San Jose Restaurant

Year by year

Inspections

1. Dec 9, 2021 Routine Score 90
   • Not serious Core (1 points)

     Floors/walls/ceiling/nonfood dirty

   • Not serious Core (1 points)

     Eating food, chewing gum, drinking beverages, or using tobacco

   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

   • Not serious Core (1 points)

     Light bulbs, light shields provided

   • Not serious Core (1 points)

     Premises shall be maintained in good repair

   • Serious Priority (3 points)

     Food protected cross contamination arrange each type food in equipment so cross is prevented

   • Not serious Priority Foundation (2 points)

     Approved Food Contact Equip.

2. Jun 10, 2021 Routine Score 92
   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

   • Serious Priority (3 points)

     Discard PHF is exceeds time/temp combinations

     REMOVE EXPIRED FOOD, DO NOT KEEP FOOD IN COOLER MORE THAN 7 DAYS.

   • Not serious Core (1 points)

     Floors/walls/ceiling/nonfood dirty

     CLEAN STORAGE AREA

   • Not serious Core (1 points)

     Light bulbs, light shields provided

     REPLACE MISSING LIGHT SHIELD FROM AREA ABOVE KITCHEN PREP. TABLE.

   • Not serious Core (1 points)

     Eating food, chewing gum, drinking beverages, or using tobacco

     STORE ALL PERSONAL BEVERAGE AWAY FROM FOOD PREP. AREA.

   • Not serious Core (1 points)

     First Aid

3. Dec 10, 2020 Routine Score 90
   • Not serious Priority Foundation (2 points)

     A establishment shall have written procedures for employees to follow when responding to vomitin

   • Not serious Core (1 points)

     Conditions of Permit-in use of food equipment

     POST A SIGN, " A copy of the most recent establishment inspection report is available upon request. "

   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

   • Serious Priority (3 points)

     Clean Sight and Touch

     FOOD PREP. TABLE,

   • Serious Priority (3 points)

     Cooling -- total 6 hours, 135-41øF

     ------------------------------------------------------------------------------------------------------------------------------ VOLUNTARY DESTRUCTION INVENTORY ------------------------------------------------------------------------------------------------------------------------------- QUANTITY DESCRIPTION OF PRODUCTS WEIGHT 1 PORK AT 65'F REASON PRODUCT WAS DESTROYED: PORK AT 65'F, AFTER ONE NIGHT OF COOLINGIN COOLER DISPOSITION: OWNER TRASHED PRODUCTS ON SITE. As person in charge of this establishment, I have this day voluntarily destroyed the above described products found in my possession, which are unfit for human consumption, misbranded or otherwise unlawful This is to certify that on the above date, as person in charge of this establishment, I have witnessed the destruction of products unfit for human consumption, misbranded or otherwise unlawful ----------------------------------------------------------------------------------------------------------------------------------- -----------------------------------------------------------------------------------------------------------------------------------

4. Jun 25, 2020 Routine Score 89
   • Not serious Core (1 points)

     Conditions of Permit-in use of food equipment

     POST SIGN " A copy of the most recent establishment inspection report is available upon request ".

   • Not serious Priority Foundation (2 points)

     Original cont. of RTE/PHF/Day1= day of opening

     SHORT RIB

   • Not serious Core (1 points)

     First Aid

   • Serious Priority (3 points)

     Toxic items storage adjacent to food/utensils

     PREP. TABLE

   • Serious Priority (3 points)

     Clean Sight and Touch

     CUTTING BOARDS

   • Not serious Core (1 points)

     Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

5. Jan 23, 2020 Routine Score 90
   • Serious Priority (3 points)

     Single Service use- materials safe

     Do not store food in grocery bags.

   • Not serious Priority Foundation (2 points)

     Date marking > 24 hrs,on site,temp 41F

     Need to datemark items held for longer than 24 hrs for no more than 7 days.

   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

     Wet wiping cloths must be stored in sanitizer between use.

   • Not serious Core (1 points)

     Store equipment & utensils in a clean, dry place

     Observed spoon stored in sour cream in RIC.

   • Not serious Core (1 points)

     Floors/walls/ceiling/nonfood dirty

     Need to clean walls and floors.

   • Not serious Core (1 points)

     Unnecessary articles prohibited

     Need to remove unnecessary articles and unused or broken equipment.

   • Not serious Core (1 points)

     Conditions of Permit-in use of food equipment

     Need a sign about the inspection report.

6. Jun 21, 2019 Routine Score 89
   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

   • Serious Priority (3 points)

     Clean Sight and Touch

     Gross food particles left on clean pans

   • Serious Priority (3 points)

     Cooling -- within 2 hours, 135-70øF

     Refried beans cooling at 91.8 degrees on the counter

   • Serious Priority (3 points)

     Grease Trap Tickets

     Eagle 05-16-2019

7. Dec 27, 2018 Routine Score 94
   • Not serious Priority Foundation (2 points)

     Approved Food Contact Equip.

     Galvanized shelf used for direct contact with food products

   • Serious Priority (3 points)

     Food products not maintained at 135øF or above

     Refried beans held ont he counter at 71.1 degrees Cooked vegetables held on the counter at 83.2 degrees

   • Not serious Core (1 points)

     Hair Restraints effective

     Beard nets missing

8. Jun 23, 2018 Routine Score 88
   • Not serious Core (1 points)

     Light - 50 foot : Food and utensils area

   • Not serious Priority Foundation (2 points)

     Handlers-Certificate Not On Site

   • Not serious Priority Foundation (2 points)

     Hand sinks: number installed for convenient use

     Their is no hand sink in the kitchen

   • Serious Priority (3 points)

     Food not re-served after being served or sold to consumer

     Hot sauce - this is a repeated violation

   • Not serious Core (1 points)

     Floor, wall, ceiling - Exposed material

     Missing ceiling tile

   • Serious Priority (3 points)

     Toxic items used according to law

     Raid

9. Dec 21, 2017 Routine Score 89
   • Not serious Priority Foundation (2 points)

     Warewashing sinks and drain boards, self-draining.

     Two drain boards are needed

   • Serious Priority (3 points)

     Food protected cross contamination arrange each type food in equipment so cross is prevented

     Dirty dishes and tamale husks in the same set of sinks

   • Serious Priority (3 points)

     Food not re-served after being served or sold to consumer

     Salsa bottles reserved

   • Serious Priority (3 points)

     Clean Sight and Touch

     Labels left on clean 1/3 pans

10. Apr 27, 2017 Routine Score 91
    • Not serious Core (1 points)

      Physical Facilities Floors,Walls,Ceilings

      repair holes/openings in the ceiling tiles

    • Not serious Core (1 points)

      Dirty nonfood contact surfaces

      clean the sides of the fryers;

    • Not serious Core (1 points)

      Keep utensils handles upright or protected

      plastic forks and spoons should be kept with handles upright or protected from contamination.

    • Serious Priority (3 points)

      Clean Sight and Touch

      clean the inside of the microwave;food residue and debris

    • Serious Priority (3 points)

      Do not exceed manuf. use by date

      gallon of milk with a date of 4/17/2017

11. Nov 4, 2016 Routine Score 86
    • Not serious Core (1 points)

      Single use articel wrapped or dispensed

      plastic utensils uncovered up front next to the cash register.

    • Serious Priority (3 points)

      Food products not maintained at 135øF or above

      pork ribs at 100 degrees F

    • Serious Priority (3 points)

      Food protected cross contamination arrange each type food in equipment so cross is prevented

      raw eggs stored adjacent to limes and lemons in the reach in cooler

    • Serious Priority (3 points)

      Cold Hold (41øF/45øF or below)

      chicken at 56.1 degrees F

    • Serious Priority (3 points)

      Do not exceed manuf. use by date

      gallon of milk with a date of 10/17/16 had a foul oder. COS

    • Not serious Core (1 points)

      Time/temperature controlled for safety food, slacking. Food temperature at 5 degrees Celsius (41

      no logs or documentation to provide