DANH'S GARDEN RESTAURANT, 2635 Senter Road, San Jose, CA 95111 - Restaurant inspection findings and violations

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Business Info

Restaurant: DANH'S GARDEN RESTAURANT
Address: 2635 Senter Road, San Jose, CA 95111
Type: Restaurant 0-5 Employees
Total inspections: 11
Last inspection: Aug 19, 2013
Score
(the higher the better)
89
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • Adequate handwash facilities supplied & acc...
  • Communicable disease reports, restrictions & exclu...
  • Equipment, utensils and linens: storage and use
  • Floors, walls & ceilings: built, maintained, and
  • Food contact surfaces: clean and sanitized
  • Food in good condition, safe and unadultera...
  • Food separated and protected
  • Hands clean & properly washed gloves used properly...
  • No rodents, insects, birds, or animals
Routine Inspection Jan 22, 2010 79
No violation noted during this evaluation. Enforcement Action Jan 22, 2010 100
No violation noted during this evaluation. Follow-up Inspection Jan 23, 2010 100
No violation noted during this evaluation. Enforcement Action Jan 23, 2010 100
  • No rodents, insects, birds, or animals
Follow-up Inspection Jan 28, 2010 99
No violation noted during this evaluation. Follow-up Inspection Jan 29, 2010 100
  • Equipment/Utensils - approved installed, clean
  • Food contact surfaces: clean and sanitized
  • Food storage containers identified
  • Plumbing-proper backflow devices
  • Premises personal/cleaning items vermin-proofing
  • Toxic substances properly identified, stored, used...
Routine Inspection Sep 28, 2010 94
  • Equipment/Utensils - approved installed, clean
  • Food contact surfaces: clean and sanitized
Routine Inspection Jun 20, 2011 98
  • Adequate handwash facilities supplied & acc...
  • Adequate ventilation and lighting designated area
  • Approved thawing methods used, frozen food
  • Equipment/Utensils - approved installed, clean
  • Food contact surfaces: clean and sanitized
  • Food separated and protected
  • Proper hot and cold holding temperatures
Routine Inspection Mar 28, 2012 93
  • Adequate handwash facilities supplied & accessible...
  • Adequate ventilation and lighting designated area
  • Approved thawing methods used, frozen food
  • Communicable disease reports, restrictions & exclu...
  • Compliance with shell stock tags, condition
  • Demonstration of knowledge food mgr certification
  • Food contact surfaces: clean and sanitized
  • Food contact surfaces: clean and sanitized
  • Food storage containers identified
  • Hands clean & properly washed gloves used properly...
  • Premises personal/cleaning items vermin-proofing
  • Proper cooling methods
  • Proper cooling methods
  • Proper hot and cold holding temperatures
Routine Inspection Dec 17, 2012 86
  • Equipment, utensils - Unapproved, unclean, not in good repair, inadequate capacity
  • Food not separated and unprotected
  • Food storage containers are not identified
  • Hands not clean/improperly washed/gloves not used properly
  • Inadequate floors, walls, ceilings: built, maintained, clean
  • Inadequate handwash facilities: supplied or accessible [multiple violations]
  • Inadequate ventilation and lighting in designated area
  • Premises not clean, not in good repair; No personal/chemical storage; inadequate vermin-proofing
  • Warewashing facilities: not installed, maintained, or used
  • Wiping cloths: improperly used and stored
Routine Inspection Aug 19, 2013 89

Violation descriptions and comments

Jan 22, 2010

Employees with a communicable disease shall be excluded from the food facility / preparation of food. Gloves shall be worn if an employee has cuts, wounds, and rashes. No employee shall commit any act that may contaminate or adulterate food, food contact surface, or utensils. (113949.5). The permit holder shall require food employees to report incidents of illness or injury and comply with all applicable restrictions. (113949.2, 113950,113950.5, 113973(a))
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))
Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. (113967, 113976, 113980, 113988, 113990, 114035, 114254(c), 114254.3,)
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
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)
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))

Jan 28, 2010

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

Sep 28, 2010

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 poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. (114254, 114254.1, 114254.2)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
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)

Jun 20, 2011

All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)

Mar 28, 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))
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)
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)
Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
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 17, 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.
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
Shell stock shall have complete certification tags and shall be properly stored and displayed. (114039 - 114039.5)
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))
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)
Employees with a communicable disease shall be excluded from the food facility / preparation of food. Gloves shall be worn if an employee has cuts, wounds, and rashes. No employee shall commit any act that may contaminate or adulterate food, food contact surface, or utensils. (113949.5). The permit holder shall require food employees to report incidents of illness or injury and comply with all applicable restrictions. (113949.2, 113950,113950.5, 113973(a))
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 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)
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)
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))

Aug 19, 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))
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)
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))
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))
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
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 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)

FOUND A HOLE ON THE WALL NEXT TO THE SLICER IN DRY STORAGE ROOM.
FOUND A SOUP POT STORED ON THE FLOOR OF THE KITCHEN.
FOUND A WET TOWEL COVERING VEGETABLES IN WALK IN COOLER.
FOUND BANDAGES AND OTHER PERSONAL ITEMS STORED NEXT TO FOOD RELATED ITEMS IN THE SERVICE AREA.
FOUND NO CHLORINE TEST STRIPS.
FOUND NO LIGHT COVER FOR THE LIGHT ABOVE THE PLASTIC CUPS IN THE SERVICE AREA.
FOUND THE SERVICE REFRIGERATOR AT 57F. FOUND NO LIGHT COVER FOR THE LIGHT ABOVE THE PLASTIC CUPS IN THE SERVICE AREA.
FOUND THE SERVICE REFRIGERATOR AT 57F. FOUND NO LIGHT COVER FOR THE LIGHT ABOVE THE PLASTIC CUPS IN THE SERVICE AREA.
FOUND THE SERVICE REFRIGERATOR AT 57F. FOUND NO LIGHT COVER FOR THE LIGHT ABOVE THE PLASTIC CUPS IN THE SERVICE AREA.
FOUND THE SERVICE REFRIGERATOR AT 57F. FOUND NO LIGHT COVER FOR THE LIGHT ABOVE THE PLASTIC CUPS IN THE SERVICE AREA.
FOUND THE SERVICE REFRIGERATOR AT 57F. FOUND NO LIGHT COVER FOR THE LIGHT ABOVE THE PLASTIC CUPS IN THE SERVICE AREA.
FOUND THE SERVICE REFRIGERATOR AT 57F. FOUND NO LIGHT COVER FOR THE LIGHT ABOVE THE PLASTIC CUPS IN THE SERVICE AREA.
FOUND THE SERVICE REFRIGERATOR AT 57F. FOUND NO LIGHT COVER FOR THE LIGHT ABOVE THE PLASTIC CUPS IN THE SERVICE AREA.
FOUND THE SERVICE REFRIGERATOR AT 57F. FOUND NO LIGHT COVER FOR THE LIGHT ABOVE THE PLASTIC CUPS IN THE SERVICE AREA.
FOUND THE SERVICE REFRIGERATOR AT 57F. FOUND NO LIGHT COVER FOR THE LIGHT ABOVE THE PLASTIC CUPS IN THE SERVICE AREA.
FOUND THE SERVICE REFRIGERATOR AT 57F. FOUND NO LIGHT COVER FOR THE LIGHT ABOVE THE PLASTIC CUPS IN THE SERVICE AREA.
FOUND THE SERVICE REFRIGERATOR AT 57F. FOUND NO LIGHT COVER FOR THE LIGHT ABOVE THE PLASTIC CUPS IN THE SERVICE AREA.
FOUND THE SERVICE REFRIGERATOR AT 57F. FOUND NO LIGHT COVER FOR THE LIGHT ABOVE THE PLASTIC CUPS IN THE SERVICE AREA.
FOUND THE SERVICE REFRIGERATOR AT 57F. FOUND NO LIGHT COVER FOR THE LIGHT ABOVE THE PLASTIC CUPS IN THE SERVICE AREA.
FOUND THE SERVICE REFRIGERATOR AT 57F. FOUND NO LIGHT COVER FOR THE LIGHT ABOVE THE PLASTIC CUPS IN THE SERVICE AREA.
FOUND THE SERVICE REFRIGERATOR AT 57F. FOUND NO LIGHT COVER FOR THE LIGHT ABOVE THE PLASTIC CUPS IN THE SERVICE AREA.
FOUND THE SERVICE REFRIGERATOR AT 57F. FOUND NO LIGHT COVER FOR THE LIGHT ABOVE THE PLASTIC CUPS IN THE SERVICE AREA.
FOUND THE SERVICE REFRIGERATOR AT 57F. FOUND NO LIGHT COVER FOR THE LIGHT ABOVE THE PLASTIC CUPS IN THE SERVICE AREA.
FOUND THE SERVICE REFRIGERATOR AT 57F. FOUND NO LIGHT COVER FOR THE LIGHT ABOVE THE PLASTIC CUPS IN THE SERVICE AREA.
FOUND THE SERVICE REFRIGERATOR AT 57F. FOUND NO LIGHT COVER FOR THE LIGHT ABOVE THE PLASTIC CUPS IN THE SERVICE AREA.
FOUND THE SERVICE REFRIGERATOR AT 57F. FOUND NO LIGHT COVER FOR THE LIGHT ABOVE THE PLASTIC CUPS IN THE SERVICE AREA.
FOUND THE SERVICE REFRIGERATOR AT 57F. FOUND NO LIGHT COVER FOR THE LIGHT ABOVE THE PLASTIC CUPS IN THE SERVICE AREA.
FOUND THE SERVICE REFRIGERATOR AT 57F. FOUND NO LIGHT COVER FOR THE LIGHT ABOVE THE PLASTIC CUPS IN THE SERVICE AREA.
FOUND THE SERVICE REFRIGERATOR AT 57F. FOUND NO LIGHT COVER FOR THE LIGHT ABOVE THE PLASTIC CUPS IN THE SERVICE AREA.
FOUND THE SERVICE REFRIGERATOR AT 57F. FOUND NO LIGHT COVER FOR THE LIGHT ABOVE THE PLASTIC CUPS IN THE SERVICE AREA.
FOUND THE SERVICE REFRIGERATOR AT 57F. FOUND NO LIGHT COVER FOR THE LIGHT ABOVE THE PLASTIC CUPS IN THE SERVICE AREA.
FOUND THE SERVICE REFRIGERATOR AT 57F. FOUND NO LIGHT COVER FOR THE LIGHT ABOVE THE PLASTIC CUPS IN THE SERVICE AREA.
FOUND THE SERVICE REFRIGERATOR AT 57F. FOUND NO LIGHT COVER FOR THE LIGHT ABOVE THE PLASTIC CUPS IN THE SERVICE AREA.
FOUND THE SERVICE REFRIGERATOR AT 57F. FOUND NO LIGHT COVER FOR THE LIGHT ABOVE THE PLASTIC CUPS IN THE SERVICE AREA.
FOUND THE SERVICE REFRIGERATOR AT 57F. FOUND NO LIGHT COVER FOR THE LIGHT ABOVE THE PLASTIC CUPS IN THE SERVICE AREA.
FOUND THE SERVICE REFRIGERATOR AT 57F. FOUND NO LIGHT COVER FOR THE LIGHT ABOVE THE PLASTIC CUPS IN THE SERVICE AREA.
FOUND THE SERVICE REFRIGERATOR AT 57F. FOUND NO LIGHT COVER FOR THE LIGHT ABOVE THE PLASTIC CUPS IN THE SERVICE AREA.
FOUND THE SERVICE REFRIGERATOR AT 57F. FOUND NO LIGHT COVER FOR THE LIGHT ABOVE THE PLASTIC CUPS IN THE SERVICE AREA.
FOUND THE SERVICE REFRIGERATOR AT 57F. FOUND NO LIGHT COVER FOR THE LIGHT ABOVE THE PLASTIC CUPS IN THE SERVICE AREA.
FOUND THE SERVICE REFRIGERATOR AT 57F. FOUND NO LIGHT COVER FOR THE LIGHT ABOVE THE PLASTIC CUPS IN THE SERVICE AREA.
FOUND THE SERVICE REFRIGERATOR AT 57F. FOUND NO LIGHT COVER FOR THE LIGHT ABOVE THE PLASTIC CUPS IN THE SERVICE AREA.
FOUND THE SERVICE REFRIGERATOR AT 57F. FOUND NO LIGHT COVER FOR THE LIGHT ABOVE THE PLASTIC CUPS IN THE SERVICE AREA.
FOUND THE SERVICE REFRIGERATOR AT 57F. FOUND NO LIGHT COVER FOR THE LIGHT ABOVE THE PLASTIC CUPS IN THE SERVICE AREA.
FOUND THE SERVICE REFRIGERATOR AT 57F. FOUND NO LIGHT COVER FOR THE LIGHT ABOVE THE PLASTIC CUPS IN THE SERVICE AREA.
FOUND THE SERVICE REFRIGERATOR AT 57F. FOUND NO LIGHT COVER FOR THE LIGHT ABOVE THE PLASTIC CUPS IN THE SERVICE AREA.
FOUND THE SERVICE REFRIGERATOR AT 57F. FOUND NO LIGHT COVER FOR THE LIGHT ABOVE THE PLASTIC CUPS IN THE SERVICE AREA.
FOUND THE SERVICE REFRIGERATOR AT 57F. FOUND NO LIGHT COVER FOR THE LIGHT ABOVE THE PLASTIC CUPS IN THE SERVICE AREA.
FOUND THE SERVICE REFRIGERATOR AT 57F. FOUND NO LIGHT COVER FOR THE LIGHT ABOVE THE PLASTIC CUPS IN THE SERVICE AREA.
FOUND THE SERVICE REFRIGERATOR AT 57F. FOUND NO LIGHT COVER FOR THE LIGHT ABOVE THE PLASTIC CUPS IN THE SERVICE AREA.
FOUND THE SERVICE REFRIGERATOR AT 57F. FOUND NO LIGHT COVER FOR THE LIGHT ABOVE THE PLASTIC CUPS IN THE SERVICE AREA.
FOUND THE SERVICE REFRIGERATOR AT 57F. FOUND NO LIGHT COVER FOR THE LIGHT ABOVE THE PLASTIC CUPS IN THE SERVICE AREA.
FOUND THE SERVICE REFRIGERATOR AT 57F. FOUND NO LIGHT COVER FOR THE LIGHT ABOVE THE PLASTIC CUPS IN THE SERVICE AREA.
FOUND THE SERVICE REFRIGERATOR AT 57F. FOUND NO LIGHT COVER FOR THE LIGHT ABOVE THE PLASTIC CUPS IN THE SERVICE AREA.
FOUND THE SERVICE REFRIGERATOR AT 57F. FOUND NO LIGHT COVER FOR THE LIGHT ABOVE THE PLASTIC CUPS IN THE SERVICE AREA.
FOUND THE SERVICE REFRIGERATOR AT 57F. FOUND NO LIGHT COVER FOR THE LIGHT ABOVE THE PLASTIC CUPS IN THE SERVICE AREA.
FOUND THE SERVICE REFRIGERATOR AT 57F.
FOUND NO LIGHT COVER FOR THE LIGHTS IN THE KITCHEN.
FOUND NO PAPER TOWELS AND NO SOAP AT THE KITCHEN HAND WASH SINK.
FOUND WIPING CLOTHS STORED ON COUNTERS THROUGHOUT THE KITCHEN.

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Restaurants in neighborhood

Name

Address

Distance
ICE DELI 2649 Senter Road, San Jose 0.00 miles
BANH XEO TAO NGO 2651 Senter Road, San Jose 0.10 miles
BAC CALI FAST FOOD & BAKERY 2623 Senter Road, San Jose 0.10 miles
COM TAM THIEN HUONG 2859 Senter Road, San Jose 0.14 miles
LAU HAI SAN 2597 Senter Road, San Jose 0.15 miles
THANH HUONG SANDWICH CORP 2593 Senter Road, San Jose 0.16 miles
THANH SON TOFU-CHE HIEN KHANH 2857 Senter Road C, San Jose 0.17 miles
YOGURT STAR 2857 Senter Road G, San Jose 0.17 miles
HALO HALO 2857 Senter Road N, San Jose 0.17 miles
SEAFOOD HUT #1 2871 Senter Road, San Jose 0.19 miles

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