Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Routine Inspection | Jun 11, 2010 | 82 |
|
Routine Inspection | Oct 4, 2010 | 90 |
|
Routine Inspection | Mar 15, 2011 | 92 |
|
Routine Inspection | Jul 25, 2011 | 91 |
|
Routine Inspection | Oct 18, 2011 | 94 |
|
Routine Inspection | Apr 3, 2012 | 94 |
|
Routine Inspection | Aug 28, 2012 | 93 |
|
Routine Inspection | Mar 4, 2013 | 92 |
|
Routine Inspection | Aug 8, 2013 | 89 |
All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 °F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)
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)).
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.
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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)
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
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))
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
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)
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))
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 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))
All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
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)
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.
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))
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)
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)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
All food 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 clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
All 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 food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
All 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 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)
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 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.
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)
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))
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)
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)
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 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))
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))
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.
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
All 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)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
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))
FACILITY DOES NOT HAVE LAST INSPECTION REPORT AVAILABLE.
FOUND FOOD CONTAINERS NOT LABELED.
FOUND FOODS STORED ON GROUND.
FOUND KNIVES STORED BETWEEN CREVICES OF PREP AND UTENSIL SINK.
FOUND DUST ON GREASE FILTERS. FOUND KNIVES STORED BETWEEN CREVICES OF PREP AND UTENSIL SINK.
FOUND DUST ON GREASE FILTERS. FOUND KNIVES STORED BETWEEN CREVICES OF PREP AND UTENSIL SINK.
FOUND DUST ON GREASE FILTERS. FOUND KNIVES STORED BETWEEN CREVICES OF PREP AND UTENSIL SINK.
FOUND DUST ON GREASE FILTERS. FOUND KNIVES STORED BETWEEN CREVICES OF PREP AND UTENSIL SINK.
FOUND DUST ON GREASE FILTERS. FOUND KNIVES STORED BETWEEN CREVICES OF PREP AND UTENSIL SINK.
FOUND DUST ON GREASE FILTERS. FOUND KNIVES STORED BETWEEN CREVICES OF PREP AND UTENSIL SINK.
FOUND DUST ON GREASE FILTERS. FOUND KNIVES STORED BETWEEN CREVICES OF PREP AND UTENSIL SINK.
FOUND DUST ON GREASE FILTERS. FOUND KNIVES STORED BETWEEN CREVICES OF PREP AND UTENSIL SINK.
FOUND DUST ON GREASE FILTERS. FOUND KNIVES STORED BETWEEN CREVICES OF PREP AND UTENSIL SINK.
FOUND DUST ON GREASE FILTERS. FOUND KNIVES STORED BETWEEN CREVICES OF PREP AND UTENSIL SINK.
FOUND DUST ON GREASE FILTERS. FOUND KNIVES STORED BETWEEN CREVICES OF PREP AND UTENSIL SINK.
FOUND DUST ON GREASE FILTERS. FOUND KNIVES STORED BETWEEN CREVICES OF PREP AND UTENSIL SINK.
FOUND DUST ON GREASE FILTERS. FOUND KNIVES STORED BETWEEN CREVICES OF PREP AND UTENSIL SINK.
FOUND DUST ON GREASE FILTERS. FOUND KNIVES STORED BETWEEN CREVICES OF PREP AND UTENSIL SINK.
FOUND DUST ON GREASE FILTERS. FOUND KNIVES STORED BETWEEN CREVICES OF PREP AND UTENSIL SINK.
FOUND DUST ON GREASE FILTERS. FOUND KNIVES STORED BETWEEN CREVICES OF PREP AND UTENSIL SINK.
FOUND DUST ON GREASE FILTERS. FOUND KNIVES STORED BETWEEN CREVICES OF PREP AND UTENSIL SINK.
FOUND DUST ON GREASE FILTERS. FOUND KNIVES STORED BETWEEN CREVICES OF PREP AND UTENSIL SINK.
FOUND DUST ON GREASE FILTERS. FOUND KNIVES STORED BETWEEN CREVICES OF PREP AND UTENSIL SINK.
FOUND DUST ON GREASE FILTERS. FOUND KNIVES STORED BETWEEN CREVICES OF PREP AND UTENSIL SINK.
FOUND DUST ON GREASE FILTERS. FOUND KNIVES STORED BETWEEN CREVICES OF PREP AND UTENSIL SINK.
FOUND DUST ON GREASE FILTERS. FOUND KNIVES STORED BETWEEN CREVICES OF PREP AND UTENSIL SINK.
FOUND DUST ON GREASE FILTERS. FOUND KNIVES STORED BETWEEN CREVICES OF PREP AND UTENSIL SINK.
FOUND DUST ON GREASE FILTERS. FOUND KNIVES STORED BETWEEN CREVICES OF PREP AND UTENSIL SINK.
FOUND DUST ON GREASE FILTERS. FOUND KNIVES STORED BETWEEN CREVICES OF PREP AND UTENSIL SINK.
FOUND DUST ON GREASE FILTERS. FOUND KNIVES STORED BETWEEN CREVICES OF PREP AND UTENSIL SINK.
FOUND DUST ON GREASE FILTERS. FOUND KNIVES STORED BETWEEN CREVICES OF PREP AND UTENSIL SINK.
FOUND DUST ON GREASE FILTERS. FOUND KNIVES STORED BETWEEN CREVICES OF PREP AND UTENSIL SINK.
FOUND DUST ON GREASE FILTERS. FOUND KNIVES STORED BETWEEN CREVICES OF PREP AND UTENSIL SINK.
FOUND DUST ON GREASE FILTERS. FOUND KNIVES STORED BETWEEN CREVICES OF PREP AND UTENSIL SINK.
FOUND DUST ON GREASE FILTERS. FOUND KNIVES STORED BETWEEN CREVICES OF PREP AND UTENSIL SINK.
FOUND DUST ON GREASE FILTERS. FOUND KNIVES STORED BETWEEN CREVICES OF PREP AND UTENSIL SINK.
FOUND DUST ON GREASE FILTERS. FOUND KNIVES STORED BETWEEN CREVICES OF PREP AND UTENSIL SINK.
FOUND DUST ON GREASE FILTERS. FOUND KNIVES STORED BETWEEN CREVICES OF PREP AND UTENSIL SINK.
FOUND DUST ON GREASE FILTERS. FOUND KNIVES STORED BETWEEN CREVICES OF PREP AND UTENSIL SINK.
FOUND DUST ON GREASE FILTERS. FOUND KNIVES STORED BETWEEN CREVICES OF PREP AND UTENSIL SINK.
FOUND DUST ON GREASE FILTERS. FOUND KNIVES STORED BETWEEN CREVICES OF PREP AND UTENSIL SINK.
FOUND DUST ON GREASE FILTERS. FOUND KNIVES STORED BETWEEN CREVICES OF PREP AND UTENSIL SINK.
FOUND DUST ON GREASE FILTERS. FOUND KNIVES STORED BETWEEN CREVICES OF PREP AND UTENSIL SINK.
FOUND DUST ON GREASE FILTERS. FOUND KNIVES STORED BETWEEN CREVICES OF PREP AND UTENSIL SINK.
FOUND DUST ON GREASE FILTERS. FOUND KNIVES STORED BETWEEN CREVICES OF PREP AND UTENSIL SINK.
FOUND DUST ON GREASE FILTERS. FOUND KNIVES STORED BETWEEN CREVICES OF PREP AND UTENSIL SINK.
FOUND DUST ON GREASE FILTERS. FOUND KNIVES STORED BETWEEN CREVICES OF PREP AND UTENSIL SINK.
FOUND DUST ON GREASE FILTERS. FOUND KNIVES STORED BETWEEN CREVICES OF PREP AND UTENSIL SINK.
FOUND DUST ON GREASE FILTERS.
FOUND NO LIGHT COVERS AT KITCHEN AREA.
FOUND STAINED BULB FOOD CONTAINERS.
OBSERVED EMPLOYEE WASHING FOODS IN UTENSIL SINK. FOUND STAINED BULB FOOD CONTAINERS.
OBSERVED EMPLOYEE WASHING FOODS IN UTENSIL SINK. FOUND STAINED BULB FOOD CONTAINERS.
OBSERVED EMPLOYEE WASHING FOODS IN UTENSIL SINK. FOUND STAINED BULB FOOD CONTAINERS.
OBSERVED EMPLOYEE WASHING FOODS IN UTENSIL SINK. FOUND STAINED BULB FOOD CONTAINERS.
OBSERVED EMPLOYEE WASHING FOODS IN UTENSIL SINK. FOUND STAINED BULB FOOD CONTAINERS.
OBSERVED EMPLOYEE WASHING FOODS IN UTENSIL SINK. FOUND STAINED BULB FOOD CONTAINERS.
OBSERVED EMPLOYEE WASHING FOODS IN UTENSIL SINK. FOUND STAINED BULB FOOD CONTAINERS.
OBSERVED EMPLOYEE WASHING FOODS IN UTENSIL SINK. FOUND STAINED BULB FOOD CONTAINERS.
OBSERVED EMPLOYEE WASHING FOODS IN UTENSIL SINK. FOUND STAINED BULB FOOD CONTAINERS.
OBSERVED EMPLOYEE WASHING FOODS IN UTENSIL SINK. FOUND STAINED BULB FOOD CONTAINERS.
OBSERVED EMPLOYEE WASHING FOODS IN UTENSIL SINK. FOUND STAINED BULB FOOD CONTAINERS.
OBSERVED EMPLOYEE WASHING FOODS IN UTENSIL SINK. FOUND STAINED BULB FOOD CONTAINERS.
OBSERVED EMPLOYEE WASHING FOODS IN UTENSIL SINK. FOUND STAINED BULB FOOD CONTAINERS.
OBSERVED EMPLOYEE WASHING FOODS IN UTENSIL SINK. FOUND STAINED BULB FOOD CONTAINERS.
OBSERVED EMPLOYEE WASHING FOODS IN UTENSIL SINK. FOUND STAINED BULB FOOD CONTAINERS.
OBSERVED EMPLOYEE WASHING FOODS IN UTENSIL SINK. FOUND STAINED BULB FOOD CONTAINERS.
OBSERVED EMPLOYEE WASHING FOODS IN UTENSIL SINK. FOUND STAINED BULB FOOD CONTAINERS.
OBSERVED EMPLOYEE WASHING FOODS IN UTENSIL SINK. FOUND STAINED BULB FOOD CONTAINERS.
OBSERVED EMPLOYEE WASHING FOODS IN UTENSIL SINK. FOUND STAINED BULB FOOD CONTAINERS.
OBSERVED EMPLOYEE WASHING FOODS IN UTENSIL SINK. FOUND STAINED BULB FOOD CONTAINERS.
OBSERVED EMPLOYEE WASHING FOODS IN UTENSIL SINK. FOUND STAINED BULB FOOD CONTAINERS.
OBSERVED EMPLOYEE WASHING FOODS IN UTENSIL SINK. FOUND STAINED BULB FOOD CONTAINERS.
OBSERVED EMPLOYEE WASHING FOODS IN UTENSIL SINK. FOUND STAINED BULB FOOD CONTAINERS.
OBSERVED EMPLOYEE WASHING FOODS IN UTENSIL SINK. FOUND STAINED BULB FOOD CONTAINERS.
OBSERVED EMPLOYEE WASHING FOODS IN UTENSIL SINK. FOUND STAINED BULB FOOD CONTAINERS.
OBSERVED EMPLOYEE WASHING FOODS IN UTENSIL SINK. FOUND STAINED BULB FOOD CONTAINERS.
OBSERVED EMPLOYEE WASHING FOODS IN UTENSIL SINK. FOUND STAINED BULB FOOD CONTAINERS.
OBSERVED EMPLOYEE WASHING FOODS IN UTENSIL SINK. FOUND STAINED BULB FOOD CONTAINERS.
OBSERVED EMPLOYEE WASHING FOODS IN UTENSIL SINK. FOUND STAINED BULB FOOD CONTAINERS.
OBSERVED EMPLOYEE WASHING FOODS IN UTENSIL SINK. FOUND STAINED BULB FOOD CONTAINERS.
OBSERVED EMPLOYEE WASHING FOODS IN UTENSIL SINK. FOUND STAINED BULB FOOD CONTAINERS.
OBSERVED EMPLOYEE WASHING FOODS IN UTENSIL SINK. FOUND STAINED BULB FOOD CONTAINERS.
OBSERVED EMPLOYEE WASHING FOODS IN UTENSIL SINK. FOUND STAINED BULB FOOD CONTAINERS.
OBSERVED EMPLOYEE WASHING FOODS IN UTENSIL SINK. FOUND STAINED BULB FOOD CONTAINERS.
OBSERVED EMPLOYEE WASHING FOODS IN UTENSIL SINK. FOUND STAINED BULB FOOD CONTAINERS.
OBSERVED EMPLOYEE WASHING FOODS IN UTENSIL SINK. FOUND STAINED BULB FOOD CONTAINERS.
OBSERVED EMPLOYEE WASHING FOODS IN UTENSIL SINK. FOUND STAINED BULB FOOD CONTAINERS.
OBSERVED EMPLOYEE WASHING FOODS IN UTENSIL SINK. FOUND STAINED BULB FOOD CONTAINERS.
OBSERVED EMPLOYEE WASHING FOODS IN UTENSIL SINK. FOUND STAINED BULB FOOD CONTAINERS.
OBSERVED EMPLOYEE WASHING FOODS IN UTENSIL SINK. FOUND STAINED BULB FOOD CONTAINERS.
OBSERVED EMPLOYEE WASHING FOODS IN UTENSIL SINK. FOUND STAINED BULB FOOD CONTAINERS.
OBSERVED EMPLOYEE WASHING FOODS IN UTENSIL SINK. FOUND STAINED BULB FOOD CONTAINERS.
OBSERVED EMPLOYEE WASHING FOODS IN UTENSIL SINK. FOUND STAINED BULB FOOD CONTAINERS.
OBSERVED EMPLOYEE WASHING FOODS IN UTENSIL SINK. FOUND STAINED BULB FOOD CONTAINERS.
OBSERVED EMPLOYEE WASHING FOODS IN UTENSIL SINK.
NO FOOD SAFETY PERSON AT FACILITY.
OBSERVED EMPLOYEE HANDLING RAW MEAT AND NOT PROPERLY WASHING HANDS.
OBSERVED ITEMS IN HAND SINK AT KITCHEN AREA.
Name | City | Users' Rating |
---|---|---|
STARBUCKS COFFEE #8639 | San Jose, CA | |
STARBUCKS COFFEE #6553 | San Jose, CA | |
BON APPETIT @ FLEXTRONICS CAFE | San Jose, CA | |
PANDA EXPRESS #752 | San Jose, CA | |
TACO BELL #28810 | San Jose, CA | |
SAN JOSE MOOSE LODGE #401 | San Jose, CA | |
WIENERSCHNITZEL #366 | San Jose, CA | |
JACK IN THE BOX #407 | San Jose, CA | |
FRESCO WORLD MARKET- TAQUERIA | San Jose, CA | |
STARBUCKS COFFEE #2840 | San Jose, CA |
Name |
Address |
Distance |
---|---|---|
M S GASLIGHT | 233 S White Road F, San Jose | 0.00 miles |
THE TAMALE FACTORY | 233 S White Road C, San Jose | 0.00 miles |
RICA PANADERIA #2 | 233 S White Road B, San Jose | 0.00 miles |
EL MAJOR MERCADO / THE BEST MARKET | 3054 Alum Rock Avenue, San Jose | 0.25 miles |
THE BEST MARKET | 3054-a Alum Rock Avenue, San Jose | 0.25 miles |
PETERS BAKERY | 3108 Alum Rock Avenue, San Jose | 0.26 miles |
QUIK STOP MARKET #70 | 5 Stewart Avenue, San Jose | 0.26 miles |
BAY'S BISTRO RESTAURANT | 3116 Alum Rock Avenue, San Jose | 0.27 miles |
LAS DELICIAS RESTAURANT | 3130 Alum Rock Avenue B, San Jose | 0.27 miles |
TREASURE CAKES | 3144 Alum Rock Avenue, San Jose | 0.29 miles |
Restaurant representatives - add corrected or new information about TAQUERIA CORONA, 233 S White Road, San Jose, CA 95127 »