Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Routine Inspection | Jun 15, 2010 | 98 |
|
Routine Inspection | Dec 8, 2010 | 96 |
|
Routine Inspection | Jul 13, 2011 | 94 |
|
Routine Inspection | Sep 22, 2011 | 97 |
No violation noted during this evaluation. | Complaint Inspection | Sep 22, 2011 | 100 |
|
Routine Inspection | Aug 9, 2012 | 98 |
|
Routine Inspection | Feb 27, 2013 | 93 |
|
Routine Inspection | Jun 25, 2013 | 93 |
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)
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)
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 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)
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))
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 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)
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)
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))
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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)
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))
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)
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)
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))
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
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)
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)
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))
CLEAN AND SANITIZE WALL AROUND MOP UNIT OF STAINS.
FOUND CHEMICAL SPRAY BOTTLES STORED ABOVE FOOD.
FOUND FOODS AT PREP TABLE MEASURED BETWEEN 42-47F.
PROVIDE AN ICE BATH FOR BEAN SPROUT. FOUND FOODS AT PREP TABLE MEASURED BETWEEN 42-47F.
PROVIDE AN ICE BATH FOR BEAN SPROUT. FOUND FOODS AT PREP TABLE MEASURED BETWEEN 42-47F.
PROVIDE AN ICE BATH FOR BEAN SPROUT. FOUND FOODS AT PREP TABLE MEASURED BETWEEN 42-47F.
PROVIDE AN ICE BATH FOR BEAN SPROUT. FOUND FOODS AT PREP TABLE MEASURED BETWEEN 42-47F.
PROVIDE AN ICE BATH FOR BEAN SPROUT. FOUND FOODS AT PREP TABLE MEASURED BETWEEN 42-47F.
PROVIDE AN ICE BATH FOR BEAN SPROUT. FOUND FOODS AT PREP TABLE MEASURED BETWEEN 42-47F.
PROVIDE AN ICE BATH FOR BEAN SPROUT. FOUND FOODS AT PREP TABLE MEASURED BETWEEN 42-47F.
PROVIDE AN ICE BATH FOR BEAN SPROUT. FOUND FOODS AT PREP TABLE MEASURED BETWEEN 42-47F.
PROVIDE AN ICE BATH FOR BEAN SPROUT. FOUND FOODS AT PREP TABLE MEASURED BETWEEN 42-47F.
PROVIDE AN ICE BATH FOR BEAN SPROUT. FOUND FOODS AT PREP TABLE MEASURED BETWEEN 42-47F.
PROVIDE AN ICE BATH FOR BEAN SPROUT. FOUND FOODS AT PREP TABLE MEASURED BETWEEN 42-47F.
PROVIDE AN ICE BATH FOR BEAN SPROUT. FOUND FOODS AT PREP TABLE MEASURED BETWEEN 42-47F.
PROVIDE AN ICE BATH FOR BEAN SPROUT. FOUND FOODS AT PREP TABLE MEASURED BETWEEN 42-47F.
PROVIDE AN ICE BATH FOR BEAN SPROUT. FOUND FOODS AT PREP TABLE MEASURED BETWEEN 42-47F.
PROVIDE AN ICE BATH FOR BEAN SPROUT. FOUND FOODS AT PREP TABLE MEASURED BETWEEN 42-47F.
PROVIDE AN ICE BATH FOR BEAN SPROUT. FOUND FOODS AT PREP TABLE MEASURED BETWEEN 42-47F.
PROVIDE AN ICE BATH FOR BEAN SPROUT. FOUND FOODS AT PREP TABLE MEASURED BETWEEN 42-47F.
PROVIDE AN ICE BATH FOR BEAN SPROUT. FOUND FOODS AT PREP TABLE MEASURED BETWEEN 42-47F.
PROVIDE AN ICE BATH FOR BEAN SPROUT.
FOUND FROZEN MEALS BEING THAWED AT ROOM TEMPERATURE.
REACH IN UNIT MEASURED AROUND 50F.
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 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))
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)
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)
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))
FOUND BEAN SPROUTS STORED IN STANDING WATER.
FOUND NO SANITIZER AT UTENSIL WASH SINK.
FOUND NO SOAP OR PAPER TOWELS AT DESIGNATED HAND WASH SINK.
FOUND NO TEST STRIP FOR SANITIZER.
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JACK IN THE BOX #407 | San Jose, CA | |
FRESCO WORLD MARKET- TAQUERIA | San Jose, CA | |
STARBUCKS COFFEE #2840 | San Jose, CA |
Name |
Address |
Distance |
---|---|---|
288 CAFE | 2880 Alum Rock Avenue, San Jose | 0.21 miles |
HOANG HON | 2852 Alum Rock Avenue, San Jose | 0.22 miles |
MOUNTAIN MIKE'S | 2908 Alum Rock Avenue, San Jose | 0.22 miles |
ZAMORA'S OMLETTE HOUSE | 2920 Alum Rock Avenue, San Jose | 0.23 miles |
MI RANCHITO TAQUERIA #2 | 2928 Alum Rock Avenue, San Jose | 0.23 miles |
TACO BELL #3796 | 2770 Alum Rock Avenue, San Jose | 0.26 miles |
MARK'S HOT DOGS | 48 S Capitol Avenue, San Jose | 0.32 miles |
EL MAJOR MERCADO / THE BEST MARKET | 3054 Alum Rock Avenue, San Jose | 0.32 miles |
THE BEST MARKET | 3054-a Alum Rock Avenue, San Jose | 0.32 miles |
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