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

Business Info

Restaurant: JASMINE CHINESE
Address: 20 S Santa Cruz Avenue 204, Los Gatos, CA 95030
Type: Restaurant 0-5 Employees
Total inspections: 6
Last inspection: Sep 2, 2013

Score
(the higher the better)
94

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Violation descriptions and comments

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)
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))
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 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 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 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)
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))
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 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)

BULK FOOD CONTAINERS (FLOUR) NOTED WITH FOOD DEBRIS.
FOOD ACCUMULATION FOUND IN TWO COMPARTMENT SINK.
LARGE CAN OPENER AND BASE FOUND DIRTY. FOOD ACCUMULATION FOUND IN TWO COMPARTMENT SINK.
LARGE CAN OPENER AND BASE FOUND DIRTY.
HEAVY GREASE BUILD UP OBSERVED ON FLOOR BOARDS AND FLOOR IN KITCHEN.
NO SANITIZER DETECTED AT FINAL RINSE OF DISH WASH MACHINE.
PROVIDE PROOF OF VALID FOOD SAFETY CERTIFICATION.
REMOVE ALL FOIL FROM SURFACES.
REPLACE OVER HEAD LIGHTING.
UNCOVERED FOOD OBSERVED IN REACH IN REFRIGERATOR.

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)
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)).
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)

FOOD DEBRIS NOTED ON SHELVING AND EQUIPMENT THROUGHOUT THE KITCHEN.
FOOD DEBRIS/ DIRT OBSERVED ON FLOOR IN WALK IN BOX, KITCHEN, AND ESPECIALLY UNDER/NEAR COOK LINE.
HEAVY GREASE BUILD UP OBSERVED AT BAFFLES IN HOOD AND STAINLESS STEAL.
POST SB180 SIGN IN PUBLIC VIEW.
PROVIDE BUCKET WITH BLEACH AND WATER FOR WIPING RAGS.
PROVIDE A NEW SINK STOPPER FOR SINK. PROVIDE BUCKET WITH BLEACH AND WATER FOR WIPING RAGS.
PROVIDE A NEW SINK STOPPER FOR SINK. PROVIDE BUCKET WITH BLEACH AND WATER FOR WIPING RAGS.
PROVIDE A NEW SINK STOPPER FOR SINK. PROVIDE BUCKET WITH BLEACH AND WATER FOR WIPING RAGS.
PROVIDE A NEW SINK STOPPER FOR SINK. PROVIDE BUCKET WITH BLEACH AND WATER FOR WIPING RAGS.
PROVIDE A NEW SINK STOPPER FOR SINK. PROVIDE BUCKET WITH BLEACH AND WATER FOR WIPING RAGS.
PROVIDE A NEW SINK STOPPER FOR SINK. PROVIDE BUCKET WITH BLEACH AND WATER FOR WIPING RAGS.
PROVIDE A NEW SINK STOPPER FOR SINK. PROVIDE BUCKET WITH BLEACH AND WATER FOR WIPING RAGS.
PROVIDE A NEW SINK STOPPER FOR SINK. PROVIDE BUCKET WITH BLEACH AND WATER FOR WIPING RAGS.
PROVIDE A NEW SINK STOPPER FOR SINK. PROVIDE BUCKET WITH BLEACH AND WATER FOR WIPING RAGS.
PROVIDE A NEW SINK STOPPER FOR SINK. PROVIDE BUCKET WITH BLEACH AND WATER FOR WIPING RAGS.
PROVIDE A NEW SINK STOPPER FOR SINK. PROVIDE BUCKET WITH BLEACH AND WATER FOR WIPING RAGS.
PROVIDE A NEW SINK STOPPER FOR SINK. PROVIDE BUCKET WITH BLEACH AND WATER FOR WIPING RAGS.
PROVIDE A NEW SINK STOPPER FOR SINK. PROVIDE BUCKET WITH BLEACH AND WATER FOR WIPING RAGS.
PROVIDE A NEW SINK STOPPER FOR SINK. PROVIDE BUCKET WITH BLEACH AND WATER FOR WIPING RAGS.
PROVIDE A NEW SINK STOPPER FOR SINK. PROVIDE BUCKET WITH BLEACH AND WATER FOR WIPING RAGS.
PROVIDE A NEW SINK STOPPER FOR SINK. PROVIDE BUCKET WITH BLEACH AND WATER FOR WIPING RAGS.
PROVIDE A NEW SINK STOPPER FOR SINK. PROVIDE BUCKET WITH BLEACH AND WATER FOR WIPING RAGS.
PROVIDE A NEW SINK STOPPER FOR SINK. PROVIDE BUCKET WITH BLEACH AND WATER FOR WIPING RAGS.
PROVIDE A NEW SINK STOPPER FOR SINK. PROVIDE BUCKET WITH BLEACH AND WATER FOR WIPING RAGS.
PROVIDE A NEW SINK STOPPER FOR SINK. PROVIDE BUCKET WITH BLEACH AND WATER FOR WIPING RAGS.
PROVIDE A NEW SINK STOPPER FOR SINK. PROVIDE BUCKET WITH BLEACH AND WATER FOR WIPING RAGS.
PROVIDE A NEW SINK STOPPER FOR SINK. PROVIDE BUCKET WITH BLEACH AND WATER FOR WIPING RAGS.
PROVIDE A NEW SINK STOPPER FOR SINK. PROVIDE BUCKET WITH BLEACH AND WATER FOR WIPING RAGS.
PROVIDE A NEW SINK STOPPER FOR SINK. PROVIDE BUCKET WITH BLEACH AND WATER FOR WIPING RAGS.
PROVIDE A NEW SINK STOPPER FOR SINK. PROVIDE BUCKET WITH BLEACH AND WATER FOR WIPING RAGS.
PROVIDE A NEW SINK STOPPER FOR SINK. PROVIDE BUCKET WITH BLEACH AND WATER FOR WIPING RAGS.
PROVIDE A NEW SINK STOPPER FOR SINK. PROVIDE BUCKET WITH BLEACH AND WATER FOR WIPING RAGS.
PROVIDE A NEW SINK STOPPER FOR SINK. PROVIDE BUCKET WITH BLEACH AND WATER FOR WIPING RAGS.
PROVIDE A NEW SINK STOPPER FOR SINK. PROVIDE BUCKET WITH BLEACH AND WATER FOR WIPING RAGS.
PROVIDE A NEW SINK STOPPER FOR SINK. PROVIDE BUCKET WITH BLEACH AND WATER FOR WIPING RAGS.
PROVIDE A NEW SINK STOPPER FOR SINK. PROVIDE BUCKET WITH BLEACH AND WATER FOR WIPING RAGS.
PROVIDE A NEW SINK STOPPER FOR SINK. PROVIDE BUCKET WITH BLEACH AND WATER FOR WIPING RAGS.
PROVIDE A NEW SINK STOPPER FOR SINK. PROVIDE BUCKET WITH BLEACH AND WATER FOR WIPING RAGS.
PROVIDE A NEW SINK STOPPER FOR SINK. PROVIDE BUCKET WITH BLEACH AND WATER FOR WIPING RAGS.
PROVIDE A NEW SINK STOPPER FOR SINK. PROVIDE BUCKET WITH BLEACH AND WATER FOR WIPING RAGS.
PROVIDE A NEW SINK STOPPER FOR SINK. PROVIDE BUCKET WITH BLEACH AND WATER FOR WIPING RAGS.
PROVIDE A NEW SINK STOPPER FOR SINK. PROVIDE BUCKET WITH BLEACH AND WATER FOR WIPING RAGS.
PROVIDE A NEW SINK STOPPER FOR SINK. PROVIDE BUCKET WITH BLEACH AND WATER FOR WIPING RAGS.
PROVIDE A NEW SINK STOPPER FOR SINK. PROVIDE BUCKET WITH BLEACH AND WATER FOR WIPING RAGS.
PROVIDE A NEW SINK STOPPER FOR SINK. PROVIDE BUCKET WITH BLEACH AND WATER FOR WIPING RAGS.
PROVIDE A NEW SINK STOPPER FOR SINK. PROVIDE BUCKET WITH BLEACH AND WATER FOR WIPING RAGS.
PROVIDE A NEW SINK STOPPER FOR SINK. PROVIDE BUCKET WITH BLEACH AND WATER FOR WIPING RAGS.
PROVIDE A NEW SINK STOPPER FOR SINK. PROVIDE BUCKET WITH BLEACH AND WATER FOR WIPING RAGS.
PROVIDE A NEW SINK STOPPER FOR SINK. PROVIDE BUCKET WITH BLEACH AND WATER FOR WIPING RAGS.
PROVIDE A NEW SINK STOPPER FOR SINK. PROVIDE BUCKET WITH BLEACH AND WATER FOR WIPING RAGS.
PROVIDE A NEW SINK STOPPER FOR SINK. PROVIDE BUCKET WITH BLEACH AND WATER FOR WIPING RAGS.
PROVIDE A NEW SINK STOPPER FOR SINK. PROVIDE BUCKET WITH BLEACH AND WATER FOR WIPING RAGS.
PROVIDE A NEW SINK STOPPER FOR SINK. PROVIDE BUCKET WITH BLEACH AND WATER FOR WIPING RAGS.
PROVIDE A NEW SINK STOPPER FOR SINK. PROVIDE BUCKET WITH BLEACH AND WATER FOR WIPING RAGS.
PROVIDE A NEW SINK STOPPER FOR SINK. PROVIDE BUCKET WITH BLEACH AND WATER FOR WIPING RAGS.
PROVIDE A NEW SINK STOPPER FOR SINK. PROVIDE BUCKET WITH BLEACH AND WATER FOR WIPING RAGS.
PROVIDE A NEW SINK STOPPER FOR SINK. PROVIDE BUCKET WITH BLEACH AND WATER FOR WIPING RAGS.
PROVIDE A NEW SINK STOPPER FOR SINK. PROVIDE BUCKET WITH BLEACH AND WATER FOR WIPING RAGS.
PROVIDE A NEW SINK STOPPER FOR SINK. PROVIDE BUCKET WITH BLEACH AND WATER FOR WIPING RAGS.
PROVIDE A NEW SINK STOPPER FOR SINK. PROVIDE BUCKET WITH BLEACH AND WATER FOR WIPING RAGS.
PROVIDE A NEW SINK STOPPER FOR SINK. PROVIDE BUCKET WITH BLEACH AND WATER FOR WIPING RAGS.
PROVIDE A NEW SINK STOPPER FOR SINK. PROVIDE BUCKET WITH BLEACH AND WATER FOR WIPING RAGS.
PROVIDE A NEW SINK STOPPER FOR SINK. PROVIDE BUCKET WITH BLEACH AND WATER FOR WIPING RAGS.
PROVIDE A NEW SINK STOPPER FOR SINK. PROVIDE BUCKET WITH BLEACH AND WATER FOR WIPING RAGS.
PROVIDE A NEW SINK STOPPER FOR SINK. PROVIDE BUCKET WITH BLEACH AND WATER FOR WIPING RAGS.
PROVIDE A NEW SINK STOPPER FOR SINK. PROVIDE BUCKET WITH BLEACH AND WATER FOR WIPING RAGS.
PROVIDE A NEW SINK STOPPER FOR SINK. PROVIDE BUCKET WITH BLEACH AND WATER FOR WIPING RAGS.
PROVIDE A NEW SINK STOPPER FOR SINK. PROVIDE BUCKET WITH BLEACH AND WATER FOR WIPING RAGS.
PROVIDE A NEW SINK STOPPER FOR SINK. PROVIDE BUCKET WITH BLEACH AND WATER FOR WIPING RAGS.
PROVIDE A NEW SINK STOPPER FOR SINK. PROVIDE BUCKET WITH BLEACH AND WATER FOR WIPING RAGS.
PROVIDE A NEW SINK STOPPER FOR SINK. PROVIDE BUCKET WITH BLEACH AND WATER FOR WIPING RAGS.
PROVIDE A NEW SINK STOPPER FOR SINK.
SCOOPS FOUND IN BULK FOOD BINS WITH HANDLES TOUCHING FOOD.

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Takes reservations:

Yes No

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

Cuisines:

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