Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Routine Inspection | Jul 20, 2010 | 94 |
|
Routine Inspection | Apr 12, 2011 | 95 |
|
Routine Inspection | Sep 14, 2011 | 89 |
No violation noted during this evaluation. | Follow-up Inspection | Oct 21, 2011 | 100 |
|
Routine Inspection | Apr 17, 2012 | 94 |
|
Routine Inspection | Nov 26, 2012 | 97 |
No violation noted during this evaluation. | Follow-up Inspection | Jan 25, 2013 | 100 |
|
Routine Inspection | Apr 23, 2013 | 97 |
No violation noted during this evaluation. | Office Conference (Informal) (Not Cpd) | Jun 24, 2013 | 100 |
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
No employees shall eat, drink, or smoke in any work area. (113977)
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))
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 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 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 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))
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))
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)
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)
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 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)
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)
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)
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
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 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))
No employees shall eat, drink, or smoke in any work area. (113977)
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 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))
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 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))
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)
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))
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)
MASHED POTATOES WITH MEAT HELD AT ROOM TEMPERATURE.
OBSERVED CUTTING BOARDS AND SHEET PANS STORED ON THE FLOOR.
OBSERVED RAW MEAT STORED ABOVE COOKED RICE.
OBSERVED COOKED RICE BEING RINSED AT THE 3-COMP DISH WASHING SINK.
LARGE AMOUNTS OF OPEN FOOD (SUCH AS RICE, MARINATED MEATS, ETC.) FOUND STORED IN THE WALK IN COOLER.
OBSERVED OPENED BAG OF SUGAR STORED IN THE OUTDOOR COOLER (UNPLUGGED, USES AS DRY STORAGE). OBSERVED RAW MEAT STORED ABOVE COOKED RICE.
OBSERVED COOKED RICE BEING RINSED AT THE 3-COMP DISH WASHING SINK.
LARGE AMOUNTS OF OPEN FOOD (SUCH AS RICE, MARINATED MEATS, ETC.) FOUND STORED IN THE WALK IN COOLER.
OBSERVED OPENED BAG OF SUGAR STORED IN THE OUTDOOR COOLER (UNPLUGGED, USES AS DRY STORAGE). OBSERVED RAW MEAT STORED ABOVE COOKED RICE.
OBSERVED COOKED RICE BEING RINSED AT THE 3-COMP DISH WASHING SINK.
LARGE AMOUNTS OF OPEN FOOD (SUCH AS RICE, MARINATED MEATS, ETC.) FOUND STORED IN THE WALK IN COOLER.
OBSERVED OPENED BAG OF SUGAR STORED IN THE OUTDOOR COOLER (UNPLUGGED, USES AS DRY STORAGE). OBSERVED RAW MEAT STORED ABOVE COOKED RICE.
OBSERVED COOKED RICE BEING RINSED AT THE 3-COMP DISH WASHING SINK.
LARGE AMOUNTS OF OPEN FOOD (SUCH AS RICE, MARINATED MEATS, ETC.) FOUND STORED IN THE WALK IN COOLER.
OBSERVED OPENED BAG OF SUGAR STORED IN THE OUTDOOR COOLER (UNPLUGGED, USES AS DRY STORAGE). OBSERVED RAW MEAT STORED ABOVE COOKED RICE.
OBSERVED COOKED RICE BEING RINSED AT THE 3-COMP DISH WASHING SINK.
LARGE AMOUNTS OF OPEN FOOD (SUCH AS RICE, MARINATED MEATS, ETC.) FOUND STORED IN THE WALK IN COOLER.
OBSERVED OPENED BAG OF SUGAR STORED IN THE OUTDOOR COOLER (UNPLUGGED, USES AS DRY STORAGE). OBSERVED RAW MEAT STORED ABOVE COOKED RICE.
OBSERVED COOKED RICE BEING RINSED AT THE 3-COMP DISH WASHING SINK.
LARGE AMOUNTS OF OPEN FOOD (SUCH AS RICE, MARINATED MEATS, ETC.) FOUND STORED IN THE WALK IN COOLER.
OBSERVED OPENED BAG OF SUGAR STORED IN THE OUTDOOR COOLER (UNPLUGGED, USES AS DRY STORAGE). OBSERVED RAW MEAT STORED ABOVE COOKED RICE.
OBSERVED COOKED RICE BEING RINSED AT THE 3-COMP DISH WASHING SINK.
LARGE AMOUNTS OF OPEN FOOD (SUCH AS RICE, MARINATED MEATS, ETC.) FOUND STORED IN THE WALK IN COOLER.
OBSERVED OPENED BAG OF SUGAR STORED IN THE OUTDOOR COOLER (UNPLUGGED, USES AS DRY STORAGE). OBSERVED RAW MEAT STORED ABOVE COOKED RICE.
OBSERVED COOKED RICE BEING RINSED AT THE 3-COMP DISH WASHING SINK.
LARGE AMOUNTS OF OPEN FOOD (SUCH AS RICE, MARINATED MEATS, ETC.) FOUND STORED IN THE WALK IN COOLER.
OBSERVED OPENED BAG OF SUGAR STORED IN THE OUTDOOR COOLER (UNPLUGGED, USES AS DRY STORAGE). OBSERVED RAW MEAT STORED ABOVE COOKED RICE.
OBSERVED COOKED RICE BEING RINSED AT THE 3-COMP DISH WASHING SINK.
LARGE AMOUNTS OF OPEN FOOD (SUCH AS RICE, MARINATED MEATS, ETC.) FOUND STORED IN THE WALK IN COOLER.
OBSERVED OPENED BAG OF SUGAR STORED IN THE OUTDOOR COOLER (UNPLUGGED, USES AS DRY STORAGE). OBSERVED RAW MEAT STORED ABOVE COOKED RICE.
OBSERVED COOKED RICE BEING RINSED AT THE 3-COMP DISH WASHING SINK.
LARGE AMOUNTS OF OPEN FOOD (SUCH AS RICE, MARINATED MEATS, ETC.) FOUND STORED IN THE WALK IN COOLER.
OBSERVED OPENED BAG OF SUGAR STORED IN THE OUTDOOR COOLER (UNPLUGGED, USES AS DRY STORAGE).
Name | City | Users' Rating |
---|---|---|
CAFE ARTEMIS | Campbell, CA | |
STARBUCKS #6859 | Commerce, CA | |
OLIVE DELL RANCH | Colton, CA | |
VALLEY FOOD CENTER | KERMAN, CA | |
LA PLACITA DEL D.F RESTAURANT | Los Angeles, CA | |
WIENERSCHNITZEL #293 | Orange, CA | |
STARBUCKS COFFEE #10997 | Escalon, CA | |
BURGER KING #14581 | Sloughhouse, CA | |
SUBWAY #2758 | San Marcos, CA | |
BIG BEND RESORT | Parker Dam, CA |
Name |
Address |
Distance |
---|---|---|
SUSHI ZONO | 831 W Hamilton Avenue, Campbell | 0.02 miles |
TAPSILOG BISTRO | 819 W Hamilton Avenue, Campbell | 0.04 miles |
ASIAN BISTRO | 851 W Hamilton Avenue, Campbell | 0.05 miles |
CAFFINO #7 | 788 W Hamilton Avenue, Campbell | 0.05 miles |
MULU'S ETHIOPIAN RESTAURANT | 836 W Hamilton Avenue, Campbell | 0.05 miles |
DEL TACO #264 | 771 W Hamilton Avenue, Campbell | 0.06 miles |
SUBWAY SANDWICHES #3069 | 882 W Hamilton Avenue, Campbell | 0.07 miles |
CITY PIZZA | 888 W Hamilton Avenue, Campbell | 0.08 miles |
CHEF KO CHINESE RESTAURANT | 876 W Hamilton Avenue, Campbell | 0.09 miles |
NEW JERSEY'S | 923 W Hamilton Avenue, Campbell | 0.13 miles |
Restaurant representatives - add corrected or new information about NEGEEN RESTAURANT, 801 W Hamilton Avenue, Campbell, CA 95008 »