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

Business Info

Restaurant: SENIORE'S PIZZA
Address: 940 Monroe Street, Santa Clara, CA 95050
Type: Restaurant 0-5 Employees
Total inspections: 6
Last inspection: Jul 9, 2013

Score
(the higher the better)
95

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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))
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 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 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 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)).

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)
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)

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))
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 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)

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)
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)

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 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 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)
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)

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)
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)
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 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)

DISHWASHER WAS NOT DISPENSING ANY SANITIZER. CHLORINE BARREL WAS EMPTY.
FAX COPY OF CURRENT FOOD SAFETY CERTIFICATION TO MY ATTENTION.
HOT WATER WAS SHUT OFF AT THE HAND WASH SINK DUE TO LEAKING.
MOLD NOTED ON SOME WALK IN REFRIGERATOR RACKS, AND ESPECIALLY ON THE CART BY WALK IN DOOR.
ONE DOOR ON PREP REFRIGERATION UNIT IS BROKEN. MOLD NOTED ON SOME WALK IN REFRIGERATOR RACKS, AND ESPECIALLY ON THE CART BY WALK IN DOOR.
ONE DOOR ON PREP REFRIGERATION UNIT IS BROKEN. MOLD NOTED ON SOME WALK IN REFRIGERATOR RACKS, AND ESPECIALLY ON THE CART BY WALK IN DOOR.
ONE DOOR ON PREP REFRIGERATION UNIT IS BROKEN. MOLD NOTED ON SOME WALK IN REFRIGERATOR RACKS, AND ESPECIALLY ON THE CART BY WALK IN DOOR.
ONE DOOR ON PREP REFRIGERATION UNIT IS BROKEN. MOLD NOTED ON SOME WALK IN REFRIGERATOR RACKS, AND ESPECIALLY ON THE CART BY WALK IN DOOR.
ONE DOOR ON PREP REFRIGERATION UNIT IS BROKEN. MOLD NOTED ON SOME WALK IN REFRIGERATOR RACKS, AND ESPECIALLY ON THE CART BY WALK IN DOOR.
ONE DOOR ON PREP REFRIGERATION UNIT IS BROKEN. MOLD NOTED ON SOME WALK IN REFRIGERATOR RACKS, AND ESPECIALLY ON THE CART BY WALK IN DOOR.
ONE DOOR ON PREP REFRIGERATION UNIT IS BROKEN. MOLD NOTED ON SOME WALK IN REFRIGERATOR RACKS, AND ESPECIALLY ON THE CART BY WALK IN DOOR.
ONE DOOR ON PREP REFRIGERATION UNIT IS BROKEN. MOLD NOTED ON SOME WALK IN REFRIGERATOR RACKS, AND ESPECIALLY ON THE CART BY WALK IN DOOR.
ONE DOOR ON PREP REFRIGERATION UNIT IS BROKEN. MOLD NOTED ON SOME WALK IN REFRIGERATOR RACKS, AND ESPECIALLY ON THE CART BY WALK IN DOOR.
ONE DOOR ON PREP REFRIGERATION UNIT IS BROKEN. MOLD NOTED ON SOME WALK IN REFRIGERATOR RACKS, AND ESPECIALLY ON THE CART BY WALK IN DOOR.
ONE DOOR ON PREP REFRIGERATION UNIT IS BROKEN. MOLD NOTED ON SOME WALK IN REFRIGERATOR RACKS, AND ESPECIALLY ON THE CART BY WALK IN DOOR.
ONE DOOR ON PREP REFRIGERATION UNIT IS BROKEN. MOLD NOTED ON SOME WALK IN REFRIGERATOR RACKS, AND ESPECIALLY ON THE CART BY WALK IN DOOR.
ONE DOOR ON PREP REFRIGERATION UNIT IS BROKEN. MOLD NOTED ON SOME WALK IN REFRIGERATOR RACKS, AND ESPECIALLY ON THE CART BY WALK IN DOOR.
ONE DOOR ON PREP REFRIGERATION UNIT IS BROKEN. MOLD NOTED ON SOME WALK IN REFRIGERATOR RACKS, AND ESPECIALLY ON THE CART BY WALK IN DOOR.
ONE DOOR ON PREP REFRIGERATION UNIT IS BROKEN. MOLD NOTED ON SOME WALK IN REFRIGERATOR RACKS, AND ESPECIALLY ON THE CART BY WALK IN DOOR.
ONE DOOR ON PREP REFRIGERATION UNIT IS BROKEN. MOLD NOTED ON SOME WALK IN REFRIGERATOR RACKS, AND ESPECIALLY ON THE CART BY WALK IN DOOR.
ONE DOOR ON PREP REFRIGERATION UNIT IS BROKEN. MOLD NOTED ON SOME WALK IN REFRIGERATOR RACKS, AND ESPECIALLY ON THE CART BY WALK IN DOOR.
ONE DOOR ON PREP REFRIGERATION UNIT IS BROKEN. MOLD NOTED ON SOME WALK IN REFRIGERATOR RACKS, AND ESPECIALLY ON THE CART BY WALK IN DOOR.
ONE DOOR ON PREP REFRIGERATION UNIT IS BROKEN. MOLD NOTED ON SOME WALK IN REFRIGERATOR RACKS, AND ESPECIALLY ON THE CART BY WALK IN DOOR.
ONE DOOR ON PREP REFRIGERATION UNIT IS BROKEN. MOLD NOTED ON SOME WALK IN REFRIGERATOR RACKS, AND ESPECIALLY ON THE CART BY WALK IN DOOR.
ONE DOOR ON PREP REFRIGERATION UNIT IS BROKEN. MOLD NOTED ON SOME WALK IN REFRIGERATOR RACKS, AND ESPECIALLY ON THE CART BY WALK IN DOOR.
ONE DOOR ON PREP REFRIGERATION UNIT IS BROKEN. MOLD NOTED ON SOME WALK IN REFRIGERATOR RACKS, AND ESPECIALLY ON THE CART BY WALK IN DOOR.
ONE DOOR ON PREP REFRIGERATION UNIT IS BROKEN. MOLD NOTED ON SOME WALK IN REFRIGERATOR RACKS, AND ESPECIALLY ON THE CART BY WALK IN DOOR.
ONE DOOR ON PREP REFRIGERATION UNIT IS BROKEN. MOLD NOTED ON SOME WALK IN REFRIGERATOR RACKS, AND ESPECIALLY ON THE CART BY WALK IN DOOR.
ONE DOOR ON PREP REFRIGERATION UNIT IS BROKEN. MOLD NOTED ON SOME WALK IN REFRIGERATOR RACKS, AND ESPECIALLY ON THE CART BY WALK IN DOOR.
ONE DOOR ON PREP REFRIGERATION UNIT IS BROKEN. MOLD NOTED ON SOME WALK IN REFRIGERATOR RACKS, AND ESPECIALLY ON THE CART BY WALK IN DOOR.
ONE DOOR ON PREP REFRIGERATION UNIT IS BROKEN. MOLD NOTED ON SOME WALK IN REFRIGERATOR RACKS, AND ESPECIALLY ON THE CART BY WALK IN DOOR.
ONE DOOR ON PREP REFRIGERATION UNIT IS BROKEN. MOLD NOTED ON SOME WALK IN REFRIGERATOR RACKS, AND ESPECIALLY ON THE CART BY WALK IN DOOR.
ONE DOOR ON PREP REFRIGERATION UNIT IS BROKEN. MOLD NOTED ON SOME WALK IN REFRIGERATOR RACKS, AND ESPECIALLY ON THE CART BY WALK IN DOOR.
ONE DOOR ON PREP REFRIGERATION UNIT IS BROKEN. MOLD NOTED ON SOME WALK IN REFRIGERATOR RACKS, AND ESPECIALLY ON THE CART BY WALK IN DOOR.
ONE DOOR ON PREP REFRIGERATION UNIT IS BROKEN. MOLD NOTED ON SOME WALK IN REFRIGERATOR RACKS, AND ESPECIALLY ON THE CART BY WALK IN DOOR.
ONE DOOR ON PREP REFRIGERATION UNIT IS BROKEN. MOLD NOTED ON SOME WALK IN REFRIGERATOR RACKS, AND ESPECIALLY ON THE CART BY WALK IN DOOR.
ONE DOOR ON PREP REFRIGERATION UNIT IS BROKEN. MOLD NOTED ON SOME WALK IN REFRIGERATOR RACKS, AND ESPECIALLY ON THE CART BY WALK IN DOOR.
ONE DOOR ON PREP REFRIGERATION UNIT IS BROKEN. MOLD NOTED ON SOME WALK IN REFRIGERATOR RACKS, AND ESPECIALLY ON THE CART BY WALK IN DOOR.
ONE DOOR ON PREP REFRIGERATION UNIT IS BROKEN. MOLD NOTED ON SOME WALK IN REFRIGERATOR RACKS, AND ESPECIALLY ON THE CART BY WALK IN DOOR.
ONE DOOR ON PREP REFRIGERATION UNIT IS BROKEN. MOLD NOTED ON SOME WALK IN REFRIGERATOR RACKS, AND ESPECIALLY ON THE CART BY WALK IN DOOR.
ONE DOOR ON PREP REFRIGERATION UNIT IS BROKEN. MOLD NOTED ON SOME WALK IN REFRIGERATOR RACKS, AND ESPECIALLY ON THE CART BY WALK IN DOOR.
ONE DOOR ON PREP REFRIGERATION UNIT IS BROKEN. MOLD NOTED ON SOME WALK IN REFRIGERATOR RACKS, AND ESPECIALLY ON THE CART BY WALK IN DOOR.
ONE DOOR ON PREP REFRIGERATION UNIT IS BROKEN. MOLD NOTED ON SOME WALK IN REFRIGERATOR RACKS, AND ESPECIALLY ON THE CART BY WALK IN DOOR.
ONE DOOR ON PREP REFRIGERATION UNIT IS BROKEN. MOLD NOTED ON SOME WALK IN REFRIGERATOR RACKS, AND ESPECIALLY ON THE CART BY WALK IN DOOR.
ONE DOOR ON PREP REFRIGERATION UNIT IS BROKEN. MOLD NOTED ON SOME WALK IN REFRIGERATOR RACKS, AND ESPECIALLY ON THE CART BY WALK IN DOOR.
ONE DOOR ON PREP REFRIGERATION UNIT IS BROKEN.
ONE CONTAINER OF COOKED CHICKEN MEASURED 61F. CHICKEN WAS COOKED BEFORE LUNCH AND PLACED INTO THE REFRIGERATION UNIT/EXTRA PUT INTO THE WALK IN REFRIGERATOR. WARM FOOD PLACED INTO PREP REFRIGERATOR INSERT CONTAINERS WILL NOT COOL. CHICKEN SHOULD BE COOKED THE NIGHT PRIOR AND COOLED COMPLETELY BEFORE PLACING INTO THE UNIT.

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