SAKOON, 357 Castro Street, Mountain View, CA 94041 - Restaurant inspection findings and violations

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Business Info

Restaurant: SAKOON
Address: 357 Castro Street, Mountain View, CA 94041
Type: Restaurant 26+ Employees
Total inspections: 22
Last inspection: Aug 16, 2013
Score
(the higher the better)
99
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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
  • Equipment/Utensils - approved installed, clean
  • Food contact surfaces: clean and sanitized
  • Food in good condition, safe and unadultera...
  • Food separated and protected
  • Food storage containers identified
  • Hands clean & properly washed gloves used p...
  • Hands clean & properly washed gloves used properly...
  • Plumbing-proper backflow devices
Routine Inspection Apr 21, 2010 90
No violation noted during this evaluation. Enforcement Action Apr 21, 2010 100
  • Adequate handwash facilities supplied & acc...
  • Demonstration of knowledge food mgr certification
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Food contact surfaces: clean and sanitized
  • Food separated and protected
  • Food storage containers identified
  • No rodents, insects, birds, or animals
  • Nonfood contact surfaces clean
  • Permits Available
  • Proper hot and cold holding temperatures
Routine Inspection Oct 11, 2010 88
  • Adequate handwash facilities supplied & acc...
  • Equipment/Utensils - approved installed, clean
Follow-up Inspection Oct 14, 2010 98
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Food contact surfaces: clean and sanitized
  • Food separated and protected
  • Garbage and refuse properly disposed facilities
  • No rodents, insects, birds, or animals
Follow-up Inspection Oct 25, 2010 94
No violation noted during this evaluation. Complaint Inspection Nov 11, 2010 100
  • Adequate handwash facilities supplied & acc...
  • Adequate ventilation and lighting designated area
  • Approved thawing methods used, frozen food
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Food contact surfaces: clean and sanitized
  • Food separated and protected
  • Food storage containers identified
  • Garbage and refuse properly disposed facilities
  • Nonfood contact surfaces clean
  • Plumbing-proper backflow devices
  • Proper cooling methods
  • Toxic substances properly identified, stored, used...
Routine Inspection Dec 16, 2010 86
  • Adequate handwash facilities supplied & acc...
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Food separated and protected
  • Nonfood contact surfaces clean
  • Plumbing-proper backflow devices
Follow-up Inspection Jan 5, 2011 94
  • Adequate handwash facilities supplied & acc...
  • Adequate handwash facilities supplied & accessible...
  • Approved thawing methods used, frozen food
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Food contact surfaces: clean and sanitized
  • Food contact surfaces: clean and sanitized
  • Food separated and protected
  • Food storage containers identified
  • Garbage and refuse properly disposed facilities
  • No rodents, insects, birds, or animals
  • Nonfood contact surfaces clean
  • Plumbing-proper backflow devices
  • Proper eating, tasting, drinking or tobacco use
  • Proper signs posted
  • Warewashing facilities: installed, maintained, use...
Routine Inspection Jun 8, 2011 84
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Food separated and protected
  • Garbage and refuse properly disposed facilities
  • No rodents, insects, birds, or animals
  • Plumbing-proper backflow devices
  • Proper signs posted
  • Sewage and wastewater properly disposed
Follow-up Inspection Jun 16, 2011 92
  • Equipment, utensils and linens: storage and use
  • Food in good condition, safe and unadultera...
  • No rodents, insects, birds, or animals
  • Plumbing-proper backflow devices
Follow-up Inspection Jun 23, 2011 92
No violation noted during this evaluation. Enforcement Action Jun 23, 2011 100
  • No rodents, insects, birds, or animals
  • Plumbing-proper backflow devices
Follow-up Inspection Jun 30, 2011 98
  • Adequate ventilation and lighting designated area
  • Consumer self service prevents contamination
  • Demonstration of knowledge food mgr certification
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Food contact surfaces: clean and sanitized
  • Food in good condition, safe and unadultera...
  • Food separated and protected
  • Food storage containers identified
  • Garbage and refuse properly disposed facilities
  • Hot and cold water available
  • Plumbing-proper backflow devices
  • Proper hot and cold holding temperatures
Routine Inspection Dec 6, 2011 82
No violation noted during this evaluation. Enforcement Action Dec 6, 2011 100
  • Demonstration of knowledge food mgr certification
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Garbage and refuse properly disposed facilities
  • Hot and cold water available
Follow-up Inspection Jan 3, 2012 95
No violation noted during this evaluation. Complaint Inspection Jan 3, 2012 100
  • Adequate handwash facilities supplied & acc...
  • Adequate ventilation and lighting designated area
  • Consumer self service prevents contamination
  • Equipment/Utensils - approved installed, clean
  • Food separated and protected
  • Food storage containers identified
  • Hot and cold water available
  • Plumbing-proper backflow devices
  • Premises personal/cleaning items vermin-proofing
  • Proper hot and cold holding temperatures
  • Proper signs posted
Routine Inspection Nov 26, 2012 89
  • Equipment, utensils - Unapproved, unclean, not in good repair, inadequate capacity
  • Food not separated and unprotected
  • Inadequate floors, walls, ceilings: built, maintained, clean
  • Inadequate handwash facilities: supplied or accessible
  • Permits not available
Routine Inspection Apr 18, 2013 95
  • Food contact surfaces unclean and unsanitized
  • Food not separated and unprotected
  • Food storage containers are not identified
  • Garbage and refuse improperly disposed
  • Improper hot and cold holding temperatures
  • Inadequate floors, walls, ceilings: built, maintained, clean
  • Inadequate handwash facilities: supplied or accessible
  • Inadequate ventilation and lighting in designated area
  • Premises not clean, not in good repair; No personal/chemical storage; inadequate vermin-proofing
  • Sewage and wastewater improperly disposed
  • Warewashing facilities: not installed, maintained, or used
  • Wiping cloths: improperly used and stored
Routine Inspection Aug 15, 2013 88
No violation noted during this evaluation. Enforcement Action Aug 15, 2013 100
  • Sewage and wastewater improperly disposed
Follow-up Inspection Aug 16, 2013 99

Violation descriptions and comments

Apr 21, 2010

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))
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,)
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)
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))

Oct 11, 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))
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
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 employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
All food 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 nonfood contact surfaces of utensils and equipment shall be clean. (114115 (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)
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)

Oct 14, 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 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)

Oct 25, 2010

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

Dec 16, 2010

All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (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)
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 walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. (114254, 114254.1, 114254.2)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
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 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

Jan 5, 2011

Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
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 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))
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)

Jun 8, 2011

All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (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)
Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash hands after using the restroom (113953.5) (b) No smoking signs shall be posted in food preparation, food storage, warewashing, and utensil storage areas (113978). (c) Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. (d) Any food facility constructed before January 1, 2004 without public toilet facilities, shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided (113725.1, 114381 (e)).
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
No employees shall eat, drink, or smoke in any work area. (113977)
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)
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 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)

Jun 16, 2011

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)
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 liquid waste must drain to an approved fully functioning sewage disposal system. (114197)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269)
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)

Jun 23, 2011

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)
Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. (113967, 113976, 113980, 113988, 113990, 114035, 114254(c), 114254.3,)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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)

Jun 30, 2011

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

Dec 6, 2011

Unpackaged food shall be displayed and dispensed in a manner that protects the food from contamination. (114063, 114065)
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)
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
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)
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)
All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. (113967, 113976, 113980, 113988, 113990, 114035, 114254(c), 114254.3,)
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 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 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)
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)
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))

Jan 3, 2012

All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
All 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)

Nov 26, 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))
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
All 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 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)
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
Unpackaged food shall be displayed and dispensed in a manner that protects the food from contamination. (114063, 114065)
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)
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)).

Apr 18, 2013

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

BAR PAPER TOWEL DISPENSER NOTED EMPTY.
EXCESS ACCUMULATION OF GREASE NOTED ON FLOOR IN KITCHEN AND ON AND AROUND COOK LINE.
OBSERVED SEVERAL UNCOVERED FOOD ITEMS CHICKEN, BEEF IN WALK-INS.
SEVERAL BUFFET ITEMS NOTED LACKING OVER HEAD PROTECTION AT SELF SERVE AREA. OBSERVED SEVERAL UNCOVERED FOOD ITEMS CHICKEN, BEEF IN WALK-INS.
SEVERAL BUFFET ITEMS NOTED LACKING OVER HEAD PROTECTION AT SELF SERVE AREA. OBSERVED SEVERAL UNCOVERED FOOD ITEMS CHICKEN, BEEF IN WALK-INS.
SEVERAL BUFFET ITEMS NOTED LACKING OVER HEAD PROTECTION AT SELF SERVE AREA. OBSERVED SEVERAL UNCOVERED FOOD ITEMS CHICKEN, BEEF IN WALK-INS.
SEVERAL BUFFET ITEMS NOTED LACKING OVER HEAD PROTECTION AT SELF SERVE AREA. OBSERVED SEVERAL UNCOVERED FOOD ITEMS CHICKEN, BEEF IN WALK-INS.
SEVERAL BUFFET ITEMS NOTED LACKING OVER HEAD PROTECTION AT SELF SERVE AREA. OBSERVED SEVERAL UNCOVERED FOOD ITEMS CHICKEN, BEEF IN WALK-INS.
SEVERAL BUFFET ITEMS NOTED LACKING OVER HEAD PROTECTION AT SELF SERVE AREA. OBSERVED SEVERAL UNCOVERED FOOD ITEMS CHICKEN, BEEF IN WALK-INS.
SEVERAL BUFFET ITEMS NOTED LACKING OVER HEAD PROTECTION AT SELF SERVE AREA. OBSERVED SEVERAL UNCOVERED FOOD ITEMS CHICKEN, BEEF IN WALK-INS.
SEVERAL BUFFET ITEMS NOTED LACKING OVER HEAD PROTECTION AT SELF SERVE AREA. OBSERVED SEVERAL UNCOVERED FOOD ITEMS CHICKEN, BEEF IN WALK-INS.
SEVERAL BUFFET ITEMS NOTED LACKING OVER HEAD PROTECTION AT SELF SERVE AREA. OBSERVED SEVERAL UNCOVERED FOOD ITEMS CHICKEN, BEEF IN WALK-INS.
SEVERAL BUFFET ITEMS NOTED LACKING OVER HEAD PROTECTION AT SELF SERVE AREA. OBSERVED SEVERAL UNCOVERED FOOD ITEMS CHICKEN, BEEF IN WALK-INS.
SEVERAL BUFFET ITEMS NOTED LACKING OVER HEAD PROTECTION AT SELF SERVE AREA. OBSERVED SEVERAL UNCOVERED FOOD ITEMS CHICKEN, BEEF IN WALK-INS.
SEVERAL BUFFET ITEMS NOTED LACKING OVER HEAD PROTECTION AT SELF SERVE AREA.
PERMIT WITH THIS DEPARTMENT NOT DISPLAYED IN PUBLIC VIEW.
UPSTAIRS CHEST STYLE FREEZER APPEARS TO HAVE LARGE ACCUMULATION OF ICE AROUND OPENING AND NOT ABLE TO CLOSE PROPERLY.

Aug 15, 2013

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)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
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 liquid waste must drain to an approved fully functioning sewage disposal system. (114197)
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 facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
All food 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)
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)

MEASURED SEVERAL FOOD POTENTIAL HAZARDOUS FOOD ITEMS (LAMB, CURRY, SPINACH CURRY, BEANS CURRY) MEASURED BETWEEN 47-50F IN THE WALK IN COOLER.
OBSERVED DEBRIS IN THE ICE MACHINE.
OBSERVED EMPLOYEE DRINKS UNCOVERED CUPS IN THE PREP AREA AND BAR AREA.
OBSERVED EMPTY BOXES AND RUBBISH IN THE DUMPSTER AREA AND OUTSIDE THE DUMPSTER.
OBSERVED FOOD ITEMS STORED ON THE FLOOR IN THE KITCHEN AREA.
OBSERVED GREASE ON THE HOOD.
OBSERVED MISSING NAPKINS AT BOTH THE SINK NEAR BAR AREA AND KITCHEN AREA.
OBSERVED MISSING TILE NEAR THE 3-COMP SINK. KITCHEN AREA.
OBSERVED RAW CHICKEN BEING STORED NEXT TO COOKED VEGETABLES AND READY TO EAT FOOD IN THE WALK IN COOLER.
OBSERVED SEVERAL CONTAINERS, HAVING USED CUPS AS SCOOPS AND IN DIRECT CONTACT WITH THE FOOD ITEMS.
OBSERVED FOOD ITEMS STORED ON THE FLOOR IN THE KITCHEN AREA.
OBSERVED MISSING SNEEZE GUARDS IN THE SELF SERVICE BUFFET FOOD AREA. OBSERVED RAW CHICKEN BEING STORED NEXT TO COOKED VEGETABLES AND READY TO EAT FOOD IN THE WALK IN COOLER.
OBSERVED SEVERAL CONTAINERS, HAVING USED CUPS AS SCOOPS AND IN DIRECT CONTACT WITH THE FOOD ITEMS.
OBSERVED FOOD ITEMS STORED ON THE FLOOR IN THE KITCHEN AREA.
OBSERVED MISSING SNEEZE GUARDS IN THE SELF SERVICE BUFFET FOOD AREA. OBSERVED RAW CHICKEN BEING STORED NEXT TO COOKED VEGETABLES AND READY TO EAT FOOD IN THE WALK IN COOLER.
OBSERVED SEVERAL CONTAINERS, HAVING USED CUPS AS SCOOPS AND IN DIRECT CONTACT WITH THE FOOD ITEMS.
OBSERVED FOOD ITEMS STORED ON THE FLOOR IN THE KITCHEN AREA.
OBSERVED MISSING SNEEZE GUARDS IN THE SELF SERVICE BUFFET FOOD AREA. OBSERVED RAW CHICKEN BEING STORED NEXT TO COOKED VEGETABLES AND READY TO EAT FOOD IN THE WALK IN COOLER.
OBSERVED SEVERAL CONTAINERS, HAVING USED CUPS AS SCOOPS AND IN DIRECT CONTACT WITH THE FOOD ITEMS.
OBSERVED FOOD ITEMS STORED ON THE FLOOR IN THE KITCHEN AREA.
OBSERVED MISSING SNEEZE GUARDS IN THE SELF SERVICE BUFFET FOOD AREA. OBSERVED RAW CHICKEN BEING STORED NEXT TO COOKED VEGETABLES AND READY TO EAT FOOD IN THE WALK IN COOLER.
OBSERVED SEVERAL CONTAINERS, HAVING USED CUPS AS SCOOPS AND IN DIRECT CONTACT WITH THE FOOD ITEMS.
OBSERVED FOOD ITEMS STORED ON THE FLOOR IN THE KITCHEN AREA.
OBSERVED MISSING SNEEZE GUARDS IN THE SELF SERVICE BUFFET FOOD AREA. OBSERVED RAW CHICKEN BEING STORED NEXT TO COOKED VEGETABLES AND READY TO EAT FOOD IN THE WALK IN COOLER.
OBSERVED SEVERAL CONTAINERS, HAVING USED CUPS AS SCOOPS AND IN DIRECT CONTACT WITH THE FOOD ITEMS.
OBSERVED FOOD ITEMS STORED ON THE FLOOR IN THE KITCHEN AREA.
OBSERVED MISSING SNEEZE GUARDS IN THE SELF SERVICE BUFFET FOOD AREA. OBSERVED RAW CHICKEN BEING STORED NEXT TO COOKED VEGETABLES AND READY TO EAT FOOD IN THE WALK IN COOLER.
OBSERVED SEVERAL CONTAINERS, HAVING USED CUPS AS SCOOPS AND IN DIRECT CONTACT WITH THE FOOD ITEMS.
OBSERVED FOOD ITEMS STORED ON THE FLOOR IN THE KITCHEN AREA.
OBSERVED MISSING SNEEZE GUARDS IN THE SELF SERVICE BUFFET FOOD AREA. OBSERVED RAW CHICKEN BEING STORED NEXT TO COOKED VEGETABLES AND READY TO EAT FOOD IN THE WALK IN COOLER.
OBSERVED SEVERAL CONTAINERS, HAVING USED CUPS AS SCOOPS AND IN DIRECT CONTACT WITH THE FOOD ITEMS.
OBSERVED FOOD ITEMS STORED ON THE FLOOR IN THE KITCHEN AREA.
OBSERVED MISSING SNEEZE GUARDS IN THE SELF SERVICE BUFFET FOOD AREA. OBSERVED RAW CHICKEN BEING STORED NEXT TO COOKED VEGETABLES AND READY TO EAT FOOD IN THE WALK IN COOLER.
OBSERVED SEVERAL CONTAINERS, HAVING USED CUPS AS SCOOPS AND IN DIRECT CONTACT WITH THE FOOD ITEMS.
OBSERVED FOOD ITEMS STORED ON THE FLOOR IN THE KITCHEN AREA.
OBSERVED MISSING SNEEZE GUARDS IN THE SELF SERVICE BUFFET FOOD AREA. OBSERVED RAW CHICKEN BEING STORED NEXT TO COOKED VEGETABLES AND READY TO EAT FOOD IN THE WALK IN COOLER.
OBSERVED SEVERAL CONTAINERS, HAVING USED CUPS AS SCOOPS AND IN DIRECT CONTACT WITH THE FOOD ITEMS.
OBSERVED FOOD ITEMS STORED ON THE FLOOR IN THE KITCHEN AREA.
OBSERVED MISSING SNEEZE GUARDS IN THE SELF SERVICE BUFFET FOOD AREA. OBSERVED RAW CHICKEN BEING STORED NEXT TO COOKED VEGETABLES AND READY TO EAT FOOD IN THE WALK IN COOLER.
OBSERVED SEVERAL CONTAINERS, HAVING USED CUPS AS SCOOPS AND IN DIRECT CONTACT WITH THE FOOD ITEMS.
OBSERVED FOOD ITEMS STORED ON THE FLOOR IN THE KITCHEN AREA.
OBSERVED MISSING SNEEZE GUARDS IN THE SELF SERVICE BUFFET FOOD AREA. OBSERVED RAW CHICKEN BEING STORED NEXT TO COOKED VEGETABLES AND READY TO EAT FOOD IN THE WALK IN COOLER.
OBSERVED SEVERAL CONTAINERS, HAVING USED CUPS AS SCOOPS AND IN DIRECT CONTACT WITH THE FOOD ITEMS.
OBSERVED FOOD ITEMS STORED ON THE FLOOR IN THE KITCHEN AREA.
OBSERVED MISSING SNEEZE GUARDS IN THE SELF SERVICE BUFFET FOOD AREA. OBSERVED RAW CHICKEN BEING STORED NEXT TO COOKED VEGETABLES AND READY TO EAT FOOD IN THE WALK IN COOLER.
OBSERVED SEVERAL CONTAINERS, HAVING USED CUPS AS SCOOPS AND IN DIRECT CONTACT WITH THE FOOD ITEMS.
OBSERVED FOOD ITEMS STORED ON THE FLOOR IN THE KITCHEN AREA.
OBSERVED MISSING SNEEZE GUARDS IN THE SELF SERVICE BUFFET FOOD AREA. OBSERVED RAW CHICKEN BEING STORED NEXT TO COOKED VEGETABLES AND READY TO EAT FOOD IN THE WALK IN COOLER.
OBSERVED SEVERAL CONTAINERS, HAVING USED CUPS AS SCOOPS AND IN DIRECT CONTACT WITH THE FOOD ITEMS.
OBSERVED FOOD ITEMS STORED ON THE FLOOR IN THE KITCHEN AREA.
OBSERVED MISSING SNEEZE GUARDS IN THE SELF SERVICE BUFFET FOOD AREA. OBSERVED RAW CHICKEN BEING STORED NEXT TO COOKED VEGETABLES AND READY TO EAT FOOD IN THE WALK IN COOLER.
OBSERVED SEVERAL CONTAINERS, HAVING USED CUPS AS SCOOPS AND IN DIRECT CONTACT WITH THE FOOD ITEMS.
OBSERVED FOOD ITEMS STORED ON THE FLOOR IN THE KITCHEN AREA.
OBSERVED MISSING SNEEZE GUARDS IN THE SELF SERVICE BUFFET FOOD AREA. OBSERVED RAW CHICKEN BEING STORED NEXT TO COOKED VEGETABLES AND READY TO EAT FOOD IN THE WALK IN COOLER.
OBSERVED SEVERAL CONTAINERS, HAVING USED CUPS AS SCOOPS AND IN DIRECT CONTACT WITH THE FOOD ITEMS.
OBSERVED FOOD ITEMS STORED ON THE FLOOR IN THE KITCHEN AREA.
OBSERVED MISSING SNEEZE GUARDS IN THE SELF SERVICE BUFFET FOOD AREA. OBSERVED RAW CHICKEN BEING STORED NEXT TO COOKED VEGETABLES AND READY TO EAT FOOD IN THE WALK IN COOLER.
OBSERVED SEVERAL CONTAINERS, HAVING USED CUPS AS SCOOPS AND IN DIRECT CONTACT WITH THE FOOD ITEMS.
OBSERVED FOOD ITEMS STORED ON THE FLOOR IN THE KITCHEN AREA.
OBSERVED MISSING SNEEZE GUARDS IN THE SELF SERVICE BUFFET FOOD AREA. OBSERVED RAW CHICKEN BEING STORED NEXT TO COOKED VEGETABLES AND READY TO EAT FOOD IN THE WALK IN COOLER.
OBSERVED SEVERAL CONTAINERS, HAVING USED CUPS AS SCOOPS AND IN DIRECT CONTACT WITH THE FOOD ITEMS.
OBSERVED FOOD ITEMS STORED ON THE FLOOR IN THE KITCHEN AREA.
OBSERVED MISSING SNEEZE GUARDS IN THE SELF SERVICE BUFFET FOOD AREA. OBSERVED RAW CHICKEN BEING STORED NEXT TO COOKED VEGETABLES AND READY TO EAT FOOD IN THE WALK IN COOLER.
OBSERVED SEVERAL CONTAINERS, HAVING USED CUPS AS SCOOPS AND IN DIRECT CONTACT WITH THE FOOD ITEMS.
OBSERVED FOOD ITEMS STORED ON THE FLOOR IN THE KITCHEN AREA.
OBSERVED MISSING SNEEZE GUARDS IN THE SELF SERVICE BUFFET FOOD AREA. OBSERVED RAW CHICKEN BEING STORED NEXT TO COOKED VEGETABLES AND READY TO EAT FOOD IN THE WALK IN COOLER.
OBSERVED SEVERAL CONTAINERS, HAVING USED CUPS AS SCOOPS AND IN DIRECT CONTACT WITH THE FOOD ITEMS.
OBSERVED FOOD ITEMS STORED ON THE FLOOR IN THE KITCHEN AREA.
OBSERVED MISSING SNEEZE GUARDS IN THE SELF SERVICE BUFFET FOOD AREA. OBSERVED RAW CHICKEN BEING STORED NEXT TO COOKED VEGETABLES AND READY TO EAT FOOD IN THE WALK IN COOLER.
OBSERVED SEVERAL CONTAINERS, HAVING USED CUPS AS SCOOPS AND IN DIRECT CONTACT WITH THE FOOD ITEMS.
OBSERVED FOOD ITEMS STORED ON THE FLOOR IN THE KITCHEN AREA.
OBSERVED MISSING SNEEZE GUARDS IN THE SELF SERVICE BUFFET FOOD AREA. OBSERVED RAW CHICKEN BEING STORED NEXT TO COOKED VEGETABLES AND READY TO EAT FOOD IN THE WALK IN COOLER.
OBSERVED SEVERAL CONTAINERS, HAVING USED CUPS AS SCOOPS AND IN DIRECT CONTACT WITH THE FOOD ITEMS.
OBSERVED FOOD ITEMS STORED ON THE FLOOR IN THE KITCHEN AREA.
OBSERVED MISSING SNEEZE GUARDS IN THE SELF SERVICE BUFFET FOOD AREA. OBSERVED RAW CHICKEN BEING STORED NEXT TO COOKED VEGETABLES AND READY TO EAT FOOD IN THE WALK IN COOLER.
OBSERVED SEVERAL CONTAINERS, HAVING USED CUPS AS SCOOPS AND IN DIRECT CONTACT WITH THE FOOD ITEMS.
OBSERVED FOOD ITEMS STORED ON THE FLOOR IN THE KITCHEN AREA.
OBSERVED MISSING SNEEZE GUARDS IN THE SELF SERVICE BUFFET FOOD AREA. OBSERVED RAW CHICKEN BEING STORED NEXT TO COOKED VEGETABLES AND READY TO EAT FOOD IN THE WALK IN COOLER.
OBSERVED SEVERAL CONTAINERS, HAVING USED CUPS AS SCOOPS AND IN DIRECT CONTACT WITH THE FOOD ITEMS.
OBSERVED FOOD ITEMS STORED ON THE FLOOR IN THE KITCHEN AREA.
OBSERVED MISSING SNEEZE GUARDS IN THE SELF SERVICE BUFFET FOOD AREA. OBSERVED RAW CHICKEN BEING STORED NEXT TO COOKED VEGETABLES AND READY TO EAT FOOD IN THE WALK IN COOLER.
OBSERVED SEVERAL CONTAINERS, HAVING USED CUPS AS SCOOPS AND IN DIRECT CONTACT WITH THE FOOD ITEMS.
OBSERVED FOOD ITEMS STORED ON THE FLOOR IN THE KITCHEN AREA.
OBSERVED MISSING SNEEZE GUARDS IN THE SELF SERVICE BUFFET FOOD AREA. OBSERVED RAW CHICKEN BEING STORED NEXT TO COOKED VEGETABLES AND READY TO EAT FOOD IN THE WALK IN COOLER.
OBSERVED SEVERAL CONTAINERS, HAVING USED CUPS AS SCOOPS AND IN DIRECT CONTACT WITH THE FOOD ITEMS.
OBSERVED FOOD ITEMS STORED ON THE FLOOR IN THE KITCHEN AREA.
OBSERVED MISSING SNEEZE GUARDS IN THE SELF SERVICE BUFFET FOOD AREA. OBSERVED RAW CHICKEN BEING STORED NEXT TO COOKED VEGETABLES AND READY TO EAT FOOD IN THE WALK IN COOLER.
OBSERVED SEVERAL CONTAINERS, HAVING USED CUPS AS SCOOPS AND IN DIRECT CONTACT WITH THE FOOD ITEMS.
OBSERVED FOOD ITEMS STORED ON THE FLOOR IN THE KITCHEN AREA.
OBSERVED MISSING SNEEZE GUARDS IN THE SELF SERVICE BUFFET FOOD AREA. OBSERVED RAW CHICKEN BEING STORED NEXT TO COOKED VEGETABLES AND READY TO EAT FOOD IN THE WALK IN COOLER.
OBSERVED SEVERAL CONTAINERS, HAVING USED CUPS AS SCOOPS AND IN DIRECT CONTACT WITH THE FOOD ITEMS.
OBSERVED FOOD ITEMS STORED ON THE FLOOR IN THE KITCHEN AREA.
OBSERVED MISSING SNEEZE GUARDS IN THE SELF SERVICE BUFFET FOOD AREA. OBSERVED RAW CHICKEN BEING STORED NEXT TO COOKED VEGETABLES AND READY TO EAT FOOD IN THE WALK IN COOLER.
OBSERVED SEVERAL CONTAINERS, HAVING USED CUPS AS SCOOPS AND IN DIRECT CONTACT WITH THE FOOD ITEMS.
OBSERVED FOOD ITEMS STORED ON THE FLOOR IN THE KITCHEN AREA.
OBSERVED MISSING SNEEZE GUARDS IN THE SELF SERVICE BUFFET FOOD AREA. OBSERVED RAW CHICKEN BEING STORED NEXT TO COOKED VEGETABLES AND READY TO EAT FOOD IN THE WALK IN COOLER.
OBSERVED SEVERAL CONTAINERS, HAVING USED CUPS AS SCOOPS AND IN DIRECT CONTACT WITH THE FOOD ITEMS.
OBSERVED FOOD ITEMS STORED ON THE FLOOR IN THE KITCHEN AREA.
OBSERVED MISSING SNEEZE GUARDS IN THE SELF SERVICE BUFFET FOOD AREA. OBSERVED RAW CHICKEN BEING STORED NEXT TO COOKED VEGETABLES AND READY TO EAT FOOD IN THE WALK IN COOLER.
OBSERVED SEVERAL CONTAINERS, HAVING USED CUPS AS SCOOPS AND IN DIRECT CONTACT WITH THE FOOD ITEMS.
OBSERVED FOOD ITEMS STORED ON THE FLOOR IN THE KITCHEN AREA.
OBSERVED MISSING SNEEZE GUARDS IN THE SELF SERVICE BUFFET FOOD AREA. OBSERVED RAW CHICKEN BEING STORED NEXT TO COOKED VEGETABLES AND READY TO EAT FOOD IN THE WALK IN COOLER.
OBSERVED SEVERAL CONTAINERS, HAVING USED CUPS AS SCOOPS AND IN DIRECT CONTACT WITH THE FOOD ITEMS.
OBSERVED FOOD ITEMS STORED ON THE FLOOR IN THE KITCHEN AREA.
OBSERVED MISSING SNEEZE GUARDS IN THE SELF SERVICE BUFFET FOOD AREA. OBSERVED RAW CHICKEN BEING STORED NEXT TO COOKED VEGETABLES AND READY TO EAT FOOD IN THE WALK IN COOLER.
OBSERVED SEVERAL CONTAINERS, HAVING USED CUPS AS SCOOPS AND IN DIRECT CONTACT WITH THE FOOD ITEMS.
OBSERVED FOOD ITEMS STORED ON THE FLOOR IN THE KITCHEN AREA.
OBSERVED MISSING SNEEZE GUARDS IN THE SELF SERVICE BUFFET FOOD AREA. OBSERVED RAW CHICKEN BEING STORED NEXT TO COOKED VEGETABLES AND READY TO EAT FOOD IN THE WALK IN COOLER.
OBSERVED SEVERAL CONTAINERS, HAVING USED CUPS AS SCOOPS AND IN DIRECT CONTACT WITH THE FOOD ITEMS.
OBSERVED FOOD ITEMS STORED ON THE FLOOR IN THE KITCHEN AREA.
OBSERVED MISSING SNEEZE GUARDS IN THE SELF SERVICE BUFFET FOOD AREA. OBSERVED RAW CHICKEN BEING STORED NEXT TO COOKED VEGETABLES AND READY TO EAT FOOD IN THE WALK IN COOLER.
OBSERVED SEVERAL CONTAINERS, HAVING USED CUPS AS SCOOPS AND IN DIRECT CONTACT WITH THE FOOD ITEMS.
OBSERVED FOOD ITEMS STORED ON THE FLOOR IN THE KITCHEN AREA.
OBSERVED MISSING SNEEZE GUARDS IN THE SELF SERVICE BUFFET FOOD AREA. OBSERVED RAW CHICKEN BEING STORED NEXT TO COOKED VEGETABLES AND READY TO EAT FOOD IN THE WALK IN COOLER.
OBSERVED SEVERAL CONTAINERS, HAVING USED CUPS AS SCOOPS AND IN DIRECT CONTACT WITH THE FOOD ITEMS.
OBSERVED FOOD ITEMS STORED ON THE FLOOR IN THE KITCHEN AREA.
OBSERVED MISSING SNEEZE GUARDS IN THE SELF SERVICE BUFFET FOOD AREA. OBSERVED RAW CHICKEN BEING STORED NEXT TO COOKED VEGETABLES AND READY TO EAT FOOD IN THE WALK IN COOLER.
OBSERVED SEVERAL CONTAINERS, HAVING USED CUPS AS SCOOPS AND IN DIRECT CONTACT WITH THE FOOD ITEMS.
OBSERVED FOOD ITEMS STORED ON THE FLOOR IN THE KITCHEN AREA.
OBSERVED MISSING SNEEZE GUARDS IN THE SELF SERVICE BUFFET FOOD AREA. OBSERVED RAW CHICKEN BEING STORED NEXT TO COOKED VEGETABLES AND READY TO EAT FOOD IN THE WALK IN COOLER.
OBSERVED SEVERAL CONTAINERS, HAVING USED CUPS AS SCOOPS AND IN DIRECT CONTACT WITH THE FOOD ITEMS.
OBSERVED FOOD ITEMS STORED ON THE FLOOR IN THE KITCHEN AREA.
OBSERVED MISSING SNEEZE GUARDS IN THE SELF SERVICE BUFFET FOOD AREA. OBSERVED RAW CHICKEN BEING STORED NEXT TO COOKED VEGETABLES AND READY TO EAT FOOD IN THE WALK IN COOLER.
OBSERVED SEVERAL CONTAINERS, HAVING USED CUPS AS SCOOPS AND IN DIRECT CONTACT WITH THE FOOD ITEMS.
OBSERVED FOOD ITEMS STORED ON THE FLOOR IN THE KITCHEN AREA.
OBSERVED MISSING SNEEZE GUARDS IN THE SELF SERVICE BUFFET FOOD AREA. OBSERVED RAW CHICKEN BEING STORED NEXT TO COOKED VEGETABLES AND READY TO EAT FOOD IN THE WALK IN COOLER.
OBSERVED SEVERAL CONTAINERS, HAVING USED CUPS AS SCOOPS AND IN DIRECT CONTACT WITH THE FOOD ITEMS.
OBSERVED FOOD ITEMS STORED ON THE FLOOR IN THE KITCHEN AREA.
OBSERVED MISSING SNEEZE GUARDS IN THE SELF SERVICE BUFFET FOOD AREA. OBSERVED RAW CHICKEN BEING STORED NEXT TO COOKED VEGETABLES AND READY TO EAT FOOD IN THE WALK IN COOLER.
OBSERVED SEVERAL CONTAINERS, HAVING USED CUPS AS SCOOPS AND IN DIRECT CONTACT WITH THE FOOD ITEMS.
OBSERVED FOOD ITEMS STORED ON THE FLOOR IN THE KITCHEN AREA.
OBSERVED MISSING SNEEZE GUARDS IN THE SELF SERVICE BUFFET FOOD AREA. OBSERVED RAW CHICKEN BEING STORED NEXT TO COOKED VEGETABLES AND READY TO EAT FOOD IN THE WALK IN COOLER.
OBSERVED SEVERAL CONTAINERS, HAVING USED CUPS AS SCOOPS AND IN DIRECT CONTACT WITH THE FOOD ITEMS.
OBSERVED FOOD ITEMS STORED ON THE FLOOR IN THE KITCHEN AREA.
OBSERVED MISSING SNEEZE GUARDS IN THE SELF SERVICE BUFFET FOOD AREA. OBSERVED RAW CHICKEN BEING STORED NEXT TO COOKED VEGETABLES AND READY TO EAT FOOD IN THE WALK IN COOLER.
OBSERVED SEVERAL CONTAINERS, HAVING USED CUPS AS SCOOPS AND IN DIRECT CONTACT WITH THE FOOD ITEMS.
OBSERVED FOOD ITEMS STORED ON THE FLOOR IN THE KITCHEN AREA.
OBSERVED MISSING SNEEZE GUARDS IN THE SELF SERVICE BUFFET FOOD AREA. OBSERVED RAW CHICKEN BEING STORED NEXT TO COOKED VEGETABLES AND READY TO EAT FOOD IN THE WALK IN COOLER.
OBSERVED SEVERAL CONTAINERS, HAVING USED CUPS AS SCOOPS AND IN DIRECT CONTACT WITH THE FOOD ITEMS.
OBSERVED FOOD ITEMS STORED ON THE FLOOR IN THE KITCHEN AREA.
OBSERVED MISSING SNEEZE GUARDS IN THE SELF SERVICE BUFFET FOOD AREA. OBSERVED RAW CHICKEN BEING STORED NEXT TO COOKED VEGETABLES AND READY TO EAT FOOD IN THE WALK IN COOLER.
OBSERVED SEVERAL CONTAINERS, HAVING USED CUPS AS SCOOPS AND IN DIRECT CONTACT WITH THE FOOD ITEMS.
OBSERVED FOOD ITEMS STORED ON THE FLOOR IN THE KITCHEN AREA.
OBSERVED MISSING SNEEZE GUARDS IN THE SELF SERVICE BUFFET FOOD AREA. OBSERVED RAW CHICKEN BEING STORED NEXT TO COOKED VEGETABLES AND READY TO EAT FOOD IN THE WALK IN COOLER.
OBSERVED SEVERAL CONTAINERS, HAVING USED CUPS AS SCOOPS AND IN DIRECT CONTACT WITH THE FOOD ITEMS.
OBSERVED FOOD ITEMS STORED ON THE FLOOR IN THE KITCHEN AREA.
OBSERVED MISSING SNEEZE GUARDS IN THE SELF SERVICE BUFFET FOOD AREA. OBSERVED RAW CHICKEN BEING STORED NEXT TO COOKED VEGETABLES AND READY TO EAT FOOD IN THE WALK IN COOLER.
OBSERVED SEVERAL CONTAINERS, HAVING USED CUPS AS SCOOPS AND IN DIRECT CONTACT WITH THE FOOD ITEMS.
OBSERVED FOOD ITEMS STORED ON THE FLOOR IN THE KITCHEN AREA.
OBSERVED MISSING SNEEZE GUARDS IN THE SELF SERVICE BUFFET FOOD AREA. OBSERVED RAW CHICKEN BEING STORED NEXT TO COOKED VEGETABLES AND READY TO EAT FOOD IN THE WALK IN COOLER.
OBSERVED SEVERAL CONTAINERS, HAVING USED CUPS AS SCOOPS AND IN DIRECT CONTACT WITH THE FOOD ITEMS.
OBSERVED FOOD ITEMS STORED ON THE FLOOR IN THE KITCHEN AREA.
OBSERVED MISSING SNEEZE GUARDS IN THE SELF SERVICE BUFFET FOOD AREA. OBSERVED RAW CHICKEN BEING STORED NEXT TO COOKED VEGETABLES AND READY TO EAT FOOD IN THE WALK IN COOLER.
OBSERVED SEVERAL CONTAINERS, HAVING USED CUPS AS SCOOPS AND IN DIRECT CONTACT WITH THE FOOD ITEMS.
OBSERVED FOOD ITEMS STORED ON THE FLOOR IN THE KITCHEN AREA.
OBSERVED MISSING SNEEZE GUARDS IN THE SELF SERVICE BUFFET FOOD AREA. OBSERVED RAW CHICKEN BEING STORED NEXT TO COOKED VEGETABLES AND READY TO EAT FOOD IN THE WALK IN COOLER.
OBSERVED SEVERAL CONTAINERS, HAVING USED CUPS AS SCOOPS AND IN DIRECT CONTACT WITH THE FOOD ITEMS.
OBSERVED FOOD ITEMS STORED ON THE FLOOR IN THE KITCHEN AREA.
OBSERVED MISSING SNEEZE GUARDS IN THE SELF SERVICE BUFFET FOOD AREA. OBSERVED RAW CHICKEN BEING STORED NEXT TO COOKED VEGETABLES AND READY TO EAT FOOD IN THE WALK IN COOLER.
OBSERVED SEVERAL CONTAINERS, HAVING USED CUPS AS SCOOPS AND IN DIRECT CONTACT WITH THE FOOD ITEMS.
OBSERVED FOOD ITEMS STORED ON THE FLOOR IN THE KITCHEN AREA.
OBSERVED MISSING SNEEZE GUARDS IN THE SELF SERVICE BUFFET FOOD AREA. OBSERVED RAW CHICKEN BEING STORED NEXT TO COOKED VEGETABLES AND READY TO EAT FOOD IN THE WALK IN COOLER.
OBSERVED SEVERAL CONTAINERS, HAVING USED CUPS AS SCOOPS AND IN DIRECT CONTACT WITH THE FOOD ITEMS.
OBSERVED FOOD ITEMS STORED ON THE FLOOR IN THE KITCHEN AREA.
OBSERVED MISSING SNEEZE GUARDS IN THE SELF SERVICE BUFFET FOOD AREA. OBSERVED RAW CHICKEN BEING STORED NEXT TO COOKED VEGETABLES AND READY TO EAT FOOD IN THE WALK IN COOLER.
OBSERVED SEVERAL CONTAINERS, HAVING USED CUPS AS SCOOPS AND IN DIRECT CONTACT WITH THE FOOD ITEMS.
OBSERVED FOOD ITEMS STORED ON THE FLOOR IN THE KITCHEN AREA.
OBSERVED MISSING SNEEZE GUARDS IN THE SELF SERVICE BUFFET FOOD AREA. OBSERVED RAW CHICKEN BEING STORED NEXT TO COOKED VEGETABLES AND READY TO EAT FOOD IN THE WALK IN COOLER.
OBSERVED SEVERAL CONTAINERS, HAVING USED CUPS AS SCOOPS AND IN DIRECT CONTACT WITH THE FOOD ITEMS.
OBSERVED FOOD ITEMS STORED ON THE FLOOR IN THE KITCHEN AREA.
OBSERVED MISSING SNEEZE GUARDS IN THE SELF SERVICE BUFFET FOOD AREA. OBSERVED RAW CHICKEN BEING STORED NEXT TO COOKED VEGETABLES AND READY TO EAT FOOD IN THE WALK IN COOLER.
OBSERVED SEVERAL CONTAINERS, HAVING USED CUPS AS SCOOPS AND IN DIRECT CONTACT WITH THE FOOD ITEMS.
OBSERVED FOOD ITEMS STORED ON THE FLOOR IN THE KITCHEN AREA.
OBSERVED MISSING SNEEZE GUARDS IN THE SELF SERVICE BUFFET FOOD AREA. OBSERVED RAW CHICKEN BEING STORED NEXT TO COOKED VEGETABLES AND READY TO EAT FOOD IN THE WALK IN COOLER.
OBSERVED SEVERAL CONTAINERS, HAVING USED CUPS AS SCOOPS AND IN DIRECT CONTACT WITH THE FOOD ITEMS.
OBSERVED FOOD ITEMS STORED ON THE FLOOR IN THE KITCHEN AREA.
OBSERVED MISSING SNEEZE GUARDS IN THE SELF SERVICE BUFFET FOOD AREA. OBSERVED RAW CHICKEN BEING STORED NEXT TO COOKED VEGETABLES AND READY TO EAT FOOD IN THE WALK IN COOLER.
OBSERVED SEVERAL CONTAINERS, HAVING USED CUPS AS SCOOPS AND IN DIRECT CONTACT WITH THE FOOD ITEMS.
OBSERVED FOOD ITEMS STORED ON THE FLOOR IN THE KITCHEN AREA.
OBSERVED MISSING SNEEZE GUARDS IN THE SELF SERVICE BUFFET FOOD AREA. OBSERVED RAW CHICKEN BEING STORED NEXT TO COOKED VEGETABLES AND READY TO EAT FOOD IN THE WALK IN COOLER.
OBSERVED SEVERAL CONTAINERS, HAVING USED CUPS AS SCOOPS AND IN DIRECT CONTACT WITH THE FOOD ITEMS.
OBSERVED FOOD ITEMS STORED ON THE FLOOR IN THE KITCHEN AREA.
OBSERVED MISSING SNEEZE GUARDS IN THE SELF SERVICE BUFFET FOOD AREA. OBSERVED RAW CHICKEN BEING STORED NEXT TO COOKED VEGETABLES AND READY TO EAT FOOD IN THE WALK IN COOLER.
OBSERVED SEVERAL CONTAINERS, HAVING USED CUPS AS SCOOPS AND IN DIRECT CONTACT WITH THE FOOD ITEMS.
OBSERVED FOOD ITEMS STORED ON THE FLOOR IN THE KITCHEN AREA.
OBSERVED MISSING SNEEZE GUARDS IN THE SELF SERVICE BUFFET FOOD AREA. OBSERVED RAW CHICKEN BEING STORED NEXT TO COOKED VEGETABLES AND READY TO EAT FOOD IN THE WALK IN COOLER.
OBSERVED SEVERAL CONTAINERS, HAVING USED CUPS AS SCOOPS AND IN DIRECT CONTACT WITH THE FOOD ITEMS.
OBSERVED FOOD ITEMS STORED ON THE FLOOR IN THE KITCHEN AREA.
OBSERVED MISSING SNEEZE GUARDS IN THE SELF SERVICE BUFFET FOOD AREA. OBSERVED RAW CHICKEN BEING STORED NEXT TO COOKED VEGETABLES AND READY TO EAT FOOD IN THE WALK IN COOLER.
OBSERVED SEVERAL CONTAINERS, HAVING USED CUPS AS SCOOPS AND IN DIRECT CONTACT WITH THE FOOD ITEMS.
OBSERVED FOOD ITEMS STORED ON THE FLOOR IN THE KITCHEN AREA.
OBSERVED MISSING SNEEZE GUARDS IN THE SELF SERVICE BUFFET FOOD AREA. OBSERVED RAW CHICKEN BEING STORED NEXT TO COOKED VEGETABLES AND READY TO EAT FOOD IN THE WALK IN COOLER.
OBSERVED SEVERAL CONTAINERS, HAVING USED CUPS AS SCOOPS AND IN DIRECT CONTACT WITH THE FOOD ITEMS.
OBSERVED FOOD ITEMS STORED ON THE FLOOR IN THE KITCHEN AREA.
OBSERVED MISSING SNEEZE GUARDS IN THE SELF SERVICE BUFFET FOOD AREA. OBSERVED RAW CHICKEN BEING STORED NEXT TO COOKED VEGETABLES AND READY TO EAT FOOD IN THE WALK IN COOLER.
OBSERVED SEVERAL CONTAINERS, HAVING USED CUPS AS SCOOPS AND IN DIRECT CONTACT WITH THE FOOD ITEMS.
OBSERVED FOOD ITEMS STORED ON THE FLOOR IN THE KITCHEN AREA.
OBSERVED MISSING SNEEZE GUARDS IN THE SELF SERVICE BUFFET FOOD AREA. OBSERVED RAW CHICKEN BEING STORED NEXT TO COOKED VEGETABLES AND READY TO EAT FOOD IN THE WALK IN COOLER.
OBSERVED SEVERAL CONTAINERS, HAVING USED CUPS AS SCOOPS AND IN DIRECT CONTACT WITH THE FOOD ITEMS.
OBSERVED FOOD ITEMS STORED ON THE FLOOR IN THE KITCHEN AREA.
OBSERVED MISSING SNEEZE GUARDS IN THE SELF SERVICE BUFFET FOOD AREA.
OBSERVED SEVERAL HEAVILY STAINED WET TOWEL ON FOOD SERVICE COUNTER.
OBSERVED WASTE POOL POOLED ON FLOOR AND LEAKING FROM THE 3-COMP SINK IN THE KITCHEN AREA.

Aug 16, 2013

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

LEAKING JOINT AT 3-COMP SINK HAS BEEN REPAIRED BUT STILL LEAKING PERSISTS.

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