HONEYBERRY, 2785 W El Camino Real, Santa Clara, CA 95051 - Restaurant inspection findings and violations

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

Business Info

Restaurant: HONEYBERRY
Address: 2785 W El Camino Real, Santa Clara, CA 95051
Type: Restaurant 0-5 Employees
Total inspections: 11
Last inspection: Sep 30, 2013
Score
(the higher the better)
92
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Restaurant representatives - add corrected or new information about HONEYBERRY, 2785 W El Camino Real, Santa Clara, CA 95051 »


Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • Equipment/Utensils - approved installed, clean
  • Food separated and protected
  • Hot and cold water available
  • Premises personal/cleaning items vermin-proofing
  • Thermometers provided and accurate
  • Toxic substances properly identified, stored, used...
Routine Inspection Feb 19, 2010 94
No violation noted during this evaluation. Complaint Inspection Feb 19, 2010 100
  • Permits Available
Permit Investigation Feb 19, 2010 99
  • Adequate handwash facilities supplied & acc...
  • Demonstration of knowledge food mgr certification
  • Equipment/Utensils - approved installed, clean
  • Food storage containers identified
  • Plan Review
  • Plumbing-proper backflow devices
  • Proper hot and cold holding temperatures
  • Thermometers provided and accurate
  • Warewashing facilities: installed, maintained, use...
Routine Inspection Jan 4, 2011 91
No violation noted during this evaluation. Permit Investigation Jan 28, 2011 100
  • Demonstration of knowledge food mgr certification
  • No rodents, insects, birds, or animals
  • Proper hot and cold holding temperatures
  • Proper hot and cold holding temperatures
Routine Inspection Sep 2, 2011 96
  • Adequate handwash facilities supplied & acc...
  • 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
  • Hot and cold water available
  • Plan Review
  • Premises personal/cleaning items vermin-proofing
  • Proper signs posted
Routine Inspection Jul 31, 2012 82
  • Hot and cold water available
Follow-up Inspection Aug 1, 2012 95
  • Sewage and wastewater properly disposed
Follow-up Inspection Aug 3, 2012 95
No violation noted during this evaluation. Follow-up Inspection Aug 6, 2012 100
  • Equipment, utensils, linens: Improper storage and use
  • Improper signs posted
  • Inadequate demonstration of knowledge; food manager certification
  • Inadequate floors, walls, ceilings: built, maintained, clean
  • Inadequate handwash facilities: supplied or accessible [multiple violations]
  • Sewage and wastewater improperly disposed
  • Toilet Area: improperly constructed/supplied/cleaned
Routine Inspection Sep 30, 2013 92

Violation descriptions and comments

Feb 19, 2010

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))
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)
An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
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)

Feb 19, 2010

A food facility shall not be open for business without a valid permit. (114067(b) & (c), 114381 (a), 114381.2, 114387)

Jan 4, 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.
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 °F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
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)
A person proposing to build or remodel a food facility shall submit plans for approval before starting any new construction or remodeling of any facility for use as a retail food facility. (114380)

Sep 2, 2011

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 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))

Jul 31, 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))
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 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 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 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.
An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
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)
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)).
A person proposing to build or remodel a food facility shall submit plans for approval before starting any new construction or remodeling of any facility for use as a retail food facility. (114380)

Aug 1, 2012

An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)

Aug 3, 2012

All liquid waste must drain to an approved fully functioning sewage disposal system. (114197)

Sep 30, 2013

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 liquid waste must drain to an approved fully functioning sewage disposal system. (114197)
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 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 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)
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)).

AT KITCHEN HAND WASHING SINK, WALL MOUNT SOAP DISPENSER IS NOT WORKING, DOES NOT DISPENSE SOAP. ALSO, LACK OF PAPER TOWEL.
FOUND CARDBOARD BOXES USED AS SHELF LINEN.
FOUND ICE SCOOP IS BURIED IN ICE. FOUND CARDBOARD BOXES USED AS SHELF LINEN.
FOUND ICE SCOOP IS BURIED IN ICE. FOUND CARDBOARD BOXES USED AS SHELF LINEN.
FOUND ICE SCOOP IS BURIED IN ICE. FOUND CARDBOARD BOXES USED AS SHELF LINEN.
FOUND ICE SCOOP IS BURIED IN ICE. FOUND CARDBOARD BOXES USED AS SHELF LINEN.
FOUND ICE SCOOP IS BURIED IN ICE. FOUND CARDBOARD BOXES USED AS SHELF LINEN.
FOUND ICE SCOOP IS BURIED IN ICE. FOUND CARDBOARD BOXES USED AS SHELF LINEN.
FOUND ICE SCOOP IS BURIED IN ICE. FOUND CARDBOARD BOXES USED AS SHELF LINEN.
FOUND ICE SCOOP IS BURIED IN ICE. FOUND CARDBOARD BOXES USED AS SHELF LINEN.
FOUND ICE SCOOP IS BURIED IN ICE. FOUND CARDBOARD BOXES USED AS SHELF LINEN.
FOUND ICE SCOOP IS BURIED IN ICE. FOUND CARDBOARD BOXES USED AS SHELF LINEN.
FOUND ICE SCOOP IS BURIED IN ICE. FOUND CARDBOARD BOXES USED AS SHELF LINEN.
FOUND ICE SCOOP IS BURIED IN ICE. FOUND CARDBOARD BOXES USED AS SHELF LINEN.
FOUND ICE SCOOP IS BURIED IN ICE. FOUND CARDBOARD BOXES USED AS SHELF LINEN.
FOUND ICE SCOOP IS BURIED IN ICE. FOUND CARDBOARD BOXES USED AS SHELF LINEN.
FOUND ICE SCOOP IS BURIED IN ICE. FOUND CARDBOARD BOXES USED AS SHELF LINEN.
FOUND ICE SCOOP IS BURIED IN ICE. FOUND CARDBOARD BOXES USED AS SHELF LINEN.
FOUND ICE SCOOP IS BURIED IN ICE. FOUND CARDBOARD BOXES USED AS SHELF LINEN.
FOUND ICE SCOOP IS BURIED IN ICE. FOUND CARDBOARD BOXES USED AS SHELF LINEN.
FOUND ICE SCOOP IS BURIED IN ICE. FOUND CARDBOARD BOXES USED AS SHELF LINEN.
FOUND ICE SCOOP IS BURIED IN ICE. FOUND CARDBOARD BOXES USED AS SHELF LINEN.
FOUND ICE SCOOP IS BURIED IN ICE. FOUND CARDBOARD BOXES USED AS SHELF LINEN.
FOUND ICE SCOOP IS BURIED IN ICE. FOUND CARDBOARD BOXES USED AS SHELF LINEN.
FOUND ICE SCOOP IS BURIED IN ICE. FOUND CARDBOARD BOXES USED AS SHELF LINEN.
FOUND ICE SCOOP IS BURIED IN ICE. FOUND CARDBOARD BOXES USED AS SHELF LINEN.
FOUND ICE SCOOP IS BURIED IN ICE. FOUND CARDBOARD BOXES USED AS SHELF LINEN.
FOUND ICE SCOOP IS BURIED IN ICE. FOUND CARDBOARD BOXES USED AS SHELF LINEN.
FOUND ICE SCOOP IS BURIED IN ICE. FOUND CARDBOARD BOXES USED AS SHELF LINEN.
FOUND ICE SCOOP IS BURIED IN ICE. FOUND CARDBOARD BOXES USED AS SHELF LINEN.
FOUND ICE SCOOP IS BURIED IN ICE. FOUND CARDBOARD BOXES USED AS SHELF LINEN.
FOUND ICE SCOOP IS BURIED IN ICE. FOUND CARDBOARD BOXES USED AS SHELF LINEN.
FOUND ICE SCOOP IS BURIED IN ICE. FOUND CARDBOARD BOXES USED AS SHELF LINEN.
FOUND ICE SCOOP IS BURIED IN ICE. FOUND CARDBOARD BOXES USED AS SHELF LINEN.
FOUND ICE SCOOP IS BURIED IN ICE. FOUND CARDBOARD BOXES USED AS SHELF LINEN.
FOUND ICE SCOOP IS BURIED IN ICE. FOUND CARDBOARD BOXES USED AS SHELF LINEN.
FOUND ICE SCOOP IS BURIED IN ICE. FOUND CARDBOARD BOXES USED AS SHELF LINEN.
FOUND ICE SCOOP IS BURIED IN ICE. FOUND CARDBOARD BOXES USED AS SHELF LINEN.
FOUND ICE SCOOP IS BURIED IN ICE. FOUND CARDBOARD BOXES USED AS SHELF LINEN.
FOUND ICE SCOOP IS BURIED IN ICE. FOUND CARDBOARD BOXES USED AS SHELF LINEN.
FOUND ICE SCOOP IS BURIED IN ICE. FOUND CARDBOARD BOXES USED AS SHELF LINEN.
FOUND ICE SCOOP IS BURIED IN ICE. FOUND CARDBOARD BOXES USED AS SHELF LINEN.
FOUND ICE SCOOP IS BURIED IN ICE. FOUND CARDBOARD BOXES USED AS SHELF LINEN.
FOUND ICE SCOOP IS BURIED IN ICE. FOUND CARDBOARD BOXES USED AS SHELF LINEN.
FOUND ICE SCOOP IS BURIED IN ICE. FOUND CARDBOARD BOXES USED AS SHELF LINEN.
FOUND ICE SCOOP IS BURIED IN ICE. FOUND CARDBOARD BOXES USED AS SHELF LINEN.
FOUND ICE SCOOP IS BURIED IN ICE. FOUND CARDBOARD BOXES USED AS SHELF LINEN.
FOUND ICE SCOOP IS BURIED IN ICE. FOUND CARDBOARD BOXES USED AS SHELF LINEN.
FOUND ICE SCOOP IS BURIED IN ICE. FOUND CARDBOARD BOXES USED AS SHELF LINEN.
FOUND ICE SCOOP IS BURIED IN ICE. FOUND CARDBOARD BOXES USED AS SHELF LINEN.
FOUND ICE SCOOP IS BURIED IN ICE. FOUND CARDBOARD BOXES USED AS SHELF LINEN.
FOUND ICE SCOOP IS BURIED IN ICE.
FOUND FLOORS UNCLEAN WITH FOOD DEBRIS.
FOUND TOILET PAPER IS NOT IN DISPENSER.
SOME EMPLOYEES DO NOT HAVE FOOD HANDLERS CARD.
NO ONE IN THE FACILITY HAS FOOD SAFETY CERTIFICATE. SOME EMPLOYEES DO NOT HAVE FOOD HANDLERS CARD.
NO ONE IN THE FACILITY HAS FOOD SAFETY CERTIFICATE. SOME EMPLOYEES DO NOT HAVE FOOD HANDLERS CARD.
NO ONE IN THE FACILITY HAS FOOD SAFETY CERTIFICATE. SOME EMPLOYEES DO NOT HAVE FOOD HANDLERS CARD.
NO ONE IN THE FACILITY HAS FOOD SAFETY CERTIFICATE. SOME EMPLOYEES DO NOT HAVE FOOD HANDLERS CARD.
NO ONE IN THE FACILITY HAS FOOD SAFETY CERTIFICATE. SOME EMPLOYEES DO NOT HAVE FOOD HANDLERS CARD.
NO ONE IN THE FACILITY HAS FOOD SAFETY CERTIFICATE. SOME EMPLOYEES DO NOT HAVE FOOD HANDLERS CARD.
NO ONE IN THE FACILITY HAS FOOD SAFETY CERTIFICATE. SOME EMPLOYEES DO NOT HAVE FOOD HANDLERS CARD.
NO ONE IN THE FACILITY HAS FOOD SAFETY CERTIFICATE. SOME EMPLOYEES DO NOT HAVE FOOD HANDLERS CARD.
NO ONE IN THE FACILITY HAS FOOD SAFETY CERTIFICATE. SOME EMPLOYEES DO NOT HAVE FOOD HANDLERS CARD.
NO ONE IN THE FACILITY HAS FOOD SAFETY CERTIFICATE. SOME EMPLOYEES DO NOT HAVE FOOD HANDLERS CARD.
NO ONE IN THE FACILITY HAS FOOD SAFETY CERTIFICATE. SOME EMPLOYEES DO NOT HAVE FOOD HANDLERS CARD.
NO ONE IN THE FACILITY HAS FOOD SAFETY CERTIFICATE. SOME EMPLOYEES DO NOT HAVE FOOD HANDLERS CARD.
NO ONE IN THE FACILITY HAS FOOD SAFETY CERTIFICATE. SOME EMPLOYEES DO NOT HAVE FOOD HANDLERS CARD.
NO ONE IN THE FACILITY HAS FOOD SAFETY CERTIFICATE. SOME EMPLOYEES DO NOT HAVE FOOD HANDLERS CARD.
NO ONE IN THE FACILITY HAS FOOD SAFETY CERTIFICATE. SOME EMPLOYEES DO NOT HAVE FOOD HANDLERS CARD.
NO ONE IN THE FACILITY HAS FOOD SAFETY CERTIFICATE. SOME EMPLOYEES DO NOT HAVE FOOD HANDLERS CARD.
NO ONE IN THE FACILITY HAS FOOD SAFETY CERTIFICATE. SOME EMPLOYEES DO NOT HAVE FOOD HANDLERS CARD.
NO ONE IN THE FACILITY HAS FOOD SAFETY CERTIFICATE. SOME EMPLOYEES DO NOT HAVE FOOD HANDLERS CARD.
NO ONE IN THE FACILITY HAS FOOD SAFETY CERTIFICATE. SOME EMPLOYEES DO NOT HAVE FOOD HANDLERS CARD.
NO ONE IN THE FACILITY HAS FOOD SAFETY CERTIFICATE. SOME EMPLOYEES DO NOT HAVE FOOD HANDLERS CARD.
NO ONE IN THE FACILITY HAS FOOD SAFETY CERTIFICATE. SOME EMPLOYEES DO NOT HAVE FOOD HANDLERS CARD.
NO ONE IN THE FACILITY HAS FOOD SAFETY CERTIFICATE. SOME EMPLOYEES DO NOT HAVE FOOD HANDLERS CARD.
NO ONE IN THE FACILITY HAS FOOD SAFETY CERTIFICATE. SOME EMPLOYEES DO NOT HAVE FOOD HANDLERS CARD.
NO ONE IN THE FACILITY HAS FOOD SAFETY CERTIFICATE. SOME EMPLOYEES DO NOT HAVE FOOD HANDLERS CARD.
NO ONE IN THE FACILITY HAS FOOD SAFETY CERTIFICATE. SOME EMPLOYEES DO NOT HAVE FOOD HANDLERS CARD.
NO ONE IN THE FACILITY HAS FOOD SAFETY CERTIFICATE. SOME EMPLOYEES DO NOT HAVE FOOD HANDLERS CARD.
NO ONE IN THE FACILITY HAS FOOD SAFETY CERTIFICATE. SOME EMPLOYEES DO NOT HAVE FOOD HANDLERS CARD.
NO ONE IN THE FACILITY HAS FOOD SAFETY CERTIFICATE. SOME EMPLOYEES DO NOT HAVE FOOD HANDLERS CARD.
NO ONE IN THE FACILITY HAS FOOD SAFETY CERTIFICATE. SOME EMPLOYEES DO NOT HAVE FOOD HANDLERS CARD.
NO ONE IN THE FACILITY HAS FOOD SAFETY CERTIFICATE. SOME EMPLOYEES DO NOT HAVE FOOD HANDLERS CARD.
NO ONE IN THE FACILITY HAS FOOD SAFETY CERTIFICATE. SOME EMPLOYEES DO NOT HAVE FOOD HANDLERS CARD.
NO ONE IN THE FACILITY HAS FOOD SAFETY CERTIFICATE. SOME EMPLOYEES DO NOT HAVE FOOD HANDLERS CARD.
NO ONE IN THE FACILITY HAS FOOD SAFETY CERTIFICATE. SOME EMPLOYEES DO NOT HAVE FOOD HANDLERS CARD.
NO ONE IN THE FACILITY HAS FOOD SAFETY CERTIFICATE. SOME EMPLOYEES DO NOT HAVE FOOD HANDLERS CARD.
NO ONE IN THE FACILITY HAS FOOD SAFETY CERTIFICATE. SOME EMPLOYEES DO NOT HAVE FOOD HANDLERS CARD.
NO ONE IN THE FACILITY HAS FOOD SAFETY CERTIFICATE. SOME EMPLOYEES DO NOT HAVE FOOD HANDLERS CARD.
NO ONE IN THE FACILITY HAS FOOD SAFETY CERTIFICATE. SOME EMPLOYEES DO NOT HAVE FOOD HANDLERS CARD.
NO ONE IN THE FACILITY HAS FOOD SAFETY CERTIFICATE. SOME EMPLOYEES DO NOT HAVE FOOD HANDLERS CARD.
NO ONE IN THE FACILITY HAS FOOD SAFETY CERTIFICATE. SOME EMPLOYEES DO NOT HAVE FOOD HANDLERS CARD.
NO ONE IN THE FACILITY HAS FOOD SAFETY CERTIFICATE. SOME EMPLOYEES DO NOT HAVE FOOD HANDLERS CARD.
NO ONE IN THE FACILITY HAS FOOD SAFETY CERTIFICATE. SOME EMPLOYEES DO NOT HAVE FOOD HANDLERS CARD.
NO ONE IN THE FACILITY HAS FOOD SAFETY CERTIFICATE. SOME EMPLOYEES DO NOT HAVE FOOD HANDLERS CARD.
NO ONE IN THE FACILITY HAS FOOD SAFETY CERTIFICATE. SOME EMPLOYEES DO NOT HAVE FOOD HANDLERS CARD.
NO ONE IN THE FACILITY HAS FOOD SAFETY CERTIFICATE. SOME EMPLOYEES DO NOT HAVE FOOD HANDLERS CARD.
NO ONE IN THE FACILITY HAS FOOD SAFETY CERTIFICATE. SOME EMPLOYEES DO NOT HAVE FOOD HANDLERS CARD.
NO ONE IN THE FACILITY HAS FOOD SAFETY CERTIFICATE. SOME EMPLOYEES DO NOT HAVE FOOD HANDLERS CARD.
NO ONE IN THE FACILITY HAS FOOD SAFETY CERTIFICATE. SOME EMPLOYEES DO NOT HAVE FOOD HANDLERS CARD.
NO ONE IN THE FACILITY HAS FOOD SAFETY CERTIFICATE. SOME EMPLOYEES DO NOT HAVE FOOD HANDLERS CARD.
NO ONE IN THE FACILITY HAS FOOD SAFETY CERTIFICATE. SOME EMPLOYEES DO NOT HAVE FOOD HANDLERS CARD.
NO ONE IN THE FACILITY HAS FOOD SAFETY CERTIFICATE.
VALID PERMIT IS NOT POSTED.
WASTE WATER ICE GRINDER (FOR SHAVED ICE) DRAINS TO 5 GALLON BUCKET.

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