Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Routine Inspection | Jan 7, 2010 | 87 |
No violation noted during this evaluation. | Complaint Inspection | Jun 2, 2010 | 100 |
|
Routine Inspection | Sep 24, 2010 | 85 |
No violation noted during this evaluation. | Complaint Inspection | Sep 24, 2010 | 100 |
|
Follow-up Inspection | Nov 9, 2010 | 97 |
|
Routine Inspection | May 31, 2012 | 87 |
|
Routine Inspection | Mar 4, 2013 | 93 |
All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
All 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)
All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
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 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 employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
Food shall be 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))
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 °F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
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))
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 premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
Notification to consumer of ready-to-eat foods containing undercooked food, raw egg, or unpackaged confectionery containing more than 1/2% alcohol. 114012, 114093
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)
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))
An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
All 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))
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)
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 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)
All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
AT LEAST ONE PERSON MUST HAVE FOOD SAFETY CERTIFICATE FOR MANAGERS.
OBSERVED EGGS STORED ABOVE PRODUCE.
OBSERVED OPEN BULK BAG OF PRODUCT INSIDE DRY STORAGE STORE ALL OPEN BAG IN FOOD GOODS CONTAINER WITH TIGHT LID.
DISCONTINUE REUSING PLASTIC CONTAINERS. OBSERVED OPEN BULK BAG OF PRODUCT INSIDE DRY STORAGE STORE ALL OPEN BAG IN FOOD GOODS CONTAINER WITH TIGHT LID.
DISCONTINUE REUSING PLASTIC CONTAINERS. OBSERVED OPEN BULK BAG OF PRODUCT INSIDE DRY STORAGE STORE ALL OPEN BAG IN FOOD GOODS CONTAINER WITH TIGHT LID.
DISCONTINUE REUSING PLASTIC CONTAINERS. OBSERVED OPEN BULK BAG OF PRODUCT INSIDE DRY STORAGE STORE ALL OPEN BAG IN FOOD GOODS CONTAINER WITH TIGHT LID.
DISCONTINUE REUSING PLASTIC CONTAINERS. OBSERVED OPEN BULK BAG OF PRODUCT INSIDE DRY STORAGE STORE ALL OPEN BAG IN FOOD GOODS CONTAINER WITH TIGHT LID.
DISCONTINUE REUSING PLASTIC CONTAINERS. OBSERVED OPEN BULK BAG OF PRODUCT INSIDE DRY STORAGE STORE ALL OPEN BAG IN FOOD GOODS CONTAINER WITH TIGHT LID.
DISCONTINUE REUSING PLASTIC CONTAINERS. OBSERVED OPEN BULK BAG OF PRODUCT INSIDE DRY STORAGE STORE ALL OPEN BAG IN FOOD GOODS CONTAINER WITH TIGHT LID.
DISCONTINUE REUSING PLASTIC CONTAINERS. OBSERVED OPEN BULK BAG OF PRODUCT INSIDE DRY STORAGE STORE ALL OPEN BAG IN FOOD GOODS CONTAINER WITH TIGHT LID.
DISCONTINUE REUSING PLASTIC CONTAINERS. OBSERVED OPEN BULK BAG OF PRODUCT INSIDE DRY STORAGE STORE ALL OPEN BAG IN FOOD GOODS CONTAINER WITH TIGHT LID.
DISCONTINUE REUSING PLASTIC CONTAINERS. OBSERVED OPEN BULK BAG OF PRODUCT INSIDE DRY STORAGE STORE ALL OPEN BAG IN FOOD GOODS CONTAINER WITH TIGHT LID.
DISCONTINUE REUSING PLASTIC CONTAINERS. OBSERVED OPEN BULK BAG OF PRODUCT INSIDE DRY STORAGE STORE ALL OPEN BAG IN FOOD GOODS CONTAINER WITH TIGHT LID.
DISCONTINUE REUSING PLASTIC CONTAINERS. OBSERVED OPEN BULK BAG OF PRODUCT INSIDE DRY STORAGE STORE ALL OPEN BAG IN FOOD GOODS CONTAINER WITH TIGHT LID.
DISCONTINUE REUSING PLASTIC CONTAINERS. OBSERVED OPEN BULK BAG OF PRODUCT INSIDE DRY STORAGE STORE ALL OPEN BAG IN FOOD GOODS CONTAINER WITH TIGHT LID.
DISCONTINUE REUSING PLASTIC CONTAINERS. OBSERVED OPEN BULK BAG OF PRODUCT INSIDE DRY STORAGE STORE ALL OPEN BAG IN FOOD GOODS CONTAINER WITH TIGHT LID.
DISCONTINUE REUSING PLASTIC CONTAINERS. OBSERVED OPEN BULK BAG OF PRODUCT INSIDE DRY STORAGE STORE ALL OPEN BAG IN FOOD GOODS CONTAINER WITH TIGHT LID.
DISCONTINUE REUSING PLASTIC CONTAINERS. OBSERVED OPEN BULK BAG OF PRODUCT INSIDE DRY STORAGE STORE ALL OPEN BAG IN FOOD GOODS CONTAINER WITH TIGHT LID.
DISCONTINUE REUSING PLASTIC CONTAINERS. OBSERVED OPEN BULK BAG OF PRODUCT INSIDE DRY STORAGE STORE ALL OPEN BAG IN FOOD GOODS CONTAINER WITH TIGHT LID.
DISCONTINUE REUSING PLASTIC CONTAINERS. OBSERVED OPEN BULK BAG OF PRODUCT INSIDE DRY STORAGE STORE ALL OPEN BAG IN FOOD GOODS CONTAINER WITH TIGHT LID.
DISCONTINUE REUSING PLASTIC CONTAINERS. OBSERVED OPEN BULK BAG OF PRODUCT INSIDE DRY STORAGE STORE ALL OPEN BAG IN FOOD GOODS CONTAINER WITH TIGHT LID.
DISCONTINUE REUSING PLASTIC CONTAINERS. OBSERVED OPEN BULK BAG OF PRODUCT INSIDE DRY STORAGE STORE ALL OPEN BAG IN FOOD GOODS CONTAINER WITH TIGHT LID.
DISCONTINUE REUSING PLASTIC CONTAINERS. OBSERVED OPEN BULK BAG OF PRODUCT INSIDE DRY STORAGE STORE ALL OPEN BAG IN FOOD GOODS CONTAINER WITH TIGHT LID.
DISCONTINUE REUSING PLASTIC CONTAINERS. OBSERVED OPEN BULK BAG OF PRODUCT INSIDE DRY STORAGE STORE ALL OPEN BAG IN FOOD GOODS CONTAINER WITH TIGHT LID.
DISCONTINUE REUSING PLASTIC CONTAINERS. OBSERVED OPEN BULK BAG OF PRODUCT INSIDE DRY STORAGE STORE ALL OPEN BAG IN FOOD GOODS CONTAINER WITH TIGHT LID.
DISCONTINUE REUSING PLASTIC CONTAINERS. OBSERVED OPEN BULK BAG OF PRODUCT INSIDE DRY STORAGE STORE ALL OPEN BAG IN FOOD GOODS CONTAINER WITH TIGHT LID.
DISCONTINUE REUSING PLASTIC CONTAINERS. OBSERVED OPEN BULK BAG OF PRODUCT INSIDE DRY STORAGE STORE ALL OPEN BAG IN FOOD GOODS CONTAINER WITH TIGHT LID.
DISCONTINUE REUSING PLASTIC CONTAINERS. OBSERVED OPEN BULK BAG OF PRODUCT INSIDE DRY STORAGE STORE ALL OPEN BAG IN FOOD GOODS CONTAINER WITH TIGHT LID.
DISCONTINUE REUSING PLASTIC CONTAINERS. OBSERVED OPEN BULK BAG OF PRODUCT INSIDE DRY STORAGE STORE ALL OPEN BAG IN FOOD GOODS CONTAINER WITH TIGHT LID.
DISCONTINUE REUSING PLASTIC CONTAINERS. OBSERVED OPEN BULK BAG OF PRODUCT INSIDE DRY STORAGE STORE ALL OPEN BAG IN FOOD GOODS CONTAINER WITH TIGHT LID.
DISCONTINUE REUSING PLASTIC CONTAINERS. OBSERVED OPEN BULK BAG OF PRODUCT INSIDE DRY STORAGE STORE ALL OPEN BAG IN FOOD GOODS CONTAINER WITH TIGHT LID.
DISCONTINUE REUSING PLASTIC CONTAINERS. OBSERVED OPEN BULK BAG OF PRODUCT INSIDE DRY STORAGE STORE ALL OPEN BAG IN FOOD GOODS CONTAINER WITH TIGHT LID.
DISCONTINUE REUSING PLASTIC CONTAINERS. OBSERVED OPEN BULK BAG OF PRODUCT INSIDE DRY STORAGE STORE ALL OPEN BAG IN FOOD GOODS CONTAINER WITH TIGHT LID.
DISCONTINUE REUSING PLASTIC CONTAINERS. OBSERVED OPEN BULK BAG OF PRODUCT INSIDE DRY STORAGE STORE ALL OPEN BAG IN FOOD GOODS CONTAINER WITH TIGHT LID.
DISCONTINUE REUSING PLASTIC CONTAINERS. OBSERVED OPEN BULK BAG OF PRODUCT INSIDE DRY STORAGE STORE ALL OPEN BAG IN FOOD GOODS CONTAINER WITH TIGHT LID.
DISCONTINUE REUSING PLASTIC CONTAINERS. OBSERVED OPEN BULK BAG OF PRODUCT INSIDE DRY STORAGE STORE ALL OPEN BAG IN FOOD GOODS CONTAINER WITH TIGHT LID.
DISCONTINUE REUSING PLASTIC CONTAINERS. OBSERVED OPEN BULK BAG OF PRODUCT INSIDE DRY STORAGE STORE ALL OPEN BAG IN FOOD GOODS CONTAINER WITH TIGHT LID.
DISCONTINUE REUSING PLASTIC CONTAINERS. OBSERVED OPEN BULK BAG OF PRODUCT INSIDE DRY STORAGE STORE ALL OPEN BAG IN FOOD GOODS CONTAINER WITH TIGHT LID.
DISCONTINUE REUSING PLASTIC CONTAINERS. OBSERVED OPEN BULK BAG OF PRODUCT INSIDE DRY STORAGE STORE ALL OPEN BAG IN FOOD GOODS CONTAINER WITH TIGHT LID.
DISCONTINUE REUSING PLASTIC CONTAINERS. OBSERVED OPEN BULK BAG OF PRODUCT INSIDE DRY STORAGE STORE ALL OPEN BAG IN FOOD GOODS CONTAINER WITH TIGHT LID.
DISCONTINUE REUSING PLASTIC CONTAINERS. OBSERVED OPEN BULK BAG OF PRODUCT INSIDE DRY STORAGE STORE ALL OPEN BAG IN FOOD GOODS CONTAINER WITH TIGHT LID.
DISCONTINUE REUSING PLASTIC CONTAINERS. OBSERVED OPEN BULK BAG OF PRODUCT INSIDE DRY STORAGE STORE ALL OPEN BAG IN FOOD GOODS CONTAINER WITH TIGHT LID.
DISCONTINUE REUSING PLASTIC CONTAINERS.
OBSERVED WIPING CLOTHS AND VARIOUS OTHER LINENS USED TO COVER FOOD.
REMOVE SHEET METAL PANEL BLOCKING HOOD.
REPAIR LEAK IN PLUMBING AT 3-COMP SINK.
REPAIR NON-OPERATING SOAP DISPENSER AT SUSHI BAR HAND WASH SINK.
Name | City | Users' Rating |
---|---|---|
ALOFT CUPERTINO | Cupertino, CA | ![]() ![]() ![]() ![]() ![]() |
STARBUCKS #6859 | Commerce, CA | ![]() ![]() ![]() ![]() ![]() |
OLIVE DELL RANCH | Colton, CA | ![]() ![]() ![]() ![]() ![]() |
VALLEY FOOD CENTER | KERMAN, CA | |
LA PLACITA DEL D.F RESTAURANT | Los Angeles, CA | ![]() ![]() ![]() ![]() ![]() |
WIENERSCHNITZEL #293 | Orange, CA | ![]() ![]() ![]() ![]() ![]() |
STARBUCKS COFFEE #10997 | Escalon, CA | ![]() ![]() ![]() ![]() ![]() |
BURGER KING #14581 | Sloughhouse, CA | ![]() ![]() ![]() ![]() ![]() |
SUBWAY #2758 | San Marcos, CA | ![]() ![]() ![]() ![]() ![]() |
BIG BEND RESORT | Parker Dam, CA | ![]() ![]() ![]() ![]() ![]() |
Name |
Address |
Distance |
---|---|---|
SUBWAY SANDWICH #41149 | 21682 Stevens Creek Bl, Cupertino | 0.01 miles |
GUMBA'S RESTAURANT | 21678 Stevens Creek Bl, Cupertino | 0.01 miles |
MONTA VISTA MARKET | 21666 Stevens Creek Bl, Cupertino | 0.01 miles |
VIVI'S | 21731 Stevens Creek Bl, Cupertino | 0.04 miles |
PAUL & EDDIES MONTA VISTA INN | 21619 Stevens Creek Bl, Cupertino | 0.12 miles |
SABATINI OAKS EVENT CENTER | 21275 Stevens Creek Bl Suite 510, Cupertino | 0.30 miles |
BLUELIGHT CINEMAS | 21275 Stevens Creek Bl Suite 500, Cupertino | 0.30 miles |
PHO - LICIOUS | 21271 Stevens Creek Bl Suite 410, Cupertino | 0.32 miles |
ORANGE TREE | 21267 Stevens Creek Bl 313, Cupertino | 0.33 miles |
SIMPLY THAI | 21267 Stevens Creek Bl 340, Cupertino | 0.33 miles |
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