Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Routine Inspection | Jan 20, 2010 | 99 |
|
Routine Inspection | Aug 12, 2010 | 98 |
|
Routine Inspection | Feb 22, 2011 | 97 |
|
Follow-up Inspection | Jul 27, 2012 | 99 |
No violation noted during this evaluation. | Routine Inspection | Jul 27, 2012 | 100 |
|
Follow-up Inspection | Aug 3, 2012 | 99 |
|
Routine Inspection | Mar 29, 2013 | 95 |
|
Routine Inspection | Aug 27, 2013 | 94 |
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)
Aug 12, 2010All 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))
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))
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))
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))
Aug 3, 2012Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
Mar 29, 2013All 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)).
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
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)
A food facility shall not be open for business without a valid permit. (114067(b) & (c), 114381 (a), 114381.2, 114387)
COPY OF LAST INSPECTION REPORT IS NOT AVAILABLE.
CURRENT FOOD SAFETY CERTIFICATE IS MISSING.
CURRENT PERMIT IS NOT AVAILABLE.
OBSERVED HANDSINK DRAINS POORLY.
OBSERVED AT 3-COMP SINK LEFT FAUCET DRIPS AND COLD WATER HANDLE IS BROKEN.
OBSERVED HANDSINK DRAINS POORLY.
OBSERVED AT 3-COMP SINK LEFT FAUCET DRIPS AND COLD WATER HANDLE IS BROKEN.
OBSERVED HANDSINK DRAINS POORLY.
OBSERVED AT 3-COMP SINK LEFT FAUCET DRIPS AND COLD WATER HANDLE IS BROKEN.
OBSERVED HANDSINK DRAINS POORLY.
OBSERVED AT 3-COMP SINK LEFT FAUCET DRIPS AND COLD WATER HANDLE IS BROKEN.
OBSERVED HANDSINK DRAINS POORLY.
OBSERVED AT 3-COMP SINK LEFT FAUCET DRIPS AND COLD WATER HANDLE IS BROKEN.
OBSERVED HANDSINK DRAINS POORLY.
OBSERVED AT 3-COMP SINK LEFT FAUCET DRIPS AND COLD WATER HANDLE IS BROKEN.
OBSERVED HANDSINK DRAINS POORLY.
OBSERVED AT 3-COMP SINK LEFT FAUCET DRIPS AND COLD WATER HANDLE IS BROKEN.
OBSERVED HANDSINK DRAINS POORLY.
OBSERVED AT 3-COMP SINK LEFT FAUCET DRIPS AND COLD WATER HANDLE IS BROKEN.
OBSERVED HANDSINK DRAINS POORLY.
OBSERVED AT 3-COMP SINK LEFT FAUCET DRIPS AND COLD WATER HANDLE IS BROKEN.
OBSERVED HANDSINK DRAINS POORLY.
OBSERVED AT 3-COMP SINK LEFT FAUCET DRIPS AND COLD WATER HANDLE IS BROKEN.
OBSERVED HANDSINK DRAINS POORLY.
OBSERVED AT 3-COMP SINK LEFT FAUCET DRIPS AND COLD WATER HANDLE IS BROKEN.
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
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)
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.
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)
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)
FACILITY TIME CODES SLICED TOMATO SLICES KEPT AT ROOM TEMPERATURE BUT LACKS TIME AS A PUBLIC HEALTH CONTROL. (PHF'S) WRITTEN POLICY AND DAILY LOG TO DOCUMENT FOOD IS DISPOSED OF AFTER 4 HOURS.
MEASURED SLICED TURKEY, FAR LEFT PREP FRIDGE, TOP 45F, BOTTOM 44F.
NO FOOD SAFETY CERTIFICATE.
OBSERVED CRUMPLED SARAN WRAP IS USED TO STOP SANITIZING SINK WATER.
OBSERVED PIPE LEAK UNDER MIDDLE SINK AND LEFT FAUCET AT 3-COMP SINK.
OBSERVED RIGHT URINAL IS INOPERABLE.
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 |
---|---|---|
IGUANAS BURRITOZILLA | 4300 Great America Py 116, Santa Clara | 0.00 miles |
IHOP | 4200 Great America Py, Santa Clara | 0.00 miles |
CITRIX CAFE | 4988 Great America Py, Santa Clara | 0.00 miles |
HYATT REGENCY- SC-TRESCA RESTAURANT | 5101 Great America Py, Santa Clara | 0.00 miles |
HYATT REGENCY SC-LOBBY BAR | 5101 Great America Py, Santa Clara | 0.00 miles |
TRUYA SUSHI | 5101 Great America Py, Santa Clara | 0.00 miles |
BENNIGAN'S | 4150 Great America Py, Santa Clara | 0.00 miles |
FALAFEL CAFE | 4300 Great America Py 172, Santa Clara | 0.00 miles |
DONUT DEN | 4300 Great America Py 100, Santa Clara | 0.00 miles |
ARAMARK-CONVENTION CENTER KITCHEN | 5001 Great America Py, Santa Clara | 0.00 miles |
Restaurant representatives - add corrected or new information about TOGO'S GREAT AMERICA, 4300 Great America Py 108, Santa Clara, CA 95054 »