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

Business Info

Restaurant: KIM TAR RESTAURANT
Address: 1698 Hostetter Road J, San Jose, CA 95131
Type: Restaurant 6-25 Employees
Total inspections: 6
Last inspection: Mar 19, 2013

Score
(the higher the better)
93

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Violation descriptions and comments

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 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 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 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 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 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.
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 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))
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))
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 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))
Shell stock shall have complete certification tags and shall be properly stored and displayed. (114039 - 114039.5)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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))

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))
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)
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)
No sleeping accommodations shall be in any room where food is prepared, stored or sold. (114285, 114286)
Shell stock shall have complete certification tags and shall be properly stored and displayed. (114039 - 114039.5)
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)
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))

No employees shall eat, drink, or smoke in any work area. (113977)
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
Shell stock shall have complete certification tags and shall be properly stored and displayed. (114039 - 114039.5)
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)
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)
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
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)
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)

BLACK DUST PARTICLES NOTED ON CEILING.
BOWL WAS USED IN THE BULK FLOUR CONTAINER.
CLEAN THE DUSTY FAN THAT USE FOR DRYING CHICKEN AND DUCKS.
OBSERVED SOILED, UN-USED CUTTING BOARDS AT THE DISHWASHING ROOM, OTHER ITEMS INCLUDING EMPTY BEVERAGE CONTAINERS AND RUBBISH.
PROVIDE LABEL (COMMON NAME OF THE FOOD) ON THE BULK FOOD CONTAINER.
PACKAGED MEATS WERE STORED DIRECTLY ON FLOOR AT WALK-IN FREEZER. PROVIDE LABEL (COMMON NAME OF THE FOOD) ON THE BULK FOOD CONTAINER.
PACKAGED MEATS WERE STORED DIRECTLY ON FLOOR AT WALK-IN FREEZER. PROVIDE LABEL (COMMON NAME OF THE FOOD) ON THE BULK FOOD CONTAINER.
PACKAGED MEATS WERE STORED DIRECTLY ON FLOOR AT WALK-IN FREEZER. PROVIDE LABEL (COMMON NAME OF THE FOOD) ON THE BULK FOOD CONTAINER.
PACKAGED MEATS WERE STORED DIRECTLY ON FLOOR AT WALK-IN FREEZER. PROVIDE LABEL (COMMON NAME OF THE FOOD) ON THE BULK FOOD CONTAINER.
PACKAGED MEATS WERE STORED DIRECTLY ON FLOOR AT WALK-IN FREEZER. PROVIDE LABEL (COMMON NAME OF THE FOOD) ON THE BULK FOOD CONTAINER.
PACKAGED MEATS WERE STORED DIRECTLY ON FLOOR AT WALK-IN FREEZER. PROVIDE LABEL (COMMON NAME OF THE FOOD) ON THE BULK FOOD CONTAINER.
PACKAGED MEATS WERE STORED DIRECTLY ON FLOOR AT WALK-IN FREEZER. PROVIDE LABEL (COMMON NAME OF THE FOOD) ON THE BULK FOOD CONTAINER.
PACKAGED MEATS WERE STORED DIRECTLY ON FLOOR AT WALK-IN FREEZER. PROVIDE LABEL (COMMON NAME OF THE FOOD) ON THE BULK FOOD CONTAINER.
PACKAGED MEATS WERE STORED DIRECTLY ON FLOOR AT WALK-IN FREEZER. PROVIDE LABEL (COMMON NAME OF THE FOOD) ON THE BULK FOOD CONTAINER.
PACKAGED MEATS WERE STORED DIRECTLY ON FLOOR AT WALK-IN FREEZER. PROVIDE LABEL (COMMON NAME OF THE FOOD) ON THE BULK FOOD CONTAINER.
PACKAGED MEATS WERE STORED DIRECTLY ON FLOOR AT WALK-IN FREEZER. PROVIDE LABEL (COMMON NAME OF THE FOOD) ON THE BULK FOOD CONTAINER.
PACKAGED MEATS WERE STORED DIRECTLY ON FLOOR AT WALK-IN FREEZER. PROVIDE LABEL (COMMON NAME OF THE FOOD) ON THE BULK FOOD CONTAINER.
PACKAGED MEATS WERE STORED DIRECTLY ON FLOOR AT WALK-IN FREEZER. PROVIDE LABEL (COMMON NAME OF THE FOOD) ON THE BULK FOOD CONTAINER.
PACKAGED MEATS WERE STORED DIRECTLY ON FLOOR AT WALK-IN FREEZER. PROVIDE LABEL (COMMON NAME OF THE FOOD) ON THE BULK FOOD CONTAINER.
PACKAGED MEATS WERE STORED DIRECTLY ON FLOOR AT WALK-IN FREEZER. PROVIDE LABEL (COMMON NAME OF THE FOOD) ON THE BULK FOOD CONTAINER.
PACKAGED MEATS WERE STORED DIRECTLY ON FLOOR AT WALK-IN FREEZER. PROVIDE LABEL (COMMON NAME OF THE FOOD) ON THE BULK FOOD CONTAINER.
PACKAGED MEATS WERE STORED DIRECTLY ON FLOOR AT WALK-IN FREEZER. PROVIDE LABEL (COMMON NAME OF THE FOOD) ON THE BULK FOOD CONTAINER.
PACKAGED MEATS WERE STORED DIRECTLY ON FLOOR AT WALK-IN FREEZER. PROVIDE LABEL (COMMON NAME OF THE FOOD) ON THE BULK FOOD CONTAINER.
PACKAGED MEATS WERE STORED DIRECTLY ON FLOOR AT WALK-IN FREEZER. PROVIDE LABEL (COMMON NAME OF THE FOOD) ON THE BULK FOOD CONTAINER.
PACKAGED MEATS WERE STORED DIRECTLY ON FLOOR AT WALK-IN FREEZER. PROVIDE LABEL (COMMON NAME OF THE FOOD) ON THE BULK FOOD CONTAINER.
PACKAGED MEATS WERE STORED DIRECTLY ON FLOOR AT WALK-IN FREEZER. PROVIDE LABEL (COMMON NAME OF THE FOOD) ON THE BULK FOOD CONTAINER.
PACKAGED MEATS WERE STORED DIRECTLY ON FLOOR AT WALK-IN FREEZER. PROVIDE LABEL (COMMON NAME OF THE FOOD) ON THE BULK FOOD CONTAINER.
PACKAGED MEATS WERE STORED DIRECTLY ON FLOOR AT WALK-IN FREEZER. PROVIDE LABEL (COMMON NAME OF THE FOOD) ON THE BULK FOOD CONTAINER.
PACKAGED MEATS WERE STORED DIRECTLY ON FLOOR AT WALK-IN FREEZER. PROVIDE LABEL (COMMON NAME OF THE FOOD) ON THE BULK FOOD CONTAINER.
PACKAGED MEATS WERE STORED DIRECTLY ON FLOOR AT WALK-IN FREEZER. PROVIDE LABEL (COMMON NAME OF THE FOOD) ON THE BULK FOOD CONTAINER.
PACKAGED MEATS WERE STORED DIRECTLY ON FLOOR AT WALK-IN FREEZER. PROVIDE LABEL (COMMON NAME OF THE FOOD) ON THE BULK FOOD CONTAINER.
PACKAGED MEATS WERE STORED DIRECTLY ON FLOOR AT WALK-IN FREEZER. PROVIDE LABEL (COMMON NAME OF THE FOOD) ON THE BULK FOOD CONTAINER.
PACKAGED MEATS WERE STORED DIRECTLY ON FLOOR AT WALK-IN FREEZER. PROVIDE LABEL (COMMON NAME OF THE FOOD) ON THE BULK FOOD CONTAINER.
PACKAGED MEATS WERE STORED DIRECTLY ON FLOOR AT WALK-IN FREEZER.
SWEET BBQ PORK MEASURED AT 128F, PORK INTESTINE AT 130F AND PORK STOMACH AT 128F AT THE STEAM TABLE.
TPHC PROCEDURES (REVIEWED THE TIME LOGS).

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