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Business Info

Restaurant: BAYSIDER CAFE #3
Address: 2053 Landings Drive, Mountain View, CA 94043
Type: Restaurant 0-5 Employees
Total inspections: 5
Last inspection: Apr 3, 2013

Score
(the higher the better)
90

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Violation descriptions and comments

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

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.
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)

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.
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 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)
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)).
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)
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)

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

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)
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)
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)
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)
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))
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)).

DAMAGED WALL, FLOOR PULLING FROM COVERS OBSERVED.
DISHWASHER SANITIZING RINSE 0PPM.
HAND SINK PAPER TOWEL DISPENSER EMPTY.
HAVE A WRITTEN POLICY AVAILABLE FOR INSPECTION THAT ONCE PHFS HAVE 41F THEY ARE CONSUMED OR DISCARDED WITHIN 4 HOURS. KEEP TIME/TEMPERATURE LOGS.
HOT HOLDING GRAVY 120F. COOK LIN COOKED COOLED EGG PLANT 70F, SPROUTS 60F, FALAFEL 59F.
INSERT TUNA 43F. HOT HOLDING GRAVY 120F. COOK LIN COOKED COOLED EGG PLANT 70F, SPROUTS 60F, FALAFEL 59F.
INSERT TUNA 43F. HOT HOLDING GRAVY 120F. COOK LIN COOKED COOLED EGG PLANT 70F, SPROUTS 60F, FALAFEL 59F.
INSERT TUNA 43F. HOT HOLDING GRAVY 120F. COOK LIN COOKED COOLED EGG PLANT 70F, SPROUTS 60F, FALAFEL 59F.
INSERT TUNA 43F. HOT HOLDING GRAVY 120F. COOK LIN COOKED COOLED EGG PLANT 70F, SPROUTS 60F, FALAFEL 59F.
INSERT TUNA 43F. HOT HOLDING GRAVY 120F. COOK LIN COOKED COOLED EGG PLANT 70F, SPROUTS 60F, FALAFEL 59F.
INSERT TUNA 43F. HOT HOLDING GRAVY 120F. COOK LIN COOKED COOLED EGG PLANT 70F, SPROUTS 60F, FALAFEL 59F.
INSERT TUNA 43F. HOT HOLDING GRAVY 120F. COOK LIN COOKED COOLED EGG PLANT 70F, SPROUTS 60F, FALAFEL 59F.
INSERT TUNA 43F. HOT HOLDING GRAVY 120F. COOK LIN COOKED COOLED EGG PLANT 70F, SPROUTS 60F, FALAFEL 59F.
INSERT TUNA 43F. HOT HOLDING GRAVY 120F. COOK LIN COOKED COOLED EGG PLANT 70F, SPROUTS 60F, FALAFEL 59F.
INSERT TUNA 43F. HOT HOLDING GRAVY 120F. COOK LIN COOKED COOLED EGG PLANT 70F, SPROUTS 60F, FALAFEL 59F.
INSERT TUNA 43F. HOT HOLDING GRAVY 120F. COOK LIN COOKED COOLED EGG PLANT 70F, SPROUTS 60F, FALAFEL 59F.
INSERT TUNA 43F. HOT HOLDING GRAVY 120F. COOK LIN COOKED COOLED EGG PLANT 70F, SPROUTS 60F, FALAFEL 59F.
INSERT TUNA 43F. HOT HOLDING GRAVY 120F. COOK LIN COOKED COOLED EGG PLANT 70F, SPROUTS 60F, FALAFEL 59F.
INSERT TUNA 43F. HOT HOLDING GRAVY 120F. COOK LIN COOKED COOLED EGG PLANT 70F, SPROUTS 60F, FALAFEL 59F.
INSERT TUNA 43F. HOT HOLDING GRAVY 120F. COOK LIN COOKED COOLED EGG PLANT 70F, SPROUTS 60F, FALAFEL 59F.
INSERT TUNA 43F. HOT HOLDING GRAVY 120F. COOK LIN COOKED COOLED EGG PLANT 70F, SPROUTS 60F, FALAFEL 59F.
INSERT TUNA 43F. HOT HOLDING GRAVY 120F. COOK LIN COOKED COOLED EGG PLANT 70F, SPROUTS 60F, FALAFEL 59F.
INSERT TUNA 43F. HOT HOLDING GRAVY 120F. COOK LIN COOKED COOLED EGG PLANT 70F, SPROUTS 60F, FALAFEL 59F.
INSERT TUNA 43F. HOT HOLDING GRAVY 120F. COOK LIN COOKED COOLED EGG PLANT 70F, SPROUTS 60F, FALAFEL 59F.
INSERT TUNA 43F. HOT HOLDING GRAVY 120F. COOK LIN COOKED COOLED EGG PLANT 70F, SPROUTS 60F, FALAFEL 59F.
INSERT TUNA 43F. HOT HOLDING GRAVY 120F. COOK LIN COOKED COOLED EGG PLANT 70F, SPROUTS 60F, FALAFEL 59F.
INSERT TUNA 43F. HOT HOLDING GRAVY 120F. COOK LIN COOKED COOLED EGG PLANT 70F, SPROUTS 60F, FALAFEL 59F.
INSERT TUNA 43F. HOT HOLDING GRAVY 120F. COOK LIN COOKED COOLED EGG PLANT 70F, SPROUTS 60F, FALAFEL 59F.
INSERT TUNA 43F. HOT HOLDING GRAVY 120F. COOK LIN COOKED COOLED EGG PLANT 70F, SPROUTS 60F, FALAFEL 59F.
INSERT TUNA 43F. HOT HOLDING GRAVY 120F. COOK LIN COOKED COOLED EGG PLANT 70F, SPROUTS 60F, FALAFEL 59F.
INSERT TUNA 43F.
INSUFFICIENT SANITIZER IN BUCKET.
NO PROBE THERMOMETER ON PREMISES.
PROVIDE TEST STRIPS FOR SANITIZING SOLUTION.
THE MOST RECENT ENVIRONMENT HEALTH INSPECTION REPORT MUST BE AVAILABLE FOR REVIEW UPON REQUEST.

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Accepts credit cards:

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Parking:

Garage Private Lot Street Valet Validated

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Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

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Outdoor seating:

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Yes No

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Breakfast Brunch Lunch Dessert Dinner Late Night

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Beer & Wine Only Full Bar Happy Hour

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Yes No

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Yes No

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Scenic view:

Yes No

Gluten-free friendly:

Yes No

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Yes No

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2. California smaller cities
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