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Business Info

Restaurant: TAQUERIA APATZINGAN
Address: 2325 S Winchester Bl, Campbell, CA 95008
Type: Restaurant 0-5 Employees
Total inspections: 13
Last inspection: Jul 3, 2013

Score
(the higher the better)
100

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Violation descriptions and comments

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))
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)
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)

All potentially hazardous food shall be RAPIDLY cooled from 135�°F to 70�°F, within 2 hours, and then from 70�°F to 41 �°F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
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)
A food facility shall not be open for business without a valid permit. (114067(b) & (c), 114381 (a), 114381.2, 114387)
All potentially hazardous food shall be RAPIDLY cooled from 135�°F to 70�°F, within 2 hours, and then from 70�°F to 41 �°F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
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))
Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash hands after using the restroom (113953.5) (b) No smoking signs shall be posted in food preparation, food storage, warewashing, and utensil storage areas (113978). (c) Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. (d) Any food facility constructed before January 1, 2004 without public toilet facilities, shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided (113725.1, 114381 (e)).

Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash hands after using the restroom (113953.5) (b) No smoking signs shall be posted in food preparation, food storage, warewashing, and utensil storage areas (113978). (c) Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. (d) Any food facility constructed before January 1, 2004 without public toilet facilities, shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided (113725.1, 114381 (e)).
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))
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)
An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
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)

Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
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 utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)

Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
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)
All liquid waste must drain to an approved fully functioning sewage disposal system. (114197)
All potentially hazardous food shall be RAPIDLY cooled from 135�°F to 70�°F, within 2 hours, and then from 70�°F to 41 �°F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1

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)
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)
All potentially hazardous food shall be RAPIDLY cooled from 135�°F to 70�°F, within 2 hours, and then from 70�°F to 41 �°F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1

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))
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)
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)
Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)
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))
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)
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash hands after using the restroom (113953.5) (b) No smoking signs shall be posted in food preparation, food storage, warewashing, and utensil storage areas (113978). (c) Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. (d) Any food facility constructed before January 1, 2004 without public toilet facilities, shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided (113725.1, 114381 (e)).

CLEAN DARK RESIDUE AT WALL AND 3-COMP SINK BACK SPLASH.
HAND SINK WAS BLOCKED AND NOT EASILY ACCESSIBLE. A SANITIZER BUCKET WAS STORED INSIDE THIS SINK COMPARTMENT.
ICE SCOOP WAS FOUND STORED INSIDE THE ICE MACHINE.
VENTILATION UNDER THE COOKING EQUIPMENT IS WEAK. ICE SCOOP WAS FOUND STORED INSIDE THE ICE MACHINE.
VENTILATION UNDER THE COOKING EQUIPMENT IS WEAK. ICE SCOOP WAS FOUND STORED INSIDE THE ICE MACHINE.
VENTILATION UNDER THE COOKING EQUIPMENT IS WEAK. ICE SCOOP WAS FOUND STORED INSIDE THE ICE MACHINE.
VENTILATION UNDER THE COOKING EQUIPMENT IS WEAK. ICE SCOOP WAS FOUND STORED INSIDE THE ICE MACHINE.
VENTILATION UNDER THE COOKING EQUIPMENT IS WEAK. ICE SCOOP WAS FOUND STORED INSIDE THE ICE MACHINE.
VENTILATION UNDER THE COOKING EQUIPMENT IS WEAK. ICE SCOOP WAS FOUND STORED INSIDE THE ICE MACHINE.
VENTILATION UNDER THE COOKING EQUIPMENT IS WEAK. ICE SCOOP WAS FOUND STORED INSIDE THE ICE MACHINE.
VENTILATION UNDER THE COOKING EQUIPMENT IS WEAK. ICE SCOOP WAS FOUND STORED INSIDE THE ICE MACHINE.
VENTILATION UNDER THE COOKING EQUIPMENT IS WEAK. ICE SCOOP WAS FOUND STORED INSIDE THE ICE MACHINE.
VENTILATION UNDER THE COOKING EQUIPMENT IS WEAK. ICE SCOOP WAS FOUND STORED INSIDE THE ICE MACHINE.
VENTILATION UNDER THE COOKING EQUIPMENT IS WEAK. ICE SCOOP WAS FOUND STORED INSIDE THE ICE MACHINE.
VENTILATION UNDER THE COOKING EQUIPMENT IS WEAK. ICE SCOOP WAS FOUND STORED INSIDE THE ICE MACHINE.
VENTILATION UNDER THE COOKING EQUIPMENT IS WEAK. ICE SCOOP WAS FOUND STORED INSIDE THE ICE MACHINE.
VENTILATION UNDER THE COOKING EQUIPMENT IS WEAK. ICE SCOOP WAS FOUND STORED INSIDE THE ICE MACHINE.
VENTILATION UNDER THE COOKING EQUIPMENT IS WEAK.
MOST RECENT INSPECTION REPORT IS NOT AVAILABLE.
NO TEST STRIPS WERE AVAILABLE TO MONITOR SANITIZER CONCENTRATION PROVIDE TEST STRIPS.
OBSERVED PORT THAWING IN THE FOOD PREPSINK WITHOUT ANY RUNNING WATER.
OBSERVED READY TO EAT FOODS STORED BELOW RAW FISH AND SEA FOOD IN CONTAINERS IN THE REFRIGERATOR IN THE KITCHEN.

Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
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 utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))

REAR SCREEN DOOR WAS OPEN.
SANDWICH COOLER ACROSS FROM THE MAIN COOK LINE IS HOLDING PHF'S AT 60F AND ABOVE.
CARNITAS AT THE MAIN COOK LINE WERE HELD AT 127F-132F. SANDWICH COOLER ACROSS FROM THE MAIN COOK LINE IS HOLDING PHF'S AT 60F AND ABOVE.
CARNITAS AT THE MAIN COOK LINE WERE HELD AT 127F-132F. SANDWICH COOLER ACROSS FROM THE MAIN COOK LINE IS HOLDING PHF'S AT 60F AND ABOVE.
CARNITAS AT THE MAIN COOK LINE WERE HELD AT 127F-132F. SANDWICH COOLER ACROSS FROM THE MAIN COOK LINE IS HOLDING PHF'S AT 60F AND ABOVE.
CARNITAS AT THE MAIN COOK LINE WERE HELD AT 127F-132F. SANDWICH COOLER ACROSS FROM THE MAIN COOK LINE IS HOLDING PHF'S AT 60F AND ABOVE.
CARNITAS AT THE MAIN COOK LINE WERE HELD AT 127F-132F. SANDWICH COOLER ACROSS FROM THE MAIN COOK LINE IS HOLDING PHF'S AT 60F AND ABOVE.
CARNITAS AT THE MAIN COOK LINE WERE HELD AT 127F-132F. SANDWICH COOLER ACROSS FROM THE MAIN COOK LINE IS HOLDING PHF'S AT 60F AND ABOVE.
CARNITAS AT THE MAIN COOK LINE WERE HELD AT 127F-132F. SANDWICH COOLER ACROSS FROM THE MAIN COOK LINE IS HOLDING PHF'S AT 60F AND ABOVE.
CARNITAS AT THE MAIN COOK LINE WERE HELD AT 127F-132F. SANDWICH COOLER ACROSS FROM THE MAIN COOK LINE IS HOLDING PHF'S AT 60F AND ABOVE.
CARNITAS AT THE MAIN COOK LINE WERE HELD AT 127F-132F. SANDWICH COOLER ACROSS FROM THE MAIN COOK LINE IS HOLDING PHF'S AT 60F AND ABOVE.
CARNITAS AT THE MAIN COOK LINE WERE HELD AT 127F-132F. SANDWICH COOLER ACROSS FROM THE MAIN COOK LINE IS HOLDING PHF'S AT 60F AND ABOVE.
CARNITAS AT THE MAIN COOK LINE WERE HELD AT 127F-132F. SANDWICH COOLER ACROSS FROM THE MAIN COOK LINE IS HOLDING PHF'S AT 60F AND ABOVE.
CARNITAS AT THE MAIN COOK LINE WERE HELD AT 127F-132F. SANDWICH COOLER ACROSS FROM THE MAIN COOK LINE IS HOLDING PHF'S AT 60F AND ABOVE.
CARNITAS AT THE MAIN COOK LINE WERE HELD AT 127F-132F. SANDWICH COOLER ACROSS FROM THE MAIN COOK LINE IS HOLDING PHF'S AT 60F AND ABOVE.
CARNITAS AT THE MAIN COOK LINE WERE HELD AT 127F-132F. SANDWICH COOLER ACROSS FROM THE MAIN COOK LINE IS HOLDING PHF'S AT 60F AND ABOVE.
CARNITAS AT THE MAIN COOK LINE WERE HELD AT 127F-132F. SANDWICH COOLER ACROSS FROM THE MAIN COOK LINE IS HOLDING PHF'S AT 60F AND ABOVE.
CARNITAS AT THE MAIN COOK LINE WERE HELD AT 127F-132F. SANDWICH COOLER ACROSS FROM THE MAIN COOK LINE IS HOLDING PHF'S AT 60F AND ABOVE.
CARNITAS AT THE MAIN COOK LINE WERE HELD AT 127F-132F. SANDWICH COOLER ACROSS FROM THE MAIN COOK LINE IS HOLDING PHF'S AT 60F AND ABOVE.
CARNITAS AT THE MAIN COOK LINE WERE HELD AT 127F-132F. SANDWICH COOLER ACROSS FROM THE MAIN COOK LINE IS HOLDING PHF'S AT 60F AND ABOVE.
CARNITAS AT THE MAIN COOK LINE WERE HELD AT 127F-132F. SANDWICH COOLER ACROSS FROM THE MAIN COOK LINE IS HOLDING PHF'S AT 60F AND ABOVE.
CARNITAS AT THE MAIN COOK LINE WERE HELD AT 127F-132F. SANDWICH COOLER ACROSS FROM THE MAIN COOK LINE IS HOLDING PHF'S AT 60F AND ABOVE.
CARNITAS AT THE MAIN COOK LINE WERE HELD AT 127F-132F. SANDWICH COOLER ACROSS FROM THE MAIN COOK LINE IS HOLDING PHF'S AT 60F AND ABOVE.
CARNITAS AT THE MAIN COOK LINE WERE HELD AT 127F-132F. SANDWICH COOLER ACROSS FROM THE MAIN COOK LINE IS HOLDING PHF'S AT 60F AND ABOVE.
CARNITAS AT THE MAIN COOK LINE WERE HELD AT 127F-132F. SANDWICH COOLER ACROSS FROM THE MAIN COOK LINE IS HOLDING PHF'S AT 60F AND ABOVE.
CARNITAS AT THE MAIN COOK LINE WERE HELD AT 127F-132F.

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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