Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Routine Inspection | Oct 19, 2010 | 97 |
|
Follow-up Inspection | Nov 3, 2010 | 99 |
|
Routine Inspection | Feb 15, 2011 | 94 |
|
Epidemiology Investigation | Feb 15, 2011 | 95 |
No violation noted during this evaluation. | Epidemiology Investigation | Feb 18, 2011 | 100 |
|
Routine Inspection | May 4, 2011 | 95 |
|
Routine Inspection | Oct 31, 2011 | 96 |
|
Routine Inspection | Mar 26, 2012 | 98 |
|
Routine Inspection | Nov 8, 2012 | 93 |
No violation noted during this evaluation. | Follow-up Inspection | Nov 19, 2012 | 100 |
No violation noted during this evaluation. | Follow-up Inspection | Nov 20, 2012 | 100 |
|
Routine Inspection | Mar 19, 2013 | 98 |
No violation noted during this evaluation. | Follow-up Inspection | Mar 20, 2013 | 100 |
|
Routine Inspection | Aug 15, 2013 | 97 |
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
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)
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
Feb 15, 2011Handwashing 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)
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 waste and rubbish shall be kept in leak proof and rodent proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior premises of each food facility shall be kept clean and free of litter and rubbish. (114244, 114245, 114245.1, 114245.2, 114245.3, 114245.4, 114245.5, 114245.6, 114245.7, 114245.8)
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)
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))
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
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))
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)
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)
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))
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 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 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))
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)
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)
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)
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)
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)
CUTTING BOARDS HAVE DEEP CUTS.
PINK MOLD-LIKE SUBSTANCE ON ICE MACHINE. CUTTING BOARDS HAVE DEEP CUTS.
PINK MOLD-LIKE SUBSTANCE ON ICE MACHINE. CUTTING BOARDS HAVE DEEP CUTS.
PINK MOLD-LIKE SUBSTANCE ON ICE MACHINE. CUTTING BOARDS HAVE DEEP CUTS.
PINK MOLD-LIKE SUBSTANCE ON ICE MACHINE. CUTTING BOARDS HAVE DEEP CUTS.
PINK MOLD-LIKE SUBSTANCE ON ICE MACHINE. CUTTING BOARDS HAVE DEEP CUTS.
PINK MOLD-LIKE SUBSTANCE ON ICE MACHINE. CUTTING BOARDS HAVE DEEP CUTS.
PINK MOLD-LIKE SUBSTANCE ON ICE MACHINE. CUTTING BOARDS HAVE DEEP CUTS.
PINK MOLD-LIKE SUBSTANCE ON ICE MACHINE. CUTTING BOARDS HAVE DEEP CUTS.
PINK MOLD-LIKE SUBSTANCE ON ICE MACHINE. CUTTING BOARDS HAVE DEEP CUTS.
PINK MOLD-LIKE SUBSTANCE ON ICE MACHINE. CUTTING BOARDS HAVE DEEP CUTS.
PINK MOLD-LIKE SUBSTANCE ON ICE MACHINE. CUTTING BOARDS HAVE DEEP CUTS.
PINK MOLD-LIKE SUBSTANCE ON ICE MACHINE. CUTTING BOARDS HAVE DEEP CUTS.
PINK MOLD-LIKE SUBSTANCE ON ICE MACHINE. CUTTING BOARDS HAVE DEEP CUTS.
PINK MOLD-LIKE SUBSTANCE ON ICE MACHINE. CUTTING BOARDS HAVE DEEP CUTS.
PINK MOLD-LIKE SUBSTANCE ON ICE MACHINE. CUTTING BOARDS HAVE DEEP CUTS.
PINK MOLD-LIKE SUBSTANCE ON ICE MACHINE. CUTTING BOARDS HAVE DEEP CUTS.
PINK MOLD-LIKE SUBSTANCE ON ICE MACHINE. CUTTING BOARDS HAVE DEEP CUTS.
PINK MOLD-LIKE SUBSTANCE ON ICE MACHINE. CUTTING BOARDS HAVE DEEP CUTS.
PINK MOLD-LIKE SUBSTANCE ON ICE MACHINE. CUTTING BOARDS HAVE DEEP CUTS.
PINK MOLD-LIKE SUBSTANCE ON ICE MACHINE. CUTTING BOARDS HAVE DEEP CUTS.
PINK MOLD-LIKE SUBSTANCE ON ICE MACHINE. CUTTING BOARDS HAVE DEEP CUTS.
PINK MOLD-LIKE SUBSTANCE ON ICE MACHINE. CUTTING BOARDS HAVE DEEP CUTS.
PINK MOLD-LIKE SUBSTANCE ON ICE MACHINE. CUTTING BOARDS HAVE DEEP CUTS.
PINK MOLD-LIKE SUBSTANCE ON ICE MACHINE. CUTTING BOARDS HAVE DEEP CUTS.
PINK MOLD-LIKE SUBSTANCE ON ICE MACHINE. CUTTING BOARDS HAVE DEEP CUTS.
PINK MOLD-LIKE SUBSTANCE ON ICE MACHINE. CUTTING BOARDS HAVE DEEP CUTS.
PINK MOLD-LIKE SUBSTANCE ON ICE MACHINE.
WATER AT HANDSINKS, FOOD PREP SINK AND 3-COMP SINK MEASURED 87F.
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)
Any food is misbranded if its labeling is false or misleading, if it is offered for sale under the name of another food, or if it is an imitation of another food for which a definition and standard of identity has been established by regulation. (114087, 114089, 114089.1(a, b), 114090, 114093.1)
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)
FOOD BIN THAT CONTAIN FLOUR LIKE MATERIAL IS NOT LABELED.
ICE MACHINE HAS MOLD LIKE MATERIAL INSIDE THE TOP PART.
THE SALAD TOP REFRIGERATOR OPPOSITE THE OVEN REGISTER TEMPERATURE ABOVE 41F.
Name | City | Users' Rating |
---|---|---|
STARBUCKS COFFEE #565 | Palo Alto, CA | |
HAPPY DONUTS | Palo Alto, CA | |
STARBUCKS #6859 | Commerce, CA | |
OLIVE DELL RANCH | Colton, CA | |
VALLEY FOOD CENTER | KERMAN, CA | |
LA PLACITA DEL D.F RESTAURANT | Los Angeles, CA | |
WIENERSCHNITZEL #293 | Orange, CA | |
STARBUCKS COFFEE #10997 | Escalon, CA | |
BURGER KING #14581 | Sloughhouse, CA | |
SUBWAY #2758 | San Marcos, CA |
Name |
Address |
Distance |
---|---|---|
CALIFORNIA PIZZA KITCHEN PALO ALTO | 531 Cowper Street, Palo Alto | 0.00 miles |
MANDARIN GOURMET-420 | 420 Ramona Street, Palo Alto | 0.02 miles |
RED BRICK CAFE | 235 University Avenue, Palo Alto | 0.02 miles |
GELATO CLASSICO #2 | 435 Emerson Street, Palo Alto | 0.03 miles |
PATXI'S CHICAGO PIZZA | 441 Emerson Street, Palo Alto | 0.03 miles |
THE WORKSHOP BURGERS INC | 233 University Avenue, Palo Alto | 0.03 miles |
STANFORD THEATRE FOUNDATION | 221 University Avenue, Palo Alto | 0.04 miles |
OREN'S HUMMUS SHOP | 261 University Avenue, Palo Alto | 0.04 miles |
JING JING RESTAURANT | 443 Emerson Street, Palo Alto | 0.04 miles |
STEAM RESTAURANT | 209 University Avenue, Palo Alto | 0.04 miles |
Restaurant representatives - add corrected or new information about CALIFORNIA PIZZA KITCHEN, 531 Cowper Street, Palo Alto, CA 94301 »