PLAZA INN RESTAURANT-BAR, 1182 Lincoln Avenue, San Jose, CA 95125 - Restaurant inspection findings and violations

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Business Info

Restaurant: PLAZA INN RESTAURANT-BAR
Address: 1182 Lincoln Avenue, San Jose, CA 95125
Type: Restaurant 0-5 Employees
Total inspections: 11
Last inspection: Jun 22, 2013
Score
(the higher the better)
100
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • Thermometers provided and accurate
Routine Inspection Jul 8, 2010 99
No violation noted during this evaluation. Complaint Inspection Dec 2, 2010 100
  • Adequate handwash facilities supplied & acc...
  • Adequate ventilation and lighting designated area
  • Equipment/Utensils - approved installed, clean
  • Food in good condition, safe and unadultera...
  • Hot and cold water available
  • Proper hot and cold holding temperatures
Routine Inspection Feb 2, 2011 94
  • Adequate ventilation and lighting designated area
  • Food separated and protected
  • Premises personal/cleaning items vermin-proofing
  • Proper cooling methods
  • Warewashing facilities: installed, maintained, use...
Routine Inspection Nov 21, 2011 95
  • Adequate handwash facilities supplied & acc...
  • Approved thawing methods used, frozen food
  • Food contact surfaces: clean and sanitized
  • Food obtained from approved source
  • Hot and cold water available
  • Proper cooling methods
  • Proper cooling methods
  • Warewashing facilities: installed, maintained, use...
Critical Hazard Factors Nov 21, 2011 92
No violation noted during this evaluation. Enforcement Action Nov 21, 2011 100
  • Warewashing facilities: installed, maintained, use...
Follow-up Inspection Nov 28, 2011 99
  • 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 storage containers identified
  • No rodents, insects, birds, or animals
  • Proper hot and cold holding temperatures
  • Proper reheating procedures for hot holding
  • Proper reheating procedures for hot holding...
  • Thermometers provided and accurate
  • Toilet facilities: properly constructed, supplied,...
  • Warewashing facilities: installed, maintained, use...
  • Wiping cloths: properly used and stored
Routine Inspection Sep 26, 2012 79
  • Adequate handwash facilities supplied & acc...
  • Approved thawing methods used, frozen food
  • Floors, walls & ceilings: built, maintained, and
  • Food contact surfaces: clean and sanitized
  • Food contact surfaces: clean and sanitized
  • Food separated and protected
  • Hands clean & properly washed gloves used p...
  • Premises personal/cleaning items vermin-proofing
  • Proper cooling methods
  • Warewashing facilities: installed, maintained, use...
  • Wiping cloths: properly used and stored
Routine Inspection Jan 24, 2013 85
  • Equipment, utensils, linens: Improper storage and use
  • Food storage containers are not identified
  • Hot and cold water not available
  • Improper cooling methods
  • Improper eating, tasting, drinking or tobacco use in food preparation area
  • Improper reheating procedures for hot holding
  • Improper signs posted; inspection report not available
  • Inadequate handwash facilities: supplied or accessible
  • Premises not clean, not in good repair; No personal/chemical storage; inadequate vermin-proofing
  • Warewashing facilities: not installed, maintained, or used
  • Wiping cloths: improperly used and stored
Routine Inspection Jun 5, 2013 89
No violation noted during this evaluation. Permit Investigation Jun 22, 2013 100

Violation descriptions and comments

Jul 8, 2010

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)

Feb 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))
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,)
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 soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
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)

Nov 21, 2011

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 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 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))
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)

Nov 21, 2011

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 shall be obtained from an approved source. (113980, 113982, 114021-114031, 114035, 114041)
An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
All 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 potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
Food 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)

Nov 28, 2011

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)

Sep 26, 2012

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)
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)
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
Any potentially hazardous foods cooked, cooled and subsequently reheated for hot holding or serving shall be brought to a temperature of 165°F. (114014, 114016)
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)
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))
Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276)
Any potentially hazardous foods cooked, cooled and subsequently reheated for hot holding or serving shall be brought to a temperature of 165°F. (114014, 114016)

Jan 24, 2013

All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
Food shall be 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)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
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))
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 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)
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)

COOKED RICE AND SOUP IN STOCK POT COOLING ON RACKS WITH LIDS ON (MEASURED ABOVE 135F).
DO NOT STORE OPEN FOODS INSIDE OUTSIDE STORAGE UNIT.
KEEP BACK DOOR CLOSED AT ALL TIMES.
MAINTAIN PAPER TOWELS IN DISPENSER.
MEAT THAWED IN ICE IN BUCKET ON COUNTER.
MISSING FLOOR TILES UNDER STORAGE RACK.
OBSERVED EMPLOYEE WASH DISH WARE WITH SOAP AND THEN PUT INTO SANITIZING SOLUTION MEASURED 100PPM.
OBSERVED EMPLOYEE WASH HANDS WITH SOAP AND WARM WATER BUT DID NOT DRY HANDS.
PROVIDE A SANITIZER BUCKET WITH SANITIZING SOLUTION (100PPM CHLORINE).
PROVIDE CHLORINE TEST STRIPS TO MEASURE SANITIZER.

Jun 5, 2013

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)).
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
An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
Food 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)
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))
Any potentially hazardous foods cooked, cooled and subsequently reheated for hot holding or serving shall be brought to a temperature of 165°F. (114014, 114016)
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)
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)

BACK DOOR LEFT OPEN.
BAG OF ONIONS STORED IN OUTSIDE DRY STORAGE AREA.
HOT WATER MEASURED 106F.
IN BETWEEN USE UTENSILS STORED IN STANDING WATER.
GLASS CUP STORED DIRECTLY ON WRAPPED FROZEN MEAT IN FREEZER. IN BETWEEN USE UTENSILS STORED IN STANDING WATER.
GLASS CUP STORED DIRECTLY ON WRAPPED FROZEN MEAT IN FREEZER. IN BETWEEN USE UTENSILS STORED IN STANDING WATER.
GLASS CUP STORED DIRECTLY ON WRAPPED FROZEN MEAT IN FREEZER. IN BETWEEN USE UTENSILS STORED IN STANDING WATER.
GLASS CUP STORED DIRECTLY ON WRAPPED FROZEN MEAT IN FREEZER. IN BETWEEN USE UTENSILS STORED IN STANDING WATER.
GLASS CUP STORED DIRECTLY ON WRAPPED FROZEN MEAT IN FREEZER. IN BETWEEN USE UTENSILS STORED IN STANDING WATER.
GLASS CUP STORED DIRECTLY ON WRAPPED FROZEN MEAT IN FREEZER. IN BETWEEN USE UTENSILS STORED IN STANDING WATER.
GLASS CUP STORED DIRECTLY ON WRAPPED FROZEN MEAT IN FREEZER. IN BETWEEN USE UTENSILS STORED IN STANDING WATER.
GLASS CUP STORED DIRECTLY ON WRAPPED FROZEN MEAT IN FREEZER. IN BETWEEN USE UTENSILS STORED IN STANDING WATER.
GLASS CUP STORED DIRECTLY ON WRAPPED FROZEN MEAT IN FREEZER. IN BETWEEN USE UTENSILS STORED IN STANDING WATER.
GLASS CUP STORED DIRECTLY ON WRAPPED FROZEN MEAT IN FREEZER. IN BETWEEN USE UTENSILS STORED IN STANDING WATER.
GLASS CUP STORED DIRECTLY ON WRAPPED FROZEN MEAT IN FREEZER. IN BETWEEN USE UTENSILS STORED IN STANDING WATER.
GLASS CUP STORED DIRECTLY ON WRAPPED FROZEN MEAT IN FREEZER. IN BETWEEN USE UTENSILS STORED IN STANDING WATER.
GLASS CUP STORED DIRECTLY ON WRAPPED FROZEN MEAT IN FREEZER. IN BETWEEN USE UTENSILS STORED IN STANDING WATER.
GLASS CUP STORED DIRECTLY ON WRAPPED FROZEN MEAT IN FREEZER. IN BETWEEN USE UTENSILS STORED IN STANDING WATER.
GLASS CUP STORED DIRECTLY ON WRAPPED FROZEN MEAT IN FREEZER. IN BETWEEN USE UTENSILS STORED IN STANDING WATER.
GLASS CUP STORED DIRECTLY ON WRAPPED FROZEN MEAT IN FREEZER. IN BETWEEN USE UTENSILS STORED IN STANDING WATER.
GLASS CUP STORED DIRECTLY ON WRAPPED FROZEN MEAT IN FREEZER. IN BETWEEN USE UTENSILS STORED IN STANDING WATER.
GLASS CUP STORED DIRECTLY ON WRAPPED FROZEN MEAT IN FREEZER. IN BETWEEN USE UTENSILS STORED IN STANDING WATER.
GLASS CUP STORED DIRECTLY ON WRAPPED FROZEN MEAT IN FREEZER. IN BETWEEN USE UTENSILS STORED IN STANDING WATER.
GLASS CUP STORED DIRECTLY ON WRAPPED FROZEN MEAT IN FREEZER. IN BETWEEN USE UTENSILS STORED IN STANDING WATER.
GLASS CUP STORED DIRECTLY ON WRAPPED FROZEN MEAT IN FREEZER. IN BETWEEN USE UTENSILS STORED IN STANDING WATER.
GLASS CUP STORED DIRECTLY ON WRAPPED FROZEN MEAT IN FREEZER. IN BETWEEN USE UTENSILS STORED IN STANDING WATER.
GLASS CUP STORED DIRECTLY ON WRAPPED FROZEN MEAT IN FREEZER. IN BETWEEN USE UTENSILS STORED IN STANDING WATER.
GLASS CUP STORED DIRECTLY ON WRAPPED FROZEN MEAT IN FREEZER. IN BETWEEN USE UTENSILS STORED IN STANDING WATER.
GLASS CUP STORED DIRECTLY ON WRAPPED FROZEN MEAT IN FREEZER. IN BETWEEN USE UTENSILS STORED IN STANDING WATER.
GLASS CUP STORED DIRECTLY ON WRAPPED FROZEN MEAT IN FREEZER. IN BETWEEN USE UTENSILS STORED IN STANDING WATER.
GLASS CUP STORED DIRECTLY ON WRAPPED FROZEN MEAT IN FREEZER. IN BETWEEN USE UTENSILS STORED IN STANDING WATER.
GLASS CUP STORED DIRECTLY ON WRAPPED FROZEN MEAT IN FREEZER. IN BETWEEN USE UTENSILS STORED IN STANDING WATER.
GLASS CUP STORED DIRECTLY ON WRAPPED FROZEN MEAT IN FREEZER. IN BETWEEN USE UTENSILS STORED IN STANDING WATER.
GLASS CUP STORED DIRECTLY ON WRAPPED FROZEN MEAT IN FREEZER. IN BETWEEN USE UTENSILS STORED IN STANDING WATER.
GLASS CUP STORED DIRECTLY ON WRAPPED FROZEN MEAT IN FREEZER. IN BETWEEN USE UTENSILS STORED IN STANDING WATER.
GLASS CUP STORED DIRECTLY ON WRAPPED FROZEN MEAT IN FREEZER. IN BETWEEN USE UTENSILS STORED IN STANDING WATER.
GLASS CUP STORED DIRECTLY ON WRAPPED FROZEN MEAT IN FREEZER. IN BETWEEN USE UTENSILS STORED IN STANDING WATER.
GLASS CUP STORED DIRECTLY ON WRAPPED FROZEN MEAT IN FREEZER. IN BETWEEN USE UTENSILS STORED IN STANDING WATER.
GLASS CUP STORED DIRECTLY ON WRAPPED FROZEN MEAT IN FREEZER. IN BETWEEN USE UTENSILS STORED IN STANDING WATER.
GLASS CUP STORED DIRECTLY ON WRAPPED FROZEN MEAT IN FREEZER. IN BETWEEN USE UTENSILS STORED IN STANDING WATER.
GLASS CUP STORED DIRECTLY ON WRAPPED FROZEN MEAT IN FREEZER. IN BETWEEN USE UTENSILS STORED IN STANDING WATER.
GLASS CUP STORED DIRECTLY ON WRAPPED FROZEN MEAT IN FREEZER. IN BETWEEN USE UTENSILS STORED IN STANDING WATER.
GLASS CUP STORED DIRECTLY ON WRAPPED FROZEN MEAT IN FREEZER. IN BETWEEN USE UTENSILS STORED IN STANDING WATER.
GLASS CUP STORED DIRECTLY ON WRAPPED FROZEN MEAT IN FREEZER. IN BETWEEN USE UTENSILS STORED IN STANDING WATER.
GLASS CUP STORED DIRECTLY ON WRAPPED FROZEN MEAT IN FREEZER. IN BETWEEN USE UTENSILS STORED IN STANDING WATER.
GLASS CUP STORED DIRECTLY ON WRAPPED FROZEN MEAT IN FREEZER. IN BETWEEN USE UTENSILS STORED IN STANDING WATER.
GLASS CUP STORED DIRECTLY ON WRAPPED FROZEN MEAT IN FREEZER. IN BETWEEN USE UTENSILS STORED IN STANDING WATER.
GLASS CUP STORED DIRECTLY ON WRAPPED FROZEN MEAT IN FREEZER. IN BETWEEN USE UTENSILS STORED IN STANDING WATER.
GLASS CUP STORED DIRECTLY ON WRAPPED FROZEN MEAT IN FREEZER. IN BETWEEN USE UTENSILS STORED IN STANDING WATER.
GLASS CUP STORED DIRECTLY ON WRAPPED FROZEN MEAT IN FREEZER. IN BETWEEN USE UTENSILS STORED IN STANDING WATER.
GLASS CUP STORED DIRECTLY ON WRAPPED FROZEN MEAT IN FREEZER. IN BETWEEN USE UTENSILS STORED IN STANDING WATER.
GLASS CUP STORED DIRECTLY ON WRAPPED FROZEN MEAT IN FREEZER. IN BETWEEN USE UTENSILS STORED IN STANDING WATER.
GLASS CUP STORED DIRECTLY ON WRAPPED FROZEN MEAT IN FREEZER. IN BETWEEN USE UTENSILS STORED IN STANDING WATER.
GLASS CUP STORED DIRECTLY ON WRAPPED FROZEN MEAT IN FREEZER. IN BETWEEN USE UTENSILS STORED IN STANDING WATER.
GLASS CUP STORED DIRECTLY ON WRAPPED FROZEN MEAT IN FREEZER. IN BETWEEN USE UTENSILS STORED IN STANDING WATER.
GLASS CUP STORED DIRECTLY ON WRAPPED FROZEN MEAT IN FREEZER. IN BETWEEN USE UTENSILS STORED IN STANDING WATER.
GLASS CUP STORED DIRECTLY ON WRAPPED FROZEN MEAT IN FREEZER. IN BETWEEN USE UTENSILS STORED IN STANDING WATER.
GLASS CUP STORED DIRECTLY ON WRAPPED FROZEN MEAT IN FREEZER. IN BETWEEN USE UTENSILS STORED IN STANDING WATER.
GLASS CUP STORED DIRECTLY ON WRAPPED FROZEN MEAT IN FREEZER. IN BETWEEN USE UTENSILS STORED IN STANDING WATER.
GLASS CUP STORED DIRECTLY ON WRAPPED FROZEN MEAT IN FREEZER. IN BETWEEN USE UTENSILS STORED IN STANDING WATER.
GLASS CUP STORED DIRECTLY ON WRAPPED FROZEN MEAT IN FREEZER. IN BETWEEN USE UTENSILS STORED IN STANDING WATER.
GLASS CUP STORED DIRECTLY ON WRAPPED FROZEN MEAT IN FREEZER. IN BETWEEN USE UTENSILS STORED IN STANDING WATER.
GLASS CUP STORED DIRECTLY ON WRAPPED FROZEN MEAT IN FREEZER. IN BETWEEN USE UTENSILS STORED IN STANDING WATER.
GLASS CUP STORED DIRECTLY ON WRAPPED FROZEN MEAT IN FREEZER. IN BETWEEN USE UTENSILS STORED IN STANDING WATER.
GLASS CUP STORED DIRECTLY ON WRAPPED FROZEN MEAT IN FREEZER.
LACKING CHLORINE TEST STRIPS TO MEASURE SANITIZER.
LACKING PAPER TOWELS IN DISPENSER AT HAND WASHING SINK.
LAST INSPECTION REPORT NOT AVAILABLE FOR REVIEW.
OBSERVED AN UNCOVERED EMPLOYEE BEVERAGE ON COUNTER (COFFEE MUG).
PORK REHEATED ON STEAM TABLE (MEASURED 125F).
RICE AND PORK COOLING IN SMALL CONTAINERS IN REACH IN REFRIGERATOR COVERED WITH PLASTIC WRAP.
WIPING CLOTHS STORED ON COUNTER.

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