SUNNY BOWL, 1477 Plymouth Street D, Mountain View, CA 94043 - Restaurant inspection findings and violations
Business Info
Address: 1477 Plymouth Street D, Mountain View, CA 94043
Type: Restaurant 6-25 Employees
Total inspections: 6
Last inspection: Oct 11, 2013
(the higher the better)
96
Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
|---|---|---|---|
|
Routine Inspection | Sep 27, 2011 | 90 |
|
Follow-up Inspection | Sep 28, 2011 | 99 |
|
Routine Inspection | Oct 17, 2012 | 91 |
|
Routine Inspection | Jan 16, 2013 | 89 |
|
Routine Inspection | Apr 15, 2013 | 92 |
|
Routine Inspection | Oct 11, 2013 | 96 |
Violation descriptions and comments
Sep 27, 2011Potentially 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)
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269)
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)
Oct 17, 2012Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash hands after using the restroom (113953.5) (b) No smoking signs shall be posted in food preparation, food storage, warewashing, and utensil storage areas (113978). (c) Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. (d) Any food facility constructed before January 1, 2004 without public toilet facilities, shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided (113725.1, 114381 (e)).
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 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 potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269)
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)
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 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)
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))
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)
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 potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269)
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
COOKED COOLED GREENS IN INSERT OF REFRIGERATOR 43F.
COOKED COOLING BROCCOLI 70F FOOD DEPTH = 7INCHES. COOKED COOLING RICE 109F FOOD DEPTH 24".
GAP AT BOTTOM OF SCREEN DOOR.
INADEQUATE MECHANICAL EXHAUST OVER DEEP FAT FRYER.
MAINTAIN WIPING CLOTH SANITIZERS SOLUTION AT 100PPM.
ONE OUT OF 2 HANDSINK IN EACH RESTROOM HAD WARM WATER LESS THAN 100F.
OPENED CONTAINERS OF DRY GOODS OBSERVED.
PIPS GAINS DIRECTLY INTO FLOORSINKS.
PROVIDE TEST STRIPS FOR SANITIZERS.
QUAT AMMONIA COMPOUNDS DISPENSED AT 300PPM AT 3-COMP SINK.
RESIDUE ON HOOD FILTERS.
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 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)
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 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 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 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)
COOLING BROWN RICE IN WI REFRIGERATOR 90F, 60F FOOD DEPTH 4".
ENVIRONMENTAL HEALTH INSPECTION NOT AVAILABLE.
GARBAGE BAG ON TOP OF CAN.
GREASE RESIDUAL ON HOOD FILTERS.
BOWLS LABELED "NOT FOR MICROWAVE USE", FILLED WITH RICE TO BE MICROWAVED LATER. GREASE RESIDUAL ON HOOD FILTERS.
BOWLS LABELED "NOT FOR MICROWAVE USE", FILLED WITH RICE TO BE MICROWAVED LATER. GREASE RESIDUAL ON HOOD FILTERS.
BOWLS LABELED "NOT FOR MICROWAVE USE", FILLED WITH RICE TO BE MICROWAVED LATER. GREASE RESIDUAL ON HOOD FILTERS.
BOWLS LABELED "NOT FOR MICROWAVE USE", FILLED WITH RICE TO BE MICROWAVED LATER. GREASE RESIDUAL ON HOOD FILTERS.
BOWLS LABELED "NOT FOR MICROWAVE USE", FILLED WITH RICE TO BE MICROWAVED LATER. GREASE RESIDUAL ON HOOD FILTERS.
BOWLS LABELED "NOT FOR MICROWAVE USE", FILLED WITH RICE TO BE MICROWAVED LATER. GREASE RESIDUAL ON HOOD FILTERS.
BOWLS LABELED "NOT FOR MICROWAVE USE", FILLED WITH RICE TO BE MICROWAVED LATER. GREASE RESIDUAL ON HOOD FILTERS.
BOWLS LABELED "NOT FOR MICROWAVE USE", FILLED WITH RICE TO BE MICROWAVED LATER. GREASE RESIDUAL ON HOOD FILTERS.
BOWLS LABELED "NOT FOR MICROWAVE USE", FILLED WITH RICE TO BE MICROWAVED LATER. GREASE RESIDUAL ON HOOD FILTERS.
BOWLS LABELED "NOT FOR MICROWAVE USE", FILLED WITH RICE TO BE MICROWAVED LATER. GREASE RESIDUAL ON HOOD FILTERS.
BOWLS LABELED "NOT FOR MICROWAVE USE", FILLED WITH RICE TO BE MICROWAVED LATER. GREASE RESIDUAL ON HOOD FILTERS.
BOWLS LABELED "NOT FOR MICROWAVE USE", FILLED WITH RICE TO BE MICROWAVED LATER. GREASE RESIDUAL ON HOOD FILTERS.
BOWLS LABELED "NOT FOR MICROWAVE USE", FILLED WITH RICE TO BE MICROWAVED LATER. GREASE RESIDUAL ON HOOD FILTERS.
BOWLS LABELED "NOT FOR MICROWAVE USE", FILLED WITH RICE TO BE MICROWAVED LATER. GREASE RESIDUAL ON HOOD FILTERS.
BOWLS LABELED "NOT FOR MICROWAVE USE", FILLED WITH RICE TO BE MICROWAVED LATER. GREASE RESIDUAL ON HOOD FILTERS.
BOWLS LABELED "NOT FOR MICROWAVE USE", FILLED WITH RICE TO BE MICROWAVED LATER. GREASE RESIDUAL ON HOOD FILTERS.
BOWLS LABELED "NOT FOR MICROWAVE USE", FILLED WITH RICE TO BE MICROWAVED LATER. GREASE RESIDUAL ON HOOD FILTERS.
BOWLS LABELED "NOT FOR MICROWAVE USE", FILLED WITH RICE TO BE MICROWAVED LATER. GREASE RESIDUAL ON HOOD FILTERS.
BOWLS LABELED "NOT FOR MICROWAVE USE", FILLED WITH RICE TO BE MICROWAVED LATER. GREASE RESIDUAL ON HOOD FILTERS.
BOWLS LABELED "NOT FOR MICROWAVE USE", FILLED WITH RICE TO BE MICROWAVED LATER. GREASE RESIDUAL ON HOOD FILTERS.
BOWLS LABELED "NOT FOR MICROWAVE USE", FILLED WITH RICE TO BE MICROWAVED LATER. GREASE RESIDUAL ON HOOD FILTERS.
BOWLS LABELED "NOT FOR MICROWAVE USE", FILLED WITH RICE TO BE MICROWAVED LATER. GREASE RESIDUAL ON HOOD FILTERS.
BOWLS LABELED "NOT FOR MICROWAVE USE", FILLED WITH RICE TO BE MICROWAVED LATER. GREASE RESIDUAL ON HOOD FILTERS.
BOWLS LABELED "NOT FOR MICROWAVE USE", FILLED WITH RICE TO BE MICROWAVED LATER. GREASE RESIDUAL ON HOOD FILTERS.
BOWLS LABELED "NOT FOR MICROWAVE USE", FILLED WITH RICE TO BE MICROWAVED LATER. GREASE RESIDUAL ON HOOD FILTERS.
BOWLS LABELED "NOT FOR MICROWAVE USE", FILLED WITH RICE TO BE MICROWAVED LATER. GREASE RESIDUAL ON HOOD FILTERS.
BOWLS LABELED "NOT FOR MICROWAVE USE", FILLED WITH RICE TO BE MICROWAVED LATER. GREASE RESIDUAL ON HOOD FILTERS.
BOWLS LABELED "NOT FOR MICROWAVE USE", FILLED WITH RICE TO BE MICROWAVED LATER. GREASE RESIDUAL ON HOOD FILTERS.
BOWLS LABELED "NOT FOR MICROWAVE USE", FILLED WITH RICE TO BE MICROWAVED LATER. GREASE RESIDUAL ON HOOD FILTERS.
BOWLS LABELED "NOT FOR MICROWAVE USE", FILLED WITH RICE TO BE MICROWAVED LATER. GREASE RESIDUAL ON HOOD FILTERS.
BOWLS LABELED "NOT FOR MICROWAVE USE", FILLED WITH RICE TO BE MICROWAVED LATER. GREASE RESIDUAL ON HOOD FILTERS.
BOWLS LABELED "NOT FOR MICROWAVE USE", FILLED WITH RICE TO BE MICROWAVED LATER. GREASE RESIDUAL ON HOOD FILTERS.
BOWLS LABELED "NOT FOR MICROWAVE USE", FILLED WITH RICE TO BE MICROWAVED LATER. GREASE RESIDUAL ON HOOD FILTERS.
BOWLS LABELED "NOT FOR MICROWAVE USE", FILLED WITH RICE TO BE MICROWAVED LATER. GREASE RESIDUAL ON HOOD FILTERS.
BOWLS LABELED "NOT FOR MICROWAVE USE", FILLED WITH RICE TO BE MICROWAVED LATER. GREASE RESIDUAL ON HOOD FILTERS.
BOWLS LABELED "NOT FOR MICROWAVE USE", FILLED WITH RICE TO BE MICROWAVED LATER. GREASE RESIDUAL ON HOOD FILTERS.
BOWLS LABELED "NOT FOR MICROWAVE USE", FILLED WITH RICE TO BE MICROWAVED LATER. GREASE RESIDUAL ON HOOD FILTERS.
BOWLS LABELED "NOT FOR MICROWAVE USE", FILLED WITH RICE TO BE MICROWAVED LATER. GREASE RESIDUAL ON HOOD FILTERS.
BOWLS LABELED "NOT FOR MICROWAVE USE", FILLED WITH RICE TO BE MICROWAVED LATER. GREASE RESIDUAL ON HOOD FILTERS.
BOWLS LABELED "NOT FOR MICROWAVE USE", FILLED WITH RICE TO BE MICROWAVED LATER. GREASE RESIDUAL ON HOOD FILTERS.
BOWLS LABELED "NOT FOR MICROWAVE USE", FILLED WITH RICE TO BE MICROWAVED LATER. GREASE RESIDUAL ON HOOD FILTERS.
BOWLS LABELED "NOT FOR MICROWAVE USE", FILLED WITH RICE TO BE MICROWAVED LATER. GREASE RESIDUAL ON HOOD FILTERS.
BOWLS LABELED "NOT FOR MICROWAVE USE", FILLED WITH RICE TO BE MICROWAVED LATER. GREASE RESIDUAL ON HOOD FILTERS.
BOWLS LABELED "NOT FOR MICROWAVE USE", FILLED WITH RICE TO BE MICROWAVED LATER. GREASE RESIDUAL ON HOOD FILTERS.
BOWLS LABELED "NOT FOR MICROWAVE USE", FILLED WITH RICE TO BE MICROWAVED LATER. GREASE RESIDUAL ON HOOD FILTERS.
BOWLS LABELED "NOT FOR MICROWAVE USE", FILLED WITH RICE TO BE MICROWAVED LATER. GREASE RESIDUAL ON HOOD FILTERS.
BOWLS LABELED "NOT FOR MICROWAVE USE", FILLED WITH RICE TO BE MICROWAVED LATER. GREASE RESIDUAL ON HOOD FILTERS.
BOWLS LABELED "NOT FOR MICROWAVE USE", FILLED WITH RICE TO BE MICROWAVED LATER. GREASE RESIDUAL ON HOOD FILTERS.
BOWLS LABELED "NOT FOR MICROWAVE USE", FILLED WITH RICE TO BE MICROWAVED LATER. GREASE RESIDUAL ON HOOD FILTERS.
BOWLS LABELED "NOT FOR MICROWAVE USE", FILLED WITH RICE TO BE MICROWAVED LATER. GREASE RESIDUAL ON HOOD FILTERS.
BOWLS LABELED "NOT FOR MICROWAVE USE", FILLED WITH RICE TO BE MICROWAVED LATER. GREASE RESIDUAL ON HOOD FILTERS.
BOWLS LABELED "NOT FOR MICROWAVE USE", FILLED WITH RICE TO BE MICROWAVED LATER. GREASE RESIDUAL ON HOOD FILTERS.
BOWLS LABELED "NOT FOR MICROWAVE USE", FILLED WITH RICE TO BE MICROWAVED LATER.
HOT WATER DOES NOT TURN OFF COMPLETELY AT 3-COMP SINK.
NO TEST STRIPS AVAILABLE.
OPENED TAGS OF RICE OBSERVED. RICE BAG STORED ON FLOOR.
RESIDUE ON ICE MACHINE HOPPER.
AT 3-COMP SINK, QUAT SANITIZER DISPERSED AT 400PPM. RESIDUE ON ICE MACHINE HOPPER.
AT 3-COMP SINK, QUAT SANITIZER DISPERSED AT 400PPM. RESIDUE ON ICE MACHINE HOPPER.
AT 3-COMP SINK, QUAT SANITIZER DISPERSED AT 400PPM. RESIDUE ON ICE MACHINE HOPPER.
AT 3-COMP SINK, QUAT SANITIZER DISPERSED AT 400PPM. RESIDUE ON ICE MACHINE HOPPER.
AT 3-COMP SINK, QUAT SANITIZER DISPERSED AT 400PPM. RESIDUE ON ICE MACHINE HOPPER.
AT 3-COMP SINK, QUAT SANITIZER DISPERSED AT 400PPM. RESIDUE ON ICE MACHINE HOPPER.
AT 3-COMP SINK, QUAT SANITIZER DISPERSED AT 400PPM. RESIDUE ON ICE MACHINE HOPPER.
AT 3-COMP SINK, QUAT SANITIZER DISPERSED AT 400PPM. RESIDUE ON ICE MACHINE HOPPER.
AT 3-COMP SINK, QUAT SANITIZER DISPERSED AT 400PPM. RESIDUE ON ICE MACHINE HOPPER.
AT 3-COMP SINK, QUAT SANITIZER DISPERSED AT 400PPM. RESIDUE ON ICE MACHINE HOPPER.
AT 3-COMP SINK, QUAT SANITIZER DISPERSED AT 400PPM. RESIDUE ON ICE MACHINE HOPPER.
AT 3-COMP SINK, QUAT SANITIZER DISPERSED AT 400PPM. RESIDUE ON ICE MACHINE HOPPER.
AT 3-COMP SINK, QUAT SANITIZER DISPERSED AT 400PPM. RESIDUE ON ICE MACHINE HOPPER.
AT 3-COMP SINK, QUAT SANITIZER DISPERSED AT 400PPM. RESIDUE ON ICE MACHINE HOPPER.
AT 3-COMP SINK, QUAT SANITIZER DISPERSED AT 400PPM. RESIDUE ON ICE MACHINE HOPPER.
AT 3-COMP SINK, QUAT SANITIZER DISPERSED AT 400PPM. RESIDUE ON ICE MACHINE HOPPER.
AT 3-COMP SINK, QUAT SANITIZER DISPERSED AT 400PPM. RESIDUE ON ICE MACHINE HOPPER.
AT 3-COMP SINK, QUAT SANITIZER DISPERSED AT 400PPM. RESIDUE ON ICE MACHINE HOPPER.
AT 3-COMP SINK, QUAT SANITIZER DISPERSED AT 400PPM. RESIDUE ON ICE MACHINE HOPPER.
AT 3-COMP SINK, QUAT SANITIZER DISPERSED AT 400PPM. RESIDUE ON ICE MACHINE HOPPER.
AT 3-COMP SINK, QUAT SANITIZER DISPERSED AT 400PPM. RESIDUE ON ICE MACHINE HOPPER.
AT 3-COMP SINK, QUAT SANITIZER DISPERSED AT 400PPM. RESIDUE ON ICE MACHINE HOPPER.
AT 3-COMP SINK, QUAT SANITIZER DISPERSED AT 400PPM. RESIDUE ON ICE MACHINE HOPPER.
AT 3-COMP SINK, QUAT SANITIZER DISPERSED AT 400PPM. RESIDUE ON ICE MACHINE HOPPER.
AT 3-COMP SINK, QUAT SANITIZER DISPERSED AT 400PPM. RESIDUE ON ICE MACHINE HOPPER.
AT 3-COMP SINK, QUAT SANITIZER DISPERSED AT 400PPM. RESIDUE ON ICE MACHINE HOPPER.
AT 3-COMP SINK, QUAT SANITIZER DISPERSED AT 400PPM. RESIDUE ON ICE MACHINE HOPPER.
AT 3-COMP SINK, QUAT SANITIZER DISPERSED AT 400PPM. RESIDUE ON ICE MACHINE HOPPER.
AT 3-COMP SINK, QUAT SANITIZER DISPERSED AT 400PPM. RESIDUE ON ICE MACHINE HOPPER.
AT 3-COMP SINK, QUAT SANITIZER DISPERSED AT 400PPM. RESIDUE ON ICE MACHINE HOPPER.
AT 3-COMP SINK, QUAT SANITIZER DISPERSED AT 400PPM. RESIDUE ON ICE MACHINE HOPPER.
AT 3-COMP SINK, QUAT SANITIZER DISPERSED AT 400PPM. RESIDUE ON ICE MACHINE HOPPER.
AT 3-COMP SINK, QUAT SANITIZER DISPERSED AT 400PPM. RESIDUE ON ICE MACHINE HOPPER.
AT 3-COMP SINK, QUAT SANITIZER DISPERSED AT 400PPM. RESIDUE ON ICE MACHINE HOPPER.
AT 3-COMP SINK, QUAT SANITIZER DISPERSED AT 400PPM. RESIDUE ON ICE MACHINE HOPPER.
AT 3-COMP SINK, QUAT SANITIZER DISPERSED AT 400PPM. RESIDUE ON ICE MACHINE HOPPER.
AT 3-COMP SINK, QUAT SANITIZER DISPERSED AT 400PPM. RESIDUE ON ICE MACHINE HOPPER.
AT 3-COMP SINK, QUAT SANITIZER DISPERSED AT 400PPM. RESIDUE ON ICE MACHINE HOPPER.
AT 3-COMP SINK, QUAT SANITIZER DISPERSED AT 400PPM. RESIDUE ON ICE MACHINE HOPPER.
AT 3-COMP SINK, QUAT SANITIZER DISPERSED AT 400PPM. RESIDUE ON ICE MACHINE HOPPER.
AT 3-COMP SINK, QUAT SANITIZER DISPERSED AT 400PPM. RESIDUE ON ICE MACHINE HOPPER.
AT 3-COMP SINK, QUAT SANITIZER DISPERSED AT 400PPM. RESIDUE ON ICE MACHINE HOPPER.
AT 3-COMP SINK, QUAT SANITIZER DISPERSED AT 400PPM. RESIDUE ON ICE MACHINE HOPPER.
AT 3-COMP SINK, QUAT SANITIZER DISPERSED AT 400PPM. RESIDUE ON ICE MACHINE HOPPER.
AT 3-COMP SINK, QUAT SANITIZER DISPERSED AT 400PPM. RESIDUE ON ICE MACHINE HOPPER.
AT 3-COMP SINK, QUAT SANITIZER DISPERSED AT 400PPM. RESIDUE ON ICE MACHINE HOPPER.
AT 3-COMP SINK, QUAT SANITIZER DISPERSED AT 400PPM. RESIDUE ON ICE MACHINE HOPPER.
AT 3-COMP SINK, QUAT SANITIZER DISPERSED AT 400PPM. RESIDUE ON ICE MACHINE HOPPER.
AT 3-COMP SINK, QUAT SANITIZER DISPERSED AT 400PPM. RESIDUE ON ICE MACHINE HOPPER.
AT 3-COMP SINK, QUAT SANITIZER DISPERSED AT 400PPM. RESIDUE ON ICE MACHINE HOPPER.
AT 3-COMP SINK, QUAT SANITIZER DISPERSED AT 400PPM. RESIDUE ON ICE MACHINE HOPPER.
AT 3-COMP SINK, QUAT SANITIZER DISPERSED AT 400PPM. RESIDUE ON ICE MACHINE HOPPER.
AT 3-COMP SINK, QUAT SANITIZER DISPERSED AT 400PPM.
All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
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)
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Address |
Distance |
|---|---|---|
| Ole' | 1477 Plymouth Street C, Mountain View | 0.00 miles |
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