Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Routine Inspection | Jul 22, 2010 | 82 |
|
Follow-up Inspection | Aug 27, 2010 | 95 |
|
Routine Inspection | Feb 17, 2011 | 91 |
No violation noted during this evaluation. | Follow-up Inspection | Feb 23, 2011 | 100 |
No violation noted during this evaluation. | Follow-up Inspection | Mar 8, 2011 | 100 |
|
Critical Hazard Factors | Sep 19, 2011 | 97 |
|
Critical Hazard Factors | Sep 20, 2011 | 98 |
|
Routine Inspection | Mar 7, 2012 | 90 |
No violation noted during this evaluation. | Follow-up Inspection | Mar 7, 2012 | 100 |
|
Routine Inspection | Aug 20, 2012 | 99 |
|
Routine Inspection | Feb 5, 2013 | 96 |
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))
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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 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)
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)
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))
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)
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
Feb 17, 2011Potentially 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)
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))
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 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 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 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 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 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)
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.
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)
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)
Feb 5, 2013Wiping 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)
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))
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)
ICE MACHINE LOCATED AT THE BACK HAS DARK MOLD LIKE STAIN INSIDE THE TOP AREA.
NUMEROUS USED WIPING CLOTHS ARE STORED ON THE PREP COUNTER. SOME STUFFS AT THE PREP AREA TUCKED IN THEIR APRONS USED AND DIRTY WIPING CLOTHS.
THE QUAT SANITIZER IN THE SANITIZER BUCKET REGISTERS 300PPM. NUMEROUS USED WIPING CLOTHS ARE STORED ON THE PREP COUNTER. SOME STUFFS AT THE PREP AREA TUCKED IN THEIR APRONS USED AND DIRTY WIPING CLOTHS.
THE QUAT SANITIZER IN THE SANITIZER BUCKET REGISTERS 300PPM. NUMEROUS USED WIPING CLOTHS ARE STORED ON THE PREP COUNTER. SOME STUFFS AT THE PREP AREA TUCKED IN THEIR APRONS USED AND DIRTY WIPING CLOTHS.
THE QUAT SANITIZER IN THE SANITIZER BUCKET REGISTERS 300PPM. NUMEROUS USED WIPING CLOTHS ARE STORED ON THE PREP COUNTER. SOME STUFFS AT THE PREP AREA TUCKED IN THEIR APRONS USED AND DIRTY WIPING CLOTHS.
THE QUAT SANITIZER IN THE SANITIZER BUCKET REGISTERS 300PPM. NUMEROUS USED WIPING CLOTHS ARE STORED ON THE PREP COUNTER. SOME STUFFS AT THE PREP AREA TUCKED IN THEIR APRONS USED AND DIRTY WIPING CLOTHS.
THE QUAT SANITIZER IN THE SANITIZER BUCKET REGISTERS 300PPM.
TWO HAND WASH SINKS LOCATED AT THE PREP ARA LEFT ENTRANCE AND NEAR THE ICE MACHINE DO NOT HAVE HOT RUNNING WATER. HOT RUNNING WATER WAS TURNED OFF IN THESE TWO HAND WASH STATIONS.
THE BAR SECTION DOES NOT HAVE PERMANENTLY INSTALLED SOAP AND PAPER DISPENSERS. TWO HAND WASH SINKS LOCATED AT THE PREP ARA LEFT ENTRANCE AND NEAR THE ICE MACHINE DO NOT HAVE HOT RUNNING WATER. HOT RUNNING WATER WAS TURNED OFF IN THESE TWO HAND WASH STATIONS.
THE BAR SECTION DOES NOT HAVE PERMANENTLY INSTALLED SOAP AND PAPER DISPENSERS. TWO HAND WASH SINKS LOCATED AT THE PREP ARA LEFT ENTRANCE AND NEAR THE ICE MACHINE DO NOT HAVE HOT RUNNING WATER. HOT RUNNING WATER WAS TURNED OFF IN THESE TWO HAND WASH STATIONS.
THE BAR SECTION DOES NOT HAVE PERMANENTLY INSTALLED SOAP AND PAPER DISPENSERS. TWO HAND WASH SINKS LOCATED AT THE PREP ARA LEFT ENTRANCE AND NEAR THE ICE MACHINE DO NOT HAVE HOT RUNNING WATER. HOT RUNNING WATER WAS TURNED OFF IN THESE TWO HAND WASH STATIONS.
THE BAR SECTION DOES NOT HAVE PERMANENTLY INSTALLED SOAP AND PAPER DISPENSERS. TWO HAND WASH SINKS LOCATED AT THE PREP ARA LEFT ENTRANCE AND NEAR THE ICE MACHINE DO NOT HAVE HOT RUNNING WATER. HOT RUNNING WATER WAS TURNED OFF IN THESE TWO HAND WASH STATIONS.
THE BAR SECTION DOES NOT HAVE PERMANENTLY INSTALLED SOAP AND PAPER DISPENSERS.
Name | City | Users' Rating |
---|---|---|
STARBUCKS COFFEE #565 | Palo Alto, CA | |
HAPPY DONUTS | Palo Alto, 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 |
Name |
Address |
Distance |
---|---|---|
OSTERIA | 247 Hamilton Street, Palo Alto | 0.02 miles |
FRAICHE YOGURT | 200 Hamilton Avenue, Palo Alto | 0.03 miles |
BISTRO MAXINE | 548 Ramona Street, Palo Alto | 0.03 miles |
TEA TIME-TEA LOVERS SHOP | 542 Ramona Street, Palo Alto | 0.04 miles |
OLD PRO | 541 Ramona Street, Palo Alto | 0.04 miles |
PENINSULA FOUNTAIN & GRILL | 566 Emerson Street, Palo Alto | 0.05 miles |
THAIPHOON RESTAURANT | 543 Emerson Street, Palo Alto | 0.05 miles |
TACOLICIOUS | 636 Emerson Street, Palo Alto | 0.05 miles |
ROSE & CROWN | 547 Emerson Street, Palo Alto | 0.05 miles |
SCOTTY'S | 548 Emerson Street, Palo Alto | 0.05 miles |
Restaurant representatives - add corrected or new information about REPOSADO, 236 Hamilton Avenue, Palo Alto, CA 94301 »