HEALTHY PORRIDGE, 290 Barber Court, Milpitas, CA 95035 - Restaurant inspection findings and violations
Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
|---|---|---|---|
|
Routine Inspection | Jun 4, 2010 | 93 |
|
Routine Inspection | Apr 15, 2011 | 92 |
|
Routine Inspection | Apr 24, 2012 | 86 |
| No violation noted during this evaluation. | Enforcement Action | Apr 24, 2012 | 100 |
|
Follow-up Inspection | May 2, 2012 | 96 |
|
Routine Inspection | Feb 21, 2013 | 79 |
|
Routine Inspection | Oct 1, 2013 | 84 |
Violation descriptions and comments
Jun 4, 2010Potentially 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)
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))
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 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 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)
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))
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))
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))
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 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 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))
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 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)
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)
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))
No employees shall eat, drink, or smoke in any work area. (113977)
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))
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)
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))
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))
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
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 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))
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
FACILITY SHELVES RACKS AND WALLS HAVE BUILDUP.
FRONT AND REAR HAND WASH SINK WITHOUT PAPER TOWELS.
HAND WASH STATION AT FRONT OBSERVED BY TEN POTS AND CUPS. FRONT AND REAR HAND WASH SINK WITHOUT PAPER TOWELS.
HAND WASH STATION AT FRONT OBSERVED BY TEN POTS AND CUPS. FRONT AND REAR HAND WASH SINK WITHOUT PAPER TOWELS.
HAND WASH STATION AT FRONT OBSERVED BY TEN POTS AND CUPS. FRONT AND REAR HAND WASH SINK WITHOUT PAPER TOWELS.
HAND WASH STATION AT FRONT OBSERVED BY TEN POTS AND CUPS. FRONT AND REAR HAND WASH SINK WITHOUT PAPER TOWELS.
HAND WASH STATION AT FRONT OBSERVED BY TEN POTS AND CUPS. FRONT AND REAR HAND WASH SINK WITHOUT PAPER TOWELS.
HAND WASH STATION AT FRONT OBSERVED BY TEN POTS AND CUPS. FRONT AND REAR HAND WASH SINK WITHOUT PAPER TOWELS.
HAND WASH STATION AT FRONT OBSERVED BY TEN POTS AND CUPS.
OBSERVED 6 POTS OF BEEF COOLING TEMP AT 76F.
OBSERVED BOWL STORED IN TEN EGG BUCKETS.
OBSERVED KNIVES STORED BEHIND FOOD PREP TABLE AGAINST WALL. OBSERVED BOWL STORED IN TEN EGG BUCKETS.
OBSERVED KNIVES STORED BEHIND FOOD PREP TABLE AGAINST WALL. OBSERVED BOWL STORED IN TEN EGG BUCKETS.
OBSERVED KNIVES STORED BEHIND FOOD PREP TABLE AGAINST WALL. OBSERVED BOWL STORED IN TEN EGG BUCKETS.
OBSERVED KNIVES STORED BEHIND FOOD PREP TABLE AGAINST WALL. OBSERVED BOWL STORED IN TEN EGG BUCKETS.
OBSERVED KNIVES STORED BEHIND FOOD PREP TABLE AGAINST WALL. OBSERVED BOWL STORED IN TEN EGG BUCKETS.
OBSERVED KNIVES STORED BEHIND FOOD PREP TABLE AGAINST WALL.
OBSERVED BOX OF PORK STORED AT ROOM TEMPERATURE TO THAW.
OBSERVED EMPLOYEE LEAVE FACILITY AND RETURN TO SERVE CUSTOMER WITHOUT WASHING HANDS.
OBSERVED OPEN BULK PRODUCTS NOT IN CONTAINMENT.
OBSERVED SIGNS OF DISCHARGE OF MOP WATER OUT BACK DOOR IN THE FORM OF STAINING AN MINERAL BUILDUPS FROM REAR DOOR.
OBSERVED SOILED WIPING CLOTHS ON COUNTER IN KITCHEN AND AT WAISTS OF COOKS/CHEFS.
OBSERVED VARIOUS FOODS OUT OF TEMPERATURE CONTROL.
PROVIDE PROBE THERMOMETER FOR FACILITY CAPABLE OF DETECTING 0F-220F AT A MINIMUM.
RAWS OBSERVED STORED ABOVE AND NEXT TO READY TO EAT FOODS.
SLICER OBSERVED WITH FOOD DEBRIS
ICE MACHINE OBSERVED WITH MOLD LIKE GROWTH ON INNER COMPARTMENT. SLICER OBSERVED WITH FOOD DEBRIS
ICE MACHINE OBSERVED WITH MOLD LIKE GROWTH ON INNER COMPARTMENT. SLICER OBSERVED WITH FOOD DEBRIS
ICE MACHINE OBSERVED WITH MOLD LIKE GROWTH ON INNER COMPARTMENT. SLICER OBSERVED WITH FOOD DEBRIS
ICE MACHINE OBSERVED WITH MOLD LIKE GROWTH ON INNER COMPARTMENT. SLICER OBSERVED WITH FOOD DEBRIS
ICE MACHINE OBSERVED WITH MOLD LIKE GROWTH ON INNER COMPARTMENT. SLICER OBSERVED WITH FOOD DEBRIS
ICE MACHINE OBSERVED WITH MOLD LIKE GROWTH ON INNER COMPARTMENT. SLICER OBSERVED WITH FOOD DEBRIS
ICE MACHINE OBSERVED WITH MOLD LIKE GROWTH ON INNER COMPARTMENT.
WALK IN REFRIGERATOR DOOR TO FREEZER DOES NOT CLOSE.
VARIOUS BRANDS AND TYPES OF GALLON WATER CONTAINERS BEING RE-USED.
OBSERVED BOARDS WITH CUT MARKS WITH DEBRIS AND OIL BUILDUP. WALK IN REFRIGERATOR DOOR TO FREEZER DOES NOT CLOSE.
VARIOUS BRANDS AND TYPES OF GALLON WATER CONTAINERS BEING RE-USED.
OBSERVED BOARDS WITH CUT MARKS WITH DEBRIS AND OIL BUILDUP. WALK IN REFRIGERATOR DOOR TO FREEZER DOES NOT CLOSE.
VARIOUS BRANDS AND TYPES OF GALLON WATER CONTAINERS BEING RE-USED.
OBSERVED BOARDS WITH CUT MARKS WITH DEBRIS AND OIL BUILDUP. WALK IN REFRIGERATOR DOOR TO FREEZER DOES NOT CLOSE.
VARIOUS BRANDS AND TYPES OF GALLON WATER CONTAINERS BEING RE-USED.
OBSERVED BOARDS WITH CUT MARKS WITH DEBRIS AND OIL BUILDUP. WALK IN REFRIGERATOR DOOR TO FREEZER DOES NOT CLOSE.
VARIOUS BRANDS AND TYPES OF GALLON WATER CONTAINERS BEING RE-USED.
OBSERVED BOARDS WITH CUT MARKS WITH DEBRIS AND OIL BUILDUP. WALK IN REFRIGERATOR DOOR TO FREEZER DOES NOT CLOSE.
VARIOUS BRANDS AND TYPES OF GALLON WATER CONTAINERS BEING RE-USED.
OBSERVED BOARDS WITH CUT MARKS WITH DEBRIS AND OIL BUILDUP.
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))
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)
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))
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))
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)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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))
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)
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))
KITCHEN HAND WASH SINK WITHOUT PAPER TOWELS.
NO PROBE THERMOMETER TO CHECK FOODS AND NO THERMOMETERS IN REFRIGERATION UNITS.
OBSERVED 3X HOSE FLIES IN KITCHEN AREA AND GREATER THAN 10 WINGED INSECTS, RODENTS, BIRDS, AND ANIMALS.
OBSERVED ALUMINUM FOIL AND CARDBOARD USED AS LINERS.
OBSERVED BOWLS BEING USED AS SCOOPS.
NO STOPPER FOR 3-COMP SINK AVAILABLE.
WALK IN FREEZER DOOR DOES NOT CLOSE.
OBSERVED NUMEROUS PLASTIC BUCKETS BEING RE-USED. OBSERVED ALUMINUM FOIL AND CARDBOARD USED AS LINERS.
OBSERVED BOWLS BEING USED AS SCOOPS.
NO STOPPER FOR 3-COMP SINK AVAILABLE.
WALK IN FREEZER DOOR DOES NOT CLOSE.
OBSERVED NUMEROUS PLASTIC BUCKETS BEING RE-USED. OBSERVED ALUMINUM FOIL AND CARDBOARD USED AS LINERS.
OBSERVED BOWLS BEING USED AS SCOOPS.
NO STOPPER FOR 3-COMP SINK AVAILABLE.
WALK IN FREEZER DOOR DOES NOT CLOSE.
OBSERVED NUMEROUS PLASTIC BUCKETS BEING RE-USED. OBSERVED ALUMINUM FOIL AND CARDBOARD USED AS LINERS.
OBSERVED BOWLS BEING USED AS SCOOPS.
NO STOPPER FOR 3-COMP SINK AVAILABLE.
WALK IN FREEZER DOOR DOES NOT CLOSE.
OBSERVED NUMEROUS PLASTIC BUCKETS BEING RE-USED. OBSERVED ALUMINUM FOIL AND CARDBOARD USED AS LINERS.
OBSERVED BOWLS BEING USED AS SCOOPS.
NO STOPPER FOR 3-COMP SINK AVAILABLE.
WALK IN FREEZER DOOR DOES NOT CLOSE.
OBSERVED NUMEROUS PLASTIC BUCKETS BEING RE-USED. OBSERVED ALUMINUM FOIL AND CARDBOARD USED AS LINERS.
OBSERVED BOWLS BEING USED AS SCOOPS.
NO STOPPER FOR 3-COMP SINK AVAILABLE.
WALK IN FREEZER DOOR DOES NOT CLOSE.
OBSERVED NUMEROUS PLASTIC BUCKETS BEING RE-USED. OBSERVED ALUMINUM FOIL AND CARDBOARD USED AS LINERS.
OBSERVED BOWLS BEING USED AS SCOOPS.
NO STOPPER FOR 3-COMP SINK AVAILABLE.
WALK IN FREEZER DOOR DOES NOT CLOSE.
OBSERVED NUMEROUS PLASTIC BUCKETS BEING RE-USED. OBSERVED ALUMINUM FOIL AND CARDBOARD USED AS LINERS.
OBSERVED BOWLS BEING USED AS SCOOPS.
NO STOPPER FOR 3-COMP SINK AVAILABLE.
WALK IN FREEZER DOOR DOES NOT CLOSE.
OBSERVED NUMEROUS PLASTIC BUCKETS BEING RE-USED. OBSERVED ALUMINUM FOIL AND CARDBOARD USED AS LINERS.
OBSERVED BOWLS BEING USED AS SCOOPS.
NO STOPPER FOR 3-COMP SINK AVAILABLE.
WALK IN FREEZER DOOR DOES NOT CLOSE.
OBSERVED NUMEROUS PLASTIC BUCKETS BEING RE-USED. OBSERVED ALUMINUM FOIL AND CARDBOARD USED AS LINERS.
OBSERVED BOWLS BEING USED AS SCOOPS.
NO STOPPER FOR 3-COMP SINK AVAILABLE.
WALK IN FREEZER DOOR DOES NOT CLOSE.
OBSERVED NUMEROUS PLASTIC BUCKETS BEING RE-USED. OBSERVED ALUMINUM FOIL AND CARDBOARD USED AS LINERS.
OBSERVED BOWLS BEING USED AS SCOOPS.
NO STOPPER FOR 3-COMP SINK AVAILABLE.
WALK IN FREEZER DOOR DOES NOT CLOSE.
OBSERVED NUMEROUS PLASTIC BUCKETS BEING RE-USED. OBSERVED ALUMINUM FOIL AND CARDBOARD USED AS LINERS.
OBSERVED BOWLS BEING USED AS SCOOPS.
NO STOPPER FOR 3-COMP SINK AVAILABLE.
WALK IN FREEZER DOOR DOES NOT CLOSE.
OBSERVED NUMEROUS PLASTIC BUCKETS BEING RE-USED. OBSERVED ALUMINUM FOIL AND CARDBOARD USED AS LINERS.
OBSERVED BOWLS BEING USED AS SCOOPS.
NO STOPPER FOR 3-COMP SINK AVAILABLE.
WALK IN FREEZER DOOR DOES NOT CLOSE.
OBSERVED NUMEROUS PLASTIC BUCKETS BEING RE-USED. OBSERVED ALUMINUM FOIL AND CARDBOARD USED AS LINERS.
OBSERVED BOWLS BEING USED AS SCOOPS.
NO STOPPER FOR 3-COMP SINK AVAILABLE.
WALK IN FREEZER DOOR DOES NOT CLOSE.
OBSERVED NUMEROUS PLASTIC BUCKETS BEING RE-USED. OBSERVED ALUMINUM FOIL AND CARDBOARD USED AS LINERS.
OBSERVED BOWLS BEING USED AS SCOOPS.
NO STOPPER FOR 3-COMP SINK AVAILABLE.
WALK IN FREEZER DOOR DOES NOT CLOSE.
OBSERVED NUMEROUS PLASTIC BUCKETS BEING RE-USED. OBSERVED ALUMINUM FOIL AND CARDBOARD USED AS LINERS.
OBSERVED BOWLS BEING USED AS SCOOPS.
NO STOPPER FOR 3-COMP SINK AVAILABLE.
WALK IN FREEZER DOOR DOES NOT CLOSE.
OBSERVED NUMEROUS PLASTIC BUCKETS BEING RE-USED. OBSERVED ALUMINUM FOIL AND CARDBOARD USED AS LINERS.
OBSERVED BOWLS BEING USED AS SCOOPS.
NO STOPPER FOR 3-COMP SINK AVAILABLE.
WALK IN FREEZER DOOR DOES NOT CLOSE.
OBSERVED NUMEROUS PLASTIC BUCKETS BEING RE-USED. OBSERVED ALUMINUM FOIL AND CARDBOARD USED AS LINERS.
OBSERVED BOWLS BEING USED AS SCOOPS.
NO STOPPER FOR 3-COMP SINK AVAILABLE.
WALK IN FREEZER DOOR DOES NOT CLOSE.
OBSERVED NUMEROUS PLASTIC BUCKETS BEING RE-USED. OBSERVED ALUMINUM FOIL AND CARDBOARD USED AS LINERS.
OBSERVED BOWLS BEING USED AS SCOOPS.
NO STOPPER FOR 3-COMP SINK AVAILABLE.
WALK IN FREEZER DOOR DOES NOT CLOSE.
OBSERVED NUMEROUS PLASTIC BUCKETS BEING RE-USED. OBSERVED ALUMINUM FOIL AND CARDBOARD USED AS LINERS.
OBSERVED BOWLS BEING USED AS SCOOPS.
NO STOPPER FOR 3-COMP SINK AVAILABLE.
WALK IN FREEZER DOOR DOES NOT CLOSE.
OBSERVED NUMEROUS PLASTIC BUCKETS BEING RE-USED. OBSERVED ALUMINUM FOIL AND CARDBOARD USED AS LINERS.
OBSERVED BOWLS BEING USED AS SCOOPS.
NO STOPPER FOR 3-COMP SINK AVAILABLE.
WALK IN FREEZER DOOR DOES NOT CLOSE.
OBSERVED NUMEROUS PLASTIC BUCKETS BEING RE-USED. OBSERVED ALUMINUM FOIL AND CARDBOARD USED AS LINERS.
OBSERVED BOWLS BEING USED AS SCOOPS.
NO STOPPER FOR 3-COMP SINK AVAILABLE.
WALK IN FREEZER DOOR DOES NOT CLOSE.
OBSERVED NUMEROUS PLASTIC BUCKETS BEING RE-USED. OBSERVED ALUMINUM FOIL AND CARDBOARD USED AS LINERS.
OBSERVED BOWLS BEING USED AS SCOOPS.
NO STOPPER FOR 3-COMP SINK AVAILABLE.
WALK IN FREEZER DOOR DOES NOT CLOSE.
OBSERVED NUMEROUS PLASTIC BUCKETS BEING RE-USED. OBSERVED ALUMINUM FOIL AND CARDBOARD USED AS LINERS.
OBSERVED BOWLS BEING USED AS SCOOPS.
NO STOPPER FOR 3-COMP SINK AVAILABLE.
WALK IN FREEZER DOOR DOES NOT CLOSE.
OBSERVED NUMEROUS PLASTIC BUCKETS BEING RE-USED. OBSERVED ALUMINUM FOIL AND CARDBOARD USED AS LINERS.
OBSERVED BOWLS BEING USED AS SCOOPS.
NO STOPPER FOR 3-COMP SINK AVAILABLE.
WALK IN FREEZER DOOR DOES NOT CLOSE.
OBSERVED NUMEROUS PLASTIC BUCKETS BEING RE-USED. OBSERVED ALUMINUM FOIL AND CARDBOARD USED AS LINERS.
OBSERVED BOWLS BEING USED AS SCOOPS.
NO STOPPER FOR 3-COMP SINK AVAILABLE.
WALK IN FREEZER DOOR DOES NOT CLOSE.
OBSERVED NUMEROUS PLASTIC BUCKETS BEING RE-USED. OBSERVED ALUMINUM FOIL AND CARDBOARD USED AS LINERS.
OBSERVED BOWLS BEING USED AS SCOOPS.
NO STOPPER FOR 3-COMP SINK AVAILABLE.
WALK IN FREEZER DOOR DOES NOT CLOSE.
OBSERVED NUMEROUS PLASTIC BUCKETS BEING RE-USED. OBSERVED ALUMINUM FOIL AND CARDBOARD USED AS LINERS.
OBSERVED BOWLS BEING USED AS SCOOPS.
NO STOPPER FOR 3-COMP SINK AVAILABLE.
WALK IN FREEZER DOOR DOES NOT CLOSE.
OBSERVED NUMEROUS PLASTIC BUCKETS BEING RE-USED. OBSERVED ALUMINUM FOIL AND CARDBOARD USED AS LINERS.
OBSERVED BOWLS BEING USED AS SCOOPS.
NO STOPPER FOR 3-COMP SINK AVAILABLE.
WALK IN FREEZER DOOR DOES NOT CLOSE.
OBSERVED NUMEROUS PLASTIC BUCKETS BEING RE-USED. OBSERVED ALUMINUM FOIL AND CARDBOARD USED AS LINERS.
OBSERVED BOWLS BEING USED AS SCOOPS.
NO STOPPER FOR 3-COMP SINK AVAILABLE.
WALK IN FREEZER DOOR DOES NOT CLOSE.
OBSERVED NUMEROUS PLASTIC BUCKETS BEING RE-USED. OBSERVED ALUMINUM FOIL AND CARDBOARD USED AS LINERS.
OBSERVED BOWLS BEING USED AS SCOOPS.
NO STOPPER FOR 3-COMP SINK AVAILABLE.
WALK IN FREEZER DOOR DOES NOT CLOSE.
OBSERVED NUMEROUS PLASTIC BUCKETS BEING RE-USED. OBSERVED ALUMINUM FOIL AND CARDBOARD USED AS LINERS.
OBSERVED BOWLS BEING USED AS SCOOPS.
NO STOPPER FOR 3-COMP SINK AVAILABLE.
WALK IN FREEZER DOOR DOES NOT CLOSE.
OBSERVED NUMEROUS PLASTIC BUCKETS BEING RE-USED. OBSERVED ALUMINUM FOIL AND CARDBOARD USED AS LINERS.
OBSERVED BOWLS BEING USED AS SCOOPS.
NO STOPPER FOR 3-COMP SINK AVAILABLE.
WALK IN FREEZER DOOR DOES NOT CLOSE.
OBSERVED NUMEROUS PLASTIC BUCKETS BEING RE-USED. OBSERVED ALUMINUM FOIL AND CARDBOARD USED AS LINERS.
OBSERVED BOWLS BEING USED AS SCOOPS.
NO STOPPER FOR 3-COMP SINK AVAILABLE.
WALK IN FREEZER DOOR DOES NOT CLOSE.
OBSERVED NUMEROUS PLASTIC BUCKETS BEING RE-USED. OBSERVED ALUMINUM FOIL AND CARDBOARD USED AS LINERS.
OBSERVED BOWLS BEING USED AS SCOOPS.
NO STOPPER FOR 3-COMP SINK AVAILABLE.
WALK IN FREEZER DOOR DOES NOT CLOSE.
OBSERVED NUMEROUS PLASTIC BUCKETS BEING RE-USED. OBSERVED ALUMINUM FOIL AND CARDBOARD USED AS LINERS.
OBSERVED BOWLS BEING USED AS SCOOPS.
NO STOPPER FOR 3-COMP SINK AVAILABLE.
WALK IN FREEZER DOOR DOES NOT CLOSE.
OBSERVED NUMEROUS PLASTIC BUCKETS BEING RE-USED. OBSERVED ALUMINUM FOIL AND CARDBOARD USED AS LINERS.
OBSERVED BOWLS BEING USED AS SCOOPS.
NO STOPPER FOR 3-COMP SINK AVAILABLE.
WALK IN FREEZER DOOR DOES NOT CLOSE.
OBSERVED NUMEROUS PLASTIC BUCKETS BEING RE-USED.
OBSERVED EMPLOYEE WASH FOOD CONTAINERS WITHOUT THE USE OF SOAP OR SANITIZER.
OBSERVED EMPLOYEE WASH HANDS AT HAND WASH STATION WITHOUT USING SOAP.
OBSERVED FLOOR DRAIN BY DISHWASHER AREA ON FLOOR WITH STANDING WATER.
OBSERVED KNIVES BEING STORED BETWEEN WALL AND FOOD PREP TABLE.
OBSERVED RAW MEATS STORED ABOVE VEGETABLES AND READY TO EAT ITEMS.
OBSERVED RAW MEATS THAWING IN 3-COMP SINK AND IN BIG TUB ON FLOOR.
OBSERVED SOILED WIPING TOWELS ON KITCHEN COUNTERS AND SANITIZER BUCKET AT FRONT END AT >200PPM CHLORINE.
SHELVES AND RACKS AT FACILITY WITH BUILDUP OF FOOD DEBRIS, OIL, DUST.
SHELVES AND RACKS AT FACILITY WITH BUILDUP OF FOOD DEBRIS, OIL, DUST.
SHELVES AND RACKS AT FACILITY WITH BUILDUP OF FOOD DEBRIS, OIL, DUST.
SHELVES AND RACKS AT FACILITY WITH BUILDUP OF FOOD DEBRIS, OIL, DUST.
SHELVES AND RACKS AT FACILITY WITH BUILDUP OF FOOD DEBRIS, OIL, DUST.
SHELVES AND RACKS AT FACILITY WITH BUILDUP OF FOOD DEBRIS, OIL, DUST.
SHELVES AND RACKS AT FACILITY WITH BUILDUP OF FOOD DEBRIS, OIL, DUST.
SHELVES AND RACKS AT FACILITY WITH BUILDUP OF FOOD DEBRIS, OIL, DUST.
SHELVES AND RACKS AT FACILITY WITH BUILDUP OF FOOD DEBRIS, OIL, DUST.
SHELVES AND RACKS AT FACILITY WITH BUILDUP OF FOOD DEBRIS, OIL, DUST.
SHELVES AND RACKS AT FACILITY WITH BUILDUP OF FOOD DEBRIS, OIL, DUST.
SHELVES AND RACKS AT FACILITY WITH BUILDUP OF FOOD DEBRIS, OIL, DUST.
SHELVES AND RACKS AT FACILITY WITH BUILDUP OF FOOD DEBRIS, OIL, DUST.
SHELVES AND RACKS AT FACILITY WITH BUILDUP OF FOOD DEBRIS, OIL, DUST.
SHELVES AND RACKS AT FACILITY WITH BUILDUP OF FOOD DEBRIS, OIL, DUST.
SHELVES AND RACKS AT FACILITY WITH BUILDUP OF FOOD DEBRIS, OIL, DUST.
SHELVES AND RACKS AT FACILITY WITH BUILDUP OF FOOD DEBRIS, OIL, DUST.
SHELVES AND RACKS AT FACILITY WITH BUILDUP OF FOOD DEBRIS, OIL, DUST.
SHELVES AND RACKS AT FACILITY WITH BUILDUP OF FOOD DEBRIS, OIL, DUST.
SHELVES AND RACKS AT FACILITY WITH BUILDUP OF FOOD DEBRIS, OIL, DUST.
SHELVES AND RACKS AT FACILITY WITH BUILDUP OF FOOD DEBRIS, OIL, DUST.
SHELVES AND RACKS AT FACILITY WITH BUILDUP OF FOOD DEBRIS, OIL, DUST.
SHELVES AND RACKS AT FACILITY WITH BUILDUP OF FOOD DEBRIS, OIL, DUST.
SHELVES AND RACKS AT FACILITY WITH BUILDUP OF FOOD DEBRIS, OIL, DUST.
SHELVES AND RACKS AT FACILITY WITH BUILDUP OF FOOD DEBRIS, OIL, DUST.
SHELVES AND RACKS AT FACILITY WITH BUILDUP OF FOOD DEBRIS, OIL, DUST.
SHELVES AND RACKS AT FACILITY WITH BUILDUP OF FOOD DEBRIS, OIL, DUST.
SHELVES AND RACKS AT FACILITY WITH BUILDUP OF FOOD DEBRIS, OIL, DUST.
SHELVES AND RACKS AT FACILITY WITH BUILDUP OF FOOD DEBRIS, OIL, DUST.
SHELVES AND RACKS AT FACILITY WITH BUILDUP OF FOOD DEBRIS, OIL, DUST.
SHELVES AND RACKS AT FACILITY WITH BUILDUP OF FOOD DEBRIS, OIL, DUST.
SHELVES AND RACKS AT FACILITY WITH BUILDUP OF FOOD DEBRIS, OIL, DUST.
SHELVES AND RACKS AT FACILITY WITH BUILDUP OF FOOD DEBRIS, OIL, DUST.
SHELVES AND RACKS AT FACILITY WITH BUILDUP OF FOOD DEBRIS, OIL, DUST.
SHELVES AND RACKS AT FACILITY WITH BUILDUP OF FOOD DEBRIS, OIL, DUST.
SHELVES AND RACKS AT FACILITY WITH BUILDUP OF FOOD DEBRIS, OIL, DUST.
SHELVES AND RACKS AT FACILITY WITH BUILDUP OF FOOD DEBRIS, OIL, DUST.
VENTILATION FILTERS WITH OIL AND DUST, GREASE BUILDUP.
WALLS AND CEILINGS WITH BUILDUP OF DIRT, OIL, AND DEBRIS.
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Restaurants in neighborhood
Name |
Address |
Distance |
|---|---|---|
| DARDA SEAFOOD RESTAURANT | 296 Barber Court, Milpitas | 0.00 miles |
| MY DUMPLING | 300 Barber Court, Milpitas | 0.00 miles |
| DRAGON GATE BBQ | 228 Barber Court, Milpitas | 0.01 miles |
| SUSHI FACTORY | 222 Barber Court, Milpitas | 0.02 miles |
| SHANGHAI DELIGHT | 218 Barber Court, Milpitas | 0.02 miles |
| CHILI GARDEN | 210 Barber Court, Milpitas | 0.02 miles |
| WON KEE SEAFOOD RESTAURANT | 206 Barber Court, Milpitas | 0.03 miles |
| 99 RANCH MARKET #66-RESTAURANT | 338 Barber Lane, Milpitas | 0.03 miles |
| 99 RANCH MARKET #66-BAKERY | 338 Barber Lane, Milpitas | 0.03 miles |
| HAMPTON INN MILPITAS | 215 Barber Court, Milpitas | 0.05 miles |
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Restaurant representatives - add corrected or new information about HEALTHY PORRIDGE, 290 Barber Court, Milpitas, CA 95035 »