1. California small cities
2. California smaller cities
3. California
4. Santa Clara County, CA Restaurants

Business Info

Restaurant: TAQUERIA LA VERACRUZANA
Address: 1202 E Santa Clara Street, San Jose, CA 95116
Type: Restaurant 0-5 Employees
Total inspections: 10
Last inspection: Aug 15, 2013

Score
(the higher the better)
100

Add photo of this business × Description:

Restaurant representatives - add corrected or new information about TAQUERIA LA VERACRUZANA, 1202 E Santa Clara Street, San Jose, CA 95116 »

First Name:

Last Name:

Your position at this restaurant:

E-mail (will not be displayed publicly)   

Phone: (will not be displayed publicly)

Corrected or new information:  (50-4000 characters, will be displayed publicly)

Type the code shown:

Your IP address 52.15.122.235 will be logged.

Violation descriptions and comments

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))
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 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 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))
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))

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)
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))
Notification to consumer of ready-to-eat foods containing undercooked food, raw egg, or unpackaged confectionery containing more than 1/2% alcohol. 114012, 114093

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 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)
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 food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
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)
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))
Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276)
Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-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)

All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
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))
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)
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))
Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276)
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))
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))
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)
A food facility shall not be open for business without a valid permit. (114067(b) & (c), 114381 (a), 114381.2, 114387)

BOILED BEANS CONTAINER MEASURED 86F AND BEEF TONGUE MEASURED 134F. THESE FOOD ITEMS WERE COOLING ON TOP OF A TABLE WITHOUT USING ANY SAFE COOLING METHOD.
EMPLOYEES IN THIS FACILITY DO NOT HAVE AN ADEQUATE KNOWLEDGE OF FOOD SAFETY AS IT RELATES TO THEIR ASSIGNED DUTIES.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE IN THIS FACILITY. EMPLOYEES IN THIS FACILITY DO NOT HAVE AN ADEQUATE KNOWLEDGE OF FOOD SAFETY AS IT RELATES TO THEIR ASSIGNED DUTIES.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE IN THIS FACILITY. EMPLOYEES IN THIS FACILITY DO NOT HAVE AN ADEQUATE KNOWLEDGE OF FOOD SAFETY AS IT RELATES TO THEIR ASSIGNED DUTIES.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE IN THIS FACILITY. EMPLOYEES IN THIS FACILITY DO NOT HAVE AN ADEQUATE KNOWLEDGE OF FOOD SAFETY AS IT RELATES TO THEIR ASSIGNED DUTIES.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE IN THIS FACILITY. EMPLOYEES IN THIS FACILITY DO NOT HAVE AN ADEQUATE KNOWLEDGE OF FOOD SAFETY AS IT RELATES TO THEIR ASSIGNED DUTIES.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE IN THIS FACILITY. EMPLOYEES IN THIS FACILITY DO NOT HAVE AN ADEQUATE KNOWLEDGE OF FOOD SAFETY AS IT RELATES TO THEIR ASSIGNED DUTIES.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE IN THIS FACILITY. EMPLOYEES IN THIS FACILITY DO NOT HAVE AN ADEQUATE KNOWLEDGE OF FOOD SAFETY AS IT RELATES TO THEIR ASSIGNED DUTIES.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE IN THIS FACILITY. EMPLOYEES IN THIS FACILITY DO NOT HAVE AN ADEQUATE KNOWLEDGE OF FOOD SAFETY AS IT RELATES TO THEIR ASSIGNED DUTIES.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE IN THIS FACILITY. EMPLOYEES IN THIS FACILITY DO NOT HAVE AN ADEQUATE KNOWLEDGE OF FOOD SAFETY AS IT RELATES TO THEIR ASSIGNED DUTIES.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE IN THIS FACILITY. EMPLOYEES IN THIS FACILITY DO NOT HAVE AN ADEQUATE KNOWLEDGE OF FOOD SAFETY AS IT RELATES TO THEIR ASSIGNED DUTIES.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE IN THIS FACILITY. EMPLOYEES IN THIS FACILITY DO NOT HAVE AN ADEQUATE KNOWLEDGE OF FOOD SAFETY AS IT RELATES TO THEIR ASSIGNED DUTIES.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE IN THIS FACILITY. EMPLOYEES IN THIS FACILITY DO NOT HAVE AN ADEQUATE KNOWLEDGE OF FOOD SAFETY AS IT RELATES TO THEIR ASSIGNED DUTIES.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE IN THIS FACILITY. EMPLOYEES IN THIS FACILITY DO NOT HAVE AN ADEQUATE KNOWLEDGE OF FOOD SAFETY AS IT RELATES TO THEIR ASSIGNED DUTIES.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE IN THIS FACILITY. EMPLOYEES IN THIS FACILITY DO NOT HAVE AN ADEQUATE KNOWLEDGE OF FOOD SAFETY AS IT RELATES TO THEIR ASSIGNED DUTIES.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE IN THIS FACILITY. EMPLOYEES IN THIS FACILITY DO NOT HAVE AN ADEQUATE KNOWLEDGE OF FOOD SAFETY AS IT RELATES TO THEIR ASSIGNED DUTIES.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE IN THIS FACILITY. EMPLOYEES IN THIS FACILITY DO NOT HAVE AN ADEQUATE KNOWLEDGE OF FOOD SAFETY AS IT RELATES TO THEIR ASSIGNED DUTIES.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE IN THIS FACILITY. EMPLOYEES IN THIS FACILITY DO NOT HAVE AN ADEQUATE KNOWLEDGE OF FOOD SAFETY AS IT RELATES TO THEIR ASSIGNED DUTIES.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE IN THIS FACILITY.
ENVIRONMENT HEALTH PERMIT IS NOT AVAILABLE IN THIS FACILITY.
GREASE AND DUST ACCUMULATION IS OBSERVED AT VENTILATION HOOD FILTERS.
NO PAPER TOWELS AT WOMEN RESTROOMS.
NO PAPER TOWELS WERE OBSERVED AT HAND SINK NEAR KITCHEN AREA.
OBSERVED COOKED FOOD (CHILIS RELLENOS) NEXT TO RAW FISH IN THE REACH IN REFRIGERATOR.
OBSERVED OPEN BAG OF SUGAR STORED ON SHELF AT KITCHEN AREA.
OBSERVED UNAPPROVED CONTAINERS HOLDING RICE, AND SUGAR OF KITCHEN AREA. OBSERVED OPEN BAG OF SUGAR STORED ON SHELF AT KITCHEN AREA.
OBSERVED UNAPPROVED CONTAINERS HOLDING RICE, AND SUGAR OF KITCHEN AREA. OBSERVED OPEN BAG OF SUGAR STORED ON SHELF AT KITCHEN AREA.
OBSERVED UNAPPROVED CONTAINERS HOLDING RICE, AND SUGAR OF KITCHEN AREA. OBSERVED OPEN BAG OF SUGAR STORED ON SHELF AT KITCHEN AREA.
OBSERVED UNAPPROVED CONTAINERS HOLDING RICE, AND SUGAR OF KITCHEN AREA. OBSERVED OPEN BAG OF SUGAR STORED ON SHELF AT KITCHEN AREA.
OBSERVED UNAPPROVED CONTAINERS HOLDING RICE, AND SUGAR OF KITCHEN AREA. OBSERVED OPEN BAG OF SUGAR STORED ON SHELF AT KITCHEN AREA.
OBSERVED UNAPPROVED CONTAINERS HOLDING RICE, AND SUGAR OF KITCHEN AREA. OBSERVED OPEN BAG OF SUGAR STORED ON SHELF AT KITCHEN AREA.
OBSERVED UNAPPROVED CONTAINERS HOLDING RICE, AND SUGAR OF KITCHEN AREA. OBSERVED OPEN BAG OF SUGAR STORED ON SHELF AT KITCHEN AREA.
OBSERVED UNAPPROVED CONTAINERS HOLDING RICE, AND SUGAR OF KITCHEN AREA. OBSERVED OPEN BAG OF SUGAR STORED ON SHELF AT KITCHEN AREA.
OBSERVED UNAPPROVED CONTAINERS HOLDING RICE, AND SUGAR OF KITCHEN AREA. OBSERVED OPEN BAG OF SUGAR STORED ON SHELF AT KITCHEN AREA.
OBSERVED UNAPPROVED CONTAINERS HOLDING RICE, AND SUGAR OF KITCHEN AREA. OBSERVED OPEN BAG OF SUGAR STORED ON SHELF AT KITCHEN AREA.
OBSERVED UNAPPROVED CONTAINERS HOLDING RICE, AND SUGAR OF KITCHEN AREA. OBSERVED OPEN BAG OF SUGAR STORED ON SHELF AT KITCHEN AREA.
OBSERVED UNAPPROVED CONTAINERS HOLDING RICE, AND SUGAR OF KITCHEN AREA. OBSERVED OPEN BAG OF SUGAR STORED ON SHELF AT KITCHEN AREA.
OBSERVED UNAPPROVED CONTAINERS HOLDING RICE, AND SUGAR OF KITCHEN AREA. OBSERVED OPEN BAG OF SUGAR STORED ON SHELF AT KITCHEN AREA.
OBSERVED UNAPPROVED CONTAINERS HOLDING RICE, AND SUGAR OF KITCHEN AREA. OBSERVED OPEN BAG OF SUGAR STORED ON SHELF AT KITCHEN AREA.
OBSERVED UNAPPROVED CONTAINERS HOLDING RICE, AND SUGAR OF KITCHEN AREA. OBSERVED OPEN BAG OF SUGAR STORED ON SHELF AT KITCHEN AREA.
OBSERVED UNAPPROVED CONTAINERS HOLDING RICE, AND SUGAR OF KITCHEN AREA. OBSERVED OPEN BAG OF SUGAR STORED ON SHELF AT KITCHEN AREA.
OBSERVED UNAPPROVED CONTAINERS HOLDING RICE, AND SUGAR OF KITCHEN AREA.
RAW SHRIMP CONTAINER AND RAW BEEF CONTAINER ARE BEING THAWED AT ROOM TEMPERATURE AND WITHOUT USING ANY THAWING METHODS.
TEST STRIPS ARE NOT AVAILABLE IN THIS FACILITY.
THERMOMETER IS NOT AVAILABLE IN THIS FACILITY.
WIPING TOWELS ARE STORED ON THE PREPARATION TABLE, HOT HOLDING, COLD HOLDING AND SERVICE LINE.

A food facility shall not be open for business without a valid permit. (114067(b) & (c), 114381 (a), 114381.2, 114387)
All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
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))
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)
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

Write your review!

Your Ratings

You can rate this restaurant in different categories from 1 star (worst) to 5 stars (best) or leave category unrated

Food:
Service:
Price:
Ambience:
Cleanliness:

Your Review

Please note that defamatory statements might be against the law. As soon as you visit any website, your IP address is available to that site.

Would you recommend TAQUERIA LA VERACRUZANA to others? (optional)

Yes

  

No

Add photo of TAQUERIA LA VERACRUZANA (optional)

Add more info about the restaurant »

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

Cuisines:

Afghan African American Argentinian Asian Austrian Bagels Bakery Barbecue Bolivian Brazilian Breakfast & Brunch Buffet Burgers Cajun & Creole California Caribbean Chicken Chilean Chinese Coffee Colombian Cuban Delicatessen Desserts & Ice Cream Dim Sum Diner Dominican Donuts Eastern European Ecuadorian El Salvadoran English & Irish Ethiopian & Eritrean European Fast Food Filipino Floribbean French Frozen Yogurt Gastropub German Greek Guatemalan Hawaiian Honduran Hot Dogs & Sausages Indian Indonesian International Italian Jamaican Japanese Korean Kosher Latin American Mediterranean Mexican Middle Eastern Modern American Moroccan Nicaraguan Noodle Shop Nuevo Latino Organic Pakistani Peruvian Pizza Portuguese Pub Food Puerto Rican Russian Salad Sandwiches & Subs Seafood Smoothies Soup Southern & Soul Southwestern Spanish Steakhouse Sushi Tacos Tapas Tea Teriyaki Tex-Mex Thai Turkish Uruguayan Vegetarian Venezuelan Vietnamese Wine Bar

About You

Your nickname:
I have read, and agree to the Terms of Service

Optional Verification

(additional info to increase the weight and the placement of your review and ratings)

	Log in»  |   Register - it's free and very quick!
Real Name:
Email (won't be published):
Date and time of your visit to this restaurant:
Phone number (won't be published):
	Show my IP address (52.15.122.xxx) to everybody
	Leave your signature» Clear Make my signature public

Send Review!

Recently added reviews

Name	City	Users' Rating
STARBUCKS COFFEE #8639	San Jose, CA
STARBUCKS COFFEE #6553	San Jose, CA
BON APPETIT @ FLEXTRONICS CAFE	San Jose, CA
PANDA EXPRESS #752	San Jose, CA
TACO BELL #28810	San Jose, CA
SAN JOSE MOOSE LODGE #401	San Jose, CA
WIENERSCHNITZEL #366	San Jose, CA
JACK IN THE BOX #407	San Jose, CA
FRESCO WORLD MARKET- TAQUERIA	San Jose, CA
STARBUCKS COFFEE #2840	San Jose, CA

1. California small cities
2. California smaller cities
3. California
4. Santa Clara County, CA Restaurants