Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Routine Inspection | Nov 8, 2010 | 99 |
|
Routine Inspection | Apr 6, 2011 | 95 |
|
Routine Inspection | Feb 2, 2012 | 95 |
|
Routine Inspection | Feb 14, 2013 | 98 |
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)
Apr 6, 2011All 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
Feb 2, 2012All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. (114254, 114254.1, 114254.2)
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)
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))
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
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))
MEASURED COOKED CHICKEN AT 92F.
MEASURED COOKED PORK AT 115-130F.
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Name |
Address |
Distance |
---|---|---|
OLIVE'S CAFE | 450 Serra Mall 160, Stanford | 0.00 miles |
STADIUM GRILLE - S102 | 450 Serra Mall, Stanford | 0.00 miles |
ST-PIZZAZ S-128B | 450 Serra Mall, Stanford | 0.00 miles |
STANFORD-SECOND FLOOR IN TOWER | 450 Serra Mall, Stanford | 0.00 miles |
THE DOG HOUSE & SIDELINE SAU-S113A | 450 Serra Mall, Stanford | 0.00 miles |
THE STADIUM EXPRESS-S118 | 450 Serra Mall, Stanford | 0.00 miles |
THE DOG HOUSE & SIDELINE SAU-S134A | 450 Serra Mall, Stanford | 0.00 miles |
THE STADIUM EXPRESS-S232 | 450 Serra Mall, Stanford | 0.00 miles |
THE STADIUM EXPRESS-S235 | 450 Serra Mall, Stanford | 0.00 miles |
STANFORD STADIUM - STAND 108 (SUBWAY) | 450 Serra Mall, Stanford | 0.00 miles |
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