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Business Info

Restaurant: SAN JOSE NOODLE BAR
Address: 856 N 13th Street, San Jose, CA 95112
Type: Restaurant 0-5 Employees
Total inspections: 8
Last inspection: Jul 29, 2013

Score
(the higher the better)
100

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Violation descriptions and comments

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)
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)
Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
All liquid waste must drain to an approved fully functioning sewage disposal system. (114197)
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)
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)

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 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)
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)

Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
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))
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
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))
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 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))
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)
No employees shall eat, drink, or smoke in any work area. (113977)
No employees shall eat, drink, or smoke in any work area. (113977)
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))

Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
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)
A food facility shall not be open for business without a valid permit. (114067(b) & (c), 114381 (a), 114381.2, 114387)
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)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))

Food shall be 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)
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))
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))
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
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)

AT COLD HOLDING, CHICKEN BREAST MEASURED 49F, TURKEY BREAST 52F, AND COOKED BEEF MEASURED 52F.
COOKED FOOD IS STORED NEXT TO RAW BEEF AT UNDER COUNTER REFRIGERATOR, AND AT REACH IN REFRIGERATOR.
FROZEN RAW SHRIMP WAS THAWING IMPROPERLY AT PREPARATION SINK.
HAND SINK NEAR PREPARATION AREA HAS SOIL AND FOOD DEBRIS ACCUMULATION.
ICE MACHINE HAS MOLD LIKE SUBSTANCE ON INTERIOR PANEL.
OBSERVED OPEN BAGS OF DRY GOODS (FLOUR, SUGAR) STORED AT DRY STORAGE.
BAG OF ONIONS AND A BAG OF RICE ARE STORED ON THE FLOOR AT DRY STORAGE. OBSERVED OPEN BAGS OF DRY GOODS (FLOUR, SUGAR) STORED AT DRY STORAGE.
BAG OF ONIONS AND A BAG OF RICE ARE STORED ON THE FLOOR AT DRY STORAGE. OBSERVED OPEN BAGS OF DRY GOODS (FLOUR, SUGAR) STORED AT DRY STORAGE.
BAG OF ONIONS AND A BAG OF RICE ARE STORED ON THE FLOOR AT DRY STORAGE. OBSERVED OPEN BAGS OF DRY GOODS (FLOUR, SUGAR) STORED AT DRY STORAGE.
BAG OF ONIONS AND A BAG OF RICE ARE STORED ON THE FLOOR AT DRY STORAGE. OBSERVED OPEN BAGS OF DRY GOODS (FLOUR, SUGAR) STORED AT DRY STORAGE.
BAG OF ONIONS AND A BAG OF RICE ARE STORED ON THE FLOOR AT DRY STORAGE. OBSERVED OPEN BAGS OF DRY GOODS (FLOUR, SUGAR) STORED AT DRY STORAGE.
BAG OF ONIONS AND A BAG OF RICE ARE STORED ON THE FLOOR AT DRY STORAGE. OBSERVED OPEN BAGS OF DRY GOODS (FLOUR, SUGAR) STORED AT DRY STORAGE.
BAG OF ONIONS AND A BAG OF RICE ARE STORED ON THE FLOOR AT DRY STORAGE. OBSERVED OPEN BAGS OF DRY GOODS (FLOUR, SUGAR) STORED AT DRY STORAGE.
BAG OF ONIONS AND A BAG OF RICE ARE STORED ON THE FLOOR AT DRY STORAGE. OBSERVED OPEN BAGS OF DRY GOODS (FLOUR, SUGAR) STORED AT DRY STORAGE.
BAG OF ONIONS AND A BAG OF RICE ARE STORED ON THE FLOOR AT DRY STORAGE. OBSERVED OPEN BAGS OF DRY GOODS (FLOUR, SUGAR) STORED AT DRY STORAGE.
BAG OF ONIONS AND A BAG OF RICE ARE STORED ON THE FLOOR AT DRY STORAGE. OBSERVED OPEN BAGS OF DRY GOODS (FLOUR, SUGAR) STORED AT DRY STORAGE.
BAG OF ONIONS AND A BAG OF RICE ARE STORED ON THE FLOOR AT DRY STORAGE. OBSERVED OPEN BAGS OF DRY GOODS (FLOUR, SUGAR) STORED AT DRY STORAGE.
BAG OF ONIONS AND A BAG OF RICE ARE STORED ON THE FLOOR AT DRY STORAGE. OBSERVED OPEN BAGS OF DRY GOODS (FLOUR, SUGAR) STORED AT DRY STORAGE.
BAG OF ONIONS AND A BAG OF RICE ARE STORED ON THE FLOOR AT DRY STORAGE. OBSERVED OPEN BAGS OF DRY GOODS (FLOUR, SUGAR) STORED AT DRY STORAGE.
BAG OF ONIONS AND A BAG OF RICE ARE STORED ON THE FLOOR AT DRY STORAGE. OBSERVED OPEN BAGS OF DRY GOODS (FLOUR, SUGAR) STORED AT DRY STORAGE.
BAG OF ONIONS AND A BAG OF RICE ARE STORED ON THE FLOOR AT DRY STORAGE. OBSERVED OPEN BAGS OF DRY GOODS (FLOUR, SUGAR) STORED AT DRY STORAGE.
BAG OF ONIONS AND A BAG OF RICE ARE STORED ON THE FLOOR AT DRY STORAGE. OBSERVED OPEN BAGS OF DRY GOODS (FLOUR, SUGAR) STORED AT DRY STORAGE.
BAG OF ONIONS AND A BAG OF RICE ARE STORED ON THE FLOOR AT DRY STORAGE. OBSERVED OPEN BAGS OF DRY GOODS (FLOUR, SUGAR) STORED AT DRY STORAGE.
BAG OF ONIONS AND A BAG OF RICE ARE STORED ON THE FLOOR AT DRY STORAGE. OBSERVED OPEN BAGS OF DRY GOODS (FLOUR, SUGAR) STORED AT DRY STORAGE.
BAG OF ONIONS AND A BAG OF RICE ARE STORED ON THE FLOOR AT DRY STORAGE. OBSERVED OPEN BAGS OF DRY GOODS (FLOUR, SUGAR) STORED AT DRY STORAGE.
BAG OF ONIONS AND A BAG OF RICE ARE STORED ON THE FLOOR AT DRY STORAGE. OBSERVED OPEN BAGS OF DRY GOODS (FLOUR, SUGAR) STORED AT DRY STORAGE.
BAG OF ONIONS AND A BAG OF RICE ARE STORED ON THE FLOOR AT DRY STORAGE. OBSERVED OPEN BAGS OF DRY GOODS (FLOUR, SUGAR) STORED AT DRY STORAGE.
BAG OF ONIONS AND A BAG OF RICE ARE STORED ON THE FLOOR AT DRY STORAGE. OBSERVED OPEN BAGS OF DRY GOODS (FLOUR, SUGAR) STORED AT DRY STORAGE.
BAG OF ONIONS AND A BAG OF RICE ARE STORED ON THE FLOOR AT DRY STORAGE. OBSERVED OPEN BAGS OF DRY GOODS (FLOUR, SUGAR) STORED AT DRY STORAGE.
BAG OF ONIONS AND A BAG OF RICE ARE STORED ON THE FLOOR AT DRY STORAGE. OBSERVED OPEN BAGS OF DRY GOODS (FLOUR, SUGAR) STORED AT DRY STORAGE.
BAG OF ONIONS AND A BAG OF RICE ARE STORED ON THE FLOOR AT DRY STORAGE. OBSERVED OPEN BAGS OF DRY GOODS (FLOUR, SUGAR) STORED AT DRY STORAGE.
BAG OF ONIONS AND A BAG OF RICE ARE STORED ON THE FLOOR AT DRY STORAGE. OBSERVED OPEN BAGS OF DRY GOODS (FLOUR, SUGAR) STORED AT DRY STORAGE.
BAG OF ONIONS AND A BAG OF RICE ARE STORED ON THE FLOOR AT DRY STORAGE. OBSERVED OPEN BAGS OF DRY GOODS (FLOUR, SUGAR) STORED AT DRY STORAGE.
BAG OF ONIONS AND A BAG OF RICE ARE STORED ON THE FLOOR AT DRY STORAGE. OBSERVED OPEN BAGS OF DRY GOODS (FLOUR, SUGAR) STORED AT DRY STORAGE.
BAG OF ONIONS AND A BAG OF RICE ARE STORED ON THE FLOOR AT DRY STORAGE. OBSERVED OPEN BAGS OF DRY GOODS (FLOUR, SUGAR) STORED AT DRY STORAGE.
BAG OF ONIONS AND A BAG OF RICE ARE STORED ON THE FLOOR AT DRY STORAGE. OBSERVED OPEN BAGS OF DRY GOODS (FLOUR, SUGAR) STORED AT DRY STORAGE.
BAG OF ONIONS AND A BAG OF RICE ARE STORED ON THE FLOOR AT DRY STORAGE. OBSERVED OPEN BAGS OF DRY GOODS (FLOUR, SUGAR) STORED AT DRY STORAGE.
BAG OF ONIONS AND A BAG OF RICE ARE STORED ON THE FLOOR AT DRY STORAGE. OBSERVED OPEN BAGS OF DRY GOODS (FLOUR, SUGAR) STORED AT DRY STORAGE.
BAG OF ONIONS AND A BAG OF RICE ARE STORED ON THE FLOOR AT DRY STORAGE. OBSERVED OPEN BAGS OF DRY GOODS (FLOUR, SUGAR) STORED AT DRY STORAGE.
BAG OF ONIONS AND A BAG OF RICE ARE STORED ON THE FLOOR AT DRY STORAGE. OBSERVED OPEN BAGS OF DRY GOODS (FLOUR, SUGAR) STORED AT DRY STORAGE.
BAG OF ONIONS AND A BAG OF RICE ARE STORED ON THE FLOOR AT DRY STORAGE. OBSERVED OPEN BAGS OF DRY GOODS (FLOUR, SUGAR) STORED AT DRY STORAGE.
BAG OF ONIONS AND A BAG OF RICE ARE STORED ON THE FLOOR AT DRY STORAGE. OBSERVED OPEN BAGS OF DRY GOODS (FLOUR, SUGAR) STORED AT DRY STORAGE.
BAG OF ONIONS AND A BAG OF RICE ARE STORED ON THE FLOOR AT DRY STORAGE. OBSERVED OPEN BAGS OF DRY GOODS (FLOUR, SUGAR) STORED AT DRY STORAGE.
BAG OF ONIONS AND A BAG OF RICE ARE STORED ON THE FLOOR AT DRY STORAGE. OBSERVED OPEN BAGS OF DRY GOODS (FLOUR, SUGAR) STORED AT DRY STORAGE.
BAG OF ONIONS AND A BAG OF RICE ARE STORED ON THE FLOOR AT DRY STORAGE. OBSERVED OPEN BAGS OF DRY GOODS (FLOUR, SUGAR) STORED AT DRY STORAGE.
BAG OF ONIONS AND A BAG OF RICE ARE STORED ON THE FLOOR AT DRY STORAGE. OBSERVED OPEN BAGS OF DRY GOODS (FLOUR, SUGAR) STORED AT DRY STORAGE.
BAG OF ONIONS AND A BAG OF RICE ARE STORED ON THE FLOOR AT DRY STORAGE. OBSERVED OPEN BAGS OF DRY GOODS (FLOUR, SUGAR) STORED AT DRY STORAGE.
BAG OF ONIONS AND A BAG OF RICE ARE STORED ON THE FLOOR AT DRY STORAGE. OBSERVED OPEN BAGS OF DRY GOODS (FLOUR, SUGAR) STORED AT DRY STORAGE.
BAG OF ONIONS AND A BAG OF RICE ARE STORED ON THE FLOOR AT DRY STORAGE. OBSERVED OPEN BAGS OF DRY GOODS (FLOUR, SUGAR) STORED AT DRY STORAGE.
BAG OF ONIONS AND A BAG OF RICE ARE STORED ON THE FLOOR AT DRY STORAGE. OBSERVED OPEN BAGS OF DRY GOODS (FLOUR, SUGAR) STORED AT DRY STORAGE.
BAG OF ONIONS AND A BAG OF RICE ARE STORED ON THE FLOOR AT DRY STORAGE. OBSERVED OPEN BAGS OF DRY GOODS (FLOUR, SUGAR) STORED AT DRY STORAGE.
BAG OF ONIONS AND A BAG OF RICE ARE STORED ON THE FLOOR AT DRY STORAGE. OBSERVED OPEN BAGS OF DRY GOODS (FLOUR, SUGAR) STORED AT DRY STORAGE.
BAG OF ONIONS AND A BAG OF RICE ARE STORED ON THE FLOOR AT DRY STORAGE. OBSERVED OPEN BAGS OF DRY GOODS (FLOUR, SUGAR) STORED AT DRY STORAGE.
BAG OF ONIONS AND A BAG OF RICE ARE STORED ON THE FLOOR AT DRY STORAGE. OBSERVED OPEN BAGS OF DRY GOODS (FLOUR, SUGAR) STORED AT DRY STORAGE.
BAG OF ONIONS AND A BAG OF RICE ARE STORED ON THE FLOOR AT DRY STORAGE. OBSERVED OPEN BAGS OF DRY GOODS (FLOUR, SUGAR) STORED AT DRY STORAGE.
BAG OF ONIONS AND A BAG OF RICE ARE STORED ON THE FLOOR AT DRY STORAGE. OBSERVED OPEN BAGS OF DRY GOODS (FLOUR, SUGAR) STORED AT DRY STORAGE.
BAG OF ONIONS AND A BAG OF RICE ARE STORED ON THE FLOOR AT DRY STORAGE. OBSERVED OPEN BAGS OF DRY GOODS (FLOUR, SUGAR) STORED AT DRY STORAGE.
BAG OF ONIONS AND A BAG OF RICE ARE STORED ON THE FLOOR AT DRY STORAGE. OBSERVED OPEN BAGS OF DRY GOODS (FLOUR, SUGAR) STORED AT DRY STORAGE.
BAG OF ONIONS AND A BAG OF RICE ARE STORED ON THE FLOOR AT DRY STORAGE. OBSERVED OPEN BAGS OF DRY GOODS (FLOUR, SUGAR) STORED AT DRY STORAGE.
BAG OF ONIONS AND A BAG OF RICE ARE STORED ON THE FLOOR AT DRY STORAGE. OBSERVED OPEN BAGS OF DRY GOODS (FLOUR, SUGAR) STORED AT DRY STORAGE.
BAG OF ONIONS AND A BAG OF RICE ARE STORED ON THE FLOOR AT DRY STORAGE.
TEST STRIPS ARE NOT AVAILABLE AT THIS FOOD FACILITY.
WIPING TOWELS ARE STORED IMPROPERLY AT KITCHEN AREA AND SERVICE AREA.

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Parking:

Garage Private Lot Street Valet Validated

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Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

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BON APPETIT @ FLEXTRONICS CAFE	San Jose, CA
PANDA EXPRESS #752	San Jose, CA
TACO BELL #28810	San Jose, CA
SAN JOSE MOOSE LODGE #401	San Jose, CA
WIENERSCHNITZEL #366	San Jose, CA
JACK IN THE BOX #407	San Jose, CA
FRESCO WORLD MARKET- TAQUERIA	San Jose, CA
STARBUCKS COFFEE #2840	San Jose, CA

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