Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Routine Inspection | Feb 18, 2010 | 94 |
|
Routine Inspection | Feb 25, 2011 | 89 |
|
Routine Inspection | Jul 8, 2011 | 84 |
|
Routine Inspection | Jul 31, 2012 | 93 |
|
Routine Inspection | Mar 12, 2013 | 97 |
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)
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)).
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)
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 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)
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)
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)
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)
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)
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))
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))
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)
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 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 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)
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
Shell stock shall have complete certification tags and shall be properly stored and displayed. (114039 - 114039.5)
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)).
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)
DISH WASH MACHINE WAS DISPENSING APPROXIMATELY 25PPM CHLORINE.
BUILDUP NOTED ON SODA NOZZLES. DISH WASH MACHINE WAS DISPENSING APPROXIMATELY 25PPM CHLORINE.
BUILDUP NOTED ON SODA NOZZLES. DISH WASH MACHINE WAS DISPENSING APPROXIMATELY 25PPM CHLORINE.
BUILDUP NOTED ON SODA NOZZLES. DISH WASH MACHINE WAS DISPENSING APPROXIMATELY 25PPM CHLORINE.
BUILDUP NOTED ON SODA NOZZLES. DISH WASH MACHINE WAS DISPENSING APPROXIMATELY 25PPM CHLORINE.
BUILDUP NOTED ON SODA NOZZLES. DISH WASH MACHINE WAS DISPENSING APPROXIMATELY 25PPM CHLORINE.
BUILDUP NOTED ON SODA NOZZLES. DISH WASH MACHINE WAS DISPENSING APPROXIMATELY 25PPM CHLORINE.
BUILDUP NOTED ON SODA NOZZLES. DISH WASH MACHINE WAS DISPENSING APPROXIMATELY 25PPM CHLORINE.
BUILDUP NOTED ON SODA NOZZLES. DISH WASH MACHINE WAS DISPENSING APPROXIMATELY 25PPM CHLORINE.
BUILDUP NOTED ON SODA NOZZLES. DISH WASH MACHINE WAS DISPENSING APPROXIMATELY 25PPM CHLORINE.
BUILDUP NOTED ON SODA NOZZLES. DISH WASH MACHINE WAS DISPENSING APPROXIMATELY 25PPM CHLORINE.
BUILDUP NOTED ON SODA NOZZLES. DISH WASH MACHINE WAS DISPENSING APPROXIMATELY 25PPM CHLORINE.
BUILDUP NOTED ON SODA NOZZLES. DISH WASH MACHINE WAS DISPENSING APPROXIMATELY 25PPM CHLORINE.
BUILDUP NOTED ON SODA NOZZLES. DISH WASH MACHINE WAS DISPENSING APPROXIMATELY 25PPM CHLORINE.
BUILDUP NOTED ON SODA NOZZLES. DISH WASH MACHINE WAS DISPENSING APPROXIMATELY 25PPM CHLORINE.
BUILDUP NOTED ON SODA NOZZLES. DISH WASH MACHINE WAS DISPENSING APPROXIMATELY 25PPM CHLORINE.
BUILDUP NOTED ON SODA NOZZLES. DISH WASH MACHINE WAS DISPENSING APPROXIMATELY 25PPM CHLORINE.
BUILDUP NOTED ON SODA NOZZLES. DISH WASH MACHINE WAS DISPENSING APPROXIMATELY 25PPM CHLORINE.
BUILDUP NOTED ON SODA NOZZLES. DISH WASH MACHINE WAS DISPENSING APPROXIMATELY 25PPM CHLORINE.
BUILDUP NOTED ON SODA NOZZLES. DISH WASH MACHINE WAS DISPENSING APPROXIMATELY 25PPM CHLORINE.
BUILDUP NOTED ON SODA NOZZLES. DISH WASH MACHINE WAS DISPENSING APPROXIMATELY 25PPM CHLORINE.
BUILDUP NOTED ON SODA NOZZLES. DISH WASH MACHINE WAS DISPENSING APPROXIMATELY 25PPM CHLORINE.
BUILDUP NOTED ON SODA NOZZLES. DISH WASH MACHINE WAS DISPENSING APPROXIMATELY 25PPM CHLORINE.
BUILDUP NOTED ON SODA NOZZLES. DISH WASH MACHINE WAS DISPENSING APPROXIMATELY 25PPM CHLORINE.
BUILDUP NOTED ON SODA NOZZLES. DISH WASH MACHINE WAS DISPENSING APPROXIMATELY 25PPM CHLORINE.
BUILDUP NOTED ON SODA NOZZLES. DISH WASH MACHINE WAS DISPENSING APPROXIMATELY 25PPM CHLORINE.
BUILDUP NOTED ON SODA NOZZLES. DISH WASH MACHINE WAS DISPENSING APPROXIMATELY 25PPM CHLORINE.
BUILDUP NOTED ON SODA NOZZLES. DISH WASH MACHINE WAS DISPENSING APPROXIMATELY 25PPM CHLORINE.
BUILDUP NOTED ON SODA NOZZLES. DISH WASH MACHINE WAS DISPENSING APPROXIMATELY 25PPM CHLORINE.
BUILDUP NOTED ON SODA NOZZLES. DISH WASH MACHINE WAS DISPENSING APPROXIMATELY 25PPM CHLORINE.
BUILDUP NOTED ON SODA NOZZLES. DISH WASH MACHINE WAS DISPENSING APPROXIMATELY 25PPM CHLORINE.
BUILDUP NOTED ON SODA NOZZLES. DISH WASH MACHINE WAS DISPENSING APPROXIMATELY 25PPM CHLORINE.
BUILDUP NOTED ON SODA NOZZLES. DISH WASH MACHINE WAS DISPENSING APPROXIMATELY 25PPM CHLORINE.
BUILDUP NOTED ON SODA NOZZLES. DISH WASH MACHINE WAS DISPENSING APPROXIMATELY 25PPM CHLORINE.
BUILDUP NOTED ON SODA NOZZLES. DISH WASH MACHINE WAS DISPENSING APPROXIMATELY 25PPM CHLORINE.
BUILDUP NOTED ON SODA NOZZLES. DISH WASH MACHINE WAS DISPENSING APPROXIMATELY 25PPM CHLORINE.
BUILDUP NOTED ON SODA NOZZLES.
POST SB NOTICE OF INSPECTION IN PUBLIC VIEW.
SHELL STOCK TAGS ARE NOT RETAINED.
Name | City | Users' Rating |
---|---|---|
ARAMARK@NVIDIA | Santa Clara, CA | ![]() ![]() ![]() ![]() ![]() |
BURGER KING #6335 | Santa Clara, CA | |
PEET'S COFFEE #245 | Santa Clara, CA | |
WONTON HOUSE | Santa Clara, CA | ![]() ![]() ![]() ![]() ![]() |
CHINA DELIGHT | Santa Clara, CA | ![]() ![]() ![]() ![]() ![]() |
LA PALOMA | Santa Clara, CA | ![]() ![]() ![]() ![]() ![]() |
HOUSE OF SOUL FOOD | Santa Clara, CA | |
STARBUCKS #6859 | Commerce, CA | ![]() ![]() ![]() ![]() ![]() |
OLIVE DELL RANCH | Colton, CA | ![]() ![]() ![]() ![]() ![]() |
VALLEY FOOD CENTER | KERMAN, CA |
Name |
Address |
Distance |
---|---|---|
SARKU JAPAN @ VALLEY FAIR | 2855 Stevens Creek Bl 2457, Santa Clara | 0.00 miles |
SARKU JAPAN SUSHI BAR | 2855 Stevens Creek Bl 9215, Santa Clara | 0.00 miles |
SUBWAY #34836 | 2855 Stevens Creek Bl 9208, Santa Clara | 0.00 miles |
LUPICIA FRESH TEA | 2855 Stevens Creek Bl B539, Santa Clara | 0.00 miles |
ANDERSEN BAKERY PATIO CAFE | 2855 Stevens Creek Bl A1161, Santa Clara | 0.00 miles |
WETZEL'S PRETZELS-KIOSK | 2855 Stevens Creek Bl 9001, Santa Clara | 0.00 miles |
PIZZA MY HEART | 2855 Stevens Creek Bl 2171, Santa Clara | 0.00 miles |
CALIFORNIA PIZZA KITCHEN | 2855 Stevens Creek Bl 1273, Santa Clara | 0.00 miles |
STARBUCKS COFFEE #5913 | 2855 Stevens Creek Bl A327, San Jose | 0.00 miles |
AUNTIE ANNE'S PRETZELS | 2855 Stevens Creek Bl B325, Santa Clara | 0.00 miles |
Restaurant representatives - add corrected or new information about ARIGATO SUSHI, 2855 Stevens Creek Bl 157, Santa Clara, CA 95050 »