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

Business Info

Restaurant: KAHOO EL CAMINO
Address: 3590 El Camino Real, Santa Clara, CA 95051
Type: Restaurant 6-25 Employees
Total inspections: 9
Last inspection: Jun 10, 2013

Score
(the higher the better)
89

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

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

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)
All liquid waste must drain to an approved fully functioning sewage disposal system. (114197)
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)
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 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)
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
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)
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)
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 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)
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)
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 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))
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)
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 liquid waste must drain to an approved fully functioning sewage disposal system. (114197)

COOKED PORK ROLL IN PREP COOLER AND LINE DRAWER MEASURED AT 47F.
FOUND GRAY WATER IN MOP BUCKET.
FOUND OLD FOOD DEBRIS/STAINS ON MEAT SLICER. FOUND MOLD LIKE SUBSTANCES INSIDE ICE MAKER.
FOUND STANDING WATER ON WALK IN COOLER FLOOR.
BOWL IS USED TO DISPENSE DRY FOODS.
HAND WASHING SINK IS CLOGGED. FOUND STANDING WATER ON WALK IN COOLER FLOOR.
BOWL IS USED TO DISPENSE DRY FOODS.
HAND WASHING SINK IS CLOGGED. FOUND STANDING WATER ON WALK IN COOLER FLOOR.
BOWL IS USED TO DISPENSE DRY FOODS.
HAND WASHING SINK IS CLOGGED. FOUND STANDING WATER ON WALK IN COOLER FLOOR.
BOWL IS USED TO DISPENSE DRY FOODS.
HAND WASHING SINK IS CLOGGED. FOUND STANDING WATER ON WALK IN COOLER FLOOR.
BOWL IS USED TO DISPENSE DRY FOODS.
HAND WASHING SINK IS CLOGGED. FOUND STANDING WATER ON WALK IN COOLER FLOOR.
BOWL IS USED TO DISPENSE DRY FOODS.
HAND WASHING SINK IS CLOGGED. FOUND STANDING WATER ON WALK IN COOLER FLOOR.
BOWL IS USED TO DISPENSE DRY FOODS.
HAND WASHING SINK IS CLOGGED. FOUND STANDING WATER ON WALK IN COOLER FLOOR.
BOWL IS USED TO DISPENSE DRY FOODS.
HAND WASHING SINK IS CLOGGED. FOUND STANDING WATER ON WALK IN COOLER FLOOR.
BOWL IS USED TO DISPENSE DRY FOODS.
HAND WASHING SINK IS CLOGGED. FOUND STANDING WATER ON WALK IN COOLER FLOOR.
BOWL IS USED TO DISPENSE DRY FOODS.
HAND WASHING SINK IS CLOGGED. FOUND STANDING WATER ON WALK IN COOLER FLOOR.
BOWL IS USED TO DISPENSE DRY FOODS.
HAND WASHING SINK IS CLOGGED. FOUND STANDING WATER ON WALK IN COOLER FLOOR.
BOWL IS USED TO DISPENSE DRY FOODS.
HAND WASHING SINK IS CLOGGED. FOUND STANDING WATER ON WALK IN COOLER FLOOR.
BOWL IS USED TO DISPENSE DRY FOODS.
HAND WASHING SINK IS CLOGGED. FOUND STANDING WATER ON WALK IN COOLER FLOOR.
BOWL IS USED TO DISPENSE DRY FOODS.
HAND WASHING SINK IS CLOGGED. FOUND STANDING WATER ON WALK IN COOLER FLOOR.
BOWL IS USED TO DISPENSE DRY FOODS.
HAND WASHING SINK IS CLOGGED. FOUND STANDING WATER ON WALK IN COOLER FLOOR.
BOWL IS USED TO DISPENSE DRY FOODS.
HAND WASHING SINK IS CLOGGED. FOUND STANDING WATER ON WALK IN COOLER FLOOR.
BOWL IS USED TO DISPENSE DRY FOODS.
HAND WASHING SINK IS CLOGGED. FOUND STANDING WATER ON WALK IN COOLER FLOOR.
BOWL IS USED TO DISPENSE DRY FOODS.
HAND WASHING SINK IS CLOGGED. FOUND STANDING WATER ON WALK IN COOLER FLOOR.
BOWL IS USED TO DISPENSE DRY FOODS.
HAND WASHING SINK IS CLOGGED. FOUND STANDING WATER ON WALK IN COOLER FLOOR.
BOWL IS USED TO DISPENSE DRY FOODS.
HAND WASHING SINK IS CLOGGED. FOUND STANDING WATER ON WALK IN COOLER FLOOR.
BOWL IS USED TO DISPENSE DRY FOODS.
HAND WASHING SINK IS CLOGGED. FOUND STANDING WATER ON WALK IN COOLER FLOOR.
BOWL IS USED TO DISPENSE DRY FOODS.
HAND WASHING SINK IS CLOGGED. FOUND STANDING WATER ON WALK IN COOLER FLOOR.
BOWL IS USED TO DISPENSE DRY FOODS.
HAND WASHING SINK IS CLOGGED. FOUND STANDING WATER ON WALK IN COOLER FLOOR.
BOWL IS USED TO DISPENSE DRY FOODS.
HAND WASHING SINK IS CLOGGED. FOUND STANDING WATER ON WALK IN COOLER FLOOR.
BOWL IS USED TO DISPENSE DRY FOODS.
HAND WASHING SINK IS CLOGGED. FOUND STANDING WATER ON WALK IN COOLER FLOOR.
BOWL IS USED TO DISPENSE DRY FOODS.
HAND WASHING SINK IS CLOGGED. FOUND STANDING WATER ON WALK IN COOLER FLOOR.
BOWL IS USED TO DISPENSE DRY FOODS.
HAND WASHING SINK IS CLOGGED. FOUND STANDING WATER ON WALK IN COOLER FLOOR.
BOWL IS USED TO DISPENSE DRY FOODS.
HAND WASHING SINK IS CLOGGED. FOUND STANDING WATER ON WALK IN COOLER FLOOR.
BOWL IS USED TO DISPENSE DRY FOODS.
HAND WASHING SINK IS CLOGGED. FOUND STANDING WATER ON WALK IN COOLER FLOOR.
BOWL IS USED TO DISPENSE DRY FOODS.
HAND WASHING SINK IS CLOGGED. FOUND STANDING WATER ON WALK IN COOLER FLOOR.
BOWL IS USED TO DISPENSE DRY FOODS.
HAND WASHING SINK IS CLOGGED.
LACK OF CHLORINE TEST STRIPS.
LACK OF HOT WATER AT BAR WARE WASHING SINK.
LACK OF WARM WATER AT COOK LINE HAND WASHING SINK. LACK OF HOT WATER AT BAR WARE WASHING SINK.
LACK OF WARM WATER AT COOK LINE HAND WASHING SINK. LACK OF HOT WATER AT BAR WARE WASHING SINK.
LACK OF WARM WATER AT COOK LINE HAND WASHING SINK. LACK OF HOT WATER AT BAR WARE WASHING SINK.
LACK OF WARM WATER AT COOK LINE HAND WASHING SINK. LACK OF HOT WATER AT BAR WARE WASHING SINK.
LACK OF WARM WATER AT COOK LINE HAND WASHING SINK. LACK OF HOT WATER AT BAR WARE WASHING SINK.
LACK OF WARM WATER AT COOK LINE HAND WASHING SINK. LACK OF HOT WATER AT BAR WARE WASHING SINK.
LACK OF WARM WATER AT COOK LINE HAND WASHING SINK. LACK OF HOT WATER AT BAR WARE WASHING SINK.
LACK OF WARM WATER AT COOK LINE HAND WASHING SINK. LACK OF HOT WATER AT BAR WARE WASHING SINK.
LACK OF WARM WATER AT COOK LINE HAND WASHING SINK. LACK OF HOT WATER AT BAR WARE WASHING SINK.
LACK OF WARM WATER AT COOK LINE HAND WASHING SINK. LACK OF HOT WATER AT BAR WARE WASHING SINK.
LACK OF WARM WATER AT COOK LINE HAND WASHING SINK. LACK OF HOT WATER AT BAR WARE WASHING SINK.
LACK OF WARM WATER AT COOK LINE HAND WASHING SINK. LACK OF HOT WATER AT BAR WARE WASHING SINK.
LACK OF WARM WATER AT COOK LINE HAND WASHING SINK. LACK OF HOT WATER AT BAR WARE WASHING SINK.
LACK OF WARM WATER AT COOK LINE HAND WASHING SINK. LACK OF HOT WATER AT BAR WARE WASHING SINK.
LACK OF WARM WATER AT COOK LINE HAND WASHING SINK. LACK OF HOT WATER AT BAR WARE WASHING SINK.
LACK OF WARM WATER AT COOK LINE HAND WASHING SINK. LACK OF HOT WATER AT BAR WARE WASHING SINK.
LACK OF WARM WATER AT COOK LINE HAND WASHING SINK. LACK OF HOT WATER AT BAR WARE WASHING SINK.
LACK OF WARM WATER AT COOK LINE HAND WASHING SINK. LACK OF HOT WATER AT BAR WARE WASHING SINK.
LACK OF WARM WATER AT COOK LINE HAND WASHING SINK. LACK OF HOT WATER AT BAR WARE WASHING SINK.
LACK OF WARM WATER AT COOK LINE HAND WASHING SINK. LACK OF HOT WATER AT BAR WARE WASHING SINK.
LACK OF WARM WATER AT COOK LINE HAND WASHING SINK. LACK OF HOT WATER AT BAR WARE WASHING SINK.
LACK OF WARM WATER AT COOK LINE HAND WASHING SINK. LACK OF HOT WATER AT BAR WARE WASHING SINK.
LACK OF WARM WATER AT COOK LINE HAND WASHING SINK. LACK OF HOT WATER AT BAR WARE WASHING SINK.
LACK OF WARM WATER AT COOK LINE HAND WASHING SINK. LACK OF HOT WATER AT BAR WARE WASHING SINK.
LACK OF WARM WATER AT COOK LINE HAND WASHING SINK. LACK OF HOT WATER AT BAR WARE WASHING SINK.
LACK OF WARM WATER AT COOK LINE HAND WASHING SINK. LACK OF HOT WATER AT BAR WARE WASHING SINK.
LACK OF WARM WATER AT COOK LINE HAND WASHING SINK. LACK OF HOT WATER AT BAR WARE WASHING SINK.
LACK OF WARM WATER AT COOK LINE HAND WASHING SINK. LACK OF HOT WATER AT BAR WARE WASHING SINK.
LACK OF WARM WATER AT COOK LINE HAND WASHING SINK. LACK OF HOT WATER AT BAR WARE WASHING SINK.
LACK OF WARM WATER AT COOK LINE HAND WASHING SINK.
LACK OF THERMOMETER IN PREP COOLER.
OBSERVED ALL BACK DOORS OPEN.
OBSERVED OPEN BAG OF FLOUR AND STARCH IN STORAGE ROOM.
POST HEALTH PERMIT AND SB180 IN PUBLIC VIEW.

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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

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