SHAH RESTAURANT, 962 W El Camino Real, Sunnyvale, CA 94087 - Restaurant inspection findings and violations

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

Business Info

Restaurant: SHAH RESTAURANT
Address: 962 W El Camino Real, Sunnyvale, CA 94087
Type: Restaurant 0-5 Employees
Total inspections: 14
Last inspection: Sep 4, 2013
Score
(the higher the better)
92
Add photo of this business Description:

Restaurant representatives - add corrected or new information about SHAH RESTAURANT, 962 W El Camino Real, Sunnyvale, CA 94087 »


Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • Adequate ventilation and lighting designated area
  • Demonstration of knowledge food mgr certification
  • Equipment, utensils and linens: storage and use
  • Floors, walls & ceilings: built, maintained, and
  • Food contact surfaces: clean and sanitized
  • Food storage containers identified
  • Nonfood contact surfaces clean
  • Toilet facilities: properly constructed, supplied,...
  • Warewashing facilities: installed, maintained, use...
Routine Inspection Jan 27, 2010 91
  • Adequate ventilation and lighting designated area
  • Demonstration of knowledge food mgr certification
  • Food separated and protected
  • Garbage and refuse properly disposed facilities
  • Plumbing-proper backflow devices
  • Premises personal/cleaning items vermin-proofing
  • Proper cooling methods
Follow-up Inspection Mar 3, 2010 93
  • Adequate handwash facilities supplied & acc...
  • Adequate ventilation and lighting designated area
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Food storage containers identified
  • No rodents, insects, birds, or animals
  • Nonfood contact surfaces clean
  • Premises personal/cleaning items vermin-proofing
  • Proper cooling methods
  • Proper hot and cold holding temperatures
  • Wiping cloths: properly used and stored
Routine Inspection Sep 14, 2010 88
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • No rodents, insects, birds, or animals
  • Premises personal/cleaning items vermin-proofing
  • Proper cooling methods
  • Proper cooling methods
  • Toxic substances properly identified, stored, used...
  • Wiping cloths: properly used and stored
Routine Inspection Oct 26, 2010 92
  • Adequate handwash facilities supplied & acc...
  • Demonstration of knowledge food mgr certification
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Food contact surfaces: clean and sanitized
  • Food storage containers identified
  • Hands clean & properly washed gloves used properly...
  • Premises personal/cleaning items vermin-proofing
  • Proper hot and cold holding temperatures
  • Proper hot and cold holding temperatures
  • Sewage and wastewater properly disposed
  • Thermometers provided and accurate
  • Warewashing facilities: installed, maintained, use...
  • Wiping cloths: properly used and stored
Routine Inspection Feb 24, 2011 82
No violation noted during this evaluation. Enforcement Action Feb 24, 2011 100
  • Demonstration of knowledge food mgr certification
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Food contact surfaces: clean and sanitized
  • Food storage containers identified
  • Garbage and refuse properly disposed facilities
  • Premises personal/cleaning items vermin-proofing
  • Proper cooking time & temperatures
  • Proper hot and cold holding temperatures
  • Sewage and wastewater properly disposed
  • Wiping cloths: properly used and stored
Routine Inspection Jul 26, 2011 89
No violation noted during this evaluation. Routine Inspection Nov 21, 2011 100
  • Adequate ventilation and lighting designated area
  • Approved thawing methods used, frozen food
  • Equipment, utensils and linens: storage and use
  • Food contact surfaces: clean and sanitized
  • Food separated and protected
  • Food storage containers identified
  • Garbage and refuse properly disposed facilities
  • Toxic substances properly identified, stored, used...
  • Wiping cloths: properly used and stored
Routine Inspection Mar 16, 2012 87
  • Adequate ventilation and lighting designated area
  • Equipment/Utensils - approved installed, clean
  • Food contact surfaces: clean and sanitized
  • Food separated and protected
  • Food storage containers identified
  • Garbage and refuse properly disposed facilities
  • No rodents, insects, birds, or animals
  • Wiping cloths: properly used and stored
Routine Inspection Jul 16, 2012 88
  • Adequate handwash facilities supplied & acc...
  • Adequate ventilation and lighting designated area
  • Equipment, utensils and linens: storage and use
  • Food separated and protected
  • Food storage containers identified
  • Garbage and refuse properly disposed facilities
  • No rodents, insects, birds, or animals
  • Proper cooling methods
  • Proper cooling methods
Routine Inspection Oct 22, 2012 91
  • Adequate ventilation and lighting designated area
  • Equipment/Utensils - approved installed, clean
  • Food storage containers identified
  • Hands clean & properly washed gloves used p...
  • Hot and cold water available
  • No rodents, insects, birds, or animals
  • Proper cooling methods
Routine Inspection Jan 8, 2013 93
  • Adequate ventilation and lighting designated area
  • Approved thawing methods used; frozen food
  • Equipment, utensils, linens: storage and use
  • Food storage containers identified
  • Hands clean/properly washed/gloves used properly
  • Premises personal/cleaning items vermin-proofing
  • Proper eating, tasting, drinking or tobacco use
Routine Inspection Apr 11, 2013 93
  • Equipment, utensils - Unapproved, unclean, not in good repair, inadequate capacity
  • Food storage containers are not identified
  • Garbage and refuse improperly disposed
  • Hot and cold water not available [multiple violations]
  • Improper cooling methods [multiple violations]
  • Premises not clean, not in good repair; No personal/chemical storage; inadequate vermin-proofing
Routine Inspection Sep 4, 2013 92

Violation descriptions and comments

Jan 27, 2010

Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
All food 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)
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 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)
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)
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)

Mar 3, 2010

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 potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
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))
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 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)

Sep 14, 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))
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))
All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
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 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 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 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 26, 2010

All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
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)
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))
All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1

Feb 24, 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))
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
All liquid waste must drain to an approved fully functioning sewage disposal system. (114197)
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))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
All food 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))
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))
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)

Jul 26, 2011

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))
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)
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
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 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)
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))
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)

Mar 16, 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)
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)
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)
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)
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 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)

Jul 16, 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)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
All 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)
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)
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))

Oct 22, 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))
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
All 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)
All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
Food shall be 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)

Jan 8, 2013

All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
Food shall be 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)
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)
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)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)

Apr 11, 2013

Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All 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)
No employees shall eat, drink, or smoke in any work area. (113977)
Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
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)

GAPS IN HOOD VENTILATION SYSTEM OBSERVED.
JACKET FOUND STORED NEXT TO FOOD AT DRY STORAGE AREA.
OBSERVED EMPLOYEE DRAIN FROM A COKE CAN AT PREP AREA.
OBSERVED EMPLOYEE WASH HANDS AT 3-COMPARTMENT SINK.
OBSERVED RAW CHICKEN THAWING IN PLASTIC CONTAINER ON TABLE.
OPENED BAG OF FLOUR OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF FLOUR.

Sep 4, 2013

All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
Food shall be 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 potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
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)
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 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 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)

HOT WATER NOT AT REQUIRED 120F.
OBSERVED BACK DOOR OPEN.
OBSERVED FOOD STORED IN SHED.
NUMEROUS BULK BAGS OF PRODUCTS OPEN.
OBSERVED FOOD CONTAINERS STORED ON FLOOR OF WALK IN. OBSERVED FOOD STORED IN SHED.
NUMEROUS BULK BAGS OF PRODUCTS OPEN.
OBSERVED FOOD CONTAINERS STORED ON FLOOR OF WALK IN. OBSERVED FOOD STORED IN SHED.
NUMEROUS BULK BAGS OF PRODUCTS OPEN.
OBSERVED FOOD CONTAINERS STORED ON FLOOR OF WALK IN. OBSERVED FOOD STORED IN SHED.
NUMEROUS BULK BAGS OF PRODUCTS OPEN.
OBSERVED FOOD CONTAINERS STORED ON FLOOR OF WALK IN. OBSERVED FOOD STORED IN SHED.
NUMEROUS BULK BAGS OF PRODUCTS OPEN.
OBSERVED FOOD CONTAINERS STORED ON FLOOR OF WALK IN. OBSERVED FOOD STORED IN SHED.
NUMEROUS BULK BAGS OF PRODUCTS OPEN.
OBSERVED FOOD CONTAINERS STORED ON FLOOR OF WALK IN. OBSERVED FOOD STORED IN SHED.
NUMEROUS BULK BAGS OF PRODUCTS OPEN.
OBSERVED FOOD CONTAINERS STORED ON FLOOR OF WALK IN. OBSERVED FOOD STORED IN SHED.
NUMEROUS BULK BAGS OF PRODUCTS OPEN.
OBSERVED FOOD CONTAINERS STORED ON FLOOR OF WALK IN. OBSERVED FOOD STORED IN SHED.
NUMEROUS BULK BAGS OF PRODUCTS OPEN.
OBSERVED FOOD CONTAINERS STORED ON FLOOR OF WALK IN. OBSERVED FOOD STORED IN SHED.
NUMEROUS BULK BAGS OF PRODUCTS OPEN.
OBSERVED FOOD CONTAINERS STORED ON FLOOR OF WALK IN. OBSERVED FOOD STORED IN SHED.
NUMEROUS BULK BAGS OF PRODUCTS OPEN.
OBSERVED FOOD CONTAINERS STORED ON FLOOR OF WALK IN. OBSERVED FOOD STORED IN SHED.
NUMEROUS BULK BAGS OF PRODUCTS OPEN.
OBSERVED FOOD CONTAINERS STORED ON FLOOR OF WALK IN. OBSERVED FOOD STORED IN SHED.
NUMEROUS BULK BAGS OF PRODUCTS OPEN.
OBSERVED FOOD CONTAINERS STORED ON FLOOR OF WALK IN. OBSERVED FOOD STORED IN SHED.
NUMEROUS BULK BAGS OF PRODUCTS OPEN.
OBSERVED FOOD CONTAINERS STORED ON FLOOR OF WALK IN. OBSERVED FOOD STORED IN SHED.
NUMEROUS BULK BAGS OF PRODUCTS OPEN.
OBSERVED FOOD CONTAINERS STORED ON FLOOR OF WALK IN. OBSERVED FOOD STORED IN SHED.
NUMEROUS BULK BAGS OF PRODUCTS OPEN.
OBSERVED FOOD CONTAINERS STORED ON FLOOR OF WALK IN. OBSERVED FOOD STORED IN SHED.
NUMEROUS BULK BAGS OF PRODUCTS OPEN.
OBSERVED FOOD CONTAINERS STORED ON FLOOR OF WALK IN. OBSERVED FOOD STORED IN SHED.
NUMEROUS BULK BAGS OF PRODUCTS OPEN.
OBSERVED FOOD CONTAINERS STORED ON FLOOR OF WALK IN. OBSERVED FOOD STORED IN SHED.
NUMEROUS BULK BAGS OF PRODUCTS OPEN.
OBSERVED FOOD CONTAINERS STORED ON FLOOR OF WALK IN. OBSERVED FOOD STORED IN SHED.
NUMEROUS BULK BAGS OF PRODUCTS OPEN.
OBSERVED FOOD CONTAINERS STORED ON FLOOR OF WALK IN. OBSERVED FOOD STORED IN SHED.
NUMEROUS BULK BAGS OF PRODUCTS OPEN.
OBSERVED FOOD CONTAINERS STORED ON FLOOR OF WALK IN. OBSERVED FOOD STORED IN SHED.
NUMEROUS BULK BAGS OF PRODUCTS OPEN.
OBSERVED FOOD CONTAINERS STORED ON FLOOR OF WALK IN. OBSERVED FOOD STORED IN SHED.
NUMEROUS BULK BAGS OF PRODUCTS OPEN.
OBSERVED FOOD CONTAINERS STORED ON FLOOR OF WALK IN. OBSERVED FOOD STORED IN SHED.
NUMEROUS BULK BAGS OF PRODUCTS OPEN.
OBSERVED FOOD CONTAINERS STORED ON FLOOR OF WALK IN. OBSERVED FOOD STORED IN SHED.
NUMEROUS BULK BAGS OF PRODUCTS OPEN.
OBSERVED FOOD CONTAINERS STORED ON FLOOR OF WALK IN. OBSERVED FOOD STORED IN SHED.
NUMEROUS BULK BAGS OF PRODUCTS OPEN.
OBSERVED FOOD CONTAINERS STORED ON FLOOR OF WALK IN. OBSERVED FOOD STORED IN SHED.
NUMEROUS BULK BAGS OF PRODUCTS OPEN.
OBSERVED FOOD CONTAINERS STORED ON FLOOR OF WALK IN. OBSERVED FOOD STORED IN SHED.
NUMEROUS BULK BAGS OF PRODUCTS OPEN.
OBSERVED FOOD CONTAINERS STORED ON FLOOR OF WALK IN. OBSERVED FOOD STORED IN SHED.
NUMEROUS BULK BAGS OF PRODUCTS OPEN.
OBSERVED FOOD CONTAINERS STORED ON FLOOR OF WALK IN. OBSERVED FOOD STORED IN SHED.
NUMEROUS BULK BAGS OF PRODUCTS OPEN.
OBSERVED FOOD CONTAINERS STORED ON FLOOR OF WALK IN. OBSERVED FOOD STORED IN SHED.
NUMEROUS BULK BAGS OF PRODUCTS OPEN.
OBSERVED FOOD CONTAINERS STORED ON FLOOR OF WALK IN. OBSERVED FOOD STORED IN SHED.
NUMEROUS BULK BAGS OF PRODUCTS OPEN.
OBSERVED FOOD CONTAINERS STORED ON FLOOR OF WALK IN. OBSERVED FOOD STORED IN SHED.
NUMEROUS BULK BAGS OF PRODUCTS OPEN.
OBSERVED FOOD CONTAINERS STORED ON FLOOR OF WALK IN. OBSERVED FOOD STORED IN SHED.
NUMEROUS BULK BAGS OF PRODUCTS OPEN.
OBSERVED FOOD CONTAINERS STORED ON FLOOR OF WALK IN. OBSERVED FOOD STORED IN SHED.
NUMEROUS BULK BAGS OF PRODUCTS OPEN.
OBSERVED FOOD CONTAINERS STORED ON FLOOR OF WALK IN. OBSERVED FOOD STORED IN SHED.
NUMEROUS BULK BAGS OF PRODUCTS OPEN.
OBSERVED FOOD CONTAINERS STORED ON FLOOR OF WALK IN. OBSERVED FOOD STORED IN SHED.
NUMEROUS BULK BAGS OF PRODUCTS OPEN.
OBSERVED FOOD CONTAINERS STORED ON FLOOR OF WALK IN. OBSERVED FOOD STORED IN SHED.
NUMEROUS BULK BAGS OF PRODUCTS OPEN.
OBSERVED FOOD CONTAINERS STORED ON FLOOR OF WALK IN. OBSERVED FOOD STORED IN SHED.
NUMEROUS BULK BAGS OF PRODUCTS OPEN.
OBSERVED FOOD CONTAINERS STORED ON FLOOR OF WALK IN. OBSERVED FOOD STORED IN SHED.
NUMEROUS BULK BAGS OF PRODUCTS OPEN.
OBSERVED FOOD CONTAINERS STORED ON FLOOR OF WALK IN. OBSERVED FOOD STORED IN SHED.
NUMEROUS BULK BAGS OF PRODUCTS OPEN.
OBSERVED FOOD CONTAINERS STORED ON FLOOR OF WALK IN. OBSERVED FOOD STORED IN SHED.
NUMEROUS BULK BAGS OF PRODUCTS OPEN.
OBSERVED FOOD CONTAINERS STORED ON FLOOR OF WALK IN. OBSERVED FOOD STORED IN SHED.
NUMEROUS BULK BAGS OF PRODUCTS OPEN.
OBSERVED FOOD CONTAINERS STORED ON FLOOR OF WALK IN. OBSERVED FOOD STORED IN SHED.
NUMEROUS BULK BAGS OF PRODUCTS OPEN.
OBSERVED FOOD CONTAINERS STORED ON FLOOR OF WALK IN. OBSERVED FOOD STORED IN SHED.
NUMEROUS BULK BAGS OF PRODUCTS OPEN.
OBSERVED FOOD CONTAINERS STORED ON FLOOR OF WALK IN. OBSERVED FOOD STORED IN SHED.
NUMEROUS BULK BAGS OF PRODUCTS OPEN.
OBSERVED FOOD CONTAINERS STORED ON FLOOR OF WALK IN. OBSERVED FOOD STORED IN SHED.
NUMEROUS BULK BAGS OF PRODUCTS OPEN.
OBSERVED FOOD CONTAINERS STORED ON FLOOR OF WALK IN. OBSERVED FOOD STORED IN SHED.
NUMEROUS BULK BAGS OF PRODUCTS OPEN.
OBSERVED FOOD CONTAINERS STORED ON FLOOR OF WALK IN. OBSERVED FOOD STORED IN SHED.
NUMEROUS BULK BAGS OF PRODUCTS OPEN.
OBSERVED FOOD CONTAINERS STORED ON FLOOR OF WALK IN. OBSERVED FOOD STORED IN SHED.
NUMEROUS BULK BAGS OF PRODUCTS OPEN.
OBSERVED FOOD CONTAINERS STORED ON FLOOR OF WALK IN. OBSERVED FOOD STORED IN SHED.
NUMEROUS BULK BAGS OF PRODUCTS OPEN.
OBSERVED FOOD CONTAINERS STORED ON FLOOR OF WALK IN.
OBSERVED NUMEROUS PLASTIC BUS PANS OF FOOD COOLING AT ROOM TEMPERATURE.
REMOVE ALL PLASTIC MILK CRATED USED TO STACK EQUIP ON AND FOOD IN.
REMOVE ALL CARDBOARD FROM SHELVING. REMOVE ALL PLASTIC MILK CRATED USED TO STACK EQUIP ON AND FOOD IN.
REMOVE ALL CARDBOARD FROM SHELVING. REMOVE ALL PLASTIC MILK CRATED USED TO STACK EQUIP ON AND FOOD IN.
REMOVE ALL CARDBOARD FROM SHELVING. REMOVE ALL PLASTIC MILK CRATED USED TO STACK EQUIP ON AND FOOD IN.
REMOVE ALL CARDBOARD FROM SHELVING. REMOVE ALL PLASTIC MILK CRATED USED TO STACK EQUIP ON AND FOOD IN.
REMOVE ALL CARDBOARD FROM SHELVING. REMOVE ALL PLASTIC MILK CRATED USED TO STACK EQUIP ON AND FOOD IN.
REMOVE ALL CARDBOARD FROM SHELVING. REMOVE ALL PLASTIC MILK CRATED USED TO STACK EQUIP ON AND FOOD IN.
REMOVE ALL CARDBOARD FROM SHELVING. REMOVE ALL PLASTIC MILK CRATED USED TO STACK EQUIP ON AND FOOD IN.
REMOVE ALL CARDBOARD FROM SHELVING. REMOVE ALL PLASTIC MILK CRATED USED TO STACK EQUIP ON AND FOOD IN.
REMOVE ALL CARDBOARD FROM SHELVING. REMOVE ALL PLASTIC MILK CRATED USED TO STACK EQUIP ON AND FOOD IN.
REMOVE ALL CARDBOARD FROM SHELVING. REMOVE ALL PLASTIC MILK CRATED USED TO STACK EQUIP ON AND FOOD IN.
REMOVE ALL CARDBOARD FROM SHELVING. REMOVE ALL PLASTIC MILK CRATED USED TO STACK EQUIP ON AND FOOD IN.
REMOVE ALL CARDBOARD FROM SHELVING. REMOVE ALL PLASTIC MILK CRATED USED TO STACK EQUIP ON AND FOOD IN.
REMOVE ALL CARDBOARD FROM SHELVING. REMOVE ALL PLASTIC MILK CRATED USED TO STACK EQUIP ON AND FOOD IN.
REMOVE ALL CARDBOARD FROM SHELVING. REMOVE ALL PLASTIC MILK CRATED USED TO STACK EQUIP ON AND FOOD IN.
REMOVE ALL CARDBOARD FROM SHELVING. REMOVE ALL PLASTIC MILK CRATED USED TO STACK EQUIP ON AND FOOD IN.
REMOVE ALL CARDBOARD FROM SHELVING. REMOVE ALL PLASTIC MILK CRATED USED TO STACK EQUIP ON AND FOOD IN.
REMOVE ALL CARDBOARD FROM SHELVING. REMOVE ALL PLASTIC MILK CRATED USED TO STACK EQUIP ON AND FOOD IN.
REMOVE ALL CARDBOARD FROM SHELVING. REMOVE ALL PLASTIC MILK CRATED USED TO STACK EQUIP ON AND FOOD IN.
REMOVE ALL CARDBOARD FROM SHELVING. REMOVE ALL PLASTIC MILK CRATED USED TO STACK EQUIP ON AND FOOD IN.
REMOVE ALL CARDBOARD FROM SHELVING. REMOVE ALL PLASTIC MILK CRATED USED TO STACK EQUIP ON AND FOOD IN.
REMOVE ALL CARDBOARD FROM SHELVING. REMOVE ALL PLASTIC MILK CRATED USED TO STACK EQUIP ON AND FOOD IN.
REMOVE ALL CARDBOARD FROM SHELVING. REMOVE ALL PLASTIC MILK CRATED USED TO STACK EQUIP ON AND FOOD IN.
REMOVE ALL CARDBOARD FROM SHELVING. REMOVE ALL PLASTIC MILK CRATED USED TO STACK EQUIP ON AND FOOD IN.
REMOVE ALL CARDBOARD FROM SHELVING. REMOVE ALL PLASTIC MILK CRATED USED TO STACK EQUIP ON AND FOOD IN.
REMOVE ALL CARDBOARD FROM SHELVING. REMOVE ALL PLASTIC MILK CRATED USED TO STACK EQUIP ON AND FOOD IN.
REMOVE ALL CARDBOARD FROM SHELVING. REMOVE ALL PLASTIC MILK CRATED USED TO STACK EQUIP ON AND FOOD IN.
REMOVE ALL CARDBOARD FROM SHELVING. REMOVE ALL PLASTIC MILK CRATED USED TO STACK EQUIP ON AND FOOD IN.
REMOVE ALL CARDBOARD FROM SHELVING. REMOVE ALL PLASTIC MILK CRATED USED TO STACK EQUIP ON AND FOOD IN.
REMOVE ALL CARDBOARD FROM SHELVING. REMOVE ALL PLASTIC MILK CRATED USED TO STACK EQUIP ON AND FOOD IN.
REMOVE ALL CARDBOARD FROM SHELVING. REMOVE ALL PLASTIC MILK CRATED USED TO STACK EQUIP ON AND FOOD IN.
REMOVE ALL CARDBOARD FROM SHELVING. REMOVE ALL PLASTIC MILK CRATED USED TO STACK EQUIP ON AND FOOD IN.
REMOVE ALL CARDBOARD FROM SHELVING. REMOVE ALL PLASTIC MILK CRATED USED TO STACK EQUIP ON AND FOOD IN.
REMOVE ALL CARDBOARD FROM SHELVING. REMOVE ALL PLASTIC MILK CRATED USED TO STACK EQUIP ON AND FOOD IN.
REMOVE ALL CARDBOARD FROM SHELVING. REMOVE ALL PLASTIC MILK CRATED USED TO STACK EQUIP ON AND FOOD IN.
REMOVE ALL CARDBOARD FROM SHELVING. REMOVE ALL PLASTIC MILK CRATED USED TO STACK EQUIP ON AND FOOD IN.
REMOVE ALL CARDBOARD FROM SHELVING. REMOVE ALL PLASTIC MILK CRATED USED TO STACK EQUIP ON AND FOOD IN.
REMOVE ALL CARDBOARD FROM SHELVING. REMOVE ALL PLASTIC MILK CRATED USED TO STACK EQUIP ON AND FOOD IN.
REMOVE ALL CARDBOARD FROM SHELVING. REMOVE ALL PLASTIC MILK CRATED USED TO STACK EQUIP ON AND FOOD IN.
REMOVE ALL CARDBOARD FROM SHELVING. REMOVE ALL PLASTIC MILK CRATED USED TO STACK EQUIP ON AND FOOD IN.
REMOVE ALL CARDBOARD FROM SHELVING. REMOVE ALL PLASTIC MILK CRATED USED TO STACK EQUIP ON AND FOOD IN.
REMOVE ALL CARDBOARD FROM SHELVING. REMOVE ALL PLASTIC MILK CRATED USED TO STACK EQUIP ON AND FOOD IN.
REMOVE ALL CARDBOARD FROM SHELVING. REMOVE ALL PLASTIC MILK CRATED USED TO STACK EQUIP ON AND FOOD IN.
REMOVE ALL CARDBOARD FROM SHELVING. REMOVE ALL PLASTIC MILK CRATED USED TO STACK EQUIP ON AND FOOD IN.
REMOVE ALL CARDBOARD FROM SHELVING. REMOVE ALL PLASTIC MILK CRATED USED TO STACK EQUIP ON AND FOOD IN.
REMOVE ALL CARDBOARD FROM SHELVING. REMOVE ALL PLASTIC MILK CRATED USED TO STACK EQUIP ON AND FOOD IN.
REMOVE ALL CARDBOARD FROM SHELVING. REMOVE ALL PLASTIC MILK CRATED USED TO STACK EQUIP ON AND FOOD IN.
REMOVE ALL CARDBOARD FROM SHELVING. REMOVE ALL PLASTIC MILK CRATED USED TO STACK EQUIP ON AND FOOD IN.
REMOVE ALL CARDBOARD FROM SHELVING. REMOVE ALL PLASTIC MILK CRATED USED TO STACK EQUIP ON AND FOOD IN.
REMOVE ALL CARDBOARD FROM SHELVING. REMOVE ALL PLASTIC MILK CRATED USED TO STACK EQUIP ON AND FOOD IN.
REMOVE ALL CARDBOARD FROM SHELVING. REMOVE ALL PLASTIC MILK CRATED USED TO STACK EQUIP ON AND FOOD IN.
REMOVE ALL CARDBOARD FROM SHELVING.
REMOVE ALL UNUSED EQUIPMENT SUCH AS TANDORI OVENS.

Do you have any questions you'd like to ask about SHAH RESTAURANT? Post them here so others can see them and respond.

×
SHAH RESTAURANT respresentatives - respond and add information

Write your review!

Your Ratings

You can rate this restaurant in different categories from 1 star (worst) to 5 stars (best) or leave category unrated

Food:
Service:
Price:
Ambience:
Cleanliness:

Your Review


Would you recommend SHAH RESTAURANT to others? (optional)
  
Add photo of SHAH RESTAURANT (optional)
Add more info about the restaurant »

About You

Your nickname:

Optional Verification

(additional info to increase the weight and the placement of your review and ratings)

Log in»  |   Register - it's free and very quick!
Real Name:
Email (won't be published):
Date and time of your visit to this restaurant:
Phone number (won't be published):
Leave your signature»

Recently added reviews

Name City Users' Rating
STARBUCKS #6859Commerce, CA
**
OLIVE DELL RANCHColton, CA
*
VALLEY FOOD CENTERKERMAN, CA
LA PLACITA DEL D.F RESTAURANTLos Angeles, CA
*****
WIENERSCHNITZEL #293Orange, CA
****•
STARBUCKS COFFEE #10997Escalon, CA
*****
BURGER KING #14581Sloughhouse, CA
*
SUBWAY #2758San Marcos, CA
*****
BIG BEND RESORTParker Dam, CA
****
PAPA JOHN'S PIZZA #2873Los Angeles, CA
**•

Restaurants in neighborhood

Name

Address

Distance
SUBWAY 956 W El Camino Real a, Sunnyvale 0.00 miles
BARAKA HALAL MARKET 952 W El Camino Real, Sunnyvale 0.01 miles
PERSIAN & AFGHAN KABOB 604 S Mary Avenue, Sunnyvale 0.05 miles
DOMINO'S PIZZA 992 W El Camino Real, Sunnyvale 0.05 miles
EL POLLO LOCO #5996 996 W El Camino Real, Sunnyvale 0.07 miles
TACO BELL #028834 991 W El Camino Real, Sunnyvale 0.07 miles
REAL ICE CREAM 939 W El Camino Real 109, Sunnyvale 0.10 miles
CHAAT HOUSE 939 W El Camino Real 111, Sunnyvale 0.10 miles
LEE'S SANDWICHES 939 W El Camino Real 180, Sunnyvale 0.10 miles
PAPA MURPHY'S 939 W El Camino Real 112, Sunnyvale 0.10 miles

Create your own business profile on city-data.com. It's completely free!
Business Search - 14 Million verified businesses
Search for:  near:   

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