AMBER INDIA RESTAURANT, 2290 W El Camino Real 9, Mountain View, CA 94040 - Restaurant inspection findings and violations

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Business Info

Restaurant: AMBER INDIA RESTAURANT
Address: 2290 W El Camino Real 9, Mountain View, CA 94040
Type: Restaurant 6-25 Employees
Total inspections: 16
Last inspection: Jul 31, 2013
Score
(the higher the better)
97
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • Adequate handwash facilities supplied & acc...
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Food contact surfaces: clean and sanitized
  • Food obtained from approved source
  • Food separated and protected
  • Hands clean & properly washed gloves used p...
  • Hands clean & properly washed gloves used properly...
  • Nonfood contact surfaces clean
  • Plumbing-proper backflow devices
  • Proper hot and cold holding temperatures
Routine Inspection Apr 21, 2010 89
  • Adequate handwash facilities supplied & acc...
Follow-up Inspection Apr 26, 2010 99
  • Adequate handwash facilities supplied & acc...
  • Adequate ventilation and lighting designated area
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Food contact surfaces: clean and sanitized
  • Food separated and protected
  • Food storage containers identified
  • Garbage and refuse properly disposed facilities
  • No rodents, insects, birds, or animals
  • Plumbing-proper backflow devices
  • Proper hot and cold holding temperatures
Routine Inspection Nov 1, 2010 88
  • Demonstration of knowledge food mgr certification
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Food separated and protected
  • Food storage containers identified
  • Plumbing-proper backflow devices
  • Wiping cloths: properly used and stored
Follow-up Inspection Nov 16, 2010 93
  • Adequate handwash facilities supplied & acc...
  • Adequate ventilation and lighting designated area
  • Approved thawing methods used, frozen food
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Food contact surfaces: clean and sanitized
  • Food separated and protected
  • Food storage containers identified
  • Garbage and refuse properly disposed facilities
  • Hands clean & properly washed gloves used p...
  • Hands clean & properly washed gloves used properly...
  • Plumbing-proper backflow devices
  • Premises personal/cleaning items vermin-proofing
  • Proper cooling methods
  • Toxic substances properly identified, stored, used...
Routine Inspection May 19, 2011 84
  • Approved thawing methods used, frozen food
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Food separated and protected
  • Food storage containers identified
  • Garbage and refuse properly disposed facilities
Follow-up Inspection Jun 3, 2011 93
  • Equipment, utensils and linens: storage and use
  • Food separated and protected
  • Garbage and refuse properly disposed facilities
Follow-up Inspection Jun 16, 2011 97
  • Approved thawing methods used, frozen food
  • Demonstration of knowledge food mgr certification
  • Equipment, utensils and linens: storage and use
  • Floors, walls & ceilings: built, maintained, and
  • Food separated and protected
  • Premises personal/cleaning items vermin-proofing
Routine Inspection Dec 12, 2011 94
No violation noted during this evaluation. Follow-up Inspection Jan 9, 2012 100
  • Demonstration of knowledge food mgr certification
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Food separated and protected
  • Garbage and refuse properly disposed facilities
  • Premises personal/cleaning items vermin-proofing
  • Proper signs posted
Routine Inspection Apr 17, 2012 92
  • Adequate handwash facilities supplied & acc...
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Food storage containers identified
  • Garbage and refuse properly disposed facilities
  • No rodents, insects, birds, or animals
  • Premises personal/cleaning items vermin-proofing
  • Proper hot and cold holding temperatures
  • Thermometers provided and accurate
  • Wiping cloths: properly used and stored
Routine Inspection Oct 3, 2012 90
  • Adequate handwash facilities supplied & acc...
  • Food storage containers identified
  • Garbage and refuse properly disposed facilities
Follow-up Inspection Oct 24, 2012 97
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Food separated and protected
  • Food storage containers identified
  • Garbage and refuse properly disposed facilities
  • Premises personal/cleaning items vermin-proofing
Routine Inspection Feb 26, 2013 93
  • Equipment, utensils - Unapproved, unclean, not in good repair, inadequate capacity
  • Equipment, utensils, linens: Improper storage and use
  • Food storage containers are not identified
  • Garbage and refuse improperly disposed
  • Improper signs posted; inspection report not available
  • Inadequate floors, walls, ceilings: built, maintained, clean
  • Inadequate handwash facilities: supplied or accessible
  • Inadequate ventilation and lighting in designated area
  • Plumbing unapproved, not installed, not in good repair; improper backflow devices
  • Premises not clean, not in good repair; No personal/chemical storage; inadequate vermin-proofing
Routine Inspection Jun 25, 2013 90
  • Equipment, utensils, linens: Improper storage and use
  • Food not separated and unprotected
  • Inadequate floors, walls, ceilings: built, maintained, clean
  • Premises not clean, not in good repair; No personal/chemical storage; inadequate vermin-proofing
Follow-up Inspection Jul 10, 2013 96
  • Equipment, utensils - Unapproved, unclean, not in good repair, inadequate capacity
  • Inadequate floors, walls, ceilings: built, maintained, clean
  • Premises not clean, not in good repair; No personal/chemical storage; inadequate vermin-proofing
Follow-up Inspection Jul 31, 2013 97

Violation descriptions and comments

Apr 21, 2010

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 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))
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)
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))
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))
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)
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 shall be obtained from an approved source. (113980, 113982, 114021-114031, 114035, 114041)

Apr 26, 2010

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))

Nov 1, 2010

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 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)
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)
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)
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))
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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)
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 waste and rubbish shall be kept in leak proof and rodent proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior premises of each food facility shall be kept clean and free of litter and rubbish. (114244, 114245, 114245.1, 114245.2, 114245.3, 114245.4, 114245.5, 114245.6, 114245.7, 114245.8)
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))

Nov 16, 2010

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 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 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)
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))
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)

May 19, 2011

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 thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)
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 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)
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)
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
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)
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))
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))
All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. (114254, 114254.1, 114254.2)
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)
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 waste and rubbish shall be kept in leak proof and rodent proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior premises of each food facility shall be kept clean and free of litter and rubbish. (114244, 114245, 114245.1, 114245.2, 114245.3, 114245.4, 114245.5, 114245.6, 114245.7, 114245.8)
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

Jun 3, 2011

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 food waste and rubbish shall be kept in leak proof and rodent proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior premises of each food facility shall be kept clean and free of litter and rubbish. (114244, 114245, 114245.1, 114245.2, 114245.3, 114245.4, 114245.5, 114245.6, 114245.7, 114245.8)
Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)
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 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)
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)

Jun 16, 2011

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))
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)
All food waste and rubbish shall be kept in leak proof and rodent proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior premises of each food facility shall be kept clean and free of litter and rubbish. (114244, 114245, 114245.1, 114245.2, 114245.3, 114245.4, 114245.5, 114245.6, 114245.7, 114245.8)

Dec 12, 2011

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 thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)
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))
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)
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
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)

Apr 17, 2012

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 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))
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)
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
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)
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 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 food waste and rubbish shall be kept in leak proof and rodent proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior premises of each food facility shall be kept clean and free of litter and rubbish. (114244, 114245, 114245.1, 114245.2, 114245.3, 114245.4, 114245.5, 114245.6, 114245.7, 114245.8)

Oct 3, 2012

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)
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 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))
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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)
All food waste and rubbish shall be kept in leak proof and rodent proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior premises of each food facility shall be kept clean and free of litter and rubbish. (114244, 114245, 114245.1, 114245.2, 114245.3, 114245.4, 114245.5, 114245.6, 114245.7, 114245.8)
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
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)

Oct 24, 2012

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))
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))
All food waste and rubbish shall be kept in leak proof and rodent proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior premises of each food facility shall be kept clean and free of litter and rubbish. (114244, 114245, 114245.1, 114245.2, 114245.3, 114245.4, 114245.5, 114245.6, 114245.7, 114245.8)

Feb 26, 2013

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))
All food waste and rubbish shall be kept in leak proof and rodent proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior premises of each food facility shall be kept clean and free of litter and rubbish. (114244, 114245, 114245.1, 114245.2, 114245.3, 114245.4, 114245.5, 114245.6, 114245.7, 114245.8)
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
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)
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)
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)

DISCARD OLD GREEN TANDOURI OVENS BY EXTERIOR DEBRIS BIN AREA.
ONCE COOKED, COVER ALL FOODS IN WALK IN BOX.
RELOCATE BIN OF ICE FOR CUSTOMERS DRINKING WATER IN CABINET BELOW COFFEE MACHINE. ONCE COOKED, COVER ALL FOODS IN WALK IN BOX.
RELOCATE BIN OF ICE FOR CUSTOMERS DRINKING WATER IN CABINET BELOW COFFEE MACHINE. ONCE COOKED, COVER ALL FOODS IN WALK IN BOX.
RELOCATE BIN OF ICE FOR CUSTOMERS DRINKING WATER IN CABINET BELOW COFFEE MACHINE. ONCE COOKED, COVER ALL FOODS IN WALK IN BOX.
RELOCATE BIN OF ICE FOR CUSTOMERS DRINKING WATER IN CABINET BELOW COFFEE MACHINE. ONCE COOKED, COVER ALL FOODS IN WALK IN BOX.
RELOCATE BIN OF ICE FOR CUSTOMERS DRINKING WATER IN CABINET BELOW COFFEE MACHINE. ONCE COOKED, COVER ALL FOODS IN WALK IN BOX.
RELOCATE BIN OF ICE FOR CUSTOMERS DRINKING WATER IN CABINET BELOW COFFEE MACHINE. ONCE COOKED, COVER ALL FOODS IN WALK IN BOX.
RELOCATE BIN OF ICE FOR CUSTOMERS DRINKING WATER IN CABINET BELOW COFFEE MACHINE. ONCE COOKED, COVER ALL FOODS IN WALK IN BOX.
RELOCATE BIN OF ICE FOR CUSTOMERS DRINKING WATER IN CABINET BELOW COFFEE MACHINE. ONCE COOKED, COVER ALL FOODS IN WALK IN BOX.
RELOCATE BIN OF ICE FOR CUSTOMERS DRINKING WATER IN CABINET BELOW COFFEE MACHINE.
ONCE OPENED, BAGS OF INGREDIENTS IN REAR ALLY STORAGE BELONG INDOORS.
PROVIDE PAPER COVER FOR FRIDGE BY DISH WASH AREA.
CLEAN SHELVING IN TRUE BRAND MILK COOLER BY BUNN COFFEE. PROVIDE PAPER COVER FOR FRIDGE BY DISH WASH AREA.
CLEAN SHELVING IN TRUE BRAND MILK COOLER BY BUNN COFFEE. PROVIDE PAPER COVER FOR FRIDGE BY DISH WASH AREA.
CLEAN SHELVING IN TRUE BRAND MILK COOLER BY BUNN COFFEE. PROVIDE PAPER COVER FOR FRIDGE BY DISH WASH AREA.
CLEAN SHELVING IN TRUE BRAND MILK COOLER BY BUNN COFFEE. PROVIDE PAPER COVER FOR FRIDGE BY DISH WASH AREA.
CLEAN SHELVING IN TRUE BRAND MILK COOLER BY BUNN COFFEE. PROVIDE PAPER COVER FOR FRIDGE BY DISH WASH AREA.
CLEAN SHELVING IN TRUE BRAND MILK COOLER BY BUNN COFFEE. PROVIDE PAPER COVER FOR FRIDGE BY DISH WASH AREA.
CLEAN SHELVING IN TRUE BRAND MILK COOLER BY BUNN COFFEE. PROVIDE PAPER COVER FOR FRIDGE BY DISH WASH AREA.
CLEAN SHELVING IN TRUE BRAND MILK COOLER BY BUNN COFFEE.
REPAIR DOORS OF FOOD STORAGE SHEDS IN REAR ALLEY.
REPLACE BROKEN CHANNEL DRAIN PLASTIC GRATE BY REAR ALLEY JANITOR SINK. REPAIR DOORS OF FOOD STORAGE SHEDS IN REAR ALLEY.
REPLACE BROKEN CHANNEL DRAIN PLASTIC GRATE BY REAR ALLEY JANITOR SINK. REPAIR DOORS OF FOOD STORAGE SHEDS IN REAR ALLEY.
REPLACE BROKEN CHANNEL DRAIN PLASTIC GRATE BY REAR ALLEY JANITOR SINK. REPAIR DOORS OF FOOD STORAGE SHEDS IN REAR ALLEY.
REPLACE BROKEN CHANNEL DRAIN PLASTIC GRATE BY REAR ALLEY JANITOR SINK. REPAIR DOORS OF FOOD STORAGE SHEDS IN REAR ALLEY.
REPLACE BROKEN CHANNEL DRAIN PLASTIC GRATE BY REAR ALLEY JANITOR SINK. REPAIR DOORS OF FOOD STORAGE SHEDS IN REAR ALLEY.
REPLACE BROKEN CHANNEL DRAIN PLASTIC GRATE BY REAR ALLEY JANITOR SINK. REPAIR DOORS OF FOOD STORAGE SHEDS IN REAR ALLEY.
REPLACE BROKEN CHANNEL DRAIN PLASTIC GRATE BY REAR ALLEY JANITOR SINK. REPAIR DOORS OF FOOD STORAGE SHEDS IN REAR ALLEY.
REPLACE BROKEN CHANNEL DRAIN PLASTIC GRATE BY REAR ALLEY JANITOR SINK. REPAIR DOORS OF FOOD STORAGE SHEDS IN REAR ALLEY.
REPLACE BROKEN CHANNEL DRAIN PLASTIC GRATE BY REAR ALLEY JANITOR SINK.
REPAIR FLOOR TILES BY DISHWASHER.
WIPE ALL DOORS DAILY.
SMALL BULK FOOD STOREROOM COULD BENEFIT FROM REPAINTING. REPAIR FLOOR TILES BY DISHWASHER.
WIPE ALL DOORS DAILY.
SMALL BULK FOOD STOREROOM COULD BENEFIT FROM REPAINTING. REPAIR FLOOR TILES BY DISHWASHER.
WIPE ALL DOORS DAILY.
SMALL BULK FOOD STOREROOM COULD BENEFIT FROM REPAINTING. REPAIR FLOOR TILES BY DISHWASHER.
WIPE ALL DOORS DAILY.
SMALL BULK FOOD STOREROOM COULD BENEFIT FROM REPAINTING. REPAIR FLOOR TILES BY DISHWASHER.
WIPE ALL DOORS DAILY.
SMALL BULK FOOD STOREROOM COULD BENEFIT FROM REPAINTING. REPAIR FLOOR TILES BY DISHWASHER.
WIPE ALL DOORS DAILY.
SMALL BULK FOOD STOREROOM COULD BENEFIT FROM REPAINTING. REPAIR FLOOR TILES BY DISHWASHER.
WIPE ALL DOORS DAILY.
SMALL BULK FOOD STOREROOM COULD BENEFIT FROM REPAINTING. REPAIR FLOOR TILES BY DISHWASHER.
WIPE ALL DOORS DAILY.
SMALL BULK FOOD STOREROOM COULD BENEFIT FROM REPAINTING.
USE SCOOPS, POTS, CUPS OR PADELS WITH HANDLES IN WALK IN COOLER AND SMALL BULK FOOD STOREROOM BINS.

Jun 25, 2013

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))
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 waste and rubbish shall be kept in leak proof and rodent proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior premises of each food facility shall be kept clean and free of litter and rubbish. (114244, 114245, 114245.1, 114245.2, 114245.3, 114245.4, 114245.5, 114245.6, 114245.7, 114245.8)
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
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)
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)
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)
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)
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)).

BROKEN PLASTIC DRAIN COVER BY OUTSIDE JANITOR SINK.
RODENT PROOF BASE OF EXTERIOR POT STORAGE SHED.
KEEP KITCHEN DOOR TO EXTERIOR CLOSE. BROKEN PLASTIC DRAIN COVER BY OUTSIDE JANITOR SINK.
RODENT PROOF BASE OF EXTERIOR POT STORAGE SHED.
KEEP KITCHEN DOOR TO EXTERIOR CLOSE. BROKEN PLASTIC DRAIN COVER BY OUTSIDE JANITOR SINK.
RODENT PROOF BASE OF EXTERIOR POT STORAGE SHED.
KEEP KITCHEN DOOR TO EXTERIOR CLOSE. BROKEN PLASTIC DRAIN COVER BY OUTSIDE JANITOR SINK.
RODENT PROOF BASE OF EXTERIOR POT STORAGE SHED.
KEEP KITCHEN DOOR TO EXTERIOR CLOSE. BROKEN PLASTIC DRAIN COVER BY OUTSIDE JANITOR SINK.
RODENT PROOF BASE OF EXTERIOR POT STORAGE SHED.
KEEP KITCHEN DOOR TO EXTERIOR CLOSE. BROKEN PLASTIC DRAIN COVER BY OUTSIDE JANITOR SINK.
RODENT PROOF BASE OF EXTERIOR POT STORAGE SHED.
KEEP KITCHEN DOOR TO EXTERIOR CLOSE. BROKEN PLASTIC DRAIN COVER BY OUTSIDE JANITOR SINK.
RODENT PROOF BASE OF EXTERIOR POT STORAGE SHED.
KEEP KITCHEN DOOR TO EXTERIOR CLOSE. BROKEN PLASTIC DRAIN COVER BY OUTSIDE JANITOR SINK.
RODENT PROOF BASE OF EXTERIOR POT STORAGE SHED.
KEEP KITCHEN DOOR TO EXTERIOR CLOSE. BROKEN PLASTIC DRAIN COVER BY OUTSIDE JANITOR SINK.
RODENT PROOF BASE OF EXTERIOR POT STORAGE SHED.
KEEP KITCHEN DOOR TO EXTERIOR CLOSE. BROKEN PLASTIC DRAIN COVER BY OUTSIDE JANITOR SINK.
RODENT PROOF BASE OF EXTERIOR POT STORAGE SHED.
KEEP KITCHEN DOOR TO EXTERIOR CLOSE. BROKEN PLASTIC DRAIN COVER BY OUTSIDE JANITOR SINK.
RODENT PROOF BASE OF EXTERIOR POT STORAGE SHED.
KEEP KITCHEN DOOR TO EXTERIOR CLOSE. BROKEN PLASTIC DRAIN COVER BY OUTSIDE JANITOR SINK.
RODENT PROOF BASE OF EXTERIOR POT STORAGE SHED.
KEEP KITCHEN DOOR TO EXTERIOR CLOSE. BROKEN PLASTIC DRAIN COVER BY OUTSIDE JANITOR SINK.
RODENT PROOF BASE OF EXTERIOR POT STORAGE SHED.
KEEP KITCHEN DOOR TO EXTERIOR CLOSE. BROKEN PLASTIC DRAIN COVER BY OUTSIDE JANITOR SINK.
RODENT PROOF BASE OF EXTERIOR POT STORAGE SHED.
KEEP KITCHEN DOOR TO EXTERIOR CLOSE. BROKEN PLASTIC DRAIN COVER BY OUTSIDE JANITOR SINK.
RODENT PROOF BASE OF EXTERIOR POT STORAGE SHED.
KEEP KITCHEN DOOR TO EXTERIOR CLOSE. BROKEN PLASTIC DRAIN COVER BY OUTSIDE JANITOR SINK.
RODENT PROOF BASE OF EXTERIOR POT STORAGE SHED.
KEEP KITCHEN DOOR TO EXTERIOR CLOSE. BROKEN PLASTIC DRAIN COVER BY OUTSIDE JANITOR SINK.
RODENT PROOF BASE OF EXTERIOR POT STORAGE SHED.
KEEP KITCHEN DOOR TO EXTERIOR CLOSE. BROKEN PLASTIC DRAIN COVER BY OUTSIDE JANITOR SINK.
RODENT PROOF BASE OF EXTERIOR POT STORAGE SHED.
KEEP KITCHEN DOOR TO EXTERIOR CLOSE. BROKEN PLASTIC DRAIN COVER BY OUTSIDE JANITOR SINK.
RODENT PROOF BASE OF EXTERIOR POT STORAGE SHED.
KEEP KITCHEN DOOR TO EXTERIOR CLOSE. BROKEN PLASTIC DRAIN COVER BY OUTSIDE JANITOR SINK.
RODENT PROOF BASE OF EXTERIOR POT STORAGE SHED.
KEEP KITCHEN DOOR TO EXTERIOR CLOSE. BROKEN PLASTIC DRAIN COVER BY OUTSIDE JANITOR SINK.
RODENT PROOF BASE OF EXTERIOR POT STORAGE SHED.
KEEP KITCHEN DOOR TO EXTERIOR CLOSE. BROKEN PLASTIC DRAIN COVER BY OUTSIDE JANITOR SINK.
RODENT PROOF BASE OF EXTERIOR POT STORAGE SHED.
KEEP KITCHEN DOOR TO EXTERIOR CLOSE. BROKEN PLASTIC DRAIN COVER BY OUTSIDE JANITOR SINK.
RODENT PROOF BASE OF EXTERIOR POT STORAGE SHED.
KEEP KITCHEN DOOR TO EXTERIOR CLOSE. BROKEN PLASTIC DRAIN COVER BY OUTSIDE JANITOR SINK.
RODENT PROOF BASE OF EXTERIOR POT STORAGE SHED.
KEEP KITCHEN DOOR TO EXTERIOR CLOSE. BROKEN PLASTIC DRAIN COVER BY OUTSIDE JANITOR SINK.
RODENT PROOF BASE OF EXTERIOR POT STORAGE SHED.
KEEP KITCHEN DOOR TO EXTERIOR CLOSE. BROKEN PLASTIC DRAIN COVER BY OUTSIDE JANITOR SINK.
RODENT PROOF BASE OF EXTERIOR POT STORAGE SHED.
KEEP KITCHEN DOOR TO EXTERIOR CLOSE. BROKEN PLASTIC DRAIN COVER BY OUTSIDE JANITOR SINK.
RODENT PROOF BASE OF EXTERIOR POT STORAGE SHED.
KEEP KITCHEN DOOR TO EXTERIOR CLOSE. BROKEN PLASTIC DRAIN COVER BY OUTSIDE JANITOR SINK.
RODENT PROOF BASE OF EXTERIOR POT STORAGE SHED.
KEEP KITCHEN DOOR TO EXTERIOR CLOSE. BROKEN PLASTIC DRAIN COVER BY OUTSIDE JANITOR SINK.
RODENT PROOF BASE OF EXTERIOR POT STORAGE SHED.
KEEP KITCHEN DOOR TO EXTERIOR CLOSE. BROKEN PLASTIC DRAIN COVER BY OUTSIDE JANITOR SINK.
RODENT PROOF BASE OF EXTERIOR POT STORAGE SHED.
KEEP KITCHEN DOOR TO EXTERIOR CLOSE. BROKEN PLASTIC DRAIN COVER BY OUTSIDE JANITOR SINK.
RODENT PROOF BASE OF EXTERIOR POT STORAGE SHED.
KEEP KITCHEN DOOR TO EXTERIOR CLOSE. BROKEN PLASTIC DRAIN COVER BY OUTSIDE JANITOR SINK.
RODENT PROOF BASE OF EXTERIOR POT STORAGE SHED.
KEEP KITCHEN DOOR TO EXTERIOR CLOSE.
CLEAN ALL DOORS.
RE-GROUT TILE FLOORS.
WIPE SHELF UNDER SURFACE BY TWIN GAS STOCK BURNERS. CLEAN ALL DOORS.
RE-GROUT TILE FLOORS.
WIPE SHELF UNDER SURFACE BY TWIN GAS STOCK BURNERS. CLEAN ALL DOORS.
RE-GROUT TILE FLOORS.
WIPE SHELF UNDER SURFACE BY TWIN GAS STOCK BURNERS. CLEAN ALL DOORS.
RE-GROUT TILE FLOORS.
WIPE SHELF UNDER SURFACE BY TWIN GAS STOCK BURNERS. CLEAN ALL DOORS.
RE-GROUT TILE FLOORS.
WIPE SHELF UNDER SURFACE BY TWIN GAS STOCK BURNERS. CLEAN ALL DOORS.
RE-GROUT TILE FLOORS.
WIPE SHELF UNDER SURFACE BY TWIN GAS STOCK BURNERS. CLEAN ALL DOORS.
RE-GROUT TILE FLOORS.
WIPE SHELF UNDER SURFACE BY TWIN GAS STOCK BURNERS. CLEAN ALL DOORS.
RE-GROUT TILE FLOORS.
WIPE SHELF UNDER SURFACE BY TWIN GAS STOCK BURNERS. CLEAN ALL DOORS.
RE-GROUT TILE FLOORS.
WIPE SHELF UNDER SURFACE BY TWIN GAS STOCK BURNERS. CLEAN ALL DOORS.
RE-GROUT TILE FLOORS.
WIPE SHELF UNDER SURFACE BY TWIN GAS STOCK BURNERS. CLEAN ALL DOORS.
RE-GROUT TILE FLOORS.
WIPE SHELF UNDER SURFACE BY TWIN GAS STOCK BURNERS. CLEAN ALL DOORS.
RE-GROUT TILE FLOORS.
WIPE SHELF UNDER SURFACE BY TWIN GAS STOCK BURNERS. CLEAN ALL DOORS.
RE-GROUT TILE FLOORS.
WIPE SHELF UNDER SURFACE BY TWIN GAS STOCK BURNERS. CLEAN ALL DOORS.
RE-GROUT TILE FLOORS.
WIPE SHELF UNDER SURFACE BY TWIN GAS STOCK BURNERS. CLEAN ALL DOORS.
RE-GROUT TILE FLOORS.
WIPE SHELF UNDER SURFACE BY TWIN GAS STOCK BURNERS. CLEAN ALL DOORS.
RE-GROUT TILE FLOORS.
WIPE SHELF UNDER SURFACE BY TWIN GAS STOCK BURNERS. CLEAN ALL DOORS.
RE-GROUT TILE FLOORS.
WIPE SHELF UNDER SURFACE BY TWIN GAS STOCK BURNERS. CLEAN ALL DOORS.
RE-GROUT TILE FLOORS.
WIPE SHELF UNDER SURFACE BY TWIN GAS STOCK BURNERS. CLEAN ALL DOORS.
RE-GROUT TILE FLOORS.
WIPE SHELF UNDER SURFACE BY TWIN GAS STOCK BURNERS. CLEAN ALL DOORS.
RE-GROUT TILE FLOORS.
WIPE SHELF UNDER SURFACE BY TWIN GAS STOCK BURNERS. CLEAN ALL DOORS.
RE-GROUT TILE FLOORS.
WIPE SHELF UNDER SURFACE BY TWIN GAS STOCK BURNERS. CLEAN ALL DOORS.
RE-GROUT TILE FLOORS.
WIPE SHELF UNDER SURFACE BY TWIN GAS STOCK BURNERS. CLEAN ALL DOORS.
RE-GROUT TILE FLOORS.
WIPE SHELF UNDER SURFACE BY TWIN GAS STOCK BURNERS. CLEAN ALL DOORS.
RE-GROUT TILE FLOORS.
WIPE SHELF UNDER SURFACE BY TWIN GAS STOCK BURNERS. CLEAN ALL DOORS.
RE-GROUT TILE FLOORS.
WIPE SHELF UNDER SURFACE BY TWIN GAS STOCK BURNERS. CLEAN ALL DOORS.
RE-GROUT TILE FLOORS.
WIPE SHELF UNDER SURFACE BY TWIN GAS STOCK BURNERS. CLEAN ALL DOORS.
RE-GROUT TILE FLOORS.
WIPE SHELF UNDER SURFACE BY TWIN GAS STOCK BURNERS. CLEAN ALL DOORS.
RE-GROUT TILE FLOORS.
WIPE SHELF UNDER SURFACE BY TWIN GAS STOCK BURNERS. CLEAN ALL DOORS.
RE-GROUT TILE FLOORS.
WIPE SHELF UNDER SURFACE BY TWIN GAS STOCK BURNERS. CLEAN ALL DOORS.
RE-GROUT TILE FLOORS.
WIPE SHELF UNDER SURFACE BY TWIN GAS STOCK BURNERS. CLEAN ALL DOORS.
RE-GROUT TILE FLOORS.
WIPE SHELF UNDER SURFACE BY TWIN GAS STOCK BURNERS. CLEAN ALL DOORS.
RE-GROUT TILE FLOORS.
WIPE SHELF UNDER SURFACE BY TWIN GAS STOCK BURNERS.
CLEAN WALK IN COOLER.
PROVIDE PROPER COVER FOR FREEZER.
CLEAN WALK IN COOLER.
PROVIDE PROPER COVER FOR FREEZER.
CLEAN WALK IN COOLER.
PROVIDE PROPER COVER FOR FREEZER.
CLEAN WALK IN COOLER.
PROVIDE PROPER COVER FOR FREEZER.
CLEAN WALK IN COOLER.
PROVIDE PROPER COVER FOR FREEZER.
CLEAN WALK IN COOLER.
PROVIDE PROPER COVER FOR FREEZER.
CLEAN WALK IN COOLER.
PROVIDE PROPER COVER FOR FREEZER.
CLEAN WALK IN COOLER.
PROVIDE PROPER COVER FOR FREEZER.
CLEAN WALK IN COOLER.
PROVIDE PROPER COVER FOR FREEZER.
CLEAN WALK IN COOLER.
PROVIDE PROPER COVER FOR FREEZER.
CLEAN WALK IN COOLER.
PROVIDE PROPER COVER FOR FREEZER.
CLEAN WALK IN COOLER.
PROVIDE PROPER COVER FOR FREEZER.
CLEAN WALK IN COOLER.
PROVIDE PROPER COVER FOR FREEZER.
CLEAN WALK IN COOLER.
PROVIDE PROPER COVER FOR FREEZER.
CLEAN WALK IN COOLER.
PROVIDE PROPER COVER FOR FREEZER.
CLEAN WALK IN COOLER.
PROVIDE PROPER COVER FOR FREEZER.
CLEAN WALK IN COOLER.
PROVIDE PROPER COVER FOR FREEZER.
CLEAN WALK IN COOLER.
PROVIDE PROPER COVER FOR FREEZER.
CLEAN WALK IN COOLER.
PROVIDE PROPER COVER FOR FREEZER.
CLEAN WALK IN COOLER.
PROVIDE PROPER COVER FOR FREEZER.
CLEAN WALK IN COOLER.
PROVIDE PROPER COVER FOR FREEZER.
CLEAN WALK IN COOLER.
PROVIDE PROPER COVER FOR FREEZER.
CLEAN WALK IN COOLER.
PROVIDE PROPER COVER FOR FREEZER.
CLEAN WALK IN COOLER.
PROVIDE PROPER COVER FOR FREEZER.
CLEAN WALK IN COOLER.
PROVIDE PROPER COVER FOR FREEZER.
CLEAN WALK IN COOLER.
PROVIDE PROPER COVER FOR FREEZER.
CLEAN WALK IN COOLER.
PROVIDE PROPER COVER FOR FREEZER.
CLEAN WALK IN COOLER.
PROVIDE PROPER COVER FOR FREEZER.
CLEAN WALK IN COOLER.
PROVIDE PROPER COVER FOR FREEZER.
CLEAN WALK IN COOLER.
PROVIDE PROPER COVER FOR FREEZER.
CLEAN WALK IN COOLER.
PROVIDE PROPER COVER FOR FREEZER.
CLEAN WALK IN COOLER.
PROVIDE PROPER COVER FOR FREEZER.
MISSING SCOOPS IN STOREROOM.
USING MILK CRATES TO HOLD POTATOES.
STORE ICE SCOOP OUTSIDE KITCHEN ICE MACHINE. MISSING SCOOPS IN STOREROOM.
USING MILK CRATES TO HOLD POTATOES.
STORE ICE SCOOP OUTSIDE KITCHEN ICE MACHINE. MISSING SCOOPS IN STOREROOM.
USING MILK CRATES TO HOLD POTATOES.
STORE ICE SCOOP OUTSIDE KITCHEN ICE MACHINE. MISSING SCOOPS IN STOREROOM.
USING MILK CRATES TO HOLD POTATOES.
STORE ICE SCOOP OUTSIDE KITCHEN ICE MACHINE. MISSING SCOOPS IN STOREROOM.
USING MILK CRATES TO HOLD POTATOES.
STORE ICE SCOOP OUTSIDE KITCHEN ICE MACHINE. MISSING SCOOPS IN STOREROOM.
USING MILK CRATES TO HOLD POTATOES.
STORE ICE SCOOP OUTSIDE KITCHEN ICE MACHINE. MISSING SCOOPS IN STOREROOM.
USING MILK CRATES TO HOLD POTATOES.
STORE ICE SCOOP OUTSIDE KITCHEN ICE MACHINE. MISSING SCOOPS IN STOREROOM.
USING MILK CRATES TO HOLD POTATOES.
STORE ICE SCOOP OUTSIDE KITCHEN ICE MACHINE. MISSING SCOOPS IN STOREROOM.
USING MILK CRATES TO HOLD POTATOES.
STORE ICE SCOOP OUTSIDE KITCHEN ICE MACHINE. MISSING SCOOPS IN STOREROOM.
USING MILK CRATES TO HOLD POTATOES.
STORE ICE SCOOP OUTSIDE KITCHEN ICE MACHINE. MISSING SCOOPS IN STOREROOM.
USING MILK CRATES TO HOLD POTATOES.
STORE ICE SCOOP OUTSIDE KITCHEN ICE MACHINE. MISSING SCOOPS IN STOREROOM.
USING MILK CRATES TO HOLD POTATOES.
STORE ICE SCOOP OUTSIDE KITCHEN ICE MACHINE. MISSING SCOOPS IN STOREROOM.
USING MILK CRATES TO HOLD POTATOES.
STORE ICE SCOOP OUTSIDE KITCHEN ICE MACHINE. MISSING SCOOPS IN STOREROOM.
USING MILK CRATES TO HOLD POTATOES.
STORE ICE SCOOP OUTSIDE KITCHEN ICE MACHINE. MISSING SCOOPS IN STOREROOM.
USING MILK CRATES TO HOLD POTATOES.
STORE ICE SCOOP OUTSIDE KITCHEN ICE MACHINE. MISSING SCOOPS IN STOREROOM.
USING MILK CRATES TO HOLD POTATOES.
STORE ICE SCOOP OUTSIDE KITCHEN ICE MACHINE. MISSING SCOOPS IN STOREROOM.
USING MILK CRATES TO HOLD POTATOES.
STORE ICE SCOOP OUTSIDE KITCHEN ICE MACHINE. MISSING SCOOPS IN STOREROOM.
USING MILK CRATES TO HOLD POTATOES.
STORE ICE SCOOP OUTSIDE KITCHEN ICE MACHINE. MISSING SCOOPS IN STOREROOM.
USING MILK CRATES TO HOLD POTATOES.
STORE ICE SCOOP OUTSIDE KITCHEN ICE MACHINE. MISSING SCOOPS IN STOREROOM.
USING MILK CRATES TO HOLD POTATOES.
STORE ICE SCOOP OUTSIDE KITCHEN ICE MACHINE. MISSING SCOOPS IN STOREROOM.
USING MILK CRATES TO HOLD POTATOES.
STORE ICE SCOOP OUTSIDE KITCHEN ICE MACHINE. MISSING SCOOPS IN STOREROOM.
USING MILK CRATES TO HOLD POTATOES.
STORE ICE SCOOP OUTSIDE KITCHEN ICE MACHINE. MISSING SCOOPS IN STOREROOM.
USING MILK CRATES TO HOLD POTATOES.
STORE ICE SCOOP OUTSIDE KITCHEN ICE MACHINE. MISSING SCOOPS IN STOREROOM.
USING MILK CRATES TO HOLD POTATOES.
STORE ICE SCOOP OUTSIDE KITCHEN ICE MACHINE. MISSING SCOOPS IN STOREROOM.
USING MILK CRATES TO HOLD POTATOES.
STORE ICE SCOOP OUTSIDE KITCHEN ICE MACHINE. MISSING SCOOPS IN STOREROOM.
USING MILK CRATES TO HOLD POTATOES.
STORE ICE SCOOP OUTSIDE KITCHEN ICE MACHINE. MISSING SCOOPS IN STOREROOM.
USING MILK CRATES TO HOLD POTATOES.
STORE ICE SCOOP OUTSIDE KITCHEN ICE MACHINE. MISSING SCOOPS IN STOREROOM.
USING MILK CRATES TO HOLD POTATOES.
STORE ICE SCOOP OUTSIDE KITCHEN ICE MACHINE. MISSING SCOOPS IN STOREROOM.
USING MILK CRATES TO HOLD POTATOES.
STORE ICE SCOOP OUTSIDE KITCHEN ICE MACHINE. MISSING SCOOPS IN STOREROOM.
USING MILK CRATES TO HOLD POTATOES.
STORE ICE SCOOP OUTSIDE KITCHEN ICE MACHINE. MISSING SCOOPS IN STOREROOM.
USING MILK CRATES TO HOLD POTATOES.
STORE ICE SCOOP OUTSIDE KITCHEN ICE MACHINE. MISSING SCOOPS IN STOREROOM.
USING MILK CRATES TO HOLD POTATOES.
STORE ICE SCOOP OUTSIDE KITCHEN ICE MACHINE.
MISSING WALL MOUNTED SOAP DISPENSERS IN RESTROOMS.
OLD TANDOORI OVENS SITTING BY EXTERIOR DEBRIS BINS.
OPEN BULK BAGS OF INGREDIENTS IN EXTERIOR STORAGE.
POST HAND WASH SIGNS IN EMPLOYEE RESTROOMS.
REPAIR HOT WATER FAUCET FOR KITCHEN HAND WASH SINK.
SHIELD LIGHTS OVER FREEZER BY KITCHEN HAND SINK.

Jul 10, 2013

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))
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
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 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)

FLOOR TILES NEEDING REPAIR.
WIPE KITCHEN SHELF UNDER SURFACE. FLOOR TILES NEEDING REPAIR.
WIPE KITCHEN SHELF UNDER SURFACE. FLOOR TILES NEEDING REPAIR.
WIPE KITCHEN SHELF UNDER SURFACE. FLOOR TILES NEEDING REPAIR.
WIPE KITCHEN SHELF UNDER SURFACE. FLOOR TILES NEEDING REPAIR.
WIPE KITCHEN SHELF UNDER SURFACE. FLOOR TILES NEEDING REPAIR.
WIPE KITCHEN SHELF UNDER SURFACE. FLOOR TILES NEEDING REPAIR.
WIPE KITCHEN SHELF UNDER SURFACE. FLOOR TILES NEEDING REPAIR.
WIPE KITCHEN SHELF UNDER SURFACE. FLOOR TILES NEEDING REPAIR.
WIPE KITCHEN SHELF UNDER SURFACE. FLOOR TILES NEEDING REPAIR.
WIPE KITCHEN SHELF UNDER SURFACE. FLOOR TILES NEEDING REPAIR.
WIPE KITCHEN SHELF UNDER SURFACE. FLOOR TILES NEEDING REPAIR.
WIPE KITCHEN SHELF UNDER SURFACE. FLOOR TILES NEEDING REPAIR.
WIPE KITCHEN SHELF UNDER SURFACE. FLOOR TILES NEEDING REPAIR.
WIPE KITCHEN SHELF UNDER SURFACE. FLOOR TILES NEEDING REPAIR.
WIPE KITCHEN SHELF UNDER SURFACE. FLOOR TILES NEEDING REPAIR.
WIPE KITCHEN SHELF UNDER SURFACE. FLOOR TILES NEEDING REPAIR.
WIPE KITCHEN SHELF UNDER SURFACE. FLOOR TILES NEEDING REPAIR.
WIPE KITCHEN SHELF UNDER SURFACE. FLOOR TILES NEEDING REPAIR.
WIPE KITCHEN SHELF UNDER SURFACE. FLOOR TILES NEEDING REPAIR.
WIPE KITCHEN SHELF UNDER SURFACE. FLOOR TILES NEEDING REPAIR.
WIPE KITCHEN SHELF UNDER SURFACE. FLOOR TILES NEEDING REPAIR.
WIPE KITCHEN SHELF UNDER SURFACE. FLOOR TILES NEEDING REPAIR.
WIPE KITCHEN SHELF UNDER SURFACE. FLOOR TILES NEEDING REPAIR.
WIPE KITCHEN SHELF UNDER SURFACE. FLOOR TILES NEEDING REPAIR.
WIPE KITCHEN SHELF UNDER SURFACE. FLOOR TILES NEEDING REPAIR.
WIPE KITCHEN SHELF UNDER SURFACE. FLOOR TILES NEEDING REPAIR.
WIPE KITCHEN SHELF UNDER SURFACE. FLOOR TILES NEEDING REPAIR.
WIPE KITCHEN SHELF UNDER SURFACE. FLOOR TILES NEEDING REPAIR.
WIPE KITCHEN SHELF UNDER SURFACE. FLOOR TILES NEEDING REPAIR.
WIPE KITCHEN SHELF UNDER SURFACE. FLOOR TILES NEEDING REPAIR.
WIPE KITCHEN SHELF UNDER SURFACE. FLOOR TILES NEEDING REPAIR.
WIPE KITCHEN SHELF UNDER SURFACE. FLOOR TILES NEEDING REPAIR.
WIPE KITCHEN SHELF UNDER SURFACE. FLOOR TILES NEEDING REPAIR.
WIPE KITCHEN SHELF UNDER SURFACE.
PROVIDE BULK BIN SCOOPS.
REPAIR EXTERIOR DRAINS.
SHIELD BUFFET DESSERTS.

Jul 31, 2013

The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
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 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)

DAMAGED REAR GUARD CHANNEL DRAIN COVERS.
HOLE IN STOREROOM WALL.
HOLE IN STOREROOM WALL.
HOLE IN STOREROOM WALL.
MISSING SCOOPS IN STOREROOM BULK BINS.

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