Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Routine Inspection | Mar 8, 2010 | 93 |
No violation noted during this evaluation. | Complaint Inspection | Jul 30, 2010 | 100 |
|
Routine Inspection | Feb 3, 2011 | 78 |
No violation noted during this evaluation. | Ongoing Inspection | Feb 4, 2011 | 100 |
|
Routine Inspection | Aug 18, 2011 | 91 |
|
Routine Inspection | Apr 27, 2012 | 97 |
|
Routine Inspection | Mar 7, 2013 | 95 |
|
Routine Inspection | Oct 7, 2013 | 89 |
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 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 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 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))
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)
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.
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 shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)
All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (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)
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 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))
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))
Shell stock shall have complete certification tags and shall be properly stored and displayed. (114039 - 114039.5)
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)
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)
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))
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)
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))
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 shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)
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))
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
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)
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 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.
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)
Unpackaged food shall be displayed and dispensed in a manner that protects the food from contamination. (114063, 114065)
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.
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)
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)
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))
FOOD SAFETY CERTIFICATE EXPIRED 8/2012.
HOOD FILTERS WERE NOT PROPERLY ALIGNED. GAP BETWEEN FILTERS ALLOWED GREASE TO ENTER INSIDE THE HOOD.
PROVIDE LIGHT FIXTURE COVERS OR SHATTERPROOF LIGHT FOR UNPROTECTED OVER HEAD LIGHTS IN THE KITCHEN. HOOD FILTERS WERE NOT PROPERLY ALIGNED. GAP BETWEEN FILTERS ALLOWED GREASE TO ENTER INSIDE THE HOOD.
PROVIDE LIGHT FIXTURE COVERS OR SHATTERPROOF LIGHT FOR UNPROTECTED OVER HEAD LIGHTS IN THE KITCHEN. HOOD FILTERS WERE NOT PROPERLY ALIGNED. GAP BETWEEN FILTERS ALLOWED GREASE TO ENTER INSIDE THE HOOD.
PROVIDE LIGHT FIXTURE COVERS OR SHATTERPROOF LIGHT FOR UNPROTECTED OVER HEAD LIGHTS IN THE KITCHEN.
PROVIDE A THERMOMETER FOR THE PREP REFRIGERATOR.
RAW FOOD (SEAFOOD, BEEF, CHICKEN) IMPROPERLY STORED ABOVE PRODUCE AND PREPARED FOODS IN REFRIGERATION UNITS.
OBSERVED A PACKAGE OF RAW BEEF ON TOP OF A BIN OF SUGAR, 48F. RAW FOOD (SEAFOOD, BEEF, CHICKEN) IMPROPERLY STORED ABOVE PRODUCE AND PREPARED FOODS IN REFRIGERATION UNITS.
OBSERVED A PACKAGE OF RAW BEEF ON TOP OF A BIN OF SUGAR, 48F. RAW FOOD (SEAFOOD, BEEF, CHICKEN) IMPROPERLY STORED ABOVE PRODUCE AND PREPARED FOODS IN REFRIGERATION UNITS.
OBSERVED A PACKAGE OF RAW BEEF ON TOP OF A BIN OF SUGAR, 48F.
REFRIGERATION UNITS WERE NOT CLEAN. WATER ACCUMULATED AT BOTTOM OF ONE UNIT, RACKS HAD GRIME, FAN COVERS HAD BUILDUP.
GRIME NOTED ON BINS.
REPAIR BROKEN DOOR ON PREP REFRIGERATOR TO PROPERLY CLOSE.
REPAIR DAMAGED GASKETS OR PREP REFRIGERATOR AND 2-DOOR REFRIGERATOR.
A ROOM ADJACENT TO THE KITCHEN IS BEING USED TO STORE FOOD, PREP WORK IS DONE ON A STAINLESS TABLE. REFRIGERATION UNITS WERE NOT CLEAN. WATER ACCUMULATED AT BOTTOM OF ONE UNIT, RACKS HAD GRIME, FAN COVERS HAD BUILDUP.
GRIME NOTED ON BINS.
REPAIR BROKEN DOOR ON PREP REFRIGERATOR TO PROPERLY CLOSE.
REPAIR DAMAGED GASKETS OR PREP REFRIGERATOR AND 2-DOOR REFRIGERATOR.
A ROOM ADJACENT TO THE KITCHEN IS BEING USED TO STORE FOOD, PREP WORK IS DONE ON A STAINLESS TABLE. REFRIGERATION UNITS WERE NOT CLEAN. WATER ACCUMULATED AT BOTTOM OF ONE UNIT, RACKS HAD GRIME, FAN COVERS HAD BUILDUP.
GRIME NOTED ON BINS.
REPAIR BROKEN DOOR ON PREP REFRIGERATOR TO PROPERLY CLOSE.
REPAIR DAMAGED GASKETS OR PREP REFRIGERATOR AND 2-DOOR REFRIGERATOR.
A ROOM ADJACENT TO THE KITCHEN IS BEING USED TO STORE FOOD, PREP WORK IS DONE ON A STAINLESS TABLE. REFRIGERATION UNITS WERE NOT CLEAN. WATER ACCUMULATED AT BOTTOM OF ONE UNIT, RACKS HAD GRIME, FAN COVERS HAD BUILDUP.
GRIME NOTED ON BINS.
REPAIR BROKEN DOOR ON PREP REFRIGERATOR TO PROPERLY CLOSE.
REPAIR DAMAGED GASKETS OR PREP REFRIGERATOR AND 2-DOOR REFRIGERATOR.
A ROOM ADJACENT TO THE KITCHEN IS BEING USED TO STORE FOOD, PREP WORK IS DONE ON A STAINLESS TABLE.
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.
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)
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)
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))
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)
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))
FOUND FOOD PREP SINK BEING USED FOR DIRTY DISHES AND HAND WASHING.
FOUND GAPS IN EXHAUST FILTERS.
FOUND EXHAUST HOOD WITH HEAVY GREASE ACCUMULATION.
FOUND DEEP FRYER OUTSIDE OF EXHAUST HOOD. FOUND GAPS IN EXHAUST FILTERS.
FOUND EXHAUST HOOD WITH HEAVY GREASE ACCUMULATION.
FOUND DEEP FRYER OUTSIDE OF EXHAUST HOOD. FOUND GAPS IN EXHAUST FILTERS.
FOUND EXHAUST HOOD WITH HEAVY GREASE ACCUMULATION.
FOUND DEEP FRYER OUTSIDE OF EXHAUST HOOD. FOUND GAPS IN EXHAUST FILTERS.
FOUND EXHAUST HOOD WITH HEAVY GREASE ACCUMULATION.
FOUND DEEP FRYER OUTSIDE OF EXHAUST HOOD. FOUND GAPS IN EXHAUST FILTERS.
FOUND EXHAUST HOOD WITH HEAVY GREASE ACCUMULATION.
FOUND DEEP FRYER OUTSIDE OF EXHAUST HOOD. FOUND GAPS IN EXHAUST FILTERS.
FOUND EXHAUST HOOD WITH HEAVY GREASE ACCUMULATION.
FOUND DEEP FRYER OUTSIDE OF EXHAUST HOOD.
FOUND STAINED WALL IN BACK KITCHEN.
FOUND STAINS INSIDE BOTH REACH IN UNIT IN MAIN KITCHEN.
FOUND COOKING EQUIPMENT HEAVILY STAINED WITH GREASE AND GRIMES. FOUND STAINS INSIDE BOTH REACH IN UNIT IN MAIN KITCHEN.
FOUND COOKING EQUIPMENT HEAVILY STAINED WITH GREASE AND GRIMES. FOUND STAINS INSIDE BOTH REACH IN UNIT IN MAIN KITCHEN.
FOUND COOKING EQUIPMENT HEAVILY STAINED WITH GREASE AND GRIMES. FOUND STAINS INSIDE BOTH REACH IN UNIT IN MAIN KITCHEN.
FOUND COOKING EQUIPMENT HEAVILY STAINED WITH GREASE AND GRIMES. FOUND STAINS INSIDE BOTH REACH IN UNIT IN MAIN KITCHEN.
FOUND COOKING EQUIPMENT HEAVILY STAINED WITH GREASE AND GRIMES. FOUND STAINS INSIDE BOTH REACH IN UNIT IN MAIN KITCHEN.
FOUND COOKING EQUIPMENT HEAVILY STAINED WITH GREASE AND GRIMES.
FOUND STAINS INSIDE THE ICE MACHINE.
FOUND STAINED AND BLACKEN WHITE CUTTING BOARD. FOUND STAINS INSIDE THE ICE MACHINE.
FOUND STAINED AND BLACKEN WHITE CUTTING BOARD. FOUND STAINS INSIDE THE ICE MACHINE.
FOUND STAINED AND BLACKEN WHITE CUTTING BOARD. FOUND STAINS INSIDE THE ICE MACHINE.
FOUND STAINED AND BLACKEN WHITE CUTTING BOARD. FOUND STAINS INSIDE THE ICE MACHINE.
FOUND STAINED AND BLACKEN WHITE CUTTING BOARD.
FOUND WET UNUSED WIPING RAGS LEFT OUT.
HAND WASH STATION WAS INACCESSIBLE BECAUSE IT WAS BLOCKED BY A STEREO SYSTEM.
NO FOOD SAFETY PERSON AVAILABLE OR CERTIFICATE POSTED.
OBSERVED SEVERAL EMPLOYEES WASHING HANDS WITHOUT USING SOAP.
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Address |
Distance |
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PIZZA HUT #283012 | 700 S Winchester Bl, San Jose | 0.00 miles |
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Restaurant representatives - add corrected or new information about ISABELLA'S RESTAURANT, 700 S Winchester Bl 25, San Jose, CA 95128 »