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

Business Info

Restaurant: RINGER HUT-1072
Address: 1072 Saratoga Avenue, San Jose, CA 95129
Type: Restaurant 6-25 Employees
Total inspections: 8
Last inspection: Apr 29, 2013

Score
(the higher the better)
94

Add photo of this business × Description:

Restaurant representatives - add corrected or new information about RINGER HUT-1072, 1072 Saratoga Avenue, San Jose, CA 95129 »

First Name:

Last Name:

Your position at this restaurant:

E-mail (will not be displayed publicly)   

Phone: (will not be displayed publicly)

Corrected or new information:  (50-4000 characters, will be displayed publicly)

Type the code shown:

Your IP address 3.147.80.36 will be logged.

Violation descriptions and comments

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))
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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))
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)
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))
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))

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 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 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)
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)
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 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 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 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))
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)

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)
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)
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 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)
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)
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)
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)

CEILING AROUND AIR VENTS IN THE COOK LINE VERY DUSTY.
WALL IN THE DRY STORAGE ROOM AND BACK PREP AREA IS DAMAGED. CEILING AROUND AIR VENTS IN THE COOK LINE VERY DUSTY.
WALL IN THE DRY STORAGE ROOM AND BACK PREP AREA IS DAMAGED. CEILING AROUND AIR VENTS IN THE COOK LINE VERY DUSTY.
WALL IN THE DRY STORAGE ROOM AND BACK PREP AREA IS DAMAGED. CEILING AROUND AIR VENTS IN THE COOK LINE VERY DUSTY.
WALL IN THE DRY STORAGE ROOM AND BACK PREP AREA IS DAMAGED. CEILING AROUND AIR VENTS IN THE COOK LINE VERY DUSTY.
WALL IN THE DRY STORAGE ROOM AND BACK PREP AREA IS DAMAGED. CEILING AROUND AIR VENTS IN THE COOK LINE VERY DUSTY.
WALL IN THE DRY STORAGE ROOM AND BACK PREP AREA IS DAMAGED. CEILING AROUND AIR VENTS IN THE COOK LINE VERY DUSTY.
WALL IN THE DRY STORAGE ROOM AND BACK PREP AREA IS DAMAGED. CEILING AROUND AIR VENTS IN THE COOK LINE VERY DUSTY.
WALL IN THE DRY STORAGE ROOM AND BACK PREP AREA IS DAMAGED. CEILING AROUND AIR VENTS IN THE COOK LINE VERY DUSTY.
WALL IN THE DRY STORAGE ROOM AND BACK PREP AREA IS DAMAGED. CEILING AROUND AIR VENTS IN THE COOK LINE VERY DUSTY.
WALL IN THE DRY STORAGE ROOM AND BACK PREP AREA IS DAMAGED. CEILING AROUND AIR VENTS IN THE COOK LINE VERY DUSTY.
WALL IN THE DRY STORAGE ROOM AND BACK PREP AREA IS DAMAGED. CEILING AROUND AIR VENTS IN THE COOK LINE VERY DUSTY.
WALL IN THE DRY STORAGE ROOM AND BACK PREP AREA IS DAMAGED. CEILING AROUND AIR VENTS IN THE COOK LINE VERY DUSTY.
WALL IN THE DRY STORAGE ROOM AND BACK PREP AREA IS DAMAGED. CEILING AROUND AIR VENTS IN THE COOK LINE VERY DUSTY.
WALL IN THE DRY STORAGE ROOM AND BACK PREP AREA IS DAMAGED. CEILING AROUND AIR VENTS IN THE COOK LINE VERY DUSTY.
WALL IN THE DRY STORAGE ROOM AND BACK PREP AREA IS DAMAGED. CEILING AROUND AIR VENTS IN THE COOK LINE VERY DUSTY.
WALL IN THE DRY STORAGE ROOM AND BACK PREP AREA IS DAMAGED. CEILING AROUND AIR VENTS IN THE COOK LINE VERY DUSTY.
WALL IN THE DRY STORAGE ROOM AND BACK PREP AREA IS DAMAGED. CEILING AROUND AIR VENTS IN THE COOK LINE VERY DUSTY.
WALL IN THE DRY STORAGE ROOM AND BACK PREP AREA IS DAMAGED. CEILING AROUND AIR VENTS IN THE COOK LINE VERY DUSTY.
WALL IN THE DRY STORAGE ROOM AND BACK PREP AREA IS DAMAGED. CEILING AROUND AIR VENTS IN THE COOK LINE VERY DUSTY.
WALL IN THE DRY STORAGE ROOM AND BACK PREP AREA IS DAMAGED. CEILING AROUND AIR VENTS IN THE COOK LINE VERY DUSTY.
WALL IN THE DRY STORAGE ROOM AND BACK PREP AREA IS DAMAGED. CEILING AROUND AIR VENTS IN THE COOK LINE VERY DUSTY.
WALL IN THE DRY STORAGE ROOM AND BACK PREP AREA IS DAMAGED. CEILING AROUND AIR VENTS IN THE COOK LINE VERY DUSTY.
WALL IN THE DRY STORAGE ROOM AND BACK PREP AREA IS DAMAGED. CEILING AROUND AIR VENTS IN THE COOK LINE VERY DUSTY.
WALL IN THE DRY STORAGE ROOM AND BACK PREP AREA IS DAMAGED. CEILING AROUND AIR VENTS IN THE COOK LINE VERY DUSTY.
WALL IN THE DRY STORAGE ROOM AND BACK PREP AREA IS DAMAGED.
GROUND PORK AND SHRIMP IN THE KITCHEN PREP UNIT AT 46F-47F.
BOILED EGGS AND TOFU IN THE PORTABLE COOLER AT 45F-50F. GROUND PORK AND SHRIMP IN THE KITCHEN PREP UNIT AT 46F-47F.
BOILED EGGS AND TOFU IN THE PORTABLE COOLER AT 45F-50F. GROUND PORK AND SHRIMP IN THE KITCHEN PREP UNIT AT 46F-47F.
BOILED EGGS AND TOFU IN THE PORTABLE COOLER AT 45F-50F. GROUND PORK AND SHRIMP IN THE KITCHEN PREP UNIT AT 46F-47F.
BOILED EGGS AND TOFU IN THE PORTABLE COOLER AT 45F-50F. GROUND PORK AND SHRIMP IN THE KITCHEN PREP UNIT AT 46F-47F.
BOILED EGGS AND TOFU IN THE PORTABLE COOLER AT 45F-50F. GROUND PORK AND SHRIMP IN THE KITCHEN PREP UNIT AT 46F-47F.
BOILED EGGS AND TOFU IN THE PORTABLE COOLER AT 45F-50F. GROUND PORK AND SHRIMP IN THE KITCHEN PREP UNIT AT 46F-47F.
BOILED EGGS AND TOFU IN THE PORTABLE COOLER AT 45F-50F. GROUND PORK AND SHRIMP IN THE KITCHEN PREP UNIT AT 46F-47F.
BOILED EGGS AND TOFU IN THE PORTABLE COOLER AT 45F-50F. GROUND PORK AND SHRIMP IN THE KITCHEN PREP UNIT AT 46F-47F.
BOILED EGGS AND TOFU IN THE PORTABLE COOLER AT 45F-50F. GROUND PORK AND SHRIMP IN THE KITCHEN PREP UNIT AT 46F-47F.
BOILED EGGS AND TOFU IN THE PORTABLE COOLER AT 45F-50F. GROUND PORK AND SHRIMP IN THE KITCHEN PREP UNIT AT 46F-47F.
BOILED EGGS AND TOFU IN THE PORTABLE COOLER AT 45F-50F. GROUND PORK AND SHRIMP IN THE KITCHEN PREP UNIT AT 46F-47F.
BOILED EGGS AND TOFU IN THE PORTABLE COOLER AT 45F-50F. GROUND PORK AND SHRIMP IN THE KITCHEN PREP UNIT AT 46F-47F.
BOILED EGGS AND TOFU IN THE PORTABLE COOLER AT 45F-50F. GROUND PORK AND SHRIMP IN THE KITCHEN PREP UNIT AT 46F-47F.
BOILED EGGS AND TOFU IN THE PORTABLE COOLER AT 45F-50F. GROUND PORK AND SHRIMP IN THE KITCHEN PREP UNIT AT 46F-47F.
BOILED EGGS AND TOFU IN THE PORTABLE COOLER AT 45F-50F. GROUND PORK AND SHRIMP IN THE KITCHEN PREP UNIT AT 46F-47F.
BOILED EGGS AND TOFU IN THE PORTABLE COOLER AT 45F-50F. GROUND PORK AND SHRIMP IN THE KITCHEN PREP UNIT AT 46F-47F.
BOILED EGGS AND TOFU IN THE PORTABLE COOLER AT 45F-50F. GROUND PORK AND SHRIMP IN THE KITCHEN PREP UNIT AT 46F-47F.
BOILED EGGS AND TOFU IN THE PORTABLE COOLER AT 45F-50F. GROUND PORK AND SHRIMP IN THE KITCHEN PREP UNIT AT 46F-47F.
BOILED EGGS AND TOFU IN THE PORTABLE COOLER AT 45F-50F. GROUND PORK AND SHRIMP IN THE KITCHEN PREP UNIT AT 46F-47F.
BOILED EGGS AND TOFU IN THE PORTABLE COOLER AT 45F-50F. GROUND PORK AND SHRIMP IN THE KITCHEN PREP UNIT AT 46F-47F.
BOILED EGGS AND TOFU IN THE PORTABLE COOLER AT 45F-50F. GROUND PORK AND SHRIMP IN THE KITCHEN PREP UNIT AT 46F-47F.
BOILED EGGS AND TOFU IN THE PORTABLE COOLER AT 45F-50F. GROUND PORK AND SHRIMP IN THE KITCHEN PREP UNIT AT 46F-47F.
BOILED EGGS AND TOFU IN THE PORTABLE COOLER AT 45F-50F. GROUND PORK AND SHRIMP IN THE KITCHEN PREP UNIT AT 46F-47F.
BOILED EGGS AND TOFU IN THE PORTABLE COOLER AT 45F-50F. GROUND PORK AND SHRIMP IN THE KITCHEN PREP UNIT AT 46F-47F.
BOILED EGGS AND TOFU IN THE PORTABLE COOLER AT 45F-50F. GROUND PORK AND SHRIMP IN THE KITCHEN PREP UNIT AT 46F-47F.
BOILED EGGS AND TOFU IN THE PORTABLE COOLER AT 45F-50F.
OBSERVED A BOWL USED TO SCOOP MEAT OUT OF MARINATING SAUCE.
PROBE THERMOMETER IS INACCURATE (20F IN ICE WATER).
TRACE AMOUNT OF CHLORINE MEASURED IN THE SANITIZER BUCKETS.

Write your review!

Your Ratings

You can rate this restaurant in different categories from 1 star (worst) to 5 stars (best) or leave category unrated

Food:
Service:
Price:
Ambience:
Cleanliness:

Your Review

Please note that defamatory statements might be against the law. As soon as you visit any website, your IP address is available to that site.

Would you recommend RINGER HUT-1072 to others? (optional)

Yes

  

No

Add photo of RINGER HUT-1072 (optional)

Add more info about the restaurant »

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

About You

Your nickname:
I have read, and agree to the Terms of Service

Optional Verification

(additional info to increase the weight and the placement of your review and ratings)

	Log in»  |   Register - it's free and very quick!
Real Name:
Email (won't be published):
Date and time of your visit to this restaurant:
Phone number (won't be published):
	Show my IP address (3.147.80.xxx) to everybody
	Leave your signature» Clear Make my signature public

Send Review!

Recently added reviews

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

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