Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Routine Inspection | Feb 18, 2011 | 96 |
|
Routine Inspection | Aug 25, 2011 | 95 |
|
Routine Inspection | Oct 4, 2012 | 88 |
|
Routine Inspection | Aug 13, 2013 | 95 |
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)
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 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.
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)
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.
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
Unpackaged food shall be displayed and dispensed in a manner that protects the food from contamination. (114063, 114065)
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
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)
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))
Any potentially hazardous foods cooked, cooled and subsequently reheated for hot holding or serving shall be brought to a temperature of 165°F. (114014, 114016)
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)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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))
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)
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 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))
IN WALK IN FREEZER DO NOT STORE FOOD ON FLOOR.
PROVIDE/REPAIR THERMOMETERS FOR PREP REFRIGERATOR, SALAD BAR AND SALAMI/CHEESE REFRIGERATOR.
SANDWICH PREP REFRIGERATOR 50F.
MEATBALLS IN HOT HOLDING 100F.
SALAMI AND CHEESE DISPLAY CASE AIR TEMPERATURE 50F, SIDES OF FOOD PACKAGES 44F. SANDWICH PREP REFRIGERATOR 50F.
MEATBALLS IN HOT HOLDING 100F.
SALAMI AND CHEESE DISPLAY CASE AIR TEMPERATURE 50F, SIDES OF FOOD PACKAGES 44F. SANDWICH PREP REFRIGERATOR 50F.
MEATBALLS IN HOT HOLDING 100F.
SALAMI AND CHEESE DISPLAY CASE AIR TEMPERATURE 50F, SIDES OF FOOD PACKAGES 44F. SANDWICH PREP REFRIGERATOR 50F.
MEATBALLS IN HOT HOLDING 100F.
SALAMI AND CHEESE DISPLAY CASE AIR TEMPERATURE 50F, SIDES OF FOOD PACKAGES 44F. SANDWICH PREP REFRIGERATOR 50F.
MEATBALLS IN HOT HOLDING 100F.
SALAMI AND CHEESE DISPLAY CASE AIR TEMPERATURE 50F, SIDES OF FOOD PACKAGES 44F.
UNAPPROVED COOKING EQUIPMENT IN KITCHEN FOR BOILING PASTA, RICE AND EGGS AND FRYING EGGS AND BACON.
UNAPPROVED COOKING EQUIPMENT IN KITCHEN FOR BOILING PASTA, RICE AND EGGS AND FRYING EGGS AND BACON.
UNAPPROVED COOKING EQUIPMENT IN KITCHEN FOR BOILING PASTA, RICE AND EGGS AND FRYING EGGS AND BACON.
UNAPPROVED COOKING EQUIPMENT IN KITCHEN FOR BOILING PASTA, RICE AND EGGS AND FRYING EGGS AND BACON.
UNAPPROVED COOKING EQUIPMENT IN KITCHEN FOR BOILING PASTA, RICE AND EGGS AND FRYING EGGS AND BACON.
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 |
---|---|---|
BLOWFISH SUSHI | 355 Santana Row 1010, San Jose | 0.00 miles |
HOTEL VALENCIA SANTANA ROW | 355 Santana Row, San Jose | 0.00 miles |
ROSIE MCCANN IRISH PUB & RESTAURANT | 355 Santana Row 1060, San Jose | 0.00 miles |
EL JARDIN | 368 Santana Row 1070, San Jose | 0.06 miles |
PINKBERRY | 368 Santana Row #102, San Jose | 0.06 miles |
STRAITS RESTAURANT | 333 Santana Row 1100, San Jose | 0.07 miles |
COCOLA | 333 Santana Row 1045, San Jose | 0.07 miles |
PLUTO'S | 3055 Olin Avenue 1020, San Jose | 0.07 miles |
THE VEGGIE GRILL | 3055 Olin Avenue 1030, San Jose | 0.07 miles |
HOT TAMALES CAL-MEX CANTINA | 3055 Olin Avenue 1005, San Jose | 0.07 miles |
Restaurant representatives - add corrected or new information about OLIN AVENUE MARKET, 355 Santana Row #1030, San Jose, CA 95128 »