Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Routine Inspection | Jul 26, 2010 | 96 |
|
Routine Inspection | Feb 10, 2011 | 98 |
|
Complaint Inspection | Mar 24, 2011 | 99 |
|
Routine Inspection | Aug 3, 2011 | 96 |
|
Routine Inspection | Dec 1, 2011 | 96 |
|
Routine Inspection | May 13, 2012 | 97 |
|
Routine Inspection | Sep 12, 2012 | 97 |
|
Routine Inspection | Mar 14, 2013 | 98 |
|
Routine Inspection | Oct 1, 2013 | 96 |
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 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))
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)
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 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)
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)
Aug 3, 2011All 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 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.
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)
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)
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.
Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
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)
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)
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)
CLEAN AND SANITIZE THE INSIDE OF THE ICE MACHINE OF STAINS.
COOLING FOODS DONE AT FACILITY.
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 nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
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 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)
FOUND MISSING FLOOR TILES.
FOUND PINK STAINS INSIDE THE ICE MACHINE.
FOUND RICE SCOOPS STORED IN STANDING WATER.
FOUND RICE BOWLS BEING USED TO SCOOP FOODS IN WALK IN UNIT. FOUND RICE SCOOPS STORED IN STANDING WATER.
FOUND RICE BOWLS BEING USED TO SCOOP FOODS IN WALK IN UNIT. FOUND RICE SCOOPS STORED IN STANDING WATER.
FOUND RICE BOWLS BEING USED TO SCOOP FOODS IN WALK IN UNIT. FOUND RICE SCOOPS STORED IN STANDING WATER.
FOUND RICE BOWLS BEING USED TO SCOOP FOODS IN WALK IN UNIT. FOUND RICE SCOOPS STORED IN STANDING WATER.
FOUND RICE BOWLS BEING USED TO SCOOP FOODS IN WALK IN UNIT. FOUND RICE SCOOPS STORED IN STANDING WATER.
FOUND RICE BOWLS BEING USED TO SCOOP FOODS IN WALK IN UNIT. FOUND RICE SCOOPS STORED IN STANDING WATER.
FOUND RICE BOWLS BEING USED TO SCOOP FOODS IN WALK IN UNIT. FOUND RICE SCOOPS STORED IN STANDING WATER.
FOUND RICE BOWLS BEING USED TO SCOOP FOODS IN WALK IN UNIT. FOUND RICE SCOOPS STORED IN STANDING WATER.
FOUND RICE BOWLS BEING USED TO SCOOP FOODS IN WALK IN UNIT. FOUND RICE SCOOPS STORED IN STANDING WATER.
FOUND RICE BOWLS BEING USED TO SCOOP FOODS IN WALK IN UNIT. FOUND RICE SCOOPS STORED IN STANDING WATER.
FOUND RICE BOWLS BEING USED TO SCOOP FOODS IN WALK IN UNIT. FOUND RICE SCOOPS STORED IN STANDING WATER.
FOUND RICE BOWLS BEING USED TO SCOOP FOODS IN WALK IN UNIT. FOUND RICE SCOOPS STORED IN STANDING WATER.
FOUND RICE BOWLS BEING USED TO SCOOP FOODS IN WALK IN UNIT. FOUND RICE SCOOPS STORED IN STANDING WATER.
FOUND RICE BOWLS BEING USED TO SCOOP FOODS IN WALK IN UNIT. FOUND RICE SCOOPS STORED IN STANDING WATER.
FOUND RICE BOWLS BEING USED TO SCOOP FOODS IN WALK IN UNIT. FOUND RICE SCOOPS STORED IN STANDING WATER.
FOUND RICE BOWLS BEING USED TO SCOOP FOODS IN WALK IN UNIT. FOUND RICE SCOOPS STORED IN STANDING WATER.
FOUND RICE BOWLS BEING USED TO SCOOP FOODS IN WALK IN UNIT. FOUND RICE SCOOPS STORED IN STANDING WATER.
FOUND RICE BOWLS BEING USED TO SCOOP FOODS IN WALK IN UNIT. FOUND RICE SCOOPS STORED IN STANDING WATER.
FOUND RICE BOWLS BEING USED TO SCOOP FOODS IN WALK IN UNIT. FOUND RICE SCOOPS STORED IN STANDING WATER.
FOUND RICE BOWLS BEING USED TO SCOOP FOODS IN WALK IN UNIT. FOUND RICE SCOOPS STORED IN STANDING WATER.
FOUND RICE BOWLS BEING USED TO SCOOP FOODS IN WALK IN UNIT. FOUND RICE SCOOPS STORED IN STANDING WATER.
FOUND RICE BOWLS BEING USED TO SCOOP FOODS IN WALK IN UNIT. FOUND RICE SCOOPS STORED IN STANDING WATER.
FOUND RICE BOWLS BEING USED TO SCOOP FOODS IN WALK IN UNIT. FOUND RICE SCOOPS STORED IN STANDING WATER.
FOUND RICE BOWLS BEING USED TO SCOOP FOODS IN WALK IN UNIT. FOUND RICE SCOOPS STORED IN STANDING WATER.
FOUND RICE BOWLS BEING USED TO SCOOP FOODS IN WALK IN UNIT. FOUND RICE SCOOPS STORED IN STANDING WATER.
FOUND RICE BOWLS BEING USED TO SCOOP FOODS IN WALK IN UNIT. FOUND RICE SCOOPS STORED IN STANDING WATER.
FOUND RICE BOWLS BEING USED TO SCOOP FOODS IN WALK IN UNIT. FOUND RICE SCOOPS STORED IN STANDING WATER.
FOUND RICE BOWLS BEING USED TO SCOOP FOODS IN WALK IN UNIT. FOUND RICE SCOOPS STORED IN STANDING WATER.
FOUND RICE BOWLS BEING USED TO SCOOP FOODS IN WALK IN UNIT. FOUND RICE SCOOPS STORED IN STANDING WATER.
FOUND RICE BOWLS BEING USED TO SCOOP FOODS IN WALK IN UNIT. FOUND RICE SCOOPS STORED IN STANDING WATER.
FOUND RICE BOWLS BEING USED TO SCOOP FOODS IN WALK IN UNIT. FOUND RICE SCOOPS STORED IN STANDING WATER.
FOUND RICE BOWLS BEING USED TO SCOOP FOODS IN WALK IN UNIT. FOUND RICE SCOOPS STORED IN STANDING WATER.
FOUND RICE BOWLS BEING USED TO SCOOP FOODS IN WALK IN UNIT. FOUND RICE SCOOPS STORED IN STANDING WATER.
FOUND RICE BOWLS BEING USED TO SCOOP FOODS IN WALK IN UNIT. FOUND RICE SCOOPS STORED IN STANDING WATER.
FOUND RICE BOWLS BEING USED TO SCOOP FOODS IN WALK IN UNIT. FOUND RICE SCOOPS STORED IN STANDING WATER.
FOUND RICE BOWLS BEING USED TO SCOOP FOODS IN WALK IN UNIT. FOUND RICE SCOOPS STORED IN STANDING WATER.
FOUND RICE BOWLS BEING USED TO SCOOP FOODS IN WALK IN UNIT. FOUND RICE SCOOPS STORED IN STANDING WATER.
FOUND RICE BOWLS BEING USED TO SCOOP FOODS IN WALK IN UNIT. FOUND RICE SCOOPS STORED IN STANDING WATER.
FOUND RICE BOWLS BEING USED TO SCOOP FOODS IN WALK IN UNIT.
FOUND STAINS AND GRIM ON SHELVES NEAR ICE MACHINE.
Name | City | Users' Rating |
---|---|---|
STARBUCKS COFFEE #8639 | San Jose, CA | |
STARBUCKS COFFEE #6553 | San Jose, CA | |
BON APPETIT @ FLEXTRONICS CAFE | San Jose, CA | |
PANDA EXPRESS #752 | San Jose, CA | |
TACO BELL #28810 | San Jose, CA | |
SAN JOSE MOOSE LODGE #401 | San Jose, CA | |
WIENERSCHNITZEL #366 | San Jose, CA | |
JACK IN THE BOX #407 | San Jose, CA | |
FRESCO WORLD MARKET- TAQUERIA | San Jose, CA | |
STARBUCKS COFFEE #2840 | San Jose, CA |
Name |
Address |
Distance |
---|---|---|
ZAMORA'S OMLETTE HOUSE | 2920 Alum Rock Avenue, San Jose | 0.01 miles |
MOUNTAIN MIKE'S | 2908 Alum Rock Avenue, San Jose | 0.03 miles |
HOANG HON | 2852 Alum Rock Avenue, San Jose | 0.10 miles |
288 CAFE | 2880 Alum Rock Avenue, San Jose | 0.10 miles |
EL MAJOR MERCADO / THE BEST MARKET | 3054 Alum Rock Avenue, San Jose | 0.14 miles |
THE BEST MARKET | 3054-a Alum Rock Avenue, San Jose | 0.14 miles |
STARBUCKS COFFEE #11899 | 3103 Alum Rock Avenue, San Jose | 0.20 miles |
NEW YORK PIZZA | 22 N White Road 10, San Jose | 0.21 miles |
SUBWAY SANDWICHES #40921 | 22 N White Road 20, San Jose | 0.21 miles |
BAY'S BISTRO RESTAURANT | 3116 Alum Rock Avenue, San Jose | 0.22 miles |
Restaurant representatives - add corrected or new information about MI RANCHITO TAQUERIA #2, 2928 Alum Rock Avenue, San Jose, CA 95116 »