Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
No violation noted during this evaluation. | Enforcement Action | Jan 27, 2010 | 100 |
No violation noted during this evaluation. | Complaint Inspection | Jan 27, 2010 | 100 |
|
Routine Inspection | Jan 27, 2010 | 99 |
No violation noted during this evaluation. | Complaint-follow-up | Jan 28, 2010 | 100 |
|
Routine Inspection | Aug 19, 2010 | 98 |
|
Routine Inspection | Jun 16, 2011 | 99 |
|
Routine Inspection | Apr 9, 2012 | 97 |
|
Routine Inspection | Jan 21, 2013 | 83 |
|
Routine Inspection | Jul 2, 2013 | 97 |
Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276)
Aug 19, 2010All 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)
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 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)
Apr 9, 2012Handwashing 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))
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))
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)
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))
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 waste and rubbish shall be kept in leak proof and rodent proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior premises of each food facility shall be kept clean and free of litter and rubbish. (114244, 114245, 114245.1, 114245.2, 114245.3, 114245.4, 114245.5, 114245.6, 114245.7, 114245.8)
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))
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.
CLOSE LIDS OF DUMPSTER TO REMOVE BREEDING GROUND FOR FLIES. LIDS OBSERVED TO BE OPEN.
NO FSC, FOOD SAFETY CERTIFICATE ON SITE.
OBSERVED AT SANDWICH PREP BAR, ITEMS MEASURED BETWEEN 40-48F.
OBSERVED BACK HANDSINK OBSTRUCTED BY EMPTY CARDBOARD BOXES.
OBSERVED EMPLOYEE WASH HANDS 5 SECONDS.
OBSERVED MINIMUM TEMPERATURE OF HOT WATER AT HAND SINK IN BACK TABLE 88F, 3-COMP SINK 90F.
OBSERVED PERSONAL ITEMS DRAPE DOWN TO SHELF HOLDING OILS AND VINEGAR.
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
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 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)
MEASURED HOT WATER 110F IN 3-COMP SINK.
OBSERVED DISH SANITIZED FOR ONE SECOND IN SANITIZER.
OBSERVED PASTRAMI MEASURED 47F IN SANDWICH PREP AREA.
Name | City | Users' Rating |
---|---|---|
ARAMARK@NVIDIA | Santa Clara, CA | ![]() ![]() ![]() ![]() ![]() |
BURGER KING #6335 | Santa Clara, CA | |
PEET'S COFFEE #245 | Santa Clara, CA | |
WONTON HOUSE | Santa Clara, CA | ![]() ![]() ![]() ![]() ![]() |
CHINA DELIGHT | Santa Clara, CA | ![]() ![]() ![]() ![]() ![]() |
LA PALOMA | Santa Clara, CA | ![]() ![]() ![]() ![]() ![]() |
HOUSE OF SOUL FOOD | Santa Clara, CA | |
STARBUCKS #6859 | Commerce, CA | ![]() ![]() ![]() ![]() ![]() |
OLIVE DELL RANCH | Colton, CA | ![]() ![]() ![]() ![]() ![]() |
VALLEY FOOD CENTER | KERMAN, CA |
Name |
Address |
Distance |
---|---|---|
STARBUCKS COFFEE #3458 | 3700 Thomas Road 101, Santa Clara | 0.00 miles |
BILTMORE HOTEL-SUITES REST | 2151 Laurelwood Road, Santa Clara | 0.18 miles |
BILTMORE HOTEL-ESPRESSO BAR | 2151 Laurelwood Road, Santa Clara | 0.18 miles |
HOPS BAR | 2151 Laurelwood Road, Santa Clara | 0.18 miles |
BON APPETIT @ INTEL RNB | 2200 Mission College Bl, Santa Clara | 0.20 miles |
LUNCHSTOP-SILICONIX | 2201 Laurelwood Road, Santa Clara | 0.23 miles |
REGENCY PLAZA CAFE | 2350 Mission College Bl 230, Santa Clara | 0.35 miles |
SPECIALTY'S CAFE & BAKERY | 2350 Mission College Bl Suite 130, Santa Clara | 0.35 miles |
BON APPETIT @ INTEL SC12 | 3600 Juliette Drive 25, Santa Clara | 0.37 miles |
CALIFORNIA DINING SERVICES @ GENERAL DYNAMICS CAFE | 2305 Mission College Bl, Santa Clara | 0.39 miles |
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