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Business Info

Restaurant: JENNY'S KITCHEN
Address: 5175 Moorpark Avenue 5, San Jose, CA 95129
Type: Restaurant 0-5 Employees
Total inspections: 8
Last inspection: Mar 5, 2013

Score
(the higher the better)
97

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Violation descriptions and comments

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 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
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 premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)

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)
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
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 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)

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)
Raw, whole produce shall be washed prior to preparation. (113992)
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)

When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
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))
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))
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
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)
No employees shall eat, drink, or smoke in any work area. (113977)
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)
Any food is misbranded if its labeling is false or misleading, if it is offered for sale under the name of another food, or if it is an imitation of another food for which a definition and standard of identity has been established by regulation. (114087, 114089, 114089.1(a, b), 114090, 114093.1)
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)
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)

Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276)
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 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 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)
No employees shall eat, drink, or smoke in any work area. (113977)
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))
Any food is misbranded if its labeling is false or misleading, if it is offered for sale under the name of another food, or if it is an imitation of another food for which a definition and standard of identity has been established by regulation. (114087, 114089, 114089.1(a, b), 114090, 114093.1)

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)
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)

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))
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)
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 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 nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
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)
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
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))
Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276)
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)

CLEAN THE WALLS.
CONTINUE TO THROUGHLY CLEAN THE FLOOR AND WALLS AND MAINTAIN. CLEAN THE WALLS.
CONTINUE TO THROUGHLY CLEAN THE FLOOR AND WALLS AND MAINTAIN. CLEAN THE WALLS.
CONTINUE TO THROUGHLY CLEAN THE FLOOR AND WALLS AND MAINTAIN. CLEAN THE WALLS.
CONTINUE TO THROUGHLY CLEAN THE FLOOR AND WALLS AND MAINTAIN. CLEAN THE WALLS.
CONTINUE TO THROUGHLY CLEAN THE FLOOR AND WALLS AND MAINTAIN. CLEAN THE WALLS.
CONTINUE TO THROUGHLY CLEAN THE FLOOR AND WALLS AND MAINTAIN. CLEAN THE WALLS.
CONTINUE TO THROUGHLY CLEAN THE FLOOR AND WALLS AND MAINTAIN. CLEAN THE WALLS.
CONTINUE TO THROUGHLY CLEAN THE FLOOR AND WALLS AND MAINTAIN. CLEAN THE WALLS.
CONTINUE TO THROUGHLY CLEAN THE FLOOR AND WALLS AND MAINTAIN. CLEAN THE WALLS.
CONTINUE TO THROUGHLY CLEAN THE FLOOR AND WALLS AND MAINTAIN. CLEAN THE WALLS.
CONTINUE TO THROUGHLY CLEAN THE FLOOR AND WALLS AND MAINTAIN. CLEAN THE WALLS.
CONTINUE TO THROUGHLY CLEAN THE FLOOR AND WALLS AND MAINTAIN. CLEAN THE WALLS.
CONTINUE TO THROUGHLY CLEAN THE FLOOR AND WALLS AND MAINTAIN. CLEAN THE WALLS.
CONTINUE TO THROUGHLY CLEAN THE FLOOR AND WALLS AND MAINTAIN. CLEAN THE WALLS.
CONTINUE TO THROUGHLY CLEAN THE FLOOR AND WALLS AND MAINTAIN. CLEAN THE WALLS.
CONTINUE TO THROUGHLY CLEAN THE FLOOR AND WALLS AND MAINTAIN. CLEAN THE WALLS.
CONTINUE TO THROUGHLY CLEAN THE FLOOR AND WALLS AND MAINTAIN. CLEAN THE WALLS.
CONTINUE TO THROUGHLY CLEAN THE FLOOR AND WALLS AND MAINTAIN. CLEAN THE WALLS.
CONTINUE TO THROUGHLY CLEAN THE FLOOR AND WALLS AND MAINTAIN. CLEAN THE WALLS.
CONTINUE TO THROUGHLY CLEAN THE FLOOR AND WALLS AND MAINTAIN. CLEAN THE WALLS.
CONTINUE TO THROUGHLY CLEAN THE FLOOR AND WALLS AND MAINTAIN. CLEAN THE WALLS.
CONTINUE TO THROUGHLY CLEAN THE FLOOR AND WALLS AND MAINTAIN. CLEAN THE WALLS.
CONTINUE TO THROUGHLY CLEAN THE FLOOR AND WALLS AND MAINTAIN. CLEAN THE WALLS.
CONTINUE TO THROUGHLY CLEAN THE FLOOR AND WALLS AND MAINTAIN. CLEAN THE WALLS.
CONTINUE TO THROUGHLY CLEAN THE FLOOR AND WALLS AND MAINTAIN.
FOUND DOUBLE STACKING FOODS INSIDE WALK IN REFRIGERATOR.
FOUND DRIED FOOD DEBRIS/RESIDUE ON BLADE OF SLICER AND FOOD CHOPPERS.
FOUND DRIED FOOD DEBRIS/RESIDUE ON BLADE OF SLICER AND FOOD CHOPPERS.
FOUND DRIED FOOD DEBRIS/RESIDUE ON BLADE OF SLICER AND FOOD CHOPPERS.
FOUND DRIED FOOD DEBRIS/RESIDUE ON BLADE OF SLICER AND FOOD CHOPPERS.
FOUND DRIED FOOD DEBRIS/RESIDUE ON BLADE OF SLICER AND FOOD CHOPPERS.
FOUND DRIED FOOD DEBRIS/RESIDUE ON BLADE OF SLICER AND FOOD CHOPPERS.
FOUND DRIED FOOD DEBRIS/RESIDUE ON BLADE OF SLICER AND FOOD CHOPPERS.
FOUND DRIED FOOD DEBRIS/RESIDUE ON BLADE OF SLICER AND FOOD CHOPPERS.
FOUND DRIED FOOD DEBRIS/RESIDUE ON BLADE OF SLICER AND FOOD CHOPPERS.
FOUND DRIED FOOD DEBRIS/RESIDUE ON BLADE OF SLICER AND FOOD CHOPPERS.
FOUND DRIED FOOD DEBRIS/RESIDUE ON BLADE OF SLICER AND FOOD CHOPPERS.
FOUND DRIED FOOD DEBRIS/RESIDUE ON BLADE OF SLICER AND FOOD CHOPPERS.
FOUND DRIED FOOD DEBRIS/RESIDUE ON BLADE OF SLICER AND FOOD CHOPPERS.
FOUND DRIED FOOD DEBRIS/RESIDUE ON BLADE OF SLICER AND FOOD CHOPPERS.
FOUND DRIED FOOD DEBRIS/RESIDUE ON BLADE OF SLICER AND FOOD CHOPPERS.
FOUND DRIED FOOD DEBRIS/RESIDUE ON BLADE OF SLICER AND FOOD CHOPPERS.
FOUND DRIED FOOD DEBRIS/RESIDUE ON BLADE OF SLICER AND FOOD CHOPPERS.
FOUND DRIED FOOD DEBRIS/RESIDUE ON BLADE OF SLICER AND FOOD CHOPPERS.
FOUND DRIED FOOD DEBRIS/RESIDUE ON BLADE OF SLICER AND FOOD CHOPPERS.
FOUND DRIED FOOD DEBRIS/RESIDUE ON BLADE OF SLICER AND FOOD CHOPPERS.
FOUND DRIED FOOD DEBRIS/RESIDUE ON BLADE OF SLICER AND FOOD CHOPPERS.
FOUND DRIED FOOD DEBRIS/RESIDUE ON BLADE OF SLICER AND FOOD CHOPPERS.
FOUND DRIED FOOD DEBRIS/RESIDUE ON BLADE OF SLICER AND FOOD CHOPPERS.
FOUND DRIED FOOD DEBRIS/RESIDUE ON BLADE OF SLICER AND FOOD CHOPPERS.
FOUND DRIED FOOD DEBRIS/RESIDUE ON BLADE OF SLICER AND FOOD CHOPPERS.
FOUND DRIED FOOD DEBRIS/RESIDUE ON BLADE OF SLICER AND FOOD CHOPPERS.
FOUND EMPTY PAPER TOWEL DISPENSER IN KITCHEN AND TOILET ROOM.
FOUND KNIVES STORED IN BETWEEN BUTCHER TABLE AND WALL.
FOUND KNIVES STORED IN BETWEEN BUTCHER TABLE AND WALL.
FOUND KNIVES STORED IN BETWEEN BUTCHER TABLE AND WALL.
FOUND KNIVES STORED IN BETWEEN BUTCHER TABLE AND WALL.
FOUND KNIVES STORED IN BETWEEN BUTCHER TABLE AND WALL.
FOUND KNIVES STORED IN BETWEEN BUTCHER TABLE AND WALL.
FOUND KNIVES STORED IN BETWEEN BUTCHER TABLE AND WALL.
FOUND KNIVES STORED IN BETWEEN BUTCHER TABLE AND WALL.
FOUND KNIVES STORED IN BETWEEN BUTCHER TABLE AND WALL.
FOUND KNIVES STORED IN BETWEEN BUTCHER TABLE AND WALL.
FOUND KNIVES STORED IN BETWEEN BUTCHER TABLE AND WALL.
FOUND KNIVES STORED IN BETWEEN BUTCHER TABLE AND WALL.
FOUND KNIVES STORED IN BETWEEN BUTCHER TABLE AND WALL.
FOUND KNIVES STORED IN BETWEEN BUTCHER TABLE AND WALL.
FOUND KNIVES STORED IN BETWEEN BUTCHER TABLE AND WALL.
FOUND KNIVES STORED IN BETWEEN BUTCHER TABLE AND WALL.
FOUND KNIVES STORED IN BETWEEN BUTCHER TABLE AND WALL.
FOUND KNIVES STORED IN BETWEEN BUTCHER TABLE AND WALL.
FOUND KNIVES STORED IN BETWEEN BUTCHER TABLE AND WALL.
FOUND KNIVES STORED IN BETWEEN BUTCHER TABLE AND WALL.
FOUND KNIVES STORED IN BETWEEN BUTCHER TABLE AND WALL.
FOUND KNIVES STORED IN BETWEEN BUTCHER TABLE AND WALL.
FOUND KNIVES STORED IN BETWEEN BUTCHER TABLE AND WALL.
FOUND KNIVES STORED IN BETWEEN BUTCHER TABLE AND WALL.
FOUND KNIVES STORED IN BETWEEN BUTCHER TABLE AND WALL.
FOUND MANY HEAVILY STORED/ WET WIPING CLOTHS ON FOOD COUNTER/ EQUIPMENT.
MEASURED TEMPERATURE OF BUNS IN HOT HOLDING *86 F) BUNS 94-95F.
NO HOT WATER IN THIS FACILITY AT TIME OF THIS INSPECTION.
PROVIDE SELF CLOSING DEVICE TO TOILET ROOM DOOR.
REPLACE ALL THE MISSING GREASE FILTERS AT MECHANICAL EXHAUST HOOD.
REPLACE THE WOOD PLATFORM OF MIXER WITH DURABLE, SMOOTH, WASHABLE, AND NON-ABSORBENT MATERIAL.
SOILED EXTERIOR SURFACES OF FOOD STORAGE.

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Takes reservations:

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Accepts credit cards:

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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

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Wheelchair accessible:

Yes No

Live music:

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Scenic view:

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Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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