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4. Santa Clara County, CA Restaurants

Business Info

Restaurant: BUCA DI BEPPO
Address: 1875 S Bascom Avenue, Campbell, CA 95008
Type: Restaurant 26+ Employees
Total inspections: 12
Last inspection: Oct 1, 2013

Score
(the higher the better)
98

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Violation descriptions and comments

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

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)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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 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 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)
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)

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 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 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 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))
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 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 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 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)

Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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)
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)

EXHAUST HOOD IS NOT WORKING PROPERLY, APPEARS INOPERABLE. ALSO, STEAM FROM DISHWASHER ROLLS OUT INTO ROOM-ROOM IS MUGGY-LACKS VENTILATION.
RIGATONI AND PENNE PASTA MEASURED 50F INSIDE THE WALK IN COOLER.
LEFT PREP UNIT NEAREST WALK IN COOLER: TOP SECTION- THE BUTTER (34-68F) AND RICOTTA CHEESE (30-53F) WERE OVERLOADED AND THE POTENTIALLY HAZARDOUS FOODS STORED INSIDE THE BOTTOM SECTION OF THE UNIT MEASURED GREATER THAN 41F. BOTTOM SECTION IS NOT WORKING- ICE WAS OBSERVED BELOW FOOD CONTAINERS. RIGATONI AND PENNE PASTA MEASURED 50F INSIDE THE WALK IN COOLER.
LEFT PREP UNIT NEAREST WALK IN COOLER: TOP SECTION- THE BUTTER (34-68F) AND RICOTTA CHEESE (30-53F) WERE OVERLOADED AND THE POTENTIALLY HAZARDOUS FOODS STORED INSIDE THE BOTTOM SECTION OF THE UNIT MEASURED GREATER THAN 41F. BOTTOM SECTION IS NOT WORKING- ICE WAS OBSERVED BELOW FOOD CONTAINERS. RIGATONI AND PENNE PASTA MEASURED 50F INSIDE THE WALK IN COOLER.
LEFT PREP UNIT NEAREST WALK IN COOLER: TOP SECTION- THE BUTTER (34-68F) AND RICOTTA CHEESE (30-53F) WERE OVERLOADED AND THE POTENTIALLY HAZARDOUS FOODS STORED INSIDE THE BOTTOM SECTION OF THE UNIT MEASURED GREATER THAN 41F. BOTTOM SECTION IS NOT WORKING- ICE WAS OBSERVED BELOW FOOD CONTAINERS. RIGATONI AND PENNE PASTA MEASURED 50F INSIDE THE WALK IN COOLER.
LEFT PREP UNIT NEAREST WALK IN COOLER: TOP SECTION- THE BUTTER (34-68F) AND RICOTTA CHEESE (30-53F) WERE OVERLOADED AND THE POTENTIALLY HAZARDOUS FOODS STORED INSIDE THE BOTTOM SECTION OF THE UNIT MEASURED GREATER THAN 41F. BOTTOM SECTION IS NOT WORKING- ICE WAS OBSERVED BELOW FOOD CONTAINERS. RIGATONI AND PENNE PASTA MEASURED 50F INSIDE THE WALK IN COOLER.
LEFT PREP UNIT NEAREST WALK IN COOLER: TOP SECTION- THE BUTTER (34-68F) AND RICOTTA CHEESE (30-53F) WERE OVERLOADED AND THE POTENTIALLY HAZARDOUS FOODS STORED INSIDE THE BOTTOM SECTION OF THE UNIT MEASURED GREATER THAN 41F. BOTTOM SECTION IS NOT WORKING- ICE WAS OBSERVED BELOW FOOD CONTAINERS. RIGATONI AND PENNE PASTA MEASURED 50F INSIDE THE WALK IN COOLER.
LEFT PREP UNIT NEAREST WALK IN COOLER: TOP SECTION- THE BUTTER (34-68F) AND RICOTTA CHEESE (30-53F) WERE OVERLOADED AND THE POTENTIALLY HAZARDOUS FOODS STORED INSIDE THE BOTTOM SECTION OF THE UNIT MEASURED GREATER THAN 41F. BOTTOM SECTION IS NOT WORKING- ICE WAS OBSERVED BELOW FOOD CONTAINERS. RIGATONI AND PENNE PASTA MEASURED 50F INSIDE THE WALK IN COOLER.
LEFT PREP UNIT NEAREST WALK IN COOLER: TOP SECTION- THE BUTTER (34-68F) AND RICOTTA CHEESE (30-53F) WERE OVERLOADED AND THE POTENTIALLY HAZARDOUS FOODS STORED INSIDE THE BOTTOM SECTION OF THE UNIT MEASURED GREATER THAN 41F. BOTTOM SECTION IS NOT WORKING- ICE WAS OBSERVED BELOW FOOD CONTAINERS. RIGATONI AND PENNE PASTA MEASURED 50F INSIDE THE WALK IN COOLER.
LEFT PREP UNIT NEAREST WALK IN COOLER: TOP SECTION- THE BUTTER (34-68F) AND RICOTTA CHEESE (30-53F) WERE OVERLOADED AND THE POTENTIALLY HAZARDOUS FOODS STORED INSIDE THE BOTTOM SECTION OF THE UNIT MEASURED GREATER THAN 41F. BOTTOM SECTION IS NOT WORKING- ICE WAS OBSERVED BELOW FOOD CONTAINERS. RIGATONI AND PENNE PASTA MEASURED 50F INSIDE THE WALK IN COOLER.
LEFT PREP UNIT NEAREST WALK IN COOLER: TOP SECTION- THE BUTTER (34-68F) AND RICOTTA CHEESE (30-53F) WERE OVERLOADED AND THE POTENTIALLY HAZARDOUS FOODS STORED INSIDE THE BOTTOM SECTION OF THE UNIT MEASURED GREATER THAN 41F. BOTTOM SECTION IS NOT WORKING- ICE WAS OBSERVED BELOW FOOD CONTAINERS. RIGATONI AND PENNE PASTA MEASURED 50F INSIDE THE WALK IN COOLER.
LEFT PREP UNIT NEAREST WALK IN COOLER: TOP SECTION- THE BUTTER (34-68F) AND RICOTTA CHEESE (30-53F) WERE OVERLOADED AND THE POTENTIALLY HAZARDOUS FOODS STORED INSIDE THE BOTTOM SECTION OF THE UNIT MEASURED GREATER THAN 41F. BOTTOM SECTION IS NOT WORKING- ICE WAS OBSERVED BELOW FOOD CONTAINERS. RIGATONI AND PENNE PASTA MEASURED 50F INSIDE THE WALK IN COOLER.
LEFT PREP UNIT NEAREST WALK IN COOLER: TOP SECTION- THE BUTTER (34-68F) AND RICOTTA CHEESE (30-53F) WERE OVERLOADED AND THE POTENTIALLY HAZARDOUS FOODS STORED INSIDE THE BOTTOM SECTION OF THE UNIT MEASURED GREATER THAN 41F. BOTTOM SECTION IS NOT WORKING- ICE WAS OBSERVED BELOW FOOD CONTAINERS. RIGATONI AND PENNE PASTA MEASURED 50F INSIDE THE WALK IN COOLER.
LEFT PREP UNIT NEAREST WALK IN COOLER: TOP SECTION- THE BUTTER (34-68F) AND RICOTTA CHEESE (30-53F) WERE OVERLOADED AND THE POTENTIALLY HAZARDOUS FOODS STORED INSIDE THE BOTTOM SECTION OF THE UNIT MEASURED GREATER THAN 41F. BOTTOM SECTION IS NOT WORKING- ICE WAS OBSERVED BELOW FOOD CONTAINERS. RIGATONI AND PENNE PASTA MEASURED 50F INSIDE THE WALK IN COOLER.
LEFT PREP UNIT NEAREST WALK IN COOLER: TOP SECTION- THE BUTTER (34-68F) AND RICOTTA CHEESE (30-53F) WERE OVERLOADED AND THE POTENTIALLY HAZARDOUS FOODS STORED INSIDE THE BOTTOM SECTION OF THE UNIT MEASURED GREATER THAN 41F. BOTTOM SECTION IS NOT WORKING- ICE WAS OBSERVED BELOW FOOD CONTAINERS. RIGATONI AND PENNE PASTA MEASURED 50F INSIDE THE WALK IN COOLER.
LEFT PREP UNIT NEAREST WALK IN COOLER: TOP SECTION- THE BUTTER (34-68F) AND RICOTTA CHEESE (30-53F) WERE OVERLOADED AND THE POTENTIALLY HAZARDOUS FOODS STORED INSIDE THE BOTTOM SECTION OF THE UNIT MEASURED GREATER THAN 41F. BOTTOM SECTION IS NOT WORKING- ICE WAS OBSERVED BELOW FOOD CONTAINERS. RIGATONI AND PENNE PASTA MEASURED 50F INSIDE THE WALK IN COOLER.
LEFT PREP UNIT NEAREST WALK IN COOLER: TOP SECTION- THE BUTTER (34-68F) AND RICOTTA CHEESE (30-53F) WERE OVERLOADED AND THE POTENTIALLY HAZARDOUS FOODS STORED INSIDE THE BOTTOM SECTION OF THE UNIT MEASURED GREATER THAN 41F. BOTTOM SECTION IS NOT WORKING- ICE WAS OBSERVED BELOW FOOD CONTAINERS. RIGATONI AND PENNE PASTA MEASURED 50F INSIDE THE WALK IN COOLER.
LEFT PREP UNIT NEAREST WALK IN COOLER: TOP SECTION- THE BUTTER (34-68F) AND RICOTTA CHEESE (30-53F) WERE OVERLOADED AND THE POTENTIALLY HAZARDOUS FOODS STORED INSIDE THE BOTTOM SECTION OF THE UNIT MEASURED GREATER THAN 41F. BOTTOM SECTION IS NOT WORKING- ICE WAS OBSERVED BELOW FOOD CONTAINERS.
STILL OBSERVED SMALL FLIES AT BAR.
THE PASTA CORNER OF THE WALK IN WAS WARMER THAN THE OTHER AREAS OF THE COOLER- WALK IN COOLER MEASURED 48F IN THE PASTA.
PLASTIC PANELS USED AT ENTRANCE OF WALK IN DOOR IS BROKEN- HOT AIR IS FELT ENTERING THE WALK IN. THE PASTA CORNER OF THE WALK IN WAS WARMER THAN THE OTHER AREAS OF THE COOLER- WALK IN COOLER MEASURED 48F IN THE PASTA.
PLASTIC PANELS USED AT ENTRANCE OF WALK IN DOOR IS BROKEN- HOT AIR IS FELT ENTERING THE WALK IN. THE PASTA CORNER OF THE WALK IN WAS WARMER THAN THE OTHER AREAS OF THE COOLER- WALK IN COOLER MEASURED 48F IN THE PASTA.
PLASTIC PANELS USED AT ENTRANCE OF WALK IN DOOR IS BROKEN- HOT AIR IS FELT ENTERING THE WALK IN. THE PASTA CORNER OF THE WALK IN WAS WARMER THAN THE OTHER AREAS OF THE COOLER- WALK IN COOLER MEASURED 48F IN THE PASTA.
PLASTIC PANELS USED AT ENTRANCE OF WALK IN DOOR IS BROKEN- HOT AIR IS FELT ENTERING THE WALK IN. THE PASTA CORNER OF THE WALK IN WAS WARMER THAN THE OTHER AREAS OF THE COOLER- WALK IN COOLER MEASURED 48F IN THE PASTA.
PLASTIC PANELS USED AT ENTRANCE OF WALK IN DOOR IS BROKEN- HOT AIR IS FELT ENTERING THE WALK IN. THE PASTA CORNER OF THE WALK IN WAS WARMER THAN THE OTHER AREAS OF THE COOLER- WALK IN COOLER MEASURED 48F IN THE PASTA.
PLASTIC PANELS USED AT ENTRANCE OF WALK IN DOOR IS BROKEN- HOT AIR IS FELT ENTERING THE WALK IN. THE PASTA CORNER OF THE WALK IN WAS WARMER THAN THE OTHER AREAS OF THE COOLER- WALK IN COOLER MEASURED 48F IN THE PASTA.
PLASTIC PANELS USED AT ENTRANCE OF WALK IN DOOR IS BROKEN- HOT AIR IS FELT ENTERING THE WALK IN. THE PASTA CORNER OF THE WALK IN WAS WARMER THAN THE OTHER AREAS OF THE COOLER- WALK IN COOLER MEASURED 48F IN THE PASTA.
PLASTIC PANELS USED AT ENTRANCE OF WALK IN DOOR IS BROKEN- HOT AIR IS FELT ENTERING THE WALK IN. THE PASTA CORNER OF THE WALK IN WAS WARMER THAN THE OTHER AREAS OF THE COOLER- WALK IN COOLER MEASURED 48F IN THE PASTA.
PLASTIC PANELS USED AT ENTRANCE OF WALK IN DOOR IS BROKEN- HOT AIR IS FELT ENTERING THE WALK IN. THE PASTA CORNER OF THE WALK IN WAS WARMER THAN THE OTHER AREAS OF THE COOLER- WALK IN COOLER MEASURED 48F IN THE PASTA.
PLASTIC PANELS USED AT ENTRANCE OF WALK IN DOOR IS BROKEN- HOT AIR IS FELT ENTERING THE WALK IN. THE PASTA CORNER OF THE WALK IN WAS WARMER THAN THE OTHER AREAS OF THE COOLER- WALK IN COOLER MEASURED 48F IN THE PASTA.
PLASTIC PANELS USED AT ENTRANCE OF WALK IN DOOR IS BROKEN- HOT AIR IS FELT ENTERING THE WALK IN. THE PASTA CORNER OF THE WALK IN WAS WARMER THAN THE OTHER AREAS OF THE COOLER- WALK IN COOLER MEASURED 48F IN THE PASTA.
PLASTIC PANELS USED AT ENTRANCE OF WALK IN DOOR IS BROKEN- HOT AIR IS FELT ENTERING THE WALK IN. THE PASTA CORNER OF THE WALK IN WAS WARMER THAN THE OTHER AREAS OF THE COOLER- WALK IN COOLER MEASURED 48F IN THE PASTA.
PLASTIC PANELS USED AT ENTRANCE OF WALK IN DOOR IS BROKEN- HOT AIR IS FELT ENTERING THE WALK IN. THE PASTA CORNER OF THE WALK IN WAS WARMER THAN THE OTHER AREAS OF THE COOLER- WALK IN COOLER MEASURED 48F IN THE PASTA.
PLASTIC PANELS USED AT ENTRANCE OF WALK IN DOOR IS BROKEN- HOT AIR IS FELT ENTERING THE WALK IN. THE PASTA CORNER OF THE WALK IN WAS WARMER THAN THE OTHER AREAS OF THE COOLER- WALK IN COOLER MEASURED 48F IN THE PASTA.
PLASTIC PANELS USED AT ENTRANCE OF WALK IN DOOR IS BROKEN- HOT AIR IS FELT ENTERING THE WALK IN. THE PASTA CORNER OF THE WALK IN WAS WARMER THAN THE OTHER AREAS OF THE COOLER- WALK IN COOLER MEASURED 48F IN THE PASTA.
PLASTIC PANELS USED AT ENTRANCE OF WALK IN DOOR IS BROKEN- HOT AIR IS FELT ENTERING THE WALK IN.

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
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)

MAKE UP AIR IN FRONT OF EXHAUST HOOD APPEARS INOPERABLE. AIR AT VENTS MEASURED 80F WHEN USING THE THERMOMETER.
PASTA COOKED YESTERDAY MEASURED BETWEEN 48-50F (PORTIONED) INSIDE A COVERED FOOD CONTAINER.

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

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Beer & Wine Only Full Bar Happy Hour

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Yes No

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BIG BEND RESORT	Parker Dam, CA

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