HUNAN HOMES RESTAURANT, 4880 W El Camino Real, Los Altos, CA 94022 - Restaurant inspection findings and violations

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Business Info

Restaurant: HUNAN HOMES RESTAURANT
Address: 4880 W El Camino Real, Los Altos, CA 94022
Type: Restaurant 6-25 Employees
Total inspections: 30
Last inspection: Oct 2, 2013
Score
(the higher the better)
91
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • Adequate handwash facilities supplied & acc...
  • Equipment/Utensils - approved installed, clean
  • Toilet facilities: properly constructed, supplied,...
  • Urban Runoff: fats, oil, grease
  • Wiping cloths: properly used and stored
Routine Inspection Feb 24, 2010 95
  • Adequate handwash facilities supplied & acc...
  • Compliance with shell stock tags, condition
  • Compliance with shell stock tags, condition, displ...
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Food separated and protected
  • No rodents, insects, birds, or animals
  • Plumbing-proper backflow devices
  • Sewage and wastewater properly disposed
  • Sewage and wastewater properly disposed
  • Urban Runoff: fats, oil, grease
Routine Inspection Aug 17, 2010 81
  • Compliance with shell stock tags, condition
  • Floors, walls & ceilings: built, maintained, and
Follow-up Inspection Aug 17, 2010 98
No violation noted during this evaluation. Enforcement Action Aug 17, 2010 100
No violation noted during this evaluation. Complaint Inspection Dec 6, 2010 100
  • Adequate handwash facilities supplied & acc...
  • Adequate ventilation and lighting designated area
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Garbage and refuse properly disposed facilities
  • No rodents, insects, birds, or animals
  • Premises personal/cleaning items vermin-proofing
  • Proper hot and cold holding temperatures
  • Sewage and wastewater properly disposed
  • Thermometers provided and accurate
  • Urban Runoff: fats, oil, grease
Routine Inspection Jan 18, 2011 85
  • Adequate handwash facilities supplied & acc...
  • Adequate ventilation and lighting designated area
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • No rodents, insects, birds, or animals
  • Premises personal/cleaning items vermin-proofing
  • Sewage and wastewater properly disposed
  • Urban Runoff: fats, oil, grease
Follow-up Inspection Jan 19, 2011 88
  • Sewage and wastewater properly disposed
  • Urban Runoff: fats, oil, grease
Follow-up Inspection Jan 20, 2011 94
  • Floors, walls & ceilings: built, maintained, and
  • Sewage and wastewater properly disposed
  • Urban Runoff: fats, oil, grease
Follow-up Inspection Jan 24, 2011 97
  • Adequate handwash facilities supplied & acc...
  • Adequate handwash facilities supplied & accessible...
  • Adequate ventilation and lighting designated area
  • Approved thawing methods used, frozen food
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Premises personal/cleaning items vermin-proofing
  • Proper hot and cold holding temperatures
  • Sewage and wastewater properly disposed
  • Wiping cloths: properly used and stored
Routine Inspection Jun 9, 2011 89
No violation noted during this evaluation. Follow-up Inspection Jun 28, 2011 100
  • Sewage and wastewater properly disposed
Follow-up Inspection Jun 30, 2011 95
No violation noted during this evaluation. Follow-up Inspection Jul 1, 2011 100
No violation noted during this evaluation. Follow-up Inspection Jul 20, 2011 100
No violation noted during this evaluation. Follow-up Inspection Sep 1, 2011 100
  • Adequate handwash facilities supplied & acc...
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • No rodents, insects, birds, or animals
Routine Inspection Sep 28, 2011 96
  • Adequate handwash facilities supplied & acc...
  • Adequate ventilation and lighting designated area
  • Compliance with shell stock tags, condition
  • Compliance with shell stock tags, condition, displ...
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Garbage and refuse properly disposed facilities
  • No rodents, insects, birds, or animals
  • Plumbing-proper backflow devices
  • Proper hot and cold holding temperatures
  • Urban Runoff: fats, oil, grease
Routine Inspection Jan 9, 2012 88
No violation noted during this evaluation. Complaint Inspection Jan 9, 2012 100
  • Adequate ventilation and lighting designated area
  • Floors, walls & ceilings: built, maintained, and
  • Garbage and refuse properly disposed facilities
  • Urban Runoff: fats, oil, grease
Follow-up Inspection Jan 18, 2012 96
No violation noted during this evaluation. Complaint-follow-up Jan 18, 2012 100
  • Garbage and refuse properly disposed facilities
  • Urban Runoff: fats, oil, grease
  • Urban Runoff: verbal notice
Follow-up Inspection Feb 2, 2012 97
No violation noted during this evaluation. Follow-up Inspection Feb 7, 2012 100
  • Compliance with shell stock tags, condition
  • Compliance with shell stock tags, condition, displ...
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Food storage containers identified
  • Garbage and refuse properly disposed facilities
  • No rodents, insects, birds, or animals
  • Plumbing-proper backflow devices
  • Premises personal/cleaning items vermin-proofing
  • Toxic substances properly identified, stored, used...
  • Wiping cloths: properly used and stored
Routine Inspection May 14, 2012 88
No violation noted during this evaluation. Follow-up Inspection May 23, 2012 100
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Food storage containers identified
  • Garbage and refuse properly disposed facilities
  • Plumbing-proper backflow devices
Routine Inspection Oct 9, 2012 94
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Plumbing-proper backflow devices
  • Premises personal/cleaning items vermin-proofing
  • Proper cooking time & temperatures
  • Proper signs posted
  • Sewage and wastewater properly disposed
  • Toxic substances properly identified, stored, used...
  • Wiping cloths: properly used and stored
Routine Inspection Feb 6, 2013 90
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
Follow-up Inspection Feb 21, 2013 98
  • Equipment, utensils - Unapproved, unclean, not in good repair, inadequate capacity
  • Equipment, utensils, linens: Improper storage and use
  • Food contact surfaces unclean and unsanitized [multiple violations]
  • Food not separated and unprotected
  • Food storage containers are not identified
  • Inadequate floors, walls, ceilings: built, maintained, clean
  • Plumbing unapproved, not installed, not in good repair; improper backflow devices
Routine Inspection Jun 13, 2013 92
No violation noted during this evaluation. Follow-up Inspection Jun 19, 2013 100
  • Equipment, utensils - Unapproved, unclean, not in good repair, inadequate capacity
  • Equipment, utensils, linens: Improper storage and use
  • Garbage and refuse improperly disposed
  • Improper shell stock tags/condition/display
  • Inadequate floors, walls, ceilings: built, maintained, clean
  • Inadequate handwash facilities: supplied or accessible
  • Inadequate ventilation and lighting in designated area
  • Not in compliance with shell stock tags, condition...
  • Wiping cloths: improperly used and stored
Routine Inspection Oct 2, 2013 91

Violation descriptions and comments

Feb 24, 2010

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)
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)
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))
Fats, oils or grease released from improperly maintained grease traps or collection devices resulting in discharge.

Aug 17, 2010

All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
The 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 liquid waste must drain to an approved fully functioning sewage disposal system. (114197)
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)
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))
Shell stock shall have complete certification tags and shall be properly stored and displayed. (114039 - 114039.5)
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)
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)
Fats, oils or grease released from improperly maintained grease traps or collection devices resulting in discharge.
Shell stock shall have complete certification tags and shall be properly stored and displayed. (114039 - 114039.5)

Aug 17, 2010

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)
Shell stock shall have complete certification tags and shall be properly stored and displayed. (114039 - 114039.5)

Jan 18, 2011

Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
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 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 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))
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 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)
Fats, oils or grease released from improperly maintained grease traps or collection devices resulting in discharge.

Jan 19, 2011

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)
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)
Fats, oils or grease released from improperly maintained grease traps or collection devices resulting in discharge.
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)
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 liquid waste must drain to an approved fully functioning sewage disposal system. (114197)

Jan 20, 2011

Fats, oils or grease released from improperly maintained grease traps or collection devices resulting in discharge.
All liquid waste must drain to an approved fully functioning sewage disposal system. (114197)

Jan 24, 2011

All liquid waste must drain to an approved fully functioning sewage disposal system. (114197)
Fats, oils or grease released from improperly maintained grease traps or collection devices resulting in discharge.
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)

Jun 9, 2011

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 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)
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))
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 liquid waste must drain to an approved fully functioning sewage disposal system. (114197)
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))

Jun 30, 2011

All liquid waste must drain to an approved fully functioning sewage disposal system. (114197)

Sep 28, 2011

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))
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)

Jan 9, 2012

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))
Shell stock shall have complete certification tags and shall be properly stored and displayed. (114039 - 114039.5)
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)
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)
Fats, oils or grease released from improperly maintained grease traps or collection devices resulting in discharge.
Shell stock shall have complete certification tags and shall be properly stored and displayed. (114039 - 114039.5)
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
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)
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)

Jan 18, 2012

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)
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 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)
Fats, oils or grease released from improperly maintained grease traps or collection devices resulting in discharge.

Feb 2, 2012

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)
Fats, oils or grease released from improperly maintained grease traps or collection devices resulting in discharge.
Verbal warning providing information for corrective actions.

May 14, 2012

Shell stock shall have complete certification tags and shall be properly stored and displayed. (114039 - 114039.5)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. (114254, 114254.1, 114254.2)
All 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))
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)
Shell stock shall have complete certification tags and shall be properly stored and displayed. (114039 - 114039.5)
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)

Oct 9, 2012

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 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 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)

Feb 6, 2013

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 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)).
Comminuted meat, raw eggs, or any food containing comminuted meat or raw eggs, shall be heated to 155°F for 15 sec. Single pieces of meat, and eggs for immediate service, shall be heated to 145°F for 15 sec. Poultry, comminuted poultry, stuffed fish / meat / poultry shall be heated to 165°F. Other temperature requirements may apply. (114004, 114008, 114010)
All liquid waste must drain to an approved fully functioning sewage disposal system. (114197)
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 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)
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)

CLEAN FLOOR AND WALLS AND WALL SHELVES.
REPAINT RESTROOM DOOR IN KITCHEN. CLEAN FLOOR AND WALLS AND WALL SHELVES.
REPAINT RESTROOM DOOR IN KITCHEN. CLEAN FLOOR AND WALLS AND WALL SHELVES.
REPAINT RESTROOM DOOR IN KITCHEN. CLEAN FLOOR AND WALLS AND WALL SHELVES.
REPAINT RESTROOM DOOR IN KITCHEN. CLEAN FLOOR AND WALLS AND WALL SHELVES.
REPAINT RESTROOM DOOR IN KITCHEN. CLEAN FLOOR AND WALLS AND WALL SHELVES.
REPAINT RESTROOM DOOR IN KITCHEN. CLEAN FLOOR AND WALLS AND WALL SHELVES.
REPAINT RESTROOM DOOR IN KITCHEN. CLEAN FLOOR AND WALLS AND WALL SHELVES.
REPAINT RESTROOM DOOR IN KITCHEN. CLEAN FLOOR AND WALLS AND WALL SHELVES.
REPAINT RESTROOM DOOR IN KITCHEN. CLEAN FLOOR AND WALLS AND WALL SHELVES.
REPAINT RESTROOM DOOR IN KITCHEN. CLEAN FLOOR AND WALLS AND WALL SHELVES.
REPAINT RESTROOM DOOR IN KITCHEN. CLEAN FLOOR AND WALLS AND WALL SHELVES.
REPAINT RESTROOM DOOR IN KITCHEN. CLEAN FLOOR AND WALLS AND WALL SHELVES.
REPAINT RESTROOM DOOR IN KITCHEN. CLEAN FLOOR AND WALLS AND WALL SHELVES.
REPAINT RESTROOM DOOR IN KITCHEN.
DISCARD WIPE CLOTHS.
IN SMALL STOREROOM PLACE RICE COOKER ON METAL/PLASTIC TRAY.
REPLACE TAPS COVERED WOOD IN WALK IN USED TO SEPARATE TRAYS OF FOOD. IN SMALL STOREROOM PLACE RICE COOKER ON METAL/PLASTIC TRAY.
REPLACE TAPS COVERED WOOD IN WALK IN USED TO SEPARATE TRAYS OF FOOD. IN SMALL STOREROOM PLACE RICE COOKER ON METAL/PLASTIC TRAY.
REPLACE TAPS COVERED WOOD IN WALK IN USED TO SEPARATE TRAYS OF FOOD. IN SMALL STOREROOM PLACE RICE COOKER ON METAL/PLASTIC TRAY.
REPLACE TAPS COVERED WOOD IN WALK IN USED TO SEPARATE TRAYS OF FOOD. IN SMALL STOREROOM PLACE RICE COOKER ON METAL/PLASTIC TRAY.
REPLACE TAPS COVERED WOOD IN WALK IN USED TO SEPARATE TRAYS OF FOOD. IN SMALL STOREROOM PLACE RICE COOKER ON METAL/PLASTIC TRAY.
REPLACE TAPS COVERED WOOD IN WALK IN USED TO SEPARATE TRAYS OF FOOD. IN SMALL STOREROOM PLACE RICE COOKER ON METAL/PLASTIC TRAY.
REPLACE TAPS COVERED WOOD IN WALK IN USED TO SEPARATE TRAYS OF FOOD. IN SMALL STOREROOM PLACE RICE COOKER ON METAL/PLASTIC TRAY.
REPLACE TAPS COVERED WOOD IN WALK IN USED TO SEPARATE TRAYS OF FOOD. IN SMALL STOREROOM PLACE RICE COOKER ON METAL/PLASTIC TRAY.
REPLACE TAPS COVERED WOOD IN WALK IN USED TO SEPARATE TRAYS OF FOOD. IN SMALL STOREROOM PLACE RICE COOKER ON METAL/PLASTIC TRAY.
REPLACE TAPS COVERED WOOD IN WALK IN USED TO SEPARATE TRAYS OF FOOD. IN SMALL STOREROOM PLACE RICE COOKER ON METAL/PLASTIC TRAY.
REPLACE TAPS COVERED WOOD IN WALK IN USED TO SEPARATE TRAYS OF FOOD. IN SMALL STOREROOM PLACE RICE COOKER ON METAL/PLASTIC TRAY.
REPLACE TAPS COVERED WOOD IN WALK IN USED TO SEPARATE TRAYS OF FOOD. IN SMALL STOREROOM PLACE RICE COOKER ON METAL/PLASTIC TRAY.
REPLACE TAPS COVERED WOOD IN WALK IN USED TO SEPARATE TRAYS OF FOOD. IN SMALL STOREROOM PLACE RICE COOKER ON METAL/PLASTIC TRAY.
REPLACE TAPS COVERED WOOD IN WALK IN USED TO SEPARATE TRAYS OF FOOD. IN SMALL STOREROOM PLACE RICE COOKER ON METAL/PLASTIC TRAY.
REPLACE TAPS COVERED WOOD IN WALK IN USED TO SEPARATE TRAYS OF FOOD.
IN SMALL STOREROOM PLACE RICE COOKER ON METAL/PLASTIC TRAYS.
ONCE REOPENED DO NOT REUSE SIZE 10 CANS. IN SMALL STOREROOM PLACE RICE COOKER ON METAL/PLASTIC TRAYS.
ONCE REOPENED DO NOT REUSE SIZE 10 CANS. IN SMALL STOREROOM PLACE RICE COOKER ON METAL/PLASTIC TRAYS.
ONCE REOPENED DO NOT REUSE SIZE 10 CANS. IN SMALL STOREROOM PLACE RICE COOKER ON METAL/PLASTIC TRAYS.
ONCE REOPENED DO NOT REUSE SIZE 10 CANS. IN SMALL STOREROOM PLACE RICE COOKER ON METAL/PLASTIC TRAYS.
ONCE REOPENED DO NOT REUSE SIZE 10 CANS. IN SMALL STOREROOM PLACE RICE COOKER ON METAL/PLASTIC TRAYS.
ONCE REOPENED DO NOT REUSE SIZE 10 CANS. IN SMALL STOREROOM PLACE RICE COOKER ON METAL/PLASTIC TRAYS.
ONCE REOPENED DO NOT REUSE SIZE 10 CANS. IN SMALL STOREROOM PLACE RICE COOKER ON METAL/PLASTIC TRAYS.
ONCE REOPENED DO NOT REUSE SIZE 10 CANS. IN SMALL STOREROOM PLACE RICE COOKER ON METAL/PLASTIC TRAYS.
ONCE REOPENED DO NOT REUSE SIZE 10 CANS. IN SMALL STOREROOM PLACE RICE COOKER ON METAL/PLASTIC TRAYS.
ONCE REOPENED DO NOT REUSE SIZE 10 CANS. IN SMALL STOREROOM PLACE RICE COOKER ON METAL/PLASTIC TRAYS.
ONCE REOPENED DO NOT REUSE SIZE 10 CANS. IN SMALL STOREROOM PLACE RICE COOKER ON METAL/PLASTIC TRAYS.
ONCE REOPENED DO NOT REUSE SIZE 10 CANS. IN SMALL STOREROOM PLACE RICE COOKER ON METAL/PLASTIC TRAYS.
ONCE REOPENED DO NOT REUSE SIZE 10 CANS. IN SMALL STOREROOM PLACE RICE COOKER ON METAL/PLASTIC TRAYS.
ONCE REOPENED DO NOT REUSE SIZE 10 CANS.
KEEP CURRENT REPORT.
PROVIDE COVER FOR OUTSIDE. CLEAN UP TOILET PAPER NOTED BY OUTSIDE RESTROOM CLEAN OUT.
REPLACE BROKEN PLASTIC WRAPPED FAUCET WITH INTEGRAL VACUUM BREAKER FOR MOP SINK BY WALK IN COOLER.
TAKE HOME "RAID" BUG SPRAY.

Feb 21, 2013

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)

EMPTY OPEN METAL CANS INTO CLEAN STAINLESS OR PLASTIC FOOD CONTAINERS.
USE A METAL TRAY BELOW SMALL RICE COOLER IN ICE MACHINE ROOM.

Jun 13, 2013

All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
The 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)
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)
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)
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)

BOWL NOTED IN FLOUR BIN.
USE PLASTIC TRAYS AND AVOID ALUMINUM FOIL ON SHELVES. BOWL NOTED IN FLOUR BIN.
USE PLASTIC TRAYS AND AVOID ALUMINUM FOIL ON SHELVES. BOWL NOTED IN FLOUR BIN.
USE PLASTIC TRAYS AND AVOID ALUMINUM FOIL ON SHELVES. BOWL NOTED IN FLOUR BIN.
USE PLASTIC TRAYS AND AVOID ALUMINUM FOIL ON SHELVES. BOWL NOTED IN FLOUR BIN.
USE PLASTIC TRAYS AND AVOID ALUMINUM FOIL ON SHELVES. BOWL NOTED IN FLOUR BIN.
USE PLASTIC TRAYS AND AVOID ALUMINUM FOIL ON SHELVES. BOWL NOTED IN FLOUR BIN.
USE PLASTIC TRAYS AND AVOID ALUMINUM FOIL ON SHELVES.
BROKEN JANITOR SINK FAUCET.
CLEAN WALK IN BOX SHELVES.
WORN OUT WOODEN CUTTING BLOCKS. CLEAN WALK IN BOX SHELVES.
WORN OUT WOODEN CUTTING BLOCKS. CLEAN WALK IN BOX SHELVES.
WORN OUT WOODEN CUTTING BLOCKS. CLEAN WALK IN BOX SHELVES.
WORN OUT WOODEN CUTTING BLOCKS. CLEAN WALK IN BOX SHELVES.
WORN OUT WOODEN CUTTING BLOCKS. CLEAN WALK IN BOX SHELVES.
WORN OUT WOODEN CUTTING BLOCKS. CLEAN WALK IN BOX SHELVES.
WORN OUT WOODEN CUTTING BLOCKS.
COVER ALL FOOD CONTAINERS IN STOREROOM.
EMPTY OPENED METAL CAN INTO REGULAR FOOD CONTAINERS.
POTS AND PANS WASHED WITHOUT SANITIZING STEP.
WIPE ALL DOORS TO ROOMS AND COOLERS DAILY.

Oct 2, 2013

Shell stock shall have complete certification tags and shall be properly stored and displayed. (114039 - 114039.5)
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 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)
Shell stock shall have complete certification tags and shall be properly stored and displayed. (114039 - 114039.5)
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 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))

KEEP EXTERIOR DEBRIS BIN LIDS CLOSED.
KEEP KITCHEN HAND SINK FREE OF CLUTTER.
KEEP SHELLFISH TAGS FOR 90 DAYS.
REPLACE BROKEN LIGHT COVER.
REPLACE MISSING CEILING PANEL.
REPLACE TOP COVER WOOD TRAY SEPARATORS.
SAND DOWN 3'-8' BUTCHER BLOCK TABLE. REPLACE TOP COVER WOOD TRAY SEPARATORS.
SAND DOWN 3'-8' BUTCHER BLOCK TABLE. REPLACE TOP COVER WOOD TRAY SEPARATORS.
SAND DOWN 3'-8' BUTCHER BLOCK TABLE. REPLACE TOP COVER WOOD TRAY SEPARATORS.
SAND DOWN 3'-8' BUTCHER BLOCK TABLE. REPLACE TOP COVER WOOD TRAY SEPARATORS.
SAND DOWN 3'-8' BUTCHER BLOCK TABLE. REPLACE TOP COVER WOOD TRAY SEPARATORS.
SAND DOWN 3'-8' BUTCHER BLOCK TABLE. REPLACE TOP COVER WOOD TRAY SEPARATORS.
SAND DOWN 3'-8' BUTCHER BLOCK TABLE. REPLACE TOP COVER WOOD TRAY SEPARATORS.
SAND DOWN 3'-8' BUTCHER BLOCK TABLE. REPLACE TOP COVER WOOD TRAY SEPARATORS.
SAND DOWN 3'-8' BUTCHER BLOCK TABLE. REPLACE TOP COVER WOOD TRAY SEPARATORS.
SAND DOWN 3'-8' BUTCHER BLOCK TABLE. REPLACE TOP COVER WOOD TRAY SEPARATORS.
SAND DOWN 3'-8' BUTCHER BLOCK TABLE. REPLACE TOP COVER WOOD TRAY SEPARATORS.
SAND DOWN 3'-8' BUTCHER BLOCK TABLE. REPLACE TOP COVER WOOD TRAY SEPARATORS.
SAND DOWN 3'-8' BUTCHER BLOCK TABLE. REPLACE TOP COVER WOOD TRAY SEPARATORS.
SAND DOWN 3'-8' BUTCHER BLOCK TABLE. REPLACE TOP COVER WOOD TRAY SEPARATORS.
SAND DOWN 3'-8' BUTCHER BLOCK TABLE. REPLACE TOP COVER WOOD TRAY SEPARATORS.
SAND DOWN 3'-8' BUTCHER BLOCK TABLE. REPLACE TOP COVER WOOD TRAY SEPARATORS.
SAND DOWN 3'-8' BUTCHER BLOCK TABLE. REPLACE TOP COVER WOOD TRAY SEPARATORS.
SAND DOWN 3'-8' BUTCHER BLOCK TABLE. REPLACE TOP COVER WOOD TRAY SEPARATORS.
SAND DOWN 3'-8' BUTCHER BLOCK TABLE. REPLACE TOP COVER WOOD TRAY SEPARATORS.
SAND DOWN 3'-8' BUTCHER BLOCK TABLE. REPLACE TOP COVER WOOD TRAY SEPARATORS.
SAND DOWN 3'-8' BUTCHER BLOCK TABLE. REPLACE TOP COVER WOOD TRAY SEPARATORS.
SAND DOWN 3'-8' BUTCHER BLOCK TABLE. REPLACE TOP COVER WOOD TRAY SEPARATORS.
SAND DOWN 3'-8' BUTCHER BLOCK TABLE. REPLACE TOP COVER WOOD TRAY SEPARATORS.
SAND DOWN 3'-8' BUTCHER BLOCK TABLE. REPLACE TOP COVER WOOD TRAY SEPARATORS.
SAND DOWN 3'-8' BUTCHER BLOCK TABLE. REPLACE TOP COVER WOOD TRAY SEPARATORS.
SAND DOWN 3'-8' BUTCHER BLOCK TABLE. REPLACE TOP COVER WOOD TRAY SEPARATORS.
SAND DOWN 3'-8' BUTCHER BLOCK TABLE. REPLACE TOP COVER WOOD TRAY SEPARATORS.
SAND DOWN 3'-8' BUTCHER BLOCK TABLE. REPLACE TOP COVER WOOD TRAY SEPARATORS.
SAND DOWN 3'-8' BUTCHER BLOCK TABLE. REPLACE TOP COVER WOOD TRAY SEPARATORS.
SAND DOWN 3'-8' BUTCHER BLOCK TABLE. REPLACE TOP COVER WOOD TRAY SEPARATORS.
SAND DOWN 3'-8' BUTCHER BLOCK TABLE. REPLACE TOP COVER WOOD TRAY SEPARATORS.
SAND DOWN 3'-8' BUTCHER BLOCK TABLE.
USE A SCOOP, NOT A BOWL IN BULK BINS.
USE LINEN WIPE RAGS ONCE AND LAVENDER.

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Restaurants in neighborhood

Name

Address

Distance
PEET'S COFFEE & TEA 4598 El Camino Real, Los Altos 0.02 miles
CHEF CHU'S MANDARIN KITCHEN 1067 N San Antonio Road, Los Altos 0.04 miles
ARMADILLO WILLY'S BBQ & CAFE 1031 N San Antonio Road, Los Altos 0.06 miles
THE COUNTER MOUNTAIN VIEW 2580 W El Camino Real, Mountain View 0.07 miles
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ESTHER'S GERMAN BAKERY AND CAFE 987 N San Antonio Road, Los Altos 0.08 miles
ESTRELLITA RESTAURANT 971 N San Antonio Road, Los Altos 0.09 miles
CHILI'S RESTAURANT #501 2560 W El Camino Real, Mountain View 0.09 miles
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