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

Business Info

Restaurant: THE MENU RESTAURANT
Address: 2700 W El Camino Real, Mountain View, CA 94040
Type: Restaurant 6-25 Employees
Total inspections: 16
Last inspection: Jul 31, 2013

Score
(the higher the better)
98

Add photo of this business × Description:

Restaurant representatives - add corrected or new information about THE MENU RESTAURANT, 2700 W El Camino Real, Mountain View, CA 94040 »

First Name:

Last Name:

Your position at this restaurant:

E-mail (will not be displayed publicly)   

Phone: (will not be displayed publicly)

Corrected or new information:  (50-4000 characters, will be displayed publicly)

Type the code shown:

Your IP address 3.135.193.186 will be logged.

Violation descriptions and comments

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)
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
All food 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)
Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)
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)
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)
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)
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))
An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)

All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
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)
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)
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)
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)

An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
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)
All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
All food 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)
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)
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)
No sleeping accommodations shall be in any room where food is prepared, stored or sold. (114285, 114286)
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 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.
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 soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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)
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
Food 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 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)

Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
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)
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))
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)
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 �°F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)

All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
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 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))
All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
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)
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))

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))
Unpackaged food shall be displayed and dispensed in a manner that protects the food from contamination. (114063, 114065)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
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)).
Fats, oils or grease released from improperly maintained grease traps or collection devices resulting in discharge.
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 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))
All liquid waste must drain to an approved fully functioning sewage disposal system. (114197)

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

EMPTY OPEN SIZE 10 CANS IN COOLERS INTO CLEAN PLASTIC/STAINLESS FOOD CONTAINERS.
IN BULK SPICY FOODS STOREROOMS EMPTY OPEN BAGS INTO COVERED FOOD BINS.
KEEP OUTSIDE DEBRIS BIN LIDS CLOSED, REMOVE OLD OVEN AND CLEAN GREASE BIN ENCLOSURE/CLOSE BIN LID.
REPAIR TILE FLOOR IN KITCHEN BY STOCK POT BURNERS.
REPLACE MISSING HANDSINK ALONG WALL OPPOSITE GRILL.
RESTORE HOT WATER AND HANDSINK BUFFET AREA (DISCONNECT CUSTOMER GLASS FILLER)
STORE SCOOP OUTSIDE OF RICE BIN IN CLEANABLE CONTAINER (PLASTIC OR STAINLESS)

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 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))
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)
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 utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
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)

CLEAN MOLD/FOOD SPLASH OFF SHELVES/WALLS OF WALK IN COOLER.
UNAPPROVED NON-NSF MIXER.
UNAPPROVED POWER COOKER. CLEAN MOLD/FOOD SPLASH OFF SHELVES/WALLS OF WALK IN COOLER.
UNAPPROVED NON-NSF MIXER.
UNAPPROVED POWER COOKER. CLEAN MOLD/FOOD SPLASH OFF SHELVES/WALLS OF WALK IN COOLER.
UNAPPROVED NON-NSF MIXER.
UNAPPROVED POWER COOKER. CLEAN MOLD/FOOD SPLASH OFF SHELVES/WALLS OF WALK IN COOLER.
UNAPPROVED NON-NSF MIXER.
UNAPPROVED POWER COOKER. CLEAN MOLD/FOOD SPLASH OFF SHELVES/WALLS OF WALK IN COOLER.
UNAPPROVED NON-NSF MIXER.
UNAPPROVED POWER COOKER. CLEAN MOLD/FOOD SPLASH OFF SHELVES/WALLS OF WALK IN COOLER.
UNAPPROVED NON-NSF MIXER.
UNAPPROVED POWER COOKER. CLEAN MOLD/FOOD SPLASH OFF SHELVES/WALLS OF WALK IN COOLER.
UNAPPROVED NON-NSF MIXER.
UNAPPROVED POWER COOKER. CLEAN MOLD/FOOD SPLASH OFF SHELVES/WALLS OF WALK IN COOLER.
UNAPPROVED NON-NSF MIXER.
UNAPPROVED POWER COOKER. CLEAN MOLD/FOOD SPLASH OFF SHELVES/WALLS OF WALK IN COOLER.
UNAPPROVED NON-NSF MIXER.
UNAPPROVED POWER COOKER. CLEAN MOLD/FOOD SPLASH OFF SHELVES/WALLS OF WALK IN COOLER.
UNAPPROVED NON-NSF MIXER.
UNAPPROVED POWER COOKER. CLEAN MOLD/FOOD SPLASH OFF SHELVES/WALLS OF WALK IN COOLER.
UNAPPROVED NON-NSF MIXER.
UNAPPROVED POWER COOKER. CLEAN MOLD/FOOD SPLASH OFF SHELVES/WALLS OF WALK IN COOLER.
UNAPPROVED NON-NSF MIXER.
UNAPPROVED POWER COOKER. CLEAN MOLD/FOOD SPLASH OFF SHELVES/WALLS OF WALK IN COOLER.
UNAPPROVED NON-NSF MIXER.
UNAPPROVED POWER COOKER. CLEAN MOLD/FOOD SPLASH OFF SHELVES/WALLS OF WALK IN COOLER.
UNAPPROVED NON-NSF MIXER.
UNAPPROVED POWER COOKER. CLEAN MOLD/FOOD SPLASH OFF SHELVES/WALLS OF WALK IN COOLER.
UNAPPROVED NON-NSF MIXER.
UNAPPROVED POWER COOKER. CLEAN MOLD/FOOD SPLASH OFF SHELVES/WALLS OF WALK IN COOLER.
UNAPPROVED NON-NSF MIXER.
UNAPPROVED POWER COOKER. CLEAN MOLD/FOOD SPLASH OFF SHELVES/WALLS OF WALK IN COOLER.
UNAPPROVED NON-NSF MIXER.
UNAPPROVED POWER COOKER. CLEAN MOLD/FOOD SPLASH OFF SHELVES/WALLS OF WALK IN COOLER.
UNAPPROVED NON-NSF MIXER.
UNAPPROVED POWER COOKER. CLEAN MOLD/FOOD SPLASH OFF SHELVES/WALLS OF WALK IN COOLER.
UNAPPROVED NON-NSF MIXER.
UNAPPROVED POWER COOKER. CLEAN MOLD/FOOD SPLASH OFF SHELVES/WALLS OF WALK IN COOLER.
UNAPPROVED NON-NSF MIXER.
UNAPPROVED POWER COOKER. CLEAN MOLD/FOOD SPLASH OFF SHELVES/WALLS OF WALK IN COOLER.
UNAPPROVED NON-NSF MIXER.
UNAPPROVED POWER COOKER. CLEAN MOLD/FOOD SPLASH OFF SHELVES/WALLS OF WALK IN COOLER.
UNAPPROVED NON-NSF MIXER.
UNAPPROVED POWER COOKER. CLEAN MOLD/FOOD SPLASH OFF SHELVES/WALLS OF WALK IN COOLER.
UNAPPROVED NON-NSF MIXER.
UNAPPROVED POWER COOKER. CLEAN MOLD/FOOD SPLASH OFF SHELVES/WALLS OF WALK IN COOLER.
UNAPPROVED NON-NSF MIXER.
UNAPPROVED POWER COOKER. CLEAN MOLD/FOOD SPLASH OFF SHELVES/WALLS OF WALK IN COOLER.
UNAPPROVED NON-NSF MIXER.
UNAPPROVED POWER COOKER. CLEAN MOLD/FOOD SPLASH OFF SHELVES/WALLS OF WALK IN COOLER.
UNAPPROVED NON-NSF MIXER.
UNAPPROVED POWER COOKER. CLEAN MOLD/FOOD SPLASH OFF SHELVES/WALLS OF WALK IN COOLER.
UNAPPROVED NON-NSF MIXER.
UNAPPROVED POWER COOKER. CLEAN MOLD/FOOD SPLASH OFF SHELVES/WALLS OF WALK IN COOLER.
UNAPPROVED NON-NSF MIXER.
UNAPPROVED POWER COOKER. CLEAN MOLD/FOOD SPLASH OFF SHELVES/WALLS OF WALK IN COOLER.
UNAPPROVED NON-NSF MIXER.
UNAPPROVED POWER COOKER. CLEAN MOLD/FOOD SPLASH OFF SHELVES/WALLS OF WALK IN COOLER.
UNAPPROVED NON-NSF MIXER.
UNAPPROVED POWER COOKER. CLEAN MOLD/FOOD SPLASH OFF SHELVES/WALLS OF WALK IN COOLER.
UNAPPROVED NON-NSF MIXER.
UNAPPROVED POWER COOKER. CLEAN MOLD/FOOD SPLASH OFF SHELVES/WALLS OF WALK IN COOLER.
UNAPPROVED NON-NSF MIXER.
UNAPPROVED POWER COOKER. CLEAN MOLD/FOOD SPLASH OFF SHELVES/WALLS OF WALK IN COOLER.
UNAPPROVED NON-NSF MIXER.
UNAPPROVED POWER COOKER. CLEAN MOLD/FOOD SPLASH OFF SHELVES/WALLS OF WALK IN COOLER.
UNAPPROVED NON-NSF MIXER.
UNAPPROVED POWER COOKER. CLEAN MOLD/FOOD SPLASH OFF SHELVES/WALLS OF WALK IN COOLER.
UNAPPROVED NON-NSF MIXER.
UNAPPROVED POWER COOKER. CLEAN MOLD/FOOD SPLASH OFF SHELVES/WALLS OF WALK IN COOLER.
UNAPPROVED NON-NSF MIXER.
UNAPPROVED POWER COOKER. CLEAN MOLD/FOOD SPLASH OFF SHELVES/WALLS OF WALK IN COOLER.
UNAPPROVED NON-NSF MIXER.
UNAPPROVED POWER COOKER. CLEAN MOLD/FOOD SPLASH OFF SHELVES/WALLS OF WALK IN COOLER.
UNAPPROVED NON-NSF MIXER.
UNAPPROVED POWER COOKER. CLEAN MOLD/FOOD SPLASH OFF SHELVES/WALLS OF WALK IN COOLER.
UNAPPROVED NON-NSF MIXER.
UNAPPROVED POWER COOKER. CLEAN MOLD/FOOD SPLASH OFF SHELVES/WALLS OF WALK IN COOLER.
UNAPPROVED NON-NSF MIXER.
UNAPPROVED POWER COOKER. CLEAN MOLD/FOOD SPLASH OFF SHELVES/WALLS OF WALK IN COOLER.
UNAPPROVED NON-NSF MIXER.
UNAPPROVED POWER COOKER. CLEAN MOLD/FOOD SPLASH OFF SHELVES/WALLS OF WALK IN COOLER.
UNAPPROVED NON-NSF MIXER.
UNAPPROVED POWER COOKER.
DISHWASHER NOT SUPPLYING SANITIZER.
DISORGANIZED OUTSIDE DEBRIS BIN AREA.
KEEP DOOR OUT TO DEBRIS BIN AREA CLOSED.
MISSING FOOD INSPECTION REPORT SIGN.
OPENED BULK INGREDIENT BAGS IN MIXER ROOM SHOULD BE IN COVERED FOOD BINS.
PROPERLY SECURE FLORESCENT LIGHT IN STOREROOM NOTED HANGING BY WIRES.
RESTORE HOT WATER TO TWIN FOOD PREP SINKS.
ADJUST RESTROOM HAND SINKS. RESTORE HOT WATER TO TWIN FOOD PREP SINKS.
ADJUST RESTROOM HAND SINKS. RESTORE HOT WATER TO TWIN FOOD PREP SINKS.
ADJUST RESTROOM HAND SINKS. RESTORE HOT WATER TO TWIN FOOD PREP SINKS.
ADJUST RESTROOM HAND SINKS. RESTORE HOT WATER TO TWIN FOOD PREP SINKS.
ADJUST RESTROOM HAND SINKS. RESTORE HOT WATER TO TWIN FOOD PREP SINKS.
ADJUST RESTROOM HAND SINKS. RESTORE HOT WATER TO TWIN FOOD PREP SINKS.
ADJUST RESTROOM HAND SINKS. RESTORE HOT WATER TO TWIN FOOD PREP SINKS.
ADJUST RESTROOM HAND SINKS. RESTORE HOT WATER TO TWIN FOOD PREP SINKS.
ADJUST RESTROOM HAND SINKS. RESTORE HOT WATER TO TWIN FOOD PREP SINKS.
ADJUST RESTROOM HAND SINKS. RESTORE HOT WATER TO TWIN FOOD PREP SINKS.
ADJUST RESTROOM HAND SINKS. RESTORE HOT WATER TO TWIN FOOD PREP SINKS.
ADJUST RESTROOM HAND SINKS. RESTORE HOT WATER TO TWIN FOOD PREP SINKS.
ADJUST RESTROOM HAND SINKS. RESTORE HOT WATER TO TWIN FOOD PREP SINKS.
ADJUST RESTROOM HAND SINKS. RESTORE HOT WATER TO TWIN FOOD PREP SINKS.
ADJUST RESTROOM HAND SINKS. RESTORE HOT WATER TO TWIN FOOD PREP SINKS.
ADJUST RESTROOM HAND SINKS. RESTORE HOT WATER TO TWIN FOOD PREP SINKS.
ADJUST RESTROOM HAND SINKS. RESTORE HOT WATER TO TWIN FOOD PREP SINKS.
ADJUST RESTROOM HAND SINKS. RESTORE HOT WATER TO TWIN FOOD PREP SINKS.
ADJUST RESTROOM HAND SINKS. RESTORE HOT WATER TO TWIN FOOD PREP SINKS.
ADJUST RESTROOM HAND SINKS. RESTORE HOT WATER TO TWIN FOOD PREP SINKS.
ADJUST RESTROOM HAND SINKS. RESTORE HOT WATER TO TWIN FOOD PREP SINKS.
ADJUST RESTROOM HAND SINKS. RESTORE HOT WATER TO TWIN FOOD PREP SINKS.
ADJUST RESTROOM HAND SINKS. RESTORE HOT WATER TO TWIN FOOD PREP SINKS.
ADJUST RESTROOM HAND SINKS. RESTORE HOT WATER TO TWIN FOOD PREP SINKS.
ADJUST RESTROOM HAND SINKS. RESTORE HOT WATER TO TWIN FOOD PREP SINKS.
ADJUST RESTROOM HAND SINKS. RESTORE HOT WATER TO TWIN FOOD PREP SINKS.
ADJUST RESTROOM HAND SINKS. RESTORE HOT WATER TO TWIN FOOD PREP SINKS.
ADJUST RESTROOM HAND SINKS. RESTORE HOT WATER TO TWIN FOOD PREP SINKS.
ADJUST RESTROOM HAND SINKS. RESTORE HOT WATER TO TWIN FOOD PREP SINKS.
ADJUST RESTROOM HAND SINKS. RESTORE HOT WATER TO TWIN FOOD PREP SINKS.
ADJUST RESTROOM HAND SINKS. RESTORE HOT WATER TO TWIN FOOD PREP SINKS.
ADJUST RESTROOM HAND SINKS. RESTORE HOT WATER TO TWIN FOOD PREP SINKS.
ADJUST RESTROOM HAND SINKS. RESTORE HOT WATER TO TWIN FOOD PREP SINKS.
ADJUST RESTROOM HAND SINKS. RESTORE HOT WATER TO TWIN FOOD PREP SINKS.
ADJUST RESTROOM HAND SINKS. RESTORE HOT WATER TO TWIN FOOD PREP SINKS.
ADJUST RESTROOM HAND SINKS. RESTORE HOT WATER TO TWIN FOOD PREP SINKS.
ADJUST RESTROOM HAND SINKS. RESTORE HOT WATER TO TWIN FOOD PREP SINKS.
ADJUST RESTROOM HAND SINKS. RESTORE HOT WATER TO TWIN FOOD PREP SINKS.
ADJUST RESTROOM HAND SINKS. RESTORE HOT WATER TO TWIN FOOD PREP SINKS.
ADJUST RESTROOM HAND SINKS. RESTORE HOT WATER TO TWIN FOOD PREP SINKS.
ADJUST RESTROOM HAND SINKS. RESTORE HOT WATER TO TWIN FOOD PREP SINKS.
ADJUST RESTROOM HAND SINKS.
STORAGE ROOM CONVERTED TO MIXER ROOM WITHOUT PRIOR APPROVAL.
DISCONTINUE USING MILK CRATES AS PLATFORMS IN MAIN STOREROOM.
DISORGANIZED UPSTAIRS STOREROOMS. STORAGE ROOM CONVERTED TO MIXER ROOM WITHOUT PRIOR APPROVAL.
DISCONTINUE USING MILK CRATES AS PLATFORMS IN MAIN STOREROOM.
DISORGANIZED UPSTAIRS STOREROOMS. STORAGE ROOM CONVERTED TO MIXER ROOM WITHOUT PRIOR APPROVAL.
DISCONTINUE USING MILK CRATES AS PLATFORMS IN MAIN STOREROOM.
DISORGANIZED UPSTAIRS STOREROOMS. STORAGE ROOM CONVERTED TO MIXER ROOM WITHOUT PRIOR APPROVAL.
DISCONTINUE USING MILK CRATES AS PLATFORMS IN MAIN STOREROOM.
DISORGANIZED UPSTAIRS STOREROOMS. STORAGE ROOM CONVERTED TO MIXER ROOM WITHOUT PRIOR APPROVAL.
DISCONTINUE USING MILK CRATES AS PLATFORMS IN MAIN STOREROOM.
DISORGANIZED UPSTAIRS STOREROOMS. STORAGE ROOM CONVERTED TO MIXER ROOM WITHOUT PRIOR APPROVAL.
DISCONTINUE USING MILK CRATES AS PLATFORMS IN MAIN STOREROOM.
DISORGANIZED UPSTAIRS STOREROOMS. STORAGE ROOM CONVERTED TO MIXER ROOM WITHOUT PRIOR APPROVAL.
DISCONTINUE USING MILK CRATES AS PLATFORMS IN MAIN STOREROOM.
DISORGANIZED UPSTAIRS STOREROOMS. STORAGE ROOM CONVERTED TO MIXER ROOM WITHOUT PRIOR APPROVAL.
DISCONTINUE USING MILK CRATES AS PLATFORMS IN MAIN STOREROOM.
DISORGANIZED UPSTAIRS STOREROOMS. STORAGE ROOM CONVERTED TO MIXER ROOM WITHOUT PRIOR APPROVAL.
DISCONTINUE USING MILK CRATES AS PLATFORMS IN MAIN STOREROOM.
DISORGANIZED UPSTAIRS STOREROOMS. STORAGE ROOM CONVERTED TO MIXER ROOM WITHOUT PRIOR APPROVAL.
DISCONTINUE USING MILK CRATES AS PLATFORMS IN MAIN STOREROOM.
DISORGANIZED UPSTAIRS STOREROOMS. STORAGE ROOM CONVERTED TO MIXER ROOM WITHOUT PRIOR APPROVAL.
DISCONTINUE USING MILK CRATES AS PLATFORMS IN MAIN STOREROOM.
DISORGANIZED UPSTAIRS STOREROOMS. STORAGE ROOM CONVERTED TO MIXER ROOM WITHOUT PRIOR APPROVAL.
DISCONTINUE USING MILK CRATES AS PLATFORMS IN MAIN STOREROOM.
DISORGANIZED UPSTAIRS STOREROOMS. STORAGE ROOM CONVERTED TO MIXER ROOM WITHOUT PRIOR APPROVAL.
DISCONTINUE USING MILK CRATES AS PLATFORMS IN MAIN STOREROOM.
DISORGANIZED UPSTAIRS STOREROOMS. STORAGE ROOM CONVERTED TO MIXER ROOM WITHOUT PRIOR APPROVAL.
DISCONTINUE USING MILK CRATES AS PLATFORMS IN MAIN STOREROOM.
DISORGANIZED UPSTAIRS STOREROOMS. STORAGE ROOM CONVERTED TO MIXER ROOM WITHOUT PRIOR APPROVAL.
DISCONTINUE USING MILK CRATES AS PLATFORMS IN MAIN STOREROOM.
DISORGANIZED UPSTAIRS STOREROOMS. STORAGE ROOM CONVERTED TO MIXER ROOM WITHOUT PRIOR APPROVAL.
DISCONTINUE USING MILK CRATES AS PLATFORMS IN MAIN STOREROOM.
DISORGANIZED UPSTAIRS STOREROOMS. STORAGE ROOM CONVERTED TO MIXER ROOM WITHOUT PRIOR APPROVAL.
DISCONTINUE USING MILK CRATES AS PLATFORMS IN MAIN STOREROOM.
DISORGANIZED UPSTAIRS STOREROOMS. STORAGE ROOM CONVERTED TO MIXER ROOM WITHOUT PRIOR APPROVAL.
DISCONTINUE USING MILK CRATES AS PLATFORMS IN MAIN STOREROOM.
DISORGANIZED UPSTAIRS STOREROOMS. STORAGE ROOM CONVERTED TO MIXER ROOM WITHOUT PRIOR APPROVAL.
DISCONTINUE USING MILK CRATES AS PLATFORMS IN MAIN STOREROOM.
DISORGANIZED UPSTAIRS STOREROOMS. STORAGE ROOM CONVERTED TO MIXER ROOM WITHOUT PRIOR APPROVAL.
DISCONTINUE USING MILK CRATES AS PLATFORMS IN MAIN STOREROOM.
DISORGANIZED UPSTAIRS STOREROOMS. STORAGE ROOM CONVERTED TO MIXER ROOM WITHOUT PRIOR APPROVAL.
DISCONTINUE USING MILK CRATES AS PLATFORMS IN MAIN STOREROOM.
DISORGANIZED UPSTAIRS STOREROOMS. STORAGE ROOM CONVERTED TO MIXER ROOM WITHOUT PRIOR APPROVAL.
DISCONTINUE USING MILK CRATES AS PLATFORMS IN MAIN STOREROOM.
DISORGANIZED UPSTAIRS STOREROOMS. STORAGE ROOM CONVERTED TO MIXER ROOM WITHOUT PRIOR APPROVAL.
DISCONTINUE USING MILK CRATES AS PLATFORMS IN MAIN STOREROOM.
DISORGANIZED UPSTAIRS STOREROOMS. STORAGE ROOM CONVERTED TO MIXER ROOM WITHOUT PRIOR APPROVAL.
DISCONTINUE USING MILK CRATES AS PLATFORMS IN MAIN STOREROOM.
DISORGANIZED UPSTAIRS STOREROOMS. STORAGE ROOM CONVERTED TO MIXER ROOM WITHOUT PRIOR APPROVAL.
DISCONTINUE USING MILK CRATES AS PLATFORMS IN MAIN STOREROOM.
DISORGANIZED UPSTAIRS STOREROOMS. STORAGE ROOM CONVERTED TO MIXER ROOM WITHOUT PRIOR APPROVAL.
DISCONTINUE USING MILK CRATES AS PLATFORMS IN MAIN STOREROOM.
DISORGANIZED UPSTAIRS STOREROOMS. STORAGE ROOM CONVERTED TO MIXER ROOM WITHOUT PRIOR APPROVAL.
DISCONTINUE USING MILK CRATES AS PLATFORMS IN MAIN STOREROOM.
DISORGANIZED UPSTAIRS STOREROOMS. STORAGE ROOM CONVERTED TO MIXER ROOM WITHOUT PRIOR APPROVAL.
DISCONTINUE USING MILK CRATES AS PLATFORMS IN MAIN STOREROOM.
DISORGANIZED UPSTAIRS STOREROOMS. STORAGE ROOM CONVERTED TO MIXER ROOM WITHOUT PRIOR APPROVAL.
DISCONTINUE USING MILK CRATES AS PLATFORMS IN MAIN STOREROOM.
DISORGANIZED UPSTAIRS STOREROOMS. STORAGE ROOM CONVERTED TO MIXER ROOM WITHOUT PRIOR APPROVAL.
DISCONTINUE USING MILK CRATES AS PLATFORMS IN MAIN STOREROOM.
DISORGANIZED UPSTAIRS STOREROOMS. STORAGE ROOM CONVERTED TO MIXER ROOM WITHOUT PRIOR APPROVAL.
DISCONTINUE USING MILK CRATES AS PLATFORMS IN MAIN STOREROOM.
DISORGANIZED UPSTAIRS STOREROOMS. STORAGE ROOM CONVERTED TO MIXER ROOM WITHOUT PRIOR APPROVAL.
DISCONTINUE USING MILK CRATES AS PLATFORMS IN MAIN STOREROOM.
DISORGANIZED UPSTAIRS STOREROOMS. STORAGE ROOM CONVERTED TO MIXER ROOM WITHOUT PRIOR APPROVAL.
DISCONTINUE USING MILK CRATES AS PLATFORMS IN MAIN STOREROOM.
DISORGANIZED UPSTAIRS STOREROOMS. STORAGE ROOM CONVERTED TO MIXER ROOM WITHOUT PRIOR APPROVAL.
DISCONTINUE USING MILK CRATES AS PLATFORMS IN MAIN STOREROOM.
DISORGANIZED UPSTAIRS STOREROOMS. STORAGE ROOM CONVERTED TO MIXER ROOM WITHOUT PRIOR APPROVAL.
DISCONTINUE USING MILK CRATES AS PLATFORMS IN MAIN STOREROOM.
DISORGANIZED UPSTAIRS STOREROOMS. STORAGE ROOM CONVERTED TO MIXER ROOM WITHOUT PRIOR APPROVAL.
DISCONTINUE USING MILK CRATES AS PLATFORMS IN MAIN STOREROOM.
DISORGANIZED UPSTAIRS STOREROOMS. STORAGE ROOM CONVERTED TO MIXER ROOM WITHOUT PRIOR APPROVAL.
DISCONTINUE USING MILK CRATES AS PLATFORMS IN MAIN STOREROOM.
DISORGANIZED UPSTAIRS STOREROOMS. STORAGE ROOM CONVERTED TO MIXER ROOM WITHOUT PRIOR APPROVAL.
DISCONTINUE USING MILK CRATES AS PLATFORMS IN MAIN STOREROOM.
DISORGANIZED UPSTAIRS STOREROOMS. STORAGE ROOM CONVERTED TO MIXER ROOM WITHOUT PRIOR APPROVAL.
DISCONTINUE USING MILK CRATES AS PLATFORMS IN MAIN STOREROOM.
DISORGANIZED UPSTAIRS STOREROOMS. STORAGE ROOM CONVERTED TO MIXER ROOM WITHOUT PRIOR APPROVAL.
DISCONTINUE USING MILK CRATES AS PLATFORMS IN MAIN STOREROOM.
DISORGANIZED UPSTAIRS STOREROOMS. STORAGE ROOM CONVERTED TO MIXER ROOM WITHOUT PRIOR APPROVAL.
DISCONTINUE USING MILK CRATES AS PLATFORMS IN MAIN STOREROOM.
DISORGANIZED UPSTAIRS STOREROOMS. STORAGE ROOM CONVERTED TO MIXER ROOM WITHOUT PRIOR APPROVAL.
DISCONTINUE USING MILK CRATES AS PLATFORMS IN MAIN STOREROOM.
DISORGANIZED UPSTAIRS STOREROOMS.
WINE BOTTLES IN BAR ICE BIN.

Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
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)
A person proposing to build or remodel a food facility shall submit plans for approval before starting any new construction or remodeling of any facility for use as a retail food facility. (114380)
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)
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 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)

OPEN BULK FOOD BAGS OBSERVED.
ORGANIZE STORAGE IN STORAGE ROOM.

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

Please note that defamatory statements might be against the law. As soon as you visit any website, your IP address is available to that site.

Would you recommend THE MENU RESTAURANT to others? (optional)

Yes

  

No

Add photo of THE MENU RESTAURANT (optional)

Add more info about the restaurant »

Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

Cuisines:

Afghan African American Argentinian Asian Austrian Bagels Bakery Barbecue Bolivian Brazilian Breakfast & Brunch Buffet Burgers Cajun & Creole California Caribbean Chicken Chilean Chinese Coffee Colombian Cuban Delicatessen Desserts & Ice Cream Dim Sum Diner Dominican Donuts Eastern European Ecuadorian El Salvadoran English & Irish Ethiopian & Eritrean European Fast Food Filipino Floribbean French Frozen Yogurt Gastropub German Greek Guatemalan Hawaiian Honduran Hot Dogs & Sausages Indian Indonesian International Italian Jamaican Japanese Korean Kosher Latin American Mediterranean Mexican Middle Eastern Modern American Moroccan Nicaraguan Noodle Shop Nuevo Latino Organic Pakistani Peruvian Pizza Portuguese Pub Food Puerto Rican Russian Salad Sandwiches & Subs Seafood Smoothies Soup Southern & Soul Southwestern Spanish Steakhouse Sushi Tacos Tapas Tea Teriyaki Tex-Mex Thai Turkish Uruguayan Vegetarian Venezuelan Vietnamese Wine Bar

About You

Your nickname:
I have read, and agree to the Terms of Service

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):
	Show my IP address (3.135.193.xxx) to everybody
	Leave your signature» Clear Make my signature public

Send Review!

Recently added reviews

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

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