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Business Info

Restaurant: SORABOL
Address: 925 Blossom Hill Road 1597, San Jose, CA 95123
Type: Restaurant 0-5 Employees
Total inspections: 10
Last inspection: Jul 25, 2013

Score
(the higher the better)
98

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Violation descriptions and comments

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))
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 �°F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
All food 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))

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))
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))

Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
Handwashing 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)).

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))
A person in charge shall be present at the food facility during all hours of operation. (113945-113945.1, 113984.1, 114075)
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 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)
No employees shall eat, drink, or smoke in any work area. (113977)

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))
Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. (113967, 113976, 113980, 113988, 113990, 114035, 114254(c), 114254.3,)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))

Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
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)
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)

All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
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)
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)

Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
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 nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))

MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF COOKED GREEN BEANS AT 84F ON A WRAPPING PAPER IN THE HOT HOLDING UNIT. AS PER OPERATOR, GREEN BEANS WERE PUT OUT AN HOUR PRIOR TO INSPECTION.
MEASURED THE TEMPERATURE OF RAW BEAN SPROUTS AT 50F IN THE COLD HOLDING PREP UNIT.
OBSERVED HEAVY FOOD DEBRIS AND GREASE BUILD UP WALLS SURROUNDING STOVE.
OBSERVED SUSHI IN PACKAGING CONTAINERS AT ROOM TEMPERATURE WITH NO MARKING OR IDENTIFICATION TO INDICATE FOUR HOURS PAST THE POINT IN TIME WHEN THE FOOD WAS REMOVED FROM TEMPERATURE CONTROL. OBSERVED LACK OF WRITTEN PROCEDURES FOR SUSHI USING TIME AS A PUBLIC HEALTH CONTROL.
OBSERVED UNCLEAN INTERIOR PANEL OF ICE MACHINE WITH PINK SUBSTANCE.
OBSERVED VEGGIE BOWLS STACKED ON TOP OF EACH OTHER WITH NO PROTECTIVE COVER OR LAYER OF SEPARATION.
OBSERVED WINDEX CLEANER STORED NEXT TO FOOD PACKAGING MATERIAL ON COUNTER BELOW HOT HOLDING UNIT.

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))

OBSERVED EXCESS MILDEW ON THE FAN GUARDS (WALK IN).
OBSERVED PERISHABLE FOODS NEED COVERS.

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Takes reservations:

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Accepts credit cards:

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Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

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Good for kids:

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Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

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Caters:

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Wheelchair accessible:

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Live music:

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Scenic view:

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Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

Cuisines:

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