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2. California smaller cities
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4. Santa Clara County, CA Restaurants

Business Info

Restaurant: FANTASIA TEA CAFE
Address: 3969 Rivermark Plaza, Santa Clara, CA 95054
Type: Restaurant 0-5 Employees
Total inspections: 9
Last inspection: Jun 21, 2013

Score
(the higher the better)
97

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Violation descriptions and comments

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.
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 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 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))

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))
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 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)
Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. (113967, 113976, 113980, 113988, 113990, 114035, 114254(c), 114254.3,)

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 nonfood contact surfaces of utensils and equipment shall be clean. (114115 (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)
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)).
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))
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))
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)
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))
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)
A person in charge shall be present at the food facility during all hours of operation. (113945-113945.1, 113984.1, 114075)
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))
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)).
An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
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)
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)
An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
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))
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)).

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))
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 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.
Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. (113967, 113976, 113980, 113988, 113990, 114035, 114254(c), 114254.3,)
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))
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))
No employees shall eat, drink, or smoke in any work area. (113977)
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))
An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
All liquid waste must drain to an approved fully functioning sewage disposal system. (114197)
A person in charge shall be present at the food facility during all hours of operation. (113945-113945.1, 113984.1, 114075)
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)
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)

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)

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)
An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
All liquid waste must drain to an approved fully functioning sewage disposal system. (114197)
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)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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))
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)
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))

HOT WATER AT 3 COMP SINK MEASURED 114F.
MEASURED UNDER COUNTER REACH IN MEASURED 44F-47F, WHOLE MILK MEASURED 52-55F.
OBSERVED BAG OF BULK SUGAR ON TOP OF REFRIGERATOR RACK ON FLOOR BY HOT WATER HEATER.
OBSERVED BUILD UPS OF CLUTTER AND DEBRIS BY WATER HEATER.
OBSERVED MOP (WET) IN BUCKET. OBSERVED BUILD UPS OF CLUTTER AND DEBRIS BY WATER HEATER.
OBSERVED MOP (WET) IN BUCKET. OBSERVED BUILD UPS OF CLUTTER AND DEBRIS BY WATER HEATER.
OBSERVED MOP (WET) IN BUCKET. OBSERVED BUILD UPS OF CLUTTER AND DEBRIS BY WATER HEATER.
OBSERVED MOP (WET) IN BUCKET. OBSERVED BUILD UPS OF CLUTTER AND DEBRIS BY WATER HEATER.
OBSERVED MOP (WET) IN BUCKET. OBSERVED BUILD UPS OF CLUTTER AND DEBRIS BY WATER HEATER.
OBSERVED MOP (WET) IN BUCKET. OBSERVED BUILD UPS OF CLUTTER AND DEBRIS BY WATER HEATER.
OBSERVED MOP (WET) IN BUCKET. OBSERVED BUILD UPS OF CLUTTER AND DEBRIS BY WATER HEATER.
OBSERVED MOP (WET) IN BUCKET. OBSERVED BUILD UPS OF CLUTTER AND DEBRIS BY WATER HEATER.
OBSERVED MOP (WET) IN BUCKET. OBSERVED BUILD UPS OF CLUTTER AND DEBRIS BY WATER HEATER.
OBSERVED MOP (WET) IN BUCKET. OBSERVED BUILD UPS OF CLUTTER AND DEBRIS BY WATER HEATER.
OBSERVED MOP (WET) IN BUCKET. OBSERVED BUILD UPS OF CLUTTER AND DEBRIS BY WATER HEATER.
OBSERVED MOP (WET) IN BUCKET. OBSERVED BUILD UPS OF CLUTTER AND DEBRIS BY WATER HEATER.
OBSERVED MOP (WET) IN BUCKET. OBSERVED BUILD UPS OF CLUTTER AND DEBRIS BY WATER HEATER.
OBSERVED MOP (WET) IN BUCKET. OBSERVED BUILD UPS OF CLUTTER AND DEBRIS BY WATER HEATER.
OBSERVED MOP (WET) IN BUCKET. OBSERVED BUILD UPS OF CLUTTER AND DEBRIS BY WATER HEATER.
OBSERVED MOP (WET) IN BUCKET. OBSERVED BUILD UPS OF CLUTTER AND DEBRIS BY WATER HEATER.
OBSERVED MOP (WET) IN BUCKET. OBSERVED BUILD UPS OF CLUTTER AND DEBRIS BY WATER HEATER.
OBSERVED MOP (WET) IN BUCKET. OBSERVED BUILD UPS OF CLUTTER AND DEBRIS BY WATER HEATER.
OBSERVED MOP (WET) IN BUCKET. OBSERVED BUILD UPS OF CLUTTER AND DEBRIS BY WATER HEATER.
OBSERVED MOP (WET) IN BUCKET. OBSERVED BUILD UPS OF CLUTTER AND DEBRIS BY WATER HEATER.
OBSERVED MOP (WET) IN BUCKET. OBSERVED BUILD UPS OF CLUTTER AND DEBRIS BY WATER HEATER.
OBSERVED MOP (WET) IN BUCKET. OBSERVED BUILD UPS OF CLUTTER AND DEBRIS BY WATER HEATER.
OBSERVED MOP (WET) IN BUCKET. OBSERVED BUILD UPS OF CLUTTER AND DEBRIS BY WATER HEATER.
OBSERVED MOP (WET) IN BUCKET. OBSERVED BUILD UPS OF CLUTTER AND DEBRIS BY WATER HEATER.
OBSERVED MOP (WET) IN BUCKET. OBSERVED BUILD UPS OF CLUTTER AND DEBRIS BY WATER HEATER.
OBSERVED MOP (WET) IN BUCKET. OBSERVED BUILD UPS OF CLUTTER AND DEBRIS BY WATER HEATER.
OBSERVED MOP (WET) IN BUCKET. OBSERVED BUILD UPS OF CLUTTER AND DEBRIS BY WATER HEATER.
OBSERVED MOP (WET) IN BUCKET. OBSERVED BUILD UPS OF CLUTTER AND DEBRIS BY WATER HEATER.
OBSERVED MOP (WET) IN BUCKET. OBSERVED BUILD UPS OF CLUTTER AND DEBRIS BY WATER HEATER.
OBSERVED MOP (WET) IN BUCKET. OBSERVED BUILD UPS OF CLUTTER AND DEBRIS BY WATER HEATER.
OBSERVED MOP (WET) IN BUCKET. OBSERVED BUILD UPS OF CLUTTER AND DEBRIS BY WATER HEATER.
OBSERVED MOP (WET) IN BUCKET. OBSERVED BUILD UPS OF CLUTTER AND DEBRIS BY WATER HEATER.
OBSERVED MOP (WET) IN BUCKET. OBSERVED BUILD UPS OF CLUTTER AND DEBRIS BY WATER HEATER.
OBSERVED MOP (WET) IN BUCKET. OBSERVED BUILD UPS OF CLUTTER AND DEBRIS BY WATER HEATER.
OBSERVED MOP (WET) IN BUCKET. OBSERVED BUILD UPS OF CLUTTER AND DEBRIS BY WATER HEATER.
OBSERVED MOP (WET) IN BUCKET. OBSERVED BUILD UPS OF CLUTTER AND DEBRIS BY WATER HEATER.
OBSERVED MOP (WET) IN BUCKET. OBSERVED BUILD UPS OF CLUTTER AND DEBRIS BY WATER HEATER.
OBSERVED MOP (WET) IN BUCKET. OBSERVED BUILD UPS OF CLUTTER AND DEBRIS BY WATER HEATER.
OBSERVED MOP (WET) IN BUCKET. OBSERVED BUILD UPS OF CLUTTER AND DEBRIS BY WATER HEATER.
OBSERVED MOP (WET) IN BUCKET. OBSERVED BUILD UPS OF CLUTTER AND DEBRIS BY WATER HEATER.
OBSERVED MOP (WET) IN BUCKET. OBSERVED BUILD UPS OF CLUTTER AND DEBRIS BY WATER HEATER.
OBSERVED MOP (WET) IN BUCKET. OBSERVED BUILD UPS OF CLUTTER AND DEBRIS BY WATER HEATER.
OBSERVED MOP (WET) IN BUCKET. OBSERVED BUILD UPS OF CLUTTER AND DEBRIS BY WATER HEATER.
OBSERVED MOP (WET) IN BUCKET. OBSERVED BUILD UPS OF CLUTTER AND DEBRIS BY WATER HEATER.
OBSERVED MOP (WET) IN BUCKET. OBSERVED BUILD UPS OF CLUTTER AND DEBRIS BY WATER HEATER.
OBSERVED MOP (WET) IN BUCKET. OBSERVED BUILD UPS OF CLUTTER AND DEBRIS BY WATER HEATER.
OBSERVED MOP (WET) IN BUCKET. OBSERVED BUILD UPS OF CLUTTER AND DEBRIS BY WATER HEATER.
OBSERVED MOP (WET) IN BUCKET. OBSERVED BUILD UPS OF CLUTTER AND DEBRIS BY WATER HEATER.
OBSERVED MOP (WET) IN BUCKET. OBSERVED BUILD UPS OF CLUTTER AND DEBRIS BY WATER HEATER.
OBSERVED MOP (WET) IN BUCKET. OBSERVED BUILD UPS OF CLUTTER AND DEBRIS BY WATER HEATER.
OBSERVED MOP (WET) IN BUCKET. OBSERVED BUILD UPS OF CLUTTER AND DEBRIS BY WATER HEATER.
OBSERVED MOP (WET) IN BUCKET. OBSERVED BUILD UPS OF CLUTTER AND DEBRIS BY WATER HEATER.
OBSERVED MOP (WET) IN BUCKET. OBSERVED BUILD UPS OF CLUTTER AND DEBRIS BY WATER HEATER.
OBSERVED MOP (WET) IN BUCKET. OBSERVED BUILD UPS OF CLUTTER AND DEBRIS BY WATER HEATER.
OBSERVED MOP (WET) IN BUCKET. OBSERVED BUILD UPS OF CLUTTER AND DEBRIS BY WATER HEATER.
OBSERVED MOP (WET) IN BUCKET.
OBSERVED DIRTY SINK IN RESTROOM.
OBSERVED DIRTY, GREY MOP WATER IN BUCKET.
Observed blender container rinsed, then re-used./ Container shall be washed, rinsed and sanitized after each use.
Observed blender container rinsed, then re-used./ Container shall be washed, rinsed and sanitized after each use.
Observed blender container rinsed, then re-used./ Container shall be washed, rinsed and sanitized after each use.
Observed blender container rinsed, then re-used./ Container shall be washed, rinsed and sanitized after each use.
Observed blender container rinsed, then re-used./ Container shall be washed, rinsed and sanitized after each use.
Observed blender container rinsed, then re-used./ Container shall be washed, rinsed and sanitized after each use.
Observed blender container rinsed, then re-used./ Container shall be washed, rinsed and sanitized after each use.
Observed blender container rinsed, then re-used./ Container shall be washed, rinsed and sanitized after each use.
Observed blender container rinsed, then re-used./ Container shall be washed, rinsed and sanitized after each use.
Observed blender container rinsed, then re-used./ Container shall be washed, rinsed and sanitized after each use.
Observed blender container rinsed, then re-used./ Container shall be washed, rinsed and sanitized after each use.
Observed blender container rinsed, then re-used./ Container shall be washed, rinsed and sanitized after each use.
Observed blender container rinsed, then re-used./ Container shall be washed, rinsed and sanitized after each use.
Observed blender container rinsed, then re-used./ Container shall be washed, rinsed and sanitized after each use.
Observed blender container rinsed, then re-used./ Container shall be washed, rinsed and sanitized after each use.
Observed blender container rinsed, then re-used./ Container shall be washed, rinsed and sanitized after each use.
Observed blender container rinsed, then re-used./ Container shall be washed, rinsed and sanitized after each use.
Observed blender container rinsed, then re-used./ Container shall be washed, rinsed and sanitized after each use.
Observed blender container rinsed, then re-used./ Container shall be washed, rinsed and sanitized after each use.
Observed blender container rinsed, then re-used./ Container shall be washed, rinsed and sanitized after each use.
Observed blender container rinsed, then re-used./ Container shall be washed, rinsed and sanitized after each use.
Observed blender container rinsed, then re-used./ Container shall be washed, rinsed and sanitized after each use.
Observed blender container rinsed, then re-used./ Container shall be washed, rinsed and sanitized after each use.
Observed blender container rinsed, then re-used./ Container shall be washed, rinsed and sanitized after each use.
Observed blender container rinsed, then re-used./ Container shall be washed, rinsed and sanitized after each use.
Observed blender container rinsed, then re-used./ Container shall be washed, rinsed and sanitized after each use.
Observed blender container rinsed, then re-used./ Container shall be washed, rinsed and sanitized after each use.
Observed blender container rinsed, then re-used./ Container shall be washed, rinsed and sanitized after each use.
Observed blender container rinsed, then re-used./ Container shall be washed, rinsed and sanitized after each use.
Observed blender container rinsed, then re-used./ Container shall be washed, rinsed and sanitized after each use.
Observed blender container rinsed, then re-used./ Container shall be washed, rinsed and sanitized after each use.
Observed blender container rinsed, then re-used./ Container shall be washed, rinsed and sanitized after each use.
Observed blender container rinsed, then re-used./ Container shall be washed, rinsed and sanitized after each use.
Observed blender container rinsed, then re-used./ Container shall be washed, rinsed and sanitized after each use.
Observed blender container rinsed, then re-used./ Container shall be washed, rinsed and sanitized after each use.
Observed blender container rinsed, then re-used./ Container shall be washed, rinsed and sanitized after each use.
Observed blender container rinsed, then re-used./ Container shall be washed, rinsed and sanitized after each use.
Observed blender container rinsed, then re-used./ Container shall be washed, rinsed and sanitized after each use.
Observed blender container rinsed, then re-used./ Container shall be washed, rinsed and sanitized after each use.
Observed blender container rinsed, then re-used./ Container shall be washed, rinsed and sanitized after each use.
Observed blender container rinsed, then re-used./ Container shall be washed, rinsed and sanitized after each use.
Observed blender container rinsed, then re-used./ Container shall be washed, rinsed and sanitized after each use.
Observed blender container rinsed, then re-used./ Container shall be washed, rinsed and sanitized after each use.
Observed blender container rinsed, then re-used./ Container shall be washed, rinsed and sanitized after each use.
Observed blender container rinsed, then re-used./ Container shall be washed, rinsed and sanitized after each use.
Observed blender container rinsed, then re-used./ Container shall be washed, rinsed and sanitized after each use.
Observed blender container rinsed, then re-used./ Container shall be washed, rinsed and sanitized after each use.
Observed blender container rinsed, then re-used./ Container shall be washed, rinsed and sanitized after each use.
Observed blender container rinsed, then re-used./ Container shall be washed, rinsed and sanitized after each use.
Observed blender container rinsed, then re-used./ Container shall be washed, rinsed and sanitized after each use.
Observed blender container rinsed, then re-used./ Container shall be washed, rinsed and sanitized after each use.
Observed blender container rinsed, then re-used./ Container shall be washed, rinsed and sanitized after each use.
Observed blender container rinsed, then re-used./ Container shall be washed, rinsed and sanitized after each use.
Observed blender container rinsed, then re-used./ Container shall be washed, rinsed and sanitized after each use.
Observed blender container rinsed, then re-used./ Container shall be washed, rinsed and sanitized after each use.
Observed blender container rinsed, then re-used./ Container shall be washed, rinsed and sanitized after each use.

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))
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)
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)

Observed chlorine concentration of 50 ppm in sanitizing sink./ COS. Demonstrate to PIC how to prepare 100 ppm concentration and to test with chlorine test strips.

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

Cuisines:

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