PIZZA CHICAGO, 4115 El Camino Real, Palo Alto, CA 94306 - Restaurant inspection findings and violations

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  2. California smaller cities
  3. California
  4. Santa Clara County, CA Restaurants

Business Info

Restaurant: PIZZA CHICAGO
Address: 4115 El Camino Real, Palo Alto, CA 94306
Type: Restaurant 6-25 Employees
Total inspections: 12
Last inspection: Aug 28, 2013
Score
(the higher the better)
97
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Restaurant representatives - add corrected or new information about PIZZA CHICAGO, 4115 El Camino Real, Palo Alto, CA 94306 »


Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • Equipment/Utensils - approved installed, clean
  • Wiping cloths: properly used and stored
Routine Inspection Jan 13, 2010 98
  • Adequate handwash facilities supplied & acc...
  • Food separated and protected
Complaint Inspection Feb 12, 2010 98
  • Adequate ventilation and lighting designated area
  • Equipment, utensils and linens: storage and use
  • Plan Review
  • Thermometers provided and accurate
Routine Inspection Jul 14, 2010 96
  • Demonstration of knowledge food mgr certification
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • No rodents, insects, birds, or animals
  • Wiping cloths: properly used and stored
Routine Inspection Jan 3, 2011 94
  • Demonstration of knowledge food mgr certification
  • Plumbing-proper backflow devices
  • Premises personal/cleaning items vermin-proofing
Follow-up Inspection Jan 6, 2011 97
  • Plan Review
Follow-up Inspection Jan 18, 2011 99
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
Routine Inspection Aug 8, 2011 98
  • Equipment, utensils and linens: storage and use
  • Toxic substances properly identified, stored, used...
  • Wiping cloths: properly used and stored
Routine Inspection Nov 17, 2011 97
  • Adequate handwash facilities supplied & acc...
  • Food contact surfaces: clean and sanitized
  • Garbage and refuse properly disposed facilities
Routine Inspection Apr 25, 2012 97
  • Equipment/Utensils - approved installed, clean
  • Food contact surfaces: clean and sanitized
  • Hot and cold water available
  • Toxic substances properly identified, stored, used...
  • Wiping cloths: properly used and stored
Routine Inspection Oct 10, 2012 95
  • Adequate handwash facilities supplied & acc...
  • Food contact surfaces: clean and sanitized
  • Wiping cloths: properly used and stored
Routine Inspection Mar 4, 2013 97
  • Improper signs posted
  • Inadequate floors, walls, ceilings: built, maintained, clean
  • Plumbing unapproved, not installed, not in good repair; improper backflow devices
Routine Inspection Aug 28, 2013 97

Violation descriptions and comments

Jan 13, 2010

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))

Feb 12, 2010

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))

Jul 14, 2010

A person proposing to build or remodel a food facility shall submit plans for approval before starting any new construction or remodeling of any facility for use as a retail food facility. (114380)
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)
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)

Jan 3, 2011

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 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 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)
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)
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))

Jan 6, 2011

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)
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.

Jan 18, 2011

A person proposing to build or remodel a food facility shall submit plans for approval before starting any new construction or remodeling of any facility for use as a retail food facility. (114380)

Aug 8, 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)
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)

Nov 17, 2011

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 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 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)

Apr 25, 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)
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)

Oct 10, 2012

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)
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 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 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)
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)

Mar 4, 2013

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 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)
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))

Aug 28, 2013

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)).
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)

POST HAND WASH SIGN.
PROVIDE 2X PIPE DIAMETER(1 INCH MINIMUM) AIR GAP.
REPAIR FOOD SINK FAUCET BY ICE MACHINE. PROVIDE 2X PIPE DIAMETER(1 INCH MINIMUM) AIR GAP.
REPAIR FOOD SINK FAUCET BY ICE MACHINE. PROVIDE 2X PIPE DIAMETER(1 INCH MINIMUM) AIR GAP.
REPAIR FOOD SINK FAUCET BY ICE MACHINE. PROVIDE 2X PIPE DIAMETER(1 INCH MINIMUM) AIR GAP.
REPAIR FOOD SINK FAUCET BY ICE MACHINE. PROVIDE 2X PIPE DIAMETER(1 INCH MINIMUM) AIR GAP.
REPAIR FOOD SINK FAUCET BY ICE MACHINE. PROVIDE 2X PIPE DIAMETER(1 INCH MINIMUM) AIR GAP.
REPAIR FOOD SINK FAUCET BY ICE MACHINE. PROVIDE 2X PIPE DIAMETER(1 INCH MINIMUM) AIR GAP.
REPAIR FOOD SINK FAUCET BY ICE MACHINE. PROVIDE 2X PIPE DIAMETER(1 INCH MINIMUM) AIR GAP.
REPAIR FOOD SINK FAUCET BY ICE MACHINE. PROVIDE 2X PIPE DIAMETER(1 INCH MINIMUM) AIR GAP.
REPAIR FOOD SINK FAUCET BY ICE MACHINE. PROVIDE 2X PIPE DIAMETER(1 INCH MINIMUM) AIR GAP.
REPAIR FOOD SINK FAUCET BY ICE MACHINE. PROVIDE 2X PIPE DIAMETER(1 INCH MINIMUM) AIR GAP.
REPAIR FOOD SINK FAUCET BY ICE MACHINE. PROVIDE 2X PIPE DIAMETER(1 INCH MINIMUM) AIR GAP.
REPAIR FOOD SINK FAUCET BY ICE MACHINE. PROVIDE 2X PIPE DIAMETER(1 INCH MINIMUM) AIR GAP.
REPAIR FOOD SINK FAUCET BY ICE MACHINE. PROVIDE 2X PIPE DIAMETER(1 INCH MINIMUM) AIR GAP.
REPAIR FOOD SINK FAUCET BY ICE MACHINE. PROVIDE 2X PIPE DIAMETER(1 INCH MINIMUM) AIR GAP.
REPAIR FOOD SINK FAUCET BY ICE MACHINE. PROVIDE 2X PIPE DIAMETER(1 INCH MINIMUM) AIR GAP.
REPAIR FOOD SINK FAUCET BY ICE MACHINE. PROVIDE 2X PIPE DIAMETER(1 INCH MINIMUM) AIR GAP.
REPAIR FOOD SINK FAUCET BY ICE MACHINE. PROVIDE 2X PIPE DIAMETER(1 INCH MINIMUM) AIR GAP.
REPAIR FOOD SINK FAUCET BY ICE MACHINE. PROVIDE 2X PIPE DIAMETER(1 INCH MINIMUM) AIR GAP.
REPAIR FOOD SINK FAUCET BY ICE MACHINE. PROVIDE 2X PIPE DIAMETER(1 INCH MINIMUM) AIR GAP.
REPAIR FOOD SINK FAUCET BY ICE MACHINE. PROVIDE 2X PIPE DIAMETER(1 INCH MINIMUM) AIR GAP.
REPAIR FOOD SINK FAUCET BY ICE MACHINE. PROVIDE 2X PIPE DIAMETER(1 INCH MINIMUM) AIR GAP.
REPAIR FOOD SINK FAUCET BY ICE MACHINE. PROVIDE 2X PIPE DIAMETER(1 INCH MINIMUM) AIR GAP.
REPAIR FOOD SINK FAUCET BY ICE MACHINE. PROVIDE 2X PIPE DIAMETER(1 INCH MINIMUM) AIR GAP.
REPAIR FOOD SINK FAUCET BY ICE MACHINE. PROVIDE 2X PIPE DIAMETER(1 INCH MINIMUM) AIR GAP.
REPAIR FOOD SINK FAUCET BY ICE MACHINE. PROVIDE 2X PIPE DIAMETER(1 INCH MINIMUM) AIR GAP.
REPAIR FOOD SINK FAUCET BY ICE MACHINE. PROVIDE 2X PIPE DIAMETER(1 INCH MINIMUM) AIR GAP.
REPAIR FOOD SINK FAUCET BY ICE MACHINE. PROVIDE 2X PIPE DIAMETER(1 INCH MINIMUM) AIR GAP.
REPAIR FOOD SINK FAUCET BY ICE MACHINE. PROVIDE 2X PIPE DIAMETER(1 INCH MINIMUM) AIR GAP.
REPAIR FOOD SINK FAUCET BY ICE MACHINE. PROVIDE 2X PIPE DIAMETER(1 INCH MINIMUM) AIR GAP.
REPAIR FOOD SINK FAUCET BY ICE MACHINE. PROVIDE 2X PIPE DIAMETER(1 INCH MINIMUM) AIR GAP.
REPAIR FOOD SINK FAUCET BY ICE MACHINE. PROVIDE 2X PIPE DIAMETER(1 INCH MINIMUM) AIR GAP.
REPAIR FOOD SINK FAUCET BY ICE MACHINE. PROVIDE 2X PIPE DIAMETER(1 INCH MINIMUM) AIR GAP.
REPAIR FOOD SINK FAUCET BY ICE MACHINE. PROVIDE 2X PIPE DIAMETER(1 INCH MINIMUM) AIR GAP.
REPAIR FOOD SINK FAUCET BY ICE MACHINE. PROVIDE 2X PIPE DIAMETER(1 INCH MINIMUM) AIR GAP.
REPAIR FOOD SINK FAUCET BY ICE MACHINE. PROVIDE 2X PIPE DIAMETER(1 INCH MINIMUM) AIR GAP.
REPAIR FOOD SINK FAUCET BY ICE MACHINE. PROVIDE 2X PIPE DIAMETER(1 INCH MINIMUM) AIR GAP.
REPAIR FOOD SINK FAUCET BY ICE MACHINE. PROVIDE 2X PIPE DIAMETER(1 INCH MINIMUM) AIR GAP.
REPAIR FOOD SINK FAUCET BY ICE MACHINE. PROVIDE 2X PIPE DIAMETER(1 INCH MINIMUM) AIR GAP.
REPAIR FOOD SINK FAUCET BY ICE MACHINE. PROVIDE 2X PIPE DIAMETER(1 INCH MINIMUM) AIR GAP.
REPAIR FOOD SINK FAUCET BY ICE MACHINE. PROVIDE 2X PIPE DIAMETER(1 INCH MINIMUM) AIR GAP.
REPAIR FOOD SINK FAUCET BY ICE MACHINE. PROVIDE 2X PIPE DIAMETER(1 INCH MINIMUM) AIR GAP.
REPAIR FOOD SINK FAUCET BY ICE MACHINE. PROVIDE 2X PIPE DIAMETER(1 INCH MINIMUM) AIR GAP.
REPAIR FOOD SINK FAUCET BY ICE MACHINE. PROVIDE 2X PIPE DIAMETER(1 INCH MINIMUM) AIR GAP.
REPAIR FOOD SINK FAUCET BY ICE MACHINE. PROVIDE 2X PIPE DIAMETER(1 INCH MINIMUM) AIR GAP.
REPAIR FOOD SINK FAUCET BY ICE MACHINE. PROVIDE 2X PIPE DIAMETER(1 INCH MINIMUM) AIR GAP.
REPAIR FOOD SINK FAUCET BY ICE MACHINE. PROVIDE 2X PIPE DIAMETER(1 INCH MINIMUM) AIR GAP.
REPAIR FOOD SINK FAUCET BY ICE MACHINE. PROVIDE 2X PIPE DIAMETER(1 INCH MINIMUM) AIR GAP.
REPAIR FOOD SINK FAUCET BY ICE MACHINE. PROVIDE 2X PIPE DIAMETER(1 INCH MINIMUM) AIR GAP.
REPAIR FOOD SINK FAUCET BY ICE MACHINE. PROVIDE 2X PIPE DIAMETER(1 INCH MINIMUM) AIR GAP.
REPAIR FOOD SINK FAUCET BY ICE MACHINE. PROVIDE 2X PIPE DIAMETER(1 INCH MINIMUM) AIR GAP.
REPAIR FOOD SINK FAUCET BY ICE MACHINE. PROVIDE 2X PIPE DIAMETER(1 INCH MINIMUM) AIR GAP.
REPAIR FOOD SINK FAUCET BY ICE MACHINE. PROVIDE 2X PIPE DIAMETER(1 INCH MINIMUM) AIR GAP.
REPAIR FOOD SINK FAUCET BY ICE MACHINE. PROVIDE 2X PIPE DIAMETER(1 INCH MINIMUM) AIR GAP.
REPAIR FOOD SINK FAUCET BY ICE MACHINE. PROVIDE 2X PIPE DIAMETER(1 INCH MINIMUM) AIR GAP.
REPAIR FOOD SINK FAUCET BY ICE MACHINE. PROVIDE 2X PIPE DIAMETER(1 INCH MINIMUM) AIR GAP.
REPAIR FOOD SINK FAUCET BY ICE MACHINE. PROVIDE 2X PIPE DIAMETER(1 INCH MINIMUM) AIR GAP.
REPAIR FOOD SINK FAUCET BY ICE MACHINE. PROVIDE 2X PIPE DIAMETER(1 INCH MINIMUM) AIR GAP.
REPAIR FOOD SINK FAUCET BY ICE MACHINE. PROVIDE 2X PIPE DIAMETER(1 INCH MINIMUM) AIR GAP.
REPAIR FOOD SINK FAUCET BY ICE MACHINE. PROVIDE 2X PIPE DIAMETER(1 INCH MINIMUM) AIR GAP.
REPAIR FOOD SINK FAUCET BY ICE MACHINE. PROVIDE 2X PIPE DIAMETER(1 INCH MINIMUM) AIR GAP.
REPAIR FOOD SINK FAUCET BY ICE MACHINE. PROVIDE 2X PIPE DIAMETER(1 INCH MINIMUM) AIR GAP.
REPAIR FOOD SINK FAUCET BY ICE MACHINE. PROVIDE 2X PIPE DIAMETER(1 INCH MINIMUM) AIR GAP.
REPAIR FOOD SINK FAUCET BY ICE MACHINE. PROVIDE 2X PIPE DIAMETER(1 INCH MINIMUM) AIR GAP.
REPAIR FOOD SINK FAUCET BY ICE MACHINE. PROVIDE 2X PIPE DIAMETER(1 INCH MINIMUM) AIR GAP.
REPAIR FOOD SINK FAUCET BY ICE MACHINE. PROVIDE 2X PIPE DIAMETER(1 INCH MINIMUM) AIR GAP.
REPAIR FOOD SINK FAUCET BY ICE MACHINE. PROVIDE 2X PIPE DIAMETER(1 INCH MINIMUM) AIR GAP.
REPAIR FOOD SINK FAUCET BY ICE MACHINE. PROVIDE 2X PIPE DIAMETER(1 INCH MINIMUM) AIR GAP.
REPAIR FOOD SINK FAUCET BY ICE MACHINE. PROVIDE 2X PIPE DIAMETER(1 INCH MINIMUM) AIR GAP.
REPAIR FOOD SINK FAUCET BY ICE MACHINE. PROVIDE 2X PIPE DIAMETER(1 INCH MINIMUM) AIR GAP.
REPAIR FOOD SINK FAUCET BY ICE MACHINE. PROVIDE 2X PIPE DIAMETER(1 INCH MINIMUM) AIR GAP.
REPAIR FOOD SINK FAUCET BY ICE MACHINE. PROVIDE 2X PIPE DIAMETER(1 INCH MINIMUM) AIR GAP.
REPAIR FOOD SINK FAUCET BY ICE MACHINE. PROVIDE 2X PIPE DIAMETER(1 INCH MINIMUM) AIR GAP.
REPAIR FOOD SINK FAUCET BY ICE MACHINE. PROVIDE 2X PIPE DIAMETER(1 INCH MINIMUM) AIR GAP.
REPAIR FOOD SINK FAUCET BY ICE MACHINE. PROVIDE 2X PIPE DIAMETER(1 INCH MINIMUM) AIR GAP.
REPAIR FOOD SINK FAUCET BY ICE MACHINE. PROVIDE 2X PIPE DIAMETER(1 INCH MINIMUM) AIR GAP.
REPAIR FOOD SINK FAUCET BY ICE MACHINE. PROVIDE 2X PIPE DIAMETER(1 INCH MINIMUM) AIR GAP.
REPAIR FOOD SINK FAUCET BY ICE MACHINE. PROVIDE 2X PIPE DIAMETER(1 INCH MINIMUM) AIR GAP.
REPAIR FOOD SINK FAUCET BY ICE MACHINE. PROVIDE 2X PIPE DIAMETER(1 INCH MINIMUM) AIR GAP.
REPAIR FOOD SINK FAUCET BY ICE MACHINE. PROVIDE 2X PIPE DIAMETER(1 INCH MINIMUM) AIR GAP.
REPAIR FOOD SINK FAUCET BY ICE MACHINE. PROVIDE 2X PIPE DIAMETER(1 INCH MINIMUM) AIR GAP.
REPAIR FOOD SINK FAUCET BY ICE MACHINE. PROVIDE 2X PIPE DIAMETER(1 INCH MINIMUM) AIR GAP.
REPAIR FOOD SINK FAUCET BY ICE MACHINE. PROVIDE 2X PIPE DIAMETER(1 INCH MINIMUM) AIR GAP.
REPAIR FOOD SINK FAUCET BY ICE MACHINE. PROVIDE 2X PIPE DIAMETER(1 INCH MINIMUM) AIR GAP.
REPAIR FOOD SINK FAUCET BY ICE MACHINE. PROVIDE 2X PIPE DIAMETER(1 INCH MINIMUM) AIR GAP.
REPAIR FOOD SINK FAUCET BY ICE MACHINE. PROVIDE 2X PIPE DIAMETER(1 INCH MINIMUM) AIR GAP.
REPAIR FOOD SINK FAUCET BY ICE MACHINE. PROVIDE 2X PIPE DIAMETER(1 INCH MINIMUM) AIR GAP.
REPAIR FOOD SINK FAUCET BY ICE MACHINE. PROVIDE 2X PIPE DIAMETER(1 INCH MINIMUM) AIR GAP.
REPAIR FOOD SINK FAUCET BY ICE MACHINE.
RESURFACE WOOD SHELVES IN PIZZA OVEN KITCHEN.

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FUKI SUSHI 4119 El Camino Real, Palo Alto 0.03 miles
HONEY BAKED HAM-4113 4113 El Camino Real, Palo Alto 0.03 miles
SO GONG DONG TOFU HOUSE 4127 El Camino Real a, Palo Alto 0.05 miles
SUSHITOMO 4131 El Camino Way, Palo Alto 0.05 miles
STARBUCKS COFFEE #2886 4131 El Camino Real 101, Palo Alto 0.10 miles
SUBWAY #30816 4131 El Camino Real 100, Palo Alto 0.10 miles
SHOCKLEY'S LABORATORY 4141 El Camino Real, Palo Alto 0.12 miles
JAMBA JUICE #325 3990 El Camino Real, Palo Alto 0.18 miles
BAJA FRESH MEXICAN GRILL 3990 El Camino Real, Palo Alto 0.18 miles
RICE THAI CUISINE 3924 El Camino Real, Palo Alto 0.26 miles

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