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

Business Info

Restaurant: CISCO ARAMARK BUILDING SJC11
Address: 350 E Tasman Avenue, San Jose, CA 95134
Type: Restaurant 26+ Employees
Total inspections: 6
Last inspection: Oct 9, 2013

Score
(the higher the better)
90

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Violation descriptions and comments

Comminuted meat, raw eggs, or any food containing comminuted meat or raw eggs, shall be heated to 155�°F for 15 sec. Single pieces of meat, and eggs for immediate service, shall be heated to 145�°F for 15 sec. Poultry, comminuted poultry, stuffed fish / meat / poultry shall be heated to 165�°F. Other temperature requirements may apply. (114004, 114008, 114010)
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 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
Comminuted meat, raw eggs, or any food containing comminuted meat or raw eggs, shall be heated to 155�°F for 15 sec. Single pieces of meat, and eggs for immediate service, shall be heated to 145�°F for 15 sec. Poultry, comminuted poultry, stuffed fish / meat / poultry shall be heated to 165�°F. Other temperature requirements may apply. (114004, 114008, 114010)

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))
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)
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)

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)
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 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)

FACILITY HAS NO MEANS TO CONFIRM HIGH TEMPERATURE DISHWASHER TEMPERATURE.
OBSERVED SLICED LEMONS AT SELF SERVE BEVERAGE AREA WITHOUT SNEEZE GUARD.
OBSERVED RAW BEEF COVERED NEXT TO TUNA SALAD AT WALK IN (GRILL AREA). OBSERVED SLICED LEMONS AT SELF SERVE BEVERAGE AREA WITHOUT SNEEZE GUARD.
OBSERVED RAW BEEF COVERED NEXT TO TUNA SALAD AT WALK IN (GRILL AREA). OBSERVED SLICED LEMONS AT SELF SERVE BEVERAGE AREA WITHOUT SNEEZE GUARD.
OBSERVED RAW BEEF COVERED NEXT TO TUNA SALAD AT WALK IN (GRILL AREA). OBSERVED SLICED LEMONS AT SELF SERVE BEVERAGE AREA WITHOUT SNEEZE GUARD.
OBSERVED RAW BEEF COVERED NEXT TO TUNA SALAD AT WALK IN (GRILL AREA). OBSERVED SLICED LEMONS AT SELF SERVE BEVERAGE AREA WITHOUT SNEEZE GUARD.
OBSERVED RAW BEEF COVERED NEXT TO TUNA SALAD AT WALK IN (GRILL AREA). OBSERVED SLICED LEMONS AT SELF SERVE BEVERAGE AREA WITHOUT SNEEZE GUARD.
OBSERVED RAW BEEF COVERED NEXT TO TUNA SALAD AT WALK IN (GRILL AREA). OBSERVED SLICED LEMONS AT SELF SERVE BEVERAGE AREA WITHOUT SNEEZE GUARD.
OBSERVED RAW BEEF COVERED NEXT TO TUNA SALAD AT WALK IN (GRILL AREA). OBSERVED SLICED LEMONS AT SELF SERVE BEVERAGE AREA WITHOUT SNEEZE GUARD.
OBSERVED RAW BEEF COVERED NEXT TO TUNA SALAD AT WALK IN (GRILL AREA). OBSERVED SLICED LEMONS AT SELF SERVE BEVERAGE AREA WITHOUT SNEEZE GUARD.
OBSERVED RAW BEEF COVERED NEXT TO TUNA SALAD AT WALK IN (GRILL AREA). OBSERVED SLICED LEMONS AT SELF SERVE BEVERAGE AREA WITHOUT SNEEZE GUARD.
OBSERVED RAW BEEF COVERED NEXT TO TUNA SALAD AT WALK IN (GRILL AREA). OBSERVED SLICED LEMONS AT SELF SERVE BEVERAGE AREA WITHOUT SNEEZE GUARD.
OBSERVED RAW BEEF COVERED NEXT TO TUNA SALAD AT WALK IN (GRILL AREA). OBSERVED SLICED LEMONS AT SELF SERVE BEVERAGE AREA WITHOUT SNEEZE GUARD.
OBSERVED RAW BEEF COVERED NEXT TO TUNA SALAD AT WALK IN (GRILL AREA). OBSERVED SLICED LEMONS AT SELF SERVE BEVERAGE AREA WITHOUT SNEEZE GUARD.
OBSERVED RAW BEEF COVERED NEXT TO TUNA SALAD AT WALK IN (GRILL AREA). OBSERVED SLICED LEMONS AT SELF SERVE BEVERAGE AREA WITHOUT SNEEZE GUARD.
OBSERVED RAW BEEF COVERED NEXT TO TUNA SALAD AT WALK IN (GRILL AREA). OBSERVED SLICED LEMONS AT SELF SERVE BEVERAGE AREA WITHOUT SNEEZE GUARD.
OBSERVED RAW BEEF COVERED NEXT TO TUNA SALAD AT WALK IN (GRILL AREA). OBSERVED SLICED LEMONS AT SELF SERVE BEVERAGE AREA WITHOUT SNEEZE GUARD.
OBSERVED RAW BEEF COVERED NEXT TO TUNA SALAD AT WALK IN (GRILL AREA). OBSERVED SLICED LEMONS AT SELF SERVE BEVERAGE AREA WITHOUT SNEEZE GUARD.
OBSERVED RAW BEEF COVERED NEXT TO TUNA SALAD AT WALK IN (GRILL AREA).
QUAT SANITIZER TESTED AT APPROXIMATELY 150PPM AT POT SINK.
OBSERVED WASHED SHEET PANS STACKED ON EACH OTHER DRYING. QUAT SANITIZER TESTED AT APPROXIMATELY 150PPM AT POT SINK.
OBSERVED WASHED SHEET PANS STACKED ON EACH OTHER DRYING. QUAT SANITIZER TESTED AT APPROXIMATELY 150PPM AT POT SINK.
OBSERVED WASHED SHEET PANS STACKED ON EACH OTHER DRYING. QUAT SANITIZER TESTED AT APPROXIMATELY 150PPM AT POT SINK.
OBSERVED WASHED SHEET PANS STACKED ON EACH OTHER DRYING. QUAT SANITIZER TESTED AT APPROXIMATELY 150PPM AT POT SINK.
OBSERVED WASHED SHEET PANS STACKED ON EACH OTHER DRYING. QUAT SANITIZER TESTED AT APPROXIMATELY 150PPM AT POT SINK.
OBSERVED WASHED SHEET PANS STACKED ON EACH OTHER DRYING. QUAT SANITIZER TESTED AT APPROXIMATELY 150PPM AT POT SINK.
OBSERVED WASHED SHEET PANS STACKED ON EACH OTHER DRYING. QUAT SANITIZER TESTED AT APPROXIMATELY 150PPM AT POT SINK.
OBSERVED WASHED SHEET PANS STACKED ON EACH OTHER DRYING. QUAT SANITIZER TESTED AT APPROXIMATELY 150PPM AT POT SINK.
OBSERVED WASHED SHEET PANS STACKED ON EACH OTHER DRYING. QUAT SANITIZER TESTED AT APPROXIMATELY 150PPM AT POT SINK.
OBSERVED WASHED SHEET PANS STACKED ON EACH OTHER DRYING. QUAT SANITIZER TESTED AT APPROXIMATELY 150PPM AT POT SINK.
OBSERVED WASHED SHEET PANS STACKED ON EACH OTHER DRYING. QUAT SANITIZER TESTED AT APPROXIMATELY 150PPM AT POT SINK.
OBSERVED WASHED SHEET PANS STACKED ON EACH OTHER DRYING. QUAT SANITIZER TESTED AT APPROXIMATELY 150PPM AT POT SINK.
OBSERVED WASHED SHEET PANS STACKED ON EACH OTHER DRYING. QUAT SANITIZER TESTED AT APPROXIMATELY 150PPM AT POT SINK.
OBSERVED WASHED SHEET PANS STACKED ON EACH OTHER DRYING. QUAT SANITIZER TESTED AT APPROXIMATELY 150PPM AT POT SINK.
OBSERVED WASHED SHEET PANS STACKED ON EACH OTHER DRYING. QUAT SANITIZER TESTED AT APPROXIMATELY 150PPM AT POT SINK.
OBSERVED WASHED SHEET PANS STACKED ON EACH OTHER DRYING. QUAT SANITIZER TESTED AT APPROXIMATELY 150PPM AT POT SINK.
OBSERVED WASHED SHEET PANS STACKED ON EACH OTHER DRYING.
VENT HOOD AT GRILL STATION HAS DUST, OIL, GREASE BUILD UP.

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))
Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. (113967, 113976, 113980, 113988, 113990, 114035, 114254(c), 114254.3,)
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 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))
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 liquid waste must drain to an approved fully functioning sewage disposal system. (114197)
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 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)

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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:

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