TASTE OF CHINA, 1659 Branham Lane I, San Jose, CA 95118 - Restaurant inspection findings and violations

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  4. Santa Clara County, CA Restaurants

Business Info

Restaurant: TASTE OF CHINA
Address: 1659 Branham Lane I, San Jose, CA 95118
Type: Restaurant 6-25 Employees
Total inspections: 11
Last inspection: Aug 1, 2013
Score
(the higher the better)
95
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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...
  • Floors, walls & ceilings: built, maintained, and
  • Proper eating, tasting, drinking or tobacco use
  • Wiping cloths: properly used and stored
Routine Inspection Apr 26, 2010 95
  • Adequate handwash facilities supplied & acc...
  • Equipment, utensils and linens: storage and use
  • Garbage and refuse properly disposed facilities
  • No rodents, insects, birds, or animals
  • No rodents, insects, birds, or animals
  • Proper hot and cold holding temperatures
  • Proper hot and cold holding temperatures
  • Time as a PH control procedures & records
  • Wiping cloths: properly used and stored
Routine Inspection Jul 7, 2010 83
  • Proper cooling methods
  • Proper cooling methods
Routine Inspection Jan 13, 2011 98
  • Adequate handwash facilities supplied & acc...
  • Adequate ventilation and lighting designated area
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Food contact surfaces: clean and sanitized
  • Food contact surfaces: clean and sanitized
  • Food separated and protected
  • Food storage containers identified
  • Time as a PH control procedures & records
  • Time as a PH control procedures & records
Routine Inspection Aug 10, 2011 90
  • Equipment/Utensils - approved installed, clean
Routine Inspection Feb 8, 2012 99
  • Demonstration of knowledge food mgr certification [multiple violations]
  • 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 separated and protected
  • Wiping cloths: properly used and stored
Critical Hazard Factors Mar 23, 2012 92
  • Equipment/Utensils - approved installed, clean
  • Food in good condition, safe and unadultera...
  • Wiping cloths: properly used and stored
Complaint-follow-up Apr 5, 2012 97
  • Equipment, utensils and linens: storage and use
  • Food separated and protected
  • Proper hot and cold holding temperatures
  • Proper hot and cold holding temperatures
  • Washing fruits and vegetables
  • Wiping cloths: properly used and stored
Routine Inspection Sep 5, 2012 90
  • Adequate handwash facilities supplied & acc...
  • Adequate handwash facilities supplied & accessible...
  • Hands clean & properly washed gloves used p...
  • Hands clean & properly washed gloves used properly...
  • Premises personal/cleaning items vermin-proofing
  • Proper eating, tasting, drinking or tobacco use
  • Proper hot and cold holding temperatures
  • Wiping cloths: properly used and stored
Routine Inspection Nov 12, 2012 92
  • Adequate handwash facilities supplied/accessible
  • Equipment, utensils - approved installed and clean...
  • Equipment, utensils, linens: storage and use
  • Food separated and protected
  • Food storage containers identified
  • Nonfood contact surfaces clean
  • Premises personal/cleaning items vermin-proofing
  • Wiping cloths: properly used and stored
Routine Inspection Mar 26, 2013 92
  • Equipment, utensils, linens: Improper storage and use
  • Food not separated and unprotected
  • Improper eating, tasting, drinking or tobacco use in food preparation area
  • Inadequate floors, walls, ceilings: built, maintained, clean
  • Thermometers missing or inaccurate
Routine Inspection Aug 1, 2013 95

Violation descriptions and comments

Apr 26, 2010

No employees shall eat, drink, or smoke in any work area. (113977)
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))
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 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))

Jul 7, 2010

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)
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))
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
All food waste and rubbish shall be kept in leak proof and rodent proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior premises of each food facility shall be kept clean and free of litter and rubbish. (114244, 114245, 114245.1, 114245.2, 114245.3, 114245.4, 114245.5, 114245.6, 114245.7, 114245.8)
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)

Jan 13, 2011

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

Aug 10, 2011

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)
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)
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
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)

Feb 8, 2012

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)

Mar 23, 2012

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 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.
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)
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.

Apr 5, 2012

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 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))

CO0136112 Follow up
CO0136112 follow up

Sep 5, 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))
Raw, whole produce shall be washed prior to preparation. (113992)
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)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))

Nov 12, 2012

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))
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
No employees shall eat, drink, or smoke in any work area. (113977)
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))
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))
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))

Mar 26, 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 shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
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)
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)
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))

OBSERVED A METAL CONTAINER STORED INSIDE HAND WASHING SINK NEAR SERVICE LINE.
OBSERVED BOTTLE OF VISINE EYE DROPS STORED IN REACH DOWN COOLER ACROSS COOK LINE.
OBSERVED FOOD CONTAINERS STORED ON FLOOR IN WALK IN COOLER.
OBSERVED CHILI, RED PEPPER, AND CRUSHED RED PEPPER STORED IN SOY SAUCE CONTAINERS. OBSERVED FOOD CONTAINERS STORED ON FLOOR IN WALK IN COOLER.
OBSERVED CHILI, RED PEPPER, AND CRUSHED RED PEPPER STORED IN SOY SAUCE CONTAINERS. OBSERVED FOOD CONTAINERS STORED ON FLOOR IN WALK IN COOLER.
OBSERVED CHILI, RED PEPPER, AND CRUSHED RED PEPPER STORED IN SOY SAUCE CONTAINERS. OBSERVED FOOD CONTAINERS STORED ON FLOOR IN WALK IN COOLER.
OBSERVED CHILI, RED PEPPER, AND CRUSHED RED PEPPER STORED IN SOY SAUCE CONTAINERS. OBSERVED FOOD CONTAINERS STORED ON FLOOR IN WALK IN COOLER.
OBSERVED CHILI, RED PEPPER, AND CRUSHED RED PEPPER STORED IN SOY SAUCE CONTAINERS. OBSERVED FOOD CONTAINERS STORED ON FLOOR IN WALK IN COOLER.
OBSERVED CHILI, RED PEPPER, AND CRUSHED RED PEPPER STORED IN SOY SAUCE CONTAINERS. OBSERVED FOOD CONTAINERS STORED ON FLOOR IN WALK IN COOLER.
OBSERVED CHILI, RED PEPPER, AND CRUSHED RED PEPPER STORED IN SOY SAUCE CONTAINERS. OBSERVED FOOD CONTAINERS STORED ON FLOOR IN WALK IN COOLER.
OBSERVED CHILI, RED PEPPER, AND CRUSHED RED PEPPER STORED IN SOY SAUCE CONTAINERS. OBSERVED FOOD CONTAINERS STORED ON FLOOR IN WALK IN COOLER.
OBSERVED CHILI, RED PEPPER, AND CRUSHED RED PEPPER STORED IN SOY SAUCE CONTAINERS. OBSERVED FOOD CONTAINERS STORED ON FLOOR IN WALK IN COOLER.
OBSERVED CHILI, RED PEPPER, AND CRUSHED RED PEPPER STORED IN SOY SAUCE CONTAINERS. OBSERVED FOOD CONTAINERS STORED ON FLOOR IN WALK IN COOLER.
OBSERVED CHILI, RED PEPPER, AND CRUSHED RED PEPPER STORED IN SOY SAUCE CONTAINERS. OBSERVED FOOD CONTAINERS STORED ON FLOOR IN WALK IN COOLER.
OBSERVED CHILI, RED PEPPER, AND CRUSHED RED PEPPER STORED IN SOY SAUCE CONTAINERS. OBSERVED FOOD CONTAINERS STORED ON FLOOR IN WALK IN COOLER.
OBSERVED CHILI, RED PEPPER, AND CRUSHED RED PEPPER STORED IN SOY SAUCE CONTAINERS. OBSERVED FOOD CONTAINERS STORED ON FLOOR IN WALK IN COOLER.
OBSERVED CHILI, RED PEPPER, AND CRUSHED RED PEPPER STORED IN SOY SAUCE CONTAINERS. OBSERVED FOOD CONTAINERS STORED ON FLOOR IN WALK IN COOLER.
OBSERVED CHILI, RED PEPPER, AND CRUSHED RED PEPPER STORED IN SOY SAUCE CONTAINERS. OBSERVED FOOD CONTAINERS STORED ON FLOOR IN WALK IN COOLER.
OBSERVED CHILI, RED PEPPER, AND CRUSHED RED PEPPER STORED IN SOY SAUCE CONTAINERS. OBSERVED FOOD CONTAINERS STORED ON FLOOR IN WALK IN COOLER.
OBSERVED CHILI, RED PEPPER, AND CRUSHED RED PEPPER STORED IN SOY SAUCE CONTAINERS. OBSERVED FOOD CONTAINERS STORED ON FLOOR IN WALK IN COOLER.
OBSERVED CHILI, RED PEPPER, AND CRUSHED RED PEPPER STORED IN SOY SAUCE CONTAINERS. OBSERVED FOOD CONTAINERS STORED ON FLOOR IN WALK IN COOLER.
OBSERVED CHILI, RED PEPPER, AND CRUSHED RED PEPPER STORED IN SOY SAUCE CONTAINERS. OBSERVED FOOD CONTAINERS STORED ON FLOOR IN WALK IN COOLER.
OBSERVED CHILI, RED PEPPER, AND CRUSHED RED PEPPER STORED IN SOY SAUCE CONTAINERS. OBSERVED FOOD CONTAINERS STORED ON FLOOR IN WALK IN COOLER.
OBSERVED CHILI, RED PEPPER, AND CRUSHED RED PEPPER STORED IN SOY SAUCE CONTAINERS. OBSERVED FOOD CONTAINERS STORED ON FLOOR IN WALK IN COOLER.
OBSERVED CHILI, RED PEPPER, AND CRUSHED RED PEPPER STORED IN SOY SAUCE CONTAINERS. OBSERVED FOOD CONTAINERS STORED ON FLOOR IN WALK IN COOLER.
OBSERVED CHILI, RED PEPPER, AND CRUSHED RED PEPPER STORED IN SOY SAUCE CONTAINERS. OBSERVED FOOD CONTAINERS STORED ON FLOOR IN WALK IN COOLER.
OBSERVED CHILI, RED PEPPER, AND CRUSHED RED PEPPER STORED IN SOY SAUCE CONTAINERS. OBSERVED FOOD CONTAINERS STORED ON FLOOR IN WALK IN COOLER.
OBSERVED CHILI, RED PEPPER, AND CRUSHED RED PEPPER STORED IN SOY SAUCE CONTAINERS. OBSERVED FOOD CONTAINERS STORED ON FLOOR IN WALK IN COOLER.
OBSERVED CHILI, RED PEPPER, AND CRUSHED RED PEPPER STORED IN SOY SAUCE CONTAINERS. OBSERVED FOOD CONTAINERS STORED ON FLOOR IN WALK IN COOLER.
OBSERVED CHILI, RED PEPPER, AND CRUSHED RED PEPPER STORED IN SOY SAUCE CONTAINERS. OBSERVED FOOD CONTAINERS STORED ON FLOOR IN WALK IN COOLER.
OBSERVED CHILI, RED PEPPER, AND CRUSHED RED PEPPER STORED IN SOY SAUCE CONTAINERS. OBSERVED FOOD CONTAINERS STORED ON FLOOR IN WALK IN COOLER.
OBSERVED CHILI, RED PEPPER, AND CRUSHED RED PEPPER STORED IN SOY SAUCE CONTAINERS. OBSERVED FOOD CONTAINERS STORED ON FLOOR IN WALK IN COOLER.
OBSERVED CHILI, RED PEPPER, AND CRUSHED RED PEPPER STORED IN SOY SAUCE CONTAINERS. OBSERVED FOOD CONTAINERS STORED ON FLOOR IN WALK IN COOLER.
OBSERVED CHILI, RED PEPPER, AND CRUSHED RED PEPPER STORED IN SOY SAUCE CONTAINERS. OBSERVED FOOD CONTAINERS STORED ON FLOOR IN WALK IN COOLER.
OBSERVED CHILI, RED PEPPER, AND CRUSHED RED PEPPER STORED IN SOY SAUCE CONTAINERS. OBSERVED FOOD CONTAINERS STORED ON FLOOR IN WALK IN COOLER.
OBSERVED CHILI, RED PEPPER, AND CRUSHED RED PEPPER STORED IN SOY SAUCE CONTAINERS. OBSERVED FOOD CONTAINERS STORED ON FLOOR IN WALK IN COOLER.
OBSERVED CHILI, RED PEPPER, AND CRUSHED RED PEPPER STORED IN SOY SAUCE CONTAINERS. OBSERVED FOOD CONTAINERS STORED ON FLOOR IN WALK IN COOLER.
OBSERVED CHILI, RED PEPPER, AND CRUSHED RED PEPPER STORED IN SOY SAUCE CONTAINERS. OBSERVED FOOD CONTAINERS STORED ON FLOOR IN WALK IN COOLER.
OBSERVED CHILI, RED PEPPER, AND CRUSHED RED PEPPER STORED IN SOY SAUCE CONTAINERS. OBSERVED FOOD CONTAINERS STORED ON FLOOR IN WALK IN COOLER.
OBSERVED CHILI, RED PEPPER, AND CRUSHED RED PEPPER STORED IN SOY SAUCE CONTAINERS. OBSERVED FOOD CONTAINERS STORED ON FLOOR IN WALK IN COOLER.
OBSERVED CHILI, RED PEPPER, AND CRUSHED RED PEPPER STORED IN SOY SAUCE CONTAINERS. OBSERVED FOOD CONTAINERS STORED ON FLOOR IN WALK IN COOLER.
OBSERVED CHILI, RED PEPPER, AND CRUSHED RED PEPPER STORED IN SOY SAUCE CONTAINERS. OBSERVED FOOD CONTAINERS STORED ON FLOOR IN WALK IN COOLER.
OBSERVED CHILI, RED PEPPER, AND CRUSHED RED PEPPER STORED IN SOY SAUCE CONTAINERS. OBSERVED FOOD CONTAINERS STORED ON FLOOR IN WALK IN COOLER.
OBSERVED CHILI, RED PEPPER, AND CRUSHED RED PEPPER STORED IN SOY SAUCE CONTAINERS. OBSERVED FOOD CONTAINERS STORED ON FLOOR IN WALK IN COOLER.
OBSERVED CHILI, RED PEPPER, AND CRUSHED RED PEPPER STORED IN SOY SAUCE CONTAINERS. OBSERVED FOOD CONTAINERS STORED ON FLOOR IN WALK IN COOLER.
OBSERVED CHILI, RED PEPPER, AND CRUSHED RED PEPPER STORED IN SOY SAUCE CONTAINERS. OBSERVED FOOD CONTAINERS STORED ON FLOOR IN WALK IN COOLER.
OBSERVED CHILI, RED PEPPER, AND CRUSHED RED PEPPER STORED IN SOY SAUCE CONTAINERS. OBSERVED FOOD CONTAINERS STORED ON FLOOR IN WALK IN COOLER.
OBSERVED CHILI, RED PEPPER, AND CRUSHED RED PEPPER STORED IN SOY SAUCE CONTAINERS. OBSERVED FOOD CONTAINERS STORED ON FLOOR IN WALK IN COOLER.
OBSERVED CHILI, RED PEPPER, AND CRUSHED RED PEPPER STORED IN SOY SAUCE CONTAINERS. OBSERVED FOOD CONTAINERS STORED ON FLOOR IN WALK IN COOLER.
OBSERVED CHILI, RED PEPPER, AND CRUSHED RED PEPPER STORED IN SOY SAUCE CONTAINERS. OBSERVED FOOD CONTAINERS STORED ON FLOOR IN WALK IN COOLER.
OBSERVED CHILI, RED PEPPER, AND CRUSHED RED PEPPER STORED IN SOY SAUCE CONTAINERS. OBSERVED FOOD CONTAINERS STORED ON FLOOR IN WALK IN COOLER.
OBSERVED CHILI, RED PEPPER, AND CRUSHED RED PEPPER STORED IN SOY SAUCE CONTAINERS. OBSERVED FOOD CONTAINERS STORED ON FLOOR IN WALK IN COOLER.
OBSERVED CHILI, RED PEPPER, AND CRUSHED RED PEPPER STORED IN SOY SAUCE CONTAINERS. OBSERVED FOOD CONTAINERS STORED ON FLOOR IN WALK IN COOLER.
OBSERVED CHILI, RED PEPPER, AND CRUSHED RED PEPPER STORED IN SOY SAUCE CONTAINERS. OBSERVED FOOD CONTAINERS STORED ON FLOOR IN WALK IN COOLER.
OBSERVED CHILI, RED PEPPER, AND CRUSHED RED PEPPER STORED IN SOY SAUCE CONTAINERS. OBSERVED FOOD CONTAINERS STORED ON FLOOR IN WALK IN COOLER.
OBSERVED CHILI, RED PEPPER, AND CRUSHED RED PEPPER STORED IN SOY SAUCE CONTAINERS. OBSERVED FOOD CONTAINERS STORED ON FLOOR IN WALK IN COOLER.
OBSERVED CHILI, RED PEPPER, AND CRUSHED RED PEPPER STORED IN SOY SAUCE CONTAINERS. OBSERVED FOOD CONTAINERS STORED ON FLOOR IN WALK IN COOLER.
OBSERVED CHILI, RED PEPPER, AND CRUSHED RED PEPPER STORED IN SOY SAUCE CONTAINERS. OBSERVED FOOD CONTAINERS STORED ON FLOOR IN WALK IN COOLER.
OBSERVED CHILI, RED PEPPER, AND CRUSHED RED PEPPER STORED IN SOY SAUCE CONTAINERS.
OBSERVED METAL BOWL STORED IN RED SEASONING AND FLOUR CONTAINER.
OBSERVED RAW CHICKEN STORED ABOVE RAW BEEF IN WALK IN COOLER.
OBSERVED RICE SCOOP STORED IN WATER MEASURED AT 71F.
OBSERVED SEVERAL MULTI USE WIPING CLOTHS STORED ON PREP TABLES THROUGHOUT FACILITY.
OBSERVED UNCLEAN INTERIOR OF BOTH 2 DOOR UPRIGHT FREEZERS.

Aug 1, 2013

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)
No employees shall eat, drink, or smoke in any work area. (113977)
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 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 THERMOMETER FOUND INSIDE THE 1 DOOR REFRIGERATOR.
OBSERVED 1 EMPLOYEE IMPROPERLY DRINKING FROM A CUP.
OBSERVED BULK ICE SCOOP STORED IMPROPERLY.
OBSERVED PARTICLE GREASE BUILD UP ON THE CEILING AREAS INCLUDING COVERS.
OBSERVED SHRIMP AND CHICKEN WASHED INSIDE THE 3 COMP SINK NEAR DIRTY DISHES.
OBSERVED TOWELS IN USE TO COVER FOOD.

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