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Inspection History

The inspection history for the permit you selected is displayed below. Each inspection may have zero or more violations. The following text gives a general description of the violations observed, representative examples of the violations, and generalized corrective actions to be taken by the operator.

The text below does not represent the actual violations seen during that inspection. A copy of the most recent inspection report must be made available to the public by the food facility operator. All inspection reports are available at the local Department of Environmental Health office.


Food Facility Details

Name SWATHI TIFFINS
Address 1202 APOLLO WY

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SUNNYVALE, CA 94085
Phone 408-617-0482

Inspection Details

12/24/2008 ROUTINE INSPECTION
 
HOT/COLD: TESTING SATISFACTORY
 
 
HANDWASHING - TESTING SATISFACTORY
 
08/04/2008 ROUTINE INSPECTION
 
HANDWASHING - MINOR
Definition:
Food handlers must wash their hands and arms with warm water and single use soap, and dry their hands using single use towels or hot air blowers. All dispensers shall be kept supplied at all times when facility is open for business and when food preparation is in progress.

Examples

1. One of the several handwash stations located in the food preparation area is not stocked with paper towels.
2. Hand sink stocked with bar soap instead of a soap dispenser.
 
Corrective Action:
Employees must wash hands thoroughly after using the toilet, coughing, sneezing, eating, smoking, or otherwise contaminating their hands. Employees must wash hands between handling raw foods and ready-to-eat foods.
Handwash facilities must be operable, accessible, and provided with approved soap and towels in dispensers.
 
WASH/SANITIZE - MINOR
Definition:
All food establishments shall be provided with appropriate washing and sanitizing equipment, which shall be properly used to clean and sanitize equipment and utensils.

Examples

1. Sanitizer concentration found to be present, but not at the required concentration.
2. Exposure time for final rinse is less than required.
 
Corrective Action:
Use approved dish/utensil washing methods -wash, rinse, sanitize, and air dry. Provide appropriate sanitizing rinse at proper temperature and concentration. Maintain accurate dishwasher temperature and pressure gauges.
Provide test kit(s) for type of sanitizing solution used.
 
HANDSINKS - MINOR
Definition:
Handwashing facilities shall be provided within or adjacent to toilet rooms.

Examples

1. Low water pressure making it difficult for employees to wash their hands.
2. Sink not securely attached to wall.
 
Corrective Action:
Maintain handsinks that are accessible, properly functioning, and in good repair. Provide hot/cold running water under pressure.
 
SIGNS/CERT/PERMITS - MAJOR
Definition:
Signs and permits shall be posted in a conspicuous location as required.

Examples

1. No Food Safety Certificate available on site.
 
Corrective Action:
Post all required signs and permits. Provide proof that at least one employee has the required Food Safety Certification.
 
THERMOMETER - TESTING SATISFACTORY
 
 
HANDWASHING - TESTING NEEDS IMPROVEMENT
 

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