SPECIALTY'S CAFE AND BAKERY, 645 Ellis Street, Mountain View, CA 94104 - Restaurant inspection findings and violations

  1. California small cities
  2. California smaller cities
  3. California
  4. Santa Clara County, CA Restaurants

Business Info

Restaurant: SPECIALTY'S CAFE AND BAKERY
Address: 645 Ellis Street, Mountain View, CA 94104
Type: Restaurant 6-25 Employees
Total inspections: 13
Last inspection: Jul 16, 2013
Score
(the higher the better)
94
Add photo of this business Description:

Restaurant representatives - add corrected or new information about SPECIALTY'S CAFE AND BAKERY, 645 Ellis Street, Mountain View, CA 94104 »


Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • Demonstration of knowledge food mgr certification
  • Food storage containers identified
  • Hot and cold water available
  • Premises personal/cleaning items vermin-proofing
  • Proper hot and cold holding temperatures
  • Proper signs posted
Routine Inspection May 3, 2010 94
  • Premises personal/cleaning items vermin-proofing
  • Proper hot and cold holding temperatures
Follow-up Inspection Jun 3, 2010 98
  • Adequate handwash facilities supplied & acc...
  • Adequate ventilation and lighting designated area
  • Food contact surfaces: clean and sanitized
  • Hot and cold water available
  • Personal cleanliness and hair restraints
  • Plumbing-proper backflow devices
  • Proper cooling methods
  • Proper hot and cold holding temperatures
  • Proper signs posted
  • Thermometers provided and accurate
Routine Inspection Jan 12, 2011 90
  • Adequate handwash facilities supplied & acc...
  • Hot and cold water available
  • Premises personal/cleaning items vermin-proofing
Follow-up Inspection Jan 26, 2011 97
  • Hot and cold water available
  • Premises personal/cleaning items vermin-proofing
Follow-up Inspection Feb 2, 2011 98
  • Hot and cold water available
Follow-up Inspection Feb 16, 2011 99
No violation noted during this evaluation. Follow-up Inspection Mar 2, 2011 100
  • Adequate handwash facilities supplied & acc...
  • Adequate ventilation and lighting designated area
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Garbage and refuse properly disposed facilities
  • Hot and cold water available
  • No rodents, insects, birds, or animals
  • Plumbing-proper backflow devices
  • Proper hot and cold holding temperatures
  • Proper signs posted
Routine Inspection Sep 8, 2011 89
  • Adequate handwash facilities supplied & acc...
  • Adequate ventilation and lighting designated area
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Garbage and refuse properly disposed facilities
  • Hands clean & properly washed gloves used p...
  • No rodents, insects, birds, or animals
  • Plumbing-proper backflow devices
  • Sewage and wastewater properly disposed
Follow-up Inspection Sep 21, 2011 91
  • No rodents, insects, birds, or animals
Follow-up Inspection Oct 5, 2011 99
  • Floors, walls & ceilings: built, maintained, and
  • Food contact surfaces: clean and sanitized
  • Hands clean & properly washed gloves used p...
  • Plumbing-proper backflow devices
  • Proper signs posted
  • Wiping cloths: properly used and stored
Routine Inspection Nov 20, 2012 94
  • Adequate handwash facilities supplied & acc...
  • Equipment/Utensils - approved installed, clean
  • Food contact surfaces: clean and sanitized
  • No rodents, insects, birds, or animals
  • Plumbing-proper backflow devices
  • Proper signs posted
  • Sewage and wastewater properly disposed
Routine Inspection Mar 5, 2013 93
  • Food contact surfaces unclean and unsanitized
  • Garbage and refuse improperly disposed
  • Hot and cold water not available
  • Improper hot and cold holding temperatures
  • Inadequate floors, walls, ceilings: built, maintained, clean
  • Premises not clean, not in good repair; No personal/chemical storage; inadequate vermin-proofing
Routine Inspection Jul 16, 2013 94

Violation descriptions and comments

May 3, 2010

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 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))
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
Handwashing 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)).
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)

Jun 3, 2010

Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
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)

Jan 12, 2011

Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
All employees preparing, serving or handling food or utensils shall wear clean, washable outer garments or uniforms and shall wear a hairnet, cap, or other suitable covering to confine hair. (113969, 113971)
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 °F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash hands after using the restroom (113953.5) (b) No smoking signs shall be posted in food preparation, food storage, warewashing, and utensil storage areas (113978). (c) Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. (d) Any food facility constructed before January 1, 2004 without public toilet facilities, shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided (113725.1, 114381 (e)).
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
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)
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)

Jan 26, 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))
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)
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)

Feb 2, 2011

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)
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)

Feb 16, 2011

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)

Sep 8, 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))
An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269)
All food waste and rubbish shall be kept in leak proof and rodent proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior premises of each food facility shall be kept clean and free of litter and rubbish. (114244, 114245, 114245.1, 114245.2, 114245.3, 114245.4, 114245.5, 114245.6, 114245.7, 114245.8)
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
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)
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)).

Sep 21, 2011

Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
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 liquid waste must drain to an approved fully functioning sewage disposal system. (114197)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269)
All food waste and rubbish shall be kept in leak proof and rodent proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior premises of each food facility shall be kept clean and free of litter and rubbish. (114244, 114245, 114245.1, 114245.2, 114245.3, 114245.4, 114245.5, 114245.6, 114245.7, 114245.8)
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)

Oct 5, 2011

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

Nov 20, 2012

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 are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
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)

Mar 5, 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)
Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash hands after using the restroom (113953.5) (b) No smoking signs shall be posted in food preparation, food storage, warewashing, and utensil storage areas (113978). (c) Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. (d) Any food facility constructed before January 1, 2004 without public toilet facilities, shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided (113725.1, 114381 (e)).
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
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 liquid waste must drain to an approved fully functioning sewage disposal system. (114197)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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)

APPROXIMATELY 1 WEEK OLD RODENT DROPPINGS NOTED IN ELECTRICAL ROOM. NO FOOD IS STORED IN THIS AREA, HOWEVER SLICER IS STORED THERE, FOOD DEBRIS NOTED ON SLICER A WELL AS CART USED TO TRANSPORT SLICER.
DRAIN PIPES FOR WASTE WATER FOUND INSIDE FLOOR SINKS.
EXCESS ICE BUILD UP NOTED INSIDE FREEZER AT DOORS AND NEAR FANS ON CEILING.
EXCESS MURKY POOLED WATER NOTED NEXT TO FLOOR SINK NEAR PREP TABLES.
EXCESS PINK SUBSTANCE NOTED INSIDE ICE MACHINE. BLACK SUBSTANCE NOTES AT ICE CHUTE ON FOUNTAIN SODA MACHINE.
LACK OF HAND WASH SIGNS AT KITCHEN HAND WASH SINKS AS WELL AS RESTROOM SINKS.
LACK OF PAPER TOWELS AT 2 HAND WASH SINKS IN KITCHEN AREA.

Jul 16, 2013

Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
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 waste and rubbish shall be kept in leak proof and rodent proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior premises of each food facility shall be kept clean and free of litter and rubbish. (114244, 114245, 114245.1, 114245.2, 114245.3, 114245.4, 114245.5, 114245.6, 114245.7, 114245.8)
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)

BACK DOOR NOTED OPEN TO GARBAGE AND PARKING LOT AREA.
EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM. EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM. EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM. EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM. EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM. EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM. EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM. EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM. EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM. EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM. EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM. EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM. EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM. EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM. EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM. EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM. EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM. EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM. EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM. EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM. EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM. EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM. EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM. EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM. EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM. EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM. EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM. EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM. EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM. EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM. EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM. EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM. EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM. EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM. EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM. EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM. EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM. EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM. EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM. EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM. EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM. EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM. EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM. EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM. EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM. EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM. EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM. EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM. EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM. EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM. EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM. EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM. EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM. EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM. EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM. EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM. EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM. EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM. EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM. EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM. EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM. EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM. EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM. EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM. EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM. EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM. EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM. EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM. EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM. EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM. EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM. EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM. EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM. EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM. EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM. EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM. EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM. EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM. EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM. EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM. EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM. EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM. EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM. EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM. EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM. EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM. EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM. EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM. EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM. EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM. EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM. EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM. EXCESS PINK/ORANGE SUBSTANCE NOTED IN ICE MACHINE.
MEASURED QUATERNARY AMMONIA AT SANITIZER BUCKETS AS WELL AS BOTH PEETES AND KITCHEN 3-COMP SINKS AT 150PPM.
EXCESS WATER NOTED IN KITCHEN, NOTED WATER SPLASHING ONTO FLOOR INSTEAD OF ONTO FLOOR SINK.
MEASURED CUT TOMATOES IN DRAWER UNIT ABOVE PREP TABLE AT 67-69F. MEASURED MILK AT SELF SERVE PEETES COFFEE AT 67-69F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
MEASURED HOT WATER AT 3-COMP SINK AT 112F.
REFUSE BIN LIDS NOTED OPEN ONE PROPPED UP WITH A METAL HANGER.

Do you have any questions you'd like to ask about SPECIALTY'S CAFE AND BAKERY? Post them here so others can see them and respond.

×
SPECIALTY'S CAFE AND BAKERY respresentatives - respond and add information

Write your review!

Your Ratings

You can rate this restaurant in different categories from 1 star (worst) to 5 stars (best) or leave category unrated

Food:
Service:
Price:
Ambience:
Cleanliness:

Your Review


Would you recommend SPECIALTY'S CAFE AND BAKERY to others? (optional)
  
Add photo of SPECIALTY'S CAFE AND BAKERY (optional)
Add more info about the restaurant »

About You

Your nickname:

Optional Verification

(additional info to increase the weight and the placement of your review and ratings)

Log in»  |   Register - it's free and very quick!
Real Name:
Email (won't be published):
Date and time of your visit to this restaurant:
Phone number (won't be published):
Leave your signature»

Recently added reviews

Name City Users' Rating
STARBUCKS #6859Commerce, CA
**
OLIVE DELL RANCHColton, CA
*
VALLEY FOOD CENTERKERMAN, CA
LA PLACITA DEL D.F RESTAURANTLos Angeles, CA
*****
WIENERSCHNITZEL #293Orange, CA
****•
STARBUCKS COFFEE #10997Escalon, CA
*****
BURGER KING #14581Sloughhouse, CA
*
SUBWAY #2758San Marcos, CA
*****
BIG BEND RESORTParker Dam, CA
****
PAPA JOHN'S PIZZA #2873Los Angeles, CA
**•

Restaurants in neighborhood

Name

Address

Distance
J L PRODUCE-TAQUERIA 311 Moffett Bl B & C, Mountain View 0.14 miles
CAFE TRUX 323 Fairchild Drive, Mountain View 0.27 miles
GOOGLE QUAD B3 MICRO KITCHEN 468 Ellis Street, Mountain View 0.31 miles
HANGOUT CAFE 468 Ellis Street, Mountain View 0.31 miles
ARAMARK @ SYMANTEC 350 Ellis Street, Mountain View 0.37 miles
BUDA THAI 425 N Whisman Road 100, Mountain View 0.39 miles
CLOCKTOWER COFFEE #2 425 N Whisman Road 800, Mountain View 0.41 miles
GOOGLE QUAD B4- HALF TIME CAFE 389 Whisman Road, Mountain View 0.44 miles
STACKS @ SYMANTEC 500 E Middlefield Road, Mountain View 0.47 miles
PORTAL 369 Whisman Road, Mountain View 0.51 miles

Create your own business profile on city-data.com. It's completely free!
Business Search - 14 Million verified businesses
Search for:  near:   

  1. California small cities
  2. California smaller cities
  3. California
  4. Santa Clara County, CA Restaurants