DRAGON GATE BBQ, 228 Barber Court, Milpitas, CA 95035 - Restaurant inspection findings and violations

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Business Info

Restaurant: DRAGON GATE BBQ
Address: 228 Barber Court, Milpitas, CA 95035
Type: Restaurant 0-5 Employees
Total inspections: 20
Last inspection: Sep 3, 2013
Score
(the higher the better)
85
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • Adequate handwash facilities supplied & acc...
  • Adequate handwash facilities supplied & accessible...
  • Compliance with shell stock tags, condition
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Food separated and protected
  • Food storage containers identified
  • Proper hot and cold holding temperatures
  • Proper hot and cold holding temperatures
  • Warewashing facilities: installed, maintained, use...
Routine Inspection Aug 31, 2010 89
  • Demonstration of knowledge food mgr certification [multiple violations]
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Food contact surfaces: clean and sanitized
  • Food in good condition, safe and unadultera...
  • Food separated and protected
  • Food storage containers identified
  • Hands clean & properly washed gloves used p...
  • Hands clean & properly washed gloves used properly...
  • Permits Available
  • Person in charge present and performs duties
  • Proper hot and cold holding temperatures
  • Sewage and wastewater properly disposed
Routine Inspection Mar 22, 2011 86
  • Adequate handwash facilities supplied & acc...
  • Approved thawing methods used, frozen food
  • Demonstration of knowledge food mgr certification
  • Equipment/Utensils - approved installed, clean
  • Food contact surfaces: clean and sanitized
  • Food contact surfaces: clean and sanitized
  • Food in good condition, safe and unadultera...
  • Food separated and protected
  • Food storage containers identified
  • No rodents, insects, birds, or animals
  • Plumbing-proper backflow devices
  • Proper hot and cold holding temperatures
  • Proper hot and cold holding temperatures
  • Wiping cloths: properly used and stored
Routine Inspection Oct 5, 2011 78
No violation noted during this evaluation. Enforcement Action Oct 5, 2011 100
No violation noted during this evaluation. Enforcement Action Nov 4, 2011 100
No violation noted during this evaluation. Follow-up Inspection Nov 4, 2011 100
  • Adequate handwash facilities supplied & acc...
  • Adequate ventilation and lighting designated area
  • Equipment/Utensils - approved installed, clean
  • Food in good condition, safe and unadultera...
  • Food in good condition, safe and unadulterated
  • Food separated and protected
  • No rodents, insects, birds, or animals
  • Proper hot and cold holding temperatures
  • Proper hot and cold holding temperatures
Routine Inspection Feb 17, 2012 83
No violation noted during this evaluation. Enforcement Action Feb 17, 2012 100
No violation noted during this evaluation. Enforcement Action Feb 18, 2012 100
  • No rodents, insects, birds, or animals
Follow-up Inspection Feb 18, 2012 95
No violation noted during this evaluation. Complaint Inspection Mar 1, 2012 100
  • Approved thawing methods used, frozen food
  • Equipment, utensils and linens: storage and use
  • Food separated and protected
  • No rodents, insects, birds, or animals
  • Premises personal/cleaning items vermin-proofing
  • Proper eating, tasting, drinking or tobacco use
  • Proper hot and cold holding temperatures
  • Thermometers provided and accurate
  • Warewashing facilities: installed, maintained, use...
Routine Inspection May 9, 2012 87
  • Proper cooling methods
Follow-up Inspection May 25, 2012 99
No violation noted during this evaluation. Routine Inspection Sep 27, 2012 100
No violation noted during this evaluation. In-service Training-trainer Sep 27, 2012 100
  • Compliance with shell stock tags, condition
  • Compliance with shell stock tags, condition, displ...
  • Demonstration of knowledge food mgr certification [multiple violations]
  • Equipment/Utensils - approved installed, clean
  • Food contact surfaces: clean and sanitized
  • Food separated and protected
  • Hands clean & properly washed gloves used p...
  • No rodents, insects, birds, or animals
  • Nonfood contact surfaces clean
  • Premises personal/cleaning items vermin-proofing
  • Thermometers provided and accurate
  • Toxic substances properly identified, stored, used...
  • Warewashing facilities: installed, maintained, use...
  • Wiping cloths: properly used and stored
Ongoing Inspection Oct 3, 2012 85
No violation noted during this evaluation. Follow-up Inspection Oct 5, 2012 100
No violation noted during this evaluation. Hazard Assessment Jan 31, 2013 100
  • Equipment, utensils - Unapproved, unclean, not in good repair, inadequate capacity
  • Food contact surfaces unclean and unsanitized
  • Food not separated and unprotected
  • Food storage containers are not identified
  • Improper cooling methods
  • Improper hot and cold holding temperatures
  • Inadequate handwash facilities: supplied or accessible [multiple violations]
  • Inadequate ventilation and lighting in designated area
  • Nonfood contact surfaces not clean
  • Observed rodents, insects, birds, or animals
  • Person in charge not present and not performing duties
  • Thermometers missing or inaccurate
  • Toxic substantances improperly identified, stored, used
  • Wiping cloths: improperly used and stored
Routine Inspection Sep 3, 2013 85
No violation noted during this evaluation. Enforcement Action Sep 3, 2013 100

Violation descriptions and comments

Aug 31, 2010

Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
All 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)
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))
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))
Shell stock shall have complete certification tags and shall be properly stored and displayed. (114039 - 114039.5)
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)
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))

Mar 22, 2011

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.
Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
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)
A person in charge shall be present at the food facility during all hours of operation. (113945-113945.1, 113984.1, 114075)
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)
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 liquid waste must drain to an approved fully functioning sewage disposal system. (114197)
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)
A food facility shall not be open for business without a valid permit. (114067(b) & (c), 114381 (a), 114381.2, 114387)

Oct 5, 2011

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.
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)
Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
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)
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 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 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)
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))

Feb 17, 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))
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))
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)
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,)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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,)

Feb 18, 2012

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

May 9, 2012

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)
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)
No employees shall eat, drink, or smoke in any work area. (113977)
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))
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 °F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)

May 25, 2012

All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1

Oct 3, 2012

Shell stock shall have complete certification tags and shall be properly stored and displayed. (114039 - 114039.5)
Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
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)
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 nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 °F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
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)
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 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 food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Shell stock shall have complete certification tags and shall be properly stored and displayed. (114039 - 114039.5)
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))

Sep 3, 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 potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
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 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)
A person in charge shall be present at the food facility during all hours of operation. (113945-113945.1, 113984.1, 114075)
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)
All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 °F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)

DISHWASHER CHECKED AT 0PPM.
OBSERVED MOLD LIKE BUILD UP ON INNER FLAP OF ICE MACHINE. DISHWASHER CHECKED AT 0PPM.
OBSERVED MOLD LIKE BUILD UP ON INNER FLAP OF ICE MACHINE. DISHWASHER CHECKED AT 0PPM.
OBSERVED MOLD LIKE BUILD UP ON INNER FLAP OF ICE MACHINE. DISHWASHER CHECKED AT 0PPM.
OBSERVED MOLD LIKE BUILD UP ON INNER FLAP OF ICE MACHINE. DISHWASHER CHECKED AT 0PPM.
OBSERVED MOLD LIKE BUILD UP ON INNER FLAP OF ICE MACHINE. DISHWASHER CHECKED AT 0PPM.
OBSERVED MOLD LIKE BUILD UP ON INNER FLAP OF ICE MACHINE. DISHWASHER CHECKED AT 0PPM.
OBSERVED MOLD LIKE BUILD UP ON INNER FLAP OF ICE MACHINE. DISHWASHER CHECKED AT 0PPM.
OBSERVED MOLD LIKE BUILD UP ON INNER FLAP OF ICE MACHINE. DISHWASHER CHECKED AT 0PPM.
OBSERVED MOLD LIKE BUILD UP ON INNER FLAP OF ICE MACHINE. DISHWASHER CHECKED AT 0PPM.
OBSERVED MOLD LIKE BUILD UP ON INNER FLAP OF ICE MACHINE. DISHWASHER CHECKED AT 0PPM.
OBSERVED MOLD LIKE BUILD UP ON INNER FLAP OF ICE MACHINE. DISHWASHER CHECKED AT 0PPM.
OBSERVED MOLD LIKE BUILD UP ON INNER FLAP OF ICE MACHINE. DISHWASHER CHECKED AT 0PPM.
OBSERVED MOLD LIKE BUILD UP ON INNER FLAP OF ICE MACHINE. DISHWASHER CHECKED AT 0PPM.
OBSERVED MOLD LIKE BUILD UP ON INNER FLAP OF ICE MACHINE. DISHWASHER CHECKED AT 0PPM.
OBSERVED MOLD LIKE BUILD UP ON INNER FLAP OF ICE MACHINE. DISHWASHER CHECKED AT 0PPM.
OBSERVED MOLD LIKE BUILD UP ON INNER FLAP OF ICE MACHINE. DISHWASHER CHECKED AT 0PPM.
OBSERVED MOLD LIKE BUILD UP ON INNER FLAP OF ICE MACHINE. DISHWASHER CHECKED AT 0PPM.
OBSERVED MOLD LIKE BUILD UP ON INNER FLAP OF ICE MACHINE. DISHWASHER CHECKED AT 0PPM.
OBSERVED MOLD LIKE BUILD UP ON INNER FLAP OF ICE MACHINE. DISHWASHER CHECKED AT 0PPM.
OBSERVED MOLD LIKE BUILD UP ON INNER FLAP OF ICE MACHINE. DISHWASHER CHECKED AT 0PPM.
OBSERVED MOLD LIKE BUILD UP ON INNER FLAP OF ICE MACHINE. DISHWASHER CHECKED AT 0PPM.
OBSERVED MOLD LIKE BUILD UP ON INNER FLAP OF ICE MACHINE. DISHWASHER CHECKED AT 0PPM.
OBSERVED MOLD LIKE BUILD UP ON INNER FLAP OF ICE MACHINE. DISHWASHER CHECKED AT 0PPM.
OBSERVED MOLD LIKE BUILD UP ON INNER FLAP OF ICE MACHINE. DISHWASHER CHECKED AT 0PPM.
OBSERVED MOLD LIKE BUILD UP ON INNER FLAP OF ICE MACHINE. DISHWASHER CHECKED AT 0PPM.
OBSERVED MOLD LIKE BUILD UP ON INNER FLAP OF ICE MACHINE. DISHWASHER CHECKED AT 0PPM.
OBSERVED MOLD LIKE BUILD UP ON INNER FLAP OF ICE MACHINE. DISHWASHER CHECKED AT 0PPM.
OBSERVED MOLD LIKE BUILD UP ON INNER FLAP OF ICE MACHINE. DISHWASHER CHECKED AT 0PPM.
OBSERVED MOLD LIKE BUILD UP ON INNER FLAP OF ICE MACHINE. DISHWASHER CHECKED AT 0PPM.
OBSERVED MOLD LIKE BUILD UP ON INNER FLAP OF ICE MACHINE. DISHWASHER CHECKED AT 0PPM.
OBSERVED MOLD LIKE BUILD UP ON INNER FLAP OF ICE MACHINE. DISHWASHER CHECKED AT 0PPM.
OBSERVED MOLD LIKE BUILD UP ON INNER FLAP OF ICE MACHINE. DISHWASHER CHECKED AT 0PPM.
OBSERVED MOLD LIKE BUILD UP ON INNER FLAP OF ICE MACHINE. DISHWASHER CHECKED AT 0PPM.
OBSERVED MOLD LIKE BUILD UP ON INNER FLAP OF ICE MACHINE. DISHWASHER CHECKED AT 0PPM.
OBSERVED MOLD LIKE BUILD UP ON INNER FLAP OF ICE MACHINE. DISHWASHER CHECKED AT 0PPM.
OBSERVED MOLD LIKE BUILD UP ON INNER FLAP OF ICE MACHINE. DISHWASHER CHECKED AT 0PPM.
OBSERVED MOLD LIKE BUILD UP ON INNER FLAP OF ICE MACHINE. DISHWASHER CHECKED AT 0PPM.
OBSERVED MOLD LIKE BUILD UP ON INNER FLAP OF ICE MACHINE. DISHWASHER CHECKED AT 0PPM.
OBSERVED MOLD LIKE BUILD UP ON INNER FLAP OF ICE MACHINE. DISHWASHER CHECKED AT 0PPM.
OBSERVED MOLD LIKE BUILD UP ON INNER FLAP OF ICE MACHINE. DISHWASHER CHECKED AT 0PPM.
OBSERVED MOLD LIKE BUILD UP ON INNER FLAP OF ICE MACHINE. DISHWASHER CHECKED AT 0PPM.
OBSERVED MOLD LIKE BUILD UP ON INNER FLAP OF ICE MACHINE. DISHWASHER CHECKED AT 0PPM.
OBSERVED MOLD LIKE BUILD UP ON INNER FLAP OF ICE MACHINE. DISHWASHER CHECKED AT 0PPM.
OBSERVED MOLD LIKE BUILD UP ON INNER FLAP OF ICE MACHINE. DISHWASHER CHECKED AT 0PPM.
OBSERVED MOLD LIKE BUILD UP ON INNER FLAP OF ICE MACHINE. DISHWASHER CHECKED AT 0PPM.
OBSERVED MOLD LIKE BUILD UP ON INNER FLAP OF ICE MACHINE. DISHWASHER CHECKED AT 0PPM.
OBSERVED MOLD LIKE BUILD UP ON INNER FLAP OF ICE MACHINE. DISHWASHER CHECKED AT 0PPM.
OBSERVED MOLD LIKE BUILD UP ON INNER FLAP OF ICE MACHINE. DISHWASHER CHECKED AT 0PPM.
OBSERVED MOLD LIKE BUILD UP ON INNER FLAP OF ICE MACHINE. DISHWASHER CHECKED AT 0PPM.
OBSERVED MOLD LIKE BUILD UP ON INNER FLAP OF ICE MACHINE. DISHWASHER CHECKED AT 0PPM.
OBSERVED MOLD LIKE BUILD UP ON INNER FLAP OF ICE MACHINE. DISHWASHER CHECKED AT 0PPM.
OBSERVED MOLD LIKE BUILD UP ON INNER FLAP OF ICE MACHINE. DISHWASHER CHECKED AT 0PPM.
OBSERVED MOLD LIKE BUILD UP ON INNER FLAP OF ICE MACHINE. DISHWASHER CHECKED AT 0PPM.
OBSERVED MOLD LIKE BUILD UP ON INNER FLAP OF ICE MACHINE. DISHWASHER CHECKED AT 0PPM.
OBSERVED MOLD LIKE BUILD UP ON INNER FLAP OF ICE MACHINE. DISHWASHER CHECKED AT 0PPM.
OBSERVED MOLD LIKE BUILD UP ON INNER FLAP OF ICE MACHINE. DISHWASHER CHECKED AT 0PPM.
OBSERVED MOLD LIKE BUILD UP ON INNER FLAP OF ICE MACHINE.
HAND WASH SINK BLOCKED AT TIME OF INSPECTION.
NO PERSON IN CHARGE AT TIME OF INSPECTION.
NO THERMOMETER WITH RANGE OF 0-220F.
OBSERVED "CHINESE" ANT CHALK ABOVE REACH IN REFRIGERATOR AT COOK LINE.
OBSERVED 1 OF THE BATHROOMS AT FACILITY BEING USED AS DRY STORAGE.
OBSERVED 3X FLIES IN FACILITY.
OBSERVED BUILD UP OF OIL, GREASE, DUST ON SHELVING, COUNTERS AND REACH IN UNIT DOORS.
OBSERVED SHELL EGGS ON COUNTER, TEMPED AT 78F.
OBSERVED SOILED WIPING TOWELS ON COOK LINE COUNTER.
OBSERVED SPATULAS AND TONGS USED TO BUILD FOOD ON COUNTER AT GRILL OVEN AT ROOM TEMPERATURE WITH GREASE AND OIL BUILD UP.
OBSERVED TOMATO BEEF COOLING IN REACH IN AT 93F. ACCORDING TO PERSON IN CHARGE ITEM COOKED AT 10:30A.M.
OBSERVED TRAYS OF MEATS AND VEGETABLES STACKED WITHOUT COVERS IN REACH IN COOK LINE. OBSERVED SEVERAL SAUCES WITHOUT COVERS AT COOK LINE.
VENT HOOD AND FILTERS WITH BUILD UP OF GREASE AND DUST.

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