3/4 pound New York steak is 1/2 pound, imported beer $ 3.95 charge $ 5.99 . Low quality meat
Ricardo Helmick,
EL RANCHO STEAK HOUSE, 3848 Monterey Road, San Jose, CA 95111 - Restaurant inspection findings and violations
Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
|---|---|---|---|
| No violation noted during this evaluation. | Permit Investigation | Feb 1, 2010 | 100 |
|
Routine Inspection | Nov 29, 2010 | 92 |
|
Routine Inspection | Aug 22, 2011 | 96 |
|
Routine Inspection | Sep 26, 2011 | 88 |
|
Routine Inspection | May 10, 2012 | 95 |
|
Routine Inspection | Nov 5, 2012 | 90 |
|
Routine Inspection | Mar 18, 2013 | 86 |
Violation descriptions and comments
Nov 29, 2010All 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 contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
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 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)
A food facility shall not be open for business without a valid permit. (114067(b) & (c), 114381 (a), 114381.2, 114387)
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)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
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 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)
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
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)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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 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)
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)
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))
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)
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)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
A person in charge shall be present at the food facility during all hours of operation. (113945-113945.1, 113984.1, 114075)
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)
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)
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 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))
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)
Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
All liquid waste must drain to an approved fully functioning sewage disposal system. (114197)
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)
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)
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)
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))
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.
FOUND EXCESSIVE GREASE AROUND GREASE CONTAINER IN THE BACK OF THE BUILDING.
LAST INSPECTION REPORT NOT AVAILABLE.
ENVIRONMENTAL HEALTH PERMIT NOT AVAILABLE. LAST INSPECTION REPORT NOT AVAILABLE.
ENVIRONMENTAL HEALTH PERMIT NOT AVAILABLE. LAST INSPECTION REPORT NOT AVAILABLE.
ENVIRONMENTAL HEALTH PERMIT NOT AVAILABLE. LAST INSPECTION REPORT NOT AVAILABLE.
ENVIRONMENTAL HEALTH PERMIT NOT AVAILABLE. LAST INSPECTION REPORT NOT AVAILABLE.
ENVIRONMENTAL HEALTH PERMIT NOT AVAILABLE. LAST INSPECTION REPORT NOT AVAILABLE.
ENVIRONMENTAL HEALTH PERMIT NOT AVAILABLE. LAST INSPECTION REPORT NOT AVAILABLE.
ENVIRONMENTAL HEALTH PERMIT NOT AVAILABLE. LAST INSPECTION REPORT NOT AVAILABLE.
ENVIRONMENTAL HEALTH PERMIT NOT AVAILABLE. LAST INSPECTION REPORT NOT AVAILABLE.
ENVIRONMENTAL HEALTH PERMIT NOT AVAILABLE. LAST INSPECTION REPORT NOT AVAILABLE.
ENVIRONMENTAL HEALTH PERMIT NOT AVAILABLE. LAST INSPECTION REPORT NOT AVAILABLE.
ENVIRONMENTAL HEALTH PERMIT NOT AVAILABLE. LAST INSPECTION REPORT NOT AVAILABLE.
ENVIRONMENTAL HEALTH PERMIT NOT AVAILABLE. LAST INSPECTION REPORT NOT AVAILABLE.
ENVIRONMENTAL HEALTH PERMIT NOT AVAILABLE. LAST INSPECTION REPORT NOT AVAILABLE.
ENVIRONMENTAL HEALTH PERMIT NOT AVAILABLE. LAST INSPECTION REPORT NOT AVAILABLE.
ENVIRONMENTAL HEALTH PERMIT NOT AVAILABLE. LAST INSPECTION REPORT NOT AVAILABLE.
ENVIRONMENTAL HEALTH PERMIT NOT AVAILABLE. LAST INSPECTION REPORT NOT AVAILABLE.
ENVIRONMENTAL HEALTH PERMIT NOT AVAILABLE. LAST INSPECTION REPORT NOT AVAILABLE.
ENVIRONMENTAL HEALTH PERMIT NOT AVAILABLE. LAST INSPECTION REPORT NOT AVAILABLE.
ENVIRONMENTAL HEALTH PERMIT NOT AVAILABLE. LAST INSPECTION REPORT NOT AVAILABLE.
ENVIRONMENTAL HEALTH PERMIT NOT AVAILABLE. LAST INSPECTION REPORT NOT AVAILABLE.
ENVIRONMENTAL HEALTH PERMIT NOT AVAILABLE. LAST INSPECTION REPORT NOT AVAILABLE.
ENVIRONMENTAL HEALTH PERMIT NOT AVAILABLE. LAST INSPECTION REPORT NOT AVAILABLE.
ENVIRONMENTAL HEALTH PERMIT NOT AVAILABLE. LAST INSPECTION REPORT NOT AVAILABLE.
ENVIRONMENTAL HEALTH PERMIT NOT AVAILABLE. LAST INSPECTION REPORT NOT AVAILABLE.
ENVIRONMENTAL HEALTH PERMIT NOT AVAILABLE. LAST INSPECTION REPORT NOT AVAILABLE.
ENVIRONMENTAL HEALTH PERMIT NOT AVAILABLE. LAST INSPECTION REPORT NOT AVAILABLE.
ENVIRONMENTAL HEALTH PERMIT NOT AVAILABLE. LAST INSPECTION REPORT NOT AVAILABLE.
ENVIRONMENTAL HEALTH PERMIT NOT AVAILABLE. LAST INSPECTION REPORT NOT AVAILABLE.
ENVIRONMENTAL HEALTH PERMIT NOT AVAILABLE. LAST INSPECTION REPORT NOT AVAILABLE.
ENVIRONMENTAL HEALTH PERMIT NOT AVAILABLE. LAST INSPECTION REPORT NOT AVAILABLE.
ENVIRONMENTAL HEALTH PERMIT NOT AVAILABLE. LAST INSPECTION REPORT NOT AVAILABLE.
ENVIRONMENTAL HEALTH PERMIT NOT AVAILABLE. LAST INSPECTION REPORT NOT AVAILABLE.
ENVIRONMENTAL HEALTH PERMIT NOT AVAILABLE. LAST INSPECTION REPORT NOT AVAILABLE.
ENVIRONMENTAL HEALTH PERMIT NOT AVAILABLE. LAST INSPECTION REPORT NOT AVAILABLE.
ENVIRONMENTAL HEALTH PERMIT NOT AVAILABLE. LAST INSPECTION REPORT NOT AVAILABLE.
ENVIRONMENTAL HEALTH PERMIT NOT AVAILABLE. LAST INSPECTION REPORT NOT AVAILABLE.
ENVIRONMENTAL HEALTH PERMIT NOT AVAILABLE. LAST INSPECTION REPORT NOT AVAILABLE.
ENVIRONMENTAL HEALTH PERMIT NOT AVAILABLE. LAST INSPECTION REPORT NOT AVAILABLE.
ENVIRONMENTAL HEALTH PERMIT NOT AVAILABLE. LAST INSPECTION REPORT NOT AVAILABLE.
ENVIRONMENTAL HEALTH PERMIT NOT AVAILABLE. LAST INSPECTION REPORT NOT AVAILABLE.
ENVIRONMENTAL HEALTH PERMIT NOT AVAILABLE. LAST INSPECTION REPORT NOT AVAILABLE.
ENVIRONMENTAL HEALTH PERMIT NOT AVAILABLE.
OBSERVED HANDLE OF FLOUR SCOOP IN BULK CONTAINER DIRECTLY TOUCHING FLOUR.
OBSERVED EMPLOYEE WASHING SCOOP IN HANDWASHING SINK IN BACK. OBSERVED HANDLE OF FLOUR SCOOP IN BULK CONTAINER DIRECTLY TOUCHING FLOUR.
OBSERVED EMPLOYEE WASHING SCOOP IN HANDWASHING SINK IN BACK. OBSERVED HANDLE OF FLOUR SCOOP IN BULK CONTAINER DIRECTLY TOUCHING FLOUR.
OBSERVED EMPLOYEE WASHING SCOOP IN HANDWASHING SINK IN BACK. OBSERVED HANDLE OF FLOUR SCOOP IN BULK CONTAINER DIRECTLY TOUCHING FLOUR.
OBSERVED EMPLOYEE WASHING SCOOP IN HANDWASHING SINK IN BACK. OBSERVED HANDLE OF FLOUR SCOOP IN BULK CONTAINER DIRECTLY TOUCHING FLOUR.
OBSERVED EMPLOYEE WASHING SCOOP IN HANDWASHING SINK IN BACK. OBSERVED HANDLE OF FLOUR SCOOP IN BULK CONTAINER DIRECTLY TOUCHING FLOUR.
OBSERVED EMPLOYEE WASHING SCOOP IN HANDWASHING SINK IN BACK. OBSERVED HANDLE OF FLOUR SCOOP IN BULK CONTAINER DIRECTLY TOUCHING FLOUR.
OBSERVED EMPLOYEE WASHING SCOOP IN HANDWASHING SINK IN BACK. OBSERVED HANDLE OF FLOUR SCOOP IN BULK CONTAINER DIRECTLY TOUCHING FLOUR.
OBSERVED EMPLOYEE WASHING SCOOP IN HANDWASHING SINK IN BACK. OBSERVED HANDLE OF FLOUR SCOOP IN BULK CONTAINER DIRECTLY TOUCHING FLOUR.
OBSERVED EMPLOYEE WASHING SCOOP IN HANDWASHING SINK IN BACK. OBSERVED HANDLE OF FLOUR SCOOP IN BULK CONTAINER DIRECTLY TOUCHING FLOUR.
OBSERVED EMPLOYEE WASHING SCOOP IN HANDWASHING SINK IN BACK. OBSERVED HANDLE OF FLOUR SCOOP IN BULK CONTAINER DIRECTLY TOUCHING FLOUR.
OBSERVED EMPLOYEE WASHING SCOOP IN HANDWASHING SINK IN BACK. OBSERVED HANDLE OF FLOUR SCOOP IN BULK CONTAINER DIRECTLY TOUCHING FLOUR.
OBSERVED EMPLOYEE WASHING SCOOP IN HANDWASHING SINK IN BACK. OBSERVED HANDLE OF FLOUR SCOOP IN BULK CONTAINER DIRECTLY TOUCHING FLOUR.
OBSERVED EMPLOYEE WASHING SCOOP IN HANDWASHING SINK IN BACK. OBSERVED HANDLE OF FLOUR SCOOP IN BULK CONTAINER DIRECTLY TOUCHING FLOUR.
OBSERVED EMPLOYEE WASHING SCOOP IN HANDWASHING SINK IN BACK. OBSERVED HANDLE OF FLOUR SCOOP IN BULK CONTAINER DIRECTLY TOUCHING FLOUR.
OBSERVED EMPLOYEE WASHING SCOOP IN HANDWASHING SINK IN BACK. OBSERVED HANDLE OF FLOUR SCOOP IN BULK CONTAINER DIRECTLY TOUCHING FLOUR.
OBSERVED EMPLOYEE WASHING SCOOP IN HANDWASHING SINK IN BACK. OBSERVED HANDLE OF FLOUR SCOOP IN BULK CONTAINER DIRECTLY TOUCHING FLOUR.
OBSERVED EMPLOYEE WASHING SCOOP IN HANDWASHING SINK IN BACK. OBSERVED HANDLE OF FLOUR SCOOP IN BULK CONTAINER DIRECTLY TOUCHING FLOUR.
OBSERVED EMPLOYEE WASHING SCOOP IN HANDWASHING SINK IN BACK. OBSERVED HANDLE OF FLOUR SCOOP IN BULK CONTAINER DIRECTLY TOUCHING FLOUR.
OBSERVED EMPLOYEE WASHING SCOOP IN HANDWASHING SINK IN BACK. OBSERVED HANDLE OF FLOUR SCOOP IN BULK CONTAINER DIRECTLY TOUCHING FLOUR.
OBSERVED EMPLOYEE WASHING SCOOP IN HANDWASHING SINK IN BACK. OBSERVED HANDLE OF FLOUR SCOOP IN BULK CONTAINER DIRECTLY TOUCHING FLOUR.
OBSERVED EMPLOYEE WASHING SCOOP IN HANDWASHING SINK IN BACK. OBSERVED HANDLE OF FLOUR SCOOP IN BULK CONTAINER DIRECTLY TOUCHING FLOUR.
OBSERVED EMPLOYEE WASHING SCOOP IN HANDWASHING SINK IN BACK. OBSERVED HANDLE OF FLOUR SCOOP IN BULK CONTAINER DIRECTLY TOUCHING FLOUR.
OBSERVED EMPLOYEE WASHING SCOOP IN HANDWASHING SINK IN BACK. OBSERVED HANDLE OF FLOUR SCOOP IN BULK CONTAINER DIRECTLY TOUCHING FLOUR.
OBSERVED EMPLOYEE WASHING SCOOP IN HANDWASHING SINK IN BACK. OBSERVED HANDLE OF FLOUR SCOOP IN BULK CONTAINER DIRECTLY TOUCHING FLOUR.
OBSERVED EMPLOYEE WASHING SCOOP IN HANDWASHING SINK IN BACK. OBSERVED HANDLE OF FLOUR SCOOP IN BULK CONTAINER DIRECTLY TOUCHING FLOUR.
OBSERVED EMPLOYEE WASHING SCOOP IN HANDWASHING SINK IN BACK. OBSERVED HANDLE OF FLOUR SCOOP IN BULK CONTAINER DIRECTLY TOUCHING FLOUR.
OBSERVED EMPLOYEE WASHING SCOOP IN HANDWASHING SINK IN BACK. OBSERVED HANDLE OF FLOUR SCOOP IN BULK CONTAINER DIRECTLY TOUCHING FLOUR.
OBSERVED EMPLOYEE WASHING SCOOP IN HANDWASHING SINK IN BACK. OBSERVED HANDLE OF FLOUR SCOOP IN BULK CONTAINER DIRECTLY TOUCHING FLOUR.
OBSERVED EMPLOYEE WASHING SCOOP IN HANDWASHING SINK IN BACK. OBSERVED HANDLE OF FLOUR SCOOP IN BULK CONTAINER DIRECTLY TOUCHING FLOUR.
OBSERVED EMPLOYEE WASHING SCOOP IN HANDWASHING SINK IN BACK. OBSERVED HANDLE OF FLOUR SCOOP IN BULK CONTAINER DIRECTLY TOUCHING FLOUR.
OBSERVED EMPLOYEE WASHING SCOOP IN HANDWASHING SINK IN BACK. OBSERVED HANDLE OF FLOUR SCOOP IN BULK CONTAINER DIRECTLY TOUCHING FLOUR.
OBSERVED EMPLOYEE WASHING SCOOP IN HANDWASHING SINK IN BACK. OBSERVED HANDLE OF FLOUR SCOOP IN BULK CONTAINER DIRECTLY TOUCHING FLOUR.
OBSERVED EMPLOYEE WASHING SCOOP IN HANDWASHING SINK IN BACK. OBSERVED HANDLE OF FLOUR SCOOP IN BULK CONTAINER DIRECTLY TOUCHING FLOUR.
OBSERVED EMPLOYEE WASHING SCOOP IN HANDWASHING SINK IN BACK. OBSERVED HANDLE OF FLOUR SCOOP IN BULK CONTAINER DIRECTLY TOUCHING FLOUR.
OBSERVED EMPLOYEE WASHING SCOOP IN HANDWASHING SINK IN BACK. OBSERVED HANDLE OF FLOUR SCOOP IN BULK CONTAINER DIRECTLY TOUCHING FLOUR.
OBSERVED EMPLOYEE WASHING SCOOP IN HANDWASHING SINK IN BACK. OBSERVED HANDLE OF FLOUR SCOOP IN BULK CONTAINER DIRECTLY TOUCHING FLOUR.
OBSERVED EMPLOYEE WASHING SCOOP IN HANDWASHING SINK IN BACK. OBSERVED HANDLE OF FLOUR SCOOP IN BULK CONTAINER DIRECTLY TOUCHING FLOUR.
OBSERVED EMPLOYEE WASHING SCOOP IN HANDWASHING SINK IN BACK. OBSERVED HANDLE OF FLOUR SCOOP IN BULK CONTAINER DIRECTLY TOUCHING FLOUR.
OBSERVED EMPLOYEE WASHING SCOOP IN HANDWASHING SINK IN BACK. OBSERVED HANDLE OF FLOUR SCOOP IN BULK CONTAINER DIRECTLY TOUCHING FLOUR.
OBSERVED EMPLOYEE WASHING SCOOP IN HANDWASHING SINK IN BACK. OBSERVED HANDLE OF FLOUR SCOOP IN BULK CONTAINER DIRECTLY TOUCHING FLOUR.
OBSERVED EMPLOYEE WASHING SCOOP IN HANDWASHING SINK IN BACK. OBSERVED HANDLE OF FLOUR SCOOP IN BULK CONTAINER DIRECTLY TOUCHING FLOUR.
OBSERVED EMPLOYEE WASHING SCOOP IN HANDWASHING SINK IN BACK.
OBSERVED LACK OF CHLORINE TEST STRIPS FOR DISHWASHING MACHINE.
OBSERVED LID OF REFUSE BIN OPEN.
OBSERVED LIGHT FIXTURE NEAR WATER HEATER WITHOUT SHATTERPROOF COVER OR SHIELD.
OBSERVED MEAT DEFROSTING AT ROOM TEMPERATURE IN BACK 3-COMP SINK.
OBSERVED MULTI-USE WIPING CLOTHS STORED IN 3 COMP SINK AND PREP TABLES THROUGHOUT FACILITY.
OBSERVED PAPER TOWEL DISPENSER AT HANDWASHING SINK NEAR DISHWASHER IN DISREPAIR.
OBSERVED REACH DOWN COOLER GASKET NEAR COOK LINE IN DISREPAIR.
OBSERVED UNCLEAN INTERIOR PANEL OF ICE MACHINE.
OBSERVED UNCLEAN WASTE WATER STORED IN MOP BUCKET AND MOP STORED ON TOP OF MOP BUCKET.
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Restaurants in neighborhood
Name |
Address |
Distance |
|---|---|---|
| FIESTA NIGHT CLUB | 3840 Monterey Road, San Jose | 0.00 miles |
| TONY DIMAGGIO'S PIZZA | 3852 Monterey Highway, San Jose | 0.03 miles |
| EL RANCHO SPORTS BAR | 3860 Monterey Road, San Jose | 0.04 miles |
| CAPITOL 6 DRIVE-IN & SWAP | 3630 Hillcap Avenue, San Jose | 0.14 miles |
| SOUTHERN KITCHEN RESTAURANT | 3378 Monterey Road, San Jose | 0.23 miles |
| BURGER KING #6028 | 4040 Monterey Road, San Jose | 0.27 miles |
| LEE'S SANDWICHES | 4060 Monterey Road, San Jose | 0.28 miles |
| T K NOODLE #8 | 4068 Monterey Road, San Jose | 0.28 miles |
| TRINE'S CAFE #7 | 4080 Monterey Road, San Jose | 0.28 miles |
| BUCHANAN'S NIGHT CLUB CLUB | 4104 Monterey Road, San Jose | 0.29 miles |
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