PHILLY'S, 2561 N 1st Street, San Jose, CA 95131 - Restaurant inspection findings and violations



Business Info

Restaurant: PHILLY'S
Address: 2561 N 1st Street, San Jose, CA 95131
Type: Restaurant 0-5 Employees
Total inspections: 7
Last inspection: Jun 21, 2013
Score
(the higher the better)

89

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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)

  • Adequate handwash facilities supplied & acc...
  • Equipment, utensils and linens: storage and use
  • Food contact surfaces: clean and sanitized
  • Food separated and protected
  • Food storage containers identified
  • Premises personal/cleaning items vermin-proofing
  • Thermometers provided and accurate
  • Toxic substances properly identified, stored, used...
  • Warewashing facilities: installed, maintained, use...
  • Wiping cloths: properly used and stored
Routine Inspection Dec 17, 2010 86
  • Adequate handwash facilities supplied & acc...
  • Adequate ventilation and lighting designated area
  • Approved thawing methods used, frozen food
  • Demonstration of knowledge food mgr certification
  • Premises personal/cleaning items vermin-proofing
Routine Inspection Jul 6, 2011 95
  • Adequate handwash facilities supplied & acc...
  • Demonstration of knowledge food mgr certification
  • Equipment, utensils and linens: storage and use
  • Food separated and protected
  • Food storage containers identified
  • Proper signs posted
  • Thermometers provided and accurate
Routine Inspection Dec 7, 2011 93
  • Adequate handwash facilities supplied & acc...
  • Demonstration of knowledge food mgr certification
  • Equipment, utensils and linens: storage and use
  • Floors, walls & ceilings: built, maintained, and
  • Food separated and protected
  • Food storage containers identified
  • Garbage and refuse properly disposed facilities
  • Plumbing-proper backflow devices
  • Thermometers provided and accurate
Routine Inspection Jun 8, 2012 91
  • Adequate handwash facilities supplied & acc...
  • Adequate handwash facilities supplied & accessible...
  • Approved thawing methods used, frozen food
  • Demonstration of knowledge food mgr certification
  • Equipment/Utensils - approved installed, clean
  • Food contact surfaces: clean and sanitized
  • Food separated and protected
  • Hands clean & properly washed gloves used p...
  • Hands clean & properly washed gloves used properly...
  • Proper hot and cold holding temperatures
  • Thermometers provided and accurate
  • Toxic substances properly identified, stored, used...
  • Wiping cloths: properly used and stored
Routine Inspection Jan 10, 2013 87
  • Equipment, utensils - Unapproved, unclean, not in good repair, inadequate capacity
  • Food contact surfaces unclean and unsanitized
  • Food not separated and unprotected
  • Hands not clean/improperly washed/gloves not used properly [multiple violations]
  • Improper hot and cold holding temperatures
  • Inadequate demonstration of knowledge; food manager certification
  • Inadequate floors, walls, ceilings: built, maintained, clean
  • Observed rodents, insects, birds, or animals
  • Thermometers missing or inaccurate
  • Wiping cloths: improperly used and stored
Routine Inspection Jun 21, 2013 89
No violation noted during this evaluation. Ongoing Inspection Jun 21, 2013 100

Violation descriptions and comments

Dec 17, 2010

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 poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. (114254, 114254.1, 114254.2)
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
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 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 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)
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)

Jul 6, 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.
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)
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)
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))

Dec 7, 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.
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 °F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
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)).
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))
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))

Jun 8, 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 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)
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 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)
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 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)

Jan 10, 2013

Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
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 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 shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. (114254, 114254.1, 114254.2)
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 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.
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 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))
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))

Jun 21, 2013

Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
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)
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))
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 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))
All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
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))

CHEESE (SLICED) OBSERVED ON COUNTER AND TEMPERATURE AT 62F.
POPCORN CHICKEN TEMPED AT 94F ON COUNTER NEXT TO FRYER.
CHICKEN WINGS TEMPED AT 105F ON COUNTER NEXT TO FRYER. CHEESE (SLICED) OBSERVED ON COUNTER AND TEMPERATURE AT 62F.
POPCORN CHICKEN TEMPED AT 94F ON COUNTER NEXT TO FRYER.
CHICKEN WINGS TEMPED AT 105F ON COUNTER NEXT TO FRYER. CHEESE (SLICED) OBSERVED ON COUNTER AND TEMPERATURE AT 62F.
POPCORN CHICKEN TEMPED AT 94F ON COUNTER NEXT TO FRYER.
CHICKEN WINGS TEMPED AT 105F ON COUNTER NEXT TO FRYER. CHEESE (SLICED) OBSERVED ON COUNTER AND TEMPERATURE AT 62F.
POPCORN CHICKEN TEMPED AT 94F ON COUNTER NEXT TO FRYER.
CHICKEN WINGS TEMPED AT 105F ON COUNTER NEXT TO FRYER. CHEESE (SLICED) OBSERVED ON COUNTER AND TEMPERATURE AT 62F.
POPCORN CHICKEN TEMPED AT 94F ON COUNTER NEXT TO FRYER.
CHICKEN WINGS TEMPED AT 105F ON COUNTER NEXT TO FRYER. CHEESE (SLICED) OBSERVED ON COUNTER AND TEMPERATURE AT 62F.
POPCORN CHICKEN TEMPED AT 94F ON COUNTER NEXT TO FRYER.
CHICKEN WINGS TEMPED AT 105F ON COUNTER NEXT TO FRYER. CHEESE (SLICED) OBSERVED ON COUNTER AND TEMPERATURE AT 62F.
POPCORN CHICKEN TEMPED AT 94F ON COUNTER NEXT TO FRYER.
CHICKEN WINGS TEMPED AT 105F ON COUNTER NEXT TO FRYER. CHEESE (SLICED) OBSERVED ON COUNTER AND TEMPERATURE AT 62F.
POPCORN CHICKEN TEMPED AT 94F ON COUNTER NEXT TO FRYER.
CHICKEN WINGS TEMPED AT 105F ON COUNTER NEXT TO FRYER. CHEESE (SLICED) OBSERVED ON COUNTER AND TEMPERATURE AT 62F.
POPCORN CHICKEN TEMPED AT 94F ON COUNTER NEXT TO FRYER.
CHICKEN WINGS TEMPED AT 105F ON COUNTER NEXT TO FRYER. CHEESE (SLICED) OBSERVED ON COUNTER AND TEMPERATURE AT 62F.
POPCORN CHICKEN TEMPED AT 94F ON COUNTER NEXT TO FRYER.
CHICKEN WINGS TEMPED AT 105F ON COUNTER NEXT TO FRYER. CHEESE (SLICED) OBSERVED ON COUNTER AND TEMPERATURE AT 62F.
POPCORN CHICKEN TEMPED AT 94F ON COUNTER NEXT TO FRYER.
CHICKEN WINGS TEMPED AT 105F ON COUNTER NEXT TO FRYER. CHEESE (SLICED) OBSERVED ON COUNTER AND TEMPERATURE AT 62F.
POPCORN CHICKEN TEMPED AT 94F ON COUNTER NEXT TO FRYER.
CHICKEN WINGS TEMPED AT 105F ON COUNTER NEXT TO FRYER. CHEESE (SLICED) OBSERVED ON COUNTER AND TEMPERATURE AT 62F.
POPCORN CHICKEN TEMPED AT 94F ON COUNTER NEXT TO FRYER.
CHICKEN WINGS TEMPED AT 105F ON COUNTER NEXT TO FRYER. CHEESE (SLICED) OBSERVED ON COUNTER AND TEMPERATURE AT 62F.
POPCORN CHICKEN TEMPED AT 94F ON COUNTER NEXT TO FRYER.
CHICKEN WINGS TEMPED AT 105F ON COUNTER NEXT TO FRYER. CHEESE (SLICED) OBSERVED ON COUNTER AND TEMPERATURE AT 62F.
POPCORN CHICKEN TEMPED AT 94F ON COUNTER NEXT TO FRYER.
CHICKEN WINGS TEMPED AT 105F ON COUNTER NEXT TO FRYER. CHEESE (SLICED) OBSERVED ON COUNTER AND TEMPERATURE AT 62F.
POPCORN CHICKEN TEMPED AT 94F ON COUNTER NEXT TO FRYER.
CHICKEN WINGS TEMPED AT 105F ON COUNTER NEXT TO FRYER. CHEESE (SLICED) OBSERVED ON COUNTER AND TEMPERATURE AT 62F.
POPCORN CHICKEN TEMPED AT 94F ON COUNTER NEXT TO FRYER.
CHICKEN WINGS TEMPED AT 105F ON COUNTER NEXT TO FRYER. CHEESE (SLICED) OBSERVED ON COUNTER AND TEMPERATURE AT 62F.
POPCORN CHICKEN TEMPED AT 94F ON COUNTER NEXT TO FRYER.
CHICKEN WINGS TEMPED AT 105F ON COUNTER NEXT TO FRYER. CHEESE (SLICED) OBSERVED ON COUNTER AND TEMPERATURE AT 62F.
POPCORN CHICKEN TEMPED AT 94F ON COUNTER NEXT TO FRYER.
CHICKEN WINGS TEMPED AT 105F ON COUNTER NEXT TO FRYER. CHEESE (SLICED) OBSERVED ON COUNTER AND TEMPERATURE AT 62F.
POPCORN CHICKEN TEMPED AT 94F ON COUNTER NEXT TO FRYER.
CHICKEN WINGS TEMPED AT 105F ON COUNTER NEXT TO FRYER. CHEESE (SLICED) OBSERVED ON COUNTER AND TEMPERATURE AT 62F.
POPCORN CHICKEN TEMPED AT 94F ON COUNTER NEXT TO FRYER.
CHICKEN WINGS TEMPED AT 105F ON COUNTER NEXT TO FRYER. CHEESE (SLICED) OBSERVED ON COUNTER AND TEMPERATURE AT 62F.
POPCORN CHICKEN TEMPED AT 94F ON COUNTER NEXT TO FRYER.
CHICKEN WINGS TEMPED AT 105F ON COUNTER NEXT TO FRYER. CHEESE (SLICED) OBSERVED ON COUNTER AND TEMPERATURE AT 62F.
POPCORN CHICKEN TEMPED AT 94F ON COUNTER NEXT TO FRYER.
CHICKEN WINGS TEMPED AT 105F ON COUNTER NEXT TO FRYER. CHEESE (SLICED) OBSERVED ON COUNTER AND TEMPERATURE AT 62F.
POPCORN CHICKEN TEMPED AT 94F ON COUNTER NEXT TO FRYER.
CHICKEN WINGS TEMPED AT 105F ON COUNTER NEXT TO FRYER. CHEESE (SLICED) OBSERVED ON COUNTER AND TEMPERATURE AT 62F.
POPCORN CHICKEN TEMPED AT 94F ON COUNTER NEXT TO FRYER.
CHICKEN WINGS TEMPED AT 105F ON COUNTER NEXT TO FRYER. CHEESE (SLICED) OBSERVED ON COUNTER AND TEMPERATURE AT 62F.
POPCORN CHICKEN TEMPED AT 94F ON COUNTER NEXT TO FRYER.
CHICKEN WINGS TEMPED AT 105F ON COUNTER NEXT TO FRYER. CHEESE (SLICED) OBSERVED ON COUNTER AND TEMPERATURE AT 62F.
POPCORN CHICKEN TEMPED AT 94F ON COUNTER NEXT TO FRYER.
CHICKEN WINGS TEMPED AT 105F ON COUNTER NEXT TO FRYER. CHEESE (SLICED) OBSERVED ON COUNTER AND TEMPERATURE AT 62F.
POPCORN CHICKEN TEMPED AT 94F ON COUNTER NEXT TO FRYER.
CHICKEN WINGS TEMPED AT 105F ON COUNTER NEXT TO FRYER. CHEESE (SLICED) OBSERVED ON COUNTER AND TEMPERATURE AT 62F.
POPCORN CHICKEN TEMPED AT 94F ON COUNTER NEXT TO FRYER.
CHICKEN WINGS TEMPED AT 105F ON COUNTER NEXT TO FRYER. CHEESE (SLICED) OBSERVED ON COUNTER AND TEMPERATURE AT 62F.
POPCORN CHICKEN TEMPED AT 94F ON COUNTER NEXT TO FRYER.
CHICKEN WINGS TEMPED AT 105F ON COUNTER NEXT TO FRYER. CHEESE (SLICED) OBSERVED ON COUNTER AND TEMPERATURE AT 62F.
POPCORN CHICKEN TEMPED AT 94F ON COUNTER NEXT TO FRYER.
CHICKEN WINGS TEMPED AT 105F ON COUNTER NEXT TO FRYER. CHEESE (SLICED) OBSERVED ON COUNTER AND TEMPERATURE AT 62F.
POPCORN CHICKEN TEMPED AT 94F ON COUNTER NEXT TO FRYER.
CHICKEN WINGS TEMPED AT 105F ON COUNTER NEXT TO FRYER. CHEESE (SLICED) OBSERVED ON COUNTER AND TEMPERATURE AT 62F.
POPCORN CHICKEN TEMPED AT 94F ON COUNTER NEXT TO FRYER.
CHICKEN WINGS TEMPED AT 105F ON COUNTER NEXT TO FRYER. CHEESE (SLICED) OBSERVED ON COUNTER AND TEMPERATURE AT 62F.
POPCORN CHICKEN TEMPED AT 94F ON COUNTER NEXT TO FRYER.
CHICKEN WINGS TEMPED AT 105F ON COUNTER NEXT TO FRYER. CHEESE (SLICED) OBSERVED ON COUNTER AND TEMPERATURE AT 62F.
POPCORN CHICKEN TEMPED AT 94F ON COUNTER NEXT TO FRYER.
CHICKEN WINGS TEMPED AT 105F ON COUNTER NEXT TO FRYER. CHEESE (SLICED) OBSERVED ON COUNTER AND TEMPERATURE AT 62F.
POPCORN CHICKEN TEMPED AT 94F ON COUNTER NEXT TO FRYER.
CHICKEN WINGS TEMPED AT 105F ON COUNTER NEXT TO FRYER. CHEESE (SLICED) OBSERVED ON COUNTER AND TEMPERATURE AT 62F.
POPCORN CHICKEN TEMPED AT 94F ON COUNTER NEXT TO FRYER.
CHICKEN WINGS TEMPED AT 105F ON COUNTER NEXT TO FRYER. CHEESE (SLICED) OBSERVED ON COUNTER AND TEMPERATURE AT 62F.
POPCORN CHICKEN TEMPED AT 94F ON COUNTER NEXT TO FRYER.
CHICKEN WINGS TEMPED AT 105F ON COUNTER NEXT TO FRYER. CHEESE (SLICED) OBSERVED ON COUNTER AND TEMPERATURE AT 62F.
POPCORN CHICKEN TEMPED AT 94F ON COUNTER NEXT TO FRYER.
CHICKEN WINGS TEMPED AT 105F ON COUNTER NEXT TO FRYER. CHEESE (SLICED) OBSERVED ON COUNTER AND TEMPERATURE AT 62F.
POPCORN CHICKEN TEMPED AT 94F ON COUNTER NEXT TO FRYER.
CHICKEN WINGS TEMPED AT 105F ON COUNTER NEXT TO FRYER. CHEESE (SLICED) OBSERVED ON COUNTER AND TEMPERATURE AT 62F.
POPCORN CHICKEN TEMPED AT 94F ON COUNTER NEXT TO FRYER.
CHICKEN WINGS TEMPED AT 105F ON COUNTER NEXT TO FRYER. CHEESE (SLICED) OBSERVED ON COUNTER AND TEMPERATURE AT 62F.
POPCORN CHICKEN TEMPED AT 94F ON COUNTER NEXT TO FRYER.
CHICKEN WINGS TEMPED AT 105F ON COUNTER NEXT TO FRYER. CHEESE (SLICED) OBSERVED ON COUNTER AND TEMPERATURE AT 62F.
POPCORN CHICKEN TEMPED AT 94F ON COUNTER NEXT TO FRYER.
CHICKEN WINGS TEMPED AT 105F ON COUNTER NEXT TO FRYER. CHEESE (SLICED) OBSERVED ON COUNTER AND TEMPERATURE AT 62F.
POPCORN CHICKEN TEMPED AT 94F ON COUNTER NEXT TO FRYER.
CHICKEN WINGS TEMPED AT 105F ON COUNTER NEXT TO FRYER. CHEESE (SLICED) OBSERVED ON COUNTER AND TEMPERATURE AT 62F.
POPCORN CHICKEN TEMPED AT 94F ON COUNTER NEXT TO FRYER.
CHICKEN WINGS TEMPED AT 105F ON COUNTER NEXT TO FRYER. CHEESE (SLICED) OBSERVED ON COUNTER AND TEMPERATURE AT 62F.
POPCORN CHICKEN TEMPED AT 94F ON COUNTER NEXT TO FRYER.
CHICKEN WINGS TEMPED AT 105F ON COUNTER NEXT TO FRYER. CHEESE (SLICED) OBSERVED ON COUNTER AND TEMPERATURE AT 62F.
POPCORN CHICKEN TEMPED AT 94F ON COUNTER NEXT TO FRYER.
CHICKEN WINGS TEMPED AT 105F ON COUNTER NEXT TO FRYER. CHEESE (SLICED) OBSERVED ON COUNTER AND TEMPERATURE AT 62F.
POPCORN CHICKEN TEMPED AT 94F ON COUNTER NEXT TO FRYER.
CHICKEN WINGS TEMPED AT 105F ON COUNTER NEXT TO FRYER. CHEESE (SLICED) OBSERVED ON COUNTER AND TEMPERATURE AT 62F.
POPCORN CHICKEN TEMPED AT 94F ON COUNTER NEXT TO FRYER.
CHICKEN WINGS TEMPED AT 105F ON COUNTER NEXT TO FRYER.
ICE MACHINE INNER FLAP OBSERVED WITH MOLD LIKE GROWTH.
NO FOOD SAFETY CERTIFICATE ON FILE ON FACILITY.
NO THERMOMETER AT FACILITY.
OBSERVED A FLY IN KITCHEN.
OBSERVED SALAD IN COLANDER (SHEET PAN) SET ON TOP OF TRASH CAN.
OBSERVED SLICES OF CARDBOARD USED AT VENTILATION DEFLECTOR AT CEILING.
OBSERVED DUST LIKE ACCUMULATION ON CEILING AND AT CEILING AIR VENTILATION. OBSERVED SLICES OF CARDBOARD USED AT VENTILATION DEFLECTOR AT CEILING.
OBSERVED DUST LIKE ACCUMULATION ON CEILING AND AT CEILING AIR VENTILATION. OBSERVED SLICES OF CARDBOARD USED AT VENTILATION DEFLECTOR AT CEILING.
OBSERVED DUST LIKE ACCUMULATION ON CEILING AND AT CEILING AIR VENTILATION. OBSERVED SLICES OF CARDBOARD USED AT VENTILATION DEFLECTOR AT CEILING.
OBSERVED DUST LIKE ACCUMULATION ON CEILING AND AT CEILING AIR VENTILATION. OBSERVED SLICES OF CARDBOARD USED AT VENTILATION DEFLECTOR AT CEILING.
OBSERVED DUST LIKE ACCUMULATION ON CEILING AND AT CEILING AIR VENTILATION. OBSERVED SLICES OF CARDBOARD USED AT VENTILATION DEFLECTOR AT CEILING.
OBSERVED DUST LIKE ACCUMULATION ON CEILING AND AT CEILING AIR VENTILATION. OBSERVED SLICES OF CARDBOARD USED AT VENTILATION DEFLECTOR AT CEILING.
OBSERVED DUST LIKE ACCUMULATION ON CEILING AND AT CEILING AIR VENTILATION. OBSERVED SLICES OF CARDBOARD USED AT VENTILATION DEFLECTOR AT CEILING.
OBSERVED DUST LIKE ACCUMULATION ON CEILING AND AT CEILING AIR VENTILATION. OBSERVED SLICES OF CARDBOARD USED AT VENTILATION DEFLECTOR AT CEILING.
OBSERVED DUST LIKE ACCUMULATION ON CEILING AND AT CEILING AIR VENTILATION. OBSERVED SLICES OF CARDBOARD USED AT VENTILATION DEFLECTOR AT CEILING.
OBSERVED DUST LIKE ACCUMULATION ON CEILING AND AT CEILING AIR VENTILATION. OBSERVED SLICES OF CARDBOARD USED AT VENTILATION DEFLECTOR AT CEILING.
OBSERVED DUST LIKE ACCUMULATION ON CEILING AND AT CEILING AIR VENTILATION. OBSERVED SLICES OF CARDBOARD USED AT VENTILATION DEFLECTOR AT CEILING.
OBSERVED DUST LIKE ACCUMULATION ON CEILING AND AT CEILING AIR VENTILATION. OBSERVED SLICES OF CARDBOARD USED AT VENTILATION DEFLECTOR AT CEILING.
OBSERVED DUST LIKE ACCUMULATION ON CEILING AND AT CEILING AIR VENTILATION. OBSERVED SLICES OF CARDBOARD USED AT VENTILATION DEFLECTOR AT CEILING.
OBSERVED DUST LIKE ACCUMULATION ON CEILING AND AT CEILING AIR VENTILATION. OBSERVED SLICES OF CARDBOARD USED AT VENTILATION DEFLECTOR AT CEILING.
OBSERVED DUST LIKE ACCUMULATION ON CEILING AND AT CEILING AIR VENTILATION. OBSERVED SLICES OF CARDBOARD USED AT VENTILATION DEFLECTOR AT CEILING.
OBSERVED DUST LIKE ACCUMULATION ON CEILING AND AT CEILING AIR VENTILATION. OBSERVED SLICES OF CARDBOARD USED AT VENTILATION DEFLECTOR AT CEILING.
OBSERVED DUST LIKE ACCUMULATION ON CEILING AND AT CEILING AIR VENTILATION. OBSERVED SLICES OF CARDBOARD USED AT VENTILATION DEFLECTOR AT CEILING.
OBSERVED DUST LIKE ACCUMULATION ON CEILING AND AT CEILING AIR VENTILATION. OBSERVED SLICES OF CARDBOARD USED AT VENTILATION DEFLECTOR AT CEILING.
OBSERVED DUST LIKE ACCUMULATION ON CEILING AND AT CEILING AIR VENTILATION. OBSERVED SLICES OF CARDBOARD USED AT VENTILATION DEFLECTOR AT CEILING.
OBSERVED DUST LIKE ACCUMULATION ON CEILING AND AT CEILING AIR VENTILATION. OBSERVED SLICES OF CARDBOARD USED AT VENTILATION DEFLECTOR AT CEILING.
OBSERVED DUST LIKE ACCUMULATION ON CEILING AND AT CEILING AIR VENTILATION. OBSERVED SLICES OF CARDBOARD USED AT VENTILATION DEFLECTOR AT CEILING.
OBSERVED DUST LIKE ACCUMULATION ON CEILING AND AT CEILING AIR VENTILATION. OBSERVED SLICES OF CARDBOARD USED AT VENTILATION DEFLECTOR AT CEILING.
OBSERVED DUST LIKE ACCUMULATION ON CEILING AND AT CEILING AIR VENTILATION. OBSERVED SLICES OF CARDBOARD USED AT VENTILATION DEFLECTOR AT CEILING.
OBSERVED DUST LIKE ACCUMULATION ON CEILING AND AT CEILING AIR VENTILATION. OBSERVED SLICES OF CARDBOARD USED AT VENTILATION DEFLECTOR AT CEILING.
OBSERVED DUST LIKE ACCUMULATION ON CEILING AND AT CEILING AIR VENTILATION. OBSERVED SLICES OF CARDBOARD USED AT VENTILATION DEFLECTOR AT CEILING.
OBSERVED DUST LIKE ACCUMULATION ON CEILING AND AT CEILING AIR VENTILATION. OBSERVED SLICES OF CARDBOARD USED AT VENTILATION DEFLECTOR AT CEILING.
OBSERVED DUST LIKE ACCUMULATION ON CEILING AND AT CEILING AIR VENTILATION. OBSERVED SLICES OF CARDBOARD USED AT VENTILATION DEFLECTOR AT CEILING.
OBSERVED DUST LIKE ACCUMULATION ON CEILING AND AT CEILING AIR VENTILATION. OBSERVED SLICES OF CARDBOARD USED AT VENTILATION DEFLECTOR AT CEILING.
OBSERVED DUST LIKE ACCUMULATION ON CEILING AND AT CEILING AIR VENTILATION. OBSERVED SLICES OF CARDBOARD USED AT VENTILATION DEFLECTOR AT CEILING.
OBSERVED DUST LIKE ACCUMULATION ON CEILING AND AT CEILING AIR VENTILATION. OBSERVED SLICES OF CARDBOARD USED AT VENTILATION DEFLECTOR AT CEILING.
OBSERVED DUST LIKE ACCUMULATION ON CEILING AND AT CEILING AIR VENTILATION. OBSERVED SLICES OF CARDBOARD USED AT VENTILATION DEFLECTOR AT CEILING.
OBSERVED DUST LIKE ACCUMULATION ON CEILING AND AT CEILING AIR VENTILATION. OBSERVED SLICES OF CARDBOARD USED AT VENTILATION DEFLECTOR AT CEILING.
OBSERVED DUST LIKE ACCUMULATION ON CEILING AND AT CEILING AIR VENTILATION. OBSERVED SLICES OF CARDBOARD USED AT VENTILATION DEFLECTOR AT CEILING.
OBSERVED DUST LIKE ACCUMULATION ON CEILING AND AT CEILING AIR VENTILATION. OBSERVED SLICES OF CARDBOARD USED AT VENTILATION DEFLECTOR AT CEILING.
OBSERVED DUST LIKE ACCUMULATION ON CEILING AND AT CEILING AIR VENTILATION. OBSERVED SLICES OF CARDBOARD USED AT VENTILATION DEFLECTOR AT CEILING.
OBSERVED DUST LIKE ACCUMULATION ON CEILING AND AT CEILING AIR VENTILATION. OBSERVED SLICES OF CARDBOARD USED AT VENTILATION DEFLECTOR AT CEILING.
OBSERVED DUST LIKE ACCUMULATION ON CEILING AND AT CEILING AIR VENTILATION. OBSERVED SLICES OF CARDBOARD USED AT VENTILATION DEFLECTOR AT CEILING.
OBSERVED DUST LIKE ACCUMULATION ON CEILING AND AT CEILING AIR VENTILATION. OBSERVED SLICES OF CARDBOARD USED AT VENTILATION DEFLECTOR AT CEILING.
OBSERVED DUST LIKE ACCUMULATION ON CEILING AND AT CEILING AIR VENTILATION. OBSERVED SLICES OF CARDBOARD USED AT VENTILATION DEFLECTOR AT CEILING.
OBSERVED DUST LIKE ACCUMULATION ON CEILING AND AT CEILING AIR VENTILATION. OBSERVED SLICES OF CARDBOARD USED AT VENTILATION DEFLECTOR AT CEILING.
OBSERVED DUST LIKE ACCUMULATION ON CEILING AND AT CEILING AIR VENTILATION. OBSERVED SLICES OF CARDBOARD USED AT VENTILATION DEFLECTOR AT CEILING.
OBSERVED DUST LIKE ACCUMULATION ON CEILING AND AT CEILING AIR VENTILATION. OBSERVED SLICES OF CARDBOARD USED AT VENTILATION DEFLECTOR AT CEILING.
OBSERVED DUST LIKE ACCUMULATION ON CEILING AND AT CEILING AIR VENTILATION. OBSERVED SLICES OF CARDBOARD USED AT VENTILATION DEFLECTOR AT CEILING.
OBSERVED DUST LIKE ACCUMULATION ON CEILING AND AT CEILING AIR VENTILATION. OBSERVED SLICES OF CARDBOARD USED AT VENTILATION DEFLECTOR AT CEILING.
OBSERVED DUST LIKE ACCUMULATION ON CEILING AND AT CEILING AIR VENTILATION. OBSERVED SLICES OF CARDBOARD USED AT VENTILATION DEFLECTOR AT CEILING.
OBSERVED DUST LIKE ACCUMULATION ON CEILING AND AT CEILING AIR VENTILATION. OBSERVED SLICES OF CARDBOARD USED AT VENTILATION DEFLECTOR AT CEILING.
OBSERVED DUST LIKE ACCUMULATION ON CEILING AND AT CEILING AIR VENTILATION. OBSERVED SLICES OF CARDBOARD USED AT VENTILATION DEFLECTOR AT CEILING.
OBSERVED DUST LIKE ACCUMULATION ON CEILING AND AT CEILING AIR VENTILATION. OBSERVED SLICES OF CARDBOARD USED AT VENTILATION DEFLECTOR AT CEILING.
OBSERVED DUST LIKE ACCUMULATION ON CEILING AND AT CEILING AIR VENTILATION.
OBSERVED SOILED WIPING TOWELS ON COUNTER.
OBSERVED VEGETABLE STORED BELOW RAWS (MEAT) IN REACH IN FRIDGE.
OBSERVED OPEN SACKS OF BULK SUGAR AT DRY STORAGE AREA.
OBSERVED BREAD (ROLLS) ON FLOOR. OBSERVED VEGETABLE STORED BELOW RAWS (MEAT) IN REACH IN FRIDGE.
OBSERVED OPEN SACKS OF BULK SUGAR AT DRY STORAGE AREA.
OBSERVED BREAD (ROLLS) ON FLOOR. OBSERVED VEGETABLE STORED BELOW RAWS (MEAT) IN REACH IN FRIDGE.
OBSERVED OPEN SACKS OF BULK SUGAR AT DRY STORAGE AREA.
OBSERVED BREAD (ROLLS) ON FLOOR. OBSERVED VEGETABLE STORED BELOW RAWS (MEAT) IN REACH IN FRIDGE.
OBSERVED OPEN SACKS OF BULK SUGAR AT DRY STORAGE AREA.
OBSERVED BREAD (ROLLS) ON FLOOR. OBSERVED VEGETABLE STORED BELOW RAWS (MEAT) IN REACH IN FRIDGE.
OBSERVED OPEN SACKS OF BULK SUGAR AT DRY STORAGE AREA.
OBSERVED BREAD (ROLLS) ON FLOOR. OBSERVED VEGETABLE STORED BELOW RAWS (MEAT) IN REACH IN FRIDGE.
OBSERVED OPEN SACKS OF BULK SUGAR AT DRY STORAGE AREA.
OBSERVED BREAD (ROLLS) ON FLOOR. OBSERVED VEGETABLE STORED BELOW RAWS (MEAT) IN REACH IN FRIDGE.
OBSERVED OPEN SACKS OF BULK SUGAR AT DRY STORAGE AREA.
OBSERVED BREAD (ROLLS) ON FLOOR. OBSERVED VEGETABLE STORED BELOW RAWS (MEAT) IN REACH IN FRIDGE.
OBSERVED OPEN SACKS OF BULK SUGAR AT DRY STORAGE AREA.
OBSERVED BREAD (ROLLS) ON FLOOR. OBSERVED VEGETABLE STORED BELOW RAWS (MEAT) IN REACH IN FRIDGE.
OBSERVED OPEN SACKS OF BULK SUGAR AT DRY STORAGE AREA.
OBSERVED BREAD (ROLLS) ON FLOOR. OBSERVED VEGETABLE STORED BELOW RAWS (MEAT) IN REACH IN FRIDGE.
OBSERVED OPEN SACKS OF BULK SUGAR AT DRY STORAGE AREA.
OBSERVED BREAD (ROLLS) ON FLOOR. OBSERVED VEGETABLE STORED BELOW RAWS (MEAT) IN REACH IN FRIDGE.
OBSERVED OPEN SACKS OF BULK SUGAR AT DRY STORAGE AREA.
OBSERVED BREAD (ROLLS) ON FLOOR. OBSERVED VEGETABLE STORED BELOW RAWS (MEAT) IN REACH IN FRIDGE.
OBSERVED OPEN SACKS OF BULK SUGAR AT DRY STORAGE AREA.
OBSERVED BREAD (ROLLS) ON FLOOR. OBSERVED VEGETABLE STORED BELOW RAWS (MEAT) IN REACH IN FRIDGE.
OBSERVED OPEN SACKS OF BULK SUGAR AT DRY STORAGE AREA.
OBSERVED BREAD (ROLLS) ON FLOOR. OBSERVED VEGETABLE STORED BELOW RAWS (MEAT) IN REACH IN FRIDGE.
OBSERVED OPEN SACKS OF BULK SUGAR AT DRY STORAGE AREA.
OBSERVED BREAD (ROLLS) ON FLOOR. OBSERVED VEGETABLE STORED BELOW RAWS (MEAT) IN REACH IN FRIDGE.
OBSERVED OPEN SACKS OF BULK SUGAR AT DRY STORAGE AREA.
OBSERVED BREAD (ROLLS) ON FLOOR. OBSERVED VEGETABLE STORED BELOW RAWS (MEAT) IN REACH IN FRIDGE.
OBSERVED OPEN SACKS OF BULK SUGAR AT DRY STORAGE AREA.
OBSERVED BREAD (ROLLS) ON FLOOR. OBSERVED VEGETABLE STORED BELOW RAWS (MEAT) IN REACH IN FRIDGE.
OBSERVED OPEN SACKS OF BULK SUGAR AT DRY STORAGE AREA.
OBSERVED BREAD (ROLLS) ON FLOOR. OBSERVED VEGETABLE STORED BELOW RAWS (MEAT) IN REACH IN FRIDGE.
OBSERVED OPEN SACKS OF BULK SUGAR AT DRY STORAGE AREA.
OBSERVED BREAD (ROLLS) ON FLOOR. OBSERVED VEGETABLE STORED BELOW RAWS (MEAT) IN REACH IN FRIDGE.
OBSERVED OPEN SACKS OF BULK SUGAR AT DRY STORAGE AREA.
OBSERVED BREAD (ROLLS) ON FLOOR. OBSERVED VEGETABLE STORED BELOW RAWS (MEAT) IN REACH IN FRIDGE.
OBSERVED OPEN SACKS OF BULK SUGAR AT DRY STORAGE AREA.
OBSERVED BREAD (ROLLS) ON FLOOR. OBSERVED VEGETABLE STORED BELOW RAWS (MEAT) IN REACH IN FRIDGE.
OBSERVED OPEN SACKS OF BULK SUGAR AT DRY STORAGE AREA.
OBSERVED BREAD (ROLLS) ON FLOOR. OBSERVED VEGETABLE STORED BELOW RAWS (MEAT) IN REACH IN FRIDGE.
OBSERVED OPEN SACKS OF BULK SUGAR AT DRY STORAGE AREA.
OBSERVED BREAD (ROLLS) ON FLOOR. OBSERVED VEGETABLE STORED BELOW RAWS (MEAT) IN REACH IN FRIDGE.
OBSERVED OPEN SACKS OF BULK SUGAR AT DRY STORAGE AREA.
OBSERVED BREAD (ROLLS) ON FLOOR. OBSERVED VEGETABLE STORED BELOW RAWS (MEAT) IN REACH IN FRIDGE.
OBSERVED OPEN SACKS OF BULK SUGAR AT DRY STORAGE AREA.
OBSERVED BREAD (ROLLS) ON FLOOR. OBSERVED VEGETABLE STORED BELOW RAWS (MEAT) IN REACH IN FRIDGE.
OBSERVED OPEN SACKS OF BULK SUGAR AT DRY STORAGE AREA.
OBSERVED BREAD (ROLLS) ON FLOOR. OBSERVED VEGETABLE STORED BELOW RAWS (MEAT) IN REACH IN FRIDGE.
OBSERVED OPEN SACKS OF BULK SUGAR AT DRY STORAGE AREA.
OBSERVED BREAD (ROLLS) ON FLOOR. OBSERVED VEGETABLE STORED BELOW RAWS (MEAT) IN REACH IN FRIDGE.
OBSERVED OPEN SACKS OF BULK SUGAR AT DRY STORAGE AREA.
OBSERVED BREAD (ROLLS) ON FLOOR. OBSERVED VEGETABLE STORED BELOW RAWS (MEAT) IN REACH IN FRIDGE.
OBSERVED OPEN SACKS OF BULK SUGAR AT DRY STORAGE AREA.
OBSERVED BREAD (ROLLS) ON FLOOR. OBSERVED VEGETABLE STORED BELOW RAWS (MEAT) IN REACH IN FRIDGE.
OBSERVED OPEN SACKS OF BULK SUGAR AT DRY STORAGE AREA.
OBSERVED BREAD (ROLLS) ON FLOOR. OBSERVED VEGETABLE STORED BELOW RAWS (MEAT) IN REACH IN FRIDGE.
OBSERVED OPEN SACKS OF BULK SUGAR AT DRY STORAGE AREA.
OBSERVED BREAD (ROLLS) ON FLOOR. OBSERVED VEGETABLE STORED BELOW RAWS (MEAT) IN REACH IN FRIDGE.
OBSERVED OPEN SACKS OF BULK SUGAR AT DRY STORAGE AREA.
OBSERVED BREAD (ROLLS) ON FLOOR. OBSERVED VEGETABLE STORED BELOW RAWS (MEAT) IN REACH IN FRIDGE.
OBSERVED OPEN SACKS OF BULK SUGAR AT DRY STORAGE AREA.
OBSERVED BREAD (ROLLS) ON FLOOR. OBSERVED VEGETABLE STORED BELOW RAWS (MEAT) IN REACH IN FRIDGE.
OBSERVED OPEN SACKS OF BULK SUGAR AT DRY STORAGE AREA.
OBSERVED BREAD (ROLLS) ON FLOOR. OBSERVED VEGETABLE STORED BELOW RAWS (MEAT) IN REACH IN FRIDGE.
OBSERVED OPEN SACKS OF BULK SUGAR AT DRY STORAGE AREA.
OBSERVED BREAD (ROLLS) ON FLOOR. OBSERVED VEGETABLE STORED BELOW RAWS (MEAT) IN REACH IN FRIDGE.
OBSERVED OPEN SACKS OF BULK SUGAR AT DRY STORAGE AREA.
OBSERVED BREAD (ROLLS) ON FLOOR. OBSERVED VEGETABLE STORED BELOW RAWS (MEAT) IN REACH IN FRIDGE.
OBSERVED OPEN SACKS OF BULK SUGAR AT DRY STORAGE AREA.
OBSERVED BREAD (ROLLS) ON FLOOR. OBSERVED VEGETABLE STORED BELOW RAWS (MEAT) IN REACH IN FRIDGE.
OBSERVED OPEN SACKS OF BULK SUGAR AT DRY STORAGE AREA.
OBSERVED BREAD (ROLLS) ON FLOOR. OBSERVED VEGETABLE STORED BELOW RAWS (MEAT) IN REACH IN FRIDGE.
OBSERVED OPEN SACKS OF BULK SUGAR AT DRY STORAGE AREA.
OBSERVED BREAD (ROLLS) ON FLOOR. OBSERVED VEGETABLE STORED BELOW RAWS (MEAT) IN REACH IN FRIDGE.
OBSERVED OPEN SACKS OF BULK SUGAR AT DRY STORAGE AREA.
OBSERVED BREAD (ROLLS) ON FLOOR. OBSERVED VEGETABLE STORED BELOW RAWS (MEAT) IN REACH IN FRIDGE.
OBSERVED OPEN SACKS OF BULK SUGAR AT DRY STORAGE AREA.
OBSERVED BREAD (ROLLS) ON FLOOR. OBSERVED VEGETABLE STORED BELOW RAWS (MEAT) IN REACH IN FRIDGE.
OBSERVED OPEN SACKS OF BULK SUGAR AT DRY STORAGE AREA.
OBSERVED BREAD (ROLLS) ON FLOOR. OBSERVED VEGETABLE STORED BELOW RAWS (MEAT) IN REACH IN FRIDGE.
OBSERVED OPEN SACKS OF BULK SUGAR AT DRY STORAGE AREA.
OBSERVED BREAD (ROLLS) ON FLOOR. OBSERVED VEGETABLE STORED BELOW RAWS (MEAT) IN REACH IN FRIDGE.
OBSERVED OPEN SACKS OF BULK SUGAR AT DRY STORAGE AREA.
OBSERVED BREAD (ROLLS) ON FLOOR. OBSERVED VEGETABLE STORED BELOW RAWS (MEAT) IN REACH IN FRIDGE.
OBSERVED OPEN SACKS OF BULK SUGAR AT DRY STORAGE AREA.
OBSERVED BREAD (ROLLS) ON FLOOR. OBSERVED VEGETABLE STORED BELOW RAWS (MEAT) IN REACH IN FRIDGE.
OBSERVED OPEN SACKS OF BULK SUGAR AT DRY STORAGE AREA.
OBSERVED BREAD (ROLLS) ON FLOOR. OBSERVED VEGETABLE STORED BELOW RAWS (MEAT) IN REACH IN FRIDGE.
OBSERVED OPEN SACKS OF BULK SUGAR AT DRY STORAGE AREA.
OBSERVED BREAD (ROLLS) ON FLOOR. OBSERVED VEGETABLE STORED BELOW RAWS (MEAT) IN REACH IN FRIDGE.
OBSERVED OPEN SACKS OF BULK SUGAR AT DRY STORAGE AREA.
OBSERVED BREAD (ROLLS) ON FLOOR. OBSERVED VEGETABLE STORED BELOW RAWS (MEAT) IN REACH IN FRIDGE.
OBSERVED OPEN SACKS OF BULK SUGAR AT DRY STORAGE AREA.
OBSERVED BREAD (ROLLS) ON FLOOR. OBSERVED VEGETABLE STORED BELOW RAWS (MEAT) IN REACH IN FRIDGE.
OBSERVED OPEN SACKS OF BULK SUGAR AT DRY STORAGE AREA.
OBSERVED BREAD (ROLLS) ON FLOOR.
OBSERVED WORKER WIPE HANDS ON APRON AND RETURN TO FOOD HANDLING.

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