KING EGGROLL #2, 1221 Story Road 10, San Jose, CA 95122 - Restaurant inspection findings and violations

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Business Info

Restaurant: KING EGGROLL #2
Address: 1221 Story Road 10, San Jose, CA 95122
Type: Restaurant 6-25 Employees
Total inspections: 14
Last inspection: Aug 19, 2013
Score
(the higher the better)
89
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • Adequate handwash facilities supplied & acc...
  • Adequate ventilation and lighting designated area
  • Approved thawing methods used, frozen food
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Food contact surfaces: clean and sanitized
  • Food properly labeled & honestly presented
  • Food storage containers identified
  • Personal cleanliness and hair restraints
  • Plumbing-proper backflow devices
  • Proper cooling methods
  • Proper cooling methods
  • Proper hot and cold holding temperatures
  • Proper signs posted
  • Time as a PH control procedures & records
  • Time as a PH control procedures & records
  • Warewashing facilities: installed, maintained, use...
Routine Inspection Mar 10, 2010 83
No violation noted during this evaluation. Complaint Inspection Mar 10, 2010 100
  • Adequate handwash facilities supplied & acc...
  • Adequate ventilation and lighting designated area
  • Approved thawing methods used, frozen food
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Food in good condition, safe and unadultera...
  • Food storage containers identified
  • Proper hot and cold holding temperatures
  • Toxic substances properly identified, stored, used...
Routine Inspection Aug 10, 2010 91
  • Adequate handwash facilities supplied & acc...
  • Adequate ventilation and lighting designated area
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Food storage containers identified
  • Premises personal/cleaning items vermin-proofing
  • Proper hot and cold holding temperatures
Routine Inspection Nov 10, 2010 92
  • Adequate ventilation and lighting designated area
  • Approved thawing methods used, frozen food
  • Equipment/Utensils - approved installed, clean
  • Food contact surfaces: clean and sanitized
  • Food separated and protected
  • Food storage containers identified
  • Premises personal/cleaning items vermin-proofing
  • Proper hot and cold holding temperatures
  • Proper hot and cold holding temperatures
  • Wiping cloths: properly used and stored
Routine Inspection May 2, 2011 90
  • Adequate ventilation and lighting designated area
  • Demonstration of knowledge food mgr certification
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Food separated and protected
  • Food storage containers identified
  • Hands clean & properly washed gloves used p...
  • Hands clean & properly washed gloves used properly...
Routine Inspection Sep 13, 2011 92
No violation noted during this evaluation. Epidemiology Investigation Oct 24, 2011 100
No violation noted during this evaluation. Routine Inspection Oct 24, 2011 100
  • Adequate ventilation and lighting designated area
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Food contact surfaces: clean and sanitized
  • Food separated and protected
  • Food storage containers identified
  • Premises personal/cleaning items vermin-proofing
  • Proper cooling methods
  • Proper cooling methods
  • Proper eating, tasting, drinking or tobacco use
  • Proper hot and cold holding temperatures
  • Thermometers provided and accurate
  • Toxic substances properly identified, stored, used...
  • Wiping cloths: properly used and stored
Routine Inspection Feb 21, 2012 85
  • Adequate ventilation and lighting designated area
  • Demonstration of knowledge food mgr certification
  • Equipment/Utensils - approved installed, clean
  • Food contact surfaces: clean and sanitized
  • Food separated and protected
  • Hands clean & properly washed gloves used properly...
Routine Inspection Jul 2, 2012 94
  • Adequate handwash facilities supplied & acc...
  • Adequate handwash facilities supplied & accessible...
  • Adequate ventilation and lighting designated area
  • Approved thawing methods used, frozen food
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Food contact surfaces: clean and sanitized
  • Food storage containers identified
  • Hands clean & properly washed gloves used p...
  • Hands clean & properly washed gloves used properly...
  • Premises personal/cleaning items vermin-proofing
  • Proper hot and cold holding temperatures
  • Thermometers provided and accurate
  • Wiping cloths: properly used and stored
Routine Inspection Dec 6, 2012 86
  • Floors, walls & ceilings: built, maintained, and
  • No rodents, insects, birds, or animals
Follow-up Inspection Jan 31, 2013 98
  • Equipment, utensils - Unapproved, unclean, not in good repair, inadequate capacity
  • Equipment, utensils, linens: Improper storage and use
  • Food not in good condition/unsafe/adulterated
  • Food storage containers are not identified
  • Hands not clean/improperly washed/gloves not used properly
  • Improper hot and cold holding temperatures
  • Inadequate demonstration of knowledge; food manager certification
  • Inadequate floors, walls, ceilings: built, maintained, clean
  • Inadequate ventilation and lighting in designated area
  • Observed rodents, insects, birds, or animals
  • Sewage and wastewater improperly disposed
Routine Inspection Apr 17, 2013 89
  • Equipment, utensils - Unapproved, unclean, not in good repair, inadequate capacity
  • Equipment, utensils, linens: Improper storage and use
  • Food contact surfaces unclean and unsanitized
  • Hands not clean/improperly washed/gloves not used properly
  • Improper hot and cold holding temperatures
  • Inadequate demonstration of knowledge; food manager certification
  • Inadequate floors, walls, ceilings: built, maintained, clean
  • Inadequate handwash facilities: supplied or accessible
  • Inadequate ventilation and lighting in designated area
  • Premises not clean, not in good repair; No personal/chemical storage; inadequate vermin-proofing
  • Unapproved thawing methods used; frozen food
Routine Inspection Aug 19, 2013 89

Violation descriptions and comments

Mar 10, 2010

Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
All employees preparing, serving or handling food or utensils shall wear clean, washable outer garments or uniforms and shall wear a hairnet, cap, or other suitable covering to confine hair. (113969, 113971)
Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash hands after using the restroom (113953.5) (b) No smoking signs shall be posted in food preparation, food storage, warewashing, and utensil storage areas (113978). (c) Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. (d) Any food facility constructed before January 1, 2004 without public toilet facilities, shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided (113725.1, 114381 (e)).
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))
Any food is misbranded if its labeling is false or misleading, if it is offered for sale under the name of another food, or if it is an imitation of another food for which a definition and standard of identity has been established by regulation. (114087, 114089, 114089.1(a, b), 114090, 114093.1)
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269)
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
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

Aug 10, 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))
All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. (114254, 114254.1, 114254.2)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
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 thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)
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)

Nov 10, 2010

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)
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)

May 2, 2011

Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
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)
Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
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)

Sep 13, 2011

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 employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
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)
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)

Feb 21, 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 potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
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)
No employees shall eat, drink, or smoke in any work area. (113977)
All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. (114254, 114254.1, 114254.2)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
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

Jul 2, 2012

All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
All 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)
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)
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 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))

Dec 6, 2012

Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
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))
Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
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 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)
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))

Jan 31, 2013

Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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 17, 2013

Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
All liquid waste must drain to an approved fully functioning sewage disposal system. (114197)
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)
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,)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
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))

FACILITY DOES NOT HAVE A FOOD SAFETY CERTIFICATE PERMIT.
FLOUR IS ADULTERATED WITH A COCKROACH
OBSERVED A 5 GALLON BUCKET AND A PLASTIC GARBAGE BIN FILLED WITH GREEN WATER.
OBSERVED A COCKROACH INSIDE FLOUR CONTAINER IN THE FOOD PREP AREA.
OBSERVED AN EMPLOYEE RINSING HANDS AT UTENSIL SINK.
OBSERVED BEAN SPROUTS STORED IN STANDING WATER.
OBSERVED BULK CONTAINERS THROUGHOUT FACILITY NOT LABELED.
OBSERVED DIRTY DISHES INSIDE FOOD PREP SINK.
OBSERVED STAINED BULK FOOD CONTAINERS.
OBSERVED TIN-CAN AND OLD CUT UP MILK CARTON USED AS SCOOPS.
OBSERVED DUST AND GRAINS ON FAN COVERS OF ALL REFRIGERATOR VENTS. OBSERVED DIRTY DISHES INSIDE FOOD PREP SINK.
OBSERVED STAINED BULK FOOD CONTAINERS.
OBSERVED TIN-CAN AND OLD CUT UP MILK CARTON USED AS SCOOPS.
OBSERVED DUST AND GRAINS ON FAN COVERS OF ALL REFRIGERATOR VENTS. OBSERVED DIRTY DISHES INSIDE FOOD PREP SINK.
OBSERVED STAINED BULK FOOD CONTAINERS.
OBSERVED TIN-CAN AND OLD CUT UP MILK CARTON USED AS SCOOPS.
OBSERVED DUST AND GRAINS ON FAN COVERS OF ALL REFRIGERATOR VENTS. OBSERVED DIRTY DISHES INSIDE FOOD PREP SINK.
OBSERVED STAINED BULK FOOD CONTAINERS.
OBSERVED TIN-CAN AND OLD CUT UP MILK CARTON USED AS SCOOPS.
OBSERVED DUST AND GRAINS ON FAN COVERS OF ALL REFRIGERATOR VENTS. OBSERVED DIRTY DISHES INSIDE FOOD PREP SINK.
OBSERVED STAINED BULK FOOD CONTAINERS.
OBSERVED TIN-CAN AND OLD CUT UP MILK CARTON USED AS SCOOPS.
OBSERVED DUST AND GRAINS ON FAN COVERS OF ALL REFRIGERATOR VENTS. OBSERVED DIRTY DISHES INSIDE FOOD PREP SINK.
OBSERVED STAINED BULK FOOD CONTAINERS.
OBSERVED TIN-CAN AND OLD CUT UP MILK CARTON USED AS SCOOPS.
OBSERVED DUST AND GRAINS ON FAN COVERS OF ALL REFRIGERATOR VENTS. OBSERVED DIRTY DISHES INSIDE FOOD PREP SINK.
OBSERVED STAINED BULK FOOD CONTAINERS.
OBSERVED TIN-CAN AND OLD CUT UP MILK CARTON USED AS SCOOPS.
OBSERVED DUST AND GRAINS ON FAN COVERS OF ALL REFRIGERATOR VENTS. OBSERVED DIRTY DISHES INSIDE FOOD PREP SINK.
OBSERVED STAINED BULK FOOD CONTAINERS.
OBSERVED TIN-CAN AND OLD CUT UP MILK CARTON USED AS SCOOPS.
OBSERVED DUST AND GRAINS ON FAN COVERS OF ALL REFRIGERATOR VENTS. OBSERVED DIRTY DISHES INSIDE FOOD PREP SINK.
OBSERVED STAINED BULK FOOD CONTAINERS.
OBSERVED TIN-CAN AND OLD CUT UP MILK CARTON USED AS SCOOPS.
OBSERVED DUST AND GRAINS ON FAN COVERS OF ALL REFRIGERATOR VENTS. OBSERVED DIRTY DISHES INSIDE FOOD PREP SINK.
OBSERVED STAINED BULK FOOD CONTAINERS.
OBSERVED TIN-CAN AND OLD CUT UP MILK CARTON USED AS SCOOPS.
OBSERVED DUST AND GRAINS ON FAN COVERS OF ALL REFRIGERATOR VENTS. OBSERVED DIRTY DISHES INSIDE FOOD PREP SINK.
OBSERVED STAINED BULK FOOD CONTAINERS.
OBSERVED TIN-CAN AND OLD CUT UP MILK CARTON USED AS SCOOPS.
OBSERVED DUST AND GRAINS ON FAN COVERS OF ALL REFRIGERATOR VENTS. OBSERVED DIRTY DISHES INSIDE FOOD PREP SINK.
OBSERVED STAINED BULK FOOD CONTAINERS.
OBSERVED TIN-CAN AND OLD CUT UP MILK CARTON USED AS SCOOPS.
OBSERVED DUST AND GRAINS ON FAN COVERS OF ALL REFRIGERATOR VENTS. OBSERVED DIRTY DISHES INSIDE FOOD PREP SINK.
OBSERVED STAINED BULK FOOD CONTAINERS.
OBSERVED TIN-CAN AND OLD CUT UP MILK CARTON USED AS SCOOPS.
OBSERVED DUST AND GRAINS ON FAN COVERS OF ALL REFRIGERATOR VENTS. OBSERVED DIRTY DISHES INSIDE FOOD PREP SINK.
OBSERVED STAINED BULK FOOD CONTAINERS.
OBSERVED TIN-CAN AND OLD CUT UP MILK CARTON USED AS SCOOPS.
OBSERVED DUST AND GRAINS ON FAN COVERS OF ALL REFRIGERATOR VENTS. OBSERVED DIRTY DISHES INSIDE FOOD PREP SINK.
OBSERVED STAINED BULK FOOD CONTAINERS.
OBSERVED TIN-CAN AND OLD CUT UP MILK CARTON USED AS SCOOPS.
OBSERVED DUST AND GRAINS ON FAN COVERS OF ALL REFRIGERATOR VENTS. OBSERVED DIRTY DISHES INSIDE FOOD PREP SINK.
OBSERVED STAINED BULK FOOD CONTAINERS.
OBSERVED TIN-CAN AND OLD CUT UP MILK CARTON USED AS SCOOPS.
OBSERVED DUST AND GRAINS ON FAN COVERS OF ALL REFRIGERATOR VENTS. OBSERVED DIRTY DISHES INSIDE FOOD PREP SINK.
OBSERVED STAINED BULK FOOD CONTAINERS.
OBSERVED TIN-CAN AND OLD CUT UP MILK CARTON USED AS SCOOPS.
OBSERVED DUST AND GRAINS ON FAN COVERS OF ALL REFRIGERATOR VENTS. OBSERVED DIRTY DISHES INSIDE FOOD PREP SINK.
OBSERVED STAINED BULK FOOD CONTAINERS.
OBSERVED TIN-CAN AND OLD CUT UP MILK CARTON USED AS SCOOPS.
OBSERVED DUST AND GRAINS ON FAN COVERS OF ALL REFRIGERATOR VENTS. OBSERVED DIRTY DISHES INSIDE FOOD PREP SINK.
OBSERVED STAINED BULK FOOD CONTAINERS.
OBSERVED TIN-CAN AND OLD CUT UP MILK CARTON USED AS SCOOPS.
OBSERVED DUST AND GRAINS ON FAN COVERS OF ALL REFRIGERATOR VENTS. OBSERVED DIRTY DISHES INSIDE FOOD PREP SINK.
OBSERVED STAINED BULK FOOD CONTAINERS.
OBSERVED TIN-CAN AND OLD CUT UP MILK CARTON USED AS SCOOPS.
OBSERVED DUST AND GRAINS ON FAN COVERS OF ALL REFRIGERATOR VENTS. OBSERVED DIRTY DISHES INSIDE FOOD PREP SINK.
OBSERVED STAINED BULK FOOD CONTAINERS.
OBSERVED TIN-CAN AND OLD CUT UP MILK CARTON USED AS SCOOPS.
OBSERVED DUST AND GRAINS ON FAN COVERS OF ALL REFRIGERATOR VENTS. OBSERVED DIRTY DISHES INSIDE FOOD PREP SINK.
OBSERVED STAINED BULK FOOD CONTAINERS.
OBSERVED TIN-CAN AND OLD CUT UP MILK CARTON USED AS SCOOPS.
OBSERVED DUST AND GRAINS ON FAN COVERS OF ALL REFRIGERATOR VENTS. OBSERVED DIRTY DISHES INSIDE FOOD PREP SINK.
OBSERVED STAINED BULK FOOD CONTAINERS.
OBSERVED TIN-CAN AND OLD CUT UP MILK CARTON USED AS SCOOPS.
OBSERVED DUST AND GRAINS ON FAN COVERS OF ALL REFRIGERATOR VENTS. OBSERVED DIRTY DISHES INSIDE FOOD PREP SINK.
OBSERVED STAINED BULK FOOD CONTAINERS.
OBSERVED TIN-CAN AND OLD CUT UP MILK CARTON USED AS SCOOPS.
OBSERVED DUST AND GRAINS ON FAN COVERS OF ALL REFRIGERATOR VENTS. OBSERVED DIRTY DISHES INSIDE FOOD PREP SINK.
OBSERVED STAINED BULK FOOD CONTAINERS.
OBSERVED TIN-CAN AND OLD CUT UP MILK CARTON USED AS SCOOPS.
OBSERVED DUST AND GRAINS ON FAN COVERS OF ALL REFRIGERATOR VENTS.
OBSERVED DUST AND GREASE ACCUMULATION ON EXHAUST FILTERS.
OBSERVED SCOOPS WITHOUT HANDLE BEING USED IN BULK CONTAINERS.
OBSERVED STAINS ON WALL AT VARIOUS LOCATIONS THROUGHOUT FACILITY.
OBSERVED PEELING WALL PANELS AT WALK IN UNIT. OBSERVED STAINS ON WALL AT VARIOUS LOCATIONS THROUGHOUT FACILITY.
OBSERVED PEELING WALL PANELS AT WALK IN UNIT. OBSERVED STAINS ON WALL AT VARIOUS LOCATIONS THROUGHOUT FACILITY.
OBSERVED PEELING WALL PANELS AT WALK IN UNIT. OBSERVED STAINS ON WALL AT VARIOUS LOCATIONS THROUGHOUT FACILITY.
OBSERVED PEELING WALL PANELS AT WALK IN UNIT. OBSERVED STAINS ON WALL AT VARIOUS LOCATIONS THROUGHOUT FACILITY.
OBSERVED PEELING WALL PANELS AT WALK IN UNIT. OBSERVED STAINS ON WALL AT VARIOUS LOCATIONS THROUGHOUT FACILITY.
OBSERVED PEELING WALL PANELS AT WALK IN UNIT. OBSERVED STAINS ON WALL AT VARIOUS LOCATIONS THROUGHOUT FACILITY.
OBSERVED PEELING WALL PANELS AT WALK IN UNIT. OBSERVED STAINS ON WALL AT VARIOUS LOCATIONS THROUGHOUT FACILITY.
OBSERVED PEELING WALL PANELS AT WALK IN UNIT. OBSERVED STAINS ON WALL AT VARIOUS LOCATIONS THROUGHOUT FACILITY.
OBSERVED PEELING WALL PANELS AT WALK IN UNIT. OBSERVED STAINS ON WALL AT VARIOUS LOCATIONS THROUGHOUT FACILITY.
OBSERVED PEELING WALL PANELS AT WALK IN UNIT. OBSERVED STAINS ON WALL AT VARIOUS LOCATIONS THROUGHOUT FACILITY.
OBSERVED PEELING WALL PANELS AT WALK IN UNIT. OBSERVED STAINS ON WALL AT VARIOUS LOCATIONS THROUGHOUT FACILITY.
OBSERVED PEELING WALL PANELS AT WALK IN UNIT. OBSERVED STAINS ON WALL AT VARIOUS LOCATIONS THROUGHOUT FACILITY.
OBSERVED PEELING WALL PANELS AT WALK IN UNIT. OBSERVED STAINS ON WALL AT VARIOUS LOCATIONS THROUGHOUT FACILITY.
OBSERVED PEELING WALL PANELS AT WALK IN UNIT. OBSERVED STAINS ON WALL AT VARIOUS LOCATIONS THROUGHOUT FACILITY.
OBSERVED PEELING WALL PANELS AT WALK IN UNIT. OBSERVED STAINS ON WALL AT VARIOUS LOCATIONS THROUGHOUT FACILITY.
OBSERVED PEELING WALL PANELS AT WALK IN UNIT. OBSERVED STAINS ON WALL AT VARIOUS LOCATIONS THROUGHOUT FACILITY.
OBSERVED PEELING WALL PANELS AT WALK IN UNIT. OBSERVED STAINS ON WALL AT VARIOUS LOCATIONS THROUGHOUT FACILITY.
OBSERVED PEELING WALL PANELS AT WALK IN UNIT. OBSERVED STAINS ON WALL AT VARIOUS LOCATIONS THROUGHOUT FACILITY.
OBSERVED PEELING WALL PANELS AT WALK IN UNIT. OBSERVED STAINS ON WALL AT VARIOUS LOCATIONS THROUGHOUT FACILITY.
OBSERVED PEELING WALL PANELS AT WALK IN UNIT. OBSERVED STAINS ON WALL AT VARIOUS LOCATIONS THROUGHOUT FACILITY.
OBSERVED PEELING WALL PANELS AT WALK IN UNIT. OBSERVED STAINS ON WALL AT VARIOUS LOCATIONS THROUGHOUT FACILITY.
OBSERVED PEELING WALL PANELS AT WALK IN UNIT. OBSERVED STAINS ON WALL AT VARIOUS LOCATIONS THROUGHOUT FACILITY.
OBSERVED PEELING WALL PANELS AT WALK IN UNIT. OBSERVED STAINS ON WALL AT VARIOUS LOCATIONS THROUGHOUT FACILITY.
OBSERVED PEELING WALL PANELS AT WALK IN UNIT. OBSERVED STAINS ON WALL AT VARIOUS LOCATIONS THROUGHOUT FACILITY.
OBSERVED PEELING WALL PANELS AT WALK IN UNIT.

Aug 19, 2013

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)
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))
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 employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)
All 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)

FOUND COOKING UTENSILS STORED ON MOP RACKS AT JANITORIAL SINK.
FOUND DIRTY DISHES INSIDE PREP SINK. FOUND COOKING UTENSILS STORED ON MOP RACKS AT JANITORIAL SINK.
FOUND DIRTY DISHES INSIDE PREP SINK. FOUND COOKING UTENSILS STORED ON MOP RACKS AT JANITORIAL SINK.
FOUND DIRTY DISHES INSIDE PREP SINK. FOUND COOKING UTENSILS STORED ON MOP RACKS AT JANITORIAL SINK.
FOUND DIRTY DISHES INSIDE PREP SINK. FOUND COOKING UTENSILS STORED ON MOP RACKS AT JANITORIAL SINK.
FOUND DIRTY DISHES INSIDE PREP SINK. FOUND COOKING UTENSILS STORED ON MOP RACKS AT JANITORIAL SINK.
FOUND DIRTY DISHES INSIDE PREP SINK. FOUND COOKING UTENSILS STORED ON MOP RACKS AT JANITORIAL SINK.
FOUND DIRTY DISHES INSIDE PREP SINK. FOUND COOKING UTENSILS STORED ON MOP RACKS AT JANITORIAL SINK.
FOUND DIRTY DISHES INSIDE PREP SINK. FOUND COOKING UTENSILS STORED ON MOP RACKS AT JANITORIAL SINK.
FOUND DIRTY DISHES INSIDE PREP SINK. FOUND COOKING UTENSILS STORED ON MOP RACKS AT JANITORIAL SINK.
FOUND DIRTY DISHES INSIDE PREP SINK. FOUND COOKING UTENSILS STORED ON MOP RACKS AT JANITORIAL SINK.
FOUND DIRTY DISHES INSIDE PREP SINK. FOUND COOKING UTENSILS STORED ON MOP RACKS AT JANITORIAL SINK.
FOUND DIRTY DISHES INSIDE PREP SINK. FOUND COOKING UTENSILS STORED ON MOP RACKS AT JANITORIAL SINK.
FOUND DIRTY DISHES INSIDE PREP SINK. FOUND COOKING UTENSILS STORED ON MOP RACKS AT JANITORIAL SINK.
FOUND DIRTY DISHES INSIDE PREP SINK. FOUND COOKING UTENSILS STORED ON MOP RACKS AT JANITORIAL SINK.
FOUND DIRTY DISHES INSIDE PREP SINK. FOUND COOKING UTENSILS STORED ON MOP RACKS AT JANITORIAL SINK.
FOUND DIRTY DISHES INSIDE PREP SINK. FOUND COOKING UTENSILS STORED ON MOP RACKS AT JANITORIAL SINK.
FOUND DIRTY DISHES INSIDE PREP SINK. FOUND COOKING UTENSILS STORED ON MOP RACKS AT JANITORIAL SINK.
FOUND DIRTY DISHES INSIDE PREP SINK. FOUND COOKING UTENSILS STORED ON MOP RACKS AT JANITORIAL SINK.
FOUND DIRTY DISHES INSIDE PREP SINK. FOUND COOKING UTENSILS STORED ON MOP RACKS AT JANITORIAL SINK.
FOUND DIRTY DISHES INSIDE PREP SINK. FOUND COOKING UTENSILS STORED ON MOP RACKS AT JANITORIAL SINK.
FOUND DIRTY DISHES INSIDE PREP SINK. FOUND COOKING UTENSILS STORED ON MOP RACKS AT JANITORIAL SINK.
FOUND DIRTY DISHES INSIDE PREP SINK. FOUND COOKING UTENSILS STORED ON MOP RACKS AT JANITORIAL SINK.
FOUND DIRTY DISHES INSIDE PREP SINK. FOUND COOKING UTENSILS STORED ON MOP RACKS AT JANITORIAL SINK.
FOUND DIRTY DISHES INSIDE PREP SINK. FOUND COOKING UTENSILS STORED ON MOP RACKS AT JANITORIAL SINK.
FOUND DIRTY DISHES INSIDE PREP SINK. FOUND COOKING UTENSILS STORED ON MOP RACKS AT JANITORIAL SINK.
FOUND DIRTY DISHES INSIDE PREP SINK. FOUND COOKING UTENSILS STORED ON MOP RACKS AT JANITORIAL SINK.
FOUND DIRTY DISHES INSIDE PREP SINK. FOUND COOKING UTENSILS STORED ON MOP RACKS AT JANITORIAL SINK.
FOUND DIRTY DISHES INSIDE PREP SINK. FOUND COOKING UTENSILS STORED ON MOP RACKS AT JANITORIAL SINK.
FOUND DIRTY DISHES INSIDE PREP SINK. FOUND COOKING UTENSILS STORED ON MOP RACKS AT JANITORIAL SINK.
FOUND DIRTY DISHES INSIDE PREP SINK. FOUND COOKING UTENSILS STORED ON MOP RACKS AT JANITORIAL SINK.
FOUND DIRTY DISHES INSIDE PREP SINK. FOUND COOKING UTENSILS STORED ON MOP RACKS AT JANITORIAL SINK.
FOUND DIRTY DISHES INSIDE PREP SINK. FOUND COOKING UTENSILS STORED ON MOP RACKS AT JANITORIAL SINK.
FOUND DIRTY DISHES INSIDE PREP SINK. FOUND COOKING UTENSILS STORED ON MOP RACKS AT JANITORIAL SINK.
FOUND DIRTY DISHES INSIDE PREP SINK. FOUND COOKING UTENSILS STORED ON MOP RACKS AT JANITORIAL SINK.
FOUND DIRTY DISHES INSIDE PREP SINK. FOUND COOKING UTENSILS STORED ON MOP RACKS AT JANITORIAL SINK.
FOUND DIRTY DISHES INSIDE PREP SINK. FOUND COOKING UTENSILS STORED ON MOP RACKS AT JANITORIAL SINK.
FOUND DIRTY DISHES INSIDE PREP SINK. FOUND COOKING UTENSILS STORED ON MOP RACKS AT JANITORIAL SINK.
FOUND DIRTY DISHES INSIDE PREP SINK. FOUND COOKING UTENSILS STORED ON MOP RACKS AT JANITORIAL SINK.
FOUND DIRTY DISHES INSIDE PREP SINK. FOUND COOKING UTENSILS STORED ON MOP RACKS AT JANITORIAL SINK.
FOUND DIRTY DISHES INSIDE PREP SINK. FOUND COOKING UTENSILS STORED ON MOP RACKS AT JANITORIAL SINK.
FOUND DIRTY DISHES INSIDE PREP SINK. FOUND COOKING UTENSILS STORED ON MOP RACKS AT JANITORIAL SINK.
FOUND DIRTY DISHES INSIDE PREP SINK. FOUND COOKING UTENSILS STORED ON MOP RACKS AT JANITORIAL SINK.
FOUND DIRTY DISHES INSIDE PREP SINK. FOUND COOKING UTENSILS STORED ON MOP RACKS AT JANITORIAL SINK.
FOUND DIRTY DISHES INSIDE PREP SINK. FOUND COOKING UTENSILS STORED ON MOP RACKS AT JANITORIAL SINK.
FOUND DIRTY DISHES INSIDE PREP SINK. FOUND COOKING UTENSILS STORED ON MOP RACKS AT JANITORIAL SINK.
FOUND DIRTY DISHES INSIDE PREP SINK.
FOUND DUST, DEBRIS, AND FOOD GRIME BEHIND REACH IN UNIT OF FRONT AREA.
FOUND FROZEN FOODS BEING THAWED IN STANDING WATER THROUGHOUT KITCHEN PREP AREA.
FOUND HEAVY GREASE ACCUMULATION AT EXHAUST FILTERS.
FOUND LUNCH PLATES LEFT OUT AT AMBIENT ROOM TEMPERATURE.
FOUND PERSONAL CLOTHING STORED ON SHELF ABOVE FOOD PREP AREA.
FOUND STAINS INSIDE ICE MACHINE.
FOUND STAINS ON DOOR HANDLES OF ALL WALK IN UNITS.
FOUND DUST AND BLACK DEBRIS ON FAN COVERS INSIDE WALK IN UNIT.
FOUND PREP UNIT AT 2ND KITCHEN MEASURED BETWEEN 50-54F. FOUND STAINS ON DOOR HANDLES OF ALL WALK IN UNITS.
FOUND DUST AND BLACK DEBRIS ON FAN COVERS INSIDE WALK IN UNIT.
FOUND PREP UNIT AT 2ND KITCHEN MEASURED BETWEEN 50-54F. FOUND STAINS ON DOOR HANDLES OF ALL WALK IN UNITS.
FOUND DUST AND BLACK DEBRIS ON FAN COVERS INSIDE WALK IN UNIT.
FOUND PREP UNIT AT 2ND KITCHEN MEASURED BETWEEN 50-54F. FOUND STAINS ON DOOR HANDLES OF ALL WALK IN UNITS.
FOUND DUST AND BLACK DEBRIS ON FAN COVERS INSIDE WALK IN UNIT.
FOUND PREP UNIT AT 2ND KITCHEN MEASURED BETWEEN 50-54F. FOUND STAINS ON DOOR HANDLES OF ALL WALK IN UNITS.
FOUND DUST AND BLACK DEBRIS ON FAN COVERS INSIDE WALK IN UNIT.
FOUND PREP UNIT AT 2ND KITCHEN MEASURED BETWEEN 50-54F. FOUND STAINS ON DOOR HANDLES OF ALL WALK IN UNITS.
FOUND DUST AND BLACK DEBRIS ON FAN COVERS INSIDE WALK IN UNIT.
FOUND PREP UNIT AT 2ND KITCHEN MEASURED BETWEEN 50-54F. FOUND STAINS ON DOOR HANDLES OF ALL WALK IN UNITS.
FOUND DUST AND BLACK DEBRIS ON FAN COVERS INSIDE WALK IN UNIT.
FOUND PREP UNIT AT 2ND KITCHEN MEASURED BETWEEN 50-54F. FOUND STAINS ON DOOR HANDLES OF ALL WALK IN UNITS.
FOUND DUST AND BLACK DEBRIS ON FAN COVERS INSIDE WALK IN UNIT.
FOUND PREP UNIT AT 2ND KITCHEN MEASURED BETWEEN 50-54F. FOUND STAINS ON DOOR HANDLES OF ALL WALK IN UNITS.
FOUND DUST AND BLACK DEBRIS ON FAN COVERS INSIDE WALK IN UNIT.
FOUND PREP UNIT AT 2ND KITCHEN MEASURED BETWEEN 50-54F. FOUND STAINS ON DOOR HANDLES OF ALL WALK IN UNITS.
FOUND DUST AND BLACK DEBRIS ON FAN COVERS INSIDE WALK IN UNIT.
FOUND PREP UNIT AT 2ND KITCHEN MEASURED BETWEEN 50-54F. FOUND STAINS ON DOOR HANDLES OF ALL WALK IN UNITS.
FOUND DUST AND BLACK DEBRIS ON FAN COVERS INSIDE WALK IN UNIT.
FOUND PREP UNIT AT 2ND KITCHEN MEASURED BETWEEN 50-54F. FOUND STAINS ON DOOR HANDLES OF ALL WALK IN UNITS.
FOUND DUST AND BLACK DEBRIS ON FAN COVERS INSIDE WALK IN UNIT.
FOUND PREP UNIT AT 2ND KITCHEN MEASURED BETWEEN 50-54F. FOUND STAINS ON DOOR HANDLES OF ALL WALK IN UNITS.
FOUND DUST AND BLACK DEBRIS ON FAN COVERS INSIDE WALK IN UNIT.
FOUND PREP UNIT AT 2ND KITCHEN MEASURED BETWEEN 50-54F. FOUND STAINS ON DOOR HANDLES OF ALL WALK IN UNITS.
FOUND DUST AND BLACK DEBRIS ON FAN COVERS INSIDE WALK IN UNIT.
FOUND PREP UNIT AT 2ND KITCHEN MEASURED BETWEEN 50-54F. FOUND STAINS ON DOOR HANDLES OF ALL WALK IN UNITS.
FOUND DUST AND BLACK DEBRIS ON FAN COVERS INSIDE WALK IN UNIT.
FOUND PREP UNIT AT 2ND KITCHEN MEASURED BETWEEN 50-54F. FOUND STAINS ON DOOR HANDLES OF ALL WALK IN UNITS.
FOUND DUST AND BLACK DEBRIS ON FAN COVERS INSIDE WALK IN UNIT.
FOUND PREP UNIT AT 2ND KITCHEN MEASURED BETWEEN 50-54F. FOUND STAINS ON DOOR HANDLES OF ALL WALK IN UNITS.
FOUND DUST AND BLACK DEBRIS ON FAN COVERS INSIDE WALK IN UNIT.
FOUND PREP UNIT AT 2ND KITCHEN MEASURED BETWEEN 50-54F. FOUND STAINS ON DOOR HANDLES OF ALL WALK IN UNITS.
FOUND DUST AND BLACK DEBRIS ON FAN COVERS INSIDE WALK IN UNIT.
FOUND PREP UNIT AT 2ND KITCHEN MEASURED BETWEEN 50-54F. FOUND STAINS ON DOOR HANDLES OF ALL WALK IN UNITS.
FOUND DUST AND BLACK DEBRIS ON FAN COVERS INSIDE WALK IN UNIT.
FOUND PREP UNIT AT 2ND KITCHEN MEASURED BETWEEN 50-54F. FOUND STAINS ON DOOR HANDLES OF ALL WALK IN UNITS.
FOUND DUST AND BLACK DEBRIS ON FAN COVERS INSIDE WALK IN UNIT.
FOUND PREP UNIT AT 2ND KITCHEN MEASURED BETWEEN 50-54F. FOUND STAINS ON DOOR HANDLES OF ALL WALK IN UNITS.
FOUND DUST AND BLACK DEBRIS ON FAN COVERS INSIDE WALK IN UNIT.
FOUND PREP UNIT AT 2ND KITCHEN MEASURED BETWEEN 50-54F. FOUND STAINS ON DOOR HANDLES OF ALL WALK IN UNITS.
FOUND DUST AND BLACK DEBRIS ON FAN COVERS INSIDE WALK IN UNIT.
FOUND PREP UNIT AT 2ND KITCHEN MEASURED BETWEEN 50-54F. FOUND STAINS ON DOOR HANDLES OF ALL WALK IN UNITS.
FOUND DUST AND BLACK DEBRIS ON FAN COVERS INSIDE WALK IN UNIT.
FOUND PREP UNIT AT 2ND KITCHEN MEASURED BETWEEN 50-54F. FOUND STAINS ON DOOR HANDLES OF ALL WALK IN UNITS.
FOUND DUST AND BLACK DEBRIS ON FAN COVERS INSIDE WALK IN UNIT.
FOUND PREP UNIT AT 2ND KITCHEN MEASURED BETWEEN 50-54F. FOUND STAINS ON DOOR HANDLES OF ALL WALK IN UNITS.
FOUND DUST AND BLACK DEBRIS ON FAN COVERS INSIDE WALK IN UNIT.
FOUND PREP UNIT AT 2ND KITCHEN MEASURED BETWEEN 50-54F. FOUND STAINS ON DOOR HANDLES OF ALL WALK IN UNITS.
FOUND DUST AND BLACK DEBRIS ON FAN COVERS INSIDE WALK IN UNIT.
FOUND PREP UNIT AT 2ND KITCHEN MEASURED BETWEEN 50-54F. FOUND STAINS ON DOOR HANDLES OF ALL WALK IN UNITS.
FOUND DUST AND BLACK DEBRIS ON FAN COVERS INSIDE WALK IN UNIT.
FOUND PREP UNIT AT 2ND KITCHEN MEASURED BETWEEN 50-54F. FOUND STAINS ON DOOR HANDLES OF ALL WALK IN UNITS.
FOUND DUST AND BLACK DEBRIS ON FAN COVERS INSIDE WALK IN UNIT.
FOUND PREP UNIT AT 2ND KITCHEN MEASURED BETWEEN 50-54F. FOUND STAINS ON DOOR HANDLES OF ALL WALK IN UNITS.
FOUND DUST AND BLACK DEBRIS ON FAN COVERS INSIDE WALK IN UNIT.
FOUND PREP UNIT AT 2ND KITCHEN MEASURED BETWEEN 50-54F. FOUND STAINS ON DOOR HANDLES OF ALL WALK IN UNITS.
FOUND DUST AND BLACK DEBRIS ON FAN COVERS INSIDE WALK IN UNIT.
FOUND PREP UNIT AT 2ND KITCHEN MEASURED BETWEEN 50-54F. FOUND STAINS ON DOOR HANDLES OF ALL WALK IN UNITS.
FOUND DUST AND BLACK DEBRIS ON FAN COVERS INSIDE WALK IN UNIT.
FOUND PREP UNIT AT 2ND KITCHEN MEASURED BETWEEN 50-54F. FOUND STAINS ON DOOR HANDLES OF ALL WALK IN UNITS.
FOUND DUST AND BLACK DEBRIS ON FAN COVERS INSIDE WALK IN UNIT.
FOUND PREP UNIT AT 2ND KITCHEN MEASURED BETWEEN 50-54F. FOUND STAINS ON DOOR HANDLES OF ALL WALK IN UNITS.
FOUND DUST AND BLACK DEBRIS ON FAN COVERS INSIDE WALK IN UNIT.
FOUND PREP UNIT AT 2ND KITCHEN MEASURED BETWEEN 50-54F. FOUND STAINS ON DOOR HANDLES OF ALL WALK IN UNITS.
FOUND DUST AND BLACK DEBRIS ON FAN COVERS INSIDE WALK IN UNIT.
FOUND PREP UNIT AT 2ND KITCHEN MEASURED BETWEEN 50-54F. FOUND STAINS ON DOOR HANDLES OF ALL WALK IN UNITS.
FOUND DUST AND BLACK DEBRIS ON FAN COVERS INSIDE WALK IN UNIT.
FOUND PREP UNIT AT 2ND KITCHEN MEASURED BETWEEN 50-54F. FOUND STAINS ON DOOR HANDLES OF ALL WALK IN UNITS.
FOUND DUST AND BLACK DEBRIS ON FAN COVERS INSIDE WALK IN UNIT.
FOUND PREP UNIT AT 2ND KITCHEN MEASURED BETWEEN 50-54F. FOUND STAINS ON DOOR HANDLES OF ALL WALK IN UNITS.
FOUND DUST AND BLACK DEBRIS ON FAN COVERS INSIDE WALK IN UNIT.
FOUND PREP UNIT AT 2ND KITCHEN MEASURED BETWEEN 50-54F. FOUND STAINS ON DOOR HANDLES OF ALL WALK IN UNITS.
FOUND DUST AND BLACK DEBRIS ON FAN COVERS INSIDE WALK IN UNIT.
FOUND PREP UNIT AT 2ND KITCHEN MEASURED BETWEEN 50-54F. FOUND STAINS ON DOOR HANDLES OF ALL WALK IN UNITS.
FOUND DUST AND BLACK DEBRIS ON FAN COVERS INSIDE WALK IN UNIT.
FOUND PREP UNIT AT 2ND KITCHEN MEASURED BETWEEN 50-54F. FOUND STAINS ON DOOR HANDLES OF ALL WALK IN UNITS.
FOUND DUST AND BLACK DEBRIS ON FAN COVERS INSIDE WALK IN UNIT.
FOUND PREP UNIT AT 2ND KITCHEN MEASURED BETWEEN 50-54F. FOUND STAINS ON DOOR HANDLES OF ALL WALK IN UNITS.
FOUND DUST AND BLACK DEBRIS ON FAN COVERS INSIDE WALK IN UNIT.
FOUND PREP UNIT AT 2ND KITCHEN MEASURED BETWEEN 50-54F. FOUND STAINS ON DOOR HANDLES OF ALL WALK IN UNITS.
FOUND DUST AND BLACK DEBRIS ON FAN COVERS INSIDE WALK IN UNIT.
FOUND PREP UNIT AT 2ND KITCHEN MEASURED BETWEEN 50-54F. FOUND STAINS ON DOOR HANDLES OF ALL WALK IN UNITS.
FOUND DUST AND BLACK DEBRIS ON FAN COVERS INSIDE WALK IN UNIT.
FOUND PREP UNIT AT 2ND KITCHEN MEASURED BETWEEN 50-54F. FOUND STAINS ON DOOR HANDLES OF ALL WALK IN UNITS.
FOUND DUST AND BLACK DEBRIS ON FAN COVERS INSIDE WALK IN UNIT.
FOUND PREP UNIT AT 2ND KITCHEN MEASURED BETWEEN 50-54F. FOUND STAINS ON DOOR HANDLES OF ALL WALK IN UNITS.
FOUND DUST AND BLACK DEBRIS ON FAN COVERS INSIDE WALK IN UNIT.
FOUND PREP UNIT AT 2ND KITCHEN MEASURED BETWEEN 50-54F. FOUND STAINS ON DOOR HANDLES OF ALL WALK IN UNITS.
FOUND DUST AND BLACK DEBRIS ON FAN COVERS INSIDE WALK IN UNIT.
FOUND PREP UNIT AT 2ND KITCHEN MEASURED BETWEEN 50-54F.
NO FOOD SAFETY AT FACILITY.

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