Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
No violation noted during this evaluation. | Follow-up Inspection | Jan 15, 2010 | 100 |
|
Routine Inspection | Oct 25, 2010 | 98 |
|
Routine Inspection | Feb 8, 2011 | 99 |
|
Routine Inspection | Jun 14, 2011 | 96 |
|
Critical Hazard Factors | Jul 12, 2011 | 89 |
No violation noted during this evaluation. | Enforcement Action | Jul 12, 2011 | 100 |
No violation noted during this evaluation. | Complaint-follow-up | Jul 13, 2011 | 100 |
|
Enforcement Action | Nov 30, 2011 | 95 |
No violation noted during this evaluation. | Enforcement Action | Dec 1, 2011 | 100 |
|
Routine Inspection | Dec 5, 2011 | 99 |
|
Routine Inspection | Apr 18, 2012 | 99 |
|
Routine Inspection | Aug 7, 2012 | 98 |
No violation noted during this evaluation. | Complaint Inspection | Oct 17, 2012 | 100 |
|
Routine Inspection | Dec 3, 2012 | 97 |
No violation noted during this evaluation. | Permit Investigation | Dec 3, 2012 | 100 |
|
Routine Inspection | Apr 16, 2013 | 98 |
No violation noted during this evaluation. | Permit Investigation | Apr 19, 2013 | 100 |
|
Routine Inspection | Sep 5, 2013 | 99 |
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)
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 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)
Jun 14, 2011All 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)
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)
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))
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)
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
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)
Dec 5, 2011The 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)
Apr 18, 2012All 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)
Aug 7, 2012All 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)
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 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)
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)
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)
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)
DEBRIS ACCUMULATION OBSERVED UNDER MICROWAVE.
FLOOR BY THE BACK DOOR IS STAINED.
FLOOR UNDER COOKING AREA SHOWS BUILDUP. FLOOR BY THE BACK DOOR IS STAINED.
FLOOR UNDER COOKING AREA SHOWS BUILDUP. FLOOR BY THE BACK DOOR IS STAINED.
FLOOR UNDER COOKING AREA SHOWS BUILDUP. FLOOR BY THE BACK DOOR IS STAINED.
FLOOR UNDER COOKING AREA SHOWS BUILDUP. FLOOR BY THE BACK DOOR IS STAINED.
FLOOR UNDER COOKING AREA SHOWS BUILDUP. FLOOR BY THE BACK DOOR IS STAINED.
FLOOR UNDER COOKING AREA SHOWS BUILDUP. FLOOR BY THE BACK DOOR IS STAINED.
FLOOR UNDER COOKING AREA SHOWS BUILDUP. FLOOR BY THE BACK DOOR IS STAINED.
FLOOR UNDER COOKING AREA SHOWS BUILDUP. FLOOR BY THE BACK DOOR IS STAINED.
FLOOR UNDER COOKING AREA SHOWS BUILDUP. FLOOR BY THE BACK DOOR IS STAINED.
FLOOR UNDER COOKING AREA SHOWS BUILDUP. FLOOR BY THE BACK DOOR IS STAINED.
FLOOR UNDER COOKING AREA SHOWS BUILDUP. FLOOR BY THE BACK DOOR IS STAINED.
FLOOR UNDER COOKING AREA SHOWS BUILDUP. FLOOR BY THE BACK DOOR IS STAINED.
FLOOR UNDER COOKING AREA SHOWS BUILDUP. FLOOR BY THE BACK DOOR IS STAINED.
FLOOR UNDER COOKING AREA SHOWS BUILDUP. FLOOR BY THE BACK DOOR IS STAINED.
FLOOR UNDER COOKING AREA SHOWS BUILDUP. FLOOR BY THE BACK DOOR IS STAINED.
FLOOR UNDER COOKING AREA SHOWS BUILDUP. FLOOR BY THE BACK DOOR IS STAINED.
FLOOR UNDER COOKING AREA SHOWS BUILDUP. FLOOR BY THE BACK DOOR IS STAINED.
FLOOR UNDER COOKING AREA SHOWS BUILDUP. FLOOR BY THE BACK DOOR IS STAINED.
FLOOR UNDER COOKING AREA SHOWS BUILDUP. FLOOR BY THE BACK DOOR IS STAINED.
FLOOR UNDER COOKING AREA SHOWS BUILDUP. FLOOR BY THE BACK DOOR IS STAINED.
FLOOR UNDER COOKING AREA SHOWS BUILDUP. FLOOR BY THE BACK DOOR IS STAINED.
FLOOR UNDER COOKING AREA SHOWS BUILDUP. FLOOR BY THE BACK DOOR IS STAINED.
FLOOR UNDER COOKING AREA SHOWS BUILDUP. FLOOR BY THE BACK DOOR IS STAINED.
FLOOR UNDER COOKING AREA SHOWS BUILDUP. FLOOR BY THE BACK DOOR IS STAINED.
FLOOR UNDER COOKING AREA SHOWS BUILDUP. FLOOR BY THE BACK DOOR IS STAINED.
FLOOR UNDER COOKING AREA SHOWS BUILDUP. FLOOR BY THE BACK DOOR IS STAINED.
FLOOR UNDER COOKING AREA SHOWS BUILDUP. FLOOR BY THE BACK DOOR IS STAINED.
FLOOR UNDER COOKING AREA SHOWS BUILDUP. FLOOR BY THE BACK DOOR IS STAINED.
FLOOR UNDER COOKING AREA SHOWS BUILDUP. FLOOR BY THE BACK DOOR IS STAINED.
FLOOR UNDER COOKING AREA SHOWS BUILDUP. FLOOR BY THE BACK DOOR IS STAINED.
FLOOR UNDER COOKING AREA SHOWS BUILDUP. FLOOR BY THE BACK DOOR IS STAINED.
FLOOR UNDER COOKING AREA SHOWS BUILDUP. FLOOR BY THE BACK DOOR IS STAINED.
FLOOR UNDER COOKING AREA SHOWS BUILDUP. FLOOR BY THE BACK DOOR IS STAINED.
FLOOR UNDER COOKING AREA SHOWS BUILDUP. FLOOR BY THE BACK DOOR IS STAINED.
FLOOR UNDER COOKING AREA SHOWS BUILDUP. FLOOR BY THE BACK DOOR IS STAINED.
FLOOR UNDER COOKING AREA SHOWS BUILDUP. FLOOR BY THE BACK DOOR IS STAINED.
FLOOR UNDER COOKING AREA SHOWS BUILDUP. FLOOR BY THE BACK DOOR IS STAINED.
FLOOR UNDER COOKING AREA SHOWS BUILDUP. FLOOR BY THE BACK DOOR IS STAINED.
FLOOR UNDER COOKING AREA SHOWS BUILDUP. FLOOR BY THE BACK DOOR IS STAINED.
FLOOR UNDER COOKING AREA SHOWS BUILDUP. FLOOR BY THE BACK DOOR IS STAINED.
FLOOR UNDER COOKING AREA SHOWS BUILDUP. FLOOR BY THE BACK DOOR IS STAINED.
FLOOR UNDER COOKING AREA SHOWS BUILDUP. FLOOR BY THE BACK DOOR IS STAINED.
FLOOR UNDER COOKING AREA SHOWS BUILDUP. FLOOR BY THE BACK DOOR IS STAINED.
FLOOR UNDER COOKING AREA SHOWS BUILDUP. FLOOR BY THE BACK DOOR IS STAINED.
FLOOR UNDER COOKING AREA SHOWS BUILDUP.
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))
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Name |
Address |
Distance |
---|---|---|
SIAM TASTE | 172 S Murphy Avenue, Sunnyvale | 0.00 miles |
THE BEAN SCENE | 186 S Murphy Avenue, Sunnyvale | 0.01 miles |
DISH DASH RESTAURANT | 190 S Murphy Avenue, Sunnyvale | 0.02 miles |
CHEF YU | 163 S Murphy Avenue, Sunnyvale | 0.02 miles |
FIBBAR MAGEES RESTAURANT | 156 S Murphy Avenue, Sunnyvale | 0.02 miles |
DISH DASH RESTAURANT | 147 E Washington Avenue, Sunnyvale | 0.02 miles |
RAMEN SEAS | 173 S Murphy Avenue, Sunnyvale | 0.03 miles |
PURE LOUNGE | 146 S Murphy Avenue, Sunnyvale | 0.03 miles |
TAO TAO CAFE | 181 S Murphy Avenue, Sunnyvale | 0.03 miles |
BRANDON WINES | 165 S Murphy Avenue D, Sunnyvale | 0.04 miles |
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