Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
No violation noted during this evaluation. | Follow-up Inspection | Jan 7, 2010 | 100 |
|
Routine Inspection | Nov 4, 2010 | 90 |
|
Routine Inspection | Mar 7, 2011 | 89 |
|
Routine Inspection | Oct 26, 2011 | 86 |
No violation noted during this evaluation. | Enforcement Action | Oct 26, 2011 | 100 |
|
Follow-up Inspection | Nov 10, 2011 | 97 |
|
Routine Inspection | Aug 28, 2012 | 89 |
No violation noted during this evaluation. | Enforcement Action | Aug 28, 2012 | 100 |
|
Routine Inspection | Feb 21, 2013 | 94 |
|
Routine Inspection | Aug 1, 2013 | 96 |
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)
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))
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)
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))
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
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)
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)
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)
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)
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 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)
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
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
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))
Unpackaged food shall be displayed and dispensed in a manner that protects the food from contamination. (114063, 114065)
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)
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)
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 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
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)
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
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))
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)
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
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))
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 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 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)
LACK OF WALL MOUNTED HAND SOAP AT 3-COMP SINK HAND WASH SINK, WALL MOUNTED HAND SOAP NEAR MAIN WARE WASH AREA HAND WASH SINK LACKS COVE.
MEASURED SELF SERVE MILK AT 67-69F. PIC INDICATED MILK IS SWITCHED OUT VERY OFTEN.
MEASURED SEVERAL ITEMS, POTENTIALLY HAZARDOUS FOODS HELD COLD ON ICE FROM 45-52F.
RAW CHICKEN STORED ABOVE RAW EGGS AS WELL AS UNCUT AND CUT MELON.
DESSERT DISPLAY AREA LACKS OVERHEAD PROTECTION (I.E., SNEEZE GUARDS) TO PROTECT AGAINST CONTAMINATION. RAW CHICKEN STORED ABOVE RAW EGGS AS WELL AS UNCUT AND CUT MELON.
DESSERT DISPLAY AREA LACKS OVERHEAD PROTECTION (I.E., SNEEZE GUARDS) TO PROTECT AGAINST CONTAMINATION. RAW CHICKEN STORED ABOVE RAW EGGS AS WELL AS UNCUT AND CUT MELON.
DESSERT DISPLAY AREA LACKS OVERHEAD PROTECTION (I.E., SNEEZE GUARDS) TO PROTECT AGAINST CONTAMINATION. RAW CHICKEN STORED ABOVE RAW EGGS AS WELL AS UNCUT AND CUT MELON.
DESSERT DISPLAY AREA LACKS OVERHEAD PROTECTION (I.E., SNEEZE GUARDS) TO PROTECT AGAINST CONTAMINATION. RAW CHICKEN STORED ABOVE RAW EGGS AS WELL AS UNCUT AND CUT MELON.
DESSERT DISPLAY AREA LACKS OVERHEAD PROTECTION (I.E., SNEEZE GUARDS) TO PROTECT AGAINST CONTAMINATION. RAW CHICKEN STORED ABOVE RAW EGGS AS WELL AS UNCUT AND CUT MELON.
DESSERT DISPLAY AREA LACKS OVERHEAD PROTECTION (I.E., SNEEZE GUARDS) TO PROTECT AGAINST CONTAMINATION. RAW CHICKEN STORED ABOVE RAW EGGS AS WELL AS UNCUT AND CUT MELON.
DESSERT DISPLAY AREA LACKS OVERHEAD PROTECTION (I.E., SNEEZE GUARDS) TO PROTECT AGAINST CONTAMINATION. RAW CHICKEN STORED ABOVE RAW EGGS AS WELL AS UNCUT AND CUT MELON.
DESSERT DISPLAY AREA LACKS OVERHEAD PROTECTION (I.E., SNEEZE GUARDS) TO PROTECT AGAINST CONTAMINATION. RAW CHICKEN STORED ABOVE RAW EGGS AS WELL AS UNCUT AND CUT MELON.
DESSERT DISPLAY AREA LACKS OVERHEAD PROTECTION (I.E., SNEEZE GUARDS) TO PROTECT AGAINST CONTAMINATION.
SPRAYER HOSE AT SINK INSIDE KITCHEN NOTED INSIDE SINK WHEN NOT IN USE. PIC INDICATED IT IS NOT BEING USED. PLASTIC DRAIN HOSE FROM ICE FILLED COLD HOLDING NOTED SITTING INSIDE FLOOR SINK.
STORE ANY OPENED BAGS OF BULK INGREDIENTS IN FOOD GRADE NSF APPROVED CONTAINER WITH TIGHT FITTING LIDS.
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 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))
LACK OF HAND SOAP AT BACK HAND WASH SINK NEAR 3-COMP SINK FOR WARE WASHING.
MEASURED HIGH TEMPERATURE AT MECHANICAL DISHWASHER BETWEEN 150-160F.
MEASURING CUP WITH HANDLE NOTED TOUCHING FLOUR IN BULK CONTAINER, DIRECTLY.
SELF SERVICE DESSERT AND SANDWICH STATIONS NOTED WITH NO OVERHEAD PROTECTION. MEASURING CUP WITH HANDLE NOTED TOUCHING FLOUR IN BULK CONTAINER, DIRECTLY.
SELF SERVICE DESSERT AND SANDWICH STATIONS NOTED WITH NO OVERHEAD PROTECTION. MEASURING CUP WITH HANDLE NOTED TOUCHING FLOUR IN BULK CONTAINER, DIRECTLY.
SELF SERVICE DESSERT AND SANDWICH STATIONS NOTED WITH NO OVERHEAD PROTECTION. MEASURING CUP WITH HANDLE NOTED TOUCHING FLOUR IN BULK CONTAINER, DIRECTLY.
SELF SERVICE DESSERT AND SANDWICH STATIONS NOTED WITH NO OVERHEAD PROTECTION. MEASURING CUP WITH HANDLE NOTED TOUCHING FLOUR IN BULK CONTAINER, DIRECTLY.
SELF SERVICE DESSERT AND SANDWICH STATIONS NOTED WITH NO OVERHEAD PROTECTION. MEASURING CUP WITH HANDLE NOTED TOUCHING FLOUR IN BULK CONTAINER, DIRECTLY.
SELF SERVICE DESSERT AND SANDWICH STATIONS NOTED WITH NO OVERHEAD PROTECTION. MEASURING CUP WITH HANDLE NOTED TOUCHING FLOUR IN BULK CONTAINER, DIRECTLY.
SELF SERVICE DESSERT AND SANDWICH STATIONS NOTED WITH NO OVERHEAD PROTECTION. MEASURING CUP WITH HANDLE NOTED TOUCHING FLOUR IN BULK CONTAINER, DIRECTLY.
SELF SERVICE DESSERT AND SANDWICH STATIONS NOTED WITH NO OVERHEAD PROTECTION. MEASURING CUP WITH HANDLE NOTED TOUCHING FLOUR IN BULK CONTAINER, DIRECTLY.
SELF SERVICE DESSERT AND SANDWICH STATIONS NOTED WITH NO OVERHEAD PROTECTION. MEASURING CUP WITH HANDLE NOTED TOUCHING FLOUR IN BULK CONTAINER, DIRECTLY.
SELF SERVICE DESSERT AND SANDWICH STATIONS NOTED WITH NO OVERHEAD PROTECTION. MEASURING CUP WITH HANDLE NOTED TOUCHING FLOUR IN BULK CONTAINER, DIRECTLY.
SELF SERVICE DESSERT AND SANDWICH STATIONS NOTED WITH NO OVERHEAD PROTECTION. MEASURING CUP WITH HANDLE NOTED TOUCHING FLOUR IN BULK CONTAINER, DIRECTLY.
SELF SERVICE DESSERT AND SANDWICH STATIONS NOTED WITH NO OVERHEAD PROTECTION. MEASURING CUP WITH HANDLE NOTED TOUCHING FLOUR IN BULK CONTAINER, DIRECTLY.
SELF SERVICE DESSERT AND SANDWICH STATIONS NOTED WITH NO OVERHEAD PROTECTION. MEASURING CUP WITH HANDLE NOTED TOUCHING FLOUR IN BULK CONTAINER, DIRECTLY.
SELF SERVICE DESSERT AND SANDWICH STATIONS NOTED WITH NO OVERHEAD PROTECTION. MEASURING CUP WITH HANDLE NOTED TOUCHING FLOUR IN BULK CONTAINER, DIRECTLY.
SELF SERVICE DESSERT AND SANDWICH STATIONS NOTED WITH NO OVERHEAD PROTECTION. MEASURING CUP WITH HANDLE NOTED TOUCHING FLOUR IN BULK CONTAINER, DIRECTLY.
SELF SERVICE DESSERT AND SANDWICH STATIONS NOTED WITH NO OVERHEAD PROTECTION. MEASURING CUP WITH HANDLE NOTED TOUCHING FLOUR IN BULK CONTAINER, DIRECTLY.
SELF SERVICE DESSERT AND SANDWICH STATIONS NOTED WITH NO OVERHEAD PROTECTION. MEASURING CUP WITH HANDLE NOTED TOUCHING FLOUR IN BULK CONTAINER, DIRECTLY.
SELF SERVICE DESSERT AND SANDWICH STATIONS NOTED WITH NO OVERHEAD PROTECTION. MEASURING CUP WITH HANDLE NOTED TOUCHING FLOUR IN BULK CONTAINER, DIRECTLY.
SELF SERVICE DESSERT AND SANDWICH STATIONS NOTED WITH NO OVERHEAD PROTECTION. MEASURING CUP WITH HANDLE NOTED TOUCHING FLOUR IN BULK CONTAINER, DIRECTLY.
SELF SERVICE DESSERT AND SANDWICH STATIONS NOTED WITH NO OVERHEAD PROTECTION. MEASURING CUP WITH HANDLE NOTED TOUCHING FLOUR IN BULK CONTAINER, DIRECTLY.
SELF SERVICE DESSERT AND SANDWICH STATIONS NOTED WITH NO OVERHEAD PROTECTION. MEASURING CUP WITH HANDLE NOTED TOUCHING FLOUR IN BULK CONTAINER, DIRECTLY.
SELF SERVICE DESSERT AND SANDWICH STATIONS NOTED WITH NO OVERHEAD PROTECTION. MEASURING CUP WITH HANDLE NOTED TOUCHING FLOUR IN BULK CONTAINER, DIRECTLY.
SELF SERVICE DESSERT AND SANDWICH STATIONS NOTED WITH NO OVERHEAD PROTECTION. MEASURING CUP WITH HANDLE NOTED TOUCHING FLOUR IN BULK CONTAINER, DIRECTLY.
SELF SERVICE DESSERT AND SANDWICH STATIONS NOTED WITH NO OVERHEAD PROTECTION. MEASURING CUP WITH HANDLE NOTED TOUCHING FLOUR IN BULK CONTAINER, DIRECTLY.
SELF SERVICE DESSERT AND SANDWICH STATIONS NOTED WITH NO OVERHEAD PROTECTION. MEASURING CUP WITH HANDLE NOTED TOUCHING FLOUR IN BULK CONTAINER, DIRECTLY.
SELF SERVICE DESSERT AND SANDWICH STATIONS NOTED WITH NO OVERHEAD PROTECTION. MEASURING CUP WITH HANDLE NOTED TOUCHING FLOUR IN BULK CONTAINER, DIRECTLY.
SELF SERVICE DESSERT AND SANDWICH STATIONS NOTED WITH NO OVERHEAD PROTECTION.
Name | City | Users' Rating |
---|---|---|
STARBUCKS #6859 | Commerce, CA | |
OLIVE DELL RANCH | Colton, CA | |
VALLEY FOOD CENTER | KERMAN, CA | |
LA PLACITA DEL D.F RESTAURANT | Los Angeles, CA | |
WIENERSCHNITZEL #293 | Orange, CA | |
STARBUCKS COFFEE #10997 | Escalon, CA | |
BURGER KING #14581 | Sloughhouse, CA | |
SUBWAY #2758 | San Marcos, CA | |
BIG BEND RESORT | Parker Dam, CA | |
PAPA JOHN'S PIZZA #2873 | Los Angeles, CA |
Name |
Address |
Distance |
---|---|---|
STACKS @ SYMANTEC | 500 E Middlefield Road, Mountain View | 0.14 miles |
GOOGLE QUAD B3 MICRO KITCHEN | 468 Ellis Street, Mountain View | 0.15 miles |
HANGOUT CAFE | 468 Ellis Street, Mountain View | 0.15 miles |
GOOGLE QUAD B4- HALF TIME CAFE | 389 Whisman Road, Mountain View | 0.17 miles |
PORTAL | 369 Whisman Road, Mountain View | 0.22 miles |
CLOCKTOWER COFFEE #2 | 425 N Whisman Road 800, Mountain View | 0.27 miles |
BUDA THAI | 425 N Whisman Road 100, Mountain View | 0.28 miles |
SIEMENS CAFE | 685 E Middlefield Road, Mountain View | 0.30 miles |
ROGER'S DELI | 295 E Middlefield Road, Mountain View | 0.33 miles |
7-ELEVEN FOOD STORE #15429 | 276 N Whisman Road, Mountain View | 0.34 miles |
Restaurant representatives - add corrected or new information about ARAMARK @ SYMANTEC, 350 Ellis Street, Mountain View, CA 94043 »