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Business Info

Restaurant: LE BOULANGER #16
Address: 1875 S Bascom Avenue 440, Campbell, CA 95008
Type: Restaurant 6-25 Employees
Total inspections: 13
Last inspection: Sep 20, 2013

Score
(the higher the better)
99

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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))
Any potentially hazardous foods cooked, cooled and subsequently reheated for hot holding or serving shall be brought to a temperature of 165�°F. (114014, 114016)
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)).
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))

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 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)
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))

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

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 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))
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 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 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)

When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
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 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)
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 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)
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)
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)
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
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 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.
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
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 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)).
A copy of the most recent routine inspection report conducted to assess compliance with this part shall be maintained at the food facility and made available upon request. (113725.1)

COPY OF THE LAST INSPECTION REPORT IS NOT AVAILABLE AT TIME OF INSPECTION.
DISH WASHING/ BACK AREA IS MESSY.
DISHWASHER IS BEING USED WITHOUT SANITIZING, NO CHLORINE WAS DETECTED AFTER CYCLE.
FOOD SAFETY CERTIFICATION IS NOT AVAILABLE.
MILKS MEASURED GREATER THAN 41F, MEASURED BETWEEN 43F-53F. TIME IS USED AS THE PUBLIC HEALTH CONTROL HOWEVER, WRITTEN PROCEDURES FOR USING TIME AS THE CONTROL IS STILL NOT AVAILABLE.
OBSERVED NUMEROUS SMALL FLIES THROUGHOUT THE FACILITY.
PAPER TOWEL DISPENSER IS EMPTY AT HAND SINK NEAR DISHWASHER.
OBSERVED COFFEE EQUIPMENT DRYING AROUND FRONT HAND SINK. PAPER TOWEL DISPENSER IS EMPTY AT HAND SINK NEAR DISHWASHER.
OBSERVED COFFEE EQUIPMENT DRYING AROUND FRONT HAND SINK. PAPER TOWEL DISPENSER IS EMPTY AT HAND SINK NEAR DISHWASHER.
OBSERVED COFFEE EQUIPMENT DRYING AROUND FRONT HAND SINK. PAPER TOWEL DISPENSER IS EMPTY AT HAND SINK NEAR DISHWASHER.
OBSERVED COFFEE EQUIPMENT DRYING AROUND FRONT HAND SINK. PAPER TOWEL DISPENSER IS EMPTY AT HAND SINK NEAR DISHWASHER.
OBSERVED COFFEE EQUIPMENT DRYING AROUND FRONT HAND SINK. PAPER TOWEL DISPENSER IS EMPTY AT HAND SINK NEAR DISHWASHER.
OBSERVED COFFEE EQUIPMENT DRYING AROUND FRONT HAND SINK. PAPER TOWEL DISPENSER IS EMPTY AT HAND SINK NEAR DISHWASHER.
OBSERVED COFFEE EQUIPMENT DRYING AROUND FRONT HAND SINK. PAPER TOWEL DISPENSER IS EMPTY AT HAND SINK NEAR DISHWASHER.
OBSERVED COFFEE EQUIPMENT DRYING AROUND FRONT HAND SINK. PAPER TOWEL DISPENSER IS EMPTY AT HAND SINK NEAR DISHWASHER.
OBSERVED COFFEE EQUIPMENT DRYING AROUND FRONT HAND SINK. PAPER TOWEL DISPENSER IS EMPTY AT HAND SINK NEAR DISHWASHER.
OBSERVED COFFEE EQUIPMENT DRYING AROUND FRONT HAND SINK. PAPER TOWEL DISPENSER IS EMPTY AT HAND SINK NEAR DISHWASHER.
OBSERVED COFFEE EQUIPMENT DRYING AROUND FRONT HAND SINK. PAPER TOWEL DISPENSER IS EMPTY AT HAND SINK NEAR DISHWASHER.
OBSERVED COFFEE EQUIPMENT DRYING AROUND FRONT HAND SINK. PAPER TOWEL DISPENSER IS EMPTY AT HAND SINK NEAR DISHWASHER.
OBSERVED COFFEE EQUIPMENT DRYING AROUND FRONT HAND SINK. PAPER TOWEL DISPENSER IS EMPTY AT HAND SINK NEAR DISHWASHER.
OBSERVED COFFEE EQUIPMENT DRYING AROUND FRONT HAND SINK. PAPER TOWEL DISPENSER IS EMPTY AT HAND SINK NEAR DISHWASHER.
OBSERVED COFFEE EQUIPMENT DRYING AROUND FRONT HAND SINK. PAPER TOWEL DISPENSER IS EMPTY AT HAND SINK NEAR DISHWASHER.
OBSERVED COFFEE EQUIPMENT DRYING AROUND FRONT HAND SINK. PAPER TOWEL DISPENSER IS EMPTY AT HAND SINK NEAR DISHWASHER.
OBSERVED COFFEE EQUIPMENT DRYING AROUND FRONT HAND SINK. PAPER TOWEL DISPENSER IS EMPTY AT HAND SINK NEAR DISHWASHER.
OBSERVED COFFEE EQUIPMENT DRYING AROUND FRONT HAND SINK. PAPER TOWEL DISPENSER IS EMPTY AT HAND SINK NEAR DISHWASHER.
OBSERVED COFFEE EQUIPMENT DRYING AROUND FRONT HAND SINK. PAPER TOWEL DISPENSER IS EMPTY AT HAND SINK NEAR DISHWASHER.
OBSERVED COFFEE EQUIPMENT DRYING AROUND FRONT HAND SINK. PAPER TOWEL DISPENSER IS EMPTY AT HAND SINK NEAR DISHWASHER.
OBSERVED COFFEE EQUIPMENT DRYING AROUND FRONT HAND SINK. PAPER TOWEL DISPENSER IS EMPTY AT HAND SINK NEAR DISHWASHER.
OBSERVED COFFEE EQUIPMENT DRYING AROUND FRONT HAND SINK. PAPER TOWEL DISPENSER IS EMPTY AT HAND SINK NEAR DISHWASHER.
OBSERVED COFFEE EQUIPMENT DRYING AROUND FRONT HAND SINK. PAPER TOWEL DISPENSER IS EMPTY AT HAND SINK NEAR DISHWASHER.
OBSERVED COFFEE EQUIPMENT DRYING AROUND FRONT HAND SINK. PAPER TOWEL DISPENSER IS EMPTY AT HAND SINK NEAR DISHWASHER.
OBSERVED COFFEE EQUIPMENT DRYING AROUND FRONT HAND SINK. PAPER TOWEL DISPENSER IS EMPTY AT HAND SINK NEAR DISHWASHER.
OBSERVED COFFEE EQUIPMENT DRYING AROUND FRONT HAND SINK. PAPER TOWEL DISPENSER IS EMPTY AT HAND SINK NEAR DISHWASHER.
OBSERVED COFFEE EQUIPMENT DRYING AROUND FRONT HAND SINK. PAPER TOWEL DISPENSER IS EMPTY AT HAND SINK NEAR DISHWASHER.
OBSERVED COFFEE EQUIPMENT DRYING AROUND FRONT HAND SINK. PAPER TOWEL DISPENSER IS EMPTY AT HAND SINK NEAR DISHWASHER.
OBSERVED COFFEE EQUIPMENT DRYING AROUND FRONT HAND SINK. PAPER TOWEL DISPENSER IS EMPTY AT HAND SINK NEAR DISHWASHER.
OBSERVED COFFEE EQUIPMENT DRYING AROUND FRONT HAND SINK. PAPER TOWEL DISPENSER IS EMPTY AT HAND SINK NEAR DISHWASHER.
OBSERVED COFFEE EQUIPMENT DRYING AROUND FRONT HAND SINK. PAPER TOWEL DISPENSER IS EMPTY AT HAND SINK NEAR DISHWASHER.
OBSERVED COFFEE EQUIPMENT DRYING AROUND FRONT HAND SINK. PAPER TOWEL DISPENSER IS EMPTY AT HAND SINK NEAR DISHWASHER.
OBSERVED COFFEE EQUIPMENT DRYING AROUND FRONT HAND SINK. PAPER TOWEL DISPENSER IS EMPTY AT HAND SINK NEAR DISHWASHER.
OBSERVED COFFEE EQUIPMENT DRYING AROUND FRONT HAND SINK. PAPER TOWEL DISPENSER IS EMPTY AT HAND SINK NEAR DISHWASHER.
OBSERVED COFFEE EQUIPMENT DRYING AROUND FRONT HAND SINK. PAPER TOWEL DISPENSER IS EMPTY AT HAND SINK NEAR DISHWASHER.
OBSERVED COFFEE EQUIPMENT DRYING AROUND FRONT HAND SINK. PAPER TOWEL DISPENSER IS EMPTY AT HAND SINK NEAR DISHWASHER.
OBSERVED COFFEE EQUIPMENT DRYING AROUND FRONT HAND SINK. PAPER TOWEL DISPENSER IS EMPTY AT HAND SINK NEAR DISHWASHER.
OBSERVED COFFEE EQUIPMENT DRYING AROUND FRONT HAND SINK. PAPER TOWEL DISPENSER IS EMPTY AT HAND SINK NEAR DISHWASHER.
OBSERVED COFFEE EQUIPMENT DRYING AROUND FRONT HAND SINK. PAPER TOWEL DISPENSER IS EMPTY AT HAND SINK NEAR DISHWASHER.
OBSERVED COFFEE EQUIPMENT DRYING AROUND FRONT HAND SINK. PAPER TOWEL DISPENSER IS EMPTY AT HAND SINK NEAR DISHWASHER.
OBSERVED COFFEE EQUIPMENT DRYING AROUND FRONT HAND SINK. PAPER TOWEL DISPENSER IS EMPTY AT HAND SINK NEAR DISHWASHER.
OBSERVED COFFEE EQUIPMENT DRYING AROUND FRONT HAND SINK. PAPER TOWEL DISPENSER IS EMPTY AT HAND SINK NEAR DISHWASHER.
OBSERVED COFFEE EQUIPMENT DRYING AROUND FRONT HAND SINK. PAPER TOWEL DISPENSER IS EMPTY AT HAND SINK NEAR DISHWASHER.
OBSERVED COFFEE EQUIPMENT DRYING AROUND FRONT HAND SINK. PAPER TOWEL DISPENSER IS EMPTY AT HAND SINK NEAR DISHWASHER.
OBSERVED COFFEE EQUIPMENT DRYING AROUND FRONT HAND SINK. PAPER TOWEL DISPENSER IS EMPTY AT HAND SINK NEAR DISHWASHER.
OBSERVED COFFEE EQUIPMENT DRYING AROUND FRONT HAND SINK. PAPER TOWEL DISPENSER IS EMPTY AT HAND SINK NEAR DISHWASHER.
OBSERVED COFFEE EQUIPMENT DRYING AROUND FRONT HAND SINK. PAPER TOWEL DISPENSER IS EMPTY AT HAND SINK NEAR DISHWASHER.
OBSERVED COFFEE EQUIPMENT DRYING AROUND FRONT HAND SINK. PAPER TOWEL DISPENSER IS EMPTY AT HAND SINK NEAR DISHWASHER.
OBSERVED COFFEE EQUIPMENT DRYING AROUND FRONT HAND SINK. PAPER TOWEL DISPENSER IS EMPTY AT HAND SINK NEAR DISHWASHER.
OBSERVED COFFEE EQUIPMENT DRYING AROUND FRONT HAND SINK.
PERMIT AND DEH PLACARD NOT POSTED AVAILABLE IN PUBLIC VIEW.
QUATERNARY AMMONIUM TEST STRIPS ARE NOT AVAILABLE.
SEVERAL POTENTIALLY HAZARDOUS FOODS AT THE TOP SECTION OF THE PREP UNITS ARE OVER LOADED AND MEASURED GREATER THAN 50F.
SUFFICIENT SPACE IS STILL NOT AVAILABLE FOR THE PROPER AIR DRYING OF EQUIPMENT.

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

POTENTIALLY HAZARDOUS FOODS AT PREP UNIT MEASURED BETWEEN 42-45F.

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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:

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Good for kids:

Yes No

Delivery:

Yes No

Take-out:

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Waiter service:

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Outdoor seating:

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Wi-Fi:

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Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

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Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

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Yes No

Live music:

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Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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