Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Routine Inspection | Jun 2, 2011 | 98 |
|
Routine Inspection | Apr 6, 2012 | 97 |
|
Routine Inspection | Oct 9, 2012 | 94 |
|
Routine Inspection | Apr 22, 2013 | 94 |
No violation noted during this evaluation. | Follow-up Inspection | Apr 25, 2013 | 100 |
|
Routine Inspection | Aug 19, 2013 | 97 |
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 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
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)
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 employees shall eat, drink, or smoke in any work area. (113977)
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))
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)
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 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 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)
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))
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)
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)
CAN OPENER SHOWS HAVING BUILD UP.
EMPLOYEE DID NOT WASH HANDS LONG ENOUGH.
MEAT SLICER GUARDS OBSERVED BUILD UP.
DISHWASHER RINSE TEMPERATURE 155F. MEAT SLICER GUARDS OBSERVED BUILD UP.
DISHWASHER RINSE TEMPERATURE 155F. MEAT SLICER GUARDS OBSERVED BUILD UP.
DISHWASHER RINSE TEMPERATURE 155F. MEAT SLICER GUARDS OBSERVED BUILD UP.
DISHWASHER RINSE TEMPERATURE 155F. MEAT SLICER GUARDS OBSERVED BUILD UP.
DISHWASHER RINSE TEMPERATURE 155F. MEAT SLICER GUARDS OBSERVED BUILD UP.
DISHWASHER RINSE TEMPERATURE 155F. MEAT SLICER GUARDS OBSERVED BUILD UP.
DISHWASHER RINSE TEMPERATURE 155F. MEAT SLICER GUARDS OBSERVED BUILD UP.
DISHWASHER RINSE TEMPERATURE 155F. MEAT SLICER GUARDS OBSERVED BUILD UP.
DISHWASHER RINSE TEMPERATURE 155F. MEAT SLICER GUARDS OBSERVED BUILD UP.
DISHWASHER RINSE TEMPERATURE 155F. MEAT SLICER GUARDS OBSERVED BUILD UP.
DISHWASHER RINSE TEMPERATURE 155F. MEAT SLICER GUARDS OBSERVED BUILD UP.
DISHWASHER RINSE TEMPERATURE 155F. MEAT SLICER GUARDS OBSERVED BUILD UP.
DISHWASHER RINSE TEMPERATURE 155F. MEAT SLICER GUARDS OBSERVED BUILD UP.
DISHWASHER RINSE TEMPERATURE 155F. MEAT SLICER GUARDS OBSERVED BUILD UP.
DISHWASHER RINSE TEMPERATURE 155F. MEAT SLICER GUARDS OBSERVED BUILD UP.
DISHWASHER RINSE TEMPERATURE 155F.
NO PAPER TOWEL IN FRONT OF PREP AREA HAND SINK.
NO THERMAL PAPER OR QUAT SANITIZER TEST PAPER AVAILABLE.
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 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 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)
MEASURED TEMPERATURE OF PORK SAUSAGE IN A COVERED CONTAINER AT 45F AND GRAVY MADE WITH MILK AT 52F IN THE BOTTOM SHELF OF UPRIGHT COOLER IN A COVERED CONTAINER.
MEASURED THE AMBIENT AIR TEMPERATURE OF THE TRUE UPRIGHT COOLER HOLDING POTENTIALLY HAZARDOUS FOOD (PHF) (MILK, BUTTER, CREAM) AT 64F.
OBSERVED UNCLEAN INTERIOR AND INTERIOR PANEL OF ICE MACHINE WITH YELLOW SUBSTANCE.
Name | City | Users' Rating |
---|---|---|
STARBUCKS #6859 | Commerce, CA | |
OLIVE DELL RANCH | Colton, CA | |
VALLEY FOOD CENTER | KERMAN, CA | |
LA PLACITA DEL D.F RESTAURANT | Los Angeles, CA | |
WIENERSCHNITZEL #293 | Orange, CA | |
STARBUCKS COFFEE #10997 | Escalon, CA | |
BURGER KING #14581 | Sloughhouse, CA | |
SUBWAY #2758 | San Marcos, CA | |
BIG BEND RESORT | Parker Dam, CA | |
PAPA JOHN'S PIZZA #2873 | Los Angeles, CA |
Name |
Address |
Distance |
---|---|---|
IN N OUT BURGERS #115 | 50 Ranch Road, Milpitas | 0.08 miles |
TUTTI FRUTTI- MILPITAS | 82 Ranch Drive, Milpitas | 0.09 miles |
TOGO'S EATERY | 137 Ranch Drive, Milpitas | 0.10 miles |
SUSHI KING | 74 Ranch Drive, Milpitas | 0.11 miles |
MIRCH MASALA CORP | 80 Ranch Drive, Milpitas | 0.11 miles |
APPLEBEE'S GILROY INC | 84 Ranch Drive, Milpitas | 0.14 miles |
MCDONALD'S #2705 | 41 Ranch Drive, Milpitas | 0.15 miles |
TACO BELL #016736 | 81 Ranch Drive, Milpitas | 0.19 miles |
ROMANO'S MACARONI GRILL | 110 Ranch Drive, Milpitas | 0.19 miles |
STAYBRIDGE SUITES - KITCHEN | 321 Cypress Drive, Milpitas | 0.20 miles |
Restaurant representatives - add corrected or new information about HILTON GARDEN INN, 30 Ranch Drive, Milpitas, CA 95035 »