KIM WOK, 1060 Leigh Avenue, San Jose, CA 95126 - Restaurant inspection findings and violations

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Business Info

Restaurant: KIM WOK
Address: 1060 Leigh Avenue, San Jose, CA 95126
Type: Restaurant 0-5 Employees
Total inspections: 10
Last inspection: Mar 6, 2013
Score
(the higher the better)
96
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • Equipment/Utensils - approved installed, clean
  • Food separated and protected
Routine Inspection Mar 25, 2010 98
  • Adequate handwash facilities supplied & acc...
  • Adequate handwash facilities supplied & accessible...
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Food storage containers identified
  • Hot and cold water available
  • No rodents, insects, birds, or animals
  • No rodents, insects, birds, or animals
  • Premises personal/cleaning items vermin-proofing
  • Proper hot and cold holding temperatures
  • Thermometers provided and accurate
  • Warewashing facilities: installed, maintained, use...
Routine Inspection Aug 11, 2010 87
No violation noted during this evaluation. Follow-up Inspection Aug 12, 2010 100
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Food in good condition, safe and unadultera...
  • Food storage containers identified
  • Premises personal/cleaning items vermin-proofing
  • Proper hot and cold holding temperatures
Follow-up Inspection Sep 7, 2010 89
  • Adequate ventilation and lighting designated area
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Food storage containers identified
  • Hands clean & properly washed gloves used p...
  • Premises personal/cleaning items vermin-proofing
  • Proper cooling methods
  • Proper cooling methods
  • Proper hot and cold holding temperatures
  • Wiping cloths: properly used and stored
Routine Inspection Oct 20, 2010 86
  • Food contact surfaces: clean and sanitized
  • Proper cooling methods
  • Proper hot and cold holding temperatures
  • Warewashing facilities: installed, maintained, use...
  • Wiping cloths: properly used and stored
Routine Inspection Jul 27, 2011 95
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Food contact surfaces: clean and sanitized
  • Food contact surfaces: clean and sanitized
  • Food separated and protected
  • Food storage containers identified
  • Proper cooling methods
  • Proper hot and cold holding temperatures
  • Warewashing facilities: installed, maintained, use...
Routine Inspection Mar 16, 2012 90
  • Adequate handwash facilities supplied & acc...
  • Floors, walls & ceilings: built, maintained, and
  • Food contact surfaces: clean and sanitized
  • Food storage containers identified
  • Hands clean & properly washed gloves used properly...
  • No rodents, insects, birds, or animals
  • Premises personal/cleaning items vermin-proofing
  • Thermometers provided and accurate
  • Time as a PH control procedures & records
  • Warewashing facilities: installed, maintained, use...
  • Wiping cloths: properly used and stored
Routine Inspection Oct 4, 2012 89
  • Adequate handwash facilities supplied & acc...
  • Adequate handwash facilities supplied & accessible...
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Food contact surfaces unclean and unsanitized
  • Hands clean & properly washed gloves used properly...
  • Proper hot and cold holding temperatures
  • Proper signs posted
  • Thermometers provided and accurate
  • Time as a PH control procedures & records
  • Warewashing facilities: installed, maintained, use...
Routine Inspection Feb 19, 2013 88
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Food contact surfaces: clean and sanitized
  • Wiping cloths: properly used and stored
Follow-up Inspection Mar 6, 2013 96

Violation descriptions and comments

Mar 25, 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)
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))

Aug 11, 2010

Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
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)
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)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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 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)
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))

Sep 7, 2010

Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
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))
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)
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 20, 2010

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 clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
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 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))
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))

Jul 27, 2011

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)
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)
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))

Mar 16, 2012

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)
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 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)
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)

Oct 4, 2012

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))
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))
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)
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)
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)

Feb 19, 2013

Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
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)
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 walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
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)
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
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)
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))

AN ENCLOSED PAPER TOWEL DISPENSER IS STILL NOT AVAILABLE AT FRONT HANDSINK.
CHLORINE TEST STRIPS ARE STILL NOT AVAILABLE.
DID NOT OBSERVE APPROVED WALL COVERING BEHIND SHELVING OF BULK FOOD STORAGE AREA.
OBSERVED EQUIPMENT WET STACKED ON SHELVING ABOVE THE 3-COMP SINK.
OBSERVED FOOD CONTAINERS/SHALLOW OF COOKED SHRIMP AND CHICKEN ON TOP OF THE FOOD CONTAINERS ON THE TOP SECTION OF THE PREP UNIT.
PROBE THERMOMETER IS NOT AVAILABLE TO MONITOR FOOD TEMPERATURES.
RACKS AND ADDITIONAL APPROVED SHELVING FOR THE STORAGE OF "DRY" EQUIPMENT AND POSSIBLY "WET" EQUIPMENT WERE NOT PROVIDED.
TURN SUSHI CASE ON, BEFORE STORING FOOD INSIDE UNIT. UNIT WAS TURNED OFF WITH FOOD INSIDE. RACKS AND ADDITIONAL APPROVED SHELVING FOR THE STORAGE OF "DRY" EQUIPMENT AND POSSIBLY "WET" EQUIPMENT WERE NOT PROVIDED.
TURN SUSHI CASE ON, BEFORE STORING FOOD INSIDE UNIT. UNIT WAS TURNED OFF WITH FOOD INSIDE. RACKS AND ADDITIONAL APPROVED SHELVING FOR THE STORAGE OF "DRY" EQUIPMENT AND POSSIBLY "WET" EQUIPMENT WERE NOT PROVIDED.
TURN SUSHI CASE ON, BEFORE STORING FOOD INSIDE UNIT. UNIT WAS TURNED OFF WITH FOOD INSIDE. RACKS AND ADDITIONAL APPROVED SHELVING FOR THE STORAGE OF "DRY" EQUIPMENT AND POSSIBLY "WET" EQUIPMENT WERE NOT PROVIDED.
TURN SUSHI CASE ON, BEFORE STORING FOOD INSIDE UNIT. UNIT WAS TURNED OFF WITH FOOD INSIDE. RACKS AND ADDITIONAL APPROVED SHELVING FOR THE STORAGE OF "DRY" EQUIPMENT AND POSSIBLY "WET" EQUIPMENT WERE NOT PROVIDED.
TURN SUSHI CASE ON, BEFORE STORING FOOD INSIDE UNIT. UNIT WAS TURNED OFF WITH FOOD INSIDE. RACKS AND ADDITIONAL APPROVED SHELVING FOR THE STORAGE OF "DRY" EQUIPMENT AND POSSIBLY "WET" EQUIPMENT WERE NOT PROVIDED.
TURN SUSHI CASE ON, BEFORE STORING FOOD INSIDE UNIT. UNIT WAS TURNED OFF WITH FOOD INSIDE. RACKS AND ADDITIONAL APPROVED SHELVING FOR THE STORAGE OF "DRY" EQUIPMENT AND POSSIBLY "WET" EQUIPMENT WERE NOT PROVIDED.
TURN SUSHI CASE ON, BEFORE STORING FOOD INSIDE UNIT. UNIT WAS TURNED OFF WITH FOOD INSIDE. RACKS AND ADDITIONAL APPROVED SHELVING FOR THE STORAGE OF "DRY" EQUIPMENT AND POSSIBLY "WET" EQUIPMENT WERE NOT PROVIDED.
TURN SUSHI CASE ON, BEFORE STORING FOOD INSIDE UNIT. UNIT WAS TURNED OFF WITH FOOD INSIDE. RACKS AND ADDITIONAL APPROVED SHELVING FOR THE STORAGE OF "DRY" EQUIPMENT AND POSSIBLY "WET" EQUIPMENT WERE NOT PROVIDED.
TURN SUSHI CASE ON, BEFORE STORING FOOD INSIDE UNIT. UNIT WAS TURNED OFF WITH FOOD INSIDE. RACKS AND ADDITIONAL APPROVED SHELVING FOR THE STORAGE OF "DRY" EQUIPMENT AND POSSIBLY "WET" EQUIPMENT WERE NOT PROVIDED.
TURN SUSHI CASE ON, BEFORE STORING FOOD INSIDE UNIT. UNIT WAS TURNED OFF WITH FOOD INSIDE. RACKS AND ADDITIONAL APPROVED SHELVING FOR THE STORAGE OF "DRY" EQUIPMENT AND POSSIBLY "WET" EQUIPMENT WERE NOT PROVIDED.
TURN SUSHI CASE ON, BEFORE STORING FOOD INSIDE UNIT. UNIT WAS TURNED OFF WITH FOOD INSIDE. RACKS AND ADDITIONAL APPROVED SHELVING FOR THE STORAGE OF "DRY" EQUIPMENT AND POSSIBLY "WET" EQUIPMENT WERE NOT PROVIDED.
TURN SUSHI CASE ON, BEFORE STORING FOOD INSIDE UNIT. UNIT WAS TURNED OFF WITH FOOD INSIDE. RACKS AND ADDITIONAL APPROVED SHELVING FOR THE STORAGE OF "DRY" EQUIPMENT AND POSSIBLY "WET" EQUIPMENT WERE NOT PROVIDED.
TURN SUSHI CASE ON, BEFORE STORING FOOD INSIDE UNIT. UNIT WAS TURNED OFF WITH FOOD INSIDE. RACKS AND ADDITIONAL APPROVED SHELVING FOR THE STORAGE OF "DRY" EQUIPMENT AND POSSIBLY "WET" EQUIPMENT WERE NOT PROVIDED.
TURN SUSHI CASE ON, BEFORE STORING FOOD INSIDE UNIT. UNIT WAS TURNED OFF WITH FOOD INSIDE. RACKS AND ADDITIONAL APPROVED SHELVING FOR THE STORAGE OF "DRY" EQUIPMENT AND POSSIBLY "WET" EQUIPMENT WERE NOT PROVIDED.
TURN SUSHI CASE ON, BEFORE STORING FOOD INSIDE UNIT. UNIT WAS TURNED OFF WITH FOOD INSIDE. RACKS AND ADDITIONAL APPROVED SHELVING FOR THE STORAGE OF "DRY" EQUIPMENT AND POSSIBLY "WET" EQUIPMENT WERE NOT PROVIDED.
TURN SUSHI CASE ON, BEFORE STORING FOOD INSIDE UNIT. UNIT WAS TURNED OFF WITH FOOD INSIDE. RACKS AND ADDITIONAL APPROVED SHELVING FOR THE STORAGE OF "DRY" EQUIPMENT AND POSSIBLY "WET" EQUIPMENT WERE NOT PROVIDED.
TURN SUSHI CASE ON, BEFORE STORING FOOD INSIDE UNIT. UNIT WAS TURNED OFF WITH FOOD INSIDE. RACKS AND ADDITIONAL APPROVED SHELVING FOR THE STORAGE OF "DRY" EQUIPMENT AND POSSIBLY "WET" EQUIPMENT WERE NOT PROVIDED.
TURN SUSHI CASE ON, BEFORE STORING FOOD INSIDE UNIT. UNIT WAS TURNED OFF WITH FOOD INSIDE. RACKS AND ADDITIONAL APPROVED SHELVING FOR THE STORAGE OF "DRY" EQUIPMENT AND POSSIBLY "WET" EQUIPMENT WERE NOT PROVIDED.
TURN SUSHI CASE ON, BEFORE STORING FOOD INSIDE UNIT. UNIT WAS TURNED OFF WITH FOOD INSIDE. RACKS AND ADDITIONAL APPROVED SHELVING FOR THE STORAGE OF "DRY" EQUIPMENT AND POSSIBLY "WET" EQUIPMENT WERE NOT PROVIDED.
TURN SUSHI CASE ON, BEFORE STORING FOOD INSIDE UNIT. UNIT WAS TURNED OFF WITH FOOD INSIDE. RACKS AND ADDITIONAL APPROVED SHELVING FOR THE STORAGE OF "DRY" EQUIPMENT AND POSSIBLY "WET" EQUIPMENT WERE NOT PROVIDED.
TURN SUSHI CASE ON, BEFORE STORING FOOD INSIDE UNIT. UNIT WAS TURNED OFF WITH FOOD INSIDE. RACKS AND ADDITIONAL APPROVED SHELVING FOR THE STORAGE OF "DRY" EQUIPMENT AND POSSIBLY "WET" EQUIPMENT WERE NOT PROVIDED.
TURN SUSHI CASE ON, BEFORE STORING FOOD INSIDE UNIT. UNIT WAS TURNED OFF WITH FOOD INSIDE. RACKS AND ADDITIONAL APPROVED SHELVING FOR THE STORAGE OF "DRY" EQUIPMENT AND POSSIBLY "WET" EQUIPMENT WERE NOT PROVIDED.
TURN SUSHI CASE ON, BEFORE STORING FOOD INSIDE UNIT. UNIT WAS TURNED OFF WITH FOOD INSIDE. RACKS AND ADDITIONAL APPROVED SHELVING FOR THE STORAGE OF "DRY" EQUIPMENT AND POSSIBLY "WET" EQUIPMENT WERE NOT PROVIDED.
TURN SUSHI CASE ON, BEFORE STORING FOOD INSIDE UNIT. UNIT WAS TURNED OFF WITH FOOD INSIDE. RACKS AND ADDITIONAL APPROVED SHELVING FOR THE STORAGE OF "DRY" EQUIPMENT AND POSSIBLY "WET" EQUIPMENT WERE NOT PROVIDED.
TURN SUSHI CASE ON, BEFORE STORING FOOD INSIDE UNIT. UNIT WAS TURNED OFF WITH FOOD INSIDE. RACKS AND ADDITIONAL APPROVED SHELVING FOR THE STORAGE OF "DRY" EQUIPMENT AND POSSIBLY "WET" EQUIPMENT WERE NOT PROVIDED.
TURN SUSHI CASE ON, BEFORE STORING FOOD INSIDE UNIT. UNIT WAS TURNED OFF WITH FOOD INSIDE. RACKS AND ADDITIONAL APPROVED SHELVING FOR THE STORAGE OF "DRY" EQUIPMENT AND POSSIBLY "WET" EQUIPMENT WERE NOT PROVIDED.
TURN SUSHI CASE ON, BEFORE STORING FOOD INSIDE UNIT. UNIT WAS TURNED OFF WITH FOOD INSIDE. RACKS AND ADDITIONAL APPROVED SHELVING FOR THE STORAGE OF "DRY" EQUIPMENT AND POSSIBLY "WET" EQUIPMENT WERE NOT PROVIDED.
TURN SUSHI CASE ON, BEFORE STORING FOOD INSIDE UNIT. UNIT WAS TURNED OFF WITH FOOD INSIDE. RACKS AND ADDITIONAL APPROVED SHELVING FOR THE STORAGE OF "DRY" EQUIPMENT AND POSSIBLY "WET" EQUIPMENT WERE NOT PROVIDED.
TURN SUSHI CASE ON, BEFORE STORING FOOD INSIDE UNIT. UNIT WAS TURNED OFF WITH FOOD INSIDE. RACKS AND ADDITIONAL APPROVED SHELVING FOR THE STORAGE OF "DRY" EQUIPMENT AND POSSIBLY "WET" EQUIPMENT WERE NOT PROVIDED.
TURN SUSHI CASE ON, BEFORE STORING FOOD INSIDE UNIT. UNIT WAS TURNED OFF WITH FOOD INSIDE. RACKS AND ADDITIONAL APPROVED SHELVING FOR THE STORAGE OF "DRY" EQUIPMENT AND POSSIBLY "WET" EQUIPMENT WERE NOT PROVIDED.
TURN SUSHI CASE ON, BEFORE STORING FOOD INSIDE UNIT. UNIT WAS TURNED OFF WITH FOOD INSIDE. RACKS AND ADDITIONAL APPROVED SHELVING FOR THE STORAGE OF "DRY" EQUIPMENT AND POSSIBLY "WET" EQUIPMENT WERE NOT PROVIDED.
TURN SUSHI CASE ON, BEFORE STORING FOOD INSIDE UNIT. UNIT WAS TURNED OFF WITH FOOD INSIDE. RACKS AND ADDITIONAL APPROVED SHELVING FOR THE STORAGE OF "DRY" EQUIPMENT AND POSSIBLY "WET" EQUIPMENT WERE NOT PROVIDED.
TURN SUSHI CASE ON, BEFORE STORING FOOD INSIDE UNIT. UNIT WAS TURNED OFF WITH FOOD INSIDE. RACKS AND ADDITIONAL APPROVED SHELVING FOR THE STORAGE OF "DRY" EQUIPMENT AND POSSIBLY "WET" EQUIPMENT WERE NOT PROVIDED.
TURN SUSHI CASE ON, BEFORE STORING FOOD INSIDE UNIT. UNIT WAS TURNED OFF WITH FOOD INSIDE. RACKS AND ADDITIONAL APPROVED SHELVING FOR THE STORAGE OF "DRY" EQUIPMENT AND POSSIBLY "WET" EQUIPMENT WERE NOT PROVIDED.
TURN SUSHI CASE ON, BEFORE STORING FOOD INSIDE UNIT. UNIT WAS TURNED OFF WITH FOOD INSIDE. RACKS AND ADDITIONAL APPROVED SHELVING FOR THE STORAGE OF "DRY" EQUIPMENT AND POSSIBLY "WET" EQUIPMENT WERE NOT PROVIDED.
TURN SUSHI CASE ON, BEFORE STORING FOOD INSIDE UNIT. UNIT WAS TURNED OFF WITH FOOD INSIDE. RACKS AND ADDITIONAL APPROVED SHELVING FOR THE STORAGE OF "DRY" EQUIPMENT AND POSSIBLY "WET" EQUIPMENT WERE NOT PROVIDED.
TURN SUSHI CASE ON, BEFORE STORING FOOD INSIDE UNIT. UNIT WAS TURNED OFF WITH FOOD INSIDE. RACKS AND ADDITIONAL APPROVED SHELVING FOR THE STORAGE OF "DRY" EQUIPMENT AND POSSIBLY "WET" EQUIPMENT WERE NOT PROVIDED.
TURN SUSHI CASE ON, BEFORE STORING FOOD INSIDE UNIT. UNIT WAS TURNED OFF WITH FOOD INSIDE. RACKS AND ADDITIONAL APPROVED SHELVING FOR THE STORAGE OF "DRY" EQUIPMENT AND POSSIBLY "WET" EQUIPMENT WERE NOT PROVIDED.
TURN SUSHI CASE ON, BEFORE STORING FOOD INSIDE UNIT. UNIT WAS TURNED OFF WITH FOOD INSIDE. RACKS AND ADDITIONAL APPROVED SHELVING FOR THE STORAGE OF "DRY" EQUIPMENT AND POSSIBLY "WET" EQUIPMENT WERE NOT PROVIDED.
TURN SUSHI CASE ON, BEFORE STORING FOOD INSIDE UNIT. UNIT WAS TURNED OFF WITH FOOD INSIDE. RACKS AND ADDITIONAL APPROVED SHELVING FOR THE STORAGE OF "DRY" EQUIPMENT AND POSSIBLY "WET" EQUIPMENT WERE NOT PROVIDED.
TURN SUSHI CASE ON, BEFORE STORING FOOD INSIDE UNIT. UNIT WAS TURNED OFF WITH FOOD INSIDE. RACKS AND ADDITIONAL APPROVED SHELVING FOR THE STORAGE OF "DRY" EQUIPMENT AND POSSIBLY "WET" EQUIPMENT WERE NOT PROVIDED.
TURN SUSHI CASE ON, BEFORE STORING FOOD INSIDE UNIT. UNIT WAS TURNED OFF WITH FOOD INSIDE. RACKS AND ADDITIONAL APPROVED SHELVING FOR THE STORAGE OF "DRY" EQUIPMENT AND POSSIBLY "WET" EQUIPMENT WERE NOT PROVIDED.
TURN SUSHI CASE ON, BEFORE STORING FOOD INSIDE UNIT. UNIT WAS TURNED OFF WITH FOOD INSIDE. RACKS AND ADDITIONAL APPROVED SHELVING FOR THE STORAGE OF "DRY" EQUIPMENT AND POSSIBLY "WET" EQUIPMENT WERE NOT PROVIDED.
TURN SUSHI CASE ON, BEFORE STORING FOOD INSIDE UNIT. UNIT WAS TURNED OFF WITH FOOD INSIDE. RACKS AND ADDITIONAL APPROVED SHELVING FOR THE STORAGE OF "DRY" EQUIPMENT AND POSSIBLY "WET" EQUIPMENT WERE NOT PROVIDED.
TURN SUSHI CASE ON, BEFORE STORING FOOD INSIDE UNIT. UNIT WAS TURNED OFF WITH FOOD INSIDE. RACKS AND ADDITIONAL APPROVED SHELVING FOR THE STORAGE OF "DRY" EQUIPMENT AND POSSIBLY "WET" EQUIPMENT WERE NOT PROVIDED.
TURN SUSHI CASE ON, BEFORE STORING FOOD INSIDE UNIT. UNIT WAS TURNED OFF WITH FOOD INSIDE. RACKS AND ADDITIONAL APPROVED SHELVING FOR THE STORAGE OF "DRY" EQUIPMENT AND POSSIBLY "WET" EQUIPMENT WERE NOT PROVIDED.
TURN SUSHI CASE ON, BEFORE STORING FOOD INSIDE UNIT. UNIT WAS TURNED OFF WITH FOOD INSIDE. RACKS AND ADDITIONAL APPROVED SHELVING FOR THE STORAGE OF "DRY" EQUIPMENT AND POSSIBLY "WET" EQUIPMENT WERE NOT PROVIDED.
TURN SUSHI CASE ON, BEFORE STORING FOOD INSIDE UNIT. UNIT WAS TURNED OFF WITH FOOD INSIDE. RACKS AND ADDITIONAL APPROVED SHELVING FOR THE STORAGE OF "DRY" EQUIPMENT AND POSSIBLY "WET" EQUIPMENT WERE NOT PROVIDED.
TURN SUSHI CASE ON, BEFORE STORING FOOD INSIDE UNIT. UNIT WAS TURNED OFF WITH FOOD INSIDE.
RICE PADDLE IN STANDING WATER MEASURED 60F.
OBSERVED GAPS BETWEEN FILTERS. RICE PADDLE IN STANDING WATER MEASURED 60F.
OBSERVED GAPS BETWEEN FILTERS. RICE PADDLE IN STANDING WATER MEASURED 60F.
OBSERVED GAPS BETWEEN FILTERS. RICE PADDLE IN STANDING WATER MEASURED 60F.
OBSERVED GAPS BETWEEN FILTERS. RICE PADDLE IN STANDING WATER MEASURED 60F.
OBSERVED GAPS BETWEEN FILTERS. RICE PADDLE IN STANDING WATER MEASURED 60F.
OBSERVED GAPS BETWEEN FILTERS. RICE PADDLE IN STANDING WATER MEASURED 60F.
OBSERVED GAPS BETWEEN FILTERS. RICE PADDLE IN STANDING WATER MEASURED 60F.
OBSERVED GAPS BETWEEN FILTERS. RICE PADDLE IN STANDING WATER MEASURED 60F.
OBSERVED GAPS BETWEEN FILTERS. RICE PADDLE IN STANDING WATER MEASURED 60F.
OBSERVED GAPS BETWEEN FILTERS. RICE PADDLE IN STANDING WATER MEASURED 60F.
OBSERVED GAPS BETWEEN FILTERS. RICE PADDLE IN STANDING WATER MEASURED 60F.
OBSERVED GAPS BETWEEN FILTERS. RICE PADDLE IN STANDING WATER MEASURED 60F.
OBSERVED GAPS BETWEEN FILTERS. RICE PADDLE IN STANDING WATER MEASURED 60F.
OBSERVED GAPS BETWEEN FILTERS. RICE PADDLE IN STANDING WATER MEASURED 60F.
OBSERVED GAPS BETWEEN FILTERS. RICE PADDLE IN STANDING WATER MEASURED 60F.
OBSERVED GAPS BETWEEN FILTERS. RICE PADDLE IN STANDING WATER MEASURED 60F.
OBSERVED GAPS BETWEEN FILTERS. RICE PADDLE IN STANDING WATER MEASURED 60F.
OBSERVED GAPS BETWEEN FILTERS. RICE PADDLE IN STANDING WATER MEASURED 60F.
OBSERVED GAPS BETWEEN FILTERS. RICE PADDLE IN STANDING WATER MEASURED 60F.
OBSERVED GAPS BETWEEN FILTERS. RICE PADDLE IN STANDING WATER MEASURED 60F.
OBSERVED GAPS BETWEEN FILTERS. RICE PADDLE IN STANDING WATER MEASURED 60F.
OBSERVED GAPS BETWEEN FILTERS. RICE PADDLE IN STANDING WATER MEASURED 60F.
OBSERVED GAPS BETWEEN FILTERS. RICE PADDLE IN STANDING WATER MEASURED 60F.
OBSERVED GAPS BETWEEN FILTERS. RICE PADDLE IN STANDING WATER MEASURED 60F.
OBSERVED GAPS BETWEEN FILTERS. RICE PADDLE IN STANDING WATER MEASURED 60F.
OBSERVED GAPS BETWEEN FILTERS. RICE PADDLE IN STANDING WATER MEASURED 60F.
OBSERVED GAPS BETWEEN FILTERS. RICE PADDLE IN STANDING WATER MEASURED 60F.
OBSERVED GAPS BETWEEN FILTERS. RICE PADDLE IN STANDING WATER MEASURED 60F.
OBSERVED GAPS BETWEEN FILTERS. RICE PADDLE IN STANDING WATER MEASURED 60F.
OBSERVED GAPS BETWEEN FILTERS. RICE PADDLE IN STANDING WATER MEASURED 60F.
OBSERVED GAPS BETWEEN FILTERS. RICE PADDLE IN STANDING WATER MEASURED 60F.
OBSERVED GAPS BETWEEN FILTERS. RICE PADDLE IN STANDING WATER MEASURED 60F.
OBSERVED GAPS BETWEEN FILTERS. RICE PADDLE IN STANDING WATER MEASURED 60F.
OBSERVED GAPS BETWEEN FILTERS. RICE PADDLE IN STANDING WATER MEASURED 60F.
OBSERVED GAPS BETWEEN FILTERS. RICE PADDLE IN STANDING WATER MEASURED 60F.
OBSERVED GAPS BETWEEN FILTERS. RICE PADDLE IN STANDING WATER MEASURED 60F.
OBSERVED GAPS BETWEEN FILTERS. RICE PADDLE IN STANDING WATER MEASURED 60F.
OBSERVED GAPS BETWEEN FILTERS. RICE PADDLE IN STANDING WATER MEASURED 60F.
OBSERVED GAPS BETWEEN FILTERS. RICE PADDLE IN STANDING WATER MEASURED 60F.
OBSERVED GAPS BETWEEN FILTERS. RICE PADDLE IN STANDING WATER MEASURED 60F.
OBSERVED GAPS BETWEEN FILTERS. RICE PADDLE IN STANDING WATER MEASURED 60F.
OBSERVED GAPS BETWEEN FILTERS. RICE PADDLE IN STANDING WATER MEASURED 60F.
OBSERVED GAPS BETWEEN FILTERS. RICE PADDLE IN STANDING WATER MEASURED 60F.
OBSERVED GAPS BETWEEN FILTERS. RICE PADDLE IN STANDING WATER MEASURED 60F.
OBSERVED GAPS BETWEEN FILTERS. RICE PADDLE IN STANDING WATER MEASURED 60F.
OBSERVED GAPS BETWEEN FILTERS. RICE PADDLE IN STANDING WATER MEASURED 60F.
OBSERVED GAPS BETWEEN FILTERS. RICE PADDLE IN STANDING WATER MEASURED 60F.
OBSERVED GAPS BETWEEN FILTERS. RICE PADDLE IN STANDING WATER MEASURED 60F.
OBSERVED GAPS BETWEEN FILTERS.
WRITTEN PROCEDURES ARE STILL NOT AVAILABLE FOR USING "TIME" AS THE PUBLIC HEALTH CONTROL FOR THE POTENTIALLY HAZARDOUS FOODS.

Mar 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)
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 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)

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