CHIPOTLE MEXICAN GRILL, 1815 S Bascom Avenue, Campbell, CA 95008 - Restaurant inspection findings and violations

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Business Info

Restaurant: CHIPOTLE MEXICAN GRILL
Address: 1815 S Bascom Avenue, Campbell, CA 95008
Type: Restaurant 6-25 Employees
Total inspections: 6
Last inspection: Aug 15, 2013
Score
(the higher the better)
95
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Restaurant representatives - add corrected or new information about CHIPOTLE MEXICAN GRILL, 1815 S Bascom Avenue, Campbell, CA 95008 »


Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • Proper hot and cold holding temperatures
Routine Inspection Jun 22, 2010 95
  • Food storage containers identified
  • Plumbing-proper backflow devices
  • Premises personal/cleaning items vermin-proofing
  • Warewashing facilities: installed, maintained, use...
Routine Inspection Jan 14, 2011 96
  • Equipment/Utensils - approved installed, clean
  • Washing fruits and vegetables
Routine Inspection Aug 4, 2011 98
  • Equipment/Utensils - approved installed, clean
  • Premises personal/cleaning items vermin-proofing
Routine Inspection Apr 17, 2012 98
  • Adequate ventilation and lighting designated area
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Proper hot and cold holding temperatures
Routine Inspection Dec 7, 2012 96
  • Equipment, utensils - Unapproved, unclean, not in good repair, inadequate capacity
  • Food contact surfaces unclean and unsanitized
  • Improper hot and cold holding temperatures
  • Inadequate ventilation and lighting in designated area
  • Plumbing unapproved, not installed, not in good repair; improper backflow devices
Routine Inspection Aug 15, 2013 95

Violation descriptions and comments

Jun 22, 2010

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

Jan 14, 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)
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269)
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)

Aug 4, 2011

Raw, whole produce shall be washed prior to preparation. (113992)
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 17, 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)
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)

Dec 7, 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)
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)
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))

Aug 15, 2013

Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
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)
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 potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269)
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)

EQUIPMENT IS STILL OBSERVED STACK WHEN WET.
MAKE UP AIR IS NOT FELT AT EXHAUST HOOD AND SERVICE AREA. AC/AIR IS FELT IN BACK OF KITCHEN ONLY.
STEAM UNIT AT SERVICE LINE: GRILLED CHICKEN, STEAK MEASURED LESS THAN 135F.
REACH IN UNIT NEAR COOK LINE: THE RAW BEEF, TOFU AND PORK INSIDE THE UNIT MEASURED GREATER THAN 41F. STEAM UNIT AT SERVICE LINE: GRILLED CHICKEN, STEAK MEASURED LESS THAN 135F.
REACH IN UNIT NEAR COOK LINE: THE RAW BEEF, TOFU AND PORK INSIDE THE UNIT MEASURED GREATER THAN 41F. STEAM UNIT AT SERVICE LINE: GRILLED CHICKEN, STEAK MEASURED LESS THAN 135F.
REACH IN UNIT NEAR COOK LINE: THE RAW BEEF, TOFU AND PORK INSIDE THE UNIT MEASURED GREATER THAN 41F. STEAM UNIT AT SERVICE LINE: GRILLED CHICKEN, STEAK MEASURED LESS THAN 135F.
REACH IN UNIT NEAR COOK LINE: THE RAW BEEF, TOFU AND PORK INSIDE THE UNIT MEASURED GREATER THAN 41F. STEAM UNIT AT SERVICE LINE: GRILLED CHICKEN, STEAK MEASURED LESS THAN 135F.
REACH IN UNIT NEAR COOK LINE: THE RAW BEEF, TOFU AND PORK INSIDE THE UNIT MEASURED GREATER THAN 41F. STEAM UNIT AT SERVICE LINE: GRILLED CHICKEN, STEAK MEASURED LESS THAN 135F.
REACH IN UNIT NEAR COOK LINE: THE RAW BEEF, TOFU AND PORK INSIDE THE UNIT MEASURED GREATER THAN 41F. STEAM UNIT AT SERVICE LINE: GRILLED CHICKEN, STEAK MEASURED LESS THAN 135F.
REACH IN UNIT NEAR COOK LINE: THE RAW BEEF, TOFU AND PORK INSIDE THE UNIT MEASURED GREATER THAN 41F. STEAM UNIT AT SERVICE LINE: GRILLED CHICKEN, STEAK MEASURED LESS THAN 135F.
REACH IN UNIT NEAR COOK LINE: THE RAW BEEF, TOFU AND PORK INSIDE THE UNIT MEASURED GREATER THAN 41F. STEAM UNIT AT SERVICE LINE: GRILLED CHICKEN, STEAK MEASURED LESS THAN 135F.
REACH IN UNIT NEAR COOK LINE: THE RAW BEEF, TOFU AND PORK INSIDE THE UNIT MEASURED GREATER THAN 41F. STEAM UNIT AT SERVICE LINE: GRILLED CHICKEN, STEAK MEASURED LESS THAN 135F.
REACH IN UNIT NEAR COOK LINE: THE RAW BEEF, TOFU AND PORK INSIDE THE UNIT MEASURED GREATER THAN 41F. STEAM UNIT AT SERVICE LINE: GRILLED CHICKEN, STEAK MEASURED LESS THAN 135F.
REACH IN UNIT NEAR COOK LINE: THE RAW BEEF, TOFU AND PORK INSIDE THE UNIT MEASURED GREATER THAN 41F. STEAM UNIT AT SERVICE LINE: GRILLED CHICKEN, STEAK MEASURED LESS THAN 135F.
REACH IN UNIT NEAR COOK LINE: THE RAW BEEF, TOFU AND PORK INSIDE THE UNIT MEASURED GREATER THAN 41F. STEAM UNIT AT SERVICE LINE: GRILLED CHICKEN, STEAK MEASURED LESS THAN 135F.
REACH IN UNIT NEAR COOK LINE: THE RAW BEEF, TOFU AND PORK INSIDE THE UNIT MEASURED GREATER THAN 41F. STEAM UNIT AT SERVICE LINE: GRILLED CHICKEN, STEAK MEASURED LESS THAN 135F.
REACH IN UNIT NEAR COOK LINE: THE RAW BEEF, TOFU AND PORK INSIDE THE UNIT MEASURED GREATER THAN 41F. STEAM UNIT AT SERVICE LINE: GRILLED CHICKEN, STEAK MEASURED LESS THAN 135F.
REACH IN UNIT NEAR COOK LINE: THE RAW BEEF, TOFU AND PORK INSIDE THE UNIT MEASURED GREATER THAN 41F. STEAM UNIT AT SERVICE LINE: GRILLED CHICKEN, STEAK MEASURED LESS THAN 135F.
REACH IN UNIT NEAR COOK LINE: THE RAW BEEF, TOFU AND PORK INSIDE THE UNIT MEASURED GREATER THAN 41F. STEAM UNIT AT SERVICE LINE: GRILLED CHICKEN, STEAK MEASURED LESS THAN 135F.
REACH IN UNIT NEAR COOK LINE: THE RAW BEEF, TOFU AND PORK INSIDE THE UNIT MEASURED GREATER THAN 41F. STEAM UNIT AT SERVICE LINE: GRILLED CHICKEN, STEAK MEASURED LESS THAN 135F.
REACH IN UNIT NEAR COOK LINE: THE RAW BEEF, TOFU AND PORK INSIDE THE UNIT MEASURED GREATER THAN 41F. STEAM UNIT AT SERVICE LINE: GRILLED CHICKEN, STEAK MEASURED LESS THAN 135F.
REACH IN UNIT NEAR COOK LINE: THE RAW BEEF, TOFU AND PORK INSIDE THE UNIT MEASURED GREATER THAN 41F. STEAM UNIT AT SERVICE LINE: GRILLED CHICKEN, STEAK MEASURED LESS THAN 135F.
REACH IN UNIT NEAR COOK LINE: THE RAW BEEF, TOFU AND PORK INSIDE THE UNIT MEASURED GREATER THAN 41F. STEAM UNIT AT SERVICE LINE: GRILLED CHICKEN, STEAK MEASURED LESS THAN 135F.
REACH IN UNIT NEAR COOK LINE: THE RAW BEEF, TOFU AND PORK INSIDE THE UNIT MEASURED GREATER THAN 41F. STEAM UNIT AT SERVICE LINE: GRILLED CHICKEN, STEAK MEASURED LESS THAN 135F.
REACH IN UNIT NEAR COOK LINE: THE RAW BEEF, TOFU AND PORK INSIDE THE UNIT MEASURED GREATER THAN 41F. STEAM UNIT AT SERVICE LINE: GRILLED CHICKEN, STEAK MEASURED LESS THAN 135F.
REACH IN UNIT NEAR COOK LINE: THE RAW BEEF, TOFU AND PORK INSIDE THE UNIT MEASURED GREATER THAN 41F. STEAM UNIT AT SERVICE LINE: GRILLED CHICKEN, STEAK MEASURED LESS THAN 135F.
REACH IN UNIT NEAR COOK LINE: THE RAW BEEF, TOFU AND PORK INSIDE THE UNIT MEASURED GREATER THAN 41F. STEAM UNIT AT SERVICE LINE: GRILLED CHICKEN, STEAK MEASURED LESS THAN 135F.
REACH IN UNIT NEAR COOK LINE: THE RAW BEEF, TOFU AND PORK INSIDE THE UNIT MEASURED GREATER THAN 41F. STEAM UNIT AT SERVICE LINE: GRILLED CHICKEN, STEAK MEASURED LESS THAN 135F.
REACH IN UNIT NEAR COOK LINE: THE RAW BEEF, TOFU AND PORK INSIDE THE UNIT MEASURED GREATER THAN 41F. STEAM UNIT AT SERVICE LINE: GRILLED CHICKEN, STEAK MEASURED LESS THAN 135F.
REACH IN UNIT NEAR COOK LINE: THE RAW BEEF, TOFU AND PORK INSIDE THE UNIT MEASURED GREATER THAN 41F. STEAM UNIT AT SERVICE LINE: GRILLED CHICKEN, STEAK MEASURED LESS THAN 135F.
REACH IN UNIT NEAR COOK LINE: THE RAW BEEF, TOFU AND PORK INSIDE THE UNIT MEASURED GREATER THAN 41F. STEAM UNIT AT SERVICE LINE: GRILLED CHICKEN, STEAK MEASURED LESS THAN 135F.
REACH IN UNIT NEAR COOK LINE: THE RAW BEEF, TOFU AND PORK INSIDE THE UNIT MEASURED GREATER THAN 41F. STEAM UNIT AT SERVICE LINE: GRILLED CHICKEN, STEAK MEASURED LESS THAN 135F.
REACH IN UNIT NEAR COOK LINE: THE RAW BEEF, TOFU AND PORK INSIDE THE UNIT MEASURED GREATER THAN 41F. STEAM UNIT AT SERVICE LINE: GRILLED CHICKEN, STEAK MEASURED LESS THAN 135F.
REACH IN UNIT NEAR COOK LINE: THE RAW BEEF, TOFU AND PORK INSIDE THE UNIT MEASURED GREATER THAN 41F. STEAM UNIT AT SERVICE LINE: GRILLED CHICKEN, STEAK MEASURED LESS THAN 135F.
REACH IN UNIT NEAR COOK LINE: THE RAW BEEF, TOFU AND PORK INSIDE THE UNIT MEASURED GREATER THAN 41F. STEAM UNIT AT SERVICE LINE: GRILLED CHICKEN, STEAK MEASURED LESS THAN 135F.
REACH IN UNIT NEAR COOK LINE: THE RAW BEEF, TOFU AND PORK INSIDE THE UNIT MEASURED GREATER THAN 41F. STEAM UNIT AT SERVICE LINE: GRILLED CHICKEN, STEAK MEASURED LESS THAN 135F.
REACH IN UNIT NEAR COOK LINE: THE RAW BEEF, TOFU AND PORK INSIDE THE UNIT MEASURED GREATER THAN 41F. STEAM UNIT AT SERVICE LINE: GRILLED CHICKEN, STEAK MEASURED LESS THAN 135F.
REACH IN UNIT NEAR COOK LINE: THE RAW BEEF, TOFU AND PORK INSIDE THE UNIT MEASURED GREATER THAN 41F. STEAM UNIT AT SERVICE LINE: GRILLED CHICKEN, STEAK MEASURED LESS THAN 135F.
REACH IN UNIT NEAR COOK LINE: THE RAW BEEF, TOFU AND PORK INSIDE THE UNIT MEASURED GREATER THAN 41F. STEAM UNIT AT SERVICE LINE: GRILLED CHICKEN, STEAK MEASURED LESS THAN 135F.
REACH IN UNIT NEAR COOK LINE: THE RAW BEEF, TOFU AND PORK INSIDE THE UNIT MEASURED GREATER THAN 41F. STEAM UNIT AT SERVICE LINE: GRILLED CHICKEN, STEAK MEASURED LESS THAN 135F.
REACH IN UNIT NEAR COOK LINE: THE RAW BEEF, TOFU AND PORK INSIDE THE UNIT MEASURED GREATER THAN 41F. STEAM UNIT AT SERVICE LINE: GRILLED CHICKEN, STEAK MEASURED LESS THAN 135F.
REACH IN UNIT NEAR COOK LINE: THE RAW BEEF, TOFU AND PORK INSIDE THE UNIT MEASURED GREATER THAN 41F. STEAM UNIT AT SERVICE LINE: GRILLED CHICKEN, STEAK MEASURED LESS THAN 135F.
REACH IN UNIT NEAR COOK LINE: THE RAW BEEF, TOFU AND PORK INSIDE THE UNIT MEASURED GREATER THAN 41F. STEAM UNIT AT SERVICE LINE: GRILLED CHICKEN, STEAK MEASURED LESS THAN 135F.
REACH IN UNIT NEAR COOK LINE: THE RAW BEEF, TOFU AND PORK INSIDE THE UNIT MEASURED GREATER THAN 41F. STEAM UNIT AT SERVICE LINE: GRILLED CHICKEN, STEAK MEASURED LESS THAN 135F.
REACH IN UNIT NEAR COOK LINE: THE RAW BEEF, TOFU AND PORK INSIDE THE UNIT MEASURED GREATER THAN 41F. STEAM UNIT AT SERVICE LINE: GRILLED CHICKEN, STEAK MEASURED LESS THAN 135F.
REACH IN UNIT NEAR COOK LINE: THE RAW BEEF, TOFU AND PORK INSIDE THE UNIT MEASURED GREATER THAN 41F. STEAM UNIT AT SERVICE LINE: GRILLED CHICKEN, STEAK MEASURED LESS THAN 135F.
REACH IN UNIT NEAR COOK LINE: THE RAW BEEF, TOFU AND PORK INSIDE THE UNIT MEASURED GREATER THAN 41F. STEAM UNIT AT SERVICE LINE: GRILLED CHICKEN, STEAK MEASURED LESS THAN 135F.
REACH IN UNIT NEAR COOK LINE: THE RAW BEEF, TOFU AND PORK INSIDE THE UNIT MEASURED GREATER THAN 41F. STEAM UNIT AT SERVICE LINE: GRILLED CHICKEN, STEAK MEASURED LESS THAN 135F.
REACH IN UNIT NEAR COOK LINE: THE RAW BEEF, TOFU AND PORK INSIDE THE UNIT MEASURED GREATER THAN 41F. STEAM UNIT AT SERVICE LINE: GRILLED CHICKEN, STEAK MEASURED LESS THAN 135F.
REACH IN UNIT NEAR COOK LINE: THE RAW BEEF, TOFU AND PORK INSIDE THE UNIT MEASURED GREATER THAN 41F. STEAM UNIT AT SERVICE LINE: GRILLED CHICKEN, STEAK MEASURED LESS THAN 135F.
REACH IN UNIT NEAR COOK LINE: THE RAW BEEF, TOFU AND PORK INSIDE THE UNIT MEASURED GREATER THAN 41F. STEAM UNIT AT SERVICE LINE: GRILLED CHICKEN, STEAK MEASURED LESS THAN 135F.
REACH IN UNIT NEAR COOK LINE: THE RAW BEEF, TOFU AND PORK INSIDE THE UNIT MEASURED GREATER THAN 41F. STEAM UNIT AT SERVICE LINE: GRILLED CHICKEN, STEAK MEASURED LESS THAN 135F.
REACH IN UNIT NEAR COOK LINE: THE RAW BEEF, TOFU AND PORK INSIDE THE UNIT MEASURED GREATER THAN 41F. STEAM UNIT AT SERVICE LINE: GRILLED CHICKEN, STEAK MEASURED LESS THAN 135F.
REACH IN UNIT NEAR COOK LINE: THE RAW BEEF, TOFU AND PORK INSIDE THE UNIT MEASURED GREATER THAN 41F. STEAM UNIT AT SERVICE LINE: GRILLED CHICKEN, STEAK MEASURED LESS THAN 135F.
REACH IN UNIT NEAR COOK LINE: THE RAW BEEF, TOFU AND PORK INSIDE THE UNIT MEASURED GREATER THAN 41F. STEAM UNIT AT SERVICE LINE: GRILLED CHICKEN, STEAK MEASURED LESS THAN 135F.
REACH IN UNIT NEAR COOK LINE: THE RAW BEEF, TOFU AND PORK INSIDE THE UNIT MEASURED GREATER THAN 41F. STEAM UNIT AT SERVICE LINE: GRILLED CHICKEN, STEAK MEASURED LESS THAN 135F.
REACH IN UNIT NEAR COOK LINE: THE RAW BEEF, TOFU AND PORK INSIDE THE UNIT MEASURED GREATER THAN 41F. STEAM UNIT AT SERVICE LINE: GRILLED CHICKEN, STEAK MEASURED LESS THAN 135F.
REACH IN UNIT NEAR COOK LINE: THE RAW BEEF, TOFU AND PORK INSIDE THE UNIT MEASURED GREATER THAN 41F. STEAM UNIT AT SERVICE LINE: GRILLED CHICKEN, STEAK MEASURED LESS THAN 135F.
REACH IN UNIT NEAR COOK LINE: THE RAW BEEF, TOFU AND PORK INSIDE THE UNIT MEASURED GREATER THAN 41F. STEAM UNIT AT SERVICE LINE: GRILLED CHICKEN, STEAK MEASURED LESS THAN 135F.
REACH IN UNIT NEAR COOK LINE: THE RAW BEEF, TOFU AND PORK INSIDE THE UNIT MEASURED GREATER THAN 41F. STEAM UNIT AT SERVICE LINE: GRILLED CHICKEN, STEAK MEASURED LESS THAN 135F.
REACH IN UNIT NEAR COOK LINE: THE RAW BEEF, TOFU AND PORK INSIDE THE UNIT MEASURED GREATER THAN 41F. STEAM UNIT AT SERVICE LINE: GRILLED CHICKEN, STEAK MEASURED LESS THAN 135F.
REACH IN UNIT NEAR COOK LINE: THE RAW BEEF, TOFU AND PORK INSIDE THE UNIT MEASURED GREATER THAN 41F. STEAM UNIT AT SERVICE LINE: GRILLED CHICKEN, STEAK MEASURED LESS THAN 135F.
REACH IN UNIT NEAR COOK LINE: THE RAW BEEF, TOFU AND PORK INSIDE THE UNIT MEASURED GREATER THAN 41F. STEAM UNIT AT SERVICE LINE: GRILLED CHICKEN, STEAK MEASURED LESS THAN 135F.
REACH IN UNIT NEAR COOK LINE: THE RAW BEEF, TOFU AND PORK INSIDE THE UNIT MEASURED GREATER THAN 41F. STEAM UNIT AT SERVICE LINE: GRILLED CHICKEN, STEAK MEASURED LESS THAN 135F.
REACH IN UNIT NEAR COOK LINE: THE RAW BEEF, TOFU AND PORK INSIDE THE UNIT MEASURED GREATER THAN 41F. STEAM UNIT AT SERVICE LINE: GRILLED CHICKEN, STEAK MEASURED LESS THAN 135F.
REACH IN UNIT NEAR COOK LINE: THE RAW BEEF, TOFU AND PORK INSIDE THE UNIT MEASURED GREATER THAN 41F. STEAM UNIT AT SERVICE LINE: GRILLED CHICKEN, STEAK MEASURED LESS THAN 135F.
REACH IN UNIT NEAR COOK LINE: THE RAW BEEF, TOFU AND PORK INSIDE THE UNIT MEASURED GREATER THAN 41F.
WATER LEAK AT FAUCET OF 4 COMP SINK.
WET STORAGE AREA FOR THE PROPER AIR DRYING OF EQUIPMENT IS STILL INSUFFICIENT.

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