GOURMET HUT, 550 Barber Lane, Milpitas, CA 95035 - Restaurant inspection findings and violations
Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
|---|---|---|---|
|
Routine Inspection | Jun 1, 2010 | 95 |
| No violation noted during this evaluation. | Complaint Inspection | Jun 1, 2010 | 100 |
|
Routine Inspection | May 6, 2011 | 83 |
|
Routine Inspection | Jan 17, 2012 | 90 |
|
Routine Inspection | Aug 27, 2012 | 84 |
|
Routine Inspection | Mar 14, 2013 | 88 |
| No violation noted during this evaluation. | Enforcement Action | Mar 14, 2013 | 100 |
| No violation noted during this evaluation. | Ongoing Inspection | Mar 15, 2013 | 100 |
Violation descriptions and comments
Jun 1, 2010Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
All 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)
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
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 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 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))
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 employees shall eat, drink, or smoke in any work area. (113977)
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 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)
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 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 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)
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))
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
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 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)
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))
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)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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))
A food facility shall not be open for business without a valid permit. (114067(b) & (c), 114381 (a), 114381.2, 114387)
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))
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)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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 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 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)
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))
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))
3 CANS OF RAID, ONE GALLON PUMP ACTION PESTICIDE CONTAINER, AND ONE UNKNOWN ONE GALLON PESTICIDE CONTAINER OBSERVED AT THE FACILITY.
CHICKEN IS THAWING IN THE PREPARATION SINK WITHOUT USING ANY PROPER THAWING PROCEDURES.
Facility received a notification of temporary suspension of health permit and immediate closure due to vermin infestation (cockroaches).
HAND SINK LOCATED NEXT TO THE DRY STORAGE IS BLOCKED.
METAL PORTION BOWLS ARE USED TO HOLD RAW FOOD IN THE COOK LINE AND AFTER USED THE COOK REUSED THE SAME BOWLS TO HOLD RAW VEGETABLES.
OBSERVED DISHWASHER WITHOUT SANITIZER (TESTED AT 0PPM CHLORINE).METAL PORTION BOWLS ARE USED TO HOLD RAW FOOD IN THE COOK LINE AND AFTER USED THE COOK REUSED THE SAME BOWLS TO HOLD RAW VEGETABLES.
OBSERVED DISHWASHER WITHOUT SANITIZER (TESTED AT 0PPM CHLORINE).METAL PORTION BOWLS ARE USED TO HOLD RAW FOOD IN THE COOK LINE AND AFTER USED THE COOK REUSED THE SAME BOWLS TO HOLD RAW VEGETABLES.
OBSERVED DISHWASHER WITHOUT SANITIZER (TESTED AT 0PPM CHLORINE).METAL PORTION BOWLS ARE USED TO HOLD RAW FOOD IN THE COOK LINE AND AFTER USED THE COOK REUSED THE SAME BOWLS TO HOLD RAW VEGETABLES.
OBSERVED DISHWASHER WITHOUT SANITIZER (TESTED AT 0PPM CHLORINE).METAL PORTION BOWLS ARE USED TO HOLD RAW FOOD IN THE COOK LINE AND AFTER USED THE COOK REUSED THE SAME BOWLS TO HOLD RAW VEGETABLES.
OBSERVED DISHWASHER WITHOUT SANITIZER (TESTED AT 0PPM CHLORINE).METAL PORTION BOWLS ARE USED TO HOLD RAW FOOD IN THE COOK LINE AND AFTER USED THE COOK REUSED THE SAME BOWLS TO HOLD RAW VEGETABLES.
OBSERVED DISHWASHER WITHOUT SANITIZER (TESTED AT 0PPM CHLORINE).METAL PORTION BOWLS ARE USED TO HOLD RAW FOOD IN THE COOK LINE AND AFTER USED THE COOK REUSED THE SAME BOWLS TO HOLD RAW VEGETABLES.
OBSERVED DISHWASHER WITHOUT SANITIZER (TESTED AT 0PPM CHLORINE).METAL PORTION BOWLS ARE USED TO HOLD RAW FOOD IN THE COOK LINE AND AFTER USED THE COOK REUSED THE SAME BOWLS TO HOLD RAW VEGETABLES.
OBSERVED DISHWASHER WITHOUT SANITIZER (TESTED AT 0PPM CHLORINE).METAL PORTION BOWLS ARE USED TO HOLD RAW FOOD IN THE COOK LINE AND AFTER USED THE COOK REUSED THE SAME BOWLS TO HOLD RAW VEGETABLES.
OBSERVED DISHWASHER WITHOUT SANITIZER (TESTED AT 0PPM CHLORINE).METAL PORTION BOWLS ARE USED TO HOLD RAW FOOD IN THE COOK LINE AND AFTER USED THE COOK REUSED THE SAME BOWLS TO HOLD RAW VEGETABLES.
OBSERVED DISHWASHER WITHOUT SANITIZER (TESTED AT 0PPM CHLORINE).
OBSERVED COOKED ROAST DUCK AND COOKED (STEAM/BROILED) CHICKEN BEING HELD AT ROOM TEMPERATURE 58F AND 56F.
BEEF NOODLES IS SITTING ON TOP OF SHELF IN THE DRY STORAGE. OBSERVED COOKED ROAST DUCK AND COOKED (STEAM/BROILED) CHICKEN BEING HELD AT ROOM TEMPERATURE 58F AND 56F.
BEEF NOODLES IS SITTING ON TOP OF SHELF IN THE DRY STORAGE. OBSERVED COOKED ROAST DUCK AND COOKED (STEAM/BROILED) CHICKEN BEING HELD AT ROOM TEMPERATURE 58F AND 56F.
BEEF NOODLES IS SITTING ON TOP OF SHELF IN THE DRY STORAGE. OBSERVED COOKED ROAST DUCK AND COOKED (STEAM/BROILED) CHICKEN BEING HELD AT ROOM TEMPERATURE 58F AND 56F.
BEEF NOODLES IS SITTING ON TOP OF SHELF IN THE DRY STORAGE. OBSERVED COOKED ROAST DUCK AND COOKED (STEAM/BROILED) CHICKEN BEING HELD AT ROOM TEMPERATURE 58F AND 56F.
BEEF NOODLES IS SITTING ON TOP OF SHELF IN THE DRY STORAGE. OBSERVED COOKED ROAST DUCK AND COOKED (STEAM/BROILED) CHICKEN BEING HELD AT ROOM TEMPERATURE 58F AND 56F.
BEEF NOODLES IS SITTING ON TOP OF SHELF IN THE DRY STORAGE. OBSERVED COOKED ROAST DUCK AND COOKED (STEAM/BROILED) CHICKEN BEING HELD AT ROOM TEMPERATURE 58F AND 56F.
BEEF NOODLES IS SITTING ON TOP OF SHELF IN THE DRY STORAGE. OBSERVED COOKED ROAST DUCK AND COOKED (STEAM/BROILED) CHICKEN BEING HELD AT ROOM TEMPERATURE 58F AND 56F.
BEEF NOODLES IS SITTING ON TOP OF SHELF IN THE DRY STORAGE. OBSERVED COOKED ROAST DUCK AND COOKED (STEAM/BROILED) CHICKEN BEING HELD AT ROOM TEMPERATURE 58F AND 56F.
BEEF NOODLES IS SITTING ON TOP OF SHELF IN THE DRY STORAGE. OBSERVED COOKED ROAST DUCK AND COOKED (STEAM/BROILED) CHICKEN BEING HELD AT ROOM TEMPERATURE 58F AND 56F.
BEEF NOODLES IS SITTING ON TOP OF SHELF IN THE DRY STORAGE. OBSERVED COOKED ROAST DUCK AND COOKED (STEAM/BROILED) CHICKEN BEING HELD AT ROOM TEMPERATURE 58F AND 56F.
BEEF NOODLES IS SITTING ON TOP OF SHELF IN THE DRY STORAGE.
OBSERVED ONE COCKROACH WALKING ON TOP OF FOOD CONTACT SURFACE, ONE DEAD INSIDE A CONTAINER OF SUGAR, AND ANOTHER DEAD COCKROACH ON THE FLOOR NEXT TO THE 2-COMP SINK.
OBSERVED SOFT WOOD CUTTING BLOCKS WITH CRACKS AND GREASE ACCUMULATION.
OBSERVED SOILED WIPING TOWELS ON TOP OF PREPARATION TABLE.
ONE EMPLOYEE IS WIPING THE PREPARATION TABLE FULL OF RAW CHICKEN JUICE AND AFTER FINISHED WIPING TABLE, HE WENT TO THE COOK LINE TO COOK SOME BEEF AND RICE FOOD.
RAW FISH IS NEXT TO READY TO EAT FOOD IN THE REACH IN REFRIGERATOR.
TWO LARGE BOXES CONTAINING RAW DUCKS ARE SITTING ON THE FLOOR. FEW MINUTES AFTER, EMPLOYEE PLACED THE BOXES ON TOP OF PREPARATION TABLE. RAW FISH IS NEXT TO READY TO EAT FOOD IN THE REACH IN REFRIGERATOR.
TWO LARGE BOXES CONTAINING RAW DUCKS ARE SITTING ON THE FLOOR. FEW MINUTES AFTER, EMPLOYEE PLACED THE BOXES ON TOP OF PREPARATION TABLE. RAW FISH IS NEXT TO READY TO EAT FOOD IN THE REACH IN REFRIGERATOR.
TWO LARGE BOXES CONTAINING RAW DUCKS ARE SITTING ON THE FLOOR. FEW MINUTES AFTER, EMPLOYEE PLACED THE BOXES ON TOP OF PREPARATION TABLE. RAW FISH IS NEXT TO READY TO EAT FOOD IN THE REACH IN REFRIGERATOR.
TWO LARGE BOXES CONTAINING RAW DUCKS ARE SITTING ON THE FLOOR. FEW MINUTES AFTER, EMPLOYEE PLACED THE BOXES ON TOP OF PREPARATION TABLE. RAW FISH IS NEXT TO READY TO EAT FOOD IN THE REACH IN REFRIGERATOR.
TWO LARGE BOXES CONTAINING RAW DUCKS ARE SITTING ON THE FLOOR. FEW MINUTES AFTER, EMPLOYEE PLACED THE BOXES ON TOP OF PREPARATION TABLE. RAW FISH IS NEXT TO READY TO EAT FOOD IN THE REACH IN REFRIGERATOR.
TWO LARGE BOXES CONTAINING RAW DUCKS ARE SITTING ON THE FLOOR. FEW MINUTES AFTER, EMPLOYEE PLACED THE BOXES ON TOP OF PREPARATION TABLE. RAW FISH IS NEXT TO READY TO EAT FOOD IN THE REACH IN REFRIGERATOR.
TWO LARGE BOXES CONTAINING RAW DUCKS ARE SITTING ON THE FLOOR. FEW MINUTES AFTER, EMPLOYEE PLACED THE BOXES ON TOP OF PREPARATION TABLE. RAW FISH IS NEXT TO READY TO EAT FOOD IN THE REACH IN REFRIGERATOR.
TWO LARGE BOXES CONTAINING RAW DUCKS ARE SITTING ON THE FLOOR. FEW MINUTES AFTER, EMPLOYEE PLACED THE BOXES ON TOP OF PREPARATION TABLE. RAW FISH IS NEXT TO READY TO EAT FOOD IN THE REACH IN REFRIGERATOR.
TWO LARGE BOXES CONTAINING RAW DUCKS ARE SITTING ON THE FLOOR. FEW MINUTES AFTER, EMPLOYEE PLACED THE BOXES ON TOP OF PREPARATION TABLE. RAW FISH IS NEXT TO READY TO EAT FOOD IN THE REACH IN REFRIGERATOR.
TWO LARGE BOXES CONTAINING RAW DUCKS ARE SITTING ON THE FLOOR. FEW MINUTES AFTER, EMPLOYEE PLACED THE BOXES ON TOP OF PREPARATION TABLE.
SPATULAS STORED AGAINST THE WALL AND COOKING EQUIPMENT.
OBSERVED TONGS HANGING ON STOVE AT TIME OF INSPECTION WITH HEAVY FOOD DEBRIS ACCUMULATION. SPATULAS STORED AGAINST THE WALL AND COOKING EQUIPMENT.
OBSERVED TONGS HANGING ON STOVE AT TIME OF INSPECTION WITH HEAVY FOOD DEBRIS ACCUMULATION. SPATULAS STORED AGAINST THE WALL AND COOKING EQUIPMENT.
OBSERVED TONGS HANGING ON STOVE AT TIME OF INSPECTION WITH HEAVY FOOD DEBRIS ACCUMULATION. SPATULAS STORED AGAINST THE WALL AND COOKING EQUIPMENT.
OBSERVED TONGS HANGING ON STOVE AT TIME OF INSPECTION WITH HEAVY FOOD DEBRIS ACCUMULATION. SPATULAS STORED AGAINST THE WALL AND COOKING EQUIPMENT.
OBSERVED TONGS HANGING ON STOVE AT TIME OF INSPECTION WITH HEAVY FOOD DEBRIS ACCUMULATION. SPATULAS STORED AGAINST THE WALL AND COOKING EQUIPMENT.
OBSERVED TONGS HANGING ON STOVE AT TIME OF INSPECTION WITH HEAVY FOOD DEBRIS ACCUMULATION. SPATULAS STORED AGAINST THE WALL AND COOKING EQUIPMENT.
OBSERVED TONGS HANGING ON STOVE AT TIME OF INSPECTION WITH HEAVY FOOD DEBRIS ACCUMULATION. SPATULAS STORED AGAINST THE WALL AND COOKING EQUIPMENT.
OBSERVED TONGS HANGING ON STOVE AT TIME OF INSPECTION WITH HEAVY FOOD DEBRIS ACCUMULATION. SPATULAS STORED AGAINST THE WALL AND COOKING EQUIPMENT.
OBSERVED TONGS HANGING ON STOVE AT TIME OF INSPECTION WITH HEAVY FOOD DEBRIS ACCUMULATION. SPATULAS STORED AGAINST THE WALL AND COOKING EQUIPMENT.
OBSERVED TONGS HANGING ON STOVE AT TIME OF INSPECTION WITH HEAVY FOOD DEBRIS ACCUMULATION.
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