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

Business Info

Restaurant: STEAMERS
Address: 31 University Avenue, Los Gatos, CA 95030
Type: Restaurant 26+ Employees
Total inspections: 4
Last inspection: Apr 2, 2013

Score
(the higher the better)
100

Add photo of this business × Description:

Restaurant representatives - add corrected or new information about STEAMERS, 31 University Avenue, Los Gatos, CA 95030 »

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 18.119.143.32 will be logged.

Violation descriptions and comments

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)
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)
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)

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)
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)
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 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)
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)

MEASURED INTERNAL TEMPERATURE OF FISH AT 55F AND SOL AT 47F IN REACH IN COOLER NEAR COOK LINE.
MEASURED THE CONCENTRATION OF THE QUAT SANITIZER IN THE 3-COMP SINK AT <100PPM.
OBSERVED LACK OF THERMOMETER IN REACH DOWN COOLER NEAR COOK LINE.
OBSERVED MISSING LIGHT AND LIGHT SHIELD IN BACK DRY STORAGE AREA.
OBSERVED REACH DOWN COOLER NEAR COOK LINE WITH GASKETS IN DISREPAIR.
MEASURED THE AMBIENT TEMPERATURE OF THE REACH DOWN COOLER NEXT TO THE BAR AT 50F. OBSERVED REACH DOWN COOLER NEAR COOK LINE WITH GASKETS IN DISREPAIR.
MEASURED THE AMBIENT TEMPERATURE OF THE REACH DOWN COOLER NEXT TO THE BAR AT 50F. OBSERVED REACH DOWN COOLER NEAR COOK LINE WITH GASKETS IN DISREPAIR.
MEASURED THE AMBIENT TEMPERATURE OF THE REACH DOWN COOLER NEXT TO THE BAR AT 50F. OBSERVED REACH DOWN COOLER NEAR COOK LINE WITH GASKETS IN DISREPAIR.
MEASURED THE AMBIENT TEMPERATURE OF THE REACH DOWN COOLER NEXT TO THE BAR AT 50F. OBSERVED REACH DOWN COOLER NEAR COOK LINE WITH GASKETS IN DISREPAIR.
MEASURED THE AMBIENT TEMPERATURE OF THE REACH DOWN COOLER NEXT TO THE BAR AT 50F. OBSERVED REACH DOWN COOLER NEAR COOK LINE WITH GASKETS IN DISREPAIR.
MEASURED THE AMBIENT TEMPERATURE OF THE REACH DOWN COOLER NEXT TO THE BAR AT 50F. OBSERVED REACH DOWN COOLER NEAR COOK LINE WITH GASKETS IN DISREPAIR.
MEASURED THE AMBIENT TEMPERATURE OF THE REACH DOWN COOLER NEXT TO THE BAR AT 50F. OBSERVED REACH DOWN COOLER NEAR COOK LINE WITH GASKETS IN DISREPAIR.
MEASURED THE AMBIENT TEMPERATURE OF THE REACH DOWN COOLER NEXT TO THE BAR AT 50F. OBSERVED REACH DOWN COOLER NEAR COOK LINE WITH GASKETS IN DISREPAIR.
MEASURED THE AMBIENT TEMPERATURE OF THE REACH DOWN COOLER NEXT TO THE BAR AT 50F. OBSERVED REACH DOWN COOLER NEAR COOK LINE WITH GASKETS IN DISREPAIR.
MEASURED THE AMBIENT TEMPERATURE OF THE REACH DOWN COOLER NEXT TO THE BAR AT 50F. OBSERVED REACH DOWN COOLER NEAR COOK LINE WITH GASKETS IN DISREPAIR.
MEASURED THE AMBIENT TEMPERATURE OF THE REACH DOWN COOLER NEXT TO THE BAR AT 50F. OBSERVED REACH DOWN COOLER NEAR COOK LINE WITH GASKETS IN DISREPAIR.
MEASURED THE AMBIENT TEMPERATURE OF THE REACH DOWN COOLER NEXT TO THE BAR AT 50F. OBSERVED REACH DOWN COOLER NEAR COOK LINE WITH GASKETS IN DISREPAIR.
MEASURED THE AMBIENT TEMPERATURE OF THE REACH DOWN COOLER NEXT TO THE BAR AT 50F. OBSERVED REACH DOWN COOLER NEAR COOK LINE WITH GASKETS IN DISREPAIR.
MEASURED THE AMBIENT TEMPERATURE OF THE REACH DOWN COOLER NEXT TO THE BAR AT 50F. OBSERVED REACH DOWN COOLER NEAR COOK LINE WITH GASKETS IN DISREPAIR.
MEASURED THE AMBIENT TEMPERATURE OF THE REACH DOWN COOLER NEXT TO THE BAR AT 50F. OBSERVED REACH DOWN COOLER NEAR COOK LINE WITH GASKETS IN DISREPAIR.
MEASURED THE AMBIENT TEMPERATURE OF THE REACH DOWN COOLER NEXT TO THE BAR AT 50F. OBSERVED REACH DOWN COOLER NEAR COOK LINE WITH GASKETS IN DISREPAIR.
MEASURED THE AMBIENT TEMPERATURE OF THE REACH DOWN COOLER NEXT TO THE BAR AT 50F. OBSERVED REACH DOWN COOLER NEAR COOK LINE WITH GASKETS IN DISREPAIR.
MEASURED THE AMBIENT TEMPERATURE OF THE REACH DOWN COOLER NEXT TO THE BAR AT 50F. OBSERVED REACH DOWN COOLER NEAR COOK LINE WITH GASKETS IN DISREPAIR.
MEASURED THE AMBIENT TEMPERATURE OF THE REACH DOWN COOLER NEXT TO THE BAR AT 50F. OBSERVED REACH DOWN COOLER NEAR COOK LINE WITH GASKETS IN DISREPAIR.
MEASURED THE AMBIENT TEMPERATURE OF THE REACH DOWN COOLER NEXT TO THE BAR AT 50F. OBSERVED REACH DOWN COOLER NEAR COOK LINE WITH GASKETS IN DISREPAIR.
MEASURED THE AMBIENT TEMPERATURE OF THE REACH DOWN COOLER NEXT TO THE BAR AT 50F. OBSERVED REACH DOWN COOLER NEAR COOK LINE WITH GASKETS IN DISREPAIR.
MEASURED THE AMBIENT TEMPERATURE OF THE REACH DOWN COOLER NEXT TO THE BAR AT 50F. OBSERVED REACH DOWN COOLER NEAR COOK LINE WITH GASKETS IN DISREPAIR.
MEASURED THE AMBIENT TEMPERATURE OF THE REACH DOWN COOLER NEXT TO THE BAR AT 50F.
OBSERVED SALAD BOWL STORED ON TOP OF SALAD, IN REACH IN COOLER.
OBSERVED UNCLEAN INTERIOR PANEL OF ICE MACHINE WITH PINK SUBSTANCE.
MEASURED THE CONCENTRATION OF THE QUAT SANITIZER IN THE SANITIZER BUCKET ON PREP TABLE AT 100PPM. OBSERVED UNCLEAN INTERIOR PANEL OF ICE MACHINE WITH PINK SUBSTANCE.
MEASURED THE CONCENTRATION OF THE QUAT SANITIZER IN THE SANITIZER BUCKET ON PREP TABLE AT 100PPM. OBSERVED UNCLEAN INTERIOR PANEL OF ICE MACHINE WITH PINK SUBSTANCE.
MEASURED THE CONCENTRATION OF THE QUAT SANITIZER IN THE SANITIZER BUCKET ON PREP TABLE AT 100PPM. OBSERVED UNCLEAN INTERIOR PANEL OF ICE MACHINE WITH PINK SUBSTANCE.
MEASURED THE CONCENTRATION OF THE QUAT SANITIZER IN THE SANITIZER BUCKET ON PREP TABLE AT 100PPM. OBSERVED UNCLEAN INTERIOR PANEL OF ICE MACHINE WITH PINK SUBSTANCE.
MEASURED THE CONCENTRATION OF THE QUAT SANITIZER IN THE SANITIZER BUCKET ON PREP TABLE AT 100PPM. OBSERVED UNCLEAN INTERIOR PANEL OF ICE MACHINE WITH PINK SUBSTANCE.
MEASURED THE CONCENTRATION OF THE QUAT SANITIZER IN THE SANITIZER BUCKET ON PREP TABLE AT 100PPM. OBSERVED UNCLEAN INTERIOR PANEL OF ICE MACHINE WITH PINK SUBSTANCE.
MEASURED THE CONCENTRATION OF THE QUAT SANITIZER IN THE SANITIZER BUCKET ON PREP TABLE AT 100PPM. OBSERVED UNCLEAN INTERIOR PANEL OF ICE MACHINE WITH PINK SUBSTANCE.
MEASURED THE CONCENTRATION OF THE QUAT SANITIZER IN THE SANITIZER BUCKET ON PREP TABLE AT 100PPM. OBSERVED UNCLEAN INTERIOR PANEL OF ICE MACHINE WITH PINK SUBSTANCE.
MEASURED THE CONCENTRATION OF THE QUAT SANITIZER IN THE SANITIZER BUCKET ON PREP TABLE AT 100PPM. OBSERVED UNCLEAN INTERIOR PANEL OF ICE MACHINE WITH PINK SUBSTANCE.
MEASURED THE CONCENTRATION OF THE QUAT SANITIZER IN THE SANITIZER BUCKET ON PREP TABLE AT 100PPM. OBSERVED UNCLEAN INTERIOR PANEL OF ICE MACHINE WITH PINK SUBSTANCE.
MEASURED THE CONCENTRATION OF THE QUAT SANITIZER IN THE SANITIZER BUCKET ON PREP TABLE AT 100PPM. OBSERVED UNCLEAN INTERIOR PANEL OF ICE MACHINE WITH PINK SUBSTANCE.
MEASURED THE CONCENTRATION OF THE QUAT SANITIZER IN THE SANITIZER BUCKET ON PREP TABLE AT 100PPM. OBSERVED UNCLEAN INTERIOR PANEL OF ICE MACHINE WITH PINK SUBSTANCE.
MEASURED THE CONCENTRATION OF THE QUAT SANITIZER IN THE SANITIZER BUCKET ON PREP TABLE AT 100PPM. OBSERVED UNCLEAN INTERIOR PANEL OF ICE MACHINE WITH PINK SUBSTANCE.
MEASURED THE CONCENTRATION OF THE QUAT SANITIZER IN THE SANITIZER BUCKET ON PREP TABLE AT 100PPM. OBSERVED UNCLEAN INTERIOR PANEL OF ICE MACHINE WITH PINK SUBSTANCE.
MEASURED THE CONCENTRATION OF THE QUAT SANITIZER IN THE SANITIZER BUCKET ON PREP TABLE AT 100PPM. OBSERVED UNCLEAN INTERIOR PANEL OF ICE MACHINE WITH PINK SUBSTANCE.
MEASURED THE CONCENTRATION OF THE QUAT SANITIZER IN THE SANITIZER BUCKET ON PREP TABLE AT 100PPM. OBSERVED UNCLEAN INTERIOR PANEL OF ICE MACHINE WITH PINK SUBSTANCE.
MEASURED THE CONCENTRATION OF THE QUAT SANITIZER IN THE SANITIZER BUCKET ON PREP TABLE AT 100PPM. OBSERVED UNCLEAN INTERIOR PANEL OF ICE MACHINE WITH PINK SUBSTANCE.
MEASURED THE CONCENTRATION OF THE QUAT SANITIZER IN THE SANITIZER BUCKET ON PREP TABLE AT 100PPM. OBSERVED UNCLEAN INTERIOR PANEL OF ICE MACHINE WITH PINK SUBSTANCE.
MEASURED THE CONCENTRATION OF THE QUAT SANITIZER IN THE SANITIZER BUCKET ON PREP TABLE AT 100PPM. OBSERVED UNCLEAN INTERIOR PANEL OF ICE MACHINE WITH PINK SUBSTANCE.
MEASURED THE CONCENTRATION OF THE QUAT SANITIZER IN THE SANITIZER BUCKET ON PREP TABLE AT 100PPM. OBSERVED UNCLEAN INTERIOR PANEL OF ICE MACHINE WITH PINK SUBSTANCE.
MEASURED THE CONCENTRATION OF THE QUAT SANITIZER IN THE SANITIZER BUCKET ON PREP TABLE AT 100PPM. OBSERVED UNCLEAN INTERIOR PANEL OF ICE MACHINE WITH PINK SUBSTANCE.
MEASURED THE CONCENTRATION OF THE QUAT SANITIZER IN THE SANITIZER BUCKET ON PREP TABLE AT 100PPM. OBSERVED UNCLEAN INTERIOR PANEL OF ICE MACHINE WITH PINK SUBSTANCE.
MEASURED THE CONCENTRATION OF THE QUAT SANITIZER IN THE SANITIZER BUCKET ON PREP TABLE AT 100PPM. OBSERVED UNCLEAN INTERIOR PANEL OF ICE MACHINE WITH PINK SUBSTANCE.
MEASURED THE CONCENTRATION OF THE QUAT SANITIZER IN THE SANITIZER BUCKET ON PREP TABLE AT 100PPM.

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 STEAMERS to others? (optional)

Yes

  

No

Add photo of STEAMERS (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 (18.119.143.xxx) to everybody
	Leave your signature» Clear Make my signature public

Send Review!

Recently added reviews

Name	City	Users' Rating
LOS GATOS MEATS & SMOKEHOUSE	Los Gatos, 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
BIG BEND RESORT	Parker Dam, CA

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