Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Routine Inspection | Apr 13, 2010 | 98 |
|
Routine Inspection | Jan 7, 2011 | 93 |
|
Routine Inspection | Apr 15, 2011 | 98 |
|
Routine Inspection | Feb 1, 2012 | 97 |
|
Routine Inspection | Jul 16, 2012 | 97 |
|
Routine Inspection | Nov 2, 2012 | 96 |
No violation noted during this evaluation. | Permit Investigation | Nov 13, 2012 | 100 |
No violation noted during this evaluation. | Permit Investigation | Nov 14, 2012 | 100 |
|
Routine Inspection | Jul 30, 2013 | 97 |
No violation noted during this evaluation. | Enforcement Action | Jul 30, 2013 | 100 |
|
Follow-up Inspection | Aug 6, 2013 | 99 |
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 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)
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))
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)
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 adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
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)
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)
No employees shall eat, drink, or smoke in any work area. (113977)
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)
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))
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)
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))
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 COOK LINE GRILL COOLER AROUND 70F (SHRIMP, MASHED POTATO, RICE, HAM, RIBS, ROAST BEEF AND MEAT BALLS).
OBSERVED STOCK-ABLE SOUP BOWLS AND METAL CONTAINER WITH GRIM AFTER BEING WASHED.
OBSERVED WIPING CLOTHES ON CUTTING BOARD AND UNDERNEATH CUTTING BOARD.
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
COOK LINE GRILL COOLER NOT SERVICED.
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Name |
Address |
Distance |
---|---|---|
COLD STONE CREAMERY #86 | 757 E El Camino Real, Sunnyvale | 0.07 miles |
ARIAKE SUSHI | 759 E El Camino Real, Sunnyvale | 0.07 miles |
BLACK ANGUS STEAKHOUSE | 740 E El Camino Real, Sunnyvale | 0.10 miles |
ERIK'S DELI CAFE | 717 E El Camino Real 6, Sunnyvale | 0.11 miles |
SAFEWAY STORE #1439-DELI | 785 E El Camino Real, Sunnyvale | 0.11 miles |
SAFEWAY #1439 - STARBUCKS | 785 E El Camino Real, Sunnyvale | 0.11 miles |
AFC SUSHI @ SAFEWAY #1439 | 785 E El Camino Real, Sunnyvale | 0.11 miles |
SAFEWAY STORE #1439-BAKERY | 785 E El Camino Real, Sunnyvale | 0.11 miles |
BENGLAI SWEETS | 783 E El Camino Real, Sunnyvale | 0.11 miles |
PANDA EXPRESS | 790 E El Camino Real, Sunnyvale | 0.17 miles |
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