COM TAM NHU Y, 2095 N Capitol Avenue E, San Jose, CA 95132 - Restaurant inspection findings and violations

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Business Info

Restaurant: COM TAM NHU Y
Address: 2095 N Capitol Avenue E, San Jose, CA 95132
Type: Restaurant 0-5 Employees
Total inspections: 15
Last inspection: Aug 2, 2013
Score
(the higher the better)
100
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • Equipment/Utensils - approved installed, clean
  • Food separated and protected
  • Food storage containers identified
  • Premises personal/cleaning items vermin-proofing
  • Proper hot and cold holding temperatures
  • Time as a PH control procedures & records
  • Time as a PH control procedures & records
Follow-up Inspection Feb 16, 2010 93
  • Adequate handwash facilities supplied & acc...
  • Demonstration of knowledge food mgr certification
  • Equipment, utensils and linens: storage and use
  • Food separated and protected
  • Proper hot and cold holding temperatures
  • Thermometers provided and accurate
Routine Inspection Sep 1, 2010 94
  • Adequate handwash facilities supplied & acc...
  • Adequate ventilation and lighting designated area
  • Demonstration of knowledge food mgr certification
  • Equipment, utensils and linens: storage and use
  • 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
  • Hands clean & properly washed gloves used p...
  • No rodents, insects, birds, or animals
  • Plumbing-proper backflow devices
  • Premises personal/cleaning items vermin-proofing
  • Proper hot and cold holding temperatures
  • Warewashing facilities: installed, maintained, use...
  • Wiping cloths: properly used and stored
Routine Inspection Oct 14, 2011 84
  • Adequate ventilation and lighting designated area
  • Equipment, utensils and linens: storage and use
  • Floors, walls & ceilings: built, maintained, and
  • Food contact surfaces: clean and sanitized
  • Hands clean & properly washed gloves used p...
  • No rodents, insects, birds, or animals
  • Plumbing-proper backflow devices
Follow-up Inspection Nov 18, 2011 93
No violation noted during this evaluation. Complaint Inspection Nov 18, 2011 100
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Food contact surfaces: clean and sanitized
  • Wiping cloths: properly used and stored
Routine Inspection Jan 18, 2012 96
  • Adequate handwash facilities supplied & acc...
  • Adequate handwash facilities supplied & accessible...
  • Adequate ventilation and lighting designated area
  • Approved thawing methods used, frozen food
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Food contact surfaces: clean and sanitized
  • Food separated and protected
  • No rodents, insects, birds, or animals
  • Premises personal/cleaning items vermin-proofing
  • Proper hot and cold holding temperatures
  • Toxic substances properly identified, stored, used...
Routine Inspection Nov 7, 2012 87
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Food storage containers identified
  • No rodents, insects, birds, or animals
  • Premises personal/cleaning items vermin-proofing
Follow-up Inspection Dec 12, 2012 95
  • Adequate handwash facilities supplied/accessible [multiple violations]
  • Adequate ventilation and lighting designated area
  • Approved thawing methods used; frozen food
  • Equipment, utensils - approved installed and clean...
  • Equipment, utensils, linens: storage and use
  • Floors, walls, ceilings: built, maintained, clean
  • Food contact surfaces: clean and sanitized [multiple violations]
  • Food separated and protected
  • Food storage containers identified
  • No rodents, insects, birds, or animals
  • Proper cooling methods [multiple violations]
  • Proper hot and cold holding temperatures
  • Toilet Area: properly constructed/supplied/cleaned...
  • Wiping cloths: properly used and stored
Routine Inspection Mar 28, 2013 83
No violation noted during this evaluation. Ongoing Inspection Mar 29, 2013 100
  • Inadequate ventilation and lighting in designated area
Follow-up Inspection May 15, 2013 99
  • Equipment, utensils - Unapproved, unclean, not in good repair, inadequate capacity
  • Equipment, utensils, linens: Improper storage and use
  • Food contact surfaces unclean and unsanitized
  • Food storage containers are not identified
  • Improper hot and cold holding temperatures
  • Improper signs posted; inspection report not available
  • Inadequate floors, walls, ceilings: built, maintained, clean
  • Observed rodents, insects, birds, or animals [multiple violations]
  • Premises not clean, not in good repair; No personal/chemical storage; inadequate vermin-proofing
  • Toilet Area: improperly constructed/supplied/cleaned
  • Wiping cloths: improperly used and stored
Routine Inspection Aug 1, 2013 88
No violation noted during this evaluation. Enforcement Action Aug 1, 2013 100
No violation noted during this evaluation. Follow-up Inspection Aug 2, 2013 100
No violation noted during this evaluation. Enforcement Action Aug 2, 2013 100

Violation descriptions and comments

Feb 16, 2010

Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
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))
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)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)

Sep 1, 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 food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
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)
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))

Oct 14, 2011

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))
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
The 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 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 food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
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)

Nov 18, 2011

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))
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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)
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 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)

Jan 18, 2012

All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
All 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)

Nov 7, 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))
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)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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 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)
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)
Handwashing 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 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 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)

Dec 12, 2012

Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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)
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)
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))

FEW FLIES FOUND IN KITCHEN.
INSTALL A SELF CLOSING DEVICE AT BACK DOOR SO THAT THE DOOR IS ALWAYS CLOSED.
MILK CRATES WERE USED TO STORE FOOD.
BEVERAGE TRAYS WERE USED TO SUPPORT SHELVES THAT WERE MISSING LEGS OR WHEELS. MILK CRATES WERE USED TO STORE FOOD.
BEVERAGE TRAYS WERE USED TO SUPPORT SHELVES THAT WERE MISSING LEGS OR WHEELS. MILK CRATES WERE USED TO STORE FOOD.
BEVERAGE TRAYS WERE USED TO SUPPORT SHELVES THAT WERE MISSING LEGS OR WHEELS. MILK CRATES WERE USED TO STORE FOOD.
BEVERAGE TRAYS WERE USED TO SUPPORT SHELVES THAT WERE MISSING LEGS OR WHEELS.
OPENED BAGS OF BULK FOOD.
WOOD SOILED CUTTING BOARD WITH DEBRIS WAS USED.

Mar 28, 2013

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 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)
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276)
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)
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))
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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 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))
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)

A BOX CONTAINING PORK CHOPS IS SITTING ON THE FLOOR NEAR THE 2-COMP SINK.
A BULK BAG OF ONIONS IS SITTING ON THE FLOOR INSIDE THE DRY STORAGE.
BOX OF CORN STARCH IS OPEN AT DRY STORAGE. A BOX CONTAINING PORK CHOPS IS SITTING ON THE FLOOR NEAR THE 2-COMP SINK.
A BULK BAG OF ONIONS IS SITTING ON THE FLOOR INSIDE THE DRY STORAGE.
BOX OF CORN STARCH IS OPEN AT DRY STORAGE. A BOX CONTAINING PORK CHOPS IS SITTING ON THE FLOOR NEAR THE 2-COMP SINK.
A BULK BAG OF ONIONS IS SITTING ON THE FLOOR INSIDE THE DRY STORAGE.
BOX OF CORN STARCH IS OPEN AT DRY STORAGE. A BOX CONTAINING PORK CHOPS IS SITTING ON THE FLOOR NEAR THE 2-COMP SINK.
A BULK BAG OF ONIONS IS SITTING ON THE FLOOR INSIDE THE DRY STORAGE.
BOX OF CORN STARCH IS OPEN AT DRY STORAGE. A BOX CONTAINING PORK CHOPS IS SITTING ON THE FLOOR NEAR THE 2-COMP SINK.
A BULK BAG OF ONIONS IS SITTING ON THE FLOOR INSIDE THE DRY STORAGE.
BOX OF CORN STARCH IS OPEN AT DRY STORAGE. A BOX CONTAINING PORK CHOPS IS SITTING ON THE FLOOR NEAR THE 2-COMP SINK.
A BULK BAG OF ONIONS IS SITTING ON THE FLOOR INSIDE THE DRY STORAGE.
BOX OF CORN STARCH IS OPEN AT DRY STORAGE. A BOX CONTAINING PORK CHOPS IS SITTING ON THE FLOOR NEAR THE 2-COMP SINK.
A BULK BAG OF ONIONS IS SITTING ON THE FLOOR INSIDE THE DRY STORAGE.
BOX OF CORN STARCH IS OPEN AT DRY STORAGE. A BOX CONTAINING PORK CHOPS IS SITTING ON THE FLOOR NEAR THE 2-COMP SINK.
A BULK BAG OF ONIONS IS SITTING ON THE FLOOR INSIDE THE DRY STORAGE.
BOX OF CORN STARCH IS OPEN AT DRY STORAGE. A BOX CONTAINING PORK CHOPS IS SITTING ON THE FLOOR NEAR THE 2-COMP SINK.
A BULK BAG OF ONIONS IS SITTING ON THE FLOOR INSIDE THE DRY STORAGE.
BOX OF CORN STARCH IS OPEN AT DRY STORAGE. A BOX CONTAINING PORK CHOPS IS SITTING ON THE FLOOR NEAR THE 2-COMP SINK.
A BULK BAG OF ONIONS IS SITTING ON THE FLOOR INSIDE THE DRY STORAGE.
BOX OF CORN STARCH IS OPEN AT DRY STORAGE. A BOX CONTAINING PORK CHOPS IS SITTING ON THE FLOOR NEAR THE 2-COMP SINK.
A BULK BAG OF ONIONS IS SITTING ON THE FLOOR INSIDE THE DRY STORAGE.
BOX OF CORN STARCH IS OPEN AT DRY STORAGE. A BOX CONTAINING PORK CHOPS IS SITTING ON THE FLOOR NEAR THE 2-COMP SINK.
A BULK BAG OF ONIONS IS SITTING ON THE FLOOR INSIDE THE DRY STORAGE.
BOX OF CORN STARCH IS OPEN AT DRY STORAGE. A BOX CONTAINING PORK CHOPS IS SITTING ON THE FLOOR NEAR THE 2-COMP SINK.
A BULK BAG OF ONIONS IS SITTING ON THE FLOOR INSIDE THE DRY STORAGE.
BOX OF CORN STARCH IS OPEN AT DRY STORAGE. A BOX CONTAINING PORK CHOPS IS SITTING ON THE FLOOR NEAR THE 2-COMP SINK.
A BULK BAG OF ONIONS IS SITTING ON THE FLOOR INSIDE THE DRY STORAGE.
BOX OF CORN STARCH IS OPEN AT DRY STORAGE. A BOX CONTAINING PORK CHOPS IS SITTING ON THE FLOOR NEAR THE 2-COMP SINK.
A BULK BAG OF ONIONS IS SITTING ON THE FLOOR INSIDE THE DRY STORAGE.
BOX OF CORN STARCH IS OPEN AT DRY STORAGE. A BOX CONTAINING PORK CHOPS IS SITTING ON THE FLOOR NEAR THE 2-COMP SINK.
A BULK BAG OF ONIONS IS SITTING ON THE FLOOR INSIDE THE DRY STORAGE.
BOX OF CORN STARCH IS OPEN AT DRY STORAGE. A BOX CONTAINING PORK CHOPS IS SITTING ON THE FLOOR NEAR THE 2-COMP SINK.
A BULK BAG OF ONIONS IS SITTING ON THE FLOOR INSIDE THE DRY STORAGE.
BOX OF CORN STARCH IS OPEN AT DRY STORAGE. A BOX CONTAINING PORK CHOPS IS SITTING ON THE FLOOR NEAR THE 2-COMP SINK.
A BULK BAG OF ONIONS IS SITTING ON THE FLOOR INSIDE THE DRY STORAGE.
BOX OF CORN STARCH IS OPEN AT DRY STORAGE. A BOX CONTAINING PORK CHOPS IS SITTING ON THE FLOOR NEAR THE 2-COMP SINK.
A BULK BAG OF ONIONS IS SITTING ON THE FLOOR INSIDE THE DRY STORAGE.
BOX OF CORN STARCH IS OPEN AT DRY STORAGE. A BOX CONTAINING PORK CHOPS IS SITTING ON THE FLOOR NEAR THE 2-COMP SINK.
A BULK BAG OF ONIONS IS SITTING ON THE FLOOR INSIDE THE DRY STORAGE.
BOX OF CORN STARCH IS OPEN AT DRY STORAGE. A BOX CONTAINING PORK CHOPS IS SITTING ON THE FLOOR NEAR THE 2-COMP SINK.
A BULK BAG OF ONIONS IS SITTING ON THE FLOOR INSIDE THE DRY STORAGE.
BOX OF CORN STARCH IS OPEN AT DRY STORAGE. A BOX CONTAINING PORK CHOPS IS SITTING ON THE FLOOR NEAR THE 2-COMP SINK.
A BULK BAG OF ONIONS IS SITTING ON THE FLOOR INSIDE THE DRY STORAGE.
BOX OF CORN STARCH IS OPEN AT DRY STORAGE. A BOX CONTAINING PORK CHOPS IS SITTING ON THE FLOOR NEAR THE 2-COMP SINK.
A BULK BAG OF ONIONS IS SITTING ON THE FLOOR INSIDE THE DRY STORAGE.
BOX OF CORN STARCH IS OPEN AT DRY STORAGE. A BOX CONTAINING PORK CHOPS IS SITTING ON THE FLOOR NEAR THE 2-COMP SINK.
A BULK BAG OF ONIONS IS SITTING ON THE FLOOR INSIDE THE DRY STORAGE.
BOX OF CORN STARCH IS OPEN AT DRY STORAGE. A BOX CONTAINING PORK CHOPS IS SITTING ON THE FLOOR NEAR THE 2-COMP SINK.
A BULK BAG OF ONIONS IS SITTING ON THE FLOOR INSIDE THE DRY STORAGE.
BOX OF CORN STARCH IS OPEN AT DRY STORAGE. A BOX CONTAINING PORK CHOPS IS SITTING ON THE FLOOR NEAR THE 2-COMP SINK.
A BULK BAG OF ONIONS IS SITTING ON THE FLOOR INSIDE THE DRY STORAGE.
BOX OF CORN STARCH IS OPEN AT DRY STORAGE.
DISHWASHER MACHINE MEASURED 0PPM CHLORINE SANITIZER.
EXCESS GREASE ACCUMULATION OBSERVED IN HOOD VENTILATION FILTERS.
FACILITY IS THAWING SQUID AT THE 2-COMP SINK USED FOR WAREWASHING. IN ADDITION SQUID IS THAWING IMPROPERLY, IT IS SUBMERGED UNDER SITTING WATER.
FACILITY'S FLOOR IS SOILED WITH FOOD DEBRIS AND RAW MEAT JUICES.
OBSERVED MANY UNUSED ITEMS STORED ALL OVER THE KITCHEN AREA. FACILITY'S FLOOR IS SOILED WITH FOOD DEBRIS AND RAW MEAT JUICES.
OBSERVED MANY UNUSED ITEMS STORED ALL OVER THE KITCHEN AREA. FACILITY'S FLOOR IS SOILED WITH FOOD DEBRIS AND RAW MEAT JUICES.
OBSERVED MANY UNUSED ITEMS STORED ALL OVER THE KITCHEN AREA. FACILITY'S FLOOR IS SOILED WITH FOOD DEBRIS AND RAW MEAT JUICES.
OBSERVED MANY UNUSED ITEMS STORED ALL OVER THE KITCHEN AREA. FACILITY'S FLOOR IS SOILED WITH FOOD DEBRIS AND RAW MEAT JUICES.
OBSERVED MANY UNUSED ITEMS STORED ALL OVER THE KITCHEN AREA. FACILITY'S FLOOR IS SOILED WITH FOOD DEBRIS AND RAW MEAT JUICES.
OBSERVED MANY UNUSED ITEMS STORED ALL OVER THE KITCHEN AREA. FACILITY'S FLOOR IS SOILED WITH FOOD DEBRIS AND RAW MEAT JUICES.
OBSERVED MANY UNUSED ITEMS STORED ALL OVER THE KITCHEN AREA. FACILITY'S FLOOR IS SOILED WITH FOOD DEBRIS AND RAW MEAT JUICES.
OBSERVED MANY UNUSED ITEMS STORED ALL OVER THE KITCHEN AREA. FACILITY'S FLOOR IS SOILED WITH FOOD DEBRIS AND RAW MEAT JUICES.
OBSERVED MANY UNUSED ITEMS STORED ALL OVER THE KITCHEN AREA. FACILITY'S FLOOR IS SOILED WITH FOOD DEBRIS AND RAW MEAT JUICES.
OBSERVED MANY UNUSED ITEMS STORED ALL OVER THE KITCHEN AREA. FACILITY'S FLOOR IS SOILED WITH FOOD DEBRIS AND RAW MEAT JUICES.
OBSERVED MANY UNUSED ITEMS STORED ALL OVER THE KITCHEN AREA. FACILITY'S FLOOR IS SOILED WITH FOOD DEBRIS AND RAW MEAT JUICES.
OBSERVED MANY UNUSED ITEMS STORED ALL OVER THE KITCHEN AREA. FACILITY'S FLOOR IS SOILED WITH FOOD DEBRIS AND RAW MEAT JUICES.
OBSERVED MANY UNUSED ITEMS STORED ALL OVER THE KITCHEN AREA. FACILITY'S FLOOR IS SOILED WITH FOOD DEBRIS AND RAW MEAT JUICES.
OBSERVED MANY UNUSED ITEMS STORED ALL OVER THE KITCHEN AREA. FACILITY'S FLOOR IS SOILED WITH FOOD DEBRIS AND RAW MEAT JUICES.
OBSERVED MANY UNUSED ITEMS STORED ALL OVER THE KITCHEN AREA. FACILITY'S FLOOR IS SOILED WITH FOOD DEBRIS AND RAW MEAT JUICES.
OBSERVED MANY UNUSED ITEMS STORED ALL OVER THE KITCHEN AREA. FACILITY'S FLOOR IS SOILED WITH FOOD DEBRIS AND RAW MEAT JUICES.
OBSERVED MANY UNUSED ITEMS STORED ALL OVER THE KITCHEN AREA. FACILITY'S FLOOR IS SOILED WITH FOOD DEBRIS AND RAW MEAT JUICES.
OBSERVED MANY UNUSED ITEMS STORED ALL OVER THE KITCHEN AREA. FACILITY'S FLOOR IS SOILED WITH FOOD DEBRIS AND RAW MEAT JUICES.
OBSERVED MANY UNUSED ITEMS STORED ALL OVER THE KITCHEN AREA. FACILITY'S FLOOR IS SOILED WITH FOOD DEBRIS AND RAW MEAT JUICES.
OBSERVED MANY UNUSED ITEMS STORED ALL OVER THE KITCHEN AREA. FACILITY'S FLOOR IS SOILED WITH FOOD DEBRIS AND RAW MEAT JUICES.
OBSERVED MANY UNUSED ITEMS STORED ALL OVER THE KITCHEN AREA. FACILITY'S FLOOR IS SOILED WITH FOOD DEBRIS AND RAW MEAT JUICES.
OBSERVED MANY UNUSED ITEMS STORED ALL OVER THE KITCHEN AREA. FACILITY'S FLOOR IS SOILED WITH FOOD DEBRIS AND RAW MEAT JUICES.
OBSERVED MANY UNUSED ITEMS STORED ALL OVER THE KITCHEN AREA. FACILITY'S FLOOR IS SOILED WITH FOOD DEBRIS AND RAW MEAT JUICES.
OBSERVED MANY UNUSED ITEMS STORED ALL OVER THE KITCHEN AREA. FACILITY'S FLOOR IS SOILED WITH FOOD DEBRIS AND RAW MEAT JUICES.
OBSERVED MANY UNUSED ITEMS STORED ALL OVER THE KITCHEN AREA.
FOUND NO TOWELS IN DISPENSER AT HANDSINK NEAR THE SERVICE AREA.
OBSERVED FLIES INSIDE KITCHEN AREA AT TIME OF INSPECTION.
OBSERVED PLASTIC CUTTING BOARDS WITH A LOT OF SCRATCHING AND SCORING.
OBSERVED THE JUICER MACHINE IS SOILED WITH FOOD DEBRIS. OBSERVED PLASTIC CUTTING BOARDS WITH A LOT OF SCRATCHING AND SCORING.
OBSERVED THE JUICER MACHINE IS SOILED WITH FOOD DEBRIS. OBSERVED PLASTIC CUTTING BOARDS WITH A LOT OF SCRATCHING AND SCORING.
OBSERVED THE JUICER MACHINE IS SOILED WITH FOOD DEBRIS. OBSERVED PLASTIC CUTTING BOARDS WITH A LOT OF SCRATCHING AND SCORING.
OBSERVED THE JUICER MACHINE IS SOILED WITH FOOD DEBRIS. OBSERVED PLASTIC CUTTING BOARDS WITH A LOT OF SCRATCHING AND SCORING.
OBSERVED THE JUICER MACHINE IS SOILED WITH FOOD DEBRIS. OBSERVED PLASTIC CUTTING BOARDS WITH A LOT OF SCRATCHING AND SCORING.
OBSERVED THE JUICER MACHINE IS SOILED WITH FOOD DEBRIS. OBSERVED PLASTIC CUTTING BOARDS WITH A LOT OF SCRATCHING AND SCORING.
OBSERVED THE JUICER MACHINE IS SOILED WITH FOOD DEBRIS. OBSERVED PLASTIC CUTTING BOARDS WITH A LOT OF SCRATCHING AND SCORING.
OBSERVED THE JUICER MACHINE IS SOILED WITH FOOD DEBRIS. OBSERVED PLASTIC CUTTING BOARDS WITH A LOT OF SCRATCHING AND SCORING.
OBSERVED THE JUICER MACHINE IS SOILED WITH FOOD DEBRIS. OBSERVED PLASTIC CUTTING BOARDS WITH A LOT OF SCRATCHING AND SCORING.
OBSERVED THE JUICER MACHINE IS SOILED WITH FOOD DEBRIS. OBSERVED PLASTIC CUTTING BOARDS WITH A LOT OF SCRATCHING AND SCORING.
OBSERVED THE JUICER MACHINE IS SOILED WITH FOOD DEBRIS. OBSERVED PLASTIC CUTTING BOARDS WITH A LOT OF SCRATCHING AND SCORING.
OBSERVED THE JUICER MACHINE IS SOILED WITH FOOD DEBRIS. OBSERVED PLASTIC CUTTING BOARDS WITH A LOT OF SCRATCHING AND SCORING.
OBSERVED THE JUICER MACHINE IS SOILED WITH FOOD DEBRIS. OBSERVED PLASTIC CUTTING BOARDS WITH A LOT OF SCRATCHING AND SCORING.
OBSERVED THE JUICER MACHINE IS SOILED WITH FOOD DEBRIS. OBSERVED PLASTIC CUTTING BOARDS WITH A LOT OF SCRATCHING AND SCORING.
OBSERVED THE JUICER MACHINE IS SOILED WITH FOOD DEBRIS. OBSERVED PLASTIC CUTTING BOARDS WITH A LOT OF SCRATCHING AND SCORING.
OBSERVED THE JUICER MACHINE IS SOILED WITH FOOD DEBRIS. OBSERVED PLASTIC CUTTING BOARDS WITH A LOT OF SCRATCHING AND SCORING.
OBSERVED THE JUICER MACHINE IS SOILED WITH FOOD DEBRIS. OBSERVED PLASTIC CUTTING BOARDS WITH A LOT OF SCRATCHING AND SCORING.
OBSERVED THE JUICER MACHINE IS SOILED WITH FOOD DEBRIS. OBSERVED PLASTIC CUTTING BOARDS WITH A LOT OF SCRATCHING AND SCORING.
OBSERVED THE JUICER MACHINE IS SOILED WITH FOOD DEBRIS. OBSERVED PLASTIC CUTTING BOARDS WITH A LOT OF SCRATCHING AND SCORING.
OBSERVED THE JUICER MACHINE IS SOILED WITH FOOD DEBRIS. OBSERVED PLASTIC CUTTING BOARDS WITH A LOT OF SCRATCHING AND SCORING.
OBSERVED THE JUICER MACHINE IS SOILED WITH FOOD DEBRIS. OBSERVED PLASTIC CUTTING BOARDS WITH A LOT OF SCRATCHING AND SCORING.
OBSERVED THE JUICER MACHINE IS SOILED WITH FOOD DEBRIS. OBSERVED PLASTIC CUTTING BOARDS WITH A LOT OF SCRATCHING AND SCORING.
OBSERVED THE JUICER MACHINE IS SOILED WITH FOOD DEBRIS. OBSERVED PLASTIC CUTTING BOARDS WITH A LOT OF SCRATCHING AND SCORING.
OBSERVED THE JUICER MACHINE IS SOILED WITH FOOD DEBRIS. OBSERVED PLASTIC CUTTING BOARDS WITH A LOT OF SCRATCHING AND SCORING.
OBSERVED THE JUICER MACHINE IS SOILED WITH FOOD DEBRIS. OBSERVED PLASTIC CUTTING BOARDS WITH A LOT OF SCRATCHING AND SCORING.
OBSERVED THE JUICER MACHINE IS SOILED WITH FOOD DEBRIS.
OBSERVED RAW CHICKEN AND RAW BEEF NEXT TO COOKED AND READY-TO-EAT FOOD INSIDE UNDERCOUNTER REFRIGERATOR LOCATED AT THE COOK-LINE.
OBSERVED RICE NOODLES SITTING ON TOP OF PREPARATION TABLE WITHOUT USING ANY PROPER COLD/HOT HOLDING TEMPERATURE CONTROL.
A CONTAINER WITH BEAN SPROUTS IS ON TOP OF PREPARATION TABLE AT ROOM TEMPERATURE. OBSERVED RICE NOODLES SITTING ON TOP OF PREPARATION TABLE WITHOUT USING ANY PROPER COLD/HOT HOLDING TEMPERATURE CONTROL.
A CONTAINER WITH BEAN SPROUTS IS ON TOP OF PREPARATION TABLE AT ROOM TEMPERATURE. OBSERVED RICE NOODLES SITTING ON TOP OF PREPARATION TABLE WITHOUT USING ANY PROPER COLD/HOT HOLDING TEMPERATURE CONTROL.
A CONTAINER WITH BEAN SPROUTS IS ON TOP OF PREPARATION TABLE AT ROOM TEMPERATURE. OBSERVED RICE NOODLES SITTING ON TOP OF PREPARATION TABLE WITHOUT USING ANY PROPER COLD/HOT HOLDING TEMPERATURE CONTROL.
A CONTAINER WITH BEAN SPROUTS IS ON TOP OF PREPARATION TABLE AT ROOM TEMPERATURE. OBSERVED RICE NOODLES SITTING ON TOP OF PREPARATION TABLE WITHOUT USING ANY PROPER COLD/HOT HOLDING TEMPERATURE CONTROL.
A CONTAINER WITH BEAN SPROUTS IS ON TOP OF PREPARATION TABLE AT ROOM TEMPERATURE. OBSERVED RICE NOODLES SITTING ON TOP OF PREPARATION TABLE WITHOUT USING ANY PROPER COLD/HOT HOLDING TEMPERATURE CONTROL.
A CONTAINER WITH BEAN SPROUTS IS ON TOP OF PREPARATION TABLE AT ROOM TEMPERATURE. OBSERVED RICE NOODLES SITTING ON TOP OF PREPARATION TABLE WITHOUT USING ANY PROPER COLD/HOT HOLDING TEMPERATURE CONTROL.
A CONTAINER WITH BEAN SPROUTS IS ON TOP OF PREPARATION TABLE AT ROOM TEMPERATURE. OBSERVED RICE NOODLES SITTING ON TOP OF PREPARATION TABLE WITHOUT USING ANY PROPER COLD/HOT HOLDING TEMPERATURE CONTROL.
A CONTAINER WITH BEAN SPROUTS IS ON TOP OF PREPARATION TABLE AT ROOM TEMPERATURE. OBSERVED RICE NOODLES SITTING ON TOP OF PREPARATION TABLE WITHOUT USING ANY PROPER COLD/HOT HOLDING TEMPERATURE CONTROL.
A CONTAINER WITH BEAN SPROUTS IS ON TOP OF PREPARATION TABLE AT ROOM TEMPERATURE. OBSERVED RICE NOODLES SITTING ON TOP OF PREPARATION TABLE WITHOUT USING ANY PROPER COLD/HOT HOLDING TEMPERATURE CONTROL.
A CONTAINER WITH BEAN SPROUTS IS ON TOP OF PREPARATION TABLE AT ROOM TEMPERATURE. OBSERVED RICE NOODLES SITTING ON TOP OF PREPARATION TABLE WITHOUT USING ANY PROPER COLD/HOT HOLDING TEMPERATURE CONTROL.
A CONTAINER WITH BEAN SPROUTS IS ON TOP OF PREPARATION TABLE AT ROOM TEMPERATURE. OBSERVED RICE NOODLES SITTING ON TOP OF PREPARATION TABLE WITHOUT USING ANY PROPER COLD/HOT HOLDING TEMPERATURE CONTROL.
A CONTAINER WITH BEAN SPROUTS IS ON TOP OF PREPARATION TABLE AT ROOM TEMPERATURE. OBSERVED RICE NOODLES SITTING ON TOP OF PREPARATION TABLE WITHOUT USING ANY PROPER COLD/HOT HOLDING TEMPERATURE CONTROL.
A CONTAINER WITH BEAN SPROUTS IS ON TOP OF PREPARATION TABLE AT ROOM TEMPERATURE. OBSERVED RICE NOODLES SITTING ON TOP OF PREPARATION TABLE WITHOUT USING ANY PROPER COLD/HOT HOLDING TEMPERATURE CONTROL.
A CONTAINER WITH BEAN SPROUTS IS ON TOP OF PREPARATION TABLE AT ROOM TEMPERATURE. OBSERVED RICE NOODLES SITTING ON TOP OF PREPARATION TABLE WITHOUT USING ANY PROPER COLD/HOT HOLDING TEMPERATURE CONTROL.
A CONTAINER WITH BEAN SPROUTS IS ON TOP OF PREPARATION TABLE AT ROOM TEMPERATURE. OBSERVED RICE NOODLES SITTING ON TOP OF PREPARATION TABLE WITHOUT USING ANY PROPER COLD/HOT HOLDING TEMPERATURE CONTROL.
A CONTAINER WITH BEAN SPROUTS IS ON TOP OF PREPARATION TABLE AT ROOM TEMPERATURE. OBSERVED RICE NOODLES SITTING ON TOP OF PREPARATION TABLE WITHOUT USING ANY PROPER COLD/HOT HOLDING TEMPERATURE CONTROL.
A CONTAINER WITH BEAN SPROUTS IS ON TOP OF PREPARATION TABLE AT ROOM TEMPERATURE. OBSERVED RICE NOODLES SITTING ON TOP OF PREPARATION TABLE WITHOUT USING ANY PROPER COLD/HOT HOLDING TEMPERATURE CONTROL.
A CONTAINER WITH BEAN SPROUTS IS ON TOP OF PREPARATION TABLE AT ROOM TEMPERATURE. OBSERVED RICE NOODLES SITTING ON TOP OF PREPARATION TABLE WITHOUT USING ANY PROPER COLD/HOT HOLDING TEMPERATURE CONTROL.
A CONTAINER WITH BEAN SPROUTS IS ON TOP OF PREPARATION TABLE AT ROOM TEMPERATURE. OBSERVED RICE NOODLES SITTING ON TOP OF PREPARATION TABLE WITHOUT USING ANY PROPER COLD/HOT HOLDING TEMPERATURE CONTROL.
A CONTAINER WITH BEAN SPROUTS IS ON TOP OF PREPARATION TABLE AT ROOM TEMPERATURE. OBSERVED RICE NOODLES SITTING ON TOP OF PREPARATION TABLE WITHOUT USING ANY PROPER COLD/HOT HOLDING TEMPERATURE CONTROL.
A CONTAINER WITH BEAN SPROUTS IS ON TOP OF PREPARATION TABLE AT ROOM TEMPERATURE. OBSERVED RICE NOODLES SITTING ON TOP OF PREPARATION TABLE WITHOUT USING ANY PROPER COLD/HOT HOLDING TEMPERATURE CONTROL.
A CONTAINER WITH BEAN SPROUTS IS ON TOP OF PREPARATION TABLE AT ROOM TEMPERATURE. OBSERVED RICE NOODLES SITTING ON TOP OF PREPARATION TABLE WITHOUT USING ANY PROPER COLD/HOT HOLDING TEMPERATURE CONTROL.
A CONTAINER WITH BEAN SPROUTS IS ON TOP OF PREPARATION TABLE AT ROOM TEMPERATURE. OBSERVED RICE NOODLES SITTING ON TOP OF PREPARATION TABLE WITHOUT USING ANY PROPER COLD/HOT HOLDING TEMPERATURE CONTROL.
A CONTAINER WITH BEAN SPROUTS IS ON TOP OF PREPARATION TABLE AT ROOM TEMPERATURE. OBSERVED RICE NOODLES SITTING ON TOP OF PREPARATION TABLE WITHOUT USING ANY PROPER COLD/HOT HOLDING TEMPERATURE CONTROL.
A CONTAINER WITH BEAN SPROUTS IS ON TOP OF PREPARATION TABLE AT ROOM TEMPERATURE. OBSERVED RICE NOODLES SITTING ON TOP OF PREPARATION TABLE WITHOUT USING ANY PROPER COLD/HOT HOLDING TEMPERATURE CONTROL.
A CONTAINER WITH BEAN SPROUTS IS ON TOP OF PREPARATION TABLE AT ROOM TEMPERATURE.
RESTROOM DOOR WAS OPEN FOR THE ENTIRE TIME OF INSPECTION.
SINGLE-USE UTENSILS ARE STORED WRONG UNDER PREPARATION TABLE NEXT TO THE COOK-LINE.
STIR-FRY SAUCE MIXED WITH POTATOES IS COOLING ON TOP OF PREPARATION AREA WITHOUT USING ANY PROPER COOLING METHOD.
WIPING CLOTHS ARE SITTING ON TOP OF THE PREP TABLE, WAREWASHING AREA, SERVICE AREA, AND COOK-LINE.

May 15, 2013

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)

EXCESS GREASE ACCUMULATION OBSERVED ON HOOD VENTILATION SYSTEM.

Aug 1, 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 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)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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)
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276)
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)).

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Recently added reviews

Name City Users' Rating
STARBUCKS COFFEE #8639San Jose, CA
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STARBUCKS COFFEE #6553San Jose, CA
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STARBUCKS COFFEE #2840San Jose, CA
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Restaurants in neighborhood

Name

Address

Distance
LUPITAS RESTAURANT 2095 N Capitol Avenue D, San Jose 0.00 miles
SUBWAY SANDWICHES/HEALTHY FOOD CO 2090 N Capitol Avenue Suite C, San Jose 0.05 miles
DUC HUONG 2090 N Capitol Avenue, San Jose 0.05 miles
TAPIOCA EXPRESS 2056 N Capitol Avenue, San Jose 0.07 miles
CAPITOL AMPM 2104 N Capitol Avenue, San Jose 0.07 miles
PHO KIM LONG 2082 N Capitol Avenue, San Jose 0.07 miles
THANH HUONG #3 SANDWICHES TO GO 2050 N Capitol Avenue, San Jose 0.09 miles
COLOSSEUM NEW YORK PIZZA 761 E Capitol Avenue, Milpitas 0.12 miles
QQQ KITCHEN 775 E Capitol Avenue a, Milpitas 0.14 miles
7-ELEVEN STORE #2234-21735C 998 Lundy Avenue, San Jose 0.15 miles

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