PASSAGE TO INDIA, 1991 W El Camino Real, Mountain View, CA 94040 - Restaurant inspection findings and violations

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Business Info

Restaurant: PASSAGE TO INDIA
Address: 1991 W El Camino Real, Mountain View, CA 94040
Type: Restaurant 6-25 Employees
Total inspections: 12
Last inspection: Oct 8, 2013
Score
(the higher the better)
95
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • Equipment/Utensils - approved installed, clean
  • Food storage containers identified
  • Wiping cloths: properly used and stored
Complaint Inspection Apr 20, 2010 97
  • Adequate ventilation and lighting designated area
  • Equipment/Utensils - approved installed, clean
  • Food storage containers identified
  • Nonfood contact surfaces clean
  • Premises personal/cleaning items vermin-proofing
  • Wiping cloths: properly used and stored
Routine Inspection Aug 26, 2010 94
  • Adequate handwash facilities supplied & acc...
  • Adequate ventilation and lighting designated area
  • Demonstration of knowledge food mgr certification
  • Equipment, utensils and linens: storage and use
  • Floors, walls & ceilings: built, maintained, and
  • Food separated and protected
  • Food storage containers identified
  • Premises personal/cleaning items vermin-proofing
  • Proper eating, tasting, drinking or tobacco use
Routine Inspection Apr 19, 2011 91
  • 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
Routine Inspection Nov 16, 2011 95
  • 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
Follow-up Inspection Nov 23, 2011 95
No violation noted during this evaluation. Follow-up Inspection Nov 28, 2011 100
  • Demonstration of knowledge food mgr certification
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Premises personal/cleaning items vermin-proofing
  • Proper cooling methods
  • Wiping cloths: properly used and stored
Routine Inspection Mar 14, 2012 93
  • Adequate handwash facilities supplied & acc...
  • Adequate ventilation and lighting designated area
  • Approved thawing methods used, frozen food
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Food separated and protected
  • Plumbing-proper backflow devices
  • Premises personal/cleaning items vermin-proofing
  • Proper hot and cold holding temperatures
Routine Inspection Oct 8, 2012 91
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Food storage containers identified
  • Plumbing-proper backflow devices
  • Proper hot and cold holding temperatures
  • Proper signs posted
Routine Inspection Feb 26, 2013 93
  • Floors, walls & ceilings: built, maintained, and
Follow-up Inspection Mar 14, 2013 99
  • Equipment, utensils - Unapproved, unclean, not in good repair, inadequate capacity
  • Equipment, utensils, linens: Improper storage and use
  • Food contact surfaces unclean and unsanitized [multiple violations]
  • Inadequate floors, walls, ceilings: built, maintained, clean
  • Plumbing unapproved, not installed, not in good repair; improper backflow devices
  • Thermometers missing or inaccurate
Routine Inspection Jun 24, 2013 93
  • Equipment, utensils - Unapproved, unclean, not in good repair, inadequate capacity
  • Equipment, utensils, linens: Improper storage and use
  • Food storage containers are not identified
  • Inadequate floors, walls, ceilings: built, maintained, clean
  • Inadequate ventilation and lighting in designated area
Routine Inspection Oct 8, 2013 95

Violation descriptions and comments

Apr 20, 2010

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)
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))

Aug 26, 2010

Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
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)
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))

Apr 19, 2011

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))
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)
No employees shall eat, drink, or smoke in any work area. (113977)
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))

Nov 16, 2011

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)
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)

Nov 23, 2011

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)

Mar 14, 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 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 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)
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))

Oct 8, 2012

Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269)
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)
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)
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)

Feb 26, 2013

Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash hands after using the restroom (113953.5) (b) No smoking signs shall be posted in food preparation, food storage, warewashing, and utensil storage areas (113978). (c) Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. (d) Any food facility constructed before January 1, 2004 without public toilet facilities, shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided (113725.1, 114381 (e)).
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269)
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)

CLEAN FLOOR TO WALL BELOW ALL KITCHEN/BAR EQUIPMENT REGULARLY.
REPAIR WALL BELOW DISHWASHER COUNTER AS NEEDED TO SEAL HOLES.
WIPE ALL KITCHEN WALLS CLEAN AT REGULAR INTERVALS.
WIPE ALL KITCHEN, RESTROOM, BUILDING DOORS/ LIGHT SWITCH AND EQUIPMENT CONTROLS CLEAN.
WIPE ALL CABINETS CLEAN AND SHELVING IN KITCHEN 2-4 TIMES A MONTH.
CLEAN ALL FLOOR SINKS.
CLEAN FLOOR TO WALL BELOW ALL KITCHEN/BAR EQUIPMENT REGULARLY.
REPAIR WALL BELOW DISHWASHER COUNTER AS NEEDED TO SEAL HOLES.
WIPE ALL KITCHEN WALLS CLEAN AT REGULAR INTERVALS.
WIPE ALL KITCHEN, RESTROOM, BUILDING DOORS/ LIGHT SWITCH AND EQUIPMENT CONTROLS CLEAN.
WIPE ALL CABINETS CLEAN AND SHELVING IN KITCHEN 2-4 TIMES A MONTH.
CLEAN ALL FLOOR SINKS.
CLEAN FLOOR TO WALL BELOW ALL KITCHEN/BAR EQUIPMENT REGULARLY.
REPAIR WALL BELOW DISHWASHER COUNTER AS NEEDED TO SEAL HOLES.
WIPE ALL KITCHEN WALLS CLEAN AT REGULAR INTERVALS.
WIPE ALL KITCHEN, RESTROOM, BUILDING DOORS/ LIGHT SWITCH AND EQUIPMENT CONTROLS CLEAN.
WIPE ALL CABINETS CLEAN AND SHELVING IN KITCHEN 2-4 TIMES A MONTH.
CLEAN ALL FLOOR SINKS.
CLEAN FLOOR TO WALL BELOW ALL KITCHEN/BAR EQUIPMENT REGULARLY.
REPAIR WALL BELOW DISHWASHER COUNTER AS NEEDED TO SEAL HOLES.
WIPE ALL KITCHEN WALLS CLEAN AT REGULAR INTERVALS.
WIPE ALL KITCHEN, RESTROOM, BUILDING DOORS/ LIGHT SWITCH AND EQUIPMENT CONTROLS CLEAN.
WIPE ALL CABINETS CLEAN AND SHELVING IN KITCHEN 2-4 TIMES A MONTH.
CLEAN ALL FLOOR SINKS.
CLEAN FLOOR TO WALL BELOW ALL KITCHEN/BAR EQUIPMENT REGULARLY.
REPAIR WALL BELOW DISHWASHER COUNTER AS NEEDED TO SEAL HOLES.
WIPE ALL KITCHEN WALLS CLEAN AT REGULAR INTERVALS.
WIPE ALL KITCHEN, RESTROOM, BUILDING DOORS/ LIGHT SWITCH AND EQUIPMENT CONTROLS CLEAN.
WIPE ALL CABINETS CLEAN AND SHELVING IN KITCHEN 2-4 TIMES A MONTH.
CLEAN ALL FLOOR SINKS.
CLEAN FLOOR TO WALL BELOW ALL KITCHEN/BAR EQUIPMENT REGULARLY.
REPAIR WALL BELOW DISHWASHER COUNTER AS NEEDED TO SEAL HOLES.
WIPE ALL KITCHEN WALLS CLEAN AT REGULAR INTERVALS.
WIPE ALL KITCHEN, RESTROOM, BUILDING DOORS/ LIGHT SWITCH AND EQUIPMENT CONTROLS CLEAN.
WIPE ALL CABINETS CLEAN AND SHELVING IN KITCHEN 2-4 TIMES A MONTH.
CLEAN ALL FLOOR SINKS.
CLEAN FLOOR TO WALL BELOW ALL KITCHEN/BAR EQUIPMENT REGULARLY.
REPAIR WALL BELOW DISHWASHER COUNTER AS NEEDED TO SEAL HOLES.
WIPE ALL KITCHEN WALLS CLEAN AT REGULAR INTERVALS.
WIPE ALL KITCHEN, RESTROOM, BUILDING DOORS/ LIGHT SWITCH AND EQUIPMENT CONTROLS CLEAN.
WIPE ALL CABINETS CLEAN AND SHELVING IN KITCHEN 2-4 TIMES A MONTH.
CLEAN ALL FLOOR SINKS.
CLEAN FLOOR TO WALL BELOW ALL KITCHEN/BAR EQUIPMENT REGULARLY.
REPAIR WALL BELOW DISHWASHER COUNTER AS NEEDED TO SEAL HOLES.
WIPE ALL KITCHEN WALLS CLEAN AT REGULAR INTERVALS.
WIPE ALL KITCHEN, RESTROOM, BUILDING DOORS/ LIGHT SWITCH AND EQUIPMENT CONTROLS CLEAN.
WIPE ALL CABINETS CLEAN AND SHELVING IN KITCHEN 2-4 TIMES A MONTH.
CLEAN ALL FLOOR SINKS.
CLEAN FLOOR TO WALL BELOW ALL KITCHEN/BAR EQUIPMENT REGULARLY.
REPAIR WALL BELOW DISHWASHER COUNTER AS NEEDED TO SEAL HOLES.
WIPE ALL KITCHEN WALLS CLEAN AT REGULAR INTERVALS.
WIPE ALL KITCHEN, RESTROOM, BUILDING DOORS/ LIGHT SWITCH AND EQUIPMENT CONTROLS CLEAN.
WIPE ALL CABINETS CLEAN AND SHELVING IN KITCHEN 2-4 TIMES A MONTH.
CLEAN ALL FLOOR SINKS.
KEEP ALL BULK FOOD BINS COVERED AND USE SCOOPS WITH HANDLES IN BULK FOOD BIN STOREROOM.
KEEP RICE IN RICE COOKER AT >135F.
POST FOOD INSPECTION REPORT SIGN.
REPAIR PLUMBING FOR HAND SINK IN DISHWASHER ROOM BY TRUE COOLER.
STORE SCOOPS IN DISHWASHER ROOM ICE MACHINE IN A CLEAN CONTAINER OUTSIDE.
KEEP ALL BULK FOOD BINS COVERED AND USE SCOOPS WITH HANDLES IN BULK FOOD BIN STOREROOM. STORE SCOOPS IN DISHWASHER ROOM ICE MACHINE IN A CLEAN CONTAINER OUTSIDE.
KEEP ALL BULK FOOD BINS COVERED AND USE SCOOPS WITH HANDLES IN BULK FOOD BIN STOREROOM. STORE SCOOPS IN DISHWASHER ROOM ICE MACHINE IN A CLEAN CONTAINER OUTSIDE.
KEEP ALL BULK FOOD BINS COVERED AND USE SCOOPS WITH HANDLES IN BULK FOOD BIN STOREROOM. STORE SCOOPS IN DISHWASHER ROOM ICE MACHINE IN A CLEAN CONTAINER OUTSIDE.
KEEP ALL BULK FOOD BINS COVERED AND USE SCOOPS WITH HANDLES IN BULK FOOD BIN STOREROOM. STORE SCOOPS IN DISHWASHER ROOM ICE MACHINE IN A CLEAN CONTAINER OUTSIDE.
KEEP ALL BULK FOOD BINS COVERED AND USE SCOOPS WITH HANDLES IN BULK FOOD BIN STOREROOM. STORE SCOOPS IN DISHWASHER ROOM ICE MACHINE IN A CLEAN CONTAINER OUTSIDE.
KEEP ALL BULK FOOD BINS COVERED AND USE SCOOPS WITH HANDLES IN BULK FOOD BIN STOREROOM. STORE SCOOPS IN DISHWASHER ROOM ICE MACHINE IN A CLEAN CONTAINER OUTSIDE.
KEEP ALL BULK FOOD BINS COVERED AND USE SCOOPS WITH HANDLES IN BULK FOOD BIN STOREROOM. STORE SCOOPS IN DISHWASHER ROOM ICE MACHINE IN A CLEAN CONTAINER OUTSIDE.
KEEP ALL BULK FOOD BINS COVERED AND USE SCOOPS WITH HANDLES IN BULK FOOD BIN STOREROOM. STORE SCOOPS IN DISHWASHER ROOM ICE MACHINE IN A CLEAN CONTAINER OUTSIDE.
KEEP ALL BULK FOOD BINS COVERED AND USE SCOOPS WITH HANDLES IN BULK FOOD BIN STOREROOM.
WIPE ALL KITCHEN, RESTROOM, BUILDING DOORS/ LIGHT SWITCH AND EQUIPMENT CONTROLS CLEAN.
KEEP WALK IN COOLER FLOOR CLEAN. WIPE ALL KITCHEN, RESTROOM, BUILDING DOORS/ LIGHT SWITCH AND EQUIPMENT CONTROLS CLEAN.
KEEP WALK IN COOLER FLOOR CLEAN. WIPE ALL KITCHEN, RESTROOM, BUILDING DOORS/ LIGHT SWITCH AND EQUIPMENT CONTROLS CLEAN.
KEEP WALK IN COOLER FLOOR CLEAN. WIPE ALL KITCHEN, RESTROOM, BUILDING DOORS/ LIGHT SWITCH AND EQUIPMENT CONTROLS CLEAN.
KEEP WALK IN COOLER FLOOR CLEAN. WIPE ALL KITCHEN, RESTROOM, BUILDING DOORS/ LIGHT SWITCH AND EQUIPMENT CONTROLS CLEAN.
KEEP WALK IN COOLER FLOOR CLEAN. WIPE ALL KITCHEN, RESTROOM, BUILDING DOORS/ LIGHT SWITCH AND EQUIPMENT CONTROLS CLEAN.
KEEP WALK IN COOLER FLOOR CLEAN. WIPE ALL KITCHEN, RESTROOM, BUILDING DOORS/ LIGHT SWITCH AND EQUIPMENT CONTROLS CLEAN.
KEEP WALK IN COOLER FLOOR CLEAN. WIPE ALL KITCHEN, RESTROOM, BUILDING DOORS/ LIGHT SWITCH AND EQUIPMENT CONTROLS CLEAN.
KEEP WALK IN COOLER FLOOR CLEAN. WIPE ALL KITCHEN, RESTROOM, BUILDING DOORS/ LIGHT SWITCH AND EQUIPMENT CONTROLS CLEAN.
KEEP WALK IN COOLER FLOOR CLEAN.

Mar 14, 2013

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)

REPAIR WALL BELOW DISHWASHER.
WIPE ALL DOORS DAILY, SHELVES AND WALLS WEEKLY. REPAIR WALL BELOW DISHWASHER.
WIPE ALL DOORS DAILY, SHELVES AND WALLS WEEKLY. REPAIR WALL BELOW DISHWASHER.
WIPE ALL DOORS DAILY, SHELVES AND WALLS WEEKLY. REPAIR WALL BELOW DISHWASHER.
WIPE ALL DOORS DAILY, SHELVES AND WALLS WEEKLY. REPAIR WALL BELOW DISHWASHER.
WIPE ALL DOORS DAILY, SHELVES AND WALLS WEEKLY. REPAIR WALL BELOW DISHWASHER.
WIPE ALL DOORS DAILY, SHELVES AND WALLS WEEKLY. REPAIR WALL BELOW DISHWASHER.
WIPE ALL DOORS DAILY, SHELVES AND WALLS WEEKLY. REPAIR WALL BELOW DISHWASHER.
WIPE ALL DOORS DAILY, SHELVES AND WALLS WEEKLY. REPAIR WALL BELOW DISHWASHER.
WIPE ALL DOORS DAILY, SHELVES AND WALLS WEEKLY. REPAIR WALL BELOW DISHWASHER.
WIPE ALL DOORS DAILY, SHELVES AND WALLS WEEKLY. REPAIR WALL BELOW DISHWASHER.
WIPE ALL DOORS DAILY, SHELVES AND WALLS WEEKLY. REPAIR WALL BELOW DISHWASHER.
WIPE ALL DOORS DAILY, SHELVES AND WALLS WEEKLY. REPAIR WALL BELOW DISHWASHER.
WIPE ALL DOORS DAILY, SHELVES AND WALLS WEEKLY. REPAIR WALL BELOW DISHWASHER.
WIPE ALL DOORS DAILY, SHELVES AND WALLS WEEKLY. REPAIR WALL BELOW DISHWASHER.
WIPE ALL DOORS DAILY, SHELVES AND WALLS WEEKLY.

Jun 24, 2013

All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
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 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 potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269)
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)

DIRTY FLOOR/SHELVING NOTED.
WIPE DIRTY DOORS AND DOOR ARCHWAYS.
DIRTY WALLS AND SHELVING. DIRTY FLOOR/SHELVING NOTED.
WIPE DIRTY DOORS AND DOOR ARCHWAYS.
DIRTY WALLS AND SHELVING. DIRTY FLOOR/SHELVING NOTED.
WIPE DIRTY DOORS AND DOOR ARCHWAYS.
DIRTY WALLS AND SHELVING. DIRTY FLOOR/SHELVING NOTED.
WIPE DIRTY DOORS AND DOOR ARCHWAYS.
DIRTY WALLS AND SHELVING. DIRTY FLOOR/SHELVING NOTED.
WIPE DIRTY DOORS AND DOOR ARCHWAYS.
DIRTY WALLS AND SHELVING. DIRTY FLOOR/SHELVING NOTED.
WIPE DIRTY DOORS AND DOOR ARCHWAYS.
DIRTY WALLS AND SHELVING. DIRTY FLOOR/SHELVING NOTED.
WIPE DIRTY DOORS AND DOOR ARCHWAYS.
DIRTY WALLS AND SHELVING. DIRTY FLOOR/SHELVING NOTED.
WIPE DIRTY DOORS AND DOOR ARCHWAYS.
DIRTY WALLS AND SHELVING. DIRTY FLOOR/SHELVING NOTED.
WIPE DIRTY DOORS AND DOOR ARCHWAYS.
DIRTY WALLS AND SHELVING. DIRTY FLOOR/SHELVING NOTED.
WIPE DIRTY DOORS AND DOOR ARCHWAYS.
DIRTY WALLS AND SHELVING. DIRTY FLOOR/SHELVING NOTED.
WIPE DIRTY DOORS AND DOOR ARCHWAYS.
DIRTY WALLS AND SHELVING. DIRTY FLOOR/SHELVING NOTED.
WIPE DIRTY DOORS AND DOOR ARCHWAYS.
DIRTY WALLS AND SHELVING. DIRTY FLOOR/SHELVING NOTED.
WIPE DIRTY DOORS AND DOOR ARCHWAYS.
DIRTY WALLS AND SHELVING. DIRTY FLOOR/SHELVING NOTED.
WIPE DIRTY DOORS AND DOOR ARCHWAYS.
DIRTY WALLS AND SHELVING. DIRTY FLOOR/SHELVING NOTED.
WIPE DIRTY DOORS AND DOOR ARCHWAYS.
DIRTY WALLS AND SHELVING. DIRTY FLOOR/SHELVING NOTED.
WIPE DIRTY DOORS AND DOOR ARCHWAYS.
DIRTY WALLS AND SHELVING. DIRTY FLOOR/SHELVING NOTED.
WIPE DIRTY DOORS AND DOOR ARCHWAYS.
DIRTY WALLS AND SHELVING. DIRTY FLOOR/SHELVING NOTED.
WIPE DIRTY DOORS AND DOOR ARCHWAYS.
DIRTY WALLS AND SHELVING. DIRTY FLOOR/SHELVING NOTED.
WIPE DIRTY DOORS AND DOOR ARCHWAYS.
DIRTY WALLS AND SHELVING. DIRTY FLOOR/SHELVING NOTED.
WIPE DIRTY DOORS AND DOOR ARCHWAYS.
DIRTY WALLS AND SHELVING. DIRTY FLOOR/SHELVING NOTED.
WIPE DIRTY DOORS AND DOOR ARCHWAYS.
DIRTY WALLS AND SHELVING. DIRTY FLOOR/SHELVING NOTED.
WIPE DIRTY DOORS AND DOOR ARCHWAYS.
DIRTY WALLS AND SHELVING. DIRTY FLOOR/SHELVING NOTED.
WIPE DIRTY DOORS AND DOOR ARCHWAYS.
DIRTY WALLS AND SHELVING. DIRTY FLOOR/SHELVING NOTED.
WIPE DIRTY DOORS AND DOOR ARCHWAYS.
DIRTY WALLS AND SHELVING. DIRTY FLOOR/SHELVING NOTED.
WIPE DIRTY DOORS AND DOOR ARCHWAYS.
DIRTY WALLS AND SHELVING. DIRTY FLOOR/SHELVING NOTED.
WIPE DIRTY DOORS AND DOOR ARCHWAYS.
DIRTY WALLS AND SHELVING. DIRTY FLOOR/SHELVING NOTED.
WIPE DIRTY DOORS AND DOOR ARCHWAYS.
DIRTY WALLS AND SHELVING. DIRTY FLOOR/SHELVING NOTED.
WIPE DIRTY DOORS AND DOOR ARCHWAYS.
DIRTY WALLS AND SHELVING. DIRTY FLOOR/SHELVING NOTED.
WIPE DIRTY DOORS AND DOOR ARCHWAYS.
DIRTY WALLS AND SHELVING. DIRTY FLOOR/SHELVING NOTED.
WIPE DIRTY DOORS AND DOOR ARCHWAYS.
DIRTY WALLS AND SHELVING. DIRTY FLOOR/SHELVING NOTED.
WIPE DIRTY DOORS AND DOOR ARCHWAYS.
DIRTY WALLS AND SHELVING. DIRTY FLOOR/SHELVING NOTED.
WIPE DIRTY DOORS AND DOOR ARCHWAYS.
DIRTY WALLS AND SHELVING. DIRTY FLOOR/SHELVING NOTED.
WIPE DIRTY DOORS AND DOOR ARCHWAYS.
DIRTY WALLS AND SHELVING. DIRTY FLOOR/SHELVING NOTED.
WIPE DIRTY DOORS AND DOOR ARCHWAYS.
DIRTY WALLS AND SHELVING. DIRTY FLOOR/SHELVING NOTED.
WIPE DIRTY DOORS AND DOOR ARCHWAYS.
DIRTY WALLS AND SHELVING. DIRTY FLOOR/SHELVING NOTED.
WIPE DIRTY DOORS AND DOOR ARCHWAYS.
DIRTY WALLS AND SHELVING. DIRTY FLOOR/SHELVING NOTED.
WIPE DIRTY DOORS AND DOOR ARCHWAYS.
DIRTY WALLS AND SHELVING. DIRTY FLOOR/SHELVING NOTED.
WIPE DIRTY DOORS AND DOOR ARCHWAYS.
DIRTY WALLS AND SHELVING. DIRTY FLOOR/SHELVING NOTED.
WIPE DIRTY DOORS AND DOOR ARCHWAYS.
DIRTY WALLS AND SHELVING. DIRTY FLOOR/SHELVING NOTED.
WIPE DIRTY DOORS AND DOOR ARCHWAYS.
DIRTY WALLS AND SHELVING. DIRTY FLOOR/SHELVING NOTED.
WIPE DIRTY DOORS AND DOOR ARCHWAYS.
DIRTY WALLS AND SHELVING. DIRTY FLOOR/SHELVING NOTED.
WIPE DIRTY DOORS AND DOOR ARCHWAYS.
DIRTY WALLS AND SHELVING.
DISHWASHER NOT DELIVERING ADEQUATE SANITIZER.
PROVIDE A THERMOMETER FOR ALL COOLERS.
REPAIR BROKEN HAND SINK BESIDE SERVICE AREA.
REPLACE BOWLS USED AS SCOOPS.
REPLACE DUCT TAPED KNIFE AT FRONT COOK LINE
COOLER OPPOSITE REAR KITCHEN RANGES 50F. REPLACE DUCT TAPED KNIFE AT FRONT COOK LINE
COOLER OPPOSITE REAR KITCHEN RANGES 50F. REPLACE DUCT TAPED KNIFE AT FRONT COOK LINE
COOLER OPPOSITE REAR KITCHEN RANGES 50F. REPLACE DUCT TAPED KNIFE AT FRONT COOK LINE
COOLER OPPOSITE REAR KITCHEN RANGES 50F. REPLACE DUCT TAPED KNIFE AT FRONT COOK LINE
COOLER OPPOSITE REAR KITCHEN RANGES 50F. REPLACE DUCT TAPED KNIFE AT FRONT COOK LINE
COOLER OPPOSITE REAR KITCHEN RANGES 50F. REPLACE DUCT TAPED KNIFE AT FRONT COOK LINE
COOLER OPPOSITE REAR KITCHEN RANGES 50F. REPLACE DUCT TAPED KNIFE AT FRONT COOK LINE
COOLER OPPOSITE REAR KITCHEN RANGES 50F. REPLACE DUCT TAPED KNIFE AT FRONT COOK LINE
COOLER OPPOSITE REAR KITCHEN RANGES 50F. REPLACE DUCT TAPED KNIFE AT FRONT COOK LINE
COOLER OPPOSITE REAR KITCHEN RANGES 50F. REPLACE DUCT TAPED KNIFE AT FRONT COOK LINE
COOLER OPPOSITE REAR KITCHEN RANGES 50F. REPLACE DUCT TAPED KNIFE AT FRONT COOK LINE
COOLER OPPOSITE REAR KITCHEN RANGES 50F. REPLACE DUCT TAPED KNIFE AT FRONT COOK LINE
COOLER OPPOSITE REAR KITCHEN RANGES 50F. REPLACE DUCT TAPED KNIFE AT FRONT COOK LINE
COOLER OPPOSITE REAR KITCHEN RANGES 50F. REPLACE DUCT TAPED KNIFE AT FRONT COOK LINE
COOLER OPPOSITE REAR KITCHEN RANGES 50F. REPLACE DUCT TAPED KNIFE AT FRONT COOK LINE
COOLER OPPOSITE REAR KITCHEN RANGES 50F. REPLACE DUCT TAPED KNIFE AT FRONT COOK LINE
COOLER OPPOSITE REAR KITCHEN RANGES 50F. REPLACE DUCT TAPED KNIFE AT FRONT COOK LINE
COOLER OPPOSITE REAR KITCHEN RANGES 50F. REPLACE DUCT TAPED KNIFE AT FRONT COOK LINE
COOLER OPPOSITE REAR KITCHEN RANGES 50F. REPLACE DUCT TAPED KNIFE AT FRONT COOK LINE
COOLER OPPOSITE REAR KITCHEN RANGES 50F. REPLACE DUCT TAPED KNIFE AT FRONT COOK LINE
COOLER OPPOSITE REAR KITCHEN RANGES 50F. REPLACE DUCT TAPED KNIFE AT FRONT COOK LINE
COOLER OPPOSITE REAR KITCHEN RANGES 50F. REPLACE DUCT TAPED KNIFE AT FRONT COOK LINE
COOLER OPPOSITE REAR KITCHEN RANGES 50F. REPLACE DUCT TAPED KNIFE AT FRONT COOK LINE
COOLER OPPOSITE REAR KITCHEN RANGES 50F. REPLACE DUCT TAPED KNIFE AT FRONT COOK LINE
COOLER OPPOSITE REAR KITCHEN RANGES 50F. REPLACE DUCT TAPED KNIFE AT FRONT COOK LINE
COOLER OPPOSITE REAR KITCHEN RANGES 50F. REPLACE DUCT TAPED KNIFE AT FRONT COOK LINE
COOLER OPPOSITE REAR KITCHEN RANGES 50F. REPLACE DUCT TAPED KNIFE AT FRONT COOK LINE
COOLER OPPOSITE REAR KITCHEN RANGES 50F. REPLACE DUCT TAPED KNIFE AT FRONT COOK LINE
COOLER OPPOSITE REAR KITCHEN RANGES 50F. REPLACE DUCT TAPED KNIFE AT FRONT COOK LINE
COOLER OPPOSITE REAR KITCHEN RANGES 50F. REPLACE DUCT TAPED KNIFE AT FRONT COOK LINE
COOLER OPPOSITE REAR KITCHEN RANGES 50F. REPLACE DUCT TAPED KNIFE AT FRONT COOK LINE
COOLER OPPOSITE REAR KITCHEN RANGES 50F. REPLACE DUCT TAPED KNIFE AT FRONT COOK LINE
COOLER OPPOSITE REAR KITCHEN RANGES 50F. REPLACE DUCT TAPED KNIFE AT FRONT COOK LINE
COOLER OPPOSITE REAR KITCHEN RANGES 50F. REPLACE DUCT TAPED KNIFE AT FRONT COOK LINE
COOLER OPPOSITE REAR KITCHEN RANGES 50F. REPLACE DUCT TAPED KNIFE AT FRONT COOK LINE
COOLER OPPOSITE REAR KITCHEN RANGES 50F. REPLACE DUCT TAPED KNIFE AT FRONT COOK LINE
COOLER OPPOSITE REAR KITCHEN RANGES 50F. REPLACE DUCT TAPED KNIFE AT FRONT COOK LINE
COOLER OPPOSITE REAR KITCHEN RANGES 50F. REPLACE DUCT TAPED KNIFE AT FRONT COOK LINE
COOLER OPPOSITE REAR KITCHEN RANGES 50F. REPLACE DUCT TAPED KNIFE AT FRONT COOK LINE
COOLER OPPOSITE REAR KITCHEN RANGES 50F. REPLACE DUCT TAPED KNIFE AT FRONT COOK LINE
COOLER OPPOSITE REAR KITCHEN RANGES 50F. REPLACE DUCT TAPED KNIFE AT FRONT COOK LINE
COOLER OPPOSITE REAR KITCHEN RANGES 50F. REPLACE DUCT TAPED KNIFE AT FRONT COOK LINE
COOLER OPPOSITE REAR KITCHEN RANGES 50F.

Oct 8, 2013

Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
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)

CLEAN BAR BEVERAGE GUN NOZZLE.
WIPE ALL DOORS TO BUILDING/EQUIPMENT DAILY.
SHIELD LIGHTS OVER VENTER OF KITCHEN.
STORE ONION BAGS UP OFF FLOOR.
USE SCOOPS, NOT BOWLS, IN BULK BINS.
WIPE ALL DOORS TO BUILDING/EQUIPMENT DAILY.
CLEAN FLOOR TO WALL THROUGHOUT KITCHEN.

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