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2. California smaller cities
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4. Santa Clara County, CA Restaurants

Business Info

Restaurant: REHOBOTH CAFE
Address: 655 N 6th Street, San Jose, CA 95112
Type: Restaurant 0-5 Employees
Total inspections: 4
Last inspection: Apr 30, 2013

Score
(the higher the better)
97

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Violation descriptions and comments

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 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)
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)
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 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 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 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))
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)
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 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)
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)
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)).

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 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.

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)
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))

NO PAPER TOWELS AT HAND SINK IN KITCHEN.
HAND SINK BLOCKED IN KITCHEN BY BOWL INSIDE AND CONTAINER WITH FLOUR NEXT TO SINK. NO PAPER TOWELS AT HAND SINK IN KITCHEN.
HAND SINK BLOCKED IN KITCHEN BY BOWL INSIDE AND CONTAINER WITH FLOUR NEXT TO SINK. NO PAPER TOWELS AT HAND SINK IN KITCHEN.
HAND SINK BLOCKED IN KITCHEN BY BOWL INSIDE AND CONTAINER WITH FLOUR NEXT TO SINK. NO PAPER TOWELS AT HAND SINK IN KITCHEN.
HAND SINK BLOCKED IN KITCHEN BY BOWL INSIDE AND CONTAINER WITH FLOUR NEXT TO SINK. NO PAPER TOWELS AT HAND SINK IN KITCHEN.
HAND SINK BLOCKED IN KITCHEN BY BOWL INSIDE AND CONTAINER WITH FLOUR NEXT TO SINK. NO PAPER TOWELS AT HAND SINK IN KITCHEN.
HAND SINK BLOCKED IN KITCHEN BY BOWL INSIDE AND CONTAINER WITH FLOUR NEXT TO SINK. NO PAPER TOWELS AT HAND SINK IN KITCHEN.
HAND SINK BLOCKED IN KITCHEN BY BOWL INSIDE AND CONTAINER WITH FLOUR NEXT TO SINK. NO PAPER TOWELS AT HAND SINK IN KITCHEN.
HAND SINK BLOCKED IN KITCHEN BY BOWL INSIDE AND CONTAINER WITH FLOUR NEXT TO SINK. NO PAPER TOWELS AT HAND SINK IN KITCHEN.
HAND SINK BLOCKED IN KITCHEN BY BOWL INSIDE AND CONTAINER WITH FLOUR NEXT TO SINK. NO PAPER TOWELS AT HAND SINK IN KITCHEN.
HAND SINK BLOCKED IN KITCHEN BY BOWL INSIDE AND CONTAINER WITH FLOUR NEXT TO SINK. NO PAPER TOWELS AT HAND SINK IN KITCHEN.
HAND SINK BLOCKED IN KITCHEN BY BOWL INSIDE AND CONTAINER WITH FLOUR NEXT TO SINK. NO PAPER TOWELS AT HAND SINK IN KITCHEN.
HAND SINK BLOCKED IN KITCHEN BY BOWL INSIDE AND CONTAINER WITH FLOUR NEXT TO SINK. NO PAPER TOWELS AT HAND SINK IN KITCHEN.
HAND SINK BLOCKED IN KITCHEN BY BOWL INSIDE AND CONTAINER WITH FLOUR NEXT TO SINK. NO PAPER TOWELS AT HAND SINK IN KITCHEN.
HAND SINK BLOCKED IN KITCHEN BY BOWL INSIDE AND CONTAINER WITH FLOUR NEXT TO SINK. NO PAPER TOWELS AT HAND SINK IN KITCHEN.
HAND SINK BLOCKED IN KITCHEN BY BOWL INSIDE AND CONTAINER WITH FLOUR NEXT TO SINK. NO PAPER TOWELS AT HAND SINK IN KITCHEN.
HAND SINK BLOCKED IN KITCHEN BY BOWL INSIDE AND CONTAINER WITH FLOUR NEXT TO SINK. NO PAPER TOWELS AT HAND SINK IN KITCHEN.
HAND SINK BLOCKED IN KITCHEN BY BOWL INSIDE AND CONTAINER WITH FLOUR NEXT TO SINK.
OBSERVED 2 DOOR REACH IN MEASURING 49F.
OBSERVED BAG OF ONIONS STORED ON FLOOR.
OBSERVED OPEN BAG OF FLOUR STORED IN KITCHEN. OBSERVED BAG OF ONIONS STORED ON FLOOR.
OBSERVED OPEN BAG OF FLOUR STORED IN KITCHEN. OBSERVED BAG OF ONIONS STORED ON FLOOR.
OBSERVED OPEN BAG OF FLOUR STORED IN KITCHEN. OBSERVED BAG OF ONIONS STORED ON FLOOR.
OBSERVED OPEN BAG OF FLOUR STORED IN KITCHEN. OBSERVED BAG OF ONIONS STORED ON FLOOR.
OBSERVED OPEN BAG OF FLOUR STORED IN KITCHEN. OBSERVED BAG OF ONIONS STORED ON FLOOR.
OBSERVED OPEN BAG OF FLOUR STORED IN KITCHEN. OBSERVED BAG OF ONIONS STORED ON FLOOR.
OBSERVED OPEN BAG OF FLOUR STORED IN KITCHEN. OBSERVED BAG OF ONIONS STORED ON FLOOR.
OBSERVED OPEN BAG OF FLOUR STORED IN KITCHEN. OBSERVED BAG OF ONIONS STORED ON FLOOR.
OBSERVED OPEN BAG OF FLOUR STORED IN KITCHEN. OBSERVED BAG OF ONIONS STORED ON FLOOR.
OBSERVED OPEN BAG OF FLOUR STORED IN KITCHEN. OBSERVED BAG OF ONIONS STORED ON FLOOR.
OBSERVED OPEN BAG OF FLOUR STORED IN KITCHEN. OBSERVED BAG OF ONIONS STORED ON FLOOR.
OBSERVED OPEN BAG OF FLOUR STORED IN KITCHEN. OBSERVED BAG OF ONIONS STORED ON FLOOR.
OBSERVED OPEN BAG OF FLOUR STORED IN KITCHEN. OBSERVED BAG OF ONIONS STORED ON FLOOR.
OBSERVED OPEN BAG OF FLOUR STORED IN KITCHEN. OBSERVED BAG OF ONIONS STORED ON FLOOR.
OBSERVED OPEN BAG OF FLOUR STORED IN KITCHEN. OBSERVED BAG OF ONIONS STORED ON FLOOR.
OBSERVED OPEN BAG OF FLOUR STORED IN KITCHEN. OBSERVED BAG OF ONIONS STORED ON FLOOR.
OBSERVED OPEN BAG OF FLOUR STORED IN KITCHEN.

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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

Cuisines:

Afghan African American Argentinian Asian Austrian Bagels Bakery Barbecue Bolivian Brazilian Breakfast & Brunch Buffet Burgers Cajun & Creole California Caribbean Chicken Chilean Chinese Coffee Colombian Cuban Delicatessen Desserts & Ice Cream Dim Sum Diner Dominican Donuts Eastern European Ecuadorian El Salvadoran English & Irish Ethiopian & Eritrean European Fast Food Filipino Floribbean French Frozen Yogurt Gastropub German Greek Guatemalan Hawaiian Honduran Hot Dogs & Sausages Indian Indonesian International Italian Jamaican Japanese Korean Kosher Latin American Mediterranean Mexican Middle Eastern Modern American Moroccan Nicaraguan Noodle Shop Nuevo Latino Organic Pakistani Peruvian Pizza Portuguese Pub Food Puerto Rican Russian Salad Sandwiches & Subs Seafood Smoothies Soup Southern & Soul Southwestern Spanish Steakhouse Sushi Tacos Tapas Tea Teriyaki Tex-Mex Thai Turkish Uruguayan Vegetarian Venezuelan Vietnamese Wine Bar

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1. California small cities
2. California smaller cities
3. California
4. Santa Clara County, CA Restaurants