CHINA WOK RESTAURANT, 2633 California Street, Mountain View, CA 94040 - Restaurant inspection findings and violations

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Business Info

Restaurant: CHINA WOK RESTAURANT
Address: 2633 California Street, Mountain View, CA 94040
Type: Restaurant 0-5 Employees
Total inspections: 13
Last inspection: Oct 2, 2013
Score
(the higher the better)
95
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Food storage containers identified
  • Premises personal/cleaning items vermin-proofing
  • Toilet facilities: properly constructed, supplied,...
  • Wiping cloths: properly used and stored
Routine Inspection Feb 11, 2010 93
  • Equipment, utensils and linens: storage and use
  • Premises personal/cleaning items vermin-proofing
  • Toilet facilities: properly constructed, supplied,...
  • Wiping cloths: properly used and stored
Follow-up Inspection Mar 11, 2010 96
  • 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
  • Urban Runoff: fats, oil, grease
Routine Inspection Nov 24, 2010 94
  • 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 storage containers identified
  • Nonfood contact surfaces clean
  • Proper hot and cold holding temperatures
  • Wiping cloths: properly used and stored
Routine Inspection Apr 21, 2011 92
  • Adequate ventilation and lighting designated area
  • Wiping cloths: properly used and stored
Follow-up Inspection May 4, 2011 98
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Food contact surfaces: clean and sanitized
  • Food storage containers identified
Routine Inspection Oct 3, 2011 96
  • Floors, walls & ceilings: built, maintained, and
Follow-up Inspection Oct 13, 2011 99
  • Adequate ventilation and lighting designated area
  • Compliance with shell stock tags, condition
  • Compliance with shell stock tags, condition, displ...
  • 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
Routine Inspection Jan 31, 2012 91
  • Compliance with shell stock tags, condition
  • Compliance with shell stock tags, condition, displ...
  • Demonstration of knowledge food mgr certification [multiple violations]
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Proper hot and cold holding temperatures
  • Toilet facilities: properly constructed, supplied,...
  • Wiping cloths: properly used and stored
Routine Inspection May 22, 2012 90
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
Routine Inspection Oct 3, 2012 97
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Food storage containers identified
  • Wiping cloths: properly used and stored
Routine Inspection Feb 13, 2013 95
  • Equipment, utensils - Unapproved, unclean, not in good repair, inadequate capacity
  • Equipment, utensils, linens: Improper storage and use
  • Inadequate floors, walls, ceilings: built, maintained, clean
  • Inadequate ventilation and lighting in designated area
Routine Inspection Jun 6, 2013 96
  • Equipment, utensils - Unapproved, unclean, not in good repair, inadequate capacity
  • Equipment, utensils, linens: Improper storage and use
  • Inadequate floors, walls, ceilings: built, maintained, clean
  • Premises not clean, not in good repair; No personal/chemical storage; inadequate vermin-proofing
  • Wiping cloths: improperly used and stored
Routine Inspection Oct 2, 2013 95

Violation descriptions and comments

Feb 11, 2010

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))
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)
Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276)
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)

Mar 11, 2010

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)
Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276)
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)
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))

Nov 24, 2010

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)
Fats, oils or grease released from improperly maintained grease traps or collection devices resulting in discharge.
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 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 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 21, 2011

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

May 4, 2011

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))
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)

Oct 3, 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 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))
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)

Oct 13, 2011

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)

Jan 31, 2012

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)
Shell stock shall have complete certification tags and shall be properly stored and displayed. (114039 - 114039.5)
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)
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)
Shell stock shall have complete certification tags and shall be properly stored and displayed. (114039 - 114039.5)

May 22, 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.
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276)
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)
All food 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.
Shell stock shall have complete certification tags and shall be properly stored and displayed. (114039 - 114039.5)
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))
Shell stock shall have complete certification tags and shall be properly stored and displayed. (114039 - 114039.5)

Oct 3, 2012

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)
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)

Feb 13, 2013

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)
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 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 6, 2013

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)
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)

COOK LINE HOOD FILTER NOTED OUT OF PAPER POSITION.
DIRTY DOOR AND WOODEN SHELF SUPPORT IN STOREROOM.
DIRTY SHELVING IN COOK LINE AREA.
DIRTY TABLE MOUNTED CAN OPENER. DIRTY SHELVING IN COOK LINE AREA.
DIRTY TABLE MOUNTED CAN OPENER. DIRTY SHELVING IN COOK LINE AREA.
DIRTY TABLE MOUNTED CAN OPENER. DIRTY SHELVING IN COOK LINE AREA.
DIRTY TABLE MOUNTED CAN OPENER. DIRTY SHELVING IN COOK LINE AREA.
DIRTY TABLE MOUNTED CAN OPENER. DIRTY SHELVING IN COOK LINE AREA.
DIRTY TABLE MOUNTED CAN OPENER. DIRTY SHELVING IN COOK LINE AREA.
DIRTY TABLE MOUNTED CAN OPENER. DIRTY SHELVING IN COOK LINE AREA.
DIRTY TABLE MOUNTED CAN OPENER. DIRTY SHELVING IN COOK LINE AREA.
DIRTY TABLE MOUNTED CAN OPENER. DIRTY SHELVING IN COOK LINE AREA.
DIRTY TABLE MOUNTED CAN OPENER. DIRTY SHELVING IN COOK LINE AREA.
DIRTY TABLE MOUNTED CAN OPENER. DIRTY SHELVING IN COOK LINE AREA.
DIRTY TABLE MOUNTED CAN OPENER. DIRTY SHELVING IN COOK LINE AREA.
DIRTY TABLE MOUNTED CAN OPENER. DIRTY SHELVING IN COOK LINE AREA.
DIRTY TABLE MOUNTED CAN OPENER. DIRTY SHELVING IN COOK LINE AREA.
DIRTY TABLE MOUNTED CAN OPENER. DIRTY SHELVING IN COOK LINE AREA.
DIRTY TABLE MOUNTED CAN OPENER. DIRTY SHELVING IN COOK LINE AREA.
DIRTY TABLE MOUNTED CAN OPENER. DIRTY SHELVING IN COOK LINE AREA.
DIRTY TABLE MOUNTED CAN OPENER. DIRTY SHELVING IN COOK LINE AREA.
DIRTY TABLE MOUNTED CAN OPENER. DIRTY SHELVING IN COOK LINE AREA.
DIRTY TABLE MOUNTED CAN OPENER. DIRTY SHELVING IN COOK LINE AREA.
DIRTY TABLE MOUNTED CAN OPENER. DIRTY SHELVING IN COOK LINE AREA.
DIRTY TABLE MOUNTED CAN OPENER. DIRTY SHELVING IN COOK LINE AREA.
DIRTY TABLE MOUNTED CAN OPENER. DIRTY SHELVING IN COOK LINE AREA.
DIRTY TABLE MOUNTED CAN OPENER. DIRTY SHELVING IN COOK LINE AREA.
DIRTY TABLE MOUNTED CAN OPENER. DIRTY SHELVING IN COOK LINE AREA.
DIRTY TABLE MOUNTED CAN OPENER. DIRTY SHELVING IN COOK LINE AREA.
DIRTY TABLE MOUNTED CAN OPENER. DIRTY SHELVING IN COOK LINE AREA.
DIRTY TABLE MOUNTED CAN OPENER. DIRTY SHELVING IN COOK LINE AREA.
DIRTY TABLE MOUNTED CAN OPENER. DIRTY SHELVING IN COOK LINE AREA.
DIRTY TABLE MOUNTED CAN OPENER. DIRTY SHELVING IN COOK LINE AREA.
DIRTY TABLE MOUNTED CAN OPENER. DIRTY SHELVING IN COOK LINE AREA.
DIRTY TABLE MOUNTED CAN OPENER. DIRTY SHELVING IN COOK LINE AREA.
DIRTY TABLE MOUNTED CAN OPENER. DIRTY SHELVING IN COOK LINE AREA.
DIRTY TABLE MOUNTED CAN OPENER. DIRTY SHELVING IN COOK LINE AREA.
DIRTY TABLE MOUNTED CAN OPENER. DIRTY SHELVING IN COOK LINE AREA.
DIRTY TABLE MOUNTED CAN OPENER. DIRTY SHELVING IN COOK LINE AREA.
DIRTY TABLE MOUNTED CAN OPENER. DIRTY SHELVING IN COOK LINE AREA.
DIRTY TABLE MOUNTED CAN OPENER. DIRTY SHELVING IN COOK LINE AREA.
DIRTY TABLE MOUNTED CAN OPENER. DIRTY SHELVING IN COOK LINE AREA.
DIRTY TABLE MOUNTED CAN OPENER. DIRTY SHELVING IN COOK LINE AREA.
DIRTY TABLE MOUNTED CAN OPENER. DIRTY SHELVING IN COOK LINE AREA.
DIRTY TABLE MOUNTED CAN OPENER. DIRTY SHELVING IN COOK LINE AREA.
DIRTY TABLE MOUNTED CAN OPENER. DIRTY SHELVING IN COOK LINE AREA.
DIRTY TABLE MOUNTED CAN OPENER. DIRTY SHELVING IN COOK LINE AREA.
DIRTY TABLE MOUNTED CAN OPENER. DIRTY SHELVING IN COOK LINE AREA.
DIRTY TABLE MOUNTED CAN OPENER. DIRTY SHELVING IN COOK LINE AREA.
DIRTY TABLE MOUNTED CAN OPENER. DIRTY SHELVING IN COOK LINE AREA.
DIRTY TABLE MOUNTED CAN OPENER. DIRTY SHELVING IN COOK LINE AREA.
DIRTY TABLE MOUNTED CAN OPENER. DIRTY SHELVING IN COOK LINE AREA.
DIRTY TABLE MOUNTED CAN OPENER. DIRTY SHELVING IN COOK LINE AREA.
DIRTY TABLE MOUNTED CAN OPENER. DIRTY SHELVING IN COOK LINE AREA.
DIRTY TABLE MOUNTED CAN OPENER. DIRTY SHELVING IN COOK LINE AREA.
DIRTY TABLE MOUNTED CAN OPENER. DIRTY SHELVING IN COOK LINE AREA.
DIRTY TABLE MOUNTED CAN OPENER.
KNIVES WEDGED BETWEEN KITCHEN SINK AND TABLE.

Oct 2, 2013

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)
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 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)

AVOID LINING SHELVING WITH ALUMINUM FOIL.
CLEAN TABLE MOUNTED CAN OPENER.
CLEAN WALK IN COOLER/ FOOD STORE ROOM DOORS.
WIPE WALK IN COOLER SHELVING/ FOOD STORE ROOM WALLS. CLEAN WALK IN COOLER/ FOOD STORE ROOM DOORS.
WIPE WALK IN COOLER SHELVING/ FOOD STORE ROOM WALLS. CLEAN WALK IN COOLER/ FOOD STORE ROOM DOORS.
WIPE WALK IN COOLER SHELVING/ FOOD STORE ROOM WALLS. CLEAN WALK IN COOLER/ FOOD STORE ROOM DOORS.
WIPE WALK IN COOLER SHELVING/ FOOD STORE ROOM WALLS. CLEAN WALK IN COOLER/ FOOD STORE ROOM DOORS.
WIPE WALK IN COOLER SHELVING/ FOOD STORE ROOM WALLS. CLEAN WALK IN COOLER/ FOOD STORE ROOM DOORS.
WIPE WALK IN COOLER SHELVING/ FOOD STORE ROOM WALLS. CLEAN WALK IN COOLER/ FOOD STORE ROOM DOORS.
WIPE WALK IN COOLER SHELVING/ FOOD STORE ROOM WALLS. CLEAN WALK IN COOLER/ FOOD STORE ROOM DOORS.
WIPE WALK IN COOLER SHELVING/ FOOD STORE ROOM WALLS. CLEAN WALK IN COOLER/ FOOD STORE ROOM DOORS.
WIPE WALK IN COOLER SHELVING/ FOOD STORE ROOM WALLS. CLEAN WALK IN COOLER/ FOOD STORE ROOM DOORS.
WIPE WALK IN COOLER SHELVING/ FOOD STORE ROOM WALLS. CLEAN WALK IN COOLER/ FOOD STORE ROOM DOORS.
WIPE WALK IN COOLER SHELVING/ FOOD STORE ROOM WALLS. CLEAN WALK IN COOLER/ FOOD STORE ROOM DOORS.
WIPE WALK IN COOLER SHELVING/ FOOD STORE ROOM WALLS. CLEAN WALK IN COOLER/ FOOD STORE ROOM DOORS.
WIPE WALK IN COOLER SHELVING/ FOOD STORE ROOM WALLS. CLEAN WALK IN COOLER/ FOOD STORE ROOM DOORS.
WIPE WALK IN COOLER SHELVING/ FOOD STORE ROOM WALLS. CLEAN WALK IN COOLER/ FOOD STORE ROOM DOORS.
WIPE WALK IN COOLER SHELVING/ FOOD STORE ROOM WALLS. CLEAN WALK IN COOLER/ FOOD STORE ROOM DOORS.
WIPE WALK IN COOLER SHELVING/ FOOD STORE ROOM WALLS. CLEAN WALK IN COOLER/ FOOD STORE ROOM DOORS.
WIPE WALK IN COOLER SHELVING/ FOOD STORE ROOM WALLS. CLEAN WALK IN COOLER/ FOOD STORE ROOM DOORS.
WIPE WALK IN COOLER SHELVING/ FOOD STORE ROOM WALLS. CLEAN WALK IN COOLER/ FOOD STORE ROOM DOORS.
WIPE WALK IN COOLER SHELVING/ FOOD STORE ROOM WALLS. CLEAN WALK IN COOLER/ FOOD STORE ROOM DOORS.
WIPE WALK IN COOLER SHELVING/ FOOD STORE ROOM WALLS. CLEAN WALK IN COOLER/ FOOD STORE ROOM DOORS.
WIPE WALK IN COOLER SHELVING/ FOOD STORE ROOM WALLS. CLEAN WALK IN COOLER/ FOOD STORE ROOM DOORS.
WIPE WALK IN COOLER SHELVING/ FOOD STORE ROOM WALLS. CLEAN WALK IN COOLER/ FOOD STORE ROOM DOORS.
WIPE WALK IN COOLER SHELVING/ FOOD STORE ROOM WALLS. CLEAN WALK IN COOLER/ FOOD STORE ROOM DOORS.
WIPE WALK IN COOLER SHELVING/ FOOD STORE ROOM WALLS. CLEAN WALK IN COOLER/ FOOD STORE ROOM DOORS.
WIPE WALK IN COOLER SHELVING/ FOOD STORE ROOM WALLS. CLEAN WALK IN COOLER/ FOOD STORE ROOM DOORS.
WIPE WALK IN COOLER SHELVING/ FOOD STORE ROOM WALLS. CLEAN WALK IN COOLER/ FOOD STORE ROOM DOORS.
WIPE WALK IN COOLER SHELVING/ FOOD STORE ROOM WALLS. CLEAN WALK IN COOLER/ FOOD STORE ROOM DOORS.
WIPE WALK IN COOLER SHELVING/ FOOD STORE ROOM WALLS. CLEAN WALK IN COOLER/ FOOD STORE ROOM DOORS.
WIPE WALK IN COOLER SHELVING/ FOOD STORE ROOM WALLS. CLEAN WALK IN COOLER/ FOOD STORE ROOM DOORS.
WIPE WALK IN COOLER SHELVING/ FOOD STORE ROOM WALLS. CLEAN WALK IN COOLER/ FOOD STORE ROOM DOORS.
WIPE WALK IN COOLER SHELVING/ FOOD STORE ROOM WALLS. CLEAN WALK IN COOLER/ FOOD STORE ROOM DOORS.
WIPE WALK IN COOLER SHELVING/ FOOD STORE ROOM WALLS. CLEAN WALK IN COOLER/ FOOD STORE ROOM DOORS.
WIPE WALK IN COOLER SHELVING/ FOOD STORE ROOM WALLS. CLEAN WALK IN COOLER/ FOOD STORE ROOM DOORS.
WIPE WALK IN COOLER SHELVING/ FOOD STORE ROOM WALLS. CLEAN WALK IN COOLER/ FOOD STORE ROOM DOORS.
WIPE WALK IN COOLER SHELVING/ FOOD STORE ROOM WALLS.
KEEP DOOR TO REAR EXTERIOR CLOSED.
USE LINEN WIPE CLOTHS ONCE AND LAVENDER.

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