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Business Info

Restaurant: SUGAR BUTTER FLOUR
Address: 1875 S Bascom Avenue 152, Campbell, CA 95008
Type: Restaurant 0-5 Employees
Total inspections: 7
Last inspection: Sep 4, 2013

Score
(the higher the better)
93

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Violation descriptions and comments

Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
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)
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)

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)).

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 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)

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))
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))
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 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))
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.
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)).
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)
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 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 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)

2 DOOR REFRIGERATOR MEASURED 47F.
CHLORINE MEASURED GREATER THAN 200PPM INSIDE THE SANITIZER COMPARTMENT.
COVERED SAMPLES OBSERVED ON DISPLAY CASE.
CREAMY CHEESE FROSTING AND MOUSSE CAKES MEASURED 50-57F INSIDE THE 3-DOOR REFRIGERATOR.
BUTTER MEASURED BETWEEN 44-49F AT PREP UNIT QUANTITY EXCEEDED LOAD LIMIT. CREAMY CHEESE FROSTING AND MOUSSE CAKES MEASURED 50-57F INSIDE THE 3-DOOR REFRIGERATOR.
BUTTER MEASURED BETWEEN 44-49F AT PREP UNIT QUANTITY EXCEEDED LOAD LIMIT. CREAMY CHEESE FROSTING AND MOUSSE CAKES MEASURED 50-57F INSIDE THE 3-DOOR REFRIGERATOR.
BUTTER MEASURED BETWEEN 44-49F AT PREP UNIT QUANTITY EXCEEDED LOAD LIMIT. CREAMY CHEESE FROSTING AND MOUSSE CAKES MEASURED 50-57F INSIDE THE 3-DOOR REFRIGERATOR.
BUTTER MEASURED BETWEEN 44-49F AT PREP UNIT QUANTITY EXCEEDED LOAD LIMIT. CREAMY CHEESE FROSTING AND MOUSSE CAKES MEASURED 50-57F INSIDE THE 3-DOOR REFRIGERATOR.
BUTTER MEASURED BETWEEN 44-49F AT PREP UNIT QUANTITY EXCEEDED LOAD LIMIT. CREAMY CHEESE FROSTING AND MOUSSE CAKES MEASURED 50-57F INSIDE THE 3-DOOR REFRIGERATOR.
BUTTER MEASURED BETWEEN 44-49F AT PREP UNIT QUANTITY EXCEEDED LOAD LIMIT. CREAMY CHEESE FROSTING AND MOUSSE CAKES MEASURED 50-57F INSIDE THE 3-DOOR REFRIGERATOR.
BUTTER MEASURED BETWEEN 44-49F AT PREP UNIT QUANTITY EXCEEDED LOAD LIMIT. CREAMY CHEESE FROSTING AND MOUSSE CAKES MEASURED 50-57F INSIDE THE 3-DOOR REFRIGERATOR.
BUTTER MEASURED BETWEEN 44-49F AT PREP UNIT QUANTITY EXCEEDED LOAD LIMIT. CREAMY CHEESE FROSTING AND MOUSSE CAKES MEASURED 50-57F INSIDE THE 3-DOOR REFRIGERATOR.
BUTTER MEASURED BETWEEN 44-49F AT PREP UNIT QUANTITY EXCEEDED LOAD LIMIT. CREAMY CHEESE FROSTING AND MOUSSE CAKES MEASURED 50-57F INSIDE THE 3-DOOR REFRIGERATOR.
BUTTER MEASURED BETWEEN 44-49F AT PREP UNIT QUANTITY EXCEEDED LOAD LIMIT. CREAMY CHEESE FROSTING AND MOUSSE CAKES MEASURED 50-57F INSIDE THE 3-DOOR REFRIGERATOR.
BUTTER MEASURED BETWEEN 44-49F AT PREP UNIT QUANTITY EXCEEDED LOAD LIMIT. CREAMY CHEESE FROSTING AND MOUSSE CAKES MEASURED 50-57F INSIDE THE 3-DOOR REFRIGERATOR.
BUTTER MEASURED BETWEEN 44-49F AT PREP UNIT QUANTITY EXCEEDED LOAD LIMIT. CREAMY CHEESE FROSTING AND MOUSSE CAKES MEASURED 50-57F INSIDE THE 3-DOOR REFRIGERATOR.
BUTTER MEASURED BETWEEN 44-49F AT PREP UNIT QUANTITY EXCEEDED LOAD LIMIT. CREAMY CHEESE FROSTING AND MOUSSE CAKES MEASURED 50-57F INSIDE THE 3-DOOR REFRIGERATOR.
BUTTER MEASURED BETWEEN 44-49F AT PREP UNIT QUANTITY EXCEEDED LOAD LIMIT. CREAMY CHEESE FROSTING AND MOUSSE CAKES MEASURED 50-57F INSIDE THE 3-DOOR REFRIGERATOR.
BUTTER MEASURED BETWEEN 44-49F AT PREP UNIT QUANTITY EXCEEDED LOAD LIMIT. CREAMY CHEESE FROSTING AND MOUSSE CAKES MEASURED 50-57F INSIDE THE 3-DOOR REFRIGERATOR.
BUTTER MEASURED BETWEEN 44-49F AT PREP UNIT QUANTITY EXCEEDED LOAD LIMIT. CREAMY CHEESE FROSTING AND MOUSSE CAKES MEASURED 50-57F INSIDE THE 3-DOOR REFRIGERATOR.
BUTTER MEASURED BETWEEN 44-49F AT PREP UNIT QUANTITY EXCEEDED LOAD LIMIT. CREAMY CHEESE FROSTING AND MOUSSE CAKES MEASURED 50-57F INSIDE THE 3-DOOR REFRIGERATOR.
BUTTER MEASURED BETWEEN 44-49F AT PREP UNIT QUANTITY EXCEEDED LOAD LIMIT. CREAMY CHEESE FROSTING AND MOUSSE CAKES MEASURED 50-57F INSIDE THE 3-DOOR REFRIGERATOR.
BUTTER MEASURED BETWEEN 44-49F AT PREP UNIT QUANTITY EXCEEDED LOAD LIMIT. CREAMY CHEESE FROSTING AND MOUSSE CAKES MEASURED 50-57F INSIDE THE 3-DOOR REFRIGERATOR.
BUTTER MEASURED BETWEEN 44-49F AT PREP UNIT QUANTITY EXCEEDED LOAD LIMIT. CREAMY CHEESE FROSTING AND MOUSSE CAKES MEASURED 50-57F INSIDE THE 3-DOOR REFRIGERATOR.
BUTTER MEASURED BETWEEN 44-49F AT PREP UNIT QUANTITY EXCEEDED LOAD LIMIT. CREAMY CHEESE FROSTING AND MOUSSE CAKES MEASURED 50-57F INSIDE THE 3-DOOR REFRIGERATOR.
BUTTER MEASURED BETWEEN 44-49F AT PREP UNIT QUANTITY EXCEEDED LOAD LIMIT. CREAMY CHEESE FROSTING AND MOUSSE CAKES MEASURED 50-57F INSIDE THE 3-DOOR REFRIGERATOR.
BUTTER MEASURED BETWEEN 44-49F AT PREP UNIT QUANTITY EXCEEDED LOAD LIMIT. CREAMY CHEESE FROSTING AND MOUSSE CAKES MEASURED 50-57F INSIDE THE 3-DOOR REFRIGERATOR.
BUTTER MEASURED BETWEEN 44-49F AT PREP UNIT QUANTITY EXCEEDED LOAD LIMIT. CREAMY CHEESE FROSTING AND MOUSSE CAKES MEASURED 50-57F INSIDE THE 3-DOOR REFRIGERATOR.
BUTTER MEASURED BETWEEN 44-49F AT PREP UNIT QUANTITY EXCEEDED LOAD LIMIT. CREAMY CHEESE FROSTING AND MOUSSE CAKES MEASURED 50-57F INSIDE THE 3-DOOR REFRIGERATOR.
BUTTER MEASURED BETWEEN 44-49F AT PREP UNIT QUANTITY EXCEEDED LOAD LIMIT. CREAMY CHEESE FROSTING AND MOUSSE CAKES MEASURED 50-57F INSIDE THE 3-DOOR REFRIGERATOR.
BUTTER MEASURED BETWEEN 44-49F AT PREP UNIT QUANTITY EXCEEDED LOAD LIMIT. CREAMY CHEESE FROSTING AND MOUSSE CAKES MEASURED 50-57F INSIDE THE 3-DOOR REFRIGERATOR.
BUTTER MEASURED BETWEEN 44-49F AT PREP UNIT QUANTITY EXCEEDED LOAD LIMIT. CREAMY CHEESE FROSTING AND MOUSSE CAKES MEASURED 50-57F INSIDE THE 3-DOOR REFRIGERATOR.
BUTTER MEASURED BETWEEN 44-49F AT PREP UNIT QUANTITY EXCEEDED LOAD LIMIT. CREAMY CHEESE FROSTING AND MOUSSE CAKES MEASURED 50-57F INSIDE THE 3-DOOR REFRIGERATOR.
BUTTER MEASURED BETWEEN 44-49F AT PREP UNIT QUANTITY EXCEEDED LOAD LIMIT. CREAMY CHEESE FROSTING AND MOUSSE CAKES MEASURED 50-57F INSIDE THE 3-DOOR REFRIGERATOR.
BUTTER MEASURED BETWEEN 44-49F AT PREP UNIT QUANTITY EXCEEDED LOAD LIMIT. CREAMY CHEESE FROSTING AND MOUSSE CAKES MEASURED 50-57F INSIDE THE 3-DOOR REFRIGERATOR.
BUTTER MEASURED BETWEEN 44-49F AT PREP UNIT QUANTITY EXCEEDED LOAD LIMIT. CREAMY CHEESE FROSTING AND MOUSSE CAKES MEASURED 50-57F INSIDE THE 3-DOOR REFRIGERATOR.
BUTTER MEASURED BETWEEN 44-49F AT PREP UNIT QUANTITY EXCEEDED LOAD LIMIT. CREAMY CHEESE FROSTING AND MOUSSE CAKES MEASURED 50-57F INSIDE THE 3-DOOR REFRIGERATOR.
BUTTER MEASURED BETWEEN 44-49F AT PREP UNIT QUANTITY EXCEEDED LOAD LIMIT. CREAMY CHEESE FROSTING AND MOUSSE CAKES MEASURED 50-57F INSIDE THE 3-DOOR REFRIGERATOR.
BUTTER MEASURED BETWEEN 44-49F AT PREP UNIT QUANTITY EXCEEDED LOAD LIMIT. CREAMY CHEESE FROSTING AND MOUSSE CAKES MEASURED 50-57F INSIDE THE 3-DOOR REFRIGERATOR.
BUTTER MEASURED BETWEEN 44-49F AT PREP UNIT QUANTITY EXCEEDED LOAD LIMIT. CREAMY CHEESE FROSTING AND MOUSSE CAKES MEASURED 50-57F INSIDE THE 3-DOOR REFRIGERATOR.
BUTTER MEASURED BETWEEN 44-49F AT PREP UNIT QUANTITY EXCEEDED LOAD LIMIT. CREAMY CHEESE FROSTING AND MOUSSE CAKES MEASURED 50-57F INSIDE THE 3-DOOR REFRIGERATOR.
BUTTER MEASURED BETWEEN 44-49F AT PREP UNIT QUANTITY EXCEEDED LOAD LIMIT. CREAMY CHEESE FROSTING AND MOUSSE CAKES MEASURED 50-57F INSIDE THE 3-DOOR REFRIGERATOR.
BUTTER MEASURED BETWEEN 44-49F AT PREP UNIT QUANTITY EXCEEDED LOAD LIMIT. CREAMY CHEESE FROSTING AND MOUSSE CAKES MEASURED 50-57F INSIDE THE 3-DOOR REFRIGERATOR.
BUTTER MEASURED BETWEEN 44-49F AT PREP UNIT QUANTITY EXCEEDED LOAD LIMIT. CREAMY CHEESE FROSTING AND MOUSSE CAKES MEASURED 50-57F INSIDE THE 3-DOOR REFRIGERATOR.
BUTTER MEASURED BETWEEN 44-49F AT PREP UNIT QUANTITY EXCEEDED LOAD LIMIT. CREAMY CHEESE FROSTING AND MOUSSE CAKES MEASURED 50-57F INSIDE THE 3-DOOR REFRIGERATOR.
BUTTER MEASURED BETWEEN 44-49F AT PREP UNIT QUANTITY EXCEEDED LOAD LIMIT. CREAMY CHEESE FROSTING AND MOUSSE CAKES MEASURED 50-57F INSIDE THE 3-DOOR REFRIGERATOR.
BUTTER MEASURED BETWEEN 44-49F AT PREP UNIT QUANTITY EXCEEDED LOAD LIMIT. CREAMY CHEESE FROSTING AND MOUSSE CAKES MEASURED 50-57F INSIDE THE 3-DOOR REFRIGERATOR.
BUTTER MEASURED BETWEEN 44-49F AT PREP UNIT QUANTITY EXCEEDED LOAD LIMIT. CREAMY CHEESE FROSTING AND MOUSSE CAKES MEASURED 50-57F INSIDE THE 3-DOOR REFRIGERATOR.
BUTTER MEASURED BETWEEN 44-49F AT PREP UNIT QUANTITY EXCEEDED LOAD LIMIT. CREAMY CHEESE FROSTING AND MOUSSE CAKES MEASURED 50-57F INSIDE THE 3-DOOR REFRIGERATOR.
BUTTER MEASURED BETWEEN 44-49F AT PREP UNIT QUANTITY EXCEEDED LOAD LIMIT. CREAMY CHEESE FROSTING AND MOUSSE CAKES MEASURED 50-57F INSIDE THE 3-DOOR REFRIGERATOR.
BUTTER MEASURED BETWEEN 44-49F AT PREP UNIT QUANTITY EXCEEDED LOAD LIMIT. CREAMY CHEESE FROSTING AND MOUSSE CAKES MEASURED 50-57F INSIDE THE 3-DOOR REFRIGERATOR.
BUTTER MEASURED BETWEEN 44-49F AT PREP UNIT QUANTITY EXCEEDED LOAD LIMIT. CREAMY CHEESE FROSTING AND MOUSSE CAKES MEASURED 50-57F INSIDE THE 3-DOOR REFRIGERATOR.
BUTTER MEASURED BETWEEN 44-49F AT PREP UNIT QUANTITY EXCEEDED LOAD LIMIT. CREAMY CHEESE FROSTING AND MOUSSE CAKES MEASURED 50-57F INSIDE THE 3-DOOR REFRIGERATOR.
BUTTER MEASURED BETWEEN 44-49F AT PREP UNIT QUANTITY EXCEEDED LOAD LIMIT. CREAMY CHEESE FROSTING AND MOUSSE CAKES MEASURED 50-57F INSIDE THE 3-DOOR REFRIGERATOR.
BUTTER MEASURED BETWEEN 44-49F AT PREP UNIT QUANTITY EXCEEDED LOAD LIMIT. CREAMY CHEESE FROSTING AND MOUSSE CAKES MEASURED 50-57F INSIDE THE 3-DOOR REFRIGERATOR.
BUTTER MEASURED BETWEEN 44-49F AT PREP UNIT QUANTITY EXCEEDED LOAD LIMIT. CREAMY CHEESE FROSTING AND MOUSSE CAKES MEASURED 50-57F INSIDE THE 3-DOOR REFRIGERATOR.
BUTTER MEASURED BETWEEN 44-49F AT PREP UNIT QUANTITY EXCEEDED LOAD LIMIT.
FLOOR SINK IS DRAINING VERY SLOWLY/ CLOGGED (UNDER FRONT HAND SINK).
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE.
HOT WATER SUPPLY IS NOT AVAILABLE AT RESTROOM HAND SINK, WATER MEASURED 78F.

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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:

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