TAVERNA LOUNGE, 769 N Mathilda Avenue, Sunnyvale, CA 94086 - Restaurant inspection findings and violations

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Business Info

Restaurant: TAVERNA LOUNGE
Address: 769 N Mathilda Avenue, Sunnyvale, CA 94086
Type: Restaurant 0-5 Employees
Total inspections: 11
Last inspection: Sep 4, 2013
Score
(the higher the better)
97
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • Adequate handwash facilities supplied & acc...
  • Adequate ventilation and lighting designated area
  • Equipment/Utensils - approved installed, clean
Routine Inspection Feb 24, 2010 97
  • Equipment/Utensils - approved installed, clean
Routine Inspection May 24, 2010 99
  • 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 contact surfaces: clean and sanitized
  • Proper hot and cold holding temperatures
  • Warewashing facilities: installed, maintained, use...
Routine Inspection May 10, 2011 83
  • Adequate handwash facilities supplied & acc...
  • Demonstration of knowledge food mgr certification [multiple violations]
  • Food contact surfaces: clean and sanitized
Routine Inspection Nov 8, 2011 96
No violation noted during this evaluation. Routine Inspection Nov 18, 2011 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 separated and protected
  • Garbage and refuse properly disposed facilities
  • No rodents, insects, birds, or animals
  • Permits Available
  • Plumbing-proper backflow devices
  • Premises personal/cleaning items vermin-proofing
  • Proper hot and cold holding temperatures
  • Proper signs posted
  • Thermometers provided and accurate
  • Warewashing facilities: installed, maintained, use...
  • Wiping cloths: properly used and stored
Routine Inspection Mar 12, 2013 83
  • Adequate handwash facilities supplied/accessible
  • Adequate ventilation and lighting designated area
  • Approved thawing methods used; frozen food
  • Equipment, utensils - approved installed and clean...
  • Equipment, utensils, linens: storage and use
  • Floors, walls, ceilings: built, maintained, clean
  • Food storage containers identified
  • Plumbing; proper backflow devices
  • Proper hot and cold holding temperatures
  • Thermometers provided and accurate
  • Warewashing facilities: installed, maintained, use...
  • Wiping cloths: properly used and stored
Follow-up Inspection Mar 22, 2013 88
No violation noted during this evaluation. Enforcement Action Mar 22, 2013 100
  • Adequate handwash facilities supplied/accessible
  • Approved thawing methods used; frozen food
  • Food storage containers identified
  • Garbage and refuse properly disposed
  • No rodents, insects, birds, or animals
  • Proper hot and cold holding temperatures
  • Wiping cloths: properly used and stored
Follow-up Inspection Apr 5, 2013 93
  • Equipment, utensils - Unapproved, unclean, not in good repair, inadequate capacity
  • Food contact surfaces unclean and unsanitized
  • Food storage containers are not identified
  • Garbage and refuse improperly disposed
  • Improper hot and cold holding temperatures
  • Inadequate demonstration of knowledge; food manager certification
  • Inadequate handwash facilities: supplied or accessible
  • Inadequate ventilation and lighting in designated area
  • Person in charge not present and not performing duties
  • Wiping cloths: improperly used and stored
Routine Inspection Aug 20, 2013 90
  • Equipment, utensils - Unapproved, unclean, not in good repair, inadequate capacity
  • Food contact surfaces unclean and unsanitized
  • Improper hot and cold holding temperatures
Follow-up Inspection Sep 4, 2013 97

Violation descriptions and comments

Feb 24, 2010

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 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)

May 24, 2010

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)

May 10, 2011

All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
All 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)
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))
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)
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))

Nov 8, 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 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 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 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.

Mar 12, 2013

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)
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)
A food facility shall not be open for business without a valid permit. (114067(b) & (c), 114381 (a), 114381.2, 114387)
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))
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
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)
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)
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 signs shall be posted in each toilet room, directing attention to the need to thoroughly wash hands after using the restroom (113953.5) (b) No smoking signs shall be posted in food preparation, food storage, warewashing, and utensil storage areas (113978). (c) Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. (d) Any food facility constructed before January 1, 2004 without public toilet facilities, shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided (113725.1, 114381 (e)).
Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
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)

Mar 22, 2013

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)
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 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 walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)
Food shall be 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))
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))

Apr 5, 2013

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))
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 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)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))

Aug 20, 2013

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)
A person in charge shall be present at the food facility during all hours of operation. (113945-113945.1, 113984.1, 114075)
All food waste and rubbish shall be kept in leak proof and rodent proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior premises of each food facility shall be kept clean and free of litter and rubbish. (114244, 114245, 114245.1, 114245.2, 114245.3, 114245.4, 114245.5, 114245.6, 114245.7, 114245.8)
All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
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))

MEASURED CHLORINE CONCENTRATION AT 0PPM IN THE DISH WASHING MACHINE.
MEASURED CONCENTRATION OF CHLORINE SANITIZER IN WIPING CLOTH SANITIZER BUCKET AT 0PPM.
MEASURED THE AMBIENT AIR TEMPERATURE OF THE REACH DOWN COOLER/PREP UNIT AT 60F.
OBSERVED BLACK SUBSTANCE IN (RED) SODA DISPENSER NOZZLE IN BAR AREA.
OBSERVED ICE MACHINE WITH LID IN DISREPAIR STORED OUTSIDE OF FACILITY. MEASURED THE AMBIENT AIR TEMPERATURE OF THE REACH DOWN COOLER/PREP UNIT AT 60F.
OBSERVED BLACK SUBSTANCE IN (RED) SODA DISPENSER NOZZLE IN BAR AREA.
OBSERVED ICE MACHINE WITH LID IN DISREPAIR STORED OUTSIDE OF FACILITY. MEASURED THE AMBIENT AIR TEMPERATURE OF THE REACH DOWN COOLER/PREP UNIT AT 60F.
OBSERVED BLACK SUBSTANCE IN (RED) SODA DISPENSER NOZZLE IN BAR AREA.
OBSERVED ICE MACHINE WITH LID IN DISREPAIR STORED OUTSIDE OF FACILITY. MEASURED THE AMBIENT AIR TEMPERATURE OF THE REACH DOWN COOLER/PREP UNIT AT 60F.
OBSERVED BLACK SUBSTANCE IN (RED) SODA DISPENSER NOZZLE IN BAR AREA.
OBSERVED ICE MACHINE WITH LID IN DISREPAIR STORED OUTSIDE OF FACILITY. MEASURED THE AMBIENT AIR TEMPERATURE OF THE REACH DOWN COOLER/PREP UNIT AT 60F.
OBSERVED BLACK SUBSTANCE IN (RED) SODA DISPENSER NOZZLE IN BAR AREA.
OBSERVED ICE MACHINE WITH LID IN DISREPAIR STORED OUTSIDE OF FACILITY. MEASURED THE AMBIENT AIR TEMPERATURE OF THE REACH DOWN COOLER/PREP UNIT AT 60F.
OBSERVED BLACK SUBSTANCE IN (RED) SODA DISPENSER NOZZLE IN BAR AREA.
OBSERVED ICE MACHINE WITH LID IN DISREPAIR STORED OUTSIDE OF FACILITY. MEASURED THE AMBIENT AIR TEMPERATURE OF THE REACH DOWN COOLER/PREP UNIT AT 60F.
OBSERVED BLACK SUBSTANCE IN (RED) SODA DISPENSER NOZZLE IN BAR AREA.
OBSERVED ICE MACHINE WITH LID IN DISREPAIR STORED OUTSIDE OF FACILITY. MEASURED THE AMBIENT AIR TEMPERATURE OF THE REACH DOWN COOLER/PREP UNIT AT 60F.
OBSERVED BLACK SUBSTANCE IN (RED) SODA DISPENSER NOZZLE IN BAR AREA.
OBSERVED ICE MACHINE WITH LID IN DISREPAIR STORED OUTSIDE OF FACILITY. MEASURED THE AMBIENT AIR TEMPERATURE OF THE REACH DOWN COOLER/PREP UNIT AT 60F.
OBSERVED BLACK SUBSTANCE IN (RED) SODA DISPENSER NOZZLE IN BAR AREA.
OBSERVED ICE MACHINE WITH LID IN DISREPAIR STORED OUTSIDE OF FACILITY. MEASURED THE AMBIENT AIR TEMPERATURE OF THE REACH DOWN COOLER/PREP UNIT AT 60F.
OBSERVED BLACK SUBSTANCE IN (RED) SODA DISPENSER NOZZLE IN BAR AREA.
OBSERVED ICE MACHINE WITH LID IN DISREPAIR STORED OUTSIDE OF FACILITY. MEASURED THE AMBIENT AIR TEMPERATURE OF THE REACH DOWN COOLER/PREP UNIT AT 60F.
OBSERVED BLACK SUBSTANCE IN (RED) SODA DISPENSER NOZZLE IN BAR AREA.
OBSERVED ICE MACHINE WITH LID IN DISREPAIR STORED OUTSIDE OF FACILITY. MEASURED THE AMBIENT AIR TEMPERATURE OF THE REACH DOWN COOLER/PREP UNIT AT 60F.
OBSERVED BLACK SUBSTANCE IN (RED) SODA DISPENSER NOZZLE IN BAR AREA.
OBSERVED ICE MACHINE WITH LID IN DISREPAIR STORED OUTSIDE OF FACILITY. MEASURED THE AMBIENT AIR TEMPERATURE OF THE REACH DOWN COOLER/PREP UNIT AT 60F.
OBSERVED BLACK SUBSTANCE IN (RED) SODA DISPENSER NOZZLE IN BAR AREA.
OBSERVED ICE MACHINE WITH LID IN DISREPAIR STORED OUTSIDE OF FACILITY. MEASURED THE AMBIENT AIR TEMPERATURE OF THE REACH DOWN COOLER/PREP UNIT AT 60F.
OBSERVED BLACK SUBSTANCE IN (RED) SODA DISPENSER NOZZLE IN BAR AREA.
OBSERVED ICE MACHINE WITH LID IN DISREPAIR STORED OUTSIDE OF FACILITY. MEASURED THE AMBIENT AIR TEMPERATURE OF THE REACH DOWN COOLER/PREP UNIT AT 60F.
OBSERVED BLACK SUBSTANCE IN (RED) SODA DISPENSER NOZZLE IN BAR AREA.
OBSERVED ICE MACHINE WITH LID IN DISREPAIR STORED OUTSIDE OF FACILITY. MEASURED THE AMBIENT AIR TEMPERATURE OF THE REACH DOWN COOLER/PREP UNIT AT 60F.
OBSERVED BLACK SUBSTANCE IN (RED) SODA DISPENSER NOZZLE IN BAR AREA.
OBSERVED ICE MACHINE WITH LID IN DISREPAIR STORED OUTSIDE OF FACILITY. MEASURED THE AMBIENT AIR TEMPERATURE OF THE REACH DOWN COOLER/PREP UNIT AT 60F.
OBSERVED BLACK SUBSTANCE IN (RED) SODA DISPENSER NOZZLE IN BAR AREA.
OBSERVED ICE MACHINE WITH LID IN DISREPAIR STORED OUTSIDE OF FACILITY. MEASURED THE AMBIENT AIR TEMPERATURE OF THE REACH DOWN COOLER/PREP UNIT AT 60F.
OBSERVED BLACK SUBSTANCE IN (RED) SODA DISPENSER NOZZLE IN BAR AREA.
OBSERVED ICE MACHINE WITH LID IN DISREPAIR STORED OUTSIDE OF FACILITY. MEASURED THE AMBIENT AIR TEMPERATURE OF THE REACH DOWN COOLER/PREP UNIT AT 60F.
OBSERVED BLACK SUBSTANCE IN (RED) SODA DISPENSER NOZZLE IN BAR AREA.
OBSERVED ICE MACHINE WITH LID IN DISREPAIR STORED OUTSIDE OF FACILITY. MEASURED THE AMBIENT AIR TEMPERATURE OF THE REACH DOWN COOLER/PREP UNIT AT 60F.
OBSERVED BLACK SUBSTANCE IN (RED) SODA DISPENSER NOZZLE IN BAR AREA.
OBSERVED ICE MACHINE WITH LID IN DISREPAIR STORED OUTSIDE OF FACILITY. MEASURED THE AMBIENT AIR TEMPERATURE OF THE REACH DOWN COOLER/PREP UNIT AT 60F.
OBSERVED BLACK SUBSTANCE IN (RED) SODA DISPENSER NOZZLE IN BAR AREA.
OBSERVED ICE MACHINE WITH LID IN DISREPAIR STORED OUTSIDE OF FACILITY. MEASURED THE AMBIENT AIR TEMPERATURE OF THE REACH DOWN COOLER/PREP UNIT AT 60F.
OBSERVED BLACK SUBSTANCE IN (RED) SODA DISPENSER NOZZLE IN BAR AREA.
OBSERVED ICE MACHINE WITH LID IN DISREPAIR STORED OUTSIDE OF FACILITY. MEASURED THE AMBIENT AIR TEMPERATURE OF THE REACH DOWN COOLER/PREP UNIT AT 60F.
OBSERVED BLACK SUBSTANCE IN (RED) SODA DISPENSER NOZZLE IN BAR AREA.
OBSERVED ICE MACHINE WITH LID IN DISREPAIR STORED OUTSIDE OF FACILITY. MEASURED THE AMBIENT AIR TEMPERATURE OF THE REACH DOWN COOLER/PREP UNIT AT 60F.
OBSERVED BLACK SUBSTANCE IN (RED) SODA DISPENSER NOZZLE IN BAR AREA.
OBSERVED ICE MACHINE WITH LID IN DISREPAIR STORED OUTSIDE OF FACILITY. MEASURED THE AMBIENT AIR TEMPERATURE OF THE REACH DOWN COOLER/PREP UNIT AT 60F.
OBSERVED BLACK SUBSTANCE IN (RED) SODA DISPENSER NOZZLE IN BAR AREA.
OBSERVED ICE MACHINE WITH LID IN DISREPAIR STORED OUTSIDE OF FACILITY. MEASURED THE AMBIENT AIR TEMPERATURE OF THE REACH DOWN COOLER/PREP UNIT AT 60F.
OBSERVED BLACK SUBSTANCE IN (RED) SODA DISPENSER NOZZLE IN BAR AREA.
OBSERVED ICE MACHINE WITH LID IN DISREPAIR STORED OUTSIDE OF FACILITY. MEASURED THE AMBIENT AIR TEMPERATURE OF THE REACH DOWN COOLER/PREP UNIT AT 60F.
OBSERVED BLACK SUBSTANCE IN (RED) SODA DISPENSER NOZZLE IN BAR AREA.
OBSERVED ICE MACHINE WITH LID IN DISREPAIR STORED OUTSIDE OF FACILITY. MEASURED THE AMBIENT AIR TEMPERATURE OF THE REACH DOWN COOLER/PREP UNIT AT 60F.
OBSERVED BLACK SUBSTANCE IN (RED) SODA DISPENSER NOZZLE IN BAR AREA.
OBSERVED ICE MACHINE WITH LID IN DISREPAIR STORED OUTSIDE OF FACILITY. MEASURED THE AMBIENT AIR TEMPERATURE OF THE REACH DOWN COOLER/PREP UNIT AT 60F.
OBSERVED BLACK SUBSTANCE IN (RED) SODA DISPENSER NOZZLE IN BAR AREA.
OBSERVED ICE MACHINE WITH LID IN DISREPAIR STORED OUTSIDE OF FACILITY. MEASURED THE AMBIENT AIR TEMPERATURE OF THE REACH DOWN COOLER/PREP UNIT AT 60F.
OBSERVED BLACK SUBSTANCE IN (RED) SODA DISPENSER NOZZLE IN BAR AREA.
OBSERVED ICE MACHINE WITH LID IN DISREPAIR STORED OUTSIDE OF FACILITY. MEASURED THE AMBIENT AIR TEMPERATURE OF THE REACH DOWN COOLER/PREP UNIT AT 60F.
OBSERVED BLACK SUBSTANCE IN (RED) SODA DISPENSER NOZZLE IN BAR AREA.
OBSERVED ICE MACHINE WITH LID IN DISREPAIR STORED OUTSIDE OF FACILITY. MEASURED THE AMBIENT AIR TEMPERATURE OF THE REACH DOWN COOLER/PREP UNIT AT 60F.
OBSERVED BLACK SUBSTANCE IN (RED) SODA DISPENSER NOZZLE IN BAR AREA.
OBSERVED ICE MACHINE WITH LID IN DISREPAIR STORED OUTSIDE OF FACILITY. MEASURED THE AMBIENT AIR TEMPERATURE OF THE REACH DOWN COOLER/PREP UNIT AT 60F.
OBSERVED BLACK SUBSTANCE IN (RED) SODA DISPENSER NOZZLE IN BAR AREA.
OBSERVED ICE MACHINE WITH LID IN DISREPAIR STORED OUTSIDE OF FACILITY. MEASURED THE AMBIENT AIR TEMPERATURE OF THE REACH DOWN COOLER/PREP UNIT AT 60F.
OBSERVED BLACK SUBSTANCE IN (RED) SODA DISPENSER NOZZLE IN BAR AREA.
OBSERVED ICE MACHINE WITH LID IN DISREPAIR STORED OUTSIDE OF FACILITY. MEASURED THE AMBIENT AIR TEMPERATURE OF THE REACH DOWN COOLER/PREP UNIT AT 60F.
OBSERVED BLACK SUBSTANCE IN (RED) SODA DISPENSER NOZZLE IN BAR AREA.
OBSERVED ICE MACHINE WITH LID IN DISREPAIR STORED OUTSIDE OF FACILITY. MEASURED THE AMBIENT AIR TEMPERATURE OF THE REACH DOWN COOLER/PREP UNIT AT 60F.
OBSERVED BLACK SUBSTANCE IN (RED) SODA DISPENSER NOZZLE IN BAR AREA.
OBSERVED ICE MACHINE WITH LID IN DISREPAIR STORED OUTSIDE OF FACILITY. MEASURED THE AMBIENT AIR TEMPERATURE OF THE REACH DOWN COOLER/PREP UNIT AT 60F.
OBSERVED BLACK SUBSTANCE IN (RED) SODA DISPENSER NOZZLE IN BAR AREA.
OBSERVED ICE MACHINE WITH LID IN DISREPAIR STORED OUTSIDE OF FACILITY. MEASURED THE AMBIENT AIR TEMPERATURE OF THE REACH DOWN COOLER/PREP UNIT AT 60F.
OBSERVED BLACK SUBSTANCE IN (RED) SODA DISPENSER NOZZLE IN BAR AREA.
OBSERVED ICE MACHINE WITH LID IN DISREPAIR STORED OUTSIDE OF FACILITY. MEASURED THE AMBIENT AIR TEMPERATURE OF THE REACH DOWN COOLER/PREP UNIT AT 60F.
OBSERVED BLACK SUBSTANCE IN (RED) SODA DISPENSER NOZZLE IN BAR AREA.
OBSERVED ICE MACHINE WITH LID IN DISREPAIR STORED OUTSIDE OF FACILITY. MEASURED THE AMBIENT AIR TEMPERATURE OF THE REACH DOWN COOLER/PREP UNIT AT 60F.
OBSERVED BLACK SUBSTANCE IN (RED) SODA DISPENSER NOZZLE IN BAR AREA.
OBSERVED ICE MACHINE WITH LID IN DISREPAIR STORED OUTSIDE OF FACILITY. MEASURED THE AMBIENT AIR TEMPERATURE OF THE REACH DOWN COOLER/PREP UNIT AT 60F.
OBSERVED BLACK SUBSTANCE IN (RED) SODA DISPENSER NOZZLE IN BAR AREA.
OBSERVED ICE MACHINE WITH LID IN DISREPAIR STORED OUTSIDE OF FACILITY.
MEASURED THE TEMPERATURE OF CUT TOMATO AT 58F, YELLOW CHEESE AT 62F, TOFU AT 62F, AND WHITE CHEESE AT 61F.
OBSERVED BOXES OF FOOD STORED ON FLOOR IN WALK IN FREEZER.
OBSERVED BURNT OUT LIGHT BULB IN WALK IN FREEZER.
OBSERVED LACK OF PERSON IN CHARGE IN FACILITY.
OBSERVED LID OF OUTSIDE REFUSE (GARBAGE) BIN OPEN.
OBSERVED PAPER TOWEL ROLL ON PREP COUNTER AND NO DISPENSER IN HAND WASHING STATION.

Sep 4, 2013

All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
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)

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