Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Routine Inspection | Feb 3, 2010 | 91 |
|
Follow-up Inspection | Feb 18, 2010 | 95 |
No violation noted during this evaluation. | Follow-up Inspection | Mar 18, 2010 | 100 |
|
Routine Inspection | Aug 24, 2010 | 94 |
|
Routine Inspection | Mar 17, 2011 | 96 |
|
Routine Inspection | Aug 15, 2011 | 96 |
|
Routine Inspection | Feb 7, 2012 | 97 |
|
Routine Inspection | Jul 16, 2012 | 97 |
|
Routine Inspection | Jan 17, 2013 | 97 |
|
Routine Inspection | Jul 16, 2013 | 97 |
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)
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)
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
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)
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
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)
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)
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.
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
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)
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)
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))
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 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 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)
Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276)
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)
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)
Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276)
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 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)
Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276)
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))
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 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 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)
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
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)
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)
Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276)
NO THERMOMETER INSIDE THE ABOVE UNIT.
OBSERVED ICE BUILD UP INSIDE THE 1-DOOR REACH IN MAGIC CHEF UNIT.
TWO ONE DOOR MAGIC CHEF REFRIGERATORS FOUND WITH DAMAGED INTERIOR AND WITH BUILD UP. OBSERVED ICE BUILD UP INSIDE THE 1-DOOR REACH IN MAGIC CHEF UNIT.
TWO ONE DOOR MAGIC CHEF REFRIGERATORS FOUND WITH DAMAGED INTERIOR AND WITH BUILD UP. OBSERVED ICE BUILD UP INSIDE THE 1-DOOR REACH IN MAGIC CHEF UNIT.
TWO ONE DOOR MAGIC CHEF REFRIGERATORS FOUND WITH DAMAGED INTERIOR AND WITH BUILD UP. OBSERVED ICE BUILD UP INSIDE THE 1-DOOR REACH IN MAGIC CHEF UNIT.
TWO ONE DOOR MAGIC CHEF REFRIGERATORS FOUND WITH DAMAGED INTERIOR AND WITH BUILD UP. OBSERVED ICE BUILD UP INSIDE THE 1-DOOR REACH IN MAGIC CHEF UNIT.
TWO ONE DOOR MAGIC CHEF REFRIGERATORS FOUND WITH DAMAGED INTERIOR AND WITH BUILD UP. OBSERVED ICE BUILD UP INSIDE THE 1-DOOR REACH IN MAGIC CHEF UNIT.
TWO ONE DOOR MAGIC CHEF REFRIGERATORS FOUND WITH DAMAGED INTERIOR AND WITH BUILD UP. OBSERVED ICE BUILD UP INSIDE THE 1-DOOR REACH IN MAGIC CHEF UNIT.
TWO ONE DOOR MAGIC CHEF REFRIGERATORS FOUND WITH DAMAGED INTERIOR AND WITH BUILD UP. OBSERVED ICE BUILD UP INSIDE THE 1-DOOR REACH IN MAGIC CHEF UNIT.
TWO ONE DOOR MAGIC CHEF REFRIGERATORS FOUND WITH DAMAGED INTERIOR AND WITH BUILD UP. OBSERVED ICE BUILD UP INSIDE THE 1-DOOR REACH IN MAGIC CHEF UNIT.
TWO ONE DOOR MAGIC CHEF REFRIGERATORS FOUND WITH DAMAGED INTERIOR AND WITH BUILD UP. OBSERVED ICE BUILD UP INSIDE THE 1-DOOR REACH IN MAGIC CHEF UNIT.
TWO ONE DOOR MAGIC CHEF REFRIGERATORS FOUND WITH DAMAGED INTERIOR AND WITH BUILD UP. OBSERVED ICE BUILD UP INSIDE THE 1-DOOR REACH IN MAGIC CHEF UNIT.
TWO ONE DOOR MAGIC CHEF REFRIGERATORS FOUND WITH DAMAGED INTERIOR AND WITH BUILD UP. OBSERVED ICE BUILD UP INSIDE THE 1-DOOR REACH IN MAGIC CHEF UNIT.
TWO ONE DOOR MAGIC CHEF REFRIGERATORS FOUND WITH DAMAGED INTERIOR AND WITH BUILD UP. OBSERVED ICE BUILD UP INSIDE THE 1-DOOR REACH IN MAGIC CHEF UNIT.
TWO ONE DOOR MAGIC CHEF REFRIGERATORS FOUND WITH DAMAGED INTERIOR AND WITH BUILD UP. OBSERVED ICE BUILD UP INSIDE THE 1-DOOR REACH IN MAGIC CHEF UNIT.
TWO ONE DOOR MAGIC CHEF REFRIGERATORS FOUND WITH DAMAGED INTERIOR AND WITH BUILD UP. OBSERVED ICE BUILD UP INSIDE THE 1-DOOR REACH IN MAGIC CHEF UNIT.
TWO ONE DOOR MAGIC CHEF REFRIGERATORS FOUND WITH DAMAGED INTERIOR AND WITH BUILD UP.
OBSERVED OPEN TOILET PAPER ROLLS OUTSIDE THE DISPENSER.
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))
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))
NO WATER SUPPLY TO THE HAND WASH SINK.
Name | City | Users' Rating |
---|---|---|
STARBUCKS COFFEE #8639 | San Jose, CA | |
STARBUCKS COFFEE #6553 | San Jose, CA | |
BON APPETIT @ FLEXTRONICS CAFE | San Jose, CA | |
PANDA EXPRESS #752 | San Jose, CA | |
TACO BELL #28810 | San Jose, CA | |
SAN JOSE MOOSE LODGE #401 | San Jose, CA | |
WIENERSCHNITZEL #366 | San Jose, CA | |
JACK IN THE BOX #407 | San Jose, CA | |
FRESCO WORLD MARKET- TAQUERIA | San Jose, CA | |
STARBUCKS COFFEE #2840 | San Jose, CA |
Name |
Address |
Distance |
---|---|---|
DI PUCCIO'S PASTA SHOP | 4710 Meridian Avenue, San Jose | 0.05 miles |
LUNARDI'S SUPERMARKET #4-BAKERY-DEL | 4650 Meridian Avenue, San Jose | 0.05 miles |
SUSHI FACTORY | 4632 Meridian Avenue, San Jose | 0.06 miles |
NITA BEE'S SPECIALTY BAKERY & MORE | 4662 Meridian Avenue, San Jose | 0.07 miles |
MOUNTAIN MIKE'S PIZZA | 1532 Branham Lane, San Jose | 0.08 miles |
ZIBA RESTAURANT | 4628 Meridian Avenue, San Jose | 0.09 miles |
SETAREH MARKET | 4644 Meridian Avenue, San Jose | 0.13 miles |
OASIS GRILL | 1576 Branham Lane, San Jose | 0.22 miles |
7-ELEVEN FOOD STORE #17674C/2234 | 1595 Branham Lane, San Jose | 0.27 miles |
KOKILA'S KITCHEN | 1427 Branham Lane, San Jose | 0.46 miles |
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