PHO LIEN NOODLE HOUSE, 1460 Oakland Road D, San Jose, CA 95112 - Restaurant inspection findings and violations
Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
|---|---|---|---|
|
Routine Inspection | Sep 10, 2010 | 90 |
|
Routine Inspection | Feb 7, 2011 | 98 |
| No violation noted during this evaluation. | Enforcement Action | Feb 7, 2011 | 100 |
|
Routine Inspection | Mar 29, 2012 | 87 |
|
Routine Inspection | Nov 29, 2012 | 87 |
|
Routine Inspection | Jul 11, 2013 | 80 |
Violation descriptions and comments
Sep 10, 2010Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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)
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 employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
All 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))
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)
An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
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)
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 food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
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 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)
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 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 facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 °F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
All 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 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)
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))
No employees shall eat, drink, or smoke in any work area. (113977)
Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
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))
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 °F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
All food 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 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))
Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash hands after using the restroom (113953.5) (b) No smoking signs shall be posted in food preparation, food storage, warewashing, and utensil storage areas (113978). (c) Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. (d) Any food facility constructed before January 1, 2004 without public toilet facilities, shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided (113725.1, 114381 (e)).
Employees with a communicable disease shall be excluded from the food facility / preparation of food. Gloves shall be worn if an employee has cuts, wounds, and rashes. No employee shall commit any act that may contaminate or adulterate food, food contact surface, or utensils. (113949.5). The permit holder shall require food employees to report incidents of illness or injury and comply with all applicable restrictions. (113949.2, 113950,113950.5, 113973(a))
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
ALL FOOD EMPLOYEES WERE LACKING OF BASIC FOOD SAFETY THAT WERE ASSIGNS TO THEIR JOB DUTY.
BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE, MEASURED AT 65-70F.
SLICED BEEF AND BEEF TENDON NOTED AT 45F-48F, PREPARED AND COOLED 2 HOURS AGO. BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE, MEASURED AT 65-70F.
SLICED BEEF AND BEEF TENDON NOTED AT 45F-48F, PREPARED AND COOLED 2 HOURS AGO. BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE, MEASURED AT 65-70F.
SLICED BEEF AND BEEF TENDON NOTED AT 45F-48F, PREPARED AND COOLED 2 HOURS AGO. BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE, MEASURED AT 65-70F.
SLICED BEEF AND BEEF TENDON NOTED AT 45F-48F, PREPARED AND COOLED 2 HOURS AGO. BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE, MEASURED AT 65-70F.
SLICED BEEF AND BEEF TENDON NOTED AT 45F-48F, PREPARED AND COOLED 2 HOURS AGO. BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE, MEASURED AT 65-70F.
SLICED BEEF AND BEEF TENDON NOTED AT 45F-48F, PREPARED AND COOLED 2 HOURS AGO. BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE, MEASURED AT 65-70F.
SLICED BEEF AND BEEF TENDON NOTED AT 45F-48F, PREPARED AND COOLED 2 HOURS AGO. BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE, MEASURED AT 65-70F.
SLICED BEEF AND BEEF TENDON NOTED AT 45F-48F, PREPARED AND COOLED 2 HOURS AGO. BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE, MEASURED AT 65-70F.
SLICED BEEF AND BEEF TENDON NOTED AT 45F-48F, PREPARED AND COOLED 2 HOURS AGO. BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE, MEASURED AT 65-70F.
SLICED BEEF AND BEEF TENDON NOTED AT 45F-48F, PREPARED AND COOLED 2 HOURS AGO. BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE, MEASURED AT 65-70F.
SLICED BEEF AND BEEF TENDON NOTED AT 45F-48F, PREPARED AND COOLED 2 HOURS AGO. BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE, MEASURED AT 65-70F.
SLICED BEEF AND BEEF TENDON NOTED AT 45F-48F, PREPARED AND COOLED 2 HOURS AGO. BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE, MEASURED AT 65-70F.
SLICED BEEF AND BEEF TENDON NOTED AT 45F-48F, PREPARED AND COOLED 2 HOURS AGO. BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE, MEASURED AT 65-70F.
SLICED BEEF AND BEEF TENDON NOTED AT 45F-48F, PREPARED AND COOLED 2 HOURS AGO. BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE, MEASURED AT 65-70F.
SLICED BEEF AND BEEF TENDON NOTED AT 45F-48F, PREPARED AND COOLED 2 HOURS AGO. BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE, MEASURED AT 65-70F.
SLICED BEEF AND BEEF TENDON NOTED AT 45F-48F, PREPARED AND COOLED 2 HOURS AGO. BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE, MEASURED AT 65-70F.
SLICED BEEF AND BEEF TENDON NOTED AT 45F-48F, PREPARED AND COOLED 2 HOURS AGO. BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE, MEASURED AT 65-70F.
SLICED BEEF AND BEEF TENDON NOTED AT 45F-48F, PREPARED AND COOLED 2 HOURS AGO. BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE, MEASURED AT 65-70F.
SLICED BEEF AND BEEF TENDON NOTED AT 45F-48F, PREPARED AND COOLED 2 HOURS AGO. BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE, MEASURED AT 65-70F.
SLICED BEEF AND BEEF TENDON NOTED AT 45F-48F, PREPARED AND COOLED 2 HOURS AGO. BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE, MEASURED AT 65-70F.
SLICED BEEF AND BEEF TENDON NOTED AT 45F-48F, PREPARED AND COOLED 2 HOURS AGO. BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE, MEASURED AT 65-70F.
SLICED BEEF AND BEEF TENDON NOTED AT 45F-48F, PREPARED AND COOLED 2 HOURS AGO. BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE, MEASURED AT 65-70F.
SLICED BEEF AND BEEF TENDON NOTED AT 45F-48F, PREPARED AND COOLED 2 HOURS AGO. BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE, MEASURED AT 65-70F.
SLICED BEEF AND BEEF TENDON NOTED AT 45F-48F, PREPARED AND COOLED 2 HOURS AGO. BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE, MEASURED AT 65-70F.
SLICED BEEF AND BEEF TENDON NOTED AT 45F-48F, PREPARED AND COOLED 2 HOURS AGO. BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE, MEASURED AT 65-70F.
SLICED BEEF AND BEEF TENDON NOTED AT 45F-48F, PREPARED AND COOLED 2 HOURS AGO. BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE, MEASURED AT 65-70F.
SLICED BEEF AND BEEF TENDON NOTED AT 45F-48F, PREPARED AND COOLED 2 HOURS AGO. BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE, MEASURED AT 65-70F.
SLICED BEEF AND BEEF TENDON NOTED AT 45F-48F, PREPARED AND COOLED 2 HOURS AGO. BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE, MEASURED AT 65-70F.
SLICED BEEF AND BEEF TENDON NOTED AT 45F-48F, PREPARED AND COOLED 2 HOURS AGO.
CLEAN UTENSILS WERE STORED IN THE WARE WASHING SINK.
HEAVY ACCUMULATION OF BLACK GREASE NOTED ON THE VENTILATION SYSTEM. CLEAN UTENSILS WERE STORED IN THE WARE WASHING SINK.
HEAVY ACCUMULATION OF BLACK GREASE NOTED ON THE VENTILATION SYSTEM. CLEAN UTENSILS WERE STORED IN THE WARE WASHING SINK.
HEAVY ACCUMULATION OF BLACK GREASE NOTED ON THE VENTILATION SYSTEM. CLEAN UTENSILS WERE STORED IN THE WARE WASHING SINK.
HEAVY ACCUMULATION OF BLACK GREASE NOTED ON THE VENTILATION SYSTEM. CLEAN UTENSILS WERE STORED IN THE WARE WASHING SINK.
HEAVY ACCUMULATION OF BLACK GREASE NOTED ON THE VENTILATION SYSTEM. CLEAN UTENSILS WERE STORED IN THE WARE WASHING SINK.
HEAVY ACCUMULATION OF BLACK GREASE NOTED ON THE VENTILATION SYSTEM. CLEAN UTENSILS WERE STORED IN THE WARE WASHING SINK.
HEAVY ACCUMULATION OF BLACK GREASE NOTED ON THE VENTILATION SYSTEM. CLEAN UTENSILS WERE STORED IN THE WARE WASHING SINK.
HEAVY ACCUMULATION OF BLACK GREASE NOTED ON THE VENTILATION SYSTEM. CLEAN UTENSILS WERE STORED IN THE WARE WASHING SINK.
HEAVY ACCUMULATION OF BLACK GREASE NOTED ON THE VENTILATION SYSTEM. CLEAN UTENSILS WERE STORED IN THE WARE WASHING SINK.
HEAVY ACCUMULATION OF BLACK GREASE NOTED ON THE VENTILATION SYSTEM. CLEAN UTENSILS WERE STORED IN THE WARE WASHING SINK.
HEAVY ACCUMULATION OF BLACK GREASE NOTED ON THE VENTILATION SYSTEM. CLEAN UTENSILS WERE STORED IN THE WARE WASHING SINK.
HEAVY ACCUMULATION OF BLACK GREASE NOTED ON THE VENTILATION SYSTEM. CLEAN UTENSILS WERE STORED IN THE WARE WASHING SINK.
HEAVY ACCUMULATION OF BLACK GREASE NOTED ON THE VENTILATION SYSTEM. CLEAN UTENSILS WERE STORED IN THE WARE WASHING SINK.
HEAVY ACCUMULATION OF BLACK GREASE NOTED ON THE VENTILATION SYSTEM. CLEAN UTENSILS WERE STORED IN THE WARE WASHING SINK.
HEAVY ACCUMULATION OF BLACK GREASE NOTED ON THE VENTILATION SYSTEM. CLEAN UTENSILS WERE STORED IN THE WARE WASHING SINK.
HEAVY ACCUMULATION OF BLACK GREASE NOTED ON THE VENTILATION SYSTEM. CLEAN UTENSILS WERE STORED IN THE WARE WASHING SINK.
HEAVY ACCUMULATION OF BLACK GREASE NOTED ON THE VENTILATION SYSTEM. CLEAN UTENSILS WERE STORED IN THE WARE WASHING SINK.
HEAVY ACCUMULATION OF BLACK GREASE NOTED ON THE VENTILATION SYSTEM. CLEAN UTENSILS WERE STORED IN THE WARE WASHING SINK.
HEAVY ACCUMULATION OF BLACK GREASE NOTED ON THE VENTILATION SYSTEM. CLEAN UTENSILS WERE STORED IN THE WARE WASHING SINK.
HEAVY ACCUMULATION OF BLACK GREASE NOTED ON THE VENTILATION SYSTEM. CLEAN UTENSILS WERE STORED IN THE WARE WASHING SINK.
HEAVY ACCUMULATION OF BLACK GREASE NOTED ON THE VENTILATION SYSTEM. CLEAN UTENSILS WERE STORED IN THE WARE WASHING SINK.
HEAVY ACCUMULATION OF BLACK GREASE NOTED ON THE VENTILATION SYSTEM. CLEAN UTENSILS WERE STORED IN THE WARE WASHING SINK.
HEAVY ACCUMULATION OF BLACK GREASE NOTED ON THE VENTILATION SYSTEM. CLEAN UTENSILS WERE STORED IN THE WARE WASHING SINK.
HEAVY ACCUMULATION OF BLACK GREASE NOTED ON THE VENTILATION SYSTEM. CLEAN UTENSILS WERE STORED IN THE WARE WASHING SINK.
HEAVY ACCUMULATION OF BLACK GREASE NOTED ON THE VENTILATION SYSTEM. CLEAN UTENSILS WERE STORED IN THE WARE WASHING SINK.
HEAVY ACCUMULATION OF BLACK GREASE NOTED ON THE VENTILATION SYSTEM. CLEAN UTENSILS WERE STORED IN THE WARE WASHING SINK.
HEAVY ACCUMULATION OF BLACK GREASE NOTED ON THE VENTILATION SYSTEM. CLEAN UTENSILS WERE STORED IN THE WARE WASHING SINK.
HEAVY ACCUMULATION OF BLACK GREASE NOTED ON THE VENTILATION SYSTEM.
DESIGNATED HAND WASHED SINK AVAILABLE IN THE KITCHEN.
FOLY NOTED IN THE KITCHEN.
HEAVY ACCUMULATION OF GREASE AND DEBRIS ON FLOOR ESPECIALLY BEHIND COOK LINE.
HOUSEHOLD TYPE FREEZER WAS NOTED.
LAST INSPECTION REPORT IS NOT AVAILABLE UPON REQUEST.
OBSERVED ACCUMULATION OF BLOOD DEBRIS IN THE FREEZER.
OBSERVED EMPLOYEE DRINKING AND EATING IN THE KITCHEN.
OBSERVED EMPLOYEE WAS RINSING HANDS AT THE FOOD PREP SINK WITHOUT USING SOAP AND PAPER TOWEL.
SEVERAL WET WIPING CLOTHS NOTED STORING ON FOOD COUNTER.
TEST STRIPS NOT AVAILABLE TO MONITOR SANITIZER LEVEL.
THERMOMETER NOT AVAILABLE.
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