YUMMEE SANDWICHES, 472 W Hamilton Avenue, Campbell, CA 95008 - Restaurant inspection findings and violations

  1. California small cities
  2. California smaller cities
  3. California
  4. Santa Clara County, CA Restaurants

Business Info

Restaurant: YUMMEE SANDWICHES
Address: 472 W Hamilton Avenue, Campbell, CA 95008
Type: Restaurant 0-5 Employees
Total inspections: 14
Last inspection: May 24, 2013
Score
(the higher the better)
100
Add photo of this business Description:

Restaurant representatives - add corrected or new information about YUMMEE SANDWICHES, 472 W Hamilton Avenue, Campbell, CA 95008 »


Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • Adequate handwash facilities supplied & acc...
  • Demonstration of knowledge food mgr certification
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Food contact surfaces: clean and sanitized
  • Nonfood contact surfaces clean
  • Proper hot and cold holding temperatures
  • Thermometers provided and accurate
  • Warewashing facilities: installed, maintained, use...
  • Wiping cloths: properly used and stored
Routine Inspection Feb 24, 2010 90
  • Adequate handwash facilities supplied & acc...
  • Adequate ventilation and lighting designated area
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Proper hot and cold holding temperatures
  • Warewashing facilities: installed, maintained, use...
  • Wiping cloths: properly used and stored
Follow-up Inspection Mar 3, 2010 93
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Food contact surfaces: clean and sanitized
  • Food in good condition, safe and unadultera...
  • Nonfood contact surfaces clean
  • Premises personal/cleaning items vermin-proofing
  • Proper cooling methods
  • Proper cooling methods
  • Proper hot and cold holding temperatures
  • Thermometers provided and accurate
Routine Inspection Jul 13, 2010 90
  • Equipment/Utensils - approved installed, clean
  • Food contact surfaces: clean and sanitized
  • Food contact surfaces: clean and sanitized
  • Food storage containers identified
  • Proper cooling methods
  • Proper cooling methods
  • Thermometers provided and accurate
  • Wiping cloths: properly used and stored
Routine Inspection Apr 13, 2011 92
No violation noted during this evaluation. Follow-up Inspection Apr 19, 2011 100
  • Adequate handwash facilities supplied & acc...
  • Adequate handwash facilities supplied & accessible...
  • Equipment/Utensils - approved installed, clean
  • Food storage containers identified
  • Hot and cold water available
  • Proper hot and cold holding temperatures
  • Sewage and wastewater properly disposed
  • Thermometers provided and accurate
  • Toxic substances properly identified, stored, used...
  • Warewashing facilities: installed, maintained, use...
Routine Inspection Sep 13, 2011 86
  • Equipment/Utensils - approved installed, clean
Follow-up Inspection Oct 6, 2011 99
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Food storage containers identified
  • No rodents, insects, birds, or animals
  • Premises personal/cleaning items vermin-proofing
  • Proper cooling methods
Routine Inspection Feb 28, 2012 94
No violation noted during this evaluation. Follow-up Inspection Mar 8, 2012 100
  • Adequate handwash facilities supplied & acc...
  • Equipment/Utensils - approved installed, clean
  • Food storage containers identified
  • Proper cooling methods
  • Proper hot and cold holding temperatures
  • Warewashing facilities: installed, maintained, use...
  • Wiping cloths: properly used and stored
Routine Inspection Jul 5, 2012 93
  • Demonstration of knowledge food mgr certification
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Food contact surfaces: clean and sanitized
  • Food storage containers identified
  • Proper hot and cold holding temperatures
  • Thermometers provided and accurate
  • Warewashing facilities: installed, maintained, use...
Routine Inspection Dec 6, 2012 92
  • Equipment, utensils - Unapproved, unclean, not in good repair, inadequate capacity
  • Equipment, utensils, linens: Improper storage and use
  • Food contact surfaces unclean and unsanitized [multiple violations]
  • Food not separated and unprotected
  • Hands not clean/improperly washed/gloves not used properly [multiple violations]
  • Improper hot and cold holding temperatures
  • Inadequate handwash facilities: supplied or accessible
  • Non-compliance with variance/ROP/HACCP Plan
  • Premises not clean, not in good repair; No personal/chemical storage; inadequate vermin-proofing
Routine Inspection May 7, 2013 89
No violation noted during this evaluation. Enforcement Action May 7, 2013 100
No violation noted during this evaluation. Follow-up Inspection May 24, 2013 100

Violation descriptions and comments

Feb 24, 2010

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))
All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (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)
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))
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
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)

Mar 3, 2010

Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
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)

Jul 13, 2010

Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
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 nonfood contact surfaces of utensils and equipment shall be clean. (114115 (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)
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)
All 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)
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)

Apr 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 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)
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 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 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)

Sep 13, 2011

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)
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 liquid waste must drain to an approved fully functioning sewage disposal system. (114197)
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)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
Food shall be 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)
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)

Oct 6, 2011

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 28, 2012

All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
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)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)

Jul 5, 2012

All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
Food 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)

Dec 6, 2012

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)
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
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)
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)

May 7, 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))
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
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))
HACCP Plan when required is available. 114419. Variance letter from CA Dept of Public Health approving a deviation from standard health code requirements shall be maintained at the food facility. 114057, 114057.1
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)
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)

BEEF BALLS IN THE KITCHEN PREP UNIT AT 48F. AMBIENT TEMPERATURE OF THIS UNIT AT 47F.
BOTTOM OF METRO SHELVES ARE TOO LOW.
OBSERVED CHEF PUT ON GLOVES WITHOUT WASHING HANDS.
OBSERVED CHEF WASH DISHES WITHOUT SANITIZING.
OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES. OBSERVED CLEAN DISHES DRYING IN SODA CRATES.
OBSERVED CARDBOARD USED TO LINE FLOOR AND SHELVES.
OBSERVED LARGE AMOUNT OF NEWSPAPERS ON THE UNDER SHELF OF PREP TABLE AND BROKEN 2-BURNER STOVE AND DEEP FRYER.
OBSERVED RAW MEATS STORED ABOVE PRODUCE AND COOKED FOODS.
OBSERVED VACUUM PACKAGED BAGS OF BBQ PORK AND FISH CAKE IN THE WALK IN COOLER. FACILITY HAS NO APPROVED HACCP PLAN FOR THIS PROCESS.

Do you have any questions you'd like to ask about YUMMEE SANDWICHES? Post them here so others can see them and respond.

×
YUMMEE SANDWICHES respresentatives - respond and add information

Write your review!

Your Ratings

You can rate this restaurant in different categories from 1 star (worst) to 5 stars (best) or leave category unrated

Food:
Service:
Price:
Ambience:
Cleanliness:

Your Review


Would you recommend YUMMEE SANDWICHES to others? (optional)
  
Add photo of YUMMEE SANDWICHES (optional)
Add more info about the restaurant »

About You

Your nickname:

Optional Verification

(additional info to increase the weight and the placement of your review and ratings)

Log in»  |   Register - it's free and very quick!
Real Name:
Email (won't be published):
Date and time of your visit to this restaurant:
Phone number (won't be published):
Leave your signature»

Recently added reviews

Name City Users' Rating
CAFE ARTEMISCampbell, CA
STARBUCKS #6859Commerce, CA
**
OLIVE DELL RANCHColton, CA
*
VALLEY FOOD CENTERKERMAN, CA
LA PLACITA DEL D.F RESTAURANTLos Angeles, CA
*****
WIENERSCHNITZEL #293Orange, CA
****•
STARBUCKS COFFEE #10997Escalon, CA
*****
BURGER KING #14581Sloughhouse, CA
*
SUBWAY #2758San Marcos, CA
*****
BIG BEND RESORTParker Dam, CA
****

Restaurants in neighborhood

Name

Address

Distance
JACK IN THE BOX #496 510 W Hamilton Avenue, Campbell 0.08 miles
FRENCH CULINARY INSTITUTE 700 W Hamilton Avenue #300, Campbell 0.24 miles
FRENCH CULINARY INSTITUTE-EVENTS 700 W Hamilton Avenue #300, Campbell 0.24 miles
LOS DOS COMPADRES TAQUERIA 100 W Hamilton Avenue B, Campbell 0.30 miles
TGI'S SUSHI 100 W Hamilton Avenue C, Campbell 0.30 miles
DEL TACO #264 771 W Hamilton Avenue, Campbell 0.30 miles
CAFFINO #7 788 W Hamilton Avenue, Campbell 0.34 miles
SUSHI BOAT KAZOO 10 E Hamilton Avenue 100, Campbell 0.36 miles
TAPSILOG BISTRO 819 W Hamilton Avenue, Campbell 0.36 miles
NEGEEN RESTAURANT 801 W Hamilton Avenue, Campbell 0.37 miles

Create your own business profile on city-data.com. It's completely free!
Business Search - 14 Million verified businesses
Search for:  near:   

  1. California small cities
  2. California smaller cities
  3. California
  4. Santa Clara County, CA Restaurants