Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Routine Inspection | Jul 30, 2010 | 97 |
|
Routine Inspection | Dec 16, 2011 | 94 |
|
Complaint Inspection | Aug 17, 2012 | 99 |
|
Routine Inspection | Dec 27, 2012 | 98 |
|
Routine Inspection | Apr 19, 2013 | 94 |
|
Follow-up Inspection | Apr 22, 2013 | 98 |
No violation noted during this evaluation. | Follow-up Inspection | May 23, 2013 | 100 |
|
Follow-up Inspection | Jul 1, 2013 | 98 |
No violation noted during this evaluation. | Follow-up Inspection | Jul 25, 2013 | 100 |
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)
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 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)
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269)
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)
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)
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))
Dec 27, 2012All 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.
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))
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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))
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269)
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.
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))
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)
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
FRONT PREP UNIT STILL HAS NOT BEEN REPAIRED. AMBIENT TEMPERATURE OF PREP UNIT CABINET IS AT 55F.
FRONT PREP UNIT STILL HAS NOT BEEN REPAIRED. AMBIENT TEMPERATURE OF PREP UNIT CABINET IS AT 55F.
FRONT PREP UNIT STILL HAS NOT BEEN REPAIRED. AMBIENT TEMPERATURE OF PREP UNIT CABINET IS AT 55F.
FRONT PREP UNIT STILL HAS NOT BEEN REPAIRED. AMBIENT TEMPERATURE OF PREP UNIT CABINET IS AT 55F.
FRONT PREP UNIT STILL HAS NOT BEEN REPAIRED. AMBIENT TEMPERATURE OF PREP UNIT CABINET IS AT 55F.
FRONT PREP UNIT STILL HAS NOT BEEN REPAIRED. AMBIENT TEMPERATURE OF PREP UNIT CABINET IS AT 55F.
FRONT PREP UNIT STILL HAS NOT BEEN REPAIRED. AMBIENT TEMPERATURE OF PREP UNIT CABINET IS AT 55F.
FRONT PREP UNIT STILL HAS NOT BEEN REPAIRED. AMBIENT TEMPERATURE OF PREP UNIT CABINET IS AT 55F.
FRONT PREP UNIT STILL HAS NOT BEEN REPAIRED. AMBIENT TEMPERATURE OF PREP UNIT CABINET IS AT 55F.
FRONT PREP UNIT STILL HAS NOT BEEN REPAIRED. AMBIENT TEMPERATURE OF PREP UNIT CABINET IS AT 55F.
FRONT PREP UNIT STILL HAS NOT BEEN REPAIRED. AMBIENT TEMPERATURE OF PREP UNIT CABINET IS AT 55F.
FRONT PREP UNIT STILL HAS NOT BEEN REPAIRED. AMBIENT TEMPERATURE OF PREP UNIT CABINET IS AT 55F.
FRONT PREP UNIT STILL HAS NOT BEEN REPAIRED. AMBIENT TEMPERATURE OF PREP UNIT CABINET IS AT 55F.
FRONT PREP UNIT STILL HAS NOT BEEN REPAIRED. AMBIENT TEMPERATURE OF PREP UNIT CABINET IS AT 55F.
FRONT PREP UNIT STILL HAS NOT BEEN REPAIRED. AMBIENT TEMPERATURE OF PREP UNIT CABINET IS AT 55F.
FRONT PREP UNIT STILL HAS NOT BEEN REPAIRED. AMBIENT TEMPERATURE OF PREP UNIT CABINET IS AT 55F.
FRONT PREP UNIT STILL HAS NOT BEEN REPAIRED. AMBIENT TEMPERATURE OF PREP UNIT CABINET IS AT 55F.
FRONT PREP UNIT STILL HAS NOT BEEN REPAIRED. AMBIENT TEMPERATURE OF PREP UNIT CABINET IS AT 55F.
OBSERVED VERTICAL STOVE UNIT OUTSIDE THE EXHAUST HOOD.
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)
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)
BOTH VERTICAL UNITS NOW UNDER THE EXHAUST HOOD, OVERHANG LESS THAN 6 INCHES.
PREP UNIT OUT OF TEMPERATURE.
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STARBUCKS COFFEE #10997 | Escalon, CA | |
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SUBWAY #2758 | San Marcos, CA | |
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Name |
Address |
Distance |
---|---|---|
FRESH GRIND COFFEE HOUSE | 19622 Stevenscreek Bl, Cupertino | 0.03 miles |
WINGSTOP #503 | 19620 Stevens Creek Bl 190, Cupertino | 0.03 miles |
VERDE TEA CAFE | 19620 Stevens Creek Bl #180, Cupertino | 0.03 miles |
GYU-KAKU RESTAURANT | 19620 Stevens Creek Bl 150, Cupertino | 0.03 miles |
POTSTICKER KING | 19634 Stevens Creek Bl, Cupertino | 0.04 miles |
ONE POT SHABU SHABU | 19648 Stevens Creek Bl, Cupertino | 0.05 miles |
ERIK'S DELI CAFE | 19652 Stevens Creek Bl, Cupertino | 0.06 miles |
YOGURTLAND CUPERTINO | 19700 Stevens Creek Bl, Cupertino | 0.06 miles |
RED HOT WOK | 10074 E Estates Avenue, Cupertino | 0.07 miles |
KITSHO JAPANESE RESTAURANT | 19541 Richwood Drive, Cupertino | 0.07 miles |
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