MR CHAU'S, 910 Meridian Avenue, San Jose, CA 95125 - Restaurant inspection findings and violations
Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
|---|---|---|---|
|
Routine Inspection | Jun 11, 2010 | 94 |
|
Routine Inspection | Jan 11, 2011 | 87 |
|
Routine Inspection | Sep 26, 2011 | 76 |
| No violation noted during this evaluation. | Follow-up Inspection | Sep 27, 2011 | 100 |
|
Routine Inspection | Apr 27, 2012 | 73 |
|
Follow-up Inspection | May 7, 2012 | 98 |
|
Routine Inspection | Oct 30, 2012 | 83 |
|
Routine Inspection | Feb 19, 2013 | 85 |
|
Routine Inspection | Jun 4, 2013 | 88 |
Violation descriptions and comments
Jun 11, 2010Handwashing 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))
A food facility shall not be open for business without a valid permit. (114067(b) & (c), 114381 (a), 114381.2, 114387)
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))
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 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)).
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)
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)
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,)
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,)
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 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)).
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 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 nonfood contact surfaces of utensils and equipment shall be clean. (114115 (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)
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)
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 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))
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
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))
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
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)
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)
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))
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 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))
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 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 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))
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))
All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
Each vending machine shall have posted in a prominent place, a sign indicating the owner's name, address, and telephone number. A record of cleaning and sanitizing shall be maintained by the operator in each machine and shall be current for at least 30 days. (114145)
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 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))
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 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))
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 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)
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))
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))
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
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)
COOKED CHICKEN AND COOKED NOODLES MEASURED 45F IN CONTAINERS ON CART NEXT TO COOK LINE.
COVER ALL FOOD STORED IN SMALL PREP UNIT AND THE WALK IN REFRIGERATOR TO PROTECT FROM OVER HEAD CONTAMINATION.
ONE OF THE PEOPLE IN THE FOOD PREP AREA IS NOT AN EMPLOYEE OF THE FACILITY JUST A FRIEND OF HIRED COOK WHO HELPS OUT.
OPEN BAGS OF FOOD (RICE) MUST BE STORED IN CONTAINER WITH A TIGHT FITTING LID. COVER ALL FOOD STORED IN SMALL PREP UNIT AND THE WALK IN REFRIGERATOR TO PROTECT FROM OVER HEAD CONTAMINATION.
ONE OF THE PEOPLE IN THE FOOD PREP AREA IS NOT AN EMPLOYEE OF THE FACILITY JUST A FRIEND OF HIRED COOK WHO HELPS OUT.
OPEN BAGS OF FOOD (RICE) MUST BE STORED IN CONTAINER WITH A TIGHT FITTING LID. COVER ALL FOOD STORED IN SMALL PREP UNIT AND THE WALK IN REFRIGERATOR TO PROTECT FROM OVER HEAD CONTAMINATION.
ONE OF THE PEOPLE IN THE FOOD PREP AREA IS NOT AN EMPLOYEE OF THE FACILITY JUST A FRIEND OF HIRED COOK WHO HELPS OUT.
OPEN BAGS OF FOOD (RICE) MUST BE STORED IN CONTAINER WITH A TIGHT FITTING LID. COVER ALL FOOD STORED IN SMALL PREP UNIT AND THE WALK IN REFRIGERATOR TO PROTECT FROM OVER HEAD CONTAMINATION.
ONE OF THE PEOPLE IN THE FOOD PREP AREA IS NOT AN EMPLOYEE OF THE FACILITY JUST A FRIEND OF HIRED COOK WHO HELPS OUT.
OPEN BAGS OF FOOD (RICE) MUST BE STORED IN CONTAINER WITH A TIGHT FITTING LID. COVER ALL FOOD STORED IN SMALL PREP UNIT AND THE WALK IN REFRIGERATOR TO PROTECT FROM OVER HEAD CONTAMINATION.
ONE OF THE PEOPLE IN THE FOOD PREP AREA IS NOT AN EMPLOYEE OF THE FACILITY JUST A FRIEND OF HIRED COOK WHO HELPS OUT.
OPEN BAGS OF FOOD (RICE) MUST BE STORED IN CONTAINER WITH A TIGHT FITTING LID. COVER ALL FOOD STORED IN SMALL PREP UNIT AND THE WALK IN REFRIGERATOR TO PROTECT FROM OVER HEAD CONTAMINATION.
ONE OF THE PEOPLE IN THE FOOD PREP AREA IS NOT AN EMPLOYEE OF THE FACILITY JUST A FRIEND OF HIRED COOK WHO HELPS OUT.
OPEN BAGS OF FOOD (RICE) MUST BE STORED IN CONTAINER WITH A TIGHT FITTING LID. COVER ALL FOOD STORED IN SMALL PREP UNIT AND THE WALK IN REFRIGERATOR TO PROTECT FROM OVER HEAD CONTAMINATION.
ONE OF THE PEOPLE IN THE FOOD PREP AREA IS NOT AN EMPLOYEE OF THE FACILITY JUST A FRIEND OF HIRED COOK WHO HELPS OUT.
OPEN BAGS OF FOOD (RICE) MUST BE STORED IN CONTAINER WITH A TIGHT FITTING LID. COVER ALL FOOD STORED IN SMALL PREP UNIT AND THE WALK IN REFRIGERATOR TO PROTECT FROM OVER HEAD CONTAMINATION.
ONE OF THE PEOPLE IN THE FOOD PREP AREA IS NOT AN EMPLOYEE OF THE FACILITY JUST A FRIEND OF HIRED COOK WHO HELPS OUT.
OPEN BAGS OF FOOD (RICE) MUST BE STORED IN CONTAINER WITH A TIGHT FITTING LID. COVER ALL FOOD STORED IN SMALL PREP UNIT AND THE WALK IN REFRIGERATOR TO PROTECT FROM OVER HEAD CONTAMINATION.
ONE OF THE PEOPLE IN THE FOOD PREP AREA IS NOT AN EMPLOYEE OF THE FACILITY JUST A FRIEND OF HIRED COOK WHO HELPS OUT.
OPEN BAGS OF FOOD (RICE) MUST BE STORED IN CONTAINER WITH A TIGHT FITTING LID. COVER ALL FOOD STORED IN SMALL PREP UNIT AND THE WALK IN REFRIGERATOR TO PROTECT FROM OVER HEAD CONTAMINATION.
ONE OF THE PEOPLE IN THE FOOD PREP AREA IS NOT AN EMPLOYEE OF THE FACILITY JUST A FRIEND OF HIRED COOK WHO HELPS OUT.
OPEN BAGS OF FOOD (RICE) MUST BE STORED IN CONTAINER WITH A TIGHT FITTING LID. COVER ALL FOOD STORED IN SMALL PREP UNIT AND THE WALK IN REFRIGERATOR TO PROTECT FROM OVER HEAD CONTAMINATION.
ONE OF THE PEOPLE IN THE FOOD PREP AREA IS NOT AN EMPLOYEE OF THE FACILITY JUST A FRIEND OF HIRED COOK WHO HELPS OUT.
OPEN BAGS OF FOOD (RICE) MUST BE STORED IN CONTAINER WITH A TIGHT FITTING LID. COVER ALL FOOD STORED IN SMALL PREP UNIT AND THE WALK IN REFRIGERATOR TO PROTECT FROM OVER HEAD CONTAMINATION.
ONE OF THE PEOPLE IN THE FOOD PREP AREA IS NOT AN EMPLOYEE OF THE FACILITY JUST A FRIEND OF HIRED COOK WHO HELPS OUT.
OPEN BAGS OF FOOD (RICE) MUST BE STORED IN CONTAINER WITH A TIGHT FITTING LID. COVER ALL FOOD STORED IN SMALL PREP UNIT AND THE WALK IN REFRIGERATOR TO PROTECT FROM OVER HEAD CONTAMINATION.
ONE OF THE PEOPLE IN THE FOOD PREP AREA IS NOT AN EMPLOYEE OF THE FACILITY JUST A FRIEND OF HIRED COOK WHO HELPS OUT.
OPEN BAGS OF FOOD (RICE) MUST BE STORED IN CONTAINER WITH A TIGHT FITTING LID. COVER ALL FOOD STORED IN SMALL PREP UNIT AND THE WALK IN REFRIGERATOR TO PROTECT FROM OVER HEAD CONTAMINATION.
ONE OF THE PEOPLE IN THE FOOD PREP AREA IS NOT AN EMPLOYEE OF THE FACILITY JUST A FRIEND OF HIRED COOK WHO HELPS OUT.
OPEN BAGS OF FOOD (RICE) MUST BE STORED IN CONTAINER WITH A TIGHT FITTING LID. COVER ALL FOOD STORED IN SMALL PREP UNIT AND THE WALK IN REFRIGERATOR TO PROTECT FROM OVER HEAD CONTAMINATION.
ONE OF THE PEOPLE IN THE FOOD PREP AREA IS NOT AN EMPLOYEE OF THE FACILITY JUST A FRIEND OF HIRED COOK WHO HELPS OUT.
OPEN BAGS OF FOOD (RICE) MUST BE STORED IN CONTAINER WITH A TIGHT FITTING LID. COVER ALL FOOD STORED IN SMALL PREP UNIT AND THE WALK IN REFRIGERATOR TO PROTECT FROM OVER HEAD CONTAMINATION.
ONE OF THE PEOPLE IN THE FOOD PREP AREA IS NOT AN EMPLOYEE OF THE FACILITY JUST A FRIEND OF HIRED COOK WHO HELPS OUT.
OPEN BAGS OF FOOD (RICE) MUST BE STORED IN CONTAINER WITH A TIGHT FITTING LID. COVER ALL FOOD STORED IN SMALL PREP UNIT AND THE WALK IN REFRIGERATOR TO PROTECT FROM OVER HEAD CONTAMINATION.
ONE OF THE PEOPLE IN THE FOOD PREP AREA IS NOT AN EMPLOYEE OF THE FACILITY JUST A FRIEND OF HIRED COOK WHO HELPS OUT.
OPEN BAGS OF FOOD (RICE) MUST BE STORED IN CONTAINER WITH A TIGHT FITTING LID. COVER ALL FOOD STORED IN SMALL PREP UNIT AND THE WALK IN REFRIGERATOR TO PROTECT FROM OVER HEAD CONTAMINATION.
ONE OF THE PEOPLE IN THE FOOD PREP AREA IS NOT AN EMPLOYEE OF THE FACILITY JUST A FRIEND OF HIRED COOK WHO HELPS OUT.
OPEN BAGS OF FOOD (RICE) MUST BE STORED IN CONTAINER WITH A TIGHT FITTING LID. COVER ALL FOOD STORED IN SMALL PREP UNIT AND THE WALK IN REFRIGERATOR TO PROTECT FROM OVER HEAD CONTAMINATION.
ONE OF THE PEOPLE IN THE FOOD PREP AREA IS NOT AN EMPLOYEE OF THE FACILITY JUST A FRIEND OF HIRED COOK WHO HELPS OUT.
OPEN BAGS OF FOOD (RICE) MUST BE STORED IN CONTAINER WITH A TIGHT FITTING LID. COVER ALL FOOD STORED IN SMALL PREP UNIT AND THE WALK IN REFRIGERATOR TO PROTECT FROM OVER HEAD CONTAMINATION.
ONE OF THE PEOPLE IN THE FOOD PREP AREA IS NOT AN EMPLOYEE OF THE FACILITY JUST A FRIEND OF HIRED COOK WHO HELPS OUT.
OPEN BAGS OF FOOD (RICE) MUST BE STORED IN CONTAINER WITH A TIGHT FITTING LID. COVER ALL FOOD STORED IN SMALL PREP UNIT AND THE WALK IN REFRIGERATOR TO PROTECT FROM OVER HEAD CONTAMINATION.
ONE OF THE PEOPLE IN THE FOOD PREP AREA IS NOT AN EMPLOYEE OF THE FACILITY JUST A FRIEND OF HIRED COOK WHO HELPS OUT.
OPEN BAGS OF FOOD (RICE) MUST BE STORED IN CONTAINER WITH A TIGHT FITTING LID. COVER ALL FOOD STORED IN SMALL PREP UNIT AND THE WALK IN REFRIGERATOR TO PROTECT FROM OVER HEAD CONTAMINATION.
ONE OF THE PEOPLE IN THE FOOD PREP AREA IS NOT AN EMPLOYEE OF THE FACILITY JUST A FRIEND OF HIRED COOK WHO HELPS OUT.
OPEN BAGS OF FOOD (RICE) MUST BE STORED IN CONTAINER WITH A TIGHT FITTING LID. COVER ALL FOOD STORED IN SMALL PREP UNIT AND THE WALK IN REFRIGERATOR TO PROTECT FROM OVER HEAD CONTAMINATION.
ONE OF THE PEOPLE IN THE FOOD PREP AREA IS NOT AN EMPLOYEE OF THE FACILITY JUST A FRIEND OF HIRED COOK WHO HELPS OUT.
OPEN BAGS OF FOOD (RICE) MUST BE STORED IN CONTAINER WITH A TIGHT FITTING LID. COVER ALL FOOD STORED IN SMALL PREP UNIT AND THE WALK IN REFRIGERATOR TO PROTECT FROM OVER HEAD CONTAMINATION.
ONE OF THE PEOPLE IN THE FOOD PREP AREA IS NOT AN EMPLOYEE OF THE FACILITY JUST A FRIEND OF HIRED COOK WHO HELPS OUT.
OPEN BAGS OF FOOD (RICE) MUST BE STORED IN CONTAINER WITH A TIGHT FITTING LID. COVER ALL FOOD STORED IN SMALL PREP UNIT AND THE WALK IN REFRIGERATOR TO PROTECT FROM OVER HEAD CONTAMINATION.
ONE OF THE PEOPLE IN THE FOOD PREP AREA IS NOT AN EMPLOYEE OF THE FACILITY JUST A FRIEND OF HIRED COOK WHO HELPS OUT.
OPEN BAGS OF FOOD (RICE) MUST BE STORED IN CONTAINER WITH A TIGHT FITTING LID. COVER ALL FOOD STORED IN SMALL PREP UNIT AND THE WALK IN REFRIGERATOR TO PROTECT FROM OVER HEAD CONTAMINATION.
ONE OF THE PEOPLE IN THE FOOD PREP AREA IS NOT AN EMPLOYEE OF THE FACILITY JUST A FRIEND OF HIRED COOK WHO HELPS OUT.
OPEN BAGS OF FOOD (RICE) MUST BE STORED IN CONTAINER WITH A TIGHT FITTING LID. COVER ALL FOOD STORED IN SMALL PREP UNIT AND THE WALK IN REFRIGERATOR TO PROTECT FROM OVER HEAD CONTAMINATION.
ONE OF THE PEOPLE IN THE FOOD PREP AREA IS NOT AN EMPLOYEE OF THE FACILITY JUST A FRIEND OF HIRED COOK WHO HELPS OUT.
OPEN BAGS OF FOOD (RICE) MUST BE STORED IN CONTAINER WITH A TIGHT FITTING LID. COVER ALL FOOD STORED IN SMALL PREP UNIT AND THE WALK IN REFRIGERATOR TO PROTECT FROM OVER HEAD CONTAMINATION.
ONE OF THE PEOPLE IN THE FOOD PREP AREA IS NOT AN EMPLOYEE OF THE FACILITY JUST A FRIEND OF HIRED COOK WHO HELPS OUT.
OPEN BAGS OF FOOD (RICE) MUST BE STORED IN CONTAINER WITH A TIGHT FITTING LID. COVER ALL FOOD STORED IN SMALL PREP UNIT AND THE WALK IN REFRIGERATOR TO PROTECT FROM OVER HEAD CONTAMINATION.
ONE OF THE PEOPLE IN THE FOOD PREP AREA IS NOT AN EMPLOYEE OF THE FACILITY JUST A FRIEND OF HIRED COOK WHO HELPS OUT.
OPEN BAGS OF FOOD (RICE) MUST BE STORED IN CONTAINER WITH A TIGHT FITTING LID. COVER ALL FOOD STORED IN SMALL PREP UNIT AND THE WALK IN REFRIGERATOR TO PROTECT FROM OVER HEAD CONTAMINATION.
ONE OF THE PEOPLE IN THE FOOD PREP AREA IS NOT AN EMPLOYEE OF THE FACILITY JUST A FRIEND OF HIRED COOK WHO HELPS OUT.
OPEN BAGS OF FOOD (RICE) MUST BE STORED IN CONTAINER WITH A TIGHT FITTING LID. COVER ALL FOOD STORED IN SMALL PREP UNIT AND THE WALK IN REFRIGERATOR TO PROTECT FROM OVER HEAD CONTAMINATION.
ONE OF THE PEOPLE IN THE FOOD PREP AREA IS NOT AN EMPLOYEE OF THE FACILITY JUST A FRIEND OF HIRED COOK WHO HELPS OUT.
OPEN BAGS OF FOOD (RICE) MUST BE STORED IN CONTAINER WITH A TIGHT FITTING LID. COVER ALL FOOD STORED IN SMALL PREP UNIT AND THE WALK IN REFRIGERATOR TO PROTECT FROM OVER HEAD CONTAMINATION.
ONE OF THE PEOPLE IN THE FOOD PREP AREA IS NOT AN EMPLOYEE OF THE FACILITY JUST A FRIEND OF HIRED COOK WHO HELPS OUT.
OPEN BAGS OF FOOD (RICE) MUST BE STORED IN CONTAINER WITH A TIGHT FITTING LID. COVER ALL FOOD STORED IN SMALL PREP UNIT AND THE WALK IN REFRIGERATOR TO PROTECT FROM OVER HEAD CONTAMINATION.
ONE OF THE PEOPLE IN THE FOOD PREP AREA IS NOT AN EMPLOYEE OF THE FACILITY JUST A FRIEND OF HIRED COOK WHO HELPS OUT.
OPEN BAGS OF FOOD (RICE) MUST BE STORED IN CONTAINER WITH A TIGHT FITTING LID. COVER ALL FOOD STORED IN SMALL PREP UNIT AND THE WALK IN REFRIGERATOR TO PROTECT FROM OVER HEAD CONTAMINATION.
ONE OF THE PEOPLE IN THE FOOD PREP AREA IS NOT AN EMPLOYEE OF THE FACILITY JUST A FRIEND OF HIRED COOK WHO HELPS OUT.
OPEN BAGS OF FOOD (RICE) MUST BE STORED IN CONTAINER WITH A TIGHT FITTING LID. COVER ALL FOOD STORED IN SMALL PREP UNIT AND THE WALK IN REFRIGERATOR TO PROTECT FROM OVER HEAD CONTAMINATION.
ONE OF THE PEOPLE IN THE FOOD PREP AREA IS NOT AN EMPLOYEE OF THE FACILITY JUST A FRIEND OF HIRED COOK WHO HELPS OUT.
OPEN BAGS OF FOOD (RICE) MUST BE STORED IN CONTAINER WITH A TIGHT FITTING LID. COVER ALL FOOD STORED IN SMALL PREP UNIT AND THE WALK IN REFRIGERATOR TO PROTECT FROM OVER HEAD CONTAMINATION.
ONE OF THE PEOPLE IN THE FOOD PREP AREA IS NOT AN EMPLOYEE OF THE FACILITY JUST A FRIEND OF HIRED COOK WHO HELPS OUT.
OPEN BAGS OF FOOD (RICE) MUST BE STORED IN CONTAINER WITH A TIGHT FITTING LID. COVER ALL FOOD STORED IN SMALL PREP UNIT AND THE WALK IN REFRIGERATOR TO PROTECT FROM OVER HEAD CONTAMINATION.
ONE OF THE PEOPLE IN THE FOOD PREP AREA IS NOT AN EMPLOYEE OF THE FACILITY JUST A FRIEND OF HIRED COOK WHO HELPS OUT.
OPEN BAGS OF FOOD (RICE) MUST BE STORED IN CONTAINER WITH A TIGHT FITTING LID. COVER ALL FOOD STORED IN SMALL PREP UNIT AND THE WALK IN REFRIGERATOR TO PROTECT FROM OVER HEAD CONTAMINATION.
ONE OF THE PEOPLE IN THE FOOD PREP AREA IS NOT AN EMPLOYEE OF THE FACILITY JUST A FRIEND OF HIRED COOK WHO HELPS OUT.
OPEN BAGS OF FOOD (RICE) MUST BE STORED IN CONTAINER WITH A TIGHT FITTING LID. COVER ALL FOOD STORED IN SMALL PREP UNIT AND THE WALK IN REFRIGERATOR TO PROTECT FROM OVER HEAD CONTAMINATION.
ONE OF THE PEOPLE IN THE FOOD PREP AREA IS NOT AN EMPLOYEE OF THE FACILITY JUST A FRIEND OF HIRED COOK WHO HELPS OUT.
OPEN BAGS OF FOOD (RICE) MUST BE STORED IN CONTAINER WITH A TIGHT FITTING LID. COVER ALL FOOD STORED IN SMALL PREP UNIT AND THE WALK IN REFRIGERATOR TO PROTECT FROM OVER HEAD CONTAMINATION.
ONE OF THE PEOPLE IN THE FOOD PREP AREA IS NOT AN EMPLOYEE OF THE FACILITY JUST A FRIEND OF HIRED COOK WHO HELPS OUT.
OPEN BAGS OF FOOD (RICE) MUST BE STORED IN CONTAINER WITH A TIGHT FITTING LID.
KEEP ALL HAND WASHING SINKS CLEAR AND EASILY ACCESSIBLE.
NO SOAP IN WALL MOUNTED DISPENSER AT FRONT HAND WASHING SINK. KEEP ALL HAND WASHING SINKS CLEAR AND EASILY ACCESSIBLE.
NO SOAP IN WALL MOUNTED DISPENSER AT FRONT HAND WASHING SINK. KEEP ALL HAND WASHING SINKS CLEAR AND EASILY ACCESSIBLE.
NO SOAP IN WALL MOUNTED DISPENSER AT FRONT HAND WASHING SINK. KEEP ALL HAND WASHING SINKS CLEAR AND EASILY ACCESSIBLE.
NO SOAP IN WALL MOUNTED DISPENSER AT FRONT HAND WASHING SINK. KEEP ALL HAND WASHING SINKS CLEAR AND EASILY ACCESSIBLE.
NO SOAP IN WALL MOUNTED DISPENSER AT FRONT HAND WASHING SINK. KEEP ALL HAND WASHING SINKS CLEAR AND EASILY ACCESSIBLE.
NO SOAP IN WALL MOUNTED DISPENSER AT FRONT HAND WASHING SINK. KEEP ALL HAND WASHING SINKS CLEAR AND EASILY ACCESSIBLE.
NO SOAP IN WALL MOUNTED DISPENSER AT FRONT HAND WASHING SINK. KEEP ALL HAND WASHING SINKS CLEAR AND EASILY ACCESSIBLE.
NO SOAP IN WALL MOUNTED DISPENSER AT FRONT HAND WASHING SINK. KEEP ALL HAND WASHING SINKS CLEAR AND EASILY ACCESSIBLE.
NO SOAP IN WALL MOUNTED DISPENSER AT FRONT HAND WASHING SINK. KEEP ALL HAND WASHING SINKS CLEAR AND EASILY ACCESSIBLE.
NO SOAP IN WALL MOUNTED DISPENSER AT FRONT HAND WASHING SINK. KEEP ALL HAND WASHING SINKS CLEAR AND EASILY ACCESSIBLE.
NO SOAP IN WALL MOUNTED DISPENSER AT FRONT HAND WASHING SINK. KEEP ALL HAND WASHING SINKS CLEAR AND EASILY ACCESSIBLE.
NO SOAP IN WALL MOUNTED DISPENSER AT FRONT HAND WASHING SINK. KEEP ALL HAND WASHING SINKS CLEAR AND EASILY ACCESSIBLE.
NO SOAP IN WALL MOUNTED DISPENSER AT FRONT HAND WASHING SINK. KEEP ALL HAND WASHING SINKS CLEAR AND EASILY ACCESSIBLE.
NO SOAP IN WALL MOUNTED DISPENSER AT FRONT HAND WASHING SINK. KEEP ALL HAND WASHING SINKS CLEAR AND EASILY ACCESSIBLE.
NO SOAP IN WALL MOUNTED DISPENSER AT FRONT HAND WASHING SINK. KEEP ALL HAND WASHING SINKS CLEAR AND EASILY ACCESSIBLE.
NO SOAP IN WALL MOUNTED DISPENSER AT FRONT HAND WASHING SINK. KEEP ALL HAND WASHING SINKS CLEAR AND EASILY ACCESSIBLE.
NO SOAP IN WALL MOUNTED DISPENSER AT FRONT HAND WASHING SINK. KEEP ALL HAND WASHING SINKS CLEAR AND EASILY ACCESSIBLE.
NO SOAP IN WALL MOUNTED DISPENSER AT FRONT HAND WASHING SINK. KEEP ALL HAND WASHING SINKS CLEAR AND EASILY ACCESSIBLE.
NO SOAP IN WALL MOUNTED DISPENSER AT FRONT HAND WASHING SINK. KEEP ALL HAND WASHING SINKS CLEAR AND EASILY ACCESSIBLE.
NO SOAP IN WALL MOUNTED DISPENSER AT FRONT HAND WASHING SINK. KEEP ALL HAND WASHING SINKS CLEAR AND EASILY ACCESSIBLE.
NO SOAP IN WALL MOUNTED DISPENSER AT FRONT HAND WASHING SINK. KEEP ALL HAND WASHING SINKS CLEAR AND EASILY ACCESSIBLE.
NO SOAP IN WALL MOUNTED DISPENSER AT FRONT HAND WASHING SINK. KEEP ALL HAND WASHING SINKS CLEAR AND EASILY ACCESSIBLE.
NO SOAP IN WALL MOUNTED DISPENSER AT FRONT HAND WASHING SINK. KEEP ALL HAND WASHING SINKS CLEAR AND EASILY ACCESSIBLE.
NO SOAP IN WALL MOUNTED DISPENSER AT FRONT HAND WASHING SINK. KEEP ALL HAND WASHING SINKS CLEAR AND EASILY ACCESSIBLE.
NO SOAP IN WALL MOUNTED DISPENSER AT FRONT HAND WASHING SINK. KEEP ALL HAND WASHING SINKS CLEAR AND EASILY ACCESSIBLE.
NO SOAP IN WALL MOUNTED DISPENSER AT FRONT HAND WASHING SINK. KEEP ALL HAND WASHING SINKS CLEAR AND EASILY ACCESSIBLE.
NO SOAP IN WALL MOUNTED DISPENSER AT FRONT HAND WASHING SINK. KEEP ALL HAND WASHING SINKS CLEAR AND EASILY ACCESSIBLE.
NO SOAP IN WALL MOUNTED DISPENSER AT FRONT HAND WASHING SINK. KEEP ALL HAND WASHING SINKS CLEAR AND EASILY ACCESSIBLE.
NO SOAP IN WALL MOUNTED DISPENSER AT FRONT HAND WASHING SINK. KEEP ALL HAND WASHING SINKS CLEAR AND EASILY ACCESSIBLE.
NO SOAP IN WALL MOUNTED DISPENSER AT FRONT HAND WASHING SINK. KEEP ALL HAND WASHING SINKS CLEAR AND EASILY ACCESSIBLE.
NO SOAP IN WALL MOUNTED DISPENSER AT FRONT HAND WASHING SINK. KEEP ALL HAND WASHING SINKS CLEAR AND EASILY ACCESSIBLE.
NO SOAP IN WALL MOUNTED DISPENSER AT FRONT HAND WASHING SINK. KEEP ALL HAND WASHING SINKS CLEAR AND EASILY ACCESSIBLE.
NO SOAP IN WALL MOUNTED DISPENSER AT FRONT HAND WASHING SINK. KEEP ALL HAND WASHING SINKS CLEAR AND EASILY ACCESSIBLE.
NO SOAP IN WALL MOUNTED DISPENSER AT FRONT HAND WASHING SINK. KEEP ALL HAND WASHING SINKS CLEAR AND EASILY ACCESSIBLE.
NO SOAP IN WALL MOUNTED DISPENSER AT FRONT HAND WASHING SINK. KEEP ALL HAND WASHING SINKS CLEAR AND EASILY ACCESSIBLE.
NO SOAP IN WALL MOUNTED DISPENSER AT FRONT HAND WASHING SINK. KEEP ALL HAND WASHING SINKS CLEAR AND EASILY ACCESSIBLE.
NO SOAP IN WALL MOUNTED DISPENSER AT FRONT HAND WASHING SINK. KEEP ALL HAND WASHING SINKS CLEAR AND EASILY ACCESSIBLE.
NO SOAP IN WALL MOUNTED DISPENSER AT FRONT HAND WASHING SINK. KEEP ALL HAND WASHING SINKS CLEAR AND EASILY ACCESSIBLE.
NO SOAP IN WALL MOUNTED DISPENSER AT FRONT HAND WASHING SINK. KEEP ALL HAND WASHING SINKS CLEAR AND EASILY ACCESSIBLE.
NO SOAP IN WALL MOUNTED DISPENSER AT FRONT HAND WASHING SINK.
OBSERVED BUILT UP FOOD DEBRIS ON SCOOP USED TO DISPENSE COOKED RICE.
OBSERVED EMPLOYEE PUT ON GLOVES WITHOUT PROPER HAND WASHING BEFORE PUTTING GLOVES ON.
OBSERVED WATER IN AREA WHERE MISSING TILE IS ON FLOOR IN FOOD PREP AREA.
REMOVE FOOD DEBRIS ON FLOOR UNDER COOK LINE. OBSERVED WATER IN AREA WHERE MISSING TILE IS ON FLOOR IN FOOD PREP AREA.
REMOVE FOOD DEBRIS ON FLOOR UNDER COOK LINE. OBSERVED WATER IN AREA WHERE MISSING TILE IS ON FLOOR IN FOOD PREP AREA.
REMOVE FOOD DEBRIS ON FLOOR UNDER COOK LINE. OBSERVED WATER IN AREA WHERE MISSING TILE IS ON FLOOR IN FOOD PREP AREA.
REMOVE FOOD DEBRIS ON FLOOR UNDER COOK LINE. OBSERVED WATER IN AREA WHERE MISSING TILE IS ON FLOOR IN FOOD PREP AREA.
REMOVE FOOD DEBRIS ON FLOOR UNDER COOK LINE. OBSERVED WATER IN AREA WHERE MISSING TILE IS ON FLOOR IN FOOD PREP AREA.
REMOVE FOOD DEBRIS ON FLOOR UNDER COOK LINE. OBSERVED WATER IN AREA WHERE MISSING TILE IS ON FLOOR IN FOOD PREP AREA.
REMOVE FOOD DEBRIS ON FLOOR UNDER COOK LINE. OBSERVED WATER IN AREA WHERE MISSING TILE IS ON FLOOR IN FOOD PREP AREA.
REMOVE FOOD DEBRIS ON FLOOR UNDER COOK LINE. OBSERVED WATER IN AREA WHERE MISSING TILE IS ON FLOOR IN FOOD PREP AREA.
REMOVE FOOD DEBRIS ON FLOOR UNDER COOK LINE. OBSERVED WATER IN AREA WHERE MISSING TILE IS ON FLOOR IN FOOD PREP AREA.
REMOVE FOOD DEBRIS ON FLOOR UNDER COOK LINE. OBSERVED WATER IN AREA WHERE MISSING TILE IS ON FLOOR IN FOOD PREP AREA.
REMOVE FOOD DEBRIS ON FLOOR UNDER COOK LINE. OBSERVED WATER IN AREA WHERE MISSING TILE IS ON FLOOR IN FOOD PREP AREA.
REMOVE FOOD DEBRIS ON FLOOR UNDER COOK LINE. OBSERVED WATER IN AREA WHERE MISSING TILE IS ON FLOOR IN FOOD PREP AREA.
REMOVE FOOD DEBRIS ON FLOOR UNDER COOK LINE. OBSERVED WATER IN AREA WHERE MISSING TILE IS ON FLOOR IN FOOD PREP AREA.
REMOVE FOOD DEBRIS ON FLOOR UNDER COOK LINE. OBSERVED WATER IN AREA WHERE MISSING TILE IS ON FLOOR IN FOOD PREP AREA.
REMOVE FOOD DEBRIS ON FLOOR UNDER COOK LINE. OBSERVED WATER IN AREA WHERE MISSING TILE IS ON FLOOR IN FOOD PREP AREA.
REMOVE FOOD DEBRIS ON FLOOR UNDER COOK LINE. OBSERVED WATER IN AREA WHERE MISSING TILE IS ON FLOOR IN FOOD PREP AREA.
REMOVE FOOD DEBRIS ON FLOOR UNDER COOK LINE. OBSERVED WATER IN AREA WHERE MISSING TILE IS ON FLOOR IN FOOD PREP AREA.
REMOVE FOOD DEBRIS ON FLOOR UNDER COOK LINE. OBSERVED WATER IN AREA WHERE MISSING TILE IS ON FLOOR IN FOOD PREP AREA.
REMOVE FOOD DEBRIS ON FLOOR UNDER COOK LINE. OBSERVED WATER IN AREA WHERE MISSING TILE IS ON FLOOR IN FOOD PREP AREA.
REMOVE FOOD DEBRIS ON FLOOR UNDER COOK LINE. OBSERVED WATER IN AREA WHERE MISSING TILE IS ON FLOOR IN FOOD PREP AREA.
REMOVE FOOD DEBRIS ON FLOOR UNDER COOK LINE. OBSERVED WATER IN AREA WHERE MISSING TILE IS ON FLOOR IN FOOD PREP AREA.
REMOVE FOOD DEBRIS ON FLOOR UNDER COOK LINE. OBSERVED WATER IN AREA WHERE MISSING TILE IS ON FLOOR IN FOOD PREP AREA.
REMOVE FOOD DEBRIS ON FLOOR UNDER COOK LINE. OBSERVED WATER IN AREA WHERE MISSING TILE IS ON FLOOR IN FOOD PREP AREA.
REMOVE FOOD DEBRIS ON FLOOR UNDER COOK LINE. OBSERVED WATER IN AREA WHERE MISSING TILE IS ON FLOOR IN FOOD PREP AREA.
REMOVE FOOD DEBRIS ON FLOOR UNDER COOK LINE. OBSERVED WATER IN AREA WHERE MISSING TILE IS ON FLOOR IN FOOD PREP AREA.
REMOVE FOOD DEBRIS ON FLOOR UNDER COOK LINE. OBSERVED WATER IN AREA WHERE MISSING TILE IS ON FLOOR IN FOOD PREP AREA.
REMOVE FOOD DEBRIS ON FLOOR UNDER COOK LINE. OBSERVED WATER IN AREA WHERE MISSING TILE IS ON FLOOR IN FOOD PREP AREA.
REMOVE FOOD DEBRIS ON FLOOR UNDER COOK LINE. OBSERVED WATER IN AREA WHERE MISSING TILE IS ON FLOOR IN FOOD PREP AREA.
REMOVE FOOD DEBRIS ON FLOOR UNDER COOK LINE. OBSERVED WATER IN AREA WHERE MISSING TILE IS ON FLOOR IN FOOD PREP AREA.
REMOVE FOOD DEBRIS ON FLOOR UNDER COOK LINE. OBSERVED WATER IN AREA WHERE MISSING TILE IS ON FLOOR IN FOOD PREP AREA.
REMOVE FOOD DEBRIS ON FLOOR UNDER COOK LINE. OBSERVED WATER IN AREA WHERE MISSING TILE IS ON FLOOR IN FOOD PREP AREA.
REMOVE FOOD DEBRIS ON FLOOR UNDER COOK LINE. OBSERVED WATER IN AREA WHERE MISSING TILE IS ON FLOOR IN FOOD PREP AREA.
REMOVE FOOD DEBRIS ON FLOOR UNDER COOK LINE. OBSERVED WATER IN AREA WHERE MISSING TILE IS ON FLOOR IN FOOD PREP AREA.
REMOVE FOOD DEBRIS ON FLOOR UNDER COOK LINE. OBSERVED WATER IN AREA WHERE MISSING TILE IS ON FLOOR IN FOOD PREP AREA.
REMOVE FOOD DEBRIS ON FLOOR UNDER COOK LINE. OBSERVED WATER IN AREA WHERE MISSING TILE IS ON FLOOR IN FOOD PREP AREA.
REMOVE FOOD DEBRIS ON FLOOR UNDER COOK LINE. OBSERVED WATER IN AREA WHERE MISSING TILE IS ON FLOOR IN FOOD PREP AREA.
REMOVE FOOD DEBRIS ON FLOOR UNDER COOK LINE. OBSERVED WATER IN AREA WHERE MISSING TILE IS ON FLOOR IN FOOD PREP AREA.
REMOVE FOOD DEBRIS ON FLOOR UNDER COOK LINE. OBSERVED WATER IN AREA WHERE MISSING TILE IS ON FLOOR IN FOOD PREP AREA.
REMOVE FOOD DEBRIS ON FLOOR UNDER COOK LINE. OBSERVED WATER IN AREA WHERE MISSING TILE IS ON FLOOR IN FOOD PREP AREA.
REMOVE FOOD DEBRIS ON FLOOR UNDER COOK LINE.
PROVIDE SCOOPS WITH HANDLES TO DISPENSE ICE AND FOOD FROM CONTAINERS.
REMOVE GREASE BUILDUP ON VENTS OF HOOD AND MAINTAIN CLEAN.
REPLACE KNOB TO BACK DOOR AND KEEP CLOSED.
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)
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))
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))
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276)
ACCUMULATION OF GREASE ON HOOD VENTS.
BOWLS USED TO DISPENSE FOOD FROM BULK STORAGE CONTAINERS.
CHICKEN SALAD MEASURED 68F.
CHLORINE SANITIZER MEASURED 200PPM FOR SANITIZER BUCKET FOR WIPING CLOTHS.
DOUBLE STACKING OF FOOD CONTAINERS WITHOUT COVERING OVER FOOD.
UNCOVERED FOOD STORED IN THE PREP UNIT AND WALK IN REFRIGERATOR. DOUBLE STACKING OF FOOD CONTAINERS WITHOUT COVERING OVER FOOD.
UNCOVERED FOOD STORED IN THE PREP UNIT AND WALK IN REFRIGERATOR. DOUBLE STACKING OF FOOD CONTAINERS WITHOUT COVERING OVER FOOD.
UNCOVERED FOOD STORED IN THE PREP UNIT AND WALK IN REFRIGERATOR. DOUBLE STACKING OF FOOD CONTAINERS WITHOUT COVERING OVER FOOD.
UNCOVERED FOOD STORED IN THE PREP UNIT AND WALK IN REFRIGERATOR. DOUBLE STACKING OF FOOD CONTAINERS WITHOUT COVERING OVER FOOD.
UNCOVERED FOOD STORED IN THE PREP UNIT AND WALK IN REFRIGERATOR. DOUBLE STACKING OF FOOD CONTAINERS WITHOUT COVERING OVER FOOD.
UNCOVERED FOOD STORED IN THE PREP UNIT AND WALK IN REFRIGERATOR. DOUBLE STACKING OF FOOD CONTAINERS WITHOUT COVERING OVER FOOD.
UNCOVERED FOOD STORED IN THE PREP UNIT AND WALK IN REFRIGERATOR. DOUBLE STACKING OF FOOD CONTAINERS WITHOUT COVERING OVER FOOD.
UNCOVERED FOOD STORED IN THE PREP UNIT AND WALK IN REFRIGERATOR. DOUBLE STACKING OF FOOD CONTAINERS WITHOUT COVERING OVER FOOD.
UNCOVERED FOOD STORED IN THE PREP UNIT AND WALK IN REFRIGERATOR. DOUBLE STACKING OF FOOD CONTAINERS WITHOUT COVERING OVER FOOD.
UNCOVERED FOOD STORED IN THE PREP UNIT AND WALK IN REFRIGERATOR. DOUBLE STACKING OF FOOD CONTAINERS WITHOUT COVERING OVER FOOD.
UNCOVERED FOOD STORED IN THE PREP UNIT AND WALK IN REFRIGERATOR. DOUBLE STACKING OF FOOD CONTAINERS WITHOUT COVERING OVER FOOD.
UNCOVERED FOOD STORED IN THE PREP UNIT AND WALK IN REFRIGERATOR. DOUBLE STACKING OF FOOD CONTAINERS WITHOUT COVERING OVER FOOD.
UNCOVERED FOOD STORED IN THE PREP UNIT AND WALK IN REFRIGERATOR. DOUBLE STACKING OF FOOD CONTAINERS WITHOUT COVERING OVER FOOD.
UNCOVERED FOOD STORED IN THE PREP UNIT AND WALK IN REFRIGERATOR. DOUBLE STACKING OF FOOD CONTAINERS WITHOUT COVERING OVER FOOD.
UNCOVERED FOOD STORED IN THE PREP UNIT AND WALK IN REFRIGERATOR. DOUBLE STACKING OF FOOD CONTAINERS WITHOUT COVERING OVER FOOD.
UNCOVERED FOOD STORED IN THE PREP UNIT AND WALK IN REFRIGERATOR. DOUBLE STACKING OF FOOD CONTAINERS WITHOUT COVERING OVER FOOD.
UNCOVERED FOOD STORED IN THE PREP UNIT AND WALK IN REFRIGERATOR. DOUBLE STACKING OF FOOD CONTAINERS WITHOUT COVERING OVER FOOD.
UNCOVERED FOOD STORED IN THE PREP UNIT AND WALK IN REFRIGERATOR. DOUBLE STACKING OF FOOD CONTAINERS WITHOUT COVERING OVER FOOD.
UNCOVERED FOOD STORED IN THE PREP UNIT AND WALK IN REFRIGERATOR. DOUBLE STACKING OF FOOD CONTAINERS WITHOUT COVERING OVER FOOD.
UNCOVERED FOOD STORED IN THE PREP UNIT AND WALK IN REFRIGERATOR. DOUBLE STACKING OF FOOD CONTAINERS WITHOUT COVERING OVER FOOD.
UNCOVERED FOOD STORED IN THE PREP UNIT AND WALK IN REFRIGERATOR. DOUBLE STACKING OF FOOD CONTAINERS WITHOUT COVERING OVER FOOD.
UNCOVERED FOOD STORED IN THE PREP UNIT AND WALK IN REFRIGERATOR. DOUBLE STACKING OF FOOD CONTAINERS WITHOUT COVERING OVER FOOD.
UNCOVERED FOOD STORED IN THE PREP UNIT AND WALK IN REFRIGERATOR. DOUBLE STACKING OF FOOD CONTAINERS WITHOUT COVERING OVER FOOD.
UNCOVERED FOOD STORED IN THE PREP UNIT AND WALK IN REFRIGERATOR. DOUBLE STACKING OF FOOD CONTAINERS WITHOUT COVERING OVER FOOD.
UNCOVERED FOOD STORED IN THE PREP UNIT AND WALK IN REFRIGERATOR. DOUBLE STACKING OF FOOD CONTAINERS WITHOUT COVERING OVER FOOD.
UNCOVERED FOOD STORED IN THE PREP UNIT AND WALK IN REFRIGERATOR. DOUBLE STACKING OF FOOD CONTAINERS WITHOUT COVERING OVER FOOD.
UNCOVERED FOOD STORED IN THE PREP UNIT AND WALK IN REFRIGERATOR. DOUBLE STACKING OF FOOD CONTAINERS WITHOUT COVERING OVER FOOD.
UNCOVERED FOOD STORED IN THE PREP UNIT AND WALK IN REFRIGERATOR. DOUBLE STACKING OF FOOD CONTAINERS WITHOUT COVERING OVER FOOD.
UNCOVERED FOOD STORED IN THE PREP UNIT AND WALK IN REFRIGERATOR. DOUBLE STACKING OF FOOD CONTAINERS WITHOUT COVERING OVER FOOD.
UNCOVERED FOOD STORED IN THE PREP UNIT AND WALK IN REFRIGERATOR. DOUBLE STACKING OF FOOD CONTAINERS WITHOUT COVERING OVER FOOD.
UNCOVERED FOOD STORED IN THE PREP UNIT AND WALK IN REFRIGERATOR. DOUBLE STACKING OF FOOD CONTAINERS WITHOUT COVERING OVER FOOD.
UNCOVERED FOOD STORED IN THE PREP UNIT AND WALK IN REFRIGERATOR. DOUBLE STACKING OF FOOD CONTAINERS WITHOUT COVERING OVER FOOD.
UNCOVERED FOOD STORED IN THE PREP UNIT AND WALK IN REFRIGERATOR. DOUBLE STACKING OF FOOD CONTAINERS WITHOUT COVERING OVER FOOD.
UNCOVERED FOOD STORED IN THE PREP UNIT AND WALK IN REFRIGERATOR. DOUBLE STACKING OF FOOD CONTAINERS WITHOUT COVERING OVER FOOD.
UNCOVERED FOOD STORED IN THE PREP UNIT AND WALK IN REFRIGERATOR. DOUBLE STACKING OF FOOD CONTAINERS WITHOUT COVERING OVER FOOD.
UNCOVERED FOOD STORED IN THE PREP UNIT AND WALK IN REFRIGERATOR. DOUBLE STACKING OF FOOD CONTAINERS WITHOUT COVERING OVER FOOD.
UNCOVERED FOOD STORED IN THE PREP UNIT AND WALK IN REFRIGERATOR. DOUBLE STACKING OF FOOD CONTAINERS WITHOUT COVERING OVER FOOD.
UNCOVERED FOOD STORED IN THE PREP UNIT AND WALK IN REFRIGERATOR. DOUBLE STACKING OF FOOD CONTAINERS WITHOUT COVERING OVER FOOD.
UNCOVERED FOOD STORED IN THE PREP UNIT AND WALK IN REFRIGERATOR. DOUBLE STACKING OF FOOD CONTAINERS WITHOUT COVERING OVER FOOD.
UNCOVERED FOOD STORED IN THE PREP UNIT AND WALK IN REFRIGERATOR. DOUBLE STACKING OF FOOD CONTAINERS WITHOUT COVERING OVER FOOD.
UNCOVERED FOOD STORED IN THE PREP UNIT AND WALK IN REFRIGERATOR. DOUBLE STACKING OF FOOD CONTAINERS WITHOUT COVERING OVER FOOD.
UNCOVERED FOOD STORED IN THE PREP UNIT AND WALK IN REFRIGERATOR. DOUBLE STACKING OF FOOD CONTAINERS WITHOUT COVERING OVER FOOD.
UNCOVERED FOOD STORED IN THE PREP UNIT AND WALK IN REFRIGERATOR. DOUBLE STACKING OF FOOD CONTAINERS WITHOUT COVERING OVER FOOD.
UNCOVERED FOOD STORED IN THE PREP UNIT AND WALK IN REFRIGERATOR. DOUBLE STACKING OF FOOD CONTAINERS WITHOUT COVERING OVER FOOD.
UNCOVERED FOOD STORED IN THE PREP UNIT AND WALK IN REFRIGERATOR. DOUBLE STACKING OF FOOD CONTAINERS WITHOUT COVERING OVER FOOD.
UNCOVERED FOOD STORED IN THE PREP UNIT AND WALK IN REFRIGERATOR. DOUBLE STACKING OF FOOD CONTAINERS WITHOUT COVERING OVER FOOD.
UNCOVERED FOOD STORED IN THE PREP UNIT AND WALK IN REFRIGERATOR. DOUBLE STACKING OF FOOD CONTAINERS WITHOUT COVERING OVER FOOD.
UNCOVERED FOOD STORED IN THE PREP UNIT AND WALK IN REFRIGERATOR. DOUBLE STACKING OF FOOD CONTAINERS WITHOUT COVERING OVER FOOD.
UNCOVERED FOOD STORED IN THE PREP UNIT AND WALK IN REFRIGERATOR. DOUBLE STACKING OF FOOD CONTAINERS WITHOUT COVERING OVER FOOD.
UNCOVERED FOOD STORED IN THE PREP UNIT AND WALK IN REFRIGERATOR. DOUBLE STACKING OF FOOD CONTAINERS WITHOUT COVERING OVER FOOD.
UNCOVERED FOOD STORED IN THE PREP UNIT AND WALK IN REFRIGERATOR. DOUBLE STACKING OF FOOD CONTAINERS WITHOUT COVERING OVER FOOD.
UNCOVERED FOOD STORED IN THE PREP UNIT AND WALK IN REFRIGERATOR. DOUBLE STACKING OF FOOD CONTAINERS WITHOUT COVERING OVER FOOD.
UNCOVERED FOOD STORED IN THE PREP UNIT AND WALK IN REFRIGERATOR. DOUBLE STACKING OF FOOD CONTAINERS WITHOUT COVERING OVER FOOD.
UNCOVERED FOOD STORED IN THE PREP UNIT AND WALK IN REFRIGERATOR. DOUBLE STACKING OF FOOD CONTAINERS WITHOUT COVERING OVER FOOD.
UNCOVERED FOOD STORED IN THE PREP UNIT AND WALK IN REFRIGERATOR. DOUBLE STACKING OF FOOD CONTAINERS WITHOUT COVERING OVER FOOD.
UNCOVERED FOOD STORED IN THE PREP UNIT AND WALK IN REFRIGERATOR. DOUBLE STACKING OF FOOD CONTAINERS WITHOUT COVERING OVER FOOD.
UNCOVERED FOOD STORED IN THE PREP UNIT AND WALK IN REFRIGERATOR. DOUBLE STACKING OF FOOD CONTAINERS WITHOUT COVERING OVER FOOD.
UNCOVERED FOOD STORED IN THE PREP UNIT AND WALK IN REFRIGERATOR. DOUBLE STACKING OF FOOD CONTAINERS WITHOUT COVERING OVER FOOD.
UNCOVERED FOOD STORED IN THE PREP UNIT AND WALK IN REFRIGERATOR. DOUBLE STACKING OF FOOD CONTAINERS WITHOUT COVERING OVER FOOD.
UNCOVERED FOOD STORED IN THE PREP UNIT AND WALK IN REFRIGERATOR. DOUBLE STACKING OF FOOD CONTAINERS WITHOUT COVERING OVER FOOD.
UNCOVERED FOOD STORED IN THE PREP UNIT AND WALK IN REFRIGERATOR. DOUBLE STACKING OF FOOD CONTAINERS WITHOUT COVERING OVER FOOD.
UNCOVERED FOOD STORED IN THE PREP UNIT AND WALK IN REFRIGERATOR. DOUBLE STACKING OF FOOD CONTAINERS WITHOUT COVERING OVER FOOD.
UNCOVERED FOOD STORED IN THE PREP UNIT AND WALK IN REFRIGERATOR. DOUBLE STACKING OF FOOD CONTAINERS WITHOUT COVERING OVER FOOD.
UNCOVERED FOOD STORED IN THE PREP UNIT AND WALK IN REFRIGERATOR. DOUBLE STACKING OF FOOD CONTAINERS WITHOUT COVERING OVER FOOD.
UNCOVERED FOOD STORED IN THE PREP UNIT AND WALK IN REFRIGERATOR. DOUBLE STACKING OF FOOD CONTAINERS WITHOUT COVERING OVER FOOD.
UNCOVERED FOOD STORED IN THE PREP UNIT AND WALK IN REFRIGERATOR. DOUBLE STACKING OF FOOD CONTAINERS WITHOUT COVERING OVER FOOD.
UNCOVERED FOOD STORED IN THE PREP UNIT AND WALK IN REFRIGERATOR.
GNAT LIKE INSECTS IN BACK PREP AREA.
HEAVY FOOD DEBRIS OBSERVED UNDER EQUIPMENT AT COOK LINE.
LACKING SOAP IN DISPENSER AT BACK HAND WASHING SINK.
RESIDUE OBSERVED ON INTERIOR WHITE FLAP OF ICE MACHINE.
RICE SCOOP NEAR COOK LINE STORED IN STANDING WATER.
STICKY RESIDUE ON HANDLES OF WARE WASH SINK AND HANDLES TO WALK IN REFRIGERATOR.
TOILET TISSUE STORED ON HANDRAIL.
Write your review!
Recently added reviews
| Name | City | Users' Rating |
|---|---|---|
| STARBUCKS COFFEE #8639 | San Jose, CA |    |
| STARBUCKS COFFEE #6553 | San Jose, CA | |
| BON APPETIT @ FLEXTRONICS CAFE | San Jose, CA | |
| PANDA EXPRESS #752 | San Jose, CA | |
| TACO BELL #28810 | San Jose, CA | |
| SAN JOSE MOOSE LODGE #401 | San Jose, CA | |
| WIENERSCHNITZEL #366 | San Jose, CA | |
| JACK IN THE BOX #407 | San Jose, CA | |
| FRESCO WORLD MARKET- TAQUERIA | San Jose, CA | |
| STARBUCKS COFFEE #2840 | San Jose, CA | |
Restaurants in neighborhood
Name |
Address |
Distance |
|---|---|---|
| SUBWAY STORE #44239 | 905 Meridian Avenue, San Jose | 0.04 miles |
| WIENERSCHNITZEL #29 | 919 Meridian Avenue, San Jose | 0.05 miles |
| KENTUCKY FRIED CHICKEN @ 983 | 983 Meridian Avenue, San Jose | 0.15 miles |
| 7-ELEVEN FOOD STORE #29943 | 1430 Fruitdale Avenue, San Jose | 0.15 miles |
| CHAI HOUSE II INC | 814 Street Elizabeth Drive, San Jose | 0.28 miles |
| STARBUCKS COFFEE #6702 | 1087 Meridian Avenue 70, San Jose | 0.40 miles |
| YUM YUM DONUTS | 1090 Meridian Avenue, San Jose | 0.42 miles |
| WILLOW DEN | 803 Lincoln Avenue, San Jose | 0.50 miles |
| 898 LINCOLN AVE KITCHEN | 898 Lincoln Avenue, San Jose | 0.53 miles |
| ANDRO'S ROSTILJ @ 898 LINCOLN AVE KITCHEN | 898 Lincoln Avenue, San Jose | 0.53 miles |
Create your own business profile on city-data.com. It's completely free!
Restaurant representatives - add corrected or new information about MR CHAU'S, 910 Meridian Avenue, San Jose, CA 95125 »