Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Routine Inspection | Mar 9, 2010 | 97 |
No violation noted during this evaluation. | Follow-up Inspection | Mar 25, 2010 | 100 |
|
Routine Inspection | Sep 20, 2010 | 98 |
No violation noted during this evaluation. | Enforcement Action | Feb 8, 2011 | 100 |
|
Routine Inspection | Feb 8, 2011 | 98 |
|
Routine Inspection | Jun 29, 2011 | 99 |
|
Routine Inspection | Dec 13, 2011 | 99 |
|
Routine Inspection | May 3, 2012 | 99 |
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 potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
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 potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
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)
Dec 13, 2011All 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)
May 3, 2012All 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)
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Name |
Address |
Distance |
---|---|---|
MERCADO LA TORRE | 614 E Evelyn Avenue, Sunnyvale | 0.00 miles |
FAIROAKS CHEVRON | 296 N Fair Oaks Avenue, Sunnyvale | 0.03 miles |
LITTLE MICHOACAN | 305 N Fair Oaks Avenue, Sunnyvale | 0.03 miles |
BLUE BONNET SALOON | 208 S Fair Oaks Avenue, Sunnyvale | 0.04 miles |
UNA MAS | 548-1 Lawrence Ex # 1, Sunnyvale | 0.10 miles |
FAULTLINE BREWING CO | 1235 Oakmead Py, Sunnyvale | 0.10 miles |
BERYL'S PLACE | 1250 Oakmead Py 111, Sunnyvale | 0.10 miles |
MERIT VEGETARIAN RESTAURANT | 548 Lawrence Ex 2, Sunnyvale | 0.10 miles |
FRESH U ORDER | 500 Lawrence Ex F, Sunnyvale | 0.10 miles |
COCO'S FAMOUS HAMBURGERS #59 | 1206 Oakmead Py, Sunnyvale | 0.10 miles |
Restaurant representatives - add corrected or new information about TAQUERIA EL GRULLO, 620 E Evelyn Avenue, Sunnyvale, CA 94086 »