KING NOODLE - LAWRENCE SQUARE, 3577 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: KING NOODLE - LAWRENCE SQUARE
Address: 3577 El Camino Real, Santa Clara, CA 95051
Type: Restaurant 6-25 Employees
Total inspections: 12
Last inspection: Oct 8, 2013
Score
(the higher the better)
97
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
No violation noted during this evaluation. Routine Inspection Jun 25, 2010 100
  • Food contact surfaces: clean and sanitized
  • Food storage containers identified
Routine Inspection Feb 26, 2011 98
  • Adequate handwash facilities supplied & acc...
  • 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 separated and protected
  • Food storage containers identified
  • Garbage and refuse properly disposed facilities
  • Hands clean & properly washed gloves used properly...
  • Premises personal/cleaning items vermin-proofing
  • Proper cooking time & temperatures
  • Proper cooling methods
  • Proper eating, tasting, drinking or tobacco use
  • Proper hot and cold holding temperatures
  • Proper hot and cold holding temperatures
  • Proper hot and cold holding temperatures
  • Warewashing facilities: installed, maintained, use...
  • Wiping cloths: properly used and stored
Routine Inspection Apr 12, 2011 78
  • Food storage containers identified
  • Wiping cloths: properly used and stored
Follow-up Inspection May 11, 2011 98
  • Food contact surfaces: clean and sanitized
  • No rodents, insects, birds, or animals
  • Proper hot and cold holding temperatures
Routine Inspection Aug 15, 2011 97
  • Adequate handwash facilities supplied & acc...
  • Equipment/Utensils - approved installed, clean
  • Proper hot and cold holding temperatures
  • Thermometers provided and accurate
Routine Inspection Mar 7, 2012 96
  • Proper hot and cold holding temperatures
Critical Hazard Factors Mar 7, 2012 99
  • Adequate handwash facilities supplied & acc...
  • Food contact surfaces: clean and sanitized
  • Food storage containers identified
  • No rodents, insects, birds, or animals
  • Proper hot and cold holding temperatures
Routine Inspection Jun 21, 2012 95
  • Adequate handwash facilities supplied & acc...
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Proper signs posted
Routine Inspection Dec 6, 2012 96
No violation noted during this evaluation. Complaint Inspection Jan 31, 2013 100
  • Equipment, utensils - Unapproved, unclean, not in good repair, inadequate capacity
  • Food storage containers are not identified
  • Premises not clean, not in good repair; No personal/chemical storage; inadequate vermin-proofing
Routine Inspection May 22, 2013 97
  • Improper hot and cold holding temperatures
  • Inadequate demonstration of knowledge; food manager certification
  • Unapproved thawing methods used; frozen food
Routine Inspection Oct 8, 2013 97

Violation descriptions and comments

Feb 26, 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)
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))

Apr 12, 2011

Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(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
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))
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 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)
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
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)
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 waste and rubbish shall be kept in leak proof and rodent proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior premises of each food facility shall be kept clean and free of litter and rubbish. (114244, 114245, 114245.1, 114245.2, 114245.3, 114245.4, 114245.5, 114245.6, 114245.7, 114245.8)
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
Comminuted meat, raw eggs, or any food containing comminuted meat or raw eggs, shall be heated to 155°F for 15 sec. Single pieces of meat, and eggs for immediate service, shall be heated to 145°F for 15 sec. Poultry, comminuted poultry, stuffed fish / meat / poultry shall be heated to 165°F. Other temperature requirements may apply. (114004, 114008, 114010)
No employees shall eat, drink, or smoke in any work area. (113977)

May 11, 2011

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))
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))

Aug 15, 2011

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

Mar 7, 2012

Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
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))
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 7, 2012

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

Jun 21, 2012

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

Dec 6, 2012

All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
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)).
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))

May 22, 2013

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)
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)

OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.OBSERVED BACK DOOR IS OPEN.
OBSERVED OPEN CUP OF EMPLOYEE DRINK STORED RIGHT ABOVE FOOD ON PREP TABLE.
OBSERVED EXCESSIVE DUST BUILD UP ON FAN GUARD OF WALL/CEILING INSIDE WALK IN COOLER.
OBSERVED NO LIDS ON SEVERAL FOOD CONTAINERS IN DRY STORAGE ROOM.

Oct 8, 2013

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 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)

FOUND SEVERAL CONTAINERS OF RAW MEAT ON RACK LIGHT OUTSIDE WALK IN COOLER MEASURED 45-54F.
FOUND SEVERAL CONTAINERS OF RAW MEAT THAWING AT ROOM TEMPERATURE.
SOME EMPLOYEES DON'T HAVE FOOD HANDLER'S CARD.

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