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

Business Info

Restaurant: LAS PALAPAS
Address: 1442 S White Road, San Jose, CA 95127
Type: Restaurant 0-5 Employees
Total inspections: 7
Last inspection: Jan 29, 2013

Score
(the higher the better)
87

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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))
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)
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)
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))

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)
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)
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))
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)
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)
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)

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)
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))
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)

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))
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))
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)
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
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)
Comminuted meat, raw eggs, or any food containing comminuted meat or raw eggs, shall be heated to 155�°F for 15 sec. Single pieces of meat, and eggs for immediate service, shall be heated to 145�°F for 15 sec. Poultry, comminuted poultry, stuffed fish / meat / poultry shall be heated to 165�°F. Other temperature requirements may apply. (114004, 114008, 114010)

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

BAKED POTATOES MEASURED TO BE 83F WITH COOKED RICE AT 86F, STORED AT ROOM TEMPERATURE AT THE SAME TIME COOLING FOR ~ 2 HOURS.
REACH IN REFRIGERATOR MEASURED TO BE ~ 47F IR. BAKED POTATOES MEASURED TO BE 83F WITH COOKED RICE AT 86F, STORED AT ROOM TEMPERATURE AT THE SAME TIME COOLING FOR ~ 2 HOURS.
REACH IN REFRIGERATOR MEASURED TO BE ~ 47F IR. BAKED POTATOES MEASURED TO BE 83F WITH COOKED RICE AT 86F, STORED AT ROOM TEMPERATURE AT THE SAME TIME COOLING FOR ~ 2 HOURS.
REACH IN REFRIGERATOR MEASURED TO BE ~ 47F IR. BAKED POTATOES MEASURED TO BE 83F WITH COOKED RICE AT 86F, STORED AT ROOM TEMPERATURE AT THE SAME TIME COOLING FOR ~ 2 HOURS.
REACH IN REFRIGERATOR MEASURED TO BE ~ 47F IR. BAKED POTATOES MEASURED TO BE 83F WITH COOKED RICE AT 86F, STORED AT ROOM TEMPERATURE AT THE SAME TIME COOLING FOR ~ 2 HOURS.
REACH IN REFRIGERATOR MEASURED TO BE ~ 47F IR. BAKED POTATOES MEASURED TO BE 83F WITH COOKED RICE AT 86F, STORED AT ROOM TEMPERATURE AT THE SAME TIME COOLING FOR ~ 2 HOURS.
REACH IN REFRIGERATOR MEASURED TO BE ~ 47F IR. BAKED POTATOES MEASURED TO BE 83F WITH COOKED RICE AT 86F, STORED AT ROOM TEMPERATURE AT THE SAME TIME COOLING FOR ~ 2 HOURS.
REACH IN REFRIGERATOR MEASURED TO BE ~ 47F IR. BAKED POTATOES MEASURED TO BE 83F WITH COOKED RICE AT 86F, STORED AT ROOM TEMPERATURE AT THE SAME TIME COOLING FOR ~ 2 HOURS.
REACH IN REFRIGERATOR MEASURED TO BE ~ 47F IR. BAKED POTATOES MEASURED TO BE 83F WITH COOKED RICE AT 86F, STORED AT ROOM TEMPERATURE AT THE SAME TIME COOLING FOR ~ 2 HOURS.
REACH IN REFRIGERATOR MEASURED TO BE ~ 47F IR. BAKED POTATOES MEASURED TO BE 83F WITH COOKED RICE AT 86F, STORED AT ROOM TEMPERATURE AT THE SAME TIME COOLING FOR ~ 2 HOURS.
REACH IN REFRIGERATOR MEASURED TO BE ~ 47F IR. BAKED POTATOES MEASURED TO BE 83F WITH COOKED RICE AT 86F, STORED AT ROOM TEMPERATURE AT THE SAME TIME COOLING FOR ~ 2 HOURS.
REACH IN REFRIGERATOR MEASURED TO BE ~ 47F IR.
LIGHTS OBSERVED TO BE UNPROTECTED ON CEILING.
NEW ICE MACHINE INSTALLED NEXT TO BAR, DRAINED WITH FLEX HOSE.
NO SOAP AVAILABLE IN DISPENSER AT HAND WASHING SINK IN FOOD PREP AREA WITH NO SANITARY DISPENSER AVAILABLE FOR PAPER TOWELS AT BAR AREA.
ONLY SPRAY NOZZLE AVAILABLE AT 3-COMP SINK.
PERSONAL BAG AND HAT STORED HANGING ON DRY FOOD SACK.
RAW CHICKEN OBSERVED THAWING AT ROOM TEMPERATURE TO BE USED TOMORROW.
RAW CHICKEN STORED ABOVE PRODUCE IN REACH IN.
NO SNEEZE GUARDS AVAILABLE FOR SELF SERVICE CHIPS. RAW CHICKEN STORED ABOVE PRODUCE IN REACH IN.
NO SNEEZE GUARDS AVAILABLE FOR SELF SERVICE CHIPS. RAW CHICKEN STORED ABOVE PRODUCE IN REACH IN.
NO SNEEZE GUARDS AVAILABLE FOR SELF SERVICE CHIPS. RAW CHICKEN STORED ABOVE PRODUCE IN REACH IN.
NO SNEEZE GUARDS AVAILABLE FOR SELF SERVICE CHIPS. RAW CHICKEN STORED ABOVE PRODUCE IN REACH IN.
NO SNEEZE GUARDS AVAILABLE FOR SELF SERVICE CHIPS. RAW CHICKEN STORED ABOVE PRODUCE IN REACH IN.
NO SNEEZE GUARDS AVAILABLE FOR SELF SERVICE CHIPS. RAW CHICKEN STORED ABOVE PRODUCE IN REACH IN.
NO SNEEZE GUARDS AVAILABLE FOR SELF SERVICE CHIPS. RAW CHICKEN STORED ABOVE PRODUCE IN REACH IN.
NO SNEEZE GUARDS AVAILABLE FOR SELF SERVICE CHIPS. RAW CHICKEN STORED ABOVE PRODUCE IN REACH IN.
NO SNEEZE GUARDS AVAILABLE FOR SELF SERVICE CHIPS. RAW CHICKEN STORED ABOVE PRODUCE IN REACH IN.
NO SNEEZE GUARDS AVAILABLE FOR SELF SERVICE CHIPS. RAW CHICKEN STORED ABOVE PRODUCE IN REACH IN.
NO SNEEZE GUARDS AVAILABLE FOR SELF SERVICE CHIPS.
REACH IN REFRIGERATOR MEASURED TO BE ~ 47F IR.
FRONT REACH IN REFRIGERATOR OBSERVED TO HAVE BROKEN WINDOW.
FOOD PREP SINK INSTALLED FREE-STANDING IN BACK PREP AREA. REACH IN REFRIGERATOR MEASURED TO BE ~ 47F IR.
FRONT REACH IN REFRIGERATOR OBSERVED TO HAVE BROKEN WINDOW.
FOOD PREP SINK INSTALLED FREE-STANDING IN BACK PREP AREA. REACH IN REFRIGERATOR MEASURED TO BE ~ 47F IR.
FRONT REACH IN REFRIGERATOR OBSERVED TO HAVE BROKEN WINDOW.
FOOD PREP SINK INSTALLED FREE-STANDING IN BACK PREP AREA. REACH IN REFRIGERATOR MEASURED TO BE ~ 47F IR.
FRONT REACH IN REFRIGERATOR OBSERVED TO HAVE BROKEN WINDOW.
FOOD PREP SINK INSTALLED FREE-STANDING IN BACK PREP AREA. REACH IN REFRIGERATOR MEASURED TO BE ~ 47F IR.
FRONT REACH IN REFRIGERATOR OBSERVED TO HAVE BROKEN WINDOW.
FOOD PREP SINK INSTALLED FREE-STANDING IN BACK PREP AREA. REACH IN REFRIGERATOR MEASURED TO BE ~ 47F IR.
FRONT REACH IN REFRIGERATOR OBSERVED TO HAVE BROKEN WINDOW.
FOOD PREP SINK INSTALLED FREE-STANDING IN BACK PREP AREA. REACH IN REFRIGERATOR MEASURED TO BE ~ 47F IR.
FRONT REACH IN REFRIGERATOR OBSERVED TO HAVE BROKEN WINDOW.
FOOD PREP SINK INSTALLED FREE-STANDING IN BACK PREP AREA. REACH IN REFRIGERATOR MEASURED TO BE ~ 47F IR.
FRONT REACH IN REFRIGERATOR OBSERVED TO HAVE BROKEN WINDOW.
FOOD PREP SINK INSTALLED FREE-STANDING IN BACK PREP AREA. REACH IN REFRIGERATOR MEASURED TO BE ~ 47F IR.
FRONT REACH IN REFRIGERATOR OBSERVED TO HAVE BROKEN WINDOW.
FOOD PREP SINK INSTALLED FREE-STANDING IN BACK PREP AREA. REACH IN REFRIGERATOR MEASURED TO BE ~ 47F IR.
FRONT REACH IN REFRIGERATOR OBSERVED TO HAVE BROKEN WINDOW.
FOOD PREP SINK INSTALLED FREE-STANDING IN BACK PREP AREA. REACH IN REFRIGERATOR MEASURED TO BE ~ 47F IR.
FRONT REACH IN REFRIGERATOR OBSERVED TO HAVE BROKEN WINDOW.
FOOD PREP SINK INSTALLED FREE-STANDING IN BACK PREP AREA.

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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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