T K NOODLE #8, 4068 Monterey Road, San Jose, CA 95111 - Restaurant inspection findings and violations

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Business Info

Restaurant: T K NOODLE #8
Address: 4068 Monterey Road, San Jose, CA 95111
Type: Restaurant 6-25 Employees
Total inspections: 11
Last inspection: Jul 9, 2013
Score
(the higher the better)
87
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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...
  • Equipment/Utensils - approved installed, clean
  • Food contact surfaces: clean and sanitized
  • Food in good condition, safe and unadultera...
  • Hands clean & properly washed gloves used properly...
  • Proper hot and cold holding temperatures
Routine Inspection Apr 29, 2010 93
No violation noted during this evaluation. Complaint Inspection May 13, 2010 100
No violation noted during this evaluation. Follow-up Inspection May 13, 2010 100
  • Adequate handwash facilities supplied & acc...
  • Adequate handwash facilities supplied & accessible...
  • Equipment/Utensils - approved installed, clean
  • Food contact surfaces: clean and sanitized
  • Food contact surfaces: clean and sanitized
  • Food in good condition, safe and unadultera...
  • Food in good condition, safe and unadulterated
  • Food storage containers identified
  • Hands clean & properly washed gloves used p...
  • Hands clean & properly washed gloves used properly...
  • No rodents, insects, birds, or animals
  • Premises personal/cleaning items vermin-proofing
Routine Inspection Nov 23, 2010 88
No violation noted during this evaluation. Complaint Inspection Nov 23, 2010 100
  • Adequate handwash facilities supplied & acc...
  • Adequate handwash facilities supplied & accessible...
  • Approved thawing methods used, frozen food
  • Food storage containers identified
  • Hands clean & properly washed gloves used properly...
  • No rodents, insects, birds, or animals
  • Premises personal/cleaning items vermin-proofing
  • Proper hot and cold holding temperatures
  • Proper hot and cold holding temperatures
  • Toxic substances properly identified, stored, used...
Routine Inspection Feb 9, 2011 90
No violation noted during this evaluation. Complaint Inspection Feb 9, 2011 100
  • Adequate handwash facilities supplied & acc...
  • Adequate handwash facilities supplied & accessible...
  • Demonstration of knowledge food mgr certification
  • Food storage containers identified
  • Hands clean & properly washed gloves used properly... [multiple violations]
  • No rodents, insects, birds, or animals
  • No rodents, insects, birds, or animals
  • Premises personal/cleaning items vermin-proofing
Routine Inspection Nov 1, 2011 87
  • Adequate handwash facilities supplied & acc...
  • Adequate handwash facilities supplied & accessible...
  • Approved thawing methods used, frozen food
  • Food contact surfaces: clean and sanitized
  • Food contact surfaces: clean and sanitized
  • Food in good condition, safe and unadulterated
  • Hands clean & properly washed gloves used properly... [multiple violations]
  • Premises personal/cleaning items vermin-proofing
  • Wiping cloths: properly used and stored
Routine Inspection Feb 29, 2012 82
  • Adequate handwash facilities supplied & acc...
  • Adequate handwash facilities supplied & accessible...
  • Approved thawing methods used, frozen food
  • Food contact surfaces: clean and sanitized
  • Food contact surfaces: clean and sanitized
  • Food separated and protected
  • Proper cooling methods
  • Proper cooling methods
  • Proper hot and cold holding temperatures
  • Proper hot and cold holding temperatures
Routine Inspection Dec 4, 2012 86
  • Equipment, utensils - Unapproved, unclean, not in good repair, inadequate capacity
  • Equipment, utensils, linens: Improper storage and use
  • Food contact surfaces unclean and unsanitized
  • Food not in good condition/unsafe/adulterated
  • Food not separated and unprotected
  • Hands not clean/improperly washed/gloves not used properly [multiple violations]
  • Improper hot and cold holding temperatures
  • Inadequate handwash facilities: supplied or accessible [multiple violations]
  • Premises not clean, not in good repair; No personal/chemical storage; inadequate vermin-proofing
  • Thermometers missing or inaccurate
  • Toxic substantances improperly identified, stored, used
Routine Inspection Jul 9, 2013 87

Violation descriptions and comments

Apr 29, 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 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)
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
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,)
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)
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))

Nov 23, 2010

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))
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,)
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,)
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)
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)
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)

Feb 9, 2011

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))
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)
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))
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))
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)

Nov 1, 2011

Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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)
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 employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
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))

Feb 29, 2012

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))
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))
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,)
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)
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)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)

Dec 4, 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))
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 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))
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
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 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)
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
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 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)

Jul 9, 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))
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 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)
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)
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))
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,)
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)
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)
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))
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))

FOUND A 2 GALLON MILK CONTAINER STORED IN ICE USED TO SERVE CUSTOMERS.
FOUND A 2 GALLON MILK CONTAINER STORED IN ICE USED TO SERVE CUSTOMERS.
FOUND A 2 GALLON MILK CONTAINER STORED IN ICE USED TO SERVE CUSTOMERS.
FOUND A 2 GALLON MILK CONTAINER STORED IN ICE USED TO SERVE CUSTOMERS.
FOUND A 2 GALLON MILK CONTAINER STORED IN ICE USED TO SERVE CUSTOMERS.
FOUND A 2 GALLON MILK CONTAINER STORED IN ICE USED TO SERVE CUSTOMERS.
FOUND A 2 GALLON MILK CONTAINER STORED IN ICE USED TO SERVE CUSTOMERS.
FOUND A 2 GALLON MILK CONTAINER STORED IN ICE USED TO SERVE CUSTOMERS.
FOUND A 2 GALLON MILK CONTAINER STORED IN ICE USED TO SERVE CUSTOMERS.
FOUND A 2 GALLON MILK CONTAINER STORED IN ICE USED TO SERVE CUSTOMERS.
FOUND A 2 GALLON MILK CONTAINER STORED IN ICE USED TO SERVE CUSTOMERS.
FOUND A 2 GALLON MILK CONTAINER STORED IN ICE USED TO SERVE CUSTOMERS.
FOUND A 2 GALLON MILK CONTAINER STORED IN ICE USED TO SERVE CUSTOMERS.
FOUND A 2 GALLON MILK CONTAINER STORED IN ICE USED TO SERVE CUSTOMERS.
FOUND A 2 GALLON MILK CONTAINER STORED IN ICE USED TO SERVE CUSTOMERS.
FOUND A 2 GALLON MILK CONTAINER STORED IN ICE USED TO SERVE CUSTOMERS.
FOUND A 2 GALLON MILK CONTAINER STORED IN ICE USED TO SERVE CUSTOMERS.
FOUND A 2 GALLON MILK CONTAINER STORED IN ICE USED TO SERVE CUSTOMERS.
FOUND A 2 GALLON MILK CONTAINER STORED IN ICE USED TO SERVE CUSTOMERS.
FOUND A 2 GALLON MILK CONTAINER STORED IN ICE USED TO SERVE CUSTOMERS.
FOUND A 2 GALLON MILK CONTAINER STORED IN ICE USED TO SERVE CUSTOMERS.
FOUND A 2 GALLON MILK CONTAINER STORED IN ICE USED TO SERVE CUSTOMERS.
FOUND A 2 GALLON MILK CONTAINER STORED IN ICE USED TO SERVE CUSTOMERS.
FOUND A 2 GALLON MILK CONTAINER STORED IN ICE USED TO SERVE CUSTOMERS.
FOUND A 2 GALLON MILK CONTAINER STORED IN ICE USED TO SERVE CUSTOMERS.
FOUND A 2 GALLON MILK CONTAINER STORED IN ICE USED TO SERVE CUSTOMERS.
FOUND A 2 GALLON MILK CONTAINER STORED IN ICE USED TO SERVE CUSTOMERS.
FOUND A 2 GALLON MILK CONTAINER STORED IN ICE USED TO SERVE CUSTOMERS.
FOUND A 2 GALLON MILK CONTAINER STORED IN ICE USED TO SERVE CUSTOMERS.
FOUND A 2 GALLON MILK CONTAINER STORED IN ICE USED TO SERVE CUSTOMERS.
FOUND A 2 GALLON MILK CONTAINER STORED IN ICE USED TO SERVE CUSTOMERS.
FOUND A 2 GALLON MILK CONTAINER STORED IN ICE USED TO SERVE CUSTOMERS.
FOUND A 2 GALLON MILK CONTAINER STORED IN ICE USED TO SERVE CUSTOMERS.
FOUND A 2 GALLON MILK CONTAINER STORED IN ICE USED TO SERVE CUSTOMERS.
FOUND A 2 GALLON MILK CONTAINER STORED IN ICE USED TO SERVE CUSTOMERS.
FOUND A 2 GALLON MILK CONTAINER STORED IN ICE USED TO SERVE CUSTOMERS.
FOUND A 2 GALLON MILK CONTAINER STORED IN ICE USED TO SERVE CUSTOMERS.
FOUND A 2 GALLON MILK CONTAINER STORED IN ICE USED TO SERVE CUSTOMERS.
FOUND A 2 GALLON MILK CONTAINER STORED IN ICE USED TO SERVE CUSTOMERS.
FOUND A 2 GALLON MILK CONTAINER STORED IN ICE USED TO SERVE CUSTOMERS.
FOUND A 2 GALLON MILK CONTAINER STORED IN ICE USED TO SERVE CUSTOMERS.
FOUND A 2 GALLON MILK CONTAINER STORED IN ICE USED TO SERVE CUSTOMERS.
FOUND A 2 GALLON MILK CONTAINER STORED IN ICE USED TO SERVE CUSTOMERS.
FOUND A JACKET STORED ON FOOD RACK.
FOUND FLY GLUE TAPE STORED ABOVE FOOD AREA.
FOUND FOOD AT COOK'S LINE MEASURED BETWEEN 80F-135F.
FOUND FRONT UNITS AND PREP UNIT MEASURED BETWEEN 48-50F.
FOUND NO THERMOMETER AT FRONT UNIT NEXT TO ICE MACHINE.
FOUND RAW MEATS STORED ABOVE SLICED ORANGES IN WALK IN UNIT.
OBSERVED AN EMPLOYEE HANDLING FOOD ON WASH BOARD OF DISHWASHER. FOUND RAW MEATS STORED ABOVE SLICED ORANGES IN WALK IN UNIT.
OBSERVED AN EMPLOYEE HANDLING FOOD ON WASH BOARD OF DISHWASHER. FOUND RAW MEATS STORED ABOVE SLICED ORANGES IN WALK IN UNIT.
OBSERVED AN EMPLOYEE HANDLING FOOD ON WASH BOARD OF DISHWASHER. FOUND RAW MEATS STORED ABOVE SLICED ORANGES IN WALK IN UNIT.
OBSERVED AN EMPLOYEE HANDLING FOOD ON WASH BOARD OF DISHWASHER. FOUND RAW MEATS STORED ABOVE SLICED ORANGES IN WALK IN UNIT.
OBSERVED AN EMPLOYEE HANDLING FOOD ON WASH BOARD OF DISHWASHER. FOUND RAW MEATS STORED ABOVE SLICED ORANGES IN WALK IN UNIT.
OBSERVED AN EMPLOYEE HANDLING FOOD ON WASH BOARD OF DISHWASHER. FOUND RAW MEATS STORED ABOVE SLICED ORANGES IN WALK IN UNIT.
OBSERVED AN EMPLOYEE HANDLING FOOD ON WASH BOARD OF DISHWASHER. FOUND RAW MEATS STORED ABOVE SLICED ORANGES IN WALK IN UNIT.
OBSERVED AN EMPLOYEE HANDLING FOOD ON WASH BOARD OF DISHWASHER. FOUND RAW MEATS STORED ABOVE SLICED ORANGES IN WALK IN UNIT.
OBSERVED AN EMPLOYEE HANDLING FOOD ON WASH BOARD OF DISHWASHER. FOUND RAW MEATS STORED ABOVE SLICED ORANGES IN WALK IN UNIT.
OBSERVED AN EMPLOYEE HANDLING FOOD ON WASH BOARD OF DISHWASHER. FOUND RAW MEATS STORED ABOVE SLICED ORANGES IN WALK IN UNIT.
OBSERVED AN EMPLOYEE HANDLING FOOD ON WASH BOARD OF DISHWASHER. FOUND RAW MEATS STORED ABOVE SLICED ORANGES IN WALK IN UNIT.
OBSERVED AN EMPLOYEE HANDLING FOOD ON WASH BOARD OF DISHWASHER. FOUND RAW MEATS STORED ABOVE SLICED ORANGES IN WALK IN UNIT.
OBSERVED AN EMPLOYEE HANDLING FOOD ON WASH BOARD OF DISHWASHER. FOUND RAW MEATS STORED ABOVE SLICED ORANGES IN WALK IN UNIT.
OBSERVED AN EMPLOYEE HANDLING FOOD ON WASH BOARD OF DISHWASHER. FOUND RAW MEATS STORED ABOVE SLICED ORANGES IN WALK IN UNIT.
OBSERVED AN EMPLOYEE HANDLING FOOD ON WASH BOARD OF DISHWASHER. FOUND RAW MEATS STORED ABOVE SLICED ORANGES IN WALK IN UNIT.
OBSERVED AN EMPLOYEE HANDLING FOOD ON WASH BOARD OF DISHWASHER. FOUND RAW MEATS STORED ABOVE SLICED ORANGES IN WALK IN UNIT.
OBSERVED AN EMPLOYEE HANDLING FOOD ON WASH BOARD OF DISHWASHER. FOUND RAW MEATS STORED ABOVE SLICED ORANGES IN WALK IN UNIT.
OBSERVED AN EMPLOYEE HANDLING FOOD ON WASH BOARD OF DISHWASHER. FOUND RAW MEATS STORED ABOVE SLICED ORANGES IN WALK IN UNIT.
OBSERVED AN EMPLOYEE HANDLING FOOD ON WASH BOARD OF DISHWASHER. FOUND RAW MEATS STORED ABOVE SLICED ORANGES IN WALK IN UNIT.
OBSERVED AN EMPLOYEE HANDLING FOOD ON WASH BOARD OF DISHWASHER. FOUND RAW MEATS STORED ABOVE SLICED ORANGES IN WALK IN UNIT.
OBSERVED AN EMPLOYEE HANDLING FOOD ON WASH BOARD OF DISHWASHER. FOUND RAW MEATS STORED ABOVE SLICED ORANGES IN WALK IN UNIT.
OBSERVED AN EMPLOYEE HANDLING FOOD ON WASH BOARD OF DISHWASHER. FOUND RAW MEATS STORED ABOVE SLICED ORANGES IN WALK IN UNIT.
OBSERVED AN EMPLOYEE HANDLING FOOD ON WASH BOARD OF DISHWASHER. FOUND RAW MEATS STORED ABOVE SLICED ORANGES IN WALK IN UNIT.
OBSERVED AN EMPLOYEE HANDLING FOOD ON WASH BOARD OF DISHWASHER. FOUND RAW MEATS STORED ABOVE SLICED ORANGES IN WALK IN UNIT.
OBSERVED AN EMPLOYEE HANDLING FOOD ON WASH BOARD OF DISHWASHER. FOUND RAW MEATS STORED ABOVE SLICED ORANGES IN WALK IN UNIT.
OBSERVED AN EMPLOYEE HANDLING FOOD ON WASH BOARD OF DISHWASHER. FOUND RAW MEATS STORED ABOVE SLICED ORANGES IN WALK IN UNIT.
OBSERVED AN EMPLOYEE HANDLING FOOD ON WASH BOARD OF DISHWASHER. FOUND RAW MEATS STORED ABOVE SLICED ORANGES IN WALK IN UNIT.
OBSERVED AN EMPLOYEE HANDLING FOOD ON WASH BOARD OF DISHWASHER. FOUND RAW MEATS STORED ABOVE SLICED ORANGES IN WALK IN UNIT.
OBSERVED AN EMPLOYEE HANDLING FOOD ON WASH BOARD OF DISHWASHER. FOUND RAW MEATS STORED ABOVE SLICED ORANGES IN WALK IN UNIT.
OBSERVED AN EMPLOYEE HANDLING FOOD ON WASH BOARD OF DISHWASHER. FOUND RAW MEATS STORED ABOVE SLICED ORANGES IN WALK IN UNIT.
OBSERVED AN EMPLOYEE HANDLING FOOD ON WASH BOARD OF DISHWASHER. FOUND RAW MEATS STORED ABOVE SLICED ORANGES IN WALK IN UNIT.
OBSERVED AN EMPLOYEE HANDLING FOOD ON WASH BOARD OF DISHWASHER. FOUND RAW MEATS STORED ABOVE SLICED ORANGES IN WALK IN UNIT.
OBSERVED AN EMPLOYEE HANDLING FOOD ON WASH BOARD OF DISHWASHER. FOUND RAW MEATS STORED ABOVE SLICED ORANGES IN WALK IN UNIT.
OBSERVED AN EMPLOYEE HANDLING FOOD ON WASH BOARD OF DISHWASHER. FOUND RAW MEATS STORED ABOVE SLICED ORANGES IN WALK IN UNIT.
OBSERVED AN EMPLOYEE HANDLING FOOD ON WASH BOARD OF DISHWASHER. FOUND RAW MEATS STORED ABOVE SLICED ORANGES IN WALK IN UNIT.
OBSERVED AN EMPLOYEE HANDLING FOOD ON WASH BOARD OF DISHWASHER. FOUND RAW MEATS STORED ABOVE SLICED ORANGES IN WALK IN UNIT.
OBSERVED AN EMPLOYEE HANDLING FOOD ON WASH BOARD OF DISHWASHER. FOUND RAW MEATS STORED ABOVE SLICED ORANGES IN WALK IN UNIT.
OBSERVED AN EMPLOYEE HANDLING FOOD ON WASH BOARD OF DISHWASHER. FOUND RAW MEATS STORED ABOVE SLICED ORANGES IN WALK IN UNIT.
OBSERVED AN EMPLOYEE HANDLING FOOD ON WASH BOARD OF DISHWASHER. FOUND RAW MEATS STORED ABOVE SLICED ORANGES IN WALK IN UNIT.
OBSERVED AN EMPLOYEE HANDLING FOOD ON WASH BOARD OF DISHWASHER. FOUND RAW MEATS STORED ABOVE SLICED ORANGES IN WALK IN UNIT.
OBSERVED AN EMPLOYEE HANDLING FOOD ON WASH BOARD OF DISHWASHER. FOUND RAW MEATS STORED ABOVE SLICED ORANGES IN WALK IN UNIT.
OBSERVED AN EMPLOYEE HANDLING FOOD ON WASH BOARD OF DISHWASHER. FOUND RAW MEATS STORED ABOVE SLICED ORANGES IN WALK IN UNIT.
OBSERVED AN EMPLOYEE HANDLING FOOD ON WASH BOARD OF DISHWASHER.
FOUND RICE BOWL USED TO SCOOP UP MEATS UNDER POTS.
FOUND STAINS INSIDE THE ICE MACHINE.
OBSERVED AN EMPLOYEE HANDLING FLY GLUE TAPE AND THEN RINSING HANDS PRIOR TO GOING BACK TO WORK.
OBSERVED HAND WASH STATION BLOCKED BY METAL TRAY.

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