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Business Info

Restaurant: CHAVEZ SUPERMARKET-RESTAURANT
Address: 2327 Mckee Road, San Jose, CA 95116
Type: Restaurant 6-25 Employees
Total inspections: 7
Last inspection: Sep 12, 2013

Score
(the higher the better)
94

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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))
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

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

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))
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)

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)
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)
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
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))
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)
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 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))

OBSERVED RAW BEEF AND CHICKEN STORED ABOVE READY TO EAT VEGETABLES IN WALK IN COOLER.
OBSERVED RESTROOM VENTILATION OF WOMEN'S RESTROOM COVERED WITH DUST.
GAPS-SPACED OBSERVED IN THE EXHAUST HOD IN BETWEEN THE SEAMSOBSERVED RESTROOM VENTILATION OF WOMEN'S RESTROOM COVERED WITH DUST.
GAPS-SPACED OBSERVED IN THE EXHAUST HOD IN BETWEEN THE SEAMSOBSERVED RESTROOM VENTILATION OF WOMEN'S RESTROOM COVERED WITH DUST.
GAPS-SPACED OBSERVED IN THE EXHAUST HOD IN BETWEEN THE SEAMSOBSERVED RESTROOM VENTILATION OF WOMEN'S RESTROOM COVERED WITH DUST.
GAPS-SPACED OBSERVED IN THE EXHAUST HOD IN BETWEEN THE SEAMSOBSERVED RESTROOM VENTILATION OF WOMEN'S RESTROOM COVERED WITH DUST.
GAPS-SPACED OBSERVED IN THE EXHAUST HOD IN BETWEEN THE SEAMSOBSERVED RESTROOM VENTILATION OF WOMEN'S RESTROOM COVERED WITH DUST.
GAPS-SPACED OBSERVED IN THE EXHAUST HOD IN BETWEEN THE SEAMSOBSERVED RESTROOM VENTILATION OF WOMEN'S RESTROOM COVERED WITH DUST.
GAPS-SPACED OBSERVED IN THE EXHAUST HOD IN BETWEEN THE SEAMSOBSERVED RESTROOM VENTILATION OF WOMEN'S RESTROOM COVERED WITH DUST.
GAPS-SPACED OBSERVED IN THE EXHAUST HOD IN BETWEEN THE SEAMSOBSERVED RESTROOM VENTILATION OF WOMEN'S RESTROOM COVERED WITH DUST.
GAPS-SPACED OBSERVED IN THE EXHAUST HOD IN BETWEEN THE SEAMSOBSERVED RESTROOM VENTILATION OF WOMEN'S RESTROOM COVERED WITH DUST.
GAPS-SPACED OBSERVED IN THE EXHAUST HOD IN BETWEEN THE SEAMSOBSERVED RESTROOM VENTILATION OF WOMEN'S RESTROOM COVERED WITH DUST.
GAPS-SPACED OBSERVED IN THE EXHAUST HOD IN BETWEEN THE SEAMSOBSERVED RESTROOM VENTILATION OF WOMEN'S RESTROOM COVERED WITH DUST.
GAPS-SPACED OBSERVED IN THE EXHAUST HOD IN BETWEEN THE SEAMSOBSERVED RESTROOM VENTILATION OF WOMEN'S RESTROOM COVERED WITH DUST.
GAPS-SPACED OBSERVED IN THE EXHAUST HOD IN BETWEEN THE SEAMSOBSERVED RESTROOM VENTILATION OF WOMEN'S RESTROOM COVERED WITH DUST.
GAPS-SPACED OBSERVED IN THE EXHAUST HOD IN BETWEEN THE SEAMSOBSERVED RESTROOM VENTILATION OF WOMEN'S RESTROOM COVERED WITH DUST.
GAPS-SPACED OBSERVED IN THE EXHAUST HOD IN BETWEEN THE SEAMSOBSERVED RESTROOM VENTILATION OF WOMEN'S RESTROOM COVERED WITH DUST.
GAPS-SPACED OBSERVED IN THE EXHAUST HOD IN BETWEEN THE SEAMSOBSERVED RESTROOM VENTILATION OF WOMEN'S RESTROOM COVERED WITH DUST.
GAPS-SPACED OBSERVED IN THE EXHAUST HOD IN BETWEEN THE SEAMSOBSERVED RESTROOM VENTILATION OF WOMEN'S RESTROOM COVERED WITH DUST.
GAPS-SPACED OBSERVED IN THE EXHAUST HOD IN BETWEEN THE SEAMSOBSERVED RESTROOM VENTILATION OF WOMEN'S RESTROOM COVERED WITH DUST.
GAPS-SPACED OBSERVED IN THE EXHAUST HOD IN BETWEEN THE SEAMSOBSERVED RESTROOM VENTILATION OF WOMEN'S RESTROOM COVERED WITH DUST.
GAPS-SPACED OBSERVED IN THE EXHAUST HOD IN BETWEEN THE SEAMSOBSERVED RESTROOM VENTILATION OF WOMEN'S RESTROOM COVERED WITH DUST.
GAPS-SPACED OBSERVED IN THE EXHAUST HOD IN BETWEEN THE SEAMSOBSERVED RESTROOM VENTILATION OF WOMEN'S RESTROOM COVERED WITH DUST.
GAPS-SPACED OBSERVED IN THE EXHAUST HOD IN BETWEEN THE SEAMSOBSERVED RESTROOM VENTILATION OF WOMEN'S RESTROOM COVERED WITH DUST.
GAPS-SPACED OBSERVED IN THE EXHAUST HOD IN BETWEEN THE SEAMSOBSERVED RESTROOM VENTILATION OF WOMEN'S RESTROOM COVERED WITH DUST.
GAPS-SPACED OBSERVED IN THE EXHAUST HOD IN BETWEEN THE SEAMSOBSERVED RESTROOM VENTILATION OF WOMEN'S RESTROOM COVERED WITH DUST.
GAPS-SPACED OBSERVED IN THE EXHAUST HOD IN BETWEEN THE SEAMS
OBSERVED SALT, SUGAR, FLOUR CONTAINERS NOT LABELED IN THE KITCHEN AREA.
OBSERVED SEVERAL FOOD ITEMS KEPT FOR COOLING WITH LIDS COVERED.
Observed rice scoops kept in water at room temperature at 70F
WIPING CLOTHS STORED ON PREP TABLE/ CUTTING BOARD IN KITCHEN.

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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

Cuisines:

Afghan African American Argentinian Asian Austrian Bagels Bakery Barbecue Bolivian Brazilian Breakfast & Brunch Buffet Burgers Cajun & Creole California Caribbean Chicken Chilean Chinese Coffee Colombian Cuban Delicatessen Desserts & Ice Cream Dim Sum Diner Dominican Donuts Eastern European Ecuadorian El Salvadoran English & Irish Ethiopian & Eritrean European Fast Food Filipino Floribbean French Frozen Yogurt Gastropub German Greek Guatemalan Hawaiian Honduran Hot Dogs & Sausages Indian Indonesian International Italian Jamaican Japanese Korean Kosher Latin American Mediterranean Mexican Middle Eastern Modern American Moroccan Nicaraguan Noodle Shop Nuevo Latino Organic Pakistani Peruvian Pizza Portuguese Pub Food Puerto Rican Russian Salad Sandwiches & Subs Seafood Smoothies Soup Southern & Soul Southwestern Spanish Steakhouse Sushi Tacos Tapas Tea Teriyaki Tex-Mex Thai Turkish Uruguayan Vegetarian Venezuelan Vietnamese Wine Bar

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1. California small cities
2. California smaller cities
3. California
4. Santa Clara County, CA Restaurants