TAI PAN, 560 Waverley Street, Palo Alto, CA 94301 - Restaurant inspection findings and violations

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  2. California smaller cities
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Business Info

Restaurant: TAI PAN
Address: 560 Waverley Street, Palo Alto, CA 94301
Type: Restaurant 6-25 Employees
Total inspections: 5
Last inspection: Feb 18, 2013
Score
(the higher the better)
96
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Restaurant representatives - add corrected or new information about TAI PAN, 560 Waverley Street, Palo Alto, CA 94301 »


Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • Adequate handwash facilities supplied & acc...
  • Adequate handwash facilities supplied & accessible...
  • Equipment, utensils and linens: storage and use
  • Food contact surfaces: clean and sanitized
  • Food contact surfaces: clean and sanitized
  • No rodents, insects, birds, or animals
  • Plumbing-proper backflow devices
  • Premises personal/cleaning items vermin-proofing
  • Proper hot and cold holding temperatures
  • Wiping cloths: properly used and stored
Routine Inspection Dec 1, 2010 82
  • Adequate handwash facilities supplied & acc...
  • Food contact surfaces: clean and sanitized
  • Food storage containers identified
  • Plumbing-proper backflow devices
  • Premises personal/cleaning items vermin-proofing
  • Proper hot and cold holding temperatures
  • Sewage and wastewater properly disposed
  • Thermometers provided and accurate
  • Time as a PH control procedures & records
  • Time as a PH control procedures & records
  • Warewashing facilities: installed, maintained, use...
  • Wiping cloths: properly used and stored
Routine Inspection May 13, 2011 76
No violation noted during this evaluation. Follow-up Inspection May 17, 2011 100
  • Adequate handwash facilities supplied & acc...
  • Food contact surfaces: clean and sanitized
  • Food separated and protected
  • Wiping cloths: properly used and stored
Routine Inspection Sep 17, 2012 96
  • Food contact surfaces: clean and sanitized
  • Food in good condition, safe and unadulterated
  • Food separated and protected
  • Wiping cloths: properly used and stored
Routine Inspection Feb 18, 2013 96

Violation descriptions and comments

Dec 1, 2010

Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))

May 13, 2011

Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
All liquid waste must drain to an approved fully functioning sewage disposal system. (114197)
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 °F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269)

Sep 17, 2012

All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))

Feb 18, 2013

Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. (113967, 113976, 113980, 113988, 113990, 114035, 114254(c), 114254.3,)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)

FOOD CONTACT SURFACE SUCH AS CUTTING BOARD IS VERY CLOSE TO HAND WASH SINK.
GLASS WARE WASHER AT THE BAR AREA DOES NOT HAVE SANITIZER. FOOD CONTACT SURFACE SUCH AS CUTTING BOARD IS VERY CLOSE TO HAND WASH SINK.
GLASS WARE WASHER AT THE BAR AREA DOES NOT HAVE SANITIZER. FOOD CONTACT SURFACE SUCH AS CUTTING BOARD IS VERY CLOSE TO HAND WASH SINK.
GLASS WARE WASHER AT THE BAR AREA DOES NOT HAVE SANITIZER. FOOD CONTACT SURFACE SUCH AS CUTTING BOARD IS VERY CLOSE TO HAND WASH SINK.
GLASS WARE WASHER AT THE BAR AREA DOES NOT HAVE SANITIZER. FOOD CONTACT SURFACE SUCH AS CUTTING BOARD IS VERY CLOSE TO HAND WASH SINK.
GLASS WARE WASHER AT THE BAR AREA DOES NOT HAVE SANITIZER. FOOD CONTACT SURFACE SUCH AS CUTTING BOARD IS VERY CLOSE TO HAND WASH SINK.
GLASS WARE WASHER AT THE BAR AREA DOES NOT HAVE SANITIZER. FOOD CONTACT SURFACE SUCH AS CUTTING BOARD IS VERY CLOSE TO HAND WASH SINK.
GLASS WARE WASHER AT THE BAR AREA DOES NOT HAVE SANITIZER. FOOD CONTACT SURFACE SUCH AS CUTTING BOARD IS VERY CLOSE TO HAND WASH SINK.
GLASS WARE WASHER AT THE BAR AREA DOES NOT HAVE SANITIZER. FOOD CONTACT SURFACE SUCH AS CUTTING BOARD IS VERY CLOSE TO HAND WASH SINK.
GLASS WARE WASHER AT THE BAR AREA DOES NOT HAVE SANITIZER. FOOD CONTACT SURFACE SUCH AS CUTTING BOARD IS VERY CLOSE TO HAND WASH SINK.
GLASS WARE WASHER AT THE BAR AREA DOES NOT HAVE SANITIZER. FOOD CONTACT SURFACE SUCH AS CUTTING BOARD IS VERY CLOSE TO HAND WASH SINK.
GLASS WARE WASHER AT THE BAR AREA DOES NOT HAVE SANITIZER. FOOD CONTACT SURFACE SUCH AS CUTTING BOARD IS VERY CLOSE TO HAND WASH SINK.
GLASS WARE WASHER AT THE BAR AREA DOES NOT HAVE SANITIZER. FOOD CONTACT SURFACE SUCH AS CUTTING BOARD IS VERY CLOSE TO HAND WASH SINK.
GLASS WARE WASHER AT THE BAR AREA DOES NOT HAVE SANITIZER. FOOD CONTACT SURFACE SUCH AS CUTTING BOARD IS VERY CLOSE TO HAND WASH SINK.
GLASS WARE WASHER AT THE BAR AREA DOES NOT HAVE SANITIZER. FOOD CONTACT SURFACE SUCH AS CUTTING BOARD IS VERY CLOSE TO HAND WASH SINK.
GLASS WARE WASHER AT THE BAR AREA DOES NOT HAVE SANITIZER. FOOD CONTACT SURFACE SUCH AS CUTTING BOARD IS VERY CLOSE TO HAND WASH SINK.
GLASS WARE WASHER AT THE BAR AREA DOES NOT HAVE SANITIZER. FOOD CONTACT SURFACE SUCH AS CUTTING BOARD IS VERY CLOSE TO HAND WASH SINK.
GLASS WARE WASHER AT THE BAR AREA DOES NOT HAVE SANITIZER. FOOD CONTACT SURFACE SUCH AS CUTTING BOARD IS VERY CLOSE TO HAND WASH SINK.
GLASS WARE WASHER AT THE BAR AREA DOES NOT HAVE SANITIZER. FOOD CONTACT SURFACE SUCH AS CUTTING BOARD IS VERY CLOSE TO HAND WASH SINK.
GLASS WARE WASHER AT THE BAR AREA DOES NOT HAVE SANITIZER. FOOD CONTACT SURFACE SUCH AS CUTTING BOARD IS VERY CLOSE TO HAND WASH SINK.
GLASS WARE WASHER AT THE BAR AREA DOES NOT HAVE SANITIZER. FOOD CONTACT SURFACE SUCH AS CUTTING BOARD IS VERY CLOSE TO HAND WASH SINK.
GLASS WARE WASHER AT THE BAR AREA DOES NOT HAVE SANITIZER. FOOD CONTACT SURFACE SUCH AS CUTTING BOARD IS VERY CLOSE TO HAND WASH SINK.
GLASS WARE WASHER AT THE BAR AREA DOES NOT HAVE SANITIZER. FOOD CONTACT SURFACE SUCH AS CUTTING BOARD IS VERY CLOSE TO HAND WASH SINK.
GLASS WARE WASHER AT THE BAR AREA DOES NOT HAVE SANITIZER. FOOD CONTACT SURFACE SUCH AS CUTTING BOARD IS VERY CLOSE TO HAND WASH SINK.
GLASS WARE WASHER AT THE BAR AREA DOES NOT HAVE SANITIZER. FOOD CONTACT SURFACE SUCH AS CUTTING BOARD IS VERY CLOSE TO HAND WASH SINK.
GLASS WARE WASHER AT THE BAR AREA DOES NOT HAVE SANITIZER. FOOD CONTACT SURFACE SUCH AS CUTTING BOARD IS VERY CLOSE TO HAND WASH SINK.
GLASS WARE WASHER AT THE BAR AREA DOES NOT HAVE SANITIZER. FOOD CONTACT SURFACE SUCH AS CUTTING BOARD IS VERY CLOSE TO HAND WASH SINK.
GLASS WARE WASHER AT THE BAR AREA DOES NOT HAVE SANITIZER. FOOD CONTACT SURFACE SUCH AS CUTTING BOARD IS VERY CLOSE TO HAND WASH SINK.
GLASS WARE WASHER AT THE BAR AREA DOES NOT HAVE SANITIZER. FOOD CONTACT SURFACE SUCH AS CUTTING BOARD IS VERY CLOSE TO HAND WASH SINK.
GLASS WARE WASHER AT THE BAR AREA DOES NOT HAVE SANITIZER. FOOD CONTACT SURFACE SUCH AS CUTTING BOARD IS VERY CLOSE TO HAND WASH SINK.
GLASS WARE WASHER AT THE BAR AREA DOES NOT HAVE SANITIZER. FOOD CONTACT SURFACE SUCH AS CUTTING BOARD IS VERY CLOSE TO HAND WASH SINK.
GLASS WARE WASHER AT THE BAR AREA DOES NOT HAVE SANITIZER. FOOD CONTACT SURFACE SUCH AS CUTTING BOARD IS VERY CLOSE TO HAND WASH SINK.
GLASS WARE WASHER AT THE BAR AREA DOES NOT HAVE SANITIZER. FOOD CONTACT SURFACE SUCH AS CUTTING BOARD IS VERY CLOSE TO HAND WASH SINK.
GLASS WARE WASHER AT THE BAR AREA DOES NOT HAVE SANITIZER. FOOD CONTACT SURFACE SUCH AS CUTTING BOARD IS VERY CLOSE TO HAND WASH SINK.
GLASS WARE WASHER AT THE BAR AREA DOES NOT HAVE SANITIZER. FOOD CONTACT SURFACE SUCH AS CUTTING BOARD IS VERY CLOSE TO HAND WASH SINK.
GLASS WARE WASHER AT THE BAR AREA DOES NOT HAVE SANITIZER. FOOD CONTACT SURFACE SUCH AS CUTTING BOARD IS VERY CLOSE TO HAND WASH SINK.
GLASS WARE WASHER AT THE BAR AREA DOES NOT HAVE SANITIZER. FOOD CONTACT SURFACE SUCH AS CUTTING BOARD IS VERY CLOSE TO HAND WASH SINK.
GLASS WARE WASHER AT THE BAR AREA DOES NOT HAVE SANITIZER. FOOD CONTACT SURFACE SUCH AS CUTTING BOARD IS VERY CLOSE TO HAND WASH SINK.
GLASS WARE WASHER AT THE BAR AREA DOES NOT HAVE SANITIZER. FOOD CONTACT SURFACE SUCH AS CUTTING BOARD IS VERY CLOSE TO HAND WASH SINK.
GLASS WARE WASHER AT THE BAR AREA DOES NOT HAVE SANITIZER. FOOD CONTACT SURFACE SUCH AS CUTTING BOARD IS VERY CLOSE TO HAND WASH SINK.
GLASS WARE WASHER AT THE BAR AREA DOES NOT HAVE SANITIZER. FOOD CONTACT SURFACE SUCH AS CUTTING BOARD IS VERY CLOSE TO HAND WASH SINK.
GLASS WARE WASHER AT THE BAR AREA DOES NOT HAVE SANITIZER. FOOD CONTACT SURFACE SUCH AS CUTTING BOARD IS VERY CLOSE TO HAND WASH SINK.
GLASS WARE WASHER AT THE BAR AREA DOES NOT HAVE SANITIZER. FOOD CONTACT SURFACE SUCH AS CUTTING BOARD IS VERY CLOSE TO HAND WASH SINK.
GLASS WARE WASHER AT THE BAR AREA DOES NOT HAVE SANITIZER. FOOD CONTACT SURFACE SUCH AS CUTTING BOARD IS VERY CLOSE TO HAND WASH SINK.
GLASS WARE WASHER AT THE BAR AREA DOES NOT HAVE SANITIZER. FOOD CONTACT SURFACE SUCH AS CUTTING BOARD IS VERY CLOSE TO HAND WASH SINK.
GLASS WARE WASHER AT THE BAR AREA DOES NOT HAVE SANITIZER. FOOD CONTACT SURFACE SUCH AS CUTTING BOARD IS VERY CLOSE TO HAND WASH SINK.
GLASS WARE WASHER AT THE BAR AREA DOES NOT HAVE SANITIZER. FOOD CONTACT SURFACE SUCH AS CUTTING BOARD IS VERY CLOSE TO HAND WASH SINK.
GLASS WARE WASHER AT THE BAR AREA DOES NOT HAVE SANITIZER. FOOD CONTACT SURFACE SUCH AS CUTTING BOARD IS VERY CLOSE TO HAND WASH SINK.
GLASS WARE WASHER AT THE BAR AREA DOES NOT HAVE SANITIZER. FOOD CONTACT SURFACE SUCH AS CUTTING BOARD IS VERY CLOSE TO HAND WASH SINK.
GLASS WARE WASHER AT THE BAR AREA DOES NOT HAVE SANITIZER. FOOD CONTACT SURFACE SUCH AS CUTTING BOARD IS VERY CLOSE TO HAND WASH SINK.
GLASS WARE WASHER AT THE BAR AREA DOES NOT HAVE SANITIZER. FOOD CONTACT SURFACE SUCH AS CUTTING BOARD IS VERY CLOSE TO HAND WASH SINK.
GLASS WARE WASHER AT THE BAR AREA DOES NOT HAVE SANITIZER. FOOD CONTACT SURFACE SUCH AS CUTTING BOARD IS VERY CLOSE TO HAND WASH SINK.
GLASS WARE WASHER AT THE BAR AREA DOES NOT HAVE SANITIZER. FOOD CONTACT SURFACE SUCH AS CUTTING BOARD IS VERY CLOSE TO HAND WASH SINK.
GLASS WARE WASHER AT THE BAR AREA DOES NOT HAVE SANITIZER. FOOD CONTACT SURFACE SUCH AS CUTTING BOARD IS VERY CLOSE TO HAND WASH SINK.
GLASS WARE WASHER AT THE BAR AREA DOES NOT HAVE SANITIZER. FOOD CONTACT SURFACE SUCH AS CUTTING BOARD IS VERY CLOSE TO HAND WASH SINK.
GLASS WARE WASHER AT THE BAR AREA DOES NOT HAVE SANITIZER. FOOD CONTACT SURFACE SUCH AS CUTTING BOARD IS VERY CLOSE TO HAND WASH SINK.
GLASS WARE WASHER AT THE BAR AREA DOES NOT HAVE SANITIZER. FOOD CONTACT SURFACE SUCH AS CUTTING BOARD IS VERY CLOSE TO HAND WASH SINK.
GLASS WARE WASHER AT THE BAR AREA DOES NOT HAVE SANITIZER. FOOD CONTACT SURFACE SUCH AS CUTTING BOARD IS VERY CLOSE TO HAND WASH SINK.
GLASS WARE WASHER AT THE BAR AREA DOES NOT HAVE SANITIZER. FOOD CONTACT SURFACE SUCH AS CUTTING BOARD IS VERY CLOSE TO HAND WASH SINK.
GLASS WARE WASHER AT THE BAR AREA DOES NOT HAVE SANITIZER. FOOD CONTACT SURFACE SUCH AS CUTTING BOARD IS VERY CLOSE TO HAND WASH SINK.
GLASS WARE WASHER AT THE BAR AREA DOES NOT HAVE SANITIZER.
FOUR USED AND DIRTY WIPING CLOTHS ARE STORED ON THE PREP COUNTER AT THE KITCHEN.
ICE IN THE ICE SINK HAS HIGH POTENTIAL OF CONTAMINATION BY HAND WASHING.

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