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

Business Info

Restaurant: LOON WAH RESTAURANT
Address: 1146 S De Anza Bl, San Jose, CA 95129
Type: Restaurant 6-25 Employees
Total inspections: 5
Last inspection: Sep 13, 2013

Score
(the higher the better)
91

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Violation descriptions and comments

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)
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))

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 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 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)
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)
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 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 nonfood contact surfaces of utensils and equipment shall be clean. (114115 (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))
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))
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)
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)
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))

OBSERVED FROZEN ITEMS (PORK, SHRIMP) THAWING AT ROOM TEMPERATURE ON CART.
OBSERVED GAS POWERED RICE COOKER, WITHOUT HOOD IN KITCHEN.
OBSERVED OPEN BULKS NEXT TO MIXER.
OBSERVED BULKS AT DIM SUM STATION COVERED. OBSERVED OPEN BULKS NEXT TO MIXER.
OBSERVED BULKS AT DIM SUM STATION COVERED. OBSERVED OPEN BULKS NEXT TO MIXER.
OBSERVED BULKS AT DIM SUM STATION COVERED. OBSERVED OPEN BULKS NEXT TO MIXER.
OBSERVED BULKS AT DIM SUM STATION COVERED. OBSERVED OPEN BULKS NEXT TO MIXER.
OBSERVED BULKS AT DIM SUM STATION COVERED. OBSERVED OPEN BULKS NEXT TO MIXER.
OBSERVED BULKS AT DIM SUM STATION COVERED. OBSERVED OPEN BULKS NEXT TO MIXER.
OBSERVED BULKS AT DIM SUM STATION COVERED. OBSERVED OPEN BULKS NEXT TO MIXER.
OBSERVED BULKS AT DIM SUM STATION COVERED. OBSERVED OPEN BULKS NEXT TO MIXER.
OBSERVED BULKS AT DIM SUM STATION COVERED. OBSERVED OPEN BULKS NEXT TO MIXER.
OBSERVED BULKS AT DIM SUM STATION COVERED. OBSERVED OPEN BULKS NEXT TO MIXER.
OBSERVED BULKS AT DIM SUM STATION COVERED. OBSERVED OPEN BULKS NEXT TO MIXER.
OBSERVED BULKS AT DIM SUM STATION COVERED. OBSERVED OPEN BULKS NEXT TO MIXER.
OBSERVED BULKS AT DIM SUM STATION COVERED. OBSERVED OPEN BULKS NEXT TO MIXER.
OBSERVED BULKS AT DIM SUM STATION COVERED. OBSERVED OPEN BULKS NEXT TO MIXER.
OBSERVED BULKS AT DIM SUM STATION COVERED. OBSERVED OPEN BULKS NEXT TO MIXER.
OBSERVED BULKS AT DIM SUM STATION COVERED. OBSERVED OPEN BULKS NEXT TO MIXER.
OBSERVED BULKS AT DIM SUM STATION COVERED. OBSERVED OPEN BULKS NEXT TO MIXER.
OBSERVED BULKS AT DIM SUM STATION COVERED.
OBSERVED RESIDENTIAL STYLE FLY BAIT TRAP IN DRY STORAGE.
OBSERVED SHELL EGG ON COOK LINE SHELF AT 78F AND FRY RICE AT HOT HOLD AT 122F.
OBSERVED SOFT WOODEN CUTTING BLOCK IN USE.
OBSERVED NOODLE MAKING MACHINE WITHOUT NSF OR OTHER EQUIPMENT CERTIFICATION. OBSERVED SOFT WOODEN CUTTING BLOCK IN USE.
OBSERVED NOODLE MAKING MACHINE WITHOUT NSF OR OTHER EQUIPMENT CERTIFICATION. OBSERVED SOFT WOODEN CUTTING BLOCK IN USE.
OBSERVED NOODLE MAKING MACHINE WITHOUT NSF OR OTHER EQUIPMENT CERTIFICATION. OBSERVED SOFT WOODEN CUTTING BLOCK IN USE.
OBSERVED NOODLE MAKING MACHINE WITHOUT NSF OR OTHER EQUIPMENT CERTIFICATION. OBSERVED SOFT WOODEN CUTTING BLOCK IN USE.
OBSERVED NOODLE MAKING MACHINE WITHOUT NSF OR OTHER EQUIPMENT CERTIFICATION. OBSERVED SOFT WOODEN CUTTING BLOCK IN USE.
OBSERVED NOODLE MAKING MACHINE WITHOUT NSF OR OTHER EQUIPMENT CERTIFICATION. OBSERVED SOFT WOODEN CUTTING BLOCK IN USE.
OBSERVED NOODLE MAKING MACHINE WITHOUT NSF OR OTHER EQUIPMENT CERTIFICATION. OBSERVED SOFT WOODEN CUTTING BLOCK IN USE.
OBSERVED NOODLE MAKING MACHINE WITHOUT NSF OR OTHER EQUIPMENT CERTIFICATION. OBSERVED SOFT WOODEN CUTTING BLOCK IN USE.
OBSERVED NOODLE MAKING MACHINE WITHOUT NSF OR OTHER EQUIPMENT CERTIFICATION. OBSERVED SOFT WOODEN CUTTING BLOCK IN USE.
OBSERVED NOODLE MAKING MACHINE WITHOUT NSF OR OTHER EQUIPMENT CERTIFICATION. OBSERVED SOFT WOODEN CUTTING BLOCK IN USE.
OBSERVED NOODLE MAKING MACHINE WITHOUT NSF OR OTHER EQUIPMENT CERTIFICATION. OBSERVED SOFT WOODEN CUTTING BLOCK IN USE.
OBSERVED NOODLE MAKING MACHINE WITHOUT NSF OR OTHER EQUIPMENT CERTIFICATION. OBSERVED SOFT WOODEN CUTTING BLOCK IN USE.
OBSERVED NOODLE MAKING MACHINE WITHOUT NSF OR OTHER EQUIPMENT CERTIFICATION. OBSERVED SOFT WOODEN CUTTING BLOCK IN USE.
OBSERVED NOODLE MAKING MACHINE WITHOUT NSF OR OTHER EQUIPMENT CERTIFICATION. OBSERVED SOFT WOODEN CUTTING BLOCK IN USE.
OBSERVED NOODLE MAKING MACHINE WITHOUT NSF OR OTHER EQUIPMENT CERTIFICATION. OBSERVED SOFT WOODEN CUTTING BLOCK IN USE.
OBSERVED NOODLE MAKING MACHINE WITHOUT NSF OR OTHER EQUIPMENT CERTIFICATION. OBSERVED SOFT WOODEN CUTTING BLOCK IN USE.
OBSERVED NOODLE MAKING MACHINE WITHOUT NSF OR OTHER EQUIPMENT CERTIFICATION. OBSERVED SOFT WOODEN CUTTING BLOCK IN USE.
OBSERVED NOODLE MAKING MACHINE WITHOUT NSF OR OTHER EQUIPMENT CERTIFICATION.
STEAMERS FOR DIN SUM OBSERVED WITH FOOD DEBRIS.
OBSERVED USED BOWLS STACKED AND READY FOR RE-USE. STEAMERS FOR DIN SUM OBSERVED WITH FOOD DEBRIS.
OBSERVED USED BOWLS STACKED AND READY FOR RE-USE. STEAMERS FOR DIN SUM OBSERVED WITH FOOD DEBRIS.
OBSERVED USED BOWLS STACKED AND READY FOR RE-USE. STEAMERS FOR DIN SUM OBSERVED WITH FOOD DEBRIS.
OBSERVED USED BOWLS STACKED AND READY FOR RE-USE. STEAMERS FOR DIN SUM OBSERVED WITH FOOD DEBRIS.
OBSERVED USED BOWLS STACKED AND READY FOR RE-USE. STEAMERS FOR DIN SUM OBSERVED WITH FOOD DEBRIS.
OBSERVED USED BOWLS STACKED AND READY FOR RE-USE. STEAMERS FOR DIN SUM OBSERVED WITH FOOD DEBRIS.
OBSERVED USED BOWLS STACKED AND READY FOR RE-USE. STEAMERS FOR DIN SUM OBSERVED WITH FOOD DEBRIS.
OBSERVED USED BOWLS STACKED AND READY FOR RE-USE. STEAMERS FOR DIN SUM OBSERVED WITH FOOD DEBRIS.
OBSERVED USED BOWLS STACKED AND READY FOR RE-USE. STEAMERS FOR DIN SUM OBSERVED WITH FOOD DEBRIS.
OBSERVED USED BOWLS STACKED AND READY FOR RE-USE. STEAMERS FOR DIN SUM OBSERVED WITH FOOD DEBRIS.
OBSERVED USED BOWLS STACKED AND READY FOR RE-USE. STEAMERS FOR DIN SUM OBSERVED WITH FOOD DEBRIS.
OBSERVED USED BOWLS STACKED AND READY FOR RE-USE. STEAMERS FOR DIN SUM OBSERVED WITH FOOD DEBRIS.
OBSERVED USED BOWLS STACKED AND READY FOR RE-USE. STEAMERS FOR DIN SUM OBSERVED WITH FOOD DEBRIS.
OBSERVED USED BOWLS STACKED AND READY FOR RE-USE. STEAMERS FOR DIN SUM OBSERVED WITH FOOD DEBRIS.
OBSERVED USED BOWLS STACKED AND READY FOR RE-USE. STEAMERS FOR DIN SUM OBSERVED WITH FOOD DEBRIS.
OBSERVED USED BOWLS STACKED AND READY FOR RE-USE. STEAMERS FOR DIN SUM OBSERVED WITH FOOD DEBRIS.
OBSERVED USED BOWLS STACKED AND READY FOR RE-USE. STEAMERS FOR DIN SUM OBSERVED WITH FOOD DEBRIS.
OBSERVED USED BOWLS STACKED AND READY FOR RE-USE.

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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