Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Routine Inspection | Jun 3, 2010 | 93 |
No violation noted during this evaluation. | Permit Investigation | Jun 3, 2010 | 100 |
|
Routine Inspection | Sep 2, 2010 | 95 |
|
Routine Inspection | Nov 18, 2010 | 94 |
|
Routine Inspection | Apr 18, 2011 | 94 |
|
Routine Inspection | Aug 22, 2011 | 97 |
|
Routine Inspection | Dec 5, 2011 | 96 |
|
Routine Inspection | May 10, 2012 | 95 |
|
Routine Inspection | Sep 12, 2012 | 95 |
|
Routine Inspection | Feb 4, 2013 | 96 |
|
Routine Inspection | Jul 29, 2013 | 93 |
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))
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 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 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 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 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 liquid waste must drain to an approved fully functioning sewage disposal system. (114197)
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 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))
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 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)
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 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)
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)
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 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)
All liquid waste must drain to an approved fully functioning sewage disposal system. (114197)
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)
Each vending machine shall have posted in a prominent place, a sign indicating the owner's name, address, and telephone number. A record of cleaning and sanitizing shall be maintained by the operator in each machine and shall be current for at least 30 days. (114145)
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 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)
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)
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 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)
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)
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 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 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))
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 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)
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)
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 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 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)
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))
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 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))
FOUND FOOD STAINS ON MEAT SLICER.
FOUND NO PAPER TOWELS AT HAND SINKS IN KITCHEN.
FOUND RAW MEATS STORED ABOVE COOKED FOODS IN REACH IN.
FOUND BOXES OF AVOCADOS STORED UNDER HAND SINK. FOUND RAW MEATS STORED ABOVE COOKED FOODS IN REACH IN.
FOUND BOXES OF AVOCADOS STORED UNDER HAND SINK. FOUND RAW MEATS STORED ABOVE COOKED FOODS IN REACH IN.
FOUND BOXES OF AVOCADOS STORED UNDER HAND SINK. FOUND RAW MEATS STORED ABOVE COOKED FOODS IN REACH IN.
FOUND BOXES OF AVOCADOS STORED UNDER HAND SINK. FOUND RAW MEATS STORED ABOVE COOKED FOODS IN REACH IN.
FOUND BOXES OF AVOCADOS STORED UNDER HAND SINK. FOUND RAW MEATS STORED ABOVE COOKED FOODS IN REACH IN.
FOUND BOXES OF AVOCADOS STORED UNDER HAND SINK. FOUND RAW MEATS STORED ABOVE COOKED FOODS IN REACH IN.
FOUND BOXES OF AVOCADOS STORED UNDER HAND SINK. FOUND RAW MEATS STORED ABOVE COOKED FOODS IN REACH IN.
FOUND BOXES OF AVOCADOS STORED UNDER HAND SINK. FOUND RAW MEATS STORED ABOVE COOKED FOODS IN REACH IN.
FOUND BOXES OF AVOCADOS STORED UNDER HAND SINK. FOUND RAW MEATS STORED ABOVE COOKED FOODS IN REACH IN.
FOUND BOXES OF AVOCADOS STORED UNDER HAND SINK. FOUND RAW MEATS STORED ABOVE COOKED FOODS IN REACH IN.
FOUND BOXES OF AVOCADOS STORED UNDER HAND SINK. FOUND RAW MEATS STORED ABOVE COOKED FOODS IN REACH IN.
FOUND BOXES OF AVOCADOS STORED UNDER HAND SINK. FOUND RAW MEATS STORED ABOVE COOKED FOODS IN REACH IN.
FOUND BOXES OF AVOCADOS STORED UNDER HAND SINK. FOUND RAW MEATS STORED ABOVE COOKED FOODS IN REACH IN.
FOUND BOXES OF AVOCADOS STORED UNDER HAND SINK. FOUND RAW MEATS STORED ABOVE COOKED FOODS IN REACH IN.
FOUND BOXES OF AVOCADOS STORED UNDER HAND SINK. FOUND RAW MEATS STORED ABOVE COOKED FOODS IN REACH IN.
FOUND BOXES OF AVOCADOS STORED UNDER HAND SINK. FOUND RAW MEATS STORED ABOVE COOKED FOODS IN REACH IN.
FOUND BOXES OF AVOCADOS STORED UNDER HAND SINK. FOUND RAW MEATS STORED ABOVE COOKED FOODS IN REACH IN.
FOUND BOXES OF AVOCADOS STORED UNDER HAND SINK. FOUND RAW MEATS STORED ABOVE COOKED FOODS IN REACH IN.
FOUND BOXES OF AVOCADOS STORED UNDER HAND SINK. FOUND RAW MEATS STORED ABOVE COOKED FOODS IN REACH IN.
FOUND BOXES OF AVOCADOS STORED UNDER HAND SINK. FOUND RAW MEATS STORED ABOVE COOKED FOODS IN REACH IN.
FOUND BOXES OF AVOCADOS STORED UNDER HAND SINK.
FOUND RICE SCOOPS STORED IN STANDING WATER.
FOUND CLEANING ITEMS STORED IN FOOD PREP SINK. FOUND RICE SCOOPS STORED IN STANDING WATER.
FOUND CLEANING ITEMS STORED IN FOOD PREP SINK. FOUND RICE SCOOPS STORED IN STANDING WATER.
FOUND CLEANING ITEMS STORED IN FOOD PREP SINK. FOUND RICE SCOOPS STORED IN STANDING WATER.
FOUND CLEANING ITEMS STORED IN FOOD PREP SINK. FOUND RICE SCOOPS STORED IN STANDING WATER.
FOUND CLEANING ITEMS STORED IN FOOD PREP SINK. FOUND RICE SCOOPS STORED IN STANDING WATER.
FOUND CLEANING ITEMS STORED IN FOOD PREP SINK. FOUND RICE SCOOPS STORED IN STANDING WATER.
FOUND CLEANING ITEMS STORED IN FOOD PREP SINK. FOUND RICE SCOOPS STORED IN STANDING WATER.
FOUND CLEANING ITEMS STORED IN FOOD PREP SINK. FOUND RICE SCOOPS STORED IN STANDING WATER.
FOUND CLEANING ITEMS STORED IN FOOD PREP SINK. FOUND RICE SCOOPS STORED IN STANDING WATER.
FOUND CLEANING ITEMS STORED IN FOOD PREP SINK. FOUND RICE SCOOPS STORED IN STANDING WATER.
FOUND CLEANING ITEMS STORED IN FOOD PREP SINK. FOUND RICE SCOOPS STORED IN STANDING WATER.
FOUND CLEANING ITEMS STORED IN FOOD PREP SINK. FOUND RICE SCOOPS STORED IN STANDING WATER.
FOUND CLEANING ITEMS STORED IN FOOD PREP SINK. FOUND RICE SCOOPS STORED IN STANDING WATER.
FOUND CLEANING ITEMS STORED IN FOOD PREP SINK. FOUND RICE SCOOPS STORED IN STANDING WATER.
FOUND CLEANING ITEMS STORED IN FOOD PREP SINK. FOUND RICE SCOOPS STORED IN STANDING WATER.
FOUND CLEANING ITEMS STORED IN FOOD PREP SINK. FOUND RICE SCOOPS STORED IN STANDING WATER.
FOUND CLEANING ITEMS STORED IN FOOD PREP SINK. FOUND RICE SCOOPS STORED IN STANDING WATER.
FOUND CLEANING ITEMS STORED IN FOOD PREP SINK. FOUND RICE SCOOPS STORED IN STANDING WATER.
FOUND CLEANING ITEMS STORED IN FOOD PREP SINK. FOUND RICE SCOOPS STORED IN STANDING WATER.
FOUND CLEANING ITEMS STORED IN FOOD PREP SINK. FOUND RICE SCOOPS STORED IN STANDING WATER.
FOUND CLEANING ITEMS STORED IN FOOD PREP SINK. FOUND RICE SCOOPS STORED IN STANDING WATER.
FOUND CLEANING ITEMS STORED IN FOOD PREP SINK.
FOUND STAIN INSIDE MICROWAVE OVEN.
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 |
Name |
Address |
Distance |
---|---|---|
HOANG HON | 2852 Alum Rock Avenue, San Jose | 0.01 miles |
MOUNTAIN MIKE'S | 2908 Alum Rock Avenue, San Jose | 0.07 miles |
ZAMORA'S OMLETTE HOUSE | 2920 Alum Rock Avenue, San Jose | 0.09 miles |
MI RANCHITO TAQUERIA #2 | 2928 Alum Rock Avenue, San Jose | 0.10 miles |
TACO BELL #3796 | 2770 Alum Rock Avenue, San Jose | 0.12 miles |
MARK'S HOT DOGS | 48 S Capitol Avenue, San Jose | 0.16 miles |
PHO 54 RESTAURANT | 2874 Alum Rock Avenue B, San Jose | 0.21 miles |
JACK IN THE BOX #522 | 15 S Capitol Avenue, San Jose | 0.21 miles |
DENNY'S RESTAURANT #1186 | 1015 Blossom Hill Road, San Jose | 0.21 miles |
EL MAJOR MERCADO / THE BEST MARKET | 3054 Alum Rock Avenue, San Jose | 0.24 miles |
Restaurant representatives - add corrected or new information about 288 CAFE, 2880 Alum Rock Avenue, San Jose, CA 95127 »