Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Routine Inspection | Jul 19, 2010 | 92 |
|
Routine Inspection | Dec 1, 2010 | 95 |
|
Routine Inspection | Jul 7, 2011 | 94 |
|
Routine Inspection | Jan 11, 2012 | 95 |
No violation noted during this evaluation. | Critical Hazard Factors | Jan 27, 2012 | 100 |
|
Routine Inspection | Nov 27, 2012 | 95 |
|
Routine Inspection | Apr 18, 2013 | 95 |
|
Routine Inspection | Aug 26, 2013 | 95 |
No violation noted during this evaluation. | Enforcement Action | Aug 26, 2013 | 100 |
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
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)
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)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
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)
All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. (114254, 114254.1, 114254.2)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
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
All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. (114254, 114254.1, 114254.2)
All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
All 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 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.
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)
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)
All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
All 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 poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. (114254, 114254.1, 114254.2)
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)
BOTTLE (SPRAYER) FILLED WITH BLUE LIQUID FOUND NEXT TO FOOD PREP AND STORAGE AREA IN KITCHEN.
FOOD SAFETY CERTIFICATION NOT PRESENT ON SITE.
LACK OF TEST STRIPS ACCURATELY MONITOR THE CONCENTRATION OF CHLORINE SANITIZER AT MECHANICAL DISH WASH MACHINE.
OPEN CAN OF COKE NOTED ON PREP TABLE IN KITCHEN, EMPLOYEE INDICATED IT WAS HIS.
GAP NOTED AT BACK KITCHEN DOOR, LACK OF WEATHER STRIPPING AT BOTTOM OF DOOR. OPEN CAN OF COKE NOTED ON PREP TABLE IN KITCHEN, EMPLOYEE INDICATED IT WAS HIS.
GAP NOTED AT BACK KITCHEN DOOR, LACK OF WEATHER STRIPPING AT BOTTOM OF DOOR. OPEN CAN OF COKE NOTED ON PREP TABLE IN KITCHEN, EMPLOYEE INDICATED IT WAS HIS.
GAP NOTED AT BACK KITCHEN DOOR, LACK OF WEATHER STRIPPING AT BOTTOM OF DOOR. OPEN CAN OF COKE NOTED ON PREP TABLE IN KITCHEN, EMPLOYEE INDICATED IT WAS HIS.
GAP NOTED AT BACK KITCHEN DOOR, LACK OF WEATHER STRIPPING AT BOTTOM OF DOOR. OPEN CAN OF COKE NOTED ON PREP TABLE IN KITCHEN, EMPLOYEE INDICATED IT WAS HIS.
GAP NOTED AT BACK KITCHEN DOOR, LACK OF WEATHER STRIPPING AT BOTTOM OF DOOR. OPEN CAN OF COKE NOTED ON PREP TABLE IN KITCHEN, EMPLOYEE INDICATED IT WAS HIS.
GAP NOTED AT BACK KITCHEN DOOR, LACK OF WEATHER STRIPPING AT BOTTOM OF DOOR. OPEN CAN OF COKE NOTED ON PREP TABLE IN KITCHEN, EMPLOYEE INDICATED IT WAS HIS.
GAP NOTED AT BACK KITCHEN DOOR, LACK OF WEATHER STRIPPING AT BOTTOM OF DOOR. OPEN CAN OF COKE NOTED ON PREP TABLE IN KITCHEN, EMPLOYEE INDICATED IT WAS HIS.
GAP NOTED AT BACK KITCHEN DOOR, LACK OF WEATHER STRIPPING AT BOTTOM OF DOOR. OPEN CAN OF COKE NOTED ON PREP TABLE IN KITCHEN, EMPLOYEE INDICATED IT WAS HIS.
GAP NOTED AT BACK KITCHEN DOOR, LACK OF WEATHER STRIPPING AT BOTTOM OF DOOR. OPEN CAN OF COKE NOTED ON PREP TABLE IN KITCHEN, EMPLOYEE INDICATED IT WAS HIS.
GAP NOTED AT BACK KITCHEN DOOR, LACK OF WEATHER STRIPPING AT BOTTOM OF DOOR. OPEN CAN OF COKE NOTED ON PREP TABLE IN KITCHEN, EMPLOYEE INDICATED IT WAS HIS.
GAP NOTED AT BACK KITCHEN DOOR, LACK OF WEATHER STRIPPING AT BOTTOM OF DOOR. OPEN CAN OF COKE NOTED ON PREP TABLE IN KITCHEN, EMPLOYEE INDICATED IT WAS HIS.
GAP NOTED AT BACK KITCHEN DOOR, LACK OF WEATHER STRIPPING AT BOTTOM OF DOOR. OPEN CAN OF COKE NOTED ON PREP TABLE IN KITCHEN, EMPLOYEE INDICATED IT WAS HIS.
GAP NOTED AT BACK KITCHEN DOOR, LACK OF WEATHER STRIPPING AT BOTTOM OF DOOR. OPEN CAN OF COKE NOTED ON PREP TABLE IN KITCHEN, EMPLOYEE INDICATED IT WAS HIS.
GAP NOTED AT BACK KITCHEN DOOR, LACK OF WEATHER STRIPPING AT BOTTOM OF DOOR. OPEN CAN OF COKE NOTED ON PREP TABLE IN KITCHEN, EMPLOYEE INDICATED IT WAS HIS.
GAP NOTED AT BACK KITCHEN DOOR, LACK OF WEATHER STRIPPING AT BOTTOM OF DOOR. OPEN CAN OF COKE NOTED ON PREP TABLE IN KITCHEN, EMPLOYEE INDICATED IT WAS HIS.
GAP NOTED AT BACK KITCHEN DOOR, LACK OF WEATHER STRIPPING AT BOTTOM OF DOOR. OPEN CAN OF COKE NOTED ON PREP TABLE IN KITCHEN, EMPLOYEE INDICATED IT WAS HIS.
GAP NOTED AT BACK KITCHEN DOOR, LACK OF WEATHER STRIPPING AT BOTTOM OF DOOR. OPEN CAN OF COKE NOTED ON PREP TABLE IN KITCHEN, EMPLOYEE INDICATED IT WAS HIS.
GAP NOTED AT BACK KITCHEN DOOR, LACK OF WEATHER STRIPPING AT BOTTOM OF DOOR. OPEN CAN OF COKE NOTED ON PREP TABLE IN KITCHEN, EMPLOYEE INDICATED IT WAS HIS.
GAP NOTED AT BACK KITCHEN DOOR, LACK OF WEATHER STRIPPING AT BOTTOM OF DOOR. OPEN CAN OF COKE NOTED ON PREP TABLE IN KITCHEN, EMPLOYEE INDICATED IT WAS HIS.
GAP NOTED AT BACK KITCHEN DOOR, LACK OF WEATHER STRIPPING AT BOTTOM OF DOOR. OPEN CAN OF COKE NOTED ON PREP TABLE IN KITCHEN, EMPLOYEE INDICATED IT WAS HIS.
GAP NOTED AT BACK KITCHEN DOOR, LACK OF WEATHER STRIPPING AT BOTTOM OF DOOR. OPEN CAN OF COKE NOTED ON PREP TABLE IN KITCHEN, EMPLOYEE INDICATED IT WAS HIS.
GAP NOTED AT BACK KITCHEN DOOR, LACK OF WEATHER STRIPPING AT BOTTOM OF DOOR. OPEN CAN OF COKE NOTED ON PREP TABLE IN KITCHEN, EMPLOYEE INDICATED IT WAS HIS.
GAP NOTED AT BACK KITCHEN DOOR, LACK OF WEATHER STRIPPING AT BOTTOM OF DOOR.
TWO COMPARTMENT SINK APPEARS TO BE IN DISREPAIR AND WASTEWATER WILL LEAK ONTO FLOOR (CRACK AT WASHBOARD ON LEFT).
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))
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)
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)
BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE. BACK KITCHEN DOOR NOTED OPEN.
OPEN CAN OF PAPER NOTED ON SHELF ABOVE PREP LINE.
CARDBOARD PIECES USED TO SEPARATE BELL PEPPERS, ONIONS AND MUSHROOMS IN PLASTIC CONTAINER.
EXCESS BLACK DEBRIS AND GREASE NOTED INSIDE HOOD VENTILATION ON FILTERS.
EXCESS BLACK DEBRIS NOTED IN ICE MACHINE.
LACK OF PAPER TOWELS AT FRONT HAND WASH SINK.
Name | City | Users' Rating |
---|---|---|
STARBUCKS #6859 | Commerce, CA | |
OLIVE DELL RANCH | Colton, CA | |
VALLEY FOOD CENTER | KERMAN, CA | |
LA PLACITA DEL D.F RESTAURANT | Los Angeles, CA | |
WIENERSCHNITZEL #293 | Orange, CA | |
STARBUCKS COFFEE #10997 | Escalon, CA | |
BURGER KING #14581 | Sloughhouse, CA | |
SUBWAY #2758 | San Marcos, CA | |
BIG BEND RESORT | Parker Dam, CA | |
PAPA JOHN'S PIZZA #2873 | Los Angeles, CA |
Name |
Address |
Distance |
---|---|---|
PARK BALLUCHI | 288 Castro Street, Mountain View | 0.03 miles |
CREPEVINE | 300 Castro Street, Mountain View | 0.03 miles |
NEW MONGOLIAN BBQ | 304 Castro Street, Mountain View | 0.04 miles |
YOOGL | 260 Castro Street, Mountain View | 0.05 miles |
CAFFE ROMANZA | 301 Castro Street, Mountain View | 0.05 miles |
PHO GARDEN MV | 246 Castro Street, Mountain View | 0.05 miles |
QUEEN HOUSE | 273 Castro Street, Mountain View | 0.05 miles |
AVA'S DOWNTOWN MARKET & DELI | 340 Castro Street, Mountain View | 0.06 miles |
NAMI NAMI | 240 Castro Street, Mountain View | 0.06 miles |
CHEF LIU | 236 Castro Street, Mountain View | 0.06 miles |
Restaurant representatives - add corrected or new information about TAQUERIA LOS CHARROS, 854 W Dana Street, Mountain View, CA 94041 »