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4. Santa Clara County, CA Restaurants

Business Info

Restaurant: PROLIFIC OVEN BAKERY
Address: 3938 Rivermark Plaza, Santa Clara, CA 95054
Type: Restaurant 0-5 Employees
Total inspections: 10
Last inspection: Jun 11, 2013

Score
(the higher the better)
94

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Violation descriptions and comments

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 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)
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)

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 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)
Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. (113967, 113976, 113980, 113988, 113990, 114035, 114254(c), 114254.3,)
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))
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269)
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))
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)
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 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))
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 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)

Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash hands after using the restroom (113953.5) (b) No smoking signs shall be posted in food preparation, food storage, warewashing, and utensil storage areas (113978). (c) Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. (d) Any food facility constructed before January 1, 2004 without public toilet facilities, shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided (113725.1, 114381 (e)).
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)
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)
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
All liquid waste must drain to an approved fully functioning sewage disposal system. (114197)
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 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))
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 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))
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))
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
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 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))
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))
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269)
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)
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))
Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash hands after using the restroom (113953.5) (b) No smoking signs shall be posted in food preparation, food storage, warewashing, and utensil storage areas (113978). (c) Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. (d) Any food facility constructed before January 1, 2004 without public toilet facilities, shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided (113725.1, 114381 (e)).

NO INSPECTIONS REPORT AVAILABLE UPON REQUEST.
OBSERVED BEVERAGE FRIDGE BY ESPRESSO BAR IS LEAKING.
OBSERVED PILE OF WET TOWELS IN FRONT OF DAIRY CASE, PASTRY REFRIGERATOR.
OBSERVED FIVE CHIPPED PLATES WITH IN STACK OF CHINA PLATES.
OBSERVED CHIPPED GLASS CORNERS ON GLASS SHELVING WITHIN PASTRY FRIDGE SHOWCASE. OBSERVED BEVERAGE FRIDGE BY ESPRESSO BAR IS LEAKING.
OBSERVED PILE OF WET TOWELS IN FRONT OF DAIRY CASE, PASTRY REFRIGERATOR.
OBSERVED FIVE CHIPPED PLATES WITH IN STACK OF CHINA PLATES.
OBSERVED CHIPPED GLASS CORNERS ON GLASS SHELVING WITHIN PASTRY FRIDGE SHOWCASE. OBSERVED BEVERAGE FRIDGE BY ESPRESSO BAR IS LEAKING.
OBSERVED PILE OF WET TOWELS IN FRONT OF DAIRY CASE, PASTRY REFRIGERATOR.
OBSERVED FIVE CHIPPED PLATES WITH IN STACK OF CHINA PLATES.
OBSERVED CHIPPED GLASS CORNERS ON GLASS SHELVING WITHIN PASTRY FRIDGE SHOWCASE. OBSERVED BEVERAGE FRIDGE BY ESPRESSO BAR IS LEAKING.
OBSERVED PILE OF WET TOWELS IN FRONT OF DAIRY CASE, PASTRY REFRIGERATOR.
OBSERVED FIVE CHIPPED PLATES WITH IN STACK OF CHINA PLATES.
OBSERVED CHIPPED GLASS CORNERS ON GLASS SHELVING WITHIN PASTRY FRIDGE SHOWCASE. OBSERVED BEVERAGE FRIDGE BY ESPRESSO BAR IS LEAKING.
OBSERVED PILE OF WET TOWELS IN FRONT OF DAIRY CASE, PASTRY REFRIGERATOR.
OBSERVED FIVE CHIPPED PLATES WITH IN STACK OF CHINA PLATES.
OBSERVED CHIPPED GLASS CORNERS ON GLASS SHELVING WITHIN PASTRY FRIDGE SHOWCASE. OBSERVED BEVERAGE FRIDGE BY ESPRESSO BAR IS LEAKING.
OBSERVED PILE OF WET TOWELS IN FRONT OF DAIRY CASE, PASTRY REFRIGERATOR.
OBSERVED FIVE CHIPPED PLATES WITH IN STACK OF CHINA PLATES.
OBSERVED CHIPPED GLASS CORNERS ON GLASS SHELVING WITHIN PASTRY FRIDGE SHOWCASE. OBSERVED BEVERAGE FRIDGE BY ESPRESSO BAR IS LEAKING.
OBSERVED PILE OF WET TOWELS IN FRONT OF DAIRY CASE, PASTRY REFRIGERATOR.
OBSERVED FIVE CHIPPED PLATES WITH IN STACK OF CHINA PLATES.
OBSERVED CHIPPED GLASS CORNERS ON GLASS SHELVING WITHIN PASTRY FRIDGE SHOWCASE. OBSERVED BEVERAGE FRIDGE BY ESPRESSO BAR IS LEAKING.
OBSERVED PILE OF WET TOWELS IN FRONT OF DAIRY CASE, PASTRY REFRIGERATOR.
OBSERVED FIVE CHIPPED PLATES WITH IN STACK OF CHINA PLATES.
OBSERVED CHIPPED GLASS CORNERS ON GLASS SHELVING WITHIN PASTRY FRIDGE SHOWCASE. OBSERVED BEVERAGE FRIDGE BY ESPRESSO BAR IS LEAKING.
OBSERVED PILE OF WET TOWELS IN FRONT OF DAIRY CASE, PASTRY REFRIGERATOR.
OBSERVED FIVE CHIPPED PLATES WITH IN STACK OF CHINA PLATES.
OBSERVED CHIPPED GLASS CORNERS ON GLASS SHELVING WITHIN PASTRY FRIDGE SHOWCASE. OBSERVED BEVERAGE FRIDGE BY ESPRESSO BAR IS LEAKING.
OBSERVED PILE OF WET TOWELS IN FRONT OF DAIRY CASE, PASTRY REFRIGERATOR.
OBSERVED FIVE CHIPPED PLATES WITH IN STACK OF CHINA PLATES.
OBSERVED CHIPPED GLASS CORNERS ON GLASS SHELVING WITHIN PASTRY FRIDGE SHOWCASE. OBSERVED BEVERAGE FRIDGE BY ESPRESSO BAR IS LEAKING.
OBSERVED PILE OF WET TOWELS IN FRONT OF DAIRY CASE, PASTRY REFRIGERATOR.
OBSERVED FIVE CHIPPED PLATES WITH IN STACK OF CHINA PLATES.
OBSERVED CHIPPED GLASS CORNERS ON GLASS SHELVING WITHIN PASTRY FRIDGE SHOWCASE. OBSERVED BEVERAGE FRIDGE BY ESPRESSO BAR IS LEAKING.
OBSERVED PILE OF WET TOWELS IN FRONT OF DAIRY CASE, PASTRY REFRIGERATOR.
OBSERVED FIVE CHIPPED PLATES WITH IN STACK OF CHINA PLATES.
OBSERVED CHIPPED GLASS CORNERS ON GLASS SHELVING WITHIN PASTRY FRIDGE SHOWCASE. OBSERVED BEVERAGE FRIDGE BY ESPRESSO BAR IS LEAKING.
OBSERVED PILE OF WET TOWELS IN FRONT OF DAIRY CASE, PASTRY REFRIGERATOR.
OBSERVED FIVE CHIPPED PLATES WITH IN STACK OF CHINA PLATES.
OBSERVED CHIPPED GLASS CORNERS ON GLASS SHELVING WITHIN PASTRY FRIDGE SHOWCASE. OBSERVED BEVERAGE FRIDGE BY ESPRESSO BAR IS LEAKING.
OBSERVED PILE OF WET TOWELS IN FRONT OF DAIRY CASE, PASTRY REFRIGERATOR.
OBSERVED FIVE CHIPPED PLATES WITH IN STACK OF CHINA PLATES.
OBSERVED CHIPPED GLASS CORNERS ON GLASS SHELVING WITHIN PASTRY FRIDGE SHOWCASE. OBSERVED BEVERAGE FRIDGE BY ESPRESSO BAR IS LEAKING.
OBSERVED PILE OF WET TOWELS IN FRONT OF DAIRY CASE, PASTRY REFRIGERATOR.
OBSERVED FIVE CHIPPED PLATES WITH IN STACK OF CHINA PLATES.
OBSERVED CHIPPED GLASS CORNERS ON GLASS SHELVING WITHIN PASTRY FRIDGE SHOWCASE. OBSERVED BEVERAGE FRIDGE BY ESPRESSO BAR IS LEAKING.
OBSERVED PILE OF WET TOWELS IN FRONT OF DAIRY CASE, PASTRY REFRIGERATOR.
OBSERVED FIVE CHIPPED PLATES WITH IN STACK OF CHINA PLATES.
OBSERVED CHIPPED GLASS CORNERS ON GLASS SHELVING WITHIN PASTRY FRIDGE SHOWCASE.
OBSERVED CHLORINE CONCENTRATION AT 50PPM IN SANITIZING BUCKET.
OBSERVED CONTAINER OF TOMATO SLICES SUPERFICIAL 51F/INTERNAL 49F ON COUNTER ACROSS FROM GRILL.
OBSERVED IN WALK IN COOLER, CONTAINERS UNCOVERED OF FRESH MANGO, STRAWBERRIES ON MIDDLE SHELF OBSERVED ON COUNTER, UNCOVERED CONTAINERS OF CROUTONS, PECANS, WALNUTS OBSERVED IN OFFICE DESKTOP. UNCOVERED PLASTIC CONTAINER OF PEANUTS.
OBSERVED TWO DRIPPING FAUCETS, ONE AT PREP SINK FAUCET TO LEFT OF GRILL, ONE AT 3-COMP SINK FAUCET.
HAND SINK OBSERVED BASE OF CLEAR PLASTIC LEAKS WHEN FAUCET RUNS. OBSERVED TWO DRIPPING FAUCETS, ONE AT PREP SINK FAUCET TO LEFT OF GRILL, ONE AT 3-COMP SINK FAUCET.
HAND SINK OBSERVED BASE OF CLEAR PLASTIC LEAKS WHEN FAUCET RUNS. OBSERVED TWO DRIPPING FAUCETS, ONE AT PREP SINK FAUCET TO LEFT OF GRILL, ONE AT 3-COMP SINK FAUCET.
HAND SINK OBSERVED BASE OF CLEAR PLASTIC LEAKS WHEN FAUCET RUNS. OBSERVED TWO DRIPPING FAUCETS, ONE AT PREP SINK FAUCET TO LEFT OF GRILL, ONE AT 3-COMP SINK FAUCET.
HAND SINK OBSERVED BASE OF CLEAR PLASTIC LEAKS WHEN FAUCET RUNS. OBSERVED TWO DRIPPING FAUCETS, ONE AT PREP SINK FAUCET TO LEFT OF GRILL, ONE AT 3-COMP SINK FAUCET.
HAND SINK OBSERVED BASE OF CLEAR PLASTIC LEAKS WHEN FAUCET RUNS. OBSERVED TWO DRIPPING FAUCETS, ONE AT PREP SINK FAUCET TO LEFT OF GRILL, ONE AT 3-COMP SINK FAUCET.
HAND SINK OBSERVED BASE OF CLEAR PLASTIC LEAKS WHEN FAUCET RUNS. OBSERVED TWO DRIPPING FAUCETS, ONE AT PREP SINK FAUCET TO LEFT OF GRILL, ONE AT 3-COMP SINK FAUCET.
HAND SINK OBSERVED BASE OF CLEAR PLASTIC LEAKS WHEN FAUCET RUNS. OBSERVED TWO DRIPPING FAUCETS, ONE AT PREP SINK FAUCET TO LEFT OF GRILL, ONE AT 3-COMP SINK FAUCET.
HAND SINK OBSERVED BASE OF CLEAR PLASTIC LEAKS WHEN FAUCET RUNS. OBSERVED TWO DRIPPING FAUCETS, ONE AT PREP SINK FAUCET TO LEFT OF GRILL, ONE AT 3-COMP SINK FAUCET.
HAND SINK OBSERVED BASE OF CLEAR PLASTIC LEAKS WHEN FAUCET RUNS. OBSERVED TWO DRIPPING FAUCETS, ONE AT PREP SINK FAUCET TO LEFT OF GRILL, ONE AT 3-COMP SINK FAUCET.
HAND SINK OBSERVED BASE OF CLEAR PLASTIC LEAKS WHEN FAUCET RUNS. OBSERVED TWO DRIPPING FAUCETS, ONE AT PREP SINK FAUCET TO LEFT OF GRILL, ONE AT 3-COMP SINK FAUCET.
HAND SINK OBSERVED BASE OF CLEAR PLASTIC LEAKS WHEN FAUCET RUNS. OBSERVED TWO DRIPPING FAUCETS, ONE AT PREP SINK FAUCET TO LEFT OF GRILL, ONE AT 3-COMP SINK FAUCET.
HAND SINK OBSERVED BASE OF CLEAR PLASTIC LEAKS WHEN FAUCET RUNS. OBSERVED TWO DRIPPING FAUCETS, ONE AT PREP SINK FAUCET TO LEFT OF GRILL, ONE AT 3-COMP SINK FAUCET.
HAND SINK OBSERVED BASE OF CLEAR PLASTIC LEAKS WHEN FAUCET RUNS. OBSERVED TWO DRIPPING FAUCETS, ONE AT PREP SINK FAUCET TO LEFT OF GRILL, ONE AT 3-COMP SINK FAUCET.
HAND SINK OBSERVED BASE OF CLEAR PLASTIC LEAKS WHEN FAUCET RUNS. OBSERVED TWO DRIPPING FAUCETS, ONE AT PREP SINK FAUCET TO LEFT OF GRILL, ONE AT 3-COMP SINK FAUCET.
HAND SINK OBSERVED BASE OF CLEAR PLASTIC LEAKS WHEN FAUCET RUNS. OBSERVED TWO DRIPPING FAUCETS, ONE AT PREP SINK FAUCET TO LEFT OF GRILL, ONE AT 3-COMP SINK FAUCET.
HAND SINK OBSERVED BASE OF CLEAR PLASTIC LEAKS WHEN FAUCET RUNS.

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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