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Business Info

Restaurant: 99 RANCH MARKET
Address: 1688 Hostetter Road E, San Jose, CA 95131
Type: Restaurant 6-25 Employees
Total inspections: 7
Last inspection: Jun 25, 2013

Score
(the higher the better)
89

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Violation descriptions and comments

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))
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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)
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))
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)
Comminuted meat, raw eggs, or any food containing comminuted meat or raw eggs, shall be heated to 155�°F for 15 sec. Single pieces of meat, and eggs for immediate service, shall be heated to 145�°F for 15 sec. Poultry, comminuted poultry, stuffed fish / meat / poultry shall be heated to 165�°F. Other temperature requirements may apply. (114004, 114008, 114010)
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))
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)
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)
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 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)

When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
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)
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)).
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))
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))
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))
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
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)
A person proposing to build or remodel a food facility shall submit plans for approval before starting any new construction or remodeling of any facility for use as a retail food facility. (114380)

FACILITY HAS CONDUCTED A REMODELING WITHOUT PLAN SUBMITTED.
OBSERVED INACCURACY OF THE TPHC SYSTEM. COUPLE OF FOOD ITEMS WERE MISSING ENTRY INTO THE SYSTEM.
PORK CHOP, CHOW FUN AND CHICKEN WERE RECORDED BETWEEN 110F-120F AT HOT HOLDING UNIT. SOME FOOD WERE STORED WITH DOUBLE PAN.
REPLACE SOILED AND CRACKED PLASTIC TRAY.
STORE RICE SCOOP IN ICE BATH.
REPAIR/REPLACE THE MISSING LEG AT THE FRONT PREP SINK.

Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
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)
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 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)
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
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))
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))
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)

EMPLOYEE WAS "RINSING" THE FOOD CONTAINERS AT FOOD PREP SINK WITHOUT PROPER SANITIZING.
FLOOR WAS EXTREMELY WET AND FULL OF WATER PUDDLES AT THE TIME OF INSPECTION. THERE WAS WATER FLOWING TO THE FLOOR FROM THE SINK WHICH WAS FILLED WITH RAW CHICKEN DUE TO A LEAK IN THE WATER FAUCET. IN ADDITION, EMPLOYEE WAS SPLASHING WATER ON THE FLOOR WITH WATER HOSE.
FOOD PREP SINKS WERE IMPROPERLY USED AS WARE WASHING SINK.
BOWLS WERE USED AS DISPENSER IN THE BULK FOOD STORAGE. FOOD PREP SINKS WERE IMPROPERLY USED AS WARE WASHING SINK.
BOWLS WERE USED AS DISPENSER IN THE BULK FOOD STORAGE. FOOD PREP SINKS WERE IMPROPERLY USED AS WARE WASHING SINK.
BOWLS WERE USED AS DISPENSER IN THE BULK FOOD STORAGE. FOOD PREP SINKS WERE IMPROPERLY USED AS WARE WASHING SINK.
BOWLS WERE USED AS DISPENSER IN THE BULK FOOD STORAGE. FOOD PREP SINKS WERE IMPROPERLY USED AS WARE WASHING SINK.
BOWLS WERE USED AS DISPENSER IN THE BULK FOOD STORAGE. FOOD PREP SINKS WERE IMPROPERLY USED AS WARE WASHING SINK.
BOWLS WERE USED AS DISPENSER IN THE BULK FOOD STORAGE. FOOD PREP SINKS WERE IMPROPERLY USED AS WARE WASHING SINK.
BOWLS WERE USED AS DISPENSER IN THE BULK FOOD STORAGE. FOOD PREP SINKS WERE IMPROPERLY USED AS WARE WASHING SINK.
BOWLS WERE USED AS DISPENSER IN THE BULK FOOD STORAGE. FOOD PREP SINKS WERE IMPROPERLY USED AS WARE WASHING SINK.
BOWLS WERE USED AS DISPENSER IN THE BULK FOOD STORAGE. FOOD PREP SINKS WERE IMPROPERLY USED AS WARE WASHING SINK.
BOWLS WERE USED AS DISPENSER IN THE BULK FOOD STORAGE. FOOD PREP SINKS WERE IMPROPERLY USED AS WARE WASHING SINK.
BOWLS WERE USED AS DISPENSER IN THE BULK FOOD STORAGE. FOOD PREP SINKS WERE IMPROPERLY USED AS WARE WASHING SINK.
BOWLS WERE USED AS DISPENSER IN THE BULK FOOD STORAGE. FOOD PREP SINKS WERE IMPROPERLY USED AS WARE WASHING SINK.
BOWLS WERE USED AS DISPENSER IN THE BULK FOOD STORAGE. FOOD PREP SINKS WERE IMPROPERLY USED AS WARE WASHING SINK.
BOWLS WERE USED AS DISPENSER IN THE BULK FOOD STORAGE. FOOD PREP SINKS WERE IMPROPERLY USED AS WARE WASHING SINK.
BOWLS WERE USED AS DISPENSER IN THE BULK FOOD STORAGE. FOOD PREP SINKS WERE IMPROPERLY USED AS WARE WASHING SINK.
BOWLS WERE USED AS DISPENSER IN THE BULK FOOD STORAGE. FOOD PREP SINKS WERE IMPROPERLY USED AS WARE WASHING SINK.
BOWLS WERE USED AS DISPENSER IN THE BULK FOOD STORAGE. FOOD PREP SINKS WERE IMPROPERLY USED AS WARE WASHING SINK.
BOWLS WERE USED AS DISPENSER IN THE BULK FOOD STORAGE. FOOD PREP SINKS WERE IMPROPERLY USED AS WARE WASHING SINK.
BOWLS WERE USED AS DISPENSER IN THE BULK FOOD STORAGE. FOOD PREP SINKS WERE IMPROPERLY USED AS WARE WASHING SINK.
BOWLS WERE USED AS DISPENSER IN THE BULK FOOD STORAGE. FOOD PREP SINKS WERE IMPROPERLY USED AS WARE WASHING SINK.
BOWLS WERE USED AS DISPENSER IN THE BULK FOOD STORAGE. FOOD PREP SINKS WERE IMPROPERLY USED AS WARE WASHING SINK.
BOWLS WERE USED AS DISPENSER IN THE BULK FOOD STORAGE. FOOD PREP SINKS WERE IMPROPERLY USED AS WARE WASHING SINK.
BOWLS WERE USED AS DISPENSER IN THE BULK FOOD STORAGE. FOOD PREP SINKS WERE IMPROPERLY USED AS WARE WASHING SINK.
BOWLS WERE USED AS DISPENSER IN THE BULK FOOD STORAGE. FOOD PREP SINKS WERE IMPROPERLY USED AS WARE WASHING SINK.
BOWLS WERE USED AS DISPENSER IN THE BULK FOOD STORAGE. FOOD PREP SINKS WERE IMPROPERLY USED AS WARE WASHING SINK.
BOWLS WERE USED AS DISPENSER IN THE BULK FOOD STORAGE. FOOD PREP SINKS WERE IMPROPERLY USED AS WARE WASHING SINK.
BOWLS WERE USED AS DISPENSER IN THE BULK FOOD STORAGE. FOOD PREP SINKS WERE IMPROPERLY USED AS WARE WASHING SINK.
BOWLS WERE USED AS DISPENSER IN THE BULK FOOD STORAGE. FOOD PREP SINKS WERE IMPROPERLY USED AS WARE WASHING SINK.
BOWLS WERE USED AS DISPENSER IN THE BULK FOOD STORAGE. FOOD PREP SINKS WERE IMPROPERLY USED AS WARE WASHING SINK.
BOWLS WERE USED AS DISPENSER IN THE BULK FOOD STORAGE. FOOD PREP SINKS WERE IMPROPERLY USED AS WARE WASHING SINK.
BOWLS WERE USED AS DISPENSER IN THE BULK FOOD STORAGE. FOOD PREP SINKS WERE IMPROPERLY USED AS WARE WASHING SINK.
BOWLS WERE USED AS DISPENSER IN THE BULK FOOD STORAGE. FOOD PREP SINKS WERE IMPROPERLY USED AS WARE WASHING SINK.
BOWLS WERE USED AS DISPENSER IN THE BULK FOOD STORAGE.
HEAVY ACCUMULATION OF FOOD DEBRIS ON THE EXTERIOR AND COVER OF THE BULK FOOD CONTAINERS.
LEAKS AT THE FAUCET NOTED.
MISSING FOOD LABELS ON BULK FOOD CONTAINERS.
ROAST PORK WAS LEFT MORE THEN 2 HOURS AT ROOM TEMPERATURE DURING PREPARATION.
SOILED WIPING CLOTHS LEFT ON COOK LINE.
THE DATA INPUT IN THE TPHC SYSTEM WAS NOT ACCURATE AND DID NOT MATCH THE ACTUAL OPERATION.

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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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