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

Business Info

Restaurant: WILLOW ST WOOD FIRED PIZZA
Address: 1072 Willow Street, San Jose, CA 95125
Type: Restaurant 6-25 Employees
Total inspections: 7
Last inspection: Mar 29, 2013

Score
(the higher the better)
99

Add photo of this business × Description:

Restaurant representatives - add corrected or new information about WILLOW ST WOOD FIRED PIZZA, 1072 Willow Street, San Jose, CA 95125 »

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 3.20.240.124 will be logged.

Violation descriptions and comments

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

Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
Shell stock shall have complete certification tags and shall be properly stored and displayed. (114039 - 114039.5)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
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)
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
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)
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 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 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 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)
No employees shall eat, drink, or smoke in any work area. (113977)
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)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))

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)
All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
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)
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)).
No employees shall eat, drink, or smoke in any work area. (113977)
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))
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 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 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)
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)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
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))
No employees shall eat, drink, or smoke in any work area. (113977)
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)
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)
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)
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)
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)

BROKEN FAUCET AT THE WAREWASH SINK.
LACKING LABELS ON FOOD STORAGE CONTAINERS.
OBSERVED A GAP AT THE END OF HOOD FILTERS ABOVE COOK LINE.
OBSERVED A PIECE OF PLASTIC ON END OF DRAIN PIP FROM FOOD PREP SINK IN THE FLOOR SINK.
OBSERVED AN EMPLOYEE DRINK FROM AN UNCOVERED CUP AT THE COOK LINE.
OBSERVED EMPLOYEES USE A BOWL AND A CUP TO SCOOP ICE FROM ICE BINS.
DISHWASHER IS NOT MAINTAINING A CHLORINE RESIDUE OF AT LEAST 50PPM FOR THE FINAL RINSE.
FOOD UNDER COOK LINE IS NOT MAINTAINED AT 41F OR BELOW.
PLASTIC PIECE LINING SHELVES FUSED TO DRY DISH WARE. OBSERVED EMPLOYEES USE A BOWL AND A CUP TO SCOOP ICE FROM ICE BINS.
DISHWASHER IS NOT MAINTAINING A CHLORINE RESIDUE OF AT LEAST 50PPM FOR THE FINAL RINSE.
FOOD UNDER COOK LINE IS NOT MAINTAINED AT 41F OR BELOW.
PLASTIC PIECE LINING SHELVES FUSED TO DRY DISH WARE. OBSERVED EMPLOYEES USE A BOWL AND A CUP TO SCOOP ICE FROM ICE BINS.
DISHWASHER IS NOT MAINTAINING A CHLORINE RESIDUE OF AT LEAST 50PPM FOR THE FINAL RINSE.
FOOD UNDER COOK LINE IS NOT MAINTAINED AT 41F OR BELOW.
PLASTIC PIECE LINING SHELVES FUSED TO DRY DISH WARE. OBSERVED EMPLOYEES USE A BOWL AND A CUP TO SCOOP ICE FROM ICE BINS.
DISHWASHER IS NOT MAINTAINING A CHLORINE RESIDUE OF AT LEAST 50PPM FOR THE FINAL RINSE.
FOOD UNDER COOK LINE IS NOT MAINTAINED AT 41F OR BELOW.
PLASTIC PIECE LINING SHELVES FUSED TO DRY DISH WARE. OBSERVED EMPLOYEES USE A BOWL AND A CUP TO SCOOP ICE FROM ICE BINS.
DISHWASHER IS NOT MAINTAINING A CHLORINE RESIDUE OF AT LEAST 50PPM FOR THE FINAL RINSE.
FOOD UNDER COOK LINE IS NOT MAINTAINED AT 41F OR BELOW.
PLASTIC PIECE LINING SHELVES FUSED TO DRY DISH WARE. OBSERVED EMPLOYEES USE A BOWL AND A CUP TO SCOOP ICE FROM ICE BINS.
DISHWASHER IS NOT MAINTAINING A CHLORINE RESIDUE OF AT LEAST 50PPM FOR THE FINAL RINSE.
FOOD UNDER COOK LINE IS NOT MAINTAINED AT 41F OR BELOW.
PLASTIC PIECE LINING SHELVES FUSED TO DRY DISH WARE. OBSERVED EMPLOYEES USE A BOWL AND A CUP TO SCOOP ICE FROM ICE BINS.
DISHWASHER IS NOT MAINTAINING A CHLORINE RESIDUE OF AT LEAST 50PPM FOR THE FINAL RINSE.
FOOD UNDER COOK LINE IS NOT MAINTAINED AT 41F OR BELOW.
PLASTIC PIECE LINING SHELVES FUSED TO DRY DISH WARE. OBSERVED EMPLOYEES USE A BOWL AND A CUP TO SCOOP ICE FROM ICE BINS.
DISHWASHER IS NOT MAINTAINING A CHLORINE RESIDUE OF AT LEAST 50PPM FOR THE FINAL RINSE.
FOOD UNDER COOK LINE IS NOT MAINTAINED AT 41F OR BELOW.
PLASTIC PIECE LINING SHELVES FUSED TO DRY DISH WARE. OBSERVED EMPLOYEES USE A BOWL AND A CUP TO SCOOP ICE FROM ICE BINS.
DISHWASHER IS NOT MAINTAINING A CHLORINE RESIDUE OF AT LEAST 50PPM FOR THE FINAL RINSE.
FOOD UNDER COOK LINE IS NOT MAINTAINED AT 41F OR BELOW.
PLASTIC PIECE LINING SHELVES FUSED TO DRY DISH WARE. OBSERVED EMPLOYEES USE A BOWL AND A CUP TO SCOOP ICE FROM ICE BINS.
DISHWASHER IS NOT MAINTAINING A CHLORINE RESIDUE OF AT LEAST 50PPM FOR THE FINAL RINSE.
FOOD UNDER COOK LINE IS NOT MAINTAINED AT 41F OR BELOW.
PLASTIC PIECE LINING SHELVES FUSED TO DRY DISH WARE. OBSERVED EMPLOYEES USE A BOWL AND A CUP TO SCOOP ICE FROM ICE BINS.
DISHWASHER IS NOT MAINTAINING A CHLORINE RESIDUE OF AT LEAST 50PPM FOR THE FINAL RINSE.
FOOD UNDER COOK LINE IS NOT MAINTAINED AT 41F OR BELOW.
PLASTIC PIECE LINING SHELVES FUSED TO DRY DISH WARE. OBSERVED EMPLOYEES USE A BOWL AND A CUP TO SCOOP ICE FROM ICE BINS.
DISHWASHER IS NOT MAINTAINING A CHLORINE RESIDUE OF AT LEAST 50PPM FOR THE FINAL RINSE.
FOOD UNDER COOK LINE IS NOT MAINTAINED AT 41F OR BELOW.
PLASTIC PIECE LINING SHELVES FUSED TO DRY DISH WARE. OBSERVED EMPLOYEES USE A BOWL AND A CUP TO SCOOP ICE FROM ICE BINS.
DISHWASHER IS NOT MAINTAINING A CHLORINE RESIDUE OF AT LEAST 50PPM FOR THE FINAL RINSE.
FOOD UNDER COOK LINE IS NOT MAINTAINED AT 41F OR BELOW.
PLASTIC PIECE LINING SHELVES FUSED TO DRY DISH WARE. OBSERVED EMPLOYEES USE A BOWL AND A CUP TO SCOOP ICE FROM ICE BINS.
DISHWASHER IS NOT MAINTAINING A CHLORINE RESIDUE OF AT LEAST 50PPM FOR THE FINAL RINSE.
FOOD UNDER COOK LINE IS NOT MAINTAINED AT 41F OR BELOW.
PLASTIC PIECE LINING SHELVES FUSED TO DRY DISH WARE. OBSERVED EMPLOYEES USE A BOWL AND A CUP TO SCOOP ICE FROM ICE BINS.
DISHWASHER IS NOT MAINTAINING A CHLORINE RESIDUE OF AT LEAST 50PPM FOR THE FINAL RINSE.
FOOD UNDER COOK LINE IS NOT MAINTAINED AT 41F OR BELOW.
PLASTIC PIECE LINING SHELVES FUSED TO DRY DISH WARE. OBSERVED EMPLOYEES USE A BOWL AND A CUP TO SCOOP ICE FROM ICE BINS.
DISHWASHER IS NOT MAINTAINING A CHLORINE RESIDUE OF AT LEAST 50PPM FOR THE FINAL RINSE.
FOOD UNDER COOK LINE IS NOT MAINTAINED AT 41F OR BELOW.
PLASTIC PIECE LINING SHELVES FUSED TO DRY DISH WARE. OBSERVED EMPLOYEES USE A BOWL AND A CUP TO SCOOP ICE FROM ICE BINS.
DISHWASHER IS NOT MAINTAINING A CHLORINE RESIDUE OF AT LEAST 50PPM FOR THE FINAL RINSE.
FOOD UNDER COOK LINE IS NOT MAINTAINED AT 41F OR BELOW.
PLASTIC PIECE LINING SHELVES FUSED TO DRY DISH WARE. OBSERVED EMPLOYEES USE A BOWL AND A CUP TO SCOOP ICE FROM ICE BINS.
DISHWASHER IS NOT MAINTAINING A CHLORINE RESIDUE OF AT LEAST 50PPM FOR THE FINAL RINSE.
FOOD UNDER COOK LINE IS NOT MAINTAINED AT 41F OR BELOW.
PLASTIC PIECE LINING SHELVES FUSED TO DRY DISH WARE. OBSERVED EMPLOYEES USE A BOWL AND A CUP TO SCOOP ICE FROM ICE BINS.
DISHWASHER IS NOT MAINTAINING A CHLORINE RESIDUE OF AT LEAST 50PPM FOR THE FINAL RINSE.
FOOD UNDER COOK LINE IS NOT MAINTAINED AT 41F OR BELOW.
PLASTIC PIECE LINING SHELVES FUSED TO DRY DISH WARE. OBSERVED EMPLOYEES USE A BOWL AND A CUP TO SCOOP ICE FROM ICE BINS.
DISHWASHER IS NOT MAINTAINING A CHLORINE RESIDUE OF AT LEAST 50PPM FOR THE FINAL RINSE.
FOOD UNDER COOK LINE IS NOT MAINTAINED AT 41F OR BELOW.
PLASTIC PIECE LINING SHELVES FUSED TO DRY DISH WARE. OBSERVED EMPLOYEES USE A BOWL AND A CUP TO SCOOP ICE FROM ICE BINS.
DISHWASHER IS NOT MAINTAINING A CHLORINE RESIDUE OF AT LEAST 50PPM FOR THE FINAL RINSE.
FOOD UNDER COOK LINE IS NOT MAINTAINED AT 41F OR BELOW.
PLASTIC PIECE LINING SHELVES FUSED TO DRY DISH WARE. OBSERVED EMPLOYEES USE A BOWL AND A CUP TO SCOOP ICE FROM ICE BINS.
DISHWASHER IS NOT MAINTAINING A CHLORINE RESIDUE OF AT LEAST 50PPM FOR THE FINAL RINSE.
FOOD UNDER COOK LINE IS NOT MAINTAINED AT 41F OR BELOW.
PLASTIC PIECE LINING SHELVES FUSED TO DRY DISH WARE. OBSERVED EMPLOYEES USE A BOWL AND A CUP TO SCOOP ICE FROM ICE BINS.
DISHWASHER IS NOT MAINTAINING A CHLORINE RESIDUE OF AT LEAST 50PPM FOR THE FINAL RINSE.
FOOD UNDER COOK LINE IS NOT MAINTAINED AT 41F OR BELOW.
PLASTIC PIECE LINING SHELVES FUSED TO DRY DISH WARE. OBSERVED EMPLOYEES USE A BOWL AND A CUP TO SCOOP ICE FROM ICE BINS.
DISHWASHER IS NOT MAINTAINING A CHLORINE RESIDUE OF AT LEAST 50PPM FOR THE FINAL RINSE.
FOOD UNDER COOK LINE IS NOT MAINTAINED AT 41F OR BELOW.
PLASTIC PIECE LINING SHELVES FUSED TO DRY DISH WARE. OBSERVED EMPLOYEES USE A BOWL AND A CUP TO SCOOP ICE FROM ICE BINS.
DISHWASHER IS NOT MAINTAINING A CHLORINE RESIDUE OF AT LEAST 50PPM FOR THE FINAL RINSE.
FOOD UNDER COOK LINE IS NOT MAINTAINED AT 41F OR BELOW.
PLASTIC PIECE LINING SHELVES FUSED TO DRY DISH WARE. OBSERVED EMPLOYEES USE A BOWL AND A CUP TO SCOOP ICE FROM ICE BINS.
DISHWASHER IS NOT MAINTAINING A CHLORINE RESIDUE OF AT LEAST 50PPM FOR THE FINAL RINSE.
FOOD UNDER COOK LINE IS NOT MAINTAINED AT 41F OR BELOW.
PLASTIC PIECE LINING SHELVES FUSED TO DRY DISH WARE. OBSERVED EMPLOYEES USE A BOWL AND A CUP TO SCOOP ICE FROM ICE BINS.
DISHWASHER IS NOT MAINTAINING A CHLORINE RESIDUE OF AT LEAST 50PPM FOR THE FINAL RINSE.
FOOD UNDER COOK LINE IS NOT MAINTAINED AT 41F OR BELOW.
PLASTIC PIECE LINING SHELVES FUSED TO DRY DISH WARE. OBSERVED EMPLOYEES USE A BOWL AND A CUP TO SCOOP ICE FROM ICE BINS.
DISHWASHER IS NOT MAINTAINING A CHLORINE RESIDUE OF AT LEAST 50PPM FOR THE FINAL RINSE.
FOOD UNDER COOK LINE IS NOT MAINTAINED AT 41F OR BELOW.
PLASTIC PIECE LINING SHELVES FUSED TO DRY DISH WARE. OBSERVED EMPLOYEES USE A BOWL AND A CUP TO SCOOP ICE FROM ICE BINS.
DISHWASHER IS NOT MAINTAINING A CHLORINE RESIDUE OF AT LEAST 50PPM FOR THE FINAL RINSE.
FOOD UNDER COOK LINE IS NOT MAINTAINED AT 41F OR BELOW.
PLASTIC PIECE LINING SHELVES FUSED TO DRY DISH WARE. OBSERVED EMPLOYEES USE A BOWL AND A CUP TO SCOOP ICE FROM ICE BINS.
DISHWASHER IS NOT MAINTAINING A CHLORINE RESIDUE OF AT LEAST 50PPM FOR THE FINAL RINSE.
FOOD UNDER COOK LINE IS NOT MAINTAINED AT 41F OR BELOW.
PLASTIC PIECE LINING SHELVES FUSED TO DRY DISH WARE. OBSERVED EMPLOYEES USE A BOWL AND A CUP TO SCOOP ICE FROM ICE BINS.
DISHWASHER IS NOT MAINTAINING A CHLORINE RESIDUE OF AT LEAST 50PPM FOR THE FINAL RINSE.
FOOD UNDER COOK LINE IS NOT MAINTAINED AT 41F OR BELOW.
PLASTIC PIECE LINING SHELVES FUSED TO DRY DISH WARE. OBSERVED EMPLOYEES USE A BOWL AND A CUP TO SCOOP ICE FROM ICE BINS.
DISHWASHER IS NOT MAINTAINING A CHLORINE RESIDUE OF AT LEAST 50PPM FOR THE FINAL RINSE.
FOOD UNDER COOK LINE IS NOT MAINTAINED AT 41F OR BELOW.
PLASTIC PIECE LINING SHELVES FUSED TO DRY DISH WARE. OBSERVED EMPLOYEES USE A BOWL AND A CUP TO SCOOP ICE FROM ICE BINS.
DISHWASHER IS NOT MAINTAINING A CHLORINE RESIDUE OF AT LEAST 50PPM FOR THE FINAL RINSE.
FOOD UNDER COOK LINE IS NOT MAINTAINED AT 41F OR BELOW.
PLASTIC PIECE LINING SHELVES FUSED TO DRY DISH WARE. OBSERVED EMPLOYEES USE A BOWL AND A CUP TO SCOOP ICE FROM ICE BINS.
DISHWASHER IS NOT MAINTAINING A CHLORINE RESIDUE OF AT LEAST 50PPM FOR THE FINAL RINSE.
FOOD UNDER COOK LINE IS NOT MAINTAINED AT 41F OR BELOW.
PLASTIC PIECE LINING SHELVES FUSED TO DRY DISH WARE. OBSERVED EMPLOYEES USE A BOWL AND A CUP TO SCOOP ICE FROM ICE BINS.
DISHWASHER IS NOT MAINTAINING A CHLORINE RESIDUE OF AT LEAST 50PPM FOR THE FINAL RINSE.
FOOD UNDER COOK LINE IS NOT MAINTAINED AT 41F OR BELOW.
PLASTIC PIECE LINING SHELVES FUSED TO DRY DISH WARE. OBSERVED EMPLOYEES USE A BOWL AND A CUP TO SCOOP ICE FROM ICE BINS.
DISHWASHER IS NOT MAINTAINING A CHLORINE RESIDUE OF AT LEAST 50PPM FOR THE FINAL RINSE.
FOOD UNDER COOK LINE IS NOT MAINTAINED AT 41F OR BELOW.
PLASTIC PIECE LINING SHELVES FUSED TO DRY DISH WARE. OBSERVED EMPLOYEES USE A BOWL AND A CUP TO SCOOP ICE FROM ICE BINS.
DISHWASHER IS NOT MAINTAINING A CHLORINE RESIDUE OF AT LEAST 50PPM FOR THE FINAL RINSE.
FOOD UNDER COOK LINE IS NOT MAINTAINED AT 41F OR BELOW.
PLASTIC PIECE LINING SHELVES FUSED TO DRY DISH WARE. OBSERVED EMPLOYEES USE A BOWL AND A CUP TO SCOOP ICE FROM ICE BINS.
DISHWASHER IS NOT MAINTAINING A CHLORINE RESIDUE OF AT LEAST 50PPM FOR THE FINAL RINSE.
FOOD UNDER COOK LINE IS NOT MAINTAINED AT 41F OR BELOW.
PLASTIC PIECE LINING SHELVES FUSED TO DRY DISH WARE. OBSERVED EMPLOYEES USE A BOWL AND A CUP TO SCOOP ICE FROM ICE BINS.
DISHWASHER IS NOT MAINTAINING A CHLORINE RESIDUE OF AT LEAST 50PPM FOR THE FINAL RINSE.
FOOD UNDER COOK LINE IS NOT MAINTAINED AT 41F OR BELOW.
PLASTIC PIECE LINING SHELVES FUSED TO DRY DISH WARE. OBSERVED EMPLOYEES USE A BOWL AND A CUP TO SCOOP ICE FROM ICE BINS.
DISHWASHER IS NOT MAINTAINING A CHLORINE RESIDUE OF AT LEAST 50PPM FOR THE FINAL RINSE.
FOOD UNDER COOK LINE IS NOT MAINTAINED AT 41F OR BELOW.
PLASTIC PIECE LINING SHELVES FUSED TO DRY DISH WARE. OBSERVED EMPLOYEES USE A BOWL AND A CUP TO SCOOP ICE FROM ICE BINS.
DISHWASHER IS NOT MAINTAINING A CHLORINE RESIDUE OF AT LEAST 50PPM FOR THE FINAL RINSE.
FOOD UNDER COOK LINE IS NOT MAINTAINED AT 41F OR BELOW.
PLASTIC PIECE LINING SHELVES FUSED TO DRY DISH WARE. OBSERVED EMPLOYEES USE A BOWL AND A CUP TO SCOOP ICE FROM ICE BINS.
DISHWASHER IS NOT MAINTAINING A CHLORINE RESIDUE OF AT LEAST 50PPM FOR THE FINAL RINSE.
FOOD UNDER COOK LINE IS NOT MAINTAINED AT 41F OR BELOW.
PLASTIC PIECE LINING SHELVES FUSED TO DRY DISH WARE. OBSERVED EMPLOYEES USE A BOWL AND A CUP TO SCOOP ICE FROM ICE BINS.
DISHWASHER IS NOT MAINTAINING A CHLORINE RESIDUE OF AT LEAST 50PPM FOR THE FINAL RINSE.
FOOD UNDER COOK LINE IS NOT MAINTAINED AT 41F OR BELOW.
PLASTIC PIECE LINING SHELVES FUSED TO DRY DISH WARE. OBSERVED EMPLOYEES USE A BOWL AND A CUP TO SCOOP ICE FROM ICE BINS.
DISHWASHER IS NOT MAINTAINING A CHLORINE RESIDUE OF AT LEAST 50PPM FOR THE FINAL RINSE.
FOOD UNDER COOK LINE IS NOT MAINTAINED AT 41F OR BELOW.
PLASTIC PIECE LINING SHELVES FUSED TO DRY DISH WARE. OBSERVED EMPLOYEES USE A BOWL AND A CUP TO SCOOP ICE FROM ICE BINS.
DISHWASHER IS NOT MAINTAINING A CHLORINE RESIDUE OF AT LEAST 50PPM FOR THE FINAL RINSE.
FOOD UNDER COOK LINE IS NOT MAINTAINED AT 41F OR BELOW.
PLASTIC PIECE LINING SHELVES FUSED TO DRY DISH WARE. OBSERVED EMPLOYEES USE A BOWL AND A CUP TO SCOOP ICE FROM ICE BINS.
DISHWASHER IS NOT MAINTAINING A CHLORINE RESIDUE OF AT LEAST 50PPM FOR THE FINAL RINSE.
FOOD UNDER COOK LINE IS NOT MAINTAINED AT 41F OR BELOW.
PLASTIC PIECE LINING SHELVES FUSED TO DRY DISH WARE. OBSERVED EMPLOYEES USE A BOWL AND A CUP TO SCOOP ICE FROM ICE BINS.
DISHWASHER IS NOT MAINTAINING A CHLORINE RESIDUE OF AT LEAST 50PPM FOR THE FINAL RINSE.
FOOD UNDER COOK LINE IS NOT MAINTAINED AT 41F OR BELOW.
PLASTIC PIECE LINING SHELVES FUSED TO DRY DISH WARE. OBSERVED EMPLOYEES USE A BOWL AND A CUP TO SCOOP ICE FROM ICE BINS.
DISHWASHER IS NOT MAINTAINING A CHLORINE RESIDUE OF AT LEAST 50PPM FOR THE FINAL RINSE.
FOOD UNDER COOK LINE IS NOT MAINTAINED AT 41F OR BELOW.
PLASTIC PIECE LINING SHELVES FUSED TO DRY DISH WARE. OBSERVED EMPLOYEES USE A BOWL AND A CUP TO SCOOP ICE FROM ICE BINS.
DISHWASHER IS NOT MAINTAINING A CHLORINE RESIDUE OF AT LEAST 50PPM FOR THE FINAL RINSE.
FOOD UNDER COOK LINE IS NOT MAINTAINED AT 41F OR BELOW.
PLASTIC PIECE LINING SHELVES FUSED TO DRY DISH WARE. OBSERVED EMPLOYEES USE A BOWL AND A CUP TO SCOOP ICE FROM ICE BINS.
DISHWASHER IS NOT MAINTAINING A CHLORINE RESIDUE OF AT LEAST 50PPM FOR THE FINAL RINSE.
FOOD UNDER COOK LINE IS NOT MAINTAINED AT 41F OR BELOW.
PLASTIC PIECE LINING SHELVES FUSED TO DRY DISH WARE. OBSERVED EMPLOYEES USE A BOWL AND A CUP TO SCOOP ICE FROM ICE BINS.
DISHWASHER IS NOT MAINTAINING A CHLORINE RESIDUE OF AT LEAST 50PPM FOR THE FINAL RINSE.
FOOD UNDER COOK LINE IS NOT MAINTAINED AT 41F OR BELOW.
PLASTIC PIECE LINING SHELVES FUSED TO DRY DISH WARE. OBSERVED EMPLOYEES USE A BOWL AND A CUP TO SCOOP ICE FROM ICE BINS.
DISHWASHER IS NOT MAINTAINING A CHLORINE RESIDUE OF AT LEAST 50PPM FOR THE FINAL RINSE.
FOOD UNDER COOK LINE IS NOT MAINTAINED AT 41F OR BELOW.
PLASTIC PIECE LINING SHELVES FUSED TO DRY DISH WARE.
OBSERVED FOOD DEBRIS AND PAPER TOWELS ON THE FLOOR OF MAIN COOKING AREA.
OBSERVED FOOD DEBRIS ON CUTTER/SLICER.
CHLORINE SANITIZER MEASURED 0PPM FOR FINAL RINSE AT DISHWASHER. OBSERVED FOOD DEBRIS ON CUTTER/SLICER.
CHLORINE SANITIZER MEASURED 0PPM FOR FINAL RINSE AT DISHWASHER. OBSERVED FOOD DEBRIS ON CUTTER/SLICER.
CHLORINE SANITIZER MEASURED 0PPM FOR FINAL RINSE AT DISHWASHER. OBSERVED FOOD DEBRIS ON CUTTER/SLICER.
CHLORINE SANITIZER MEASURED 0PPM FOR FINAL RINSE AT DISHWASHER. OBSERVED FOOD DEBRIS ON CUTTER/SLICER.
CHLORINE SANITIZER MEASURED 0PPM FOR FINAL RINSE AT DISHWASHER. OBSERVED FOOD DEBRIS ON CUTTER/SLICER.
CHLORINE SANITIZER MEASURED 0PPM FOR FINAL RINSE AT DISHWASHER. OBSERVED FOOD DEBRIS ON CUTTER/SLICER.
CHLORINE SANITIZER MEASURED 0PPM FOR FINAL RINSE AT DISHWASHER. OBSERVED FOOD DEBRIS ON CUTTER/SLICER.
CHLORINE SANITIZER MEASURED 0PPM FOR FINAL RINSE AT DISHWASHER. OBSERVED FOOD DEBRIS ON CUTTER/SLICER.
CHLORINE SANITIZER MEASURED 0PPM FOR FINAL RINSE AT DISHWASHER. OBSERVED FOOD DEBRIS ON CUTTER/SLICER.
CHLORINE SANITIZER MEASURED 0PPM FOR FINAL RINSE AT DISHWASHER. OBSERVED FOOD DEBRIS ON CUTTER/SLICER.
CHLORINE SANITIZER MEASURED 0PPM FOR FINAL RINSE AT DISHWASHER. OBSERVED FOOD DEBRIS ON CUTTER/SLICER.
CHLORINE SANITIZER MEASURED 0PPM FOR FINAL RINSE AT DISHWASHER. OBSERVED FOOD DEBRIS ON CUTTER/SLICER.
CHLORINE SANITIZER MEASURED 0PPM FOR FINAL RINSE AT DISHWASHER. OBSERVED FOOD DEBRIS ON CUTTER/SLICER.
CHLORINE SANITIZER MEASURED 0PPM FOR FINAL RINSE AT DISHWASHER. OBSERVED FOOD DEBRIS ON CUTTER/SLICER.
CHLORINE SANITIZER MEASURED 0PPM FOR FINAL RINSE AT DISHWASHER. OBSERVED FOOD DEBRIS ON CUTTER/SLICER.
CHLORINE SANITIZER MEASURED 0PPM FOR FINAL RINSE AT DISHWASHER. OBSERVED FOOD DEBRIS ON CUTTER/SLICER.
CHLORINE SANITIZER MEASURED 0PPM FOR FINAL RINSE AT DISHWASHER. OBSERVED FOOD DEBRIS ON CUTTER/SLICER.
CHLORINE SANITIZER MEASURED 0PPM FOR FINAL RINSE AT DISHWASHER. OBSERVED FOOD DEBRIS ON CUTTER/SLICER.
CHLORINE SANITIZER MEASURED 0PPM FOR FINAL RINSE AT DISHWASHER. OBSERVED FOOD DEBRIS ON CUTTER/SLICER.
CHLORINE SANITIZER MEASURED 0PPM FOR FINAL RINSE AT DISHWASHER. OBSERVED FOOD DEBRIS ON CUTTER/SLICER.
CHLORINE SANITIZER MEASURED 0PPM FOR FINAL RINSE AT DISHWASHER. OBSERVED FOOD DEBRIS ON CUTTER/SLICER.
CHLORINE SANITIZER MEASURED 0PPM FOR FINAL RINSE AT DISHWASHER. OBSERVED FOOD DEBRIS ON CUTTER/SLICER.
CHLORINE SANITIZER MEASURED 0PPM FOR FINAL RINSE AT DISHWASHER. OBSERVED FOOD DEBRIS ON CUTTER/SLICER.
CHLORINE SANITIZER MEASURED 0PPM FOR FINAL RINSE AT DISHWASHER. OBSERVED FOOD DEBRIS ON CUTTER/SLICER.
CHLORINE SANITIZER MEASURED 0PPM FOR FINAL RINSE AT DISHWASHER. OBSERVED FOOD DEBRIS ON CUTTER/SLICER.
CHLORINE SANITIZER MEASURED 0PPM FOR FINAL RINSE AT DISHWASHER. OBSERVED FOOD DEBRIS ON CUTTER/SLICER.
CHLORINE SANITIZER MEASURED 0PPM FOR FINAL RINSE AT DISHWASHER. OBSERVED FOOD DEBRIS ON CUTTER/SLICER.
CHLORINE SANITIZER MEASURED 0PPM FOR FINAL RINSE AT DISHWASHER. OBSERVED FOOD DEBRIS ON CUTTER/SLICER.
CHLORINE SANITIZER MEASURED 0PPM FOR FINAL RINSE AT DISHWASHER. OBSERVED FOOD DEBRIS ON CUTTER/SLICER.
CHLORINE SANITIZER MEASURED 0PPM FOR FINAL RINSE AT DISHWASHER. OBSERVED FOOD DEBRIS ON CUTTER/SLICER.
CHLORINE SANITIZER MEASURED 0PPM FOR FINAL RINSE AT DISHWASHER. OBSERVED FOOD DEBRIS ON CUTTER/SLICER.
CHLORINE SANITIZER MEASURED 0PPM FOR FINAL RINSE AT DISHWASHER. OBSERVED FOOD DEBRIS ON CUTTER/SLICER.
CHLORINE SANITIZER MEASURED 0PPM FOR FINAL RINSE AT DISHWASHER. OBSERVED FOOD DEBRIS ON CUTTER/SLICER.
CHLORINE SANITIZER MEASURED 0PPM FOR FINAL RINSE AT DISHWASHER. OBSERVED FOOD DEBRIS ON CUTTER/SLICER.
CHLORINE SANITIZER MEASURED 0PPM FOR FINAL RINSE AT DISHWASHER. OBSERVED FOOD DEBRIS ON CUTTER/SLICER.
CHLORINE SANITIZER MEASURED 0PPM FOR FINAL RINSE AT DISHWASHER. OBSERVED FOOD DEBRIS ON CUTTER/SLICER.
CHLORINE SANITIZER MEASURED 0PPM FOR FINAL RINSE AT DISHWASHER. OBSERVED FOOD DEBRIS ON CUTTER/SLICER.
CHLORINE SANITIZER MEASURED 0PPM FOR FINAL RINSE AT DISHWASHER. OBSERVED FOOD DEBRIS ON CUTTER/SLICER.
CHLORINE SANITIZER MEASURED 0PPM FOR FINAL RINSE AT DISHWASHER. OBSERVED FOOD DEBRIS ON CUTTER/SLICER.
CHLORINE SANITIZER MEASURED 0PPM FOR FINAL RINSE AT DISHWASHER. OBSERVED FOOD DEBRIS ON CUTTER/SLICER.
CHLORINE SANITIZER MEASURED 0PPM FOR FINAL RINSE AT DISHWASHER. OBSERVED FOOD DEBRIS ON CUTTER/SLICER.
CHLORINE SANITIZER MEASURED 0PPM FOR FINAL RINSE AT DISHWASHER. OBSERVED FOOD DEBRIS ON CUTTER/SLICER.
CHLORINE SANITIZER MEASURED 0PPM FOR FINAL RINSE AT DISHWASHER. OBSERVED FOOD DEBRIS ON CUTTER/SLICER.
CHLORINE SANITIZER MEASURED 0PPM FOR FINAL RINSE AT DISHWASHER. OBSERVED FOOD DEBRIS ON CUTTER/SLICER.
CHLORINE SANITIZER MEASURED 0PPM FOR FINAL RINSE AT DISHWASHER. OBSERVED FOOD DEBRIS ON CUTTER/SLICER.
CHLORINE SANITIZER MEASURED 0PPM FOR FINAL RINSE AT DISHWASHER. OBSERVED FOOD DEBRIS ON CUTTER/SLICER.
CHLORINE SANITIZER MEASURED 0PPM FOR FINAL RINSE AT DISHWASHER. OBSERVED FOOD DEBRIS ON CUTTER/SLICER.
CHLORINE SANITIZER MEASURED 0PPM FOR FINAL RINSE AT DISHWASHER. OBSERVED FOOD DEBRIS ON CUTTER/SLICER.
CHLORINE SANITIZER MEASURED 0PPM FOR FINAL RINSE AT DISHWASHER. OBSERVED FOOD DEBRIS ON CUTTER/SLICER.
CHLORINE SANITIZER MEASURED 0PPM FOR FINAL RINSE AT DISHWASHER. OBSERVED FOOD DEBRIS ON CUTTER/SLICER.
CHLORINE SANITIZER MEASURED 0PPM FOR FINAL RINSE AT DISHWASHER. OBSERVED FOOD DEBRIS ON CUTTER/SLICER.
CHLORINE SANITIZER MEASURED 0PPM FOR FINAL RINSE AT DISHWASHER.
PITCHERS OF WATER AND ICE TEA STORED ON END OF COUNTER WHERE PUBLIC SITS TO EAT.
POTENTIALLY HAZARDOUS FOODS (COOKED PASTA AND RAW SEAFOOD, CHICKEN, BEEF PATTIES) STORED IN THE COLD DRAWERS.
SB180 SIGN NOT POSTED IN PUBLIC VIEW. LAST INSPECTION REPORT IS NOT AVAILABLE.
WIPING CLOTHS STORED ON COUNTER ACROSS COOK LINE.

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)

CONTINUE TO MONITOR FOOD AND ADD TO MAINTAIN PROPER TEMPERATURE.

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 WILLOW ST WOOD FIRED PIZZA to others? (optional)

Yes

  

No

Add photo of WILLOW ST WOOD FIRED PIZZA (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 (3.20.240.xxx) to everybody
	Leave your signature» Clear Make my signature public

Send Review!

Recently added reviews

Name	City	Users' Rating
STARBUCKS COFFEE #8639	San Jose, CA
STARBUCKS COFFEE #6553	San Jose, CA
BON APPETIT @ FLEXTRONICS CAFE	San Jose, CA
PANDA EXPRESS #752	San Jose, CA
TACO BELL #28810	San Jose, CA
SAN JOSE MOOSE LODGE #401	San Jose, CA
WIENERSCHNITZEL #366	San Jose, CA
JACK IN THE BOX #407	San Jose, CA
FRESCO WORLD MARKET- TAQUERIA	San Jose, CA
STARBUCKS COFFEE #2840	San Jose, CA

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