Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Routine Inspection | Aug 26, 2010 | 92 |
No violation noted during this evaluation. | Enforcement Action | Aug 26, 2010 | 100 |
|
Routine Inspection | Nov 30, 2010 | 98 |
No violation noted during this evaluation. | Follow-up Inspection | Dec 1, 2010 | 100 |
|
Routine Inspection | Apr 15, 2011 | 91 |
|
Routine Inspection | Nov 2, 2012 | 96 |
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
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)
1. Except as otherwise provided in Section 113996, during operating hours of the Temporary Food Facility, Potentially Hazardous Food is held at a temperature that exceeds 45°F for more than 12 hours in any 24-hour period. 2. Food is found being held at temperatures above 45°F or below 135°F without any other intervention. 3. If PHF held cold at 45°F or held hot at or above 135 °F is not destroyed in an approved manner at the end of the operating day.
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)
A food facility shall not be open for business without a valid permit. (114067(b) & (c), 114381 (a), 114381.2, 114387)
Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. (113967, 113976, 113980, 113988, 113990, 114035, 114254(c), 114254.3,)
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)
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
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))
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))
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)
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)
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))
Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. (113967, 113976, 113980, 113988, 113990, 114035, 114254(c), 114254.3,)
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BURGER KING #14581 | Sloughhouse, CA | |
SUBWAY #2758 | San Marcos, CA | |
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PAPA JOHN'S PIZZA #2873 | Los Angeles, CA |
Name |
Address |
Distance |
---|---|---|
LOPEZ-ARTEGA INC-BAKERY | 6906 S Chestnut Street, Gilroy | 0.00 miles |
EL POLLO LOCO | 6989 Chestnut Street, Gilroy | 0.19 miles |
SANDY'S CAFE | 6120 Monterey Street, Gilroy | 0.22 miles |
DUTCHMAN'S PIZZA THE | 6940 Chestnut Street, Gilroy | 0.32 miles |
PLATINUM THEATRES | 6851 Monterey Street, Gilroy | 0.36 miles |
EL MICHOACANO RESTAURANT | 6966 Chestnut Court, Gilroy | 0.36 miles |
GAETA'S TAQUERIA | 340 E 10th Street D, Gilroy | 0.37 miles |
LING'S MONGOLIAN BBQ | 340 E 10th Street G, Gilroy | 0.37 miles |
PEARL SUSHI LOVERS | 340 E 10th Street, Gilroy | 0.37 miles |
SUBWAY SANDWICHES | 340 E 10th Street H, Gilroy | 0.37 miles |
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