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4. Santa Clara County, CA Restaurants

Business Info

Restaurant: SODEXO AT BROADCOM @ MISSION COLLEGE
Address: 2431 Mission College Bl, Santa Clara, CA 95054
Type: Restaurant 6-25 Employees
Total inspections: 9
Last inspection: Sep 17, 2013

Score
(the higher the better)
100

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Violation descriptions and comments

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.
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)
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)
A person in charge shall be present at the food facility during all hours of operation. (113945-113945.1, 113984.1, 114075)
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)
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)
Comminuted meat, raw eggs, or any food containing comminuted meat or raw eggs, shall be heated to 155�°F for 15 sec. Single pieces of meat, and eggs for immediate service, shall be heated to 145�°F for 15 sec. Poultry, comminuted poultry, stuffed fish / meat / poultry shall be heated to 165�°F. Other temperature requirements may apply. (114004, 114008, 114010)
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
Comminuted meat, raw eggs, or any food containing comminuted meat or raw eggs, shall be heated to 155�°F for 15 sec. Single pieces of meat, and eggs for immediate service, shall be heated to 145�°F for 15 sec. Poultry, comminuted poultry, stuffed fish / meat / poultry shall be heated to 165�°F. Other temperature requirements may apply. (114004, 114008, 114010)

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))
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))
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))
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))
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
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.

NO RECORD FOR TODAY, TIME AS A PUBLIC HEALTH CONTROL, HACCP PLAN, FOR ITEMS ON SALAD BAR TO SERVE AND THAW OUT IN 4 HOURS OR LESS.
OBSERVED PIC PERSON-IN-CHARGE PUT ON GLOVES WITHOUT FIRST WASHING HANDS.
OBSERVED PREP FRIDGE UNDER GRILL IS OBSERVED TO BE GREATER THAN 41F, TOP DRAWER 62F, BOTTOM DRAWER MEASURED 57F.
OBSERVED SALAD BAR ITEMS. SUNFLOWER SEEDS, WALNUTS, ALMONDS, BREADCRUMBS, CRANBERRIES DRIED, DRY NOODLES DID NOT HAVE DROPLET PROTECTION.
OBSERVED PASTRIES AT SALAD BAR ONLY PARTIALLY COVERED BY SNEEZE GUARD. OBSERVED SALAD BAR ITEMS. SUNFLOWER SEEDS, WALNUTS, ALMONDS, BREADCRUMBS, CRANBERRIES DRIED, DRY NOODLES DID NOT HAVE DROPLET PROTECTION.
OBSERVED PASTRIES AT SALAD BAR ONLY PARTIALLY COVERED BY SNEEZE GUARD. OBSERVED SALAD BAR ITEMS. SUNFLOWER SEEDS, WALNUTS, ALMONDS, BREADCRUMBS, CRANBERRIES DRIED, DRY NOODLES DID NOT HAVE DROPLET PROTECTION.
OBSERVED PASTRIES AT SALAD BAR ONLY PARTIALLY COVERED BY SNEEZE GUARD. OBSERVED SALAD BAR ITEMS. SUNFLOWER SEEDS, WALNUTS, ALMONDS, BREADCRUMBS, CRANBERRIES DRIED, DRY NOODLES DID NOT HAVE DROPLET PROTECTION.
OBSERVED PASTRIES AT SALAD BAR ONLY PARTIALLY COVERED BY SNEEZE GUARD. OBSERVED SALAD BAR ITEMS. SUNFLOWER SEEDS, WALNUTS, ALMONDS, BREADCRUMBS, CRANBERRIES DRIED, DRY NOODLES DID NOT HAVE DROPLET PROTECTION.
OBSERVED PASTRIES AT SALAD BAR ONLY PARTIALLY COVERED BY SNEEZE GUARD. OBSERVED SALAD BAR ITEMS. SUNFLOWER SEEDS, WALNUTS, ALMONDS, BREADCRUMBS, CRANBERRIES DRIED, DRY NOODLES DID NOT HAVE DROPLET PROTECTION.
OBSERVED PASTRIES AT SALAD BAR ONLY PARTIALLY COVERED BY SNEEZE GUARD. OBSERVED SALAD BAR ITEMS. SUNFLOWER SEEDS, WALNUTS, ALMONDS, BREADCRUMBS, CRANBERRIES DRIED, DRY NOODLES DID NOT HAVE DROPLET PROTECTION.
OBSERVED PASTRIES AT SALAD BAR ONLY PARTIALLY COVERED BY SNEEZE GUARD. OBSERVED SALAD BAR ITEMS. SUNFLOWER SEEDS, WALNUTS, ALMONDS, BREADCRUMBS, CRANBERRIES DRIED, DRY NOODLES DID NOT HAVE DROPLET PROTECTION.
OBSERVED PASTRIES AT SALAD BAR ONLY PARTIALLY COVERED BY SNEEZE GUARD. OBSERVED SALAD BAR ITEMS. SUNFLOWER SEEDS, WALNUTS, ALMONDS, BREADCRUMBS, CRANBERRIES DRIED, DRY NOODLES DID NOT HAVE DROPLET PROTECTION.
OBSERVED PASTRIES AT SALAD BAR ONLY PARTIALLY COVERED BY SNEEZE GUARD. OBSERVED SALAD BAR ITEMS. SUNFLOWER SEEDS, WALNUTS, ALMONDS, BREADCRUMBS, CRANBERRIES DRIED, DRY NOODLES DID NOT HAVE DROPLET PROTECTION.
OBSERVED PASTRIES AT SALAD BAR ONLY PARTIALLY COVERED BY SNEEZE GUARD. OBSERVED SALAD BAR ITEMS. SUNFLOWER SEEDS, WALNUTS, ALMONDS, BREADCRUMBS, CRANBERRIES DRIED, DRY NOODLES DID NOT HAVE DROPLET PROTECTION.
OBSERVED PASTRIES AT SALAD BAR ONLY PARTIALLY COVERED BY SNEEZE GUARD. OBSERVED SALAD BAR ITEMS. SUNFLOWER SEEDS, WALNUTS, ALMONDS, BREADCRUMBS, CRANBERRIES DRIED, DRY NOODLES DID NOT HAVE DROPLET PROTECTION.
OBSERVED PASTRIES AT SALAD BAR ONLY PARTIALLY COVERED BY SNEEZE GUARD. OBSERVED SALAD BAR ITEMS. SUNFLOWER SEEDS, WALNUTS, ALMONDS, BREADCRUMBS, CRANBERRIES DRIED, DRY NOODLES DID NOT HAVE DROPLET PROTECTION.
OBSERVED PASTRIES AT SALAD BAR ONLY PARTIALLY COVERED BY SNEEZE GUARD. OBSERVED SALAD BAR ITEMS. SUNFLOWER SEEDS, WALNUTS, ALMONDS, BREADCRUMBS, CRANBERRIES DRIED, DRY NOODLES DID NOT HAVE DROPLET PROTECTION.
OBSERVED PASTRIES AT SALAD BAR ONLY PARTIALLY COVERED BY SNEEZE GUARD. OBSERVED SALAD BAR ITEMS. SUNFLOWER SEEDS, WALNUTS, ALMONDS, BREADCRUMBS, CRANBERRIES DRIED, DRY NOODLES DID NOT HAVE DROPLET PROTECTION.
OBSERVED PASTRIES AT SALAD BAR ONLY PARTIALLY COVERED BY SNEEZE GUARD. OBSERVED SALAD BAR ITEMS. SUNFLOWER SEEDS, WALNUTS, ALMONDS, BREADCRUMBS, CRANBERRIES DRIED, DRY NOODLES DID NOT HAVE DROPLET PROTECTION.
OBSERVED PASTRIES AT SALAD BAR ONLY PARTIALLY COVERED BY SNEEZE GUARD. OBSERVED SALAD BAR ITEMS. SUNFLOWER SEEDS, WALNUTS, ALMONDS, BREADCRUMBS, CRANBERRIES DRIED, DRY NOODLES DID NOT HAVE DROPLET PROTECTION.
OBSERVED PASTRIES AT SALAD BAR ONLY PARTIALLY COVERED BY SNEEZE GUARD. OBSERVED SALAD BAR ITEMS. SUNFLOWER SEEDS, WALNUTS, ALMONDS, BREADCRUMBS, CRANBERRIES DRIED, DRY NOODLES DID NOT HAVE DROPLET PROTECTION.
OBSERVED PASTRIES AT SALAD BAR ONLY PARTIALLY COVERED BY SNEEZE GUARD. OBSERVED SALAD BAR ITEMS. SUNFLOWER SEEDS, WALNUTS, ALMONDS, BREADCRUMBS, CRANBERRIES DRIED, DRY NOODLES DID NOT HAVE DROPLET PROTECTION.
OBSERVED PASTRIES AT SALAD BAR ONLY PARTIALLY COVERED BY SNEEZE GUARD.
ON TWO OCCASIONS, HAND SINK IN REAR KITCHEN BLOCKED BY CART ON WHEELS.
PIC DOES NOT DEMONSTRATE CONSISTENT KNOWLEDGE OF FOOD SAFETY.
OBSERVED RAW TILAPIA MEASURED 53-63F ON METAL PLATE RESTING ON TOP OF ICE. PIC DOES NOT DEMONSTRATE CONSISTENT KNOWLEDGE OF FOOD SAFETY.
OBSERVED RAW TILAPIA MEASURED 53-63F ON METAL PLATE RESTING ON TOP OF ICE. PIC DOES NOT DEMONSTRATE CONSISTENT KNOWLEDGE OF FOOD SAFETY.
OBSERVED RAW TILAPIA MEASURED 53-63F ON METAL PLATE RESTING ON TOP OF ICE. PIC DOES NOT DEMONSTRATE CONSISTENT KNOWLEDGE OF FOOD SAFETY.
OBSERVED RAW TILAPIA MEASURED 53-63F ON METAL PLATE RESTING ON TOP OF ICE. PIC DOES NOT DEMONSTRATE CONSISTENT KNOWLEDGE OF FOOD SAFETY.
OBSERVED RAW TILAPIA MEASURED 53-63F ON METAL PLATE RESTING ON TOP OF ICE. PIC DOES NOT DEMONSTRATE CONSISTENT KNOWLEDGE OF FOOD SAFETY.
OBSERVED RAW TILAPIA MEASURED 53-63F ON METAL PLATE RESTING ON TOP OF ICE. PIC DOES NOT DEMONSTRATE CONSISTENT KNOWLEDGE OF FOOD SAFETY.
OBSERVED RAW TILAPIA MEASURED 53-63F ON METAL PLATE RESTING ON TOP OF ICE. PIC DOES NOT DEMONSTRATE CONSISTENT KNOWLEDGE OF FOOD SAFETY.
OBSERVED RAW TILAPIA MEASURED 53-63F ON METAL PLATE RESTING ON TOP OF ICE. PIC DOES NOT DEMONSTRATE CONSISTENT KNOWLEDGE OF FOOD SAFETY.
OBSERVED RAW TILAPIA MEASURED 53-63F ON METAL PLATE RESTING ON TOP OF ICE. PIC DOES NOT DEMONSTRATE CONSISTENT KNOWLEDGE OF FOOD SAFETY.
OBSERVED RAW TILAPIA MEASURED 53-63F ON METAL PLATE RESTING ON TOP OF ICE. PIC DOES NOT DEMONSTRATE CONSISTENT KNOWLEDGE OF FOOD SAFETY.
OBSERVED RAW TILAPIA MEASURED 53-63F ON METAL PLATE RESTING ON TOP OF ICE. PIC DOES NOT DEMONSTRATE CONSISTENT KNOWLEDGE OF FOOD SAFETY.
OBSERVED RAW TILAPIA MEASURED 53-63F ON METAL PLATE RESTING ON TOP OF ICE. PIC DOES NOT DEMONSTRATE CONSISTENT KNOWLEDGE OF FOOD SAFETY.
OBSERVED RAW TILAPIA MEASURED 53-63F ON METAL PLATE RESTING ON TOP OF ICE. PIC DOES NOT DEMONSTRATE CONSISTENT KNOWLEDGE OF FOOD SAFETY.
OBSERVED RAW TILAPIA MEASURED 53-63F ON METAL PLATE RESTING ON TOP OF ICE. PIC DOES NOT DEMONSTRATE CONSISTENT KNOWLEDGE OF FOOD SAFETY.
OBSERVED RAW TILAPIA MEASURED 53-63F ON METAL PLATE RESTING ON TOP OF ICE. PIC DOES NOT DEMONSTRATE CONSISTENT KNOWLEDGE OF FOOD SAFETY.
OBSERVED RAW TILAPIA MEASURED 53-63F ON METAL PLATE RESTING ON TOP OF ICE. PIC DOES NOT DEMONSTRATE CONSISTENT KNOWLEDGE OF FOOD SAFETY.
OBSERVED RAW TILAPIA MEASURED 53-63F ON METAL PLATE RESTING ON TOP OF ICE. PIC DOES NOT DEMONSTRATE CONSISTENT KNOWLEDGE OF FOOD SAFETY.
OBSERVED RAW TILAPIA MEASURED 53-63F ON METAL PLATE RESTING ON TOP OF ICE. PIC DOES NOT DEMONSTRATE CONSISTENT KNOWLEDGE OF FOOD SAFETY.
OBSERVED RAW TILAPIA MEASURED 53-63F ON METAL PLATE RESTING ON TOP OF ICE.

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)
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)
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)
A person in charge shall be present at the food facility during all hours of operation. (113945-113945.1, 113984.1, 114075)
Comminuted meat, raw eggs, or any food containing comminuted meat or raw eggs, shall be heated to 155�°F for 15 sec. Single pieces of meat, and eggs for immediate service, shall be heated to 145�°F for 15 sec. Poultry, comminuted poultry, stuffed fish / meat / poultry shall be heated to 165�°F. Other temperature requirements may apply. (114004, 114008, 114010)
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 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))
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))

AT GRILL (LEFT) GRILLED CHICKEN MEASURED 132F.
COLD HOLD TEMPERATURE ACROSS FROM GRILL, LEFT SIDE CONTAINERS OF TOMATO SLICER MEASURED BOTTOM 40F/TOP 60F, DICED TOMATOES 40/52F. SHELL EGGS INTERNAL 57F. CONTAINERS REST ON TOP OF ICE. TO RIGHT, ACROSS FROM GRILL, TRAY OF RAW FISH MEASURED 54F. AT DELI BAR, CONTAINER OF TOMATO SLICES MEASURED BOTTOM 40F/TOP 52F. AT REACH IN FRIDGE (OPEN AIR) AMBIENT 36F, FRONT ROW GREEK SALAD CHICKEN MEASURED 49.5F, CUT MELON CUP MEASURED 45F.
FACILITY UTILIZES CHLORINE FOR DISHWASHER, QUAT FOR SANITATION SINK. FACILITY LACKS CHLORINE TEST STRIPS.
NO PERSON IN CHARGE OBSERVED. FACILITY UTILIZES CHLORINE FOR DISHWASHER, QUAT FOR SANITATION SINK. FACILITY LACKS CHLORINE TEST STRIPS.
NO PERSON IN CHARGE OBSERVED. FACILITY UTILIZES CHLORINE FOR DISHWASHER, QUAT FOR SANITATION SINK. FACILITY LACKS CHLORINE TEST STRIPS.
NO PERSON IN CHARGE OBSERVED. FACILITY UTILIZES CHLORINE FOR DISHWASHER, QUAT FOR SANITATION SINK. FACILITY LACKS CHLORINE TEST STRIPS.
NO PERSON IN CHARGE OBSERVED. FACILITY UTILIZES CHLORINE FOR DISHWASHER, QUAT FOR SANITATION SINK. FACILITY LACKS CHLORINE TEST STRIPS.
NO PERSON IN CHARGE OBSERVED. FACILITY UTILIZES CHLORINE FOR DISHWASHER, QUAT FOR SANITATION SINK. FACILITY LACKS CHLORINE TEST STRIPS.
NO PERSON IN CHARGE OBSERVED. FACILITY UTILIZES CHLORINE FOR DISHWASHER, QUAT FOR SANITATION SINK. FACILITY LACKS CHLORINE TEST STRIPS.
NO PERSON IN CHARGE OBSERVED. FACILITY UTILIZES CHLORINE FOR DISHWASHER, QUAT FOR SANITATION SINK. FACILITY LACKS CHLORINE TEST STRIPS.
NO PERSON IN CHARGE OBSERVED.
IN DRY STORAGE UNIT, OBSERVED DUST ON CEILING BY VENT. IN SAME UNIT, OBSERVED DIRTY FLOOR TILES.
IN WALK IN COOLER, OBSERVED TWO BOXES OF RAW CHICKEN ON FLOOR. IN WALK IN FREEZER SEVERAL BOXES OF FOOD STORED 1" FROM FLOOR ON UPSIDE DOWN COOKIE SHEET.
IN WALK IN FREEZER RAW HAMBURGER EXPOSED WITHIN BOX OF HAMBURGERS ON FLOOR.
MEASURED 0PPM QUAT AMMONIUM IN SANITATION SINK.
MEASURED 0PPM QUAT IN SANITATION BUCKET.

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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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