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

Business Info

Restaurant: THE BISTRO
Address: 1811 Barber Lane, Milpitas, CA 95035
Type: Restaurant 6-25 Employees
Total inspections: 8
Last inspection: Oct 1, 2013

Score
(the higher the better)
95

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Violation descriptions and comments

Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
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)
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)
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)).
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
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 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)
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 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)
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))
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
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))
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)
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)
A food facility shall not be open for business without a valid permit. (114067(b) & (c), 114381 (a), 114381.2, 114387)
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 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))
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)
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)
All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (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)
All food waste and rubbish shall be kept in leak proof and rodent proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior premises of each food facility shall be kept clean and free of litter and rubbish. (114244, 114245, 114245.1, 114245.2, 114245.3, 114245.4, 114245.5, 114245.6, 114245.7, 114245.8)
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))
Fats, oils or grease released from improperly maintained grease traps or collection devices resulting in discharge.

Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
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 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)
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)
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)
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))

COOKED CHICKEN AT DROP BIN TEMPERATURE AT 44F.
HAND WASH AREA AT BAR DOES NOT HAVE PAPER TOWELS.
ICE COLD HOLDING AREA IN KITCHEN COOK LINE IS LEAKING.
ECO LAB WATER SOFTENING UNIT DISHWASHER LEAKING. ICE COLD HOLDING AREA IN KITCHEN COOK LINE IS LEAKING.
ECO LAB WATER SOFTENING UNIT DISHWASHER LEAKING. ICE COLD HOLDING AREA IN KITCHEN COOK LINE IS LEAKING.
ECO LAB WATER SOFTENING UNIT DISHWASHER LEAKING. ICE COLD HOLDING AREA IN KITCHEN COOK LINE IS LEAKING.
ECO LAB WATER SOFTENING UNIT DISHWASHER LEAKING. ICE COLD HOLDING AREA IN KITCHEN COOK LINE IS LEAKING.
ECO LAB WATER SOFTENING UNIT DISHWASHER LEAKING. ICE COLD HOLDING AREA IN KITCHEN COOK LINE IS LEAKING.
ECO LAB WATER SOFTENING UNIT DISHWASHER LEAKING. ICE COLD HOLDING AREA IN KITCHEN COOK LINE IS LEAKING.
ECO LAB WATER SOFTENING UNIT DISHWASHER LEAKING. ICE COLD HOLDING AREA IN KITCHEN COOK LINE IS LEAKING.
ECO LAB WATER SOFTENING UNIT DISHWASHER LEAKING. ICE COLD HOLDING AREA IN KITCHEN COOK LINE IS LEAKING.
ECO LAB WATER SOFTENING UNIT DISHWASHER LEAKING. ICE COLD HOLDING AREA IN KITCHEN COOK LINE IS LEAKING.
ECO LAB WATER SOFTENING UNIT DISHWASHER LEAKING. ICE COLD HOLDING AREA IN KITCHEN COOK LINE IS LEAKING.
ECO LAB WATER SOFTENING UNIT DISHWASHER LEAKING. ICE COLD HOLDING AREA IN KITCHEN COOK LINE IS LEAKING.
ECO LAB WATER SOFTENING UNIT DISHWASHER LEAKING. ICE COLD HOLDING AREA IN KITCHEN COOK LINE IS LEAKING.
ECO LAB WATER SOFTENING UNIT DISHWASHER LEAKING. ICE COLD HOLDING AREA IN KITCHEN COOK LINE IS LEAKING.
ECO LAB WATER SOFTENING UNIT DISHWASHER LEAKING. ICE COLD HOLDING AREA IN KITCHEN COOK LINE IS LEAKING.
ECO LAB WATER SOFTENING UNIT DISHWASHER LEAKING. ICE COLD HOLDING AREA IN KITCHEN COOK LINE IS LEAKING.
ECO LAB WATER SOFTENING UNIT DISHWASHER LEAKING. ICE COLD HOLDING AREA IN KITCHEN COOK LINE IS LEAKING.
ECO LAB WATER SOFTENING UNIT DISHWASHER LEAKING. ICE COLD HOLDING AREA IN KITCHEN COOK LINE IS LEAKING.
ECO LAB WATER SOFTENING UNIT DISHWASHER LEAKING. ICE COLD HOLDING AREA IN KITCHEN COOK LINE IS LEAKING.
ECO LAB WATER SOFTENING UNIT DISHWASHER LEAKING. ICE COLD HOLDING AREA IN KITCHEN COOK LINE IS LEAKING.
ECO LAB WATER SOFTENING UNIT DISHWASHER LEAKING. ICE COLD HOLDING AREA IN KITCHEN COOK LINE IS LEAKING.
ECO LAB WATER SOFTENING UNIT DISHWASHER LEAKING. ICE COLD HOLDING AREA IN KITCHEN COOK LINE IS LEAKING.
ECO LAB WATER SOFTENING UNIT DISHWASHER LEAKING. ICE COLD HOLDING AREA IN KITCHEN COOK LINE IS LEAKING.
ECO LAB WATER SOFTENING UNIT DISHWASHER LEAKING. ICE COLD HOLDING AREA IN KITCHEN COOK LINE IS LEAKING.
ECO LAB WATER SOFTENING UNIT DISHWASHER LEAKING. ICE COLD HOLDING AREA IN KITCHEN COOK LINE IS LEAKING.
ECO LAB WATER SOFTENING UNIT DISHWASHER LEAKING. ICE COLD HOLDING AREA IN KITCHEN COOK LINE IS LEAKING.
ECO LAB WATER SOFTENING UNIT DISHWASHER LEAKING. ICE COLD HOLDING AREA IN KITCHEN COOK LINE IS LEAKING.
ECO LAB WATER SOFTENING UNIT DISHWASHER LEAKING. ICE COLD HOLDING AREA IN KITCHEN COOK LINE IS LEAKING.
ECO LAB WATER SOFTENING UNIT DISHWASHER LEAKING. ICE COLD HOLDING AREA IN KITCHEN COOK LINE IS LEAKING.
ECO LAB WATER SOFTENING UNIT DISHWASHER LEAKING. ICE COLD HOLDING AREA IN KITCHEN COOK LINE IS LEAKING.
ECO LAB WATER SOFTENING UNIT DISHWASHER LEAKING. ICE COLD HOLDING AREA IN KITCHEN COOK LINE IS LEAKING.
ECO LAB WATER SOFTENING UNIT DISHWASHER LEAKING. ICE COLD HOLDING AREA IN KITCHEN COOK LINE IS LEAKING.
ECO LAB WATER SOFTENING UNIT DISHWASHER LEAKING. ICE COLD HOLDING AREA IN KITCHEN COOK LINE IS LEAKING.
ECO LAB WATER SOFTENING UNIT DISHWASHER LEAKING. ICE COLD HOLDING AREA IN KITCHEN COOK LINE IS LEAKING.
ECO LAB WATER SOFTENING UNIT DISHWASHER LEAKING. ICE COLD HOLDING AREA IN KITCHEN COOK LINE IS LEAKING.
ECO LAB WATER SOFTENING UNIT DISHWASHER LEAKING. ICE COLD HOLDING AREA IN KITCHEN COOK LINE IS LEAKING.
ECO LAB WATER SOFTENING UNIT DISHWASHER LEAKING. ICE COLD HOLDING AREA IN KITCHEN COOK LINE IS LEAKING.
ECO LAB WATER SOFTENING UNIT DISHWASHER LEAKING. ICE COLD HOLDING AREA IN KITCHEN COOK LINE IS LEAKING.
ECO LAB WATER SOFTENING UNIT DISHWASHER LEAKING. ICE COLD HOLDING AREA IN KITCHEN COOK LINE IS LEAKING.
ECO LAB WATER SOFTENING UNIT DISHWASHER LEAKING. ICE COLD HOLDING AREA IN KITCHEN COOK LINE IS LEAKING.
ECO LAB WATER SOFTENING UNIT DISHWASHER LEAKING.
OBSERVED FACILITY REACH IN REFRIGERATOR UNITS WITHOUT THERMOMETERS.
OBSERVED FOOD SLICER WITH FOOD DEBRIS AND GREASE BUILDUP.
OBSERVED SCOOPS HANDLES IN BULK CONTAINERS TOUCHING PRODUCTS.

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.
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))
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)
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)

DISHWASHER CHECKED AT 0PPM AND 3-COMP SINK AT 400PPM QUAT AMMONIA.
FOOD SAFETY CERTIFICATE EXPIRED.
OBSERVED GRILLED CHICKEN IN DRY BIN AT 50F.
OBSERVED PLUMBING LEAKS AT FOOD PREP AND 3 COMP SINK.
SLICED TOMATOES TEMPED AT 45F.

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