Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Routine Inspection | Oct 1, 2010 | 91 |
|
Follow-up Inspection | Oct 27, 2010 | 94 |
|
Routine Inspection | May 4, 2012 | 94 |
|
Routine Inspection | Mar 6, 2013 | 96 |
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 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))
A food facility shall not be open for business without a valid permit. (114067(b) & (c), 114381 (a), 114381.2, 114387)
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)
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)
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)
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))
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)
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)
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 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.
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)
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)
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))
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 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)
PROVIDE TEST STRIPS TO MONITOR SANITIZER AT 100PPM.
THE EQUIPMENT NEEDS TO BE CLEANED. MOST HAVE ACCUMULATED FOOD DEBRIS.
THE FLOOR IS SOILED THROUGHOUT THE FACILITY, ESPECIALLY UNDER EQUIPMENT AND BEHIND EQUIPMENT.
CLEAN THE MOLD OFF OF THE BACK WALL.
REPLACE THE CEILING TILES WHERE DETERIORATED. THE FLOOR IS SOILED THROUGHOUT THE FACILITY, ESPECIALLY UNDER EQUIPMENT AND BEHIND EQUIPMENT.
CLEAN THE MOLD OFF OF THE BACK WALL.
REPLACE THE CEILING TILES WHERE DETERIORATED. THE FLOOR IS SOILED THROUGHOUT THE FACILITY, ESPECIALLY UNDER EQUIPMENT AND BEHIND EQUIPMENT.
CLEAN THE MOLD OFF OF THE BACK WALL.
REPLACE THE CEILING TILES WHERE DETERIORATED. THE FLOOR IS SOILED THROUGHOUT THE FACILITY, ESPECIALLY UNDER EQUIPMENT AND BEHIND EQUIPMENT.
CLEAN THE MOLD OFF OF THE BACK WALL.
REPLACE THE CEILING TILES WHERE DETERIORATED. THE FLOOR IS SOILED THROUGHOUT THE FACILITY, ESPECIALLY UNDER EQUIPMENT AND BEHIND EQUIPMENT.
CLEAN THE MOLD OFF OF THE BACK WALL.
REPLACE THE CEILING TILES WHERE DETERIORATED. THE FLOOR IS SOILED THROUGHOUT THE FACILITY, ESPECIALLY UNDER EQUIPMENT AND BEHIND EQUIPMENT.
CLEAN THE MOLD OFF OF THE BACK WALL.
REPLACE THE CEILING TILES WHERE DETERIORATED. THE FLOOR IS SOILED THROUGHOUT THE FACILITY, ESPECIALLY UNDER EQUIPMENT AND BEHIND EQUIPMENT.
CLEAN THE MOLD OFF OF THE BACK WALL.
REPLACE THE CEILING TILES WHERE DETERIORATED. THE FLOOR IS SOILED THROUGHOUT THE FACILITY, ESPECIALLY UNDER EQUIPMENT AND BEHIND EQUIPMENT.
CLEAN THE MOLD OFF OF THE BACK WALL.
REPLACE THE CEILING TILES WHERE DETERIORATED. THE FLOOR IS SOILED THROUGHOUT THE FACILITY, ESPECIALLY UNDER EQUIPMENT AND BEHIND EQUIPMENT.
CLEAN THE MOLD OFF OF THE BACK WALL.
REPLACE THE CEILING TILES WHERE DETERIORATED. THE FLOOR IS SOILED THROUGHOUT THE FACILITY, ESPECIALLY UNDER EQUIPMENT AND BEHIND EQUIPMENT.
CLEAN THE MOLD OFF OF THE BACK WALL.
REPLACE THE CEILING TILES WHERE DETERIORATED. THE FLOOR IS SOILED THROUGHOUT THE FACILITY, ESPECIALLY UNDER EQUIPMENT AND BEHIND EQUIPMENT.
CLEAN THE MOLD OFF OF THE BACK WALL.
REPLACE THE CEILING TILES WHERE DETERIORATED. THE FLOOR IS SOILED THROUGHOUT THE FACILITY, ESPECIALLY UNDER EQUIPMENT AND BEHIND EQUIPMENT.
CLEAN THE MOLD OFF OF THE BACK WALL.
REPLACE THE CEILING TILES WHERE DETERIORATED. THE FLOOR IS SOILED THROUGHOUT THE FACILITY, ESPECIALLY UNDER EQUIPMENT AND BEHIND EQUIPMENT.
CLEAN THE MOLD OFF OF THE BACK WALL.
REPLACE THE CEILING TILES WHERE DETERIORATED. THE FLOOR IS SOILED THROUGHOUT THE FACILITY, ESPECIALLY UNDER EQUIPMENT AND BEHIND EQUIPMENT.
CLEAN THE MOLD OFF OF THE BACK WALL.
REPLACE THE CEILING TILES WHERE DETERIORATED. THE FLOOR IS SOILED THROUGHOUT THE FACILITY, ESPECIALLY UNDER EQUIPMENT AND BEHIND EQUIPMENT.
CLEAN THE MOLD OFF OF THE BACK WALL.
REPLACE THE CEILING TILES WHERE DETERIORATED.
USED WIPING CLOTHS MUST BE IN SANITIZER BETWEEN EACH USE.
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Name |
Address |
Distance |
---|---|---|
STUBBY'S | 707 1st Street, Gilroy | 0.00 miles |
NINJA SUSHI | 715 1st Street, Gilroy | 0.00 miles |
MOUNTAIN MIKE'S PIZZA | 747 1st Street, Gilroy | 0.01 miles |
VICTORIA'S RESTAURANT | 757 1st Street, Gilroy | 0.01 miles |
PAPA MURPHY'S PIZZA | 767 1st Street, Gilroy | 0.02 miles |
FAST DRAGON | 769 1st Street, Gilroy | 0.02 miles |
BASKIN ROBBINS | 785 1st Street, Gilroy | 0.02 miles |
HOUSE OF BAGELS | 793 1st Street, Gilroy | 0.02 miles |
SUPER BURGER DRIVE IN | 611 First Street, Gilroy | 0.02 miles |
STARBUCK'S COFFEE #5364 | 795 1st Street, Gilroy | 0.02 miles |
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