SUDAM KOREAN CUISINE, 4546 El Camino Real A5, Los Altos, CA 94022 - Restaurant inspection findings and violations

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Business Info

Restaurant: SUDAM KOREAN CUISINE
Address: 4546 El Camino Real A5, Los Altos, CA 94022
Type: Restaurant 0-5 Employees
Total inspections: 17
Last inspection: Oct 8, 2013
Score
(the higher the better)
91
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • Adequate handwash facilities supplied & acc...
  • Adequate handwash facilities supplied & accessible...
  • Adequate ventilation and lighting designated area
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Food obtained from approved source
  • Food separated and protected
  • Food storage containers identified
  • Garbage and refuse properly disposed facilities
  • No living or sleeping quarters maintained
Routine Inspection Jan 20, 2010 90
  • Adequate handwash facilities supplied & acc...
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Food separated and protected
  • Food storage containers identified
Epidemiology Investigation Jan 20, 2010 91
  • Food storage containers identified
Complaint-follow-up Jan 21, 2010 99
No violation noted during this evaluation. Follow-up Inspection Mar 18, 2010 100
No violation noted during this evaluation. Follow-up Inspection Mar 22, 2010 100
  • Adequate handwash facilities supplied & acc...
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Food separated and protected
  • Food storage containers identified
  • Garbage and refuse properly disposed facilities
  • Hot and cold water available
  • Hot and cold water available
Routine Inspection Jul 13, 2010 91
No violation noted during this evaluation. Follow-up Inspection Jul 15, 2010 100
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Garbage and refuse properly disposed facilities
Routine Inspection Feb 17, 2011 97
No violation noted during this evaluation. Permit Investigation Apr 12, 2011 100
No violation noted during this evaluation. Permit Investigation Jun 1, 2011 100
  • Adequate ventilation and lighting designated area
  • Equipment, utensils and linens: storage and use
  • 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
  • Hot and cold water available
  • Plumbing-proper backflow devices
  • Premises personal/cleaning items vermin-proofing
  • Proper signs posted
  • Warewashing facilities: installed, maintained, use...
  • Wiping cloths: properly used and stored
Routine Inspection Apr 25, 2012 87
  • Equipment/Utensils - approved installed, clean
  • Hot and cold water available
  • Warewashing facilities: installed, maintained, use...
  • Wiping cloths: properly used and stored
Follow-up Inspection May 16, 2012 96
  • Equipment/Utensils - approved installed, clean
  • Food storage containers identified
  • Hot and cold water available
  • Wiping cloths: properly used and stored
Routine Inspection Oct 8, 2012 96
  • Adequate handwash facilities supplied & acc...
  • 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
  • Hot and cold water available
  • No rodents, insects, birds, or animals
  • Proper cooking time & temperatures
  • Proper hot and cold holding temperatures
  • Proper signs posted
  • Thermometers provided and accurate
  • Urban Runoff: fats, oil, grease
  • Wiping cloths: properly used and stored
Routine Inspection Feb 20, 2013 86
  • Equipment, utensils - Unapproved, unclean, not in good repair, inadequate capacity
  • Garbage and refuse improperly disposed
  • Hot and cold water not available
  • Inadequate floors, walls, ceilings: built, maintained, clean
  • Inadequate handwash facilities: supplied or accessible
  • Warewashing facilities: not installed, maintained, or used
Routine Inspection Jun 19, 2013 94
No violation noted during this evaluation. Follow-up Inspection Jun 26, 2013 100
  • Equipment, utensils, linens: Improper storage and use
  • Food contact surfaces unclean and unsanitized [multiple violations]
  • Food storage containers are not identified
  • Garbage and refuse improperly disposed
  • Inadequate floors, walls, ceilings: built, maintained, clean
  • Inadequate handwash facilities: supplied or accessible
  • Inadequate ventilation and lighting in designated area
  • Urban Runoff: fats, oil, grease
Routine Inspection Oct 8, 2013 91

Violation descriptions and comments

Jan 20, 2010

Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
All food shall be obtained from an approved source. (113980, 113982, 114021-114031, 114035, 114041)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
All food waste and rubbish shall be kept in leak proof and rodent proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior premises of each food facility shall be kept clean and free of litter and rubbish. (114244, 114245, 114245.1, 114245.2, 114245.3, 114245.4, 114245.5, 114245.6, 114245.7, 114245.8)
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))
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)
No sleeping accommodations shall be in any room where food is prepared, stored or sold. (114285, 114286)
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))

Jan 20, 2010

All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)
All food 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))
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))

Jan 21, 2010

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))

Jul 13, 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))
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 utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
All food waste and rubbish shall be kept in leak proof and rodent proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior premises of each food facility shall be kept clean and free of litter and rubbish. (114244, 114245, 114245.1, 114245.2, 114245.3, 114245.4, 114245.5, 114245.6, 114245.7, 114245.8)
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)
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)
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)

Feb 17, 2011

The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
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)

Apr 25, 2012

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)
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)
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)).
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)
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269)
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 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)

May 16, 2012

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)
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))

Oct 8, 2012

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)
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)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))

Feb 20, 2013

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)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash hands after using the restroom (113953.5) (b) No smoking signs shall be posted in food preparation, food storage, warewashing, and utensil storage areas (113978). (c) Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. (d) Any food facility constructed before January 1, 2004 without public toilet facilities, shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided (113725.1, 114381 (e)).
Fats, oils or grease released from improperly maintained grease traps or collection devices resulting in discharge.
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)
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)
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)
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 waste and rubbish shall be kept in leak proof and rodent proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior premises of each food facility shall be kept clean and free of litter and rubbish. (114244, 114245, 114245.1, 114245.2, 114245.3, 114245.4, 114245.5, 114245.6, 114245.7, 114245.8)
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)

ADJUST RESTROOM UNDER COUNTER WATER HEATERS 100F.
CONTROL FRUIT FLIES NOTED BY TRIPLE SINKS.
KEEP DEBRIS BIN/ GREASE BIN CLEAN.
KEEP SOAP IN DISPENSER FOR HAND WASH SINKS.
NEED TEST STRIPS TO TEST CHLORINE
OBTAIN A 0-200PPM BETWEEN USES OR USE ONCE AND SANITIZE.
ONCE OPENED, STORE BULK BAGS OF RICE IN COVERED LABELED BINS WITH SCOOPS.
POST FOOD INSPECTION REPORT SIGN IN PLAIN VIEW OF COSTUMERS.
STORE LINEN WIPE CLOTHS IN SANITIZER BETWEEN USES OR USE ONCE AND SANITIZE.
WATER COOLER NEEDS TO BE NSF COMMERCIAL GRADE EQUIPMENT.
WIPE WALL CLEAN BY WATER HEATER.
CLEAN WALLS BY JANITOR SINK REGULARLY. WIPE WALL CLEAN BY WATER HEATER.
CLEAN WALLS BY JANITOR SINK REGULARLY. WIPE WALL CLEAN BY WATER HEATER.
CLEAN WALLS BY JANITOR SINK REGULARLY. WIPE WALL CLEAN BY WATER HEATER.
CLEAN WALLS BY JANITOR SINK REGULARLY. WIPE WALL CLEAN BY WATER HEATER.
CLEAN WALLS BY JANITOR SINK REGULARLY. WIPE WALL CLEAN BY WATER HEATER.
CLEAN WALLS BY JANITOR SINK REGULARLY. WIPE WALL CLEAN BY WATER HEATER.
CLEAN WALLS BY JANITOR SINK REGULARLY. WIPE WALL CLEAN BY WATER HEATER.
CLEAN WALLS BY JANITOR SINK REGULARLY. WIPE WALL CLEAN BY WATER HEATER.
CLEAN WALLS BY JANITOR SINK REGULARLY. WIPE WALL CLEAN BY WATER HEATER.
CLEAN WALLS BY JANITOR SINK REGULARLY. WIPE WALL CLEAN BY WATER HEATER.
CLEAN WALLS BY JANITOR SINK REGULARLY. WIPE WALL CLEAN BY WATER HEATER.
CLEAN WALLS BY JANITOR SINK REGULARLY. WIPE WALL CLEAN BY WATER HEATER.
CLEAN WALLS BY JANITOR SINK REGULARLY. WIPE WALL CLEAN BY WATER HEATER.
CLEAN WALLS BY JANITOR SINK REGULARLY. WIPE WALL CLEAN BY WATER HEATER.
CLEAN WALLS BY JANITOR SINK REGULARLY. WIPE WALL CLEAN BY WATER HEATER.
CLEAN WALLS BY JANITOR SINK REGULARLY. WIPE WALL CLEAN BY WATER HEATER.
CLEAN WALLS BY JANITOR SINK REGULARLY. WIPE WALL CLEAN BY WATER HEATER.
CLEAN WALLS BY JANITOR SINK REGULARLY. WIPE WALL CLEAN BY WATER HEATER.
CLEAN WALLS BY JANITOR SINK REGULARLY. WIPE WALL CLEAN BY WATER HEATER.
CLEAN WALLS BY JANITOR SINK REGULARLY. WIPE WALL CLEAN BY WATER HEATER.
CLEAN WALLS BY JANITOR SINK REGULARLY. WIPE WALL CLEAN BY WATER HEATER.
CLEAN WALLS BY JANITOR SINK REGULARLY. WIPE WALL CLEAN BY WATER HEATER.
CLEAN WALLS BY JANITOR SINK REGULARLY. WIPE WALL CLEAN BY WATER HEATER.
CLEAN WALLS BY JANITOR SINK REGULARLY. WIPE WALL CLEAN BY WATER HEATER.
CLEAN WALLS BY JANITOR SINK REGULARLY. WIPE WALL CLEAN BY WATER HEATER.
CLEAN WALLS BY JANITOR SINK REGULARLY. WIPE WALL CLEAN BY WATER HEATER.
CLEAN WALLS BY JANITOR SINK REGULARLY. WIPE WALL CLEAN BY WATER HEATER.
CLEAN WALLS BY JANITOR SINK REGULARLY. WIPE WALL CLEAN BY WATER HEATER.
CLEAN WALLS BY JANITOR SINK REGULARLY. WIPE WALL CLEAN BY WATER HEATER.
CLEAN WALLS BY JANITOR SINK REGULARLY. WIPE WALL CLEAN BY WATER HEATER.
CLEAN WALLS BY JANITOR SINK REGULARLY.

Jun 19, 2013

All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
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))
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)
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 waste and rubbish shall be kept in leak proof and rodent proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior premises of each food facility shall be kept clean and free of litter and rubbish. (114244, 114245, 114245.1, 114245.2, 114245.3, 114245.4, 114245.5, 114245.6, 114245.7, 114245.8)
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)

DIRTY BULK SPICE FOOD CONTAINERS.
DIRTY WALLS BY DISHWASHER SINKS AND IN KITCHEN.
REPAIR WALL BESIDE DOORWAY OPPOSITE TRIPLE SINKS. DIRTY WALLS BY DISHWASHER SINKS AND IN KITCHEN.
REPAIR WALL BESIDE DOORWAY OPPOSITE TRIPLE SINKS. DIRTY WALLS BY DISHWASHER SINKS AND IN KITCHEN.
REPAIR WALL BESIDE DOORWAY OPPOSITE TRIPLE SINKS. DIRTY WALLS BY DISHWASHER SINKS AND IN KITCHEN.
REPAIR WALL BESIDE DOORWAY OPPOSITE TRIPLE SINKS. DIRTY WALLS BY DISHWASHER SINKS AND IN KITCHEN.
REPAIR WALL BESIDE DOORWAY OPPOSITE TRIPLE SINKS. DIRTY WALLS BY DISHWASHER SINKS AND IN KITCHEN.
REPAIR WALL BESIDE DOORWAY OPPOSITE TRIPLE SINKS. DIRTY WALLS BY DISHWASHER SINKS AND IN KITCHEN.
REPAIR WALL BESIDE DOORWAY OPPOSITE TRIPLE SINKS. DIRTY WALLS BY DISHWASHER SINKS AND IN KITCHEN.
REPAIR WALL BESIDE DOORWAY OPPOSITE TRIPLE SINKS. DIRTY WALLS BY DISHWASHER SINKS AND IN KITCHEN.
REPAIR WALL BESIDE DOORWAY OPPOSITE TRIPLE SINKS. DIRTY WALLS BY DISHWASHER SINKS AND IN KITCHEN.
REPAIR WALL BESIDE DOORWAY OPPOSITE TRIPLE SINKS. DIRTY WALLS BY DISHWASHER SINKS AND IN KITCHEN.
REPAIR WALL BESIDE DOORWAY OPPOSITE TRIPLE SINKS. DIRTY WALLS BY DISHWASHER SINKS AND IN KITCHEN.
REPAIR WALL BESIDE DOORWAY OPPOSITE TRIPLE SINKS. DIRTY WALLS BY DISHWASHER SINKS AND IN KITCHEN.
REPAIR WALL BESIDE DOORWAY OPPOSITE TRIPLE SINKS. DIRTY WALLS BY DISHWASHER SINKS AND IN KITCHEN.
REPAIR WALL BESIDE DOORWAY OPPOSITE TRIPLE SINKS. DIRTY WALLS BY DISHWASHER SINKS AND IN KITCHEN.
REPAIR WALL BESIDE DOORWAY OPPOSITE TRIPLE SINKS. DIRTY WALLS BY DISHWASHER SINKS AND IN KITCHEN.
REPAIR WALL BESIDE DOORWAY OPPOSITE TRIPLE SINKS. DIRTY WALLS BY DISHWASHER SINKS AND IN KITCHEN.
REPAIR WALL BESIDE DOORWAY OPPOSITE TRIPLE SINKS. DIRTY WALLS BY DISHWASHER SINKS AND IN KITCHEN.
REPAIR WALL BESIDE DOORWAY OPPOSITE TRIPLE SINKS. DIRTY WALLS BY DISHWASHER SINKS AND IN KITCHEN.
REPAIR WALL BESIDE DOORWAY OPPOSITE TRIPLE SINKS. DIRTY WALLS BY DISHWASHER SINKS AND IN KITCHEN.
REPAIR WALL BESIDE DOORWAY OPPOSITE TRIPLE SINKS. DIRTY WALLS BY DISHWASHER SINKS AND IN KITCHEN.
REPAIR WALL BESIDE DOORWAY OPPOSITE TRIPLE SINKS. DIRTY WALLS BY DISHWASHER SINKS AND IN KITCHEN.
REPAIR WALL BESIDE DOORWAY OPPOSITE TRIPLE SINKS. DIRTY WALLS BY DISHWASHER SINKS AND IN KITCHEN.
REPAIR WALL BESIDE DOORWAY OPPOSITE TRIPLE SINKS. DIRTY WALLS BY DISHWASHER SINKS AND IN KITCHEN.
REPAIR WALL BESIDE DOORWAY OPPOSITE TRIPLE SINKS. DIRTY WALLS BY DISHWASHER SINKS AND IN KITCHEN.
REPAIR WALL BESIDE DOORWAY OPPOSITE TRIPLE SINKS. DIRTY WALLS BY DISHWASHER SINKS AND IN KITCHEN.
REPAIR WALL BESIDE DOORWAY OPPOSITE TRIPLE SINKS. DIRTY WALLS BY DISHWASHER SINKS AND IN KITCHEN.
REPAIR WALL BESIDE DOORWAY OPPOSITE TRIPLE SINKS. DIRTY WALLS BY DISHWASHER SINKS AND IN KITCHEN.
REPAIR WALL BESIDE DOORWAY OPPOSITE TRIPLE SINKS. DIRTY WALLS BY DISHWASHER SINKS AND IN KITCHEN.
REPAIR WALL BESIDE DOORWAY OPPOSITE TRIPLE SINKS. DIRTY WALLS BY DISHWASHER SINKS AND IN KITCHEN.
REPAIR WALL BESIDE DOORWAY OPPOSITE TRIPLE SINKS. DIRTY WALLS BY DISHWASHER SINKS AND IN KITCHEN.
REPAIR WALL BESIDE DOORWAY OPPOSITE TRIPLE SINKS. DIRTY WALLS BY DISHWASHER SINKS AND IN KITCHEN.
REPAIR WALL BESIDE DOORWAY OPPOSITE TRIPLE SINKS. DIRTY WALLS BY DISHWASHER SINKS AND IN KITCHEN.
REPAIR WALL BESIDE DOORWAY OPPOSITE TRIPLE SINKS. DIRTY WALLS BY DISHWASHER SINKS AND IN KITCHEN.
REPAIR WALL BESIDE DOORWAY OPPOSITE TRIPLE SINKS. DIRTY WALLS BY DISHWASHER SINKS AND IN KITCHEN.
REPAIR WALL BESIDE DOORWAY OPPOSITE TRIPLE SINKS. DIRTY WALLS BY DISHWASHER SINKS AND IN KITCHEN.
REPAIR WALL BESIDE DOORWAY OPPOSITE TRIPLE SINKS. DIRTY WALLS BY DISHWASHER SINKS AND IN KITCHEN.
REPAIR WALL BESIDE DOORWAY OPPOSITE TRIPLE SINKS. DIRTY WALLS BY DISHWASHER SINKS AND IN KITCHEN.
REPAIR WALL BESIDE DOORWAY OPPOSITE TRIPLE SINKS. DIRTY WALLS BY DISHWASHER SINKS AND IN KITCHEN.
REPAIR WALL BESIDE DOORWAY OPPOSITE TRIPLE SINKS. DIRTY WALLS BY DISHWASHER SINKS AND IN KITCHEN.
REPAIR WALL BESIDE DOORWAY OPPOSITE TRIPLE SINKS. DIRTY WALLS BY DISHWASHER SINKS AND IN KITCHEN.
REPAIR WALL BESIDE DOORWAY OPPOSITE TRIPLE SINKS. DIRTY WALLS BY DISHWASHER SINKS AND IN KITCHEN.
REPAIR WALL BESIDE DOORWAY OPPOSITE TRIPLE SINKS. DIRTY WALLS BY DISHWASHER SINKS AND IN KITCHEN.
REPAIR WALL BESIDE DOORWAY OPPOSITE TRIPLE SINKS. DIRTY WALLS BY DISHWASHER SINKS AND IN KITCHEN.
REPAIR WALL BESIDE DOORWAY OPPOSITE TRIPLE SINKS. DIRTY WALLS BY DISHWASHER SINKS AND IN KITCHEN.
REPAIR WALL BESIDE DOORWAY OPPOSITE TRIPLE SINKS. DIRTY WALLS BY DISHWASHER SINKS AND IN KITCHEN.
REPAIR WALL BESIDE DOORWAY OPPOSITE TRIPLE SINKS. DIRTY WALLS BY DISHWASHER SINKS AND IN KITCHEN.
REPAIR WALL BESIDE DOORWAY OPPOSITE TRIPLE SINKS. DIRTY WALLS BY DISHWASHER SINKS AND IN KITCHEN.
REPAIR WALL BESIDE DOORWAY OPPOSITE TRIPLE SINKS. DIRTY WALLS BY DISHWASHER SINKS AND IN KITCHEN.
REPAIR WALL BESIDE DOORWAY OPPOSITE TRIPLE SINKS. DIRTY WALLS BY DISHWASHER SINKS AND IN KITCHEN.
REPAIR WALL BESIDE DOORWAY OPPOSITE TRIPLE SINKS. DIRTY WALLS BY DISHWASHER SINKS AND IN KITCHEN.
REPAIR WALL BESIDE DOORWAY OPPOSITE TRIPLE SINKS. DIRTY WALLS BY DISHWASHER SINKS AND IN KITCHEN.
REPAIR WALL BESIDE DOORWAY OPPOSITE TRIPLE SINKS. DIRTY WALLS BY DISHWASHER SINKS AND IN KITCHEN.
REPAIR WALL BESIDE DOORWAY OPPOSITE TRIPLE SINKS. DIRTY WALLS BY DISHWASHER SINKS AND IN KITCHEN.
REPAIR WALL BESIDE DOORWAY OPPOSITE TRIPLE SINKS. DIRTY WALLS BY DISHWASHER SINKS AND IN KITCHEN.
REPAIR WALL BESIDE DOORWAY OPPOSITE TRIPLE SINKS. DIRTY WALLS BY DISHWASHER SINKS AND IN KITCHEN.
REPAIR WALL BESIDE DOORWAY OPPOSITE TRIPLE SINKS. DIRTY WALLS BY DISHWASHER SINKS AND IN KITCHEN.
REPAIR WALL BESIDE DOORWAY OPPOSITE TRIPLE SINKS. DIRTY WALLS BY DISHWASHER SINKS AND IN KITCHEN.
REPAIR WALL BESIDE DOORWAY OPPOSITE TRIPLE SINKS. DIRTY WALLS BY DISHWASHER SINKS AND IN KITCHEN.
REPAIR WALL BESIDE DOORWAY OPPOSITE TRIPLE SINKS. DIRTY WALLS BY DISHWASHER SINKS AND IN KITCHEN.
REPAIR WALL BESIDE DOORWAY OPPOSITE TRIPLE SINKS. DIRTY WALLS BY DISHWASHER SINKS AND IN KITCHEN.
REPAIR WALL BESIDE DOORWAY OPPOSITE TRIPLE SINKS. DIRTY WALLS BY DISHWASHER SINKS AND IN KITCHEN.
REPAIR WALL BESIDE DOORWAY OPPOSITE TRIPLE SINKS. DIRTY WALLS BY DISHWASHER SINKS AND IN KITCHEN.
REPAIR WALL BESIDE DOORWAY OPPOSITE TRIPLE SINKS. DIRTY WALLS BY DISHWASHER SINKS AND IN KITCHEN.
REPAIR WALL BESIDE DOORWAY OPPOSITE TRIPLE SINKS. DIRTY WALLS BY DISHWASHER SINKS AND IN KITCHEN.
REPAIR WALL BESIDE DOORWAY OPPOSITE TRIPLE SINKS. DIRTY WALLS BY DISHWASHER SINKS AND IN KITCHEN.
REPAIR WALL BESIDE DOORWAY OPPOSITE TRIPLE SINKS. DIRTY WALLS BY DISHWASHER SINKS AND IN KITCHEN.
REPAIR WALL BESIDE DOORWAY OPPOSITE TRIPLE SINKS. DIRTY WALLS BY DISHWASHER SINKS AND IN KITCHEN.
REPAIR WALL BESIDE DOORWAY OPPOSITE TRIPLE SINKS.
EMPTY MEN'S/WOMEN'S RESTROOM SOAP DISPENSERS.
OPEN GREASE AND DEBRIS BIN LIDS.
UNDER SINK WATER HEATER IN WOMEN'S RESTROOM NEEDS REPAIR.

Oct 8, 2013

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)
All food waste and rubbish shall be kept in leak proof and rodent proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior premises of each food facility shall be kept clean and free of litter and rubbish. (114244, 114245, 114245.1, 114245.2, 114245.3, 114245.4, 114245.5, 114245.6, 114245.7, 114245.8)
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All 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)
Fats, oils or grease released from improperly maintained grease traps or collection devices resulting in discharge.
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)

AVOID CLUTTER IN HOT WATER HEATER CLOSET.
KEEP DEBRIS BIN AND GREASE BIN LIDS CLOSED.
PROVIDE PROPER ANSEL SYSTEM JETS AND VERTICAL GREASE FILTERS.
REPAIR TILE FLOOR.
STORE OPEN BULK FOOD BAGS IN COVERED BINS.
USE CHLORINE TEST PAPERS.
USE WALL MOUNTED SOAP DISPENSERS.

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