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Business Info

Restaurant: IL FORNAIO-COWPER
Address: 520 Cowper Square Street, Palo Alto, CA 94301
Type: Restaurant 26+ Employees
Total inspections: 10
Last inspection: Mar 19, 2013

Score
(the higher the better)
96

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Violation descriptions and comments

Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
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 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)
Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash hands after using the restroom (113953.5) (b) No smoking signs shall be posted in food preparation, food storage, warewashing, and utensil storage areas (113978). (c) Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. (d) Any food facility constructed before January 1, 2004 without public toilet facilities, shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided (113725.1, 114381 (e)).
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)
Raw, whole produce shall be washed prior to preparation. (113992)
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)

Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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)
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)
All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. (114254, 114254.1, 114254.2)
All food waste and rubbish shall be kept in leak proof and rodent proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior premises of each food facility shall be kept clean and free of litter and rubbish. (114244, 114245, 114245.1, 114245.2, 114245.3, 114245.4, 114245.5, 114245.6, 114245.7, 114245.8)

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))
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 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 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 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))

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))
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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 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))
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)
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 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)

OBSERVED DRY WIPING CLOTH COVERING BREAD.
OBSERVED MUSTARD SAUCE STORED BENEATH RAW MEAT IN WALK-IN.
FOOD STORED ON GROUND IN DRY STORAGE AREA. OBSERVED MUSTARD SAUCE STORED BENEATH RAW MEAT IN WALK-IN.
FOOD STORED ON GROUND IN DRY STORAGE AREA. OBSERVED MUSTARD SAUCE STORED BENEATH RAW MEAT IN WALK-IN.
FOOD STORED ON GROUND IN DRY STORAGE AREA. OBSERVED MUSTARD SAUCE STORED BENEATH RAW MEAT IN WALK-IN.
FOOD STORED ON GROUND IN DRY STORAGE AREA. OBSERVED MUSTARD SAUCE STORED BENEATH RAW MEAT IN WALK-IN.
FOOD STORED ON GROUND IN DRY STORAGE AREA. OBSERVED MUSTARD SAUCE STORED BENEATH RAW MEAT IN WALK-IN.
FOOD STORED ON GROUND IN DRY STORAGE AREA. OBSERVED MUSTARD SAUCE STORED BENEATH RAW MEAT IN WALK-IN.
FOOD STORED ON GROUND IN DRY STORAGE AREA. OBSERVED MUSTARD SAUCE STORED BENEATH RAW MEAT IN WALK-IN.
FOOD STORED ON GROUND IN DRY STORAGE AREA. OBSERVED MUSTARD SAUCE STORED BENEATH RAW MEAT IN WALK-IN.
FOOD STORED ON GROUND IN DRY STORAGE AREA. OBSERVED MUSTARD SAUCE STORED BENEATH RAW MEAT IN WALK-IN.
FOOD STORED ON GROUND IN DRY STORAGE AREA. OBSERVED MUSTARD SAUCE STORED BENEATH RAW MEAT IN WALK-IN.
FOOD STORED ON GROUND IN DRY STORAGE AREA. OBSERVED MUSTARD SAUCE STORED BENEATH RAW MEAT IN WALK-IN.
FOOD STORED ON GROUND IN DRY STORAGE AREA. OBSERVED MUSTARD SAUCE STORED BENEATH RAW MEAT IN WALK-IN.
FOOD STORED ON GROUND IN DRY STORAGE AREA. OBSERVED MUSTARD SAUCE STORED BENEATH RAW MEAT IN WALK-IN.
FOOD STORED ON GROUND IN DRY STORAGE AREA. OBSERVED MUSTARD SAUCE STORED BENEATH RAW MEAT IN WALK-IN.
FOOD STORED ON GROUND IN DRY STORAGE AREA. OBSERVED MUSTARD SAUCE STORED BENEATH RAW MEAT IN WALK-IN.
FOOD STORED ON GROUND IN DRY STORAGE AREA. OBSERVED MUSTARD SAUCE STORED BENEATH RAW MEAT IN WALK-IN.
FOOD STORED ON GROUND IN DRY STORAGE AREA. OBSERVED MUSTARD SAUCE STORED BENEATH RAW MEAT IN WALK-IN.
FOOD STORED ON GROUND IN DRY STORAGE AREA. OBSERVED MUSTARD SAUCE STORED BENEATH RAW MEAT IN WALK-IN.
FOOD STORED ON GROUND IN DRY STORAGE AREA. OBSERVED MUSTARD SAUCE STORED BENEATH RAW MEAT IN WALK-IN.
FOOD STORED ON GROUND IN DRY STORAGE AREA. OBSERVED MUSTARD SAUCE STORED BENEATH RAW MEAT IN WALK-IN.
FOOD STORED ON GROUND IN DRY STORAGE AREA. OBSERVED MUSTARD SAUCE STORED BENEATH RAW MEAT IN WALK-IN.
FOOD STORED ON GROUND IN DRY STORAGE AREA. OBSERVED MUSTARD SAUCE STORED BENEATH RAW MEAT IN WALK-IN.
FOOD STORED ON GROUND IN DRY STORAGE AREA. OBSERVED MUSTARD SAUCE STORED BENEATH RAW MEAT IN WALK-IN.
FOOD STORED ON GROUND IN DRY STORAGE AREA. OBSERVED MUSTARD SAUCE STORED BENEATH RAW MEAT IN WALK-IN.
FOOD STORED ON GROUND IN DRY STORAGE AREA. OBSERVED MUSTARD SAUCE STORED BENEATH RAW MEAT IN WALK-IN.
FOOD STORED ON GROUND IN DRY STORAGE AREA. OBSERVED MUSTARD SAUCE STORED BENEATH RAW MEAT IN WALK-IN.
FOOD STORED ON GROUND IN DRY STORAGE AREA. OBSERVED MUSTARD SAUCE STORED BENEATH RAW MEAT IN WALK-IN.
FOOD STORED ON GROUND IN DRY STORAGE AREA. OBSERVED MUSTARD SAUCE STORED BENEATH RAW MEAT IN WALK-IN.
FOOD STORED ON GROUND IN DRY STORAGE AREA. OBSERVED MUSTARD SAUCE STORED BENEATH RAW MEAT IN WALK-IN.
FOOD STORED ON GROUND IN DRY STORAGE AREA.
PREP UNIT FLOOR AND GASKET IN DISREPAIR.
PROVIDE THERMOMETER TO PREP UNIT.

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Takes reservations:

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Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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1. California small cities
2. California smaller cities
3. California
4. Santa Clara County, CA Restaurants