WANG'S KITCHEN, 438 Barber Lane, Milpitas, CA 95035 - Restaurant inspection findings and violations

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Business Info

Restaurant: WANG'S KITCHEN
Address: 438 Barber Lane, Milpitas, CA 95035
Type: Restaurant 6-25 Employees
Total inspections: 12
Last inspection: Aug 28, 2013
Score
(the higher the better)
93
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • Adequate handwash facilities supplied & acc...
  • Adequate ventilation and lighting designated area
  • Approved thawing methods used, frozen food
  • Equipment, utensils and linens: storage and use
  • Food contact surfaces: clean and sanitized
  • Food contact surfaces: clean and sanitized
  • Food separated and protected
  • Food storage containers identified
  • Hands clean & properly washed gloves used properly...
  • No rodents, insects, birds, or animals
  • Premises personal/cleaning items vermin-proofing
  • Proper eating, tasting, drinking or tobacco use
  • Proper hot and cold holding temperatures
  • Proper hot and cold holding temperatures
  • Sewage and wastewater properly disposed
  • Warewashing facilities: installed, maintained, use...
  • Wiping cloths: properly used and stored
Routine Inspection Aug 26, 2010 75
No violation noted during this evaluation. Follow-up Inspection Sep 9, 2010 100
  • Adequate handwash facilities supplied & acc...
  • Approved thawing methods used, frozen food
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Food contact surfaces: clean and sanitized
  • Food separated and protected
  • Food storage containers identified
  • Hot and cold water available
  • No rodents, insects, birds, or animals
  • Proper cooling methods
  • Proper hot and cold holding temperatures
  • Thermometers provided and accurate
  • Toxic substances properly identified, stored, used...
Routine Inspection Aug 2, 2011 83
  • Equipment/Utensils - approved installed, clean
  • Food contact surfaces: clean and sanitized
Follow-up Inspection Aug 25, 2011 98
No violation noted during this evaluation. Complaint Inspection Feb 16, 2012 100
  • Adequate handwash facilities supplied & acc...
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Food storage containers identified
  • Hands clean & properly washed gloves used p...
  • Hands clean & properly washed gloves used properly...
  • Hot and cold water available
  • Premises personal/cleaning items vermin-proofing
  • Proper hot and cold holding temperatures
  • Thermometers provided and accurate
  • Wiping cloths: properly used and stored
Routine Inspection Feb 17, 2012 89
  • Adequate handwash facilities supplied & acc...
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Food storage containers identified
  • Hot and cold water available
  • Nonfood contact surfaces clean
  • Thermometers provided and accurate
Follow-up Inspection Mar 2, 2012 93
  • Approved thawing methods used, frozen food
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Food contact surfaces: clean and sanitized
  • Food separated and protected
  • Food storage containers identified
  • Garbage and refuse properly disposed facilities
  • Hot and cold water available
  • Proper hot and cold holding temperatures
  • Wiping cloths: properly used and stored
Routine Inspection Jan 15, 2013 82
No violation noted during this evaluation. Ongoing Inspection Jan 15, 2013 100
No violation noted during this evaluation. Follow-up Inspection Jan 17, 2013 100
No violation noted during this evaluation. Ongoing Inspection Feb 25, 2013 100
  • Equipment, utensils - Unapproved, unclean, not in good repair, inadequate capacity
  • Food contact surfaces unclean and unsanitized
  • Food not separated and unprotected
  • Hands not clean/improperly washed/gloves not used properly [multiple violations]
  • Improper signs posted
  • Inadequate demonstration of knowledge; food manager certification
Routine Inspection Aug 28, 2013 93

Violation descriptions and comments

Aug 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))
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
All liquid waste must drain to an approved fully functioning sewage disposal system. (114197)
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)
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))
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))
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))
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)

Aug 2, 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 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))
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)
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))
An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. (114254, 114254.1, 114254.2)
All 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)

Aug 25, 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)
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 17, 2012

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 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)
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)
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))
An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
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))

Mar 2, 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))
An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
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 nonfood contact surfaces of utensils and equipment shall be clean. (114115 (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)
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)

Jan 15, 2013

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 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)
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))
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))
An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
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)

Aug 28, 2013

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)
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))
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.
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Handwashing 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)).

FOOD SAFETY CERTIFICATE EXPIRED.
INNER ICE MACHINE COMPARTMENT OBSERVED WITH MOLD LIKE BUILD UP.
DISHWASHER TESTED AT 0PPM. INNER ICE MACHINE COMPARTMENT OBSERVED WITH MOLD LIKE BUILD UP.
DISHWASHER TESTED AT 0PPM. INNER ICE MACHINE COMPARTMENT OBSERVED WITH MOLD LIKE BUILD UP.
DISHWASHER TESTED AT 0PPM. INNER ICE MACHINE COMPARTMENT OBSERVED WITH MOLD LIKE BUILD UP.
DISHWASHER TESTED AT 0PPM. INNER ICE MACHINE COMPARTMENT OBSERVED WITH MOLD LIKE BUILD UP.
DISHWASHER TESTED AT 0PPM. INNER ICE MACHINE COMPARTMENT OBSERVED WITH MOLD LIKE BUILD UP.
DISHWASHER TESTED AT 0PPM. INNER ICE MACHINE COMPARTMENT OBSERVED WITH MOLD LIKE BUILD UP.
DISHWASHER TESTED AT 0PPM. INNER ICE MACHINE COMPARTMENT OBSERVED WITH MOLD LIKE BUILD UP.
DISHWASHER TESTED AT 0PPM. INNER ICE MACHINE COMPARTMENT OBSERVED WITH MOLD LIKE BUILD UP.
DISHWASHER TESTED AT 0PPM. INNER ICE MACHINE COMPARTMENT OBSERVED WITH MOLD LIKE BUILD UP.
DISHWASHER TESTED AT 0PPM. INNER ICE MACHINE COMPARTMENT OBSERVED WITH MOLD LIKE BUILD UP.
DISHWASHER TESTED AT 0PPM. INNER ICE MACHINE COMPARTMENT OBSERVED WITH MOLD LIKE BUILD UP.
DISHWASHER TESTED AT 0PPM. INNER ICE MACHINE COMPARTMENT OBSERVED WITH MOLD LIKE BUILD UP.
DISHWASHER TESTED AT 0PPM. INNER ICE MACHINE COMPARTMENT OBSERVED WITH MOLD LIKE BUILD UP.
DISHWASHER TESTED AT 0PPM. INNER ICE MACHINE COMPARTMENT OBSERVED WITH MOLD LIKE BUILD UP.
DISHWASHER TESTED AT 0PPM. INNER ICE MACHINE COMPARTMENT OBSERVED WITH MOLD LIKE BUILD UP.
DISHWASHER TESTED AT 0PPM. INNER ICE MACHINE COMPARTMENT OBSERVED WITH MOLD LIKE BUILD UP.
DISHWASHER TESTED AT 0PPM. INNER ICE MACHINE COMPARTMENT OBSERVED WITH MOLD LIKE BUILD UP.
DISHWASHER TESTED AT 0PPM. INNER ICE MACHINE COMPARTMENT OBSERVED WITH MOLD LIKE BUILD UP.
DISHWASHER TESTED AT 0PPM. INNER ICE MACHINE COMPARTMENT OBSERVED WITH MOLD LIKE BUILD UP.
DISHWASHER TESTED AT 0PPM. INNER ICE MACHINE COMPARTMENT OBSERVED WITH MOLD LIKE BUILD UP.
DISHWASHER TESTED AT 0PPM. INNER ICE MACHINE COMPARTMENT OBSERVED WITH MOLD LIKE BUILD UP.
DISHWASHER TESTED AT 0PPM. INNER ICE MACHINE COMPARTMENT OBSERVED WITH MOLD LIKE BUILD UP.
DISHWASHER TESTED AT 0PPM. INNER ICE MACHINE COMPARTMENT OBSERVED WITH MOLD LIKE BUILD UP.
DISHWASHER TESTED AT 0PPM. INNER ICE MACHINE COMPARTMENT OBSERVED WITH MOLD LIKE BUILD UP.
DISHWASHER TESTED AT 0PPM. INNER ICE MACHINE COMPARTMENT OBSERVED WITH MOLD LIKE BUILD UP.
DISHWASHER TESTED AT 0PPM. INNER ICE MACHINE COMPARTMENT OBSERVED WITH MOLD LIKE BUILD UP.
DISHWASHER TESTED AT 0PPM. INNER ICE MACHINE COMPARTMENT OBSERVED WITH MOLD LIKE BUILD UP.
DISHWASHER TESTED AT 0PPM. INNER ICE MACHINE COMPARTMENT OBSERVED WITH MOLD LIKE BUILD UP.
DISHWASHER TESTED AT 0PPM. INNER ICE MACHINE COMPARTMENT OBSERVED WITH MOLD LIKE BUILD UP.
DISHWASHER TESTED AT 0PPM. INNER ICE MACHINE COMPARTMENT OBSERVED WITH MOLD LIKE BUILD UP.
DISHWASHER TESTED AT 0PPM. INNER ICE MACHINE COMPARTMENT OBSERVED WITH MOLD LIKE BUILD UP.
DISHWASHER TESTED AT 0PPM. INNER ICE MACHINE COMPARTMENT OBSERVED WITH MOLD LIKE BUILD UP.
DISHWASHER TESTED AT 0PPM. INNER ICE MACHINE COMPARTMENT OBSERVED WITH MOLD LIKE BUILD UP.
DISHWASHER TESTED AT 0PPM. INNER ICE MACHINE COMPARTMENT OBSERVED WITH MOLD LIKE BUILD UP.
DISHWASHER TESTED AT 0PPM. INNER ICE MACHINE COMPARTMENT OBSERVED WITH MOLD LIKE BUILD UP.
DISHWASHER TESTED AT 0PPM. INNER ICE MACHINE COMPARTMENT OBSERVED WITH MOLD LIKE BUILD UP.
DISHWASHER TESTED AT 0PPM. INNER ICE MACHINE COMPARTMENT OBSERVED WITH MOLD LIKE BUILD UP.
DISHWASHER TESTED AT 0PPM. INNER ICE MACHINE COMPARTMENT OBSERVED WITH MOLD LIKE BUILD UP.
DISHWASHER TESTED AT 0PPM. INNER ICE MACHINE COMPARTMENT OBSERVED WITH MOLD LIKE BUILD UP.
DISHWASHER TESTED AT 0PPM. INNER ICE MACHINE COMPARTMENT OBSERVED WITH MOLD LIKE BUILD UP.
DISHWASHER TESTED AT 0PPM. INNER ICE MACHINE COMPARTMENT OBSERVED WITH MOLD LIKE BUILD UP.
DISHWASHER TESTED AT 0PPM. INNER ICE MACHINE COMPARTMENT OBSERVED WITH MOLD LIKE BUILD UP.
DISHWASHER TESTED AT 0PPM. INNER ICE MACHINE COMPARTMENT OBSERVED WITH MOLD LIKE BUILD UP.
DISHWASHER TESTED AT 0PPM. INNER ICE MACHINE COMPARTMENT OBSERVED WITH MOLD LIKE BUILD UP.
DISHWASHER TESTED AT 0PPM. INNER ICE MACHINE COMPARTMENT OBSERVED WITH MOLD LIKE BUILD UP.
DISHWASHER TESTED AT 0PPM. INNER ICE MACHINE COMPARTMENT OBSERVED WITH MOLD LIKE BUILD UP.
DISHWASHER TESTED AT 0PPM. INNER ICE MACHINE COMPARTMENT OBSERVED WITH MOLD LIKE BUILD UP.
DISHWASHER TESTED AT 0PPM. INNER ICE MACHINE COMPARTMENT OBSERVED WITH MOLD LIKE BUILD UP.
DISHWASHER TESTED AT 0PPM. INNER ICE MACHINE COMPARTMENT OBSERVED WITH MOLD LIKE BUILD UP.
DISHWASHER TESTED AT 0PPM. INNER ICE MACHINE COMPARTMENT OBSERVED WITH MOLD LIKE BUILD UP.
DISHWASHER TESTED AT 0PPM. INNER ICE MACHINE COMPARTMENT OBSERVED WITH MOLD LIKE BUILD UP.
DISHWASHER TESTED AT 0PPM. INNER ICE MACHINE COMPARTMENT OBSERVED WITH MOLD LIKE BUILD UP.
DISHWASHER TESTED AT 0PPM. INNER ICE MACHINE COMPARTMENT OBSERVED WITH MOLD LIKE BUILD UP.
DISHWASHER TESTED AT 0PPM. INNER ICE MACHINE COMPARTMENT OBSERVED WITH MOLD LIKE BUILD UP.
DISHWASHER TESTED AT 0PPM. INNER ICE MACHINE COMPARTMENT OBSERVED WITH MOLD LIKE BUILD UP.
DISHWASHER TESTED AT 0PPM. INNER ICE MACHINE COMPARTMENT OBSERVED WITH MOLD LIKE BUILD UP.
DISHWASHER TESTED AT 0PPM. INNER ICE MACHINE COMPARTMENT OBSERVED WITH MOLD LIKE BUILD UP.
DISHWASHER TESTED AT 0PPM. INNER ICE MACHINE COMPARTMENT OBSERVED WITH MOLD LIKE BUILD UP.
DISHWASHER TESTED AT 0PPM. INNER ICE MACHINE COMPARTMENT OBSERVED WITH MOLD LIKE BUILD UP.
DISHWASHER TESTED AT 0PPM. INNER ICE MACHINE COMPARTMENT OBSERVED WITH MOLD LIKE BUILD UP.
DISHWASHER TESTED AT 0PPM. INNER ICE MACHINE COMPARTMENT OBSERVED WITH MOLD LIKE BUILD UP.
DISHWASHER TESTED AT 0PPM. INNER ICE MACHINE COMPARTMENT OBSERVED WITH MOLD LIKE BUILD UP.
DISHWASHER TESTED AT 0PPM. INNER ICE MACHINE COMPARTMENT OBSERVED WITH MOLD LIKE BUILD UP.
DISHWASHER TESTED AT 0PPM. INNER ICE MACHINE COMPARTMENT OBSERVED WITH MOLD LIKE BUILD UP.
DISHWASHER TESTED AT 0PPM. INNER ICE MACHINE COMPARTMENT OBSERVED WITH MOLD LIKE BUILD UP.
DISHWASHER TESTED AT 0PPM. INNER ICE MACHINE COMPARTMENT OBSERVED WITH MOLD LIKE BUILD UP.
DISHWASHER TESTED AT 0PPM. INNER ICE MACHINE COMPARTMENT OBSERVED WITH MOLD LIKE BUILD UP.
DISHWASHER TESTED AT 0PPM. INNER ICE MACHINE COMPARTMENT OBSERVED WITH MOLD LIKE BUILD UP.
DISHWASHER TESTED AT 0PPM. INNER ICE MACHINE COMPARTMENT OBSERVED WITH MOLD LIKE BUILD UP.
DISHWASHER TESTED AT 0PPM. INNER ICE MACHINE COMPARTMENT OBSERVED WITH MOLD LIKE BUILD UP.
DISHWASHER TESTED AT 0PPM. INNER ICE MACHINE COMPARTMENT OBSERVED WITH MOLD LIKE BUILD UP.
DISHWASHER TESTED AT 0PPM. INNER ICE MACHINE COMPARTMENT OBSERVED WITH MOLD LIKE BUILD UP.
DISHWASHER TESTED AT 0PPM. INNER ICE MACHINE COMPARTMENT OBSERVED WITH MOLD LIKE BUILD UP.
DISHWASHER TESTED AT 0PPM. INNER ICE MACHINE COMPARTMENT OBSERVED WITH MOLD LIKE BUILD UP.
DISHWASHER TESTED AT 0PPM. INNER ICE MACHINE COMPARTMENT OBSERVED WITH MOLD LIKE BUILD UP.
DISHWASHER TESTED AT 0PPM. INNER ICE MACHINE COMPARTMENT OBSERVED WITH MOLD LIKE BUILD UP.
DISHWASHER TESTED AT 0PPM. INNER ICE MACHINE COMPARTMENT OBSERVED WITH MOLD LIKE BUILD UP.
DISHWASHER TESTED AT 0PPM. INNER ICE MACHINE COMPARTMENT OBSERVED WITH MOLD LIKE BUILD UP.
DISHWASHER TESTED AT 0PPM. INNER ICE MACHINE COMPARTMENT OBSERVED WITH MOLD LIKE BUILD UP.
DISHWASHER TESTED AT 0PPM. INNER ICE MACHINE COMPARTMENT OBSERVED WITH MOLD LIKE BUILD UP.
DISHWASHER TESTED AT 0PPM. INNER ICE MACHINE COMPARTMENT OBSERVED WITH MOLD LIKE BUILD UP.
DISHWASHER TESTED AT 0PPM. INNER ICE MACHINE COMPARTMENT OBSERVED WITH MOLD LIKE BUILD UP.
DISHWASHER TESTED AT 0PPM.
LAST INSPECTION REPORT NOT AVAILABLE.
OBSERVED EMPLOYEE WASH HANDS WITH SOAP AND WATER WITHOUT DRYING WITH PROPER TOWEL.
OBSERVED PLATE TO SCOOP LONG RICE AND CONTAINER TO SCOOP BULK DRY RICE.
OBSERVED RAW MEAT PRODUCT STORED ABOVE COOKED READY TO EAT ITEMS IN WALK IN SHELF.

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