LUCILE S PACKARD CHILDREN'S HOSP, 725 Welch Road, Palo Alto, CA 94304 - Restaurant inspection findings and violations



Business Info

Restaurant: LUCILE S PACKARD CHILDREN'S HOSP
Address: 725 Welch Road, Palo Alto, CA 94304
Type: Restaurant 26+ Employees
Total inspections: 11
Last inspection: Feb 12, 2013
Score
(the higher the better)

97

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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)

No violation noted during this evaluation. Limited Inspection Feb 12, 2010 100
  • Equipment/Utensils - approved installed, clean
  • Proper hot and cold holding temperatures
Routine Inspection May 12, 2010 94
  • Food separated and protected
  • Proper hot and cold holding temperatures
Routine Inspection Jan 4, 2011 94
  • Food contact surfaces: clean and sanitized
  • Food properly labeled & honestly presented
  • Plumbing-proper backflow devices
  • Proper hot and cold holding temperatures
Routine Inspection Oct 17, 2011 92
No violation noted during this evaluation. Enforcement Action Dec 13, 2011 100
No violation noted during this evaluation. Complaint-follow-up Dec 13, 2011 100
  • Food contact surfaces: clean and sanitized
  • Proper hot and cold holding temperatures
Routine Inspection Apr 24, 2012 98
No violation noted during this evaluation. Complaint Inspection Jul 17, 2012 100
No violation noted during this evaluation. Follow-up Inspection Aug 6, 2012 100
No violation noted during this evaluation. Follow-up Inspection Aug 21, 2012 100
  • Proper cooling methods
  • Proper hot and cold holding temperatures
  • Wiping cloths: properly used and stored
Routine Inspection Feb 12, 2013 97

Violation descriptions and comments

May 12, 2010

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

Jan 4, 2011

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 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))

Oct 17, 2011

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))
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)
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)

Apr 24, 2012

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)

Feb 12, 2013

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
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))

MEASURED CHICKEN NUGGETS AT 110F AND VEGETABLE BURGERS AT 120F.
MEASURED GROUND BEEF AT 100F IN REACH-IN WITH PLASTIC WRAP OVER PAN.
MEASURED SANITIZERS CONCENTRATION IN SANITIZING BUCKETS AT 400PPM.

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