WONDERFUL CHINESE GOURMET, INC, 1600 S De Anza Bl 20, San Jose, CA 95129 - Restaurant inspection findings and violations

  1. California small cities
  2. California smaller cities
  3. California
  4. Santa Clara County, CA Restaurants

Business Info

Restaurant: WONDERFUL CHINESE GOURMET, INC
Address: 1600 S De Anza Bl 20, San Jose, CA 95129
Type: Restaurant 6-25 Employees
Total inspections: 8
Last inspection: Sep 3, 2013
Score
(the higher the better)
100
Add photo of this business Description:

Restaurant representatives - add corrected or new information about WONDERFUL CHINESE GOURMET, INC, 1600 S De Anza Bl 20, San Jose, CA 95129 »


Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Proper hot and cold holding temperatures
  • Proper hot and cold holding temperatures
Routine Inspection Mar 18, 2010 96
  • Equipment/Utensils - approved installed, clean
Follow-up Inspection Mar 31, 2010 99
  • Adequate ventilation and lighting designated area
  • Equipment/Utensils - approved installed, clean
  • Food separated and protected
  • Food storage containers identified
  • Proper hot and cold holding temperatures
  • Wiping cloths: properly used and stored
Routine Inspection Mar 10, 2011 94
  • Demonstration of knowledge food mgr certification
  • Equipment/Utensils - approved installed, clean
  • Food storage containers identified
  • Proper signs posted
Routine Inspection Oct 6, 2011 96
  • Adequate ventilation and lighting designated area
  • Approved thawing methods used, frozen food
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Food separated and protected
  • Proper hot and cold holding temperatures
  • Proper hot and cold holding temperatures
  • Wiping cloths: properly used and stored
Routine Inspection Nov 1, 2012 92
  • Equipment, utensils - Unapproved, unclean, not in good repair, inadequate capacity
  • Equipment, utensils, linens: Improper storage and use
  • Food not separated and unprotected
  • Improper hot and cold holding temperatures
  • Inadequate ventilation and lighting in designated area
  • Unapproved thawing methods used; frozen food
  • Wiping cloths: improperly used and stored
Routine Inspection Jun 10, 2013 93
  • Equipment, utensils - Unapproved, unclean, not in good repair, inadequate capacity
  • Equipment, utensils, linens: Improper storage and use
  • Food contact surfaces unclean and unsanitized
  • Food not separated and unprotected
  • Food storage containers are not identified
  • Hands not clean/improperly washed/gloves not used properly [multiple violations]
  • Improper hot and cold holding temperatures
  • Inadequate floors, walls, ceilings: built, maintained, clean
  • Inadequate handwash facilities: supplied or accessible [multiple violations]
  • Nonfood contact surfaces not clean
  • Thermometers missing or inaccurate
  • Wiping cloths: improperly used and stored
Routine Inspection Aug 15, 2013 86
No violation noted during this evaluation. Complaint Inspection Sep 3, 2013 100

Violation descriptions and comments

Mar 18, 2010

Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
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)
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)

Mar 31, 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)

Mar 10, 2011

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 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 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))
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)

Oct 6, 2011

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 employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
Handwashing 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)).

Nov 1, 2012

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))
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 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)
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))

Jun 10, 2013

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))
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)
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))

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))
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)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 °F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)
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))

3-DOOR WHITE REFRIGERATOR HAS BROKEN GASKETS, DOORS DO NOT STAY CLOSED, INTERNAL THERMOMETER REPORTEDLY BROKEN, SHELVES AND DOORS DIRTY.
AT 1PM DURING LUNCH THE HAND WASHING SINK IS DRY. OWNER SAYS STAFF USE THE FOOD PREP SINK.
CLEAN FLOOR, WALLS AND CEILING HAVE GREASE AND FOOD DEBRIS.
DIRTY WIPING TOWELS ON FOOD PREP COUNTERS.
IN ALL REFRIGERATORS AND FREEZER RAW MEAT WAS STORED EVER VEGETABLES AND COOKED FOODS.
IN KITCHEN STAFF ARE NOT WASHING DISHES PROPERLY THEY ARE MIXING SOAP WITH BLEACH.
STAFF ARE RINSING MEAT CUTTING BOARDS AND KNIVES AT PREP SINK. IN KITCHEN STAFF ARE NOT WASHING DISHES PROPERLY THEY ARE MIXING SOAP WITH BLEACH.
STAFF ARE RINSING MEAT CUTTING BOARDS AND KNIVES AT PREP SINK. IN KITCHEN STAFF ARE NOT WASHING DISHES PROPERLY THEY ARE MIXING SOAP WITH BLEACH.
STAFF ARE RINSING MEAT CUTTING BOARDS AND KNIVES AT PREP SINK. IN KITCHEN STAFF ARE NOT WASHING DISHES PROPERLY THEY ARE MIXING SOAP WITH BLEACH.
STAFF ARE RINSING MEAT CUTTING BOARDS AND KNIVES AT PREP SINK. IN KITCHEN STAFF ARE NOT WASHING DISHES PROPERLY THEY ARE MIXING SOAP WITH BLEACH.
STAFF ARE RINSING MEAT CUTTING BOARDS AND KNIVES AT PREP SINK. IN KITCHEN STAFF ARE NOT WASHING DISHES PROPERLY THEY ARE MIXING SOAP WITH BLEACH.
STAFF ARE RINSING MEAT CUTTING BOARDS AND KNIVES AT PREP SINK. IN KITCHEN STAFF ARE NOT WASHING DISHES PROPERLY THEY ARE MIXING SOAP WITH BLEACH.
STAFF ARE RINSING MEAT CUTTING BOARDS AND KNIVES AT PREP SINK. IN KITCHEN STAFF ARE NOT WASHING DISHES PROPERLY THEY ARE MIXING SOAP WITH BLEACH.
STAFF ARE RINSING MEAT CUTTING BOARDS AND KNIVES AT PREP SINK. IN KITCHEN STAFF ARE NOT WASHING DISHES PROPERLY THEY ARE MIXING SOAP WITH BLEACH.
STAFF ARE RINSING MEAT CUTTING BOARDS AND KNIVES AT PREP SINK. IN KITCHEN STAFF ARE NOT WASHING DISHES PROPERLY THEY ARE MIXING SOAP WITH BLEACH.
STAFF ARE RINSING MEAT CUTTING BOARDS AND KNIVES AT PREP SINK. IN KITCHEN STAFF ARE NOT WASHING DISHES PROPERLY THEY ARE MIXING SOAP WITH BLEACH.
STAFF ARE RINSING MEAT CUTTING BOARDS AND KNIVES AT PREP SINK. IN KITCHEN STAFF ARE NOT WASHING DISHES PROPERLY THEY ARE MIXING SOAP WITH BLEACH.
STAFF ARE RINSING MEAT CUTTING BOARDS AND KNIVES AT PREP SINK. IN KITCHEN STAFF ARE NOT WASHING DISHES PROPERLY THEY ARE MIXING SOAP WITH BLEACH.
STAFF ARE RINSING MEAT CUTTING BOARDS AND KNIVES AT PREP SINK. IN KITCHEN STAFF ARE NOT WASHING DISHES PROPERLY THEY ARE MIXING SOAP WITH BLEACH.
STAFF ARE RINSING MEAT CUTTING BOARDS AND KNIVES AT PREP SINK. IN KITCHEN STAFF ARE NOT WASHING DISHES PROPERLY THEY ARE MIXING SOAP WITH BLEACH.
STAFF ARE RINSING MEAT CUTTING BOARDS AND KNIVES AT PREP SINK. IN KITCHEN STAFF ARE NOT WASHING DISHES PROPERLY THEY ARE MIXING SOAP WITH BLEACH.
STAFF ARE RINSING MEAT CUTTING BOARDS AND KNIVES AT PREP SINK. IN KITCHEN STAFF ARE NOT WASHING DISHES PROPERLY THEY ARE MIXING SOAP WITH BLEACH.
STAFF ARE RINSING MEAT CUTTING BOARDS AND KNIVES AT PREP SINK. IN KITCHEN STAFF ARE NOT WASHING DISHES PROPERLY THEY ARE MIXING SOAP WITH BLEACH.
STAFF ARE RINSING MEAT CUTTING BOARDS AND KNIVES AT PREP SINK. IN KITCHEN STAFF ARE NOT WASHING DISHES PROPERLY THEY ARE MIXING SOAP WITH BLEACH.
STAFF ARE RINSING MEAT CUTTING BOARDS AND KNIVES AT PREP SINK. IN KITCHEN STAFF ARE NOT WASHING DISHES PROPERLY THEY ARE MIXING SOAP WITH BLEACH.
STAFF ARE RINSING MEAT CUTTING BOARDS AND KNIVES AT PREP SINK. IN KITCHEN STAFF ARE NOT WASHING DISHES PROPERLY THEY ARE MIXING SOAP WITH BLEACH.
STAFF ARE RINSING MEAT CUTTING BOARDS AND KNIVES AT PREP SINK. IN KITCHEN STAFF ARE NOT WASHING DISHES PROPERLY THEY ARE MIXING SOAP WITH BLEACH.
STAFF ARE RINSING MEAT CUTTING BOARDS AND KNIVES AT PREP SINK. IN KITCHEN STAFF ARE NOT WASHING DISHES PROPERLY THEY ARE MIXING SOAP WITH BLEACH.
STAFF ARE RINSING MEAT CUTTING BOARDS AND KNIVES AT PREP SINK. IN KITCHEN STAFF ARE NOT WASHING DISHES PROPERLY THEY ARE MIXING SOAP WITH BLEACH.
STAFF ARE RINSING MEAT CUTTING BOARDS AND KNIVES AT PREP SINK. IN KITCHEN STAFF ARE NOT WASHING DISHES PROPERLY THEY ARE MIXING SOAP WITH BLEACH.
STAFF ARE RINSING MEAT CUTTING BOARDS AND KNIVES AT PREP SINK. IN KITCHEN STAFF ARE NOT WASHING DISHES PROPERLY THEY ARE MIXING SOAP WITH BLEACH.
STAFF ARE RINSING MEAT CUTTING BOARDS AND KNIVES AT PREP SINK. IN KITCHEN STAFF ARE NOT WASHING DISHES PROPERLY THEY ARE MIXING SOAP WITH BLEACH.
STAFF ARE RINSING MEAT CUTTING BOARDS AND KNIVES AT PREP SINK. IN KITCHEN STAFF ARE NOT WASHING DISHES PROPERLY THEY ARE MIXING SOAP WITH BLEACH.
STAFF ARE RINSING MEAT CUTTING BOARDS AND KNIVES AT PREP SINK. IN KITCHEN STAFF ARE NOT WASHING DISHES PROPERLY THEY ARE MIXING SOAP WITH BLEACH.
STAFF ARE RINSING MEAT CUTTING BOARDS AND KNIVES AT PREP SINK. IN KITCHEN STAFF ARE NOT WASHING DISHES PROPERLY THEY ARE MIXING SOAP WITH BLEACH.
STAFF ARE RINSING MEAT CUTTING BOARDS AND KNIVES AT PREP SINK. IN KITCHEN STAFF ARE NOT WASHING DISHES PROPERLY THEY ARE MIXING SOAP WITH BLEACH.
STAFF ARE RINSING MEAT CUTTING BOARDS AND KNIVES AT PREP SINK. IN KITCHEN STAFF ARE NOT WASHING DISHES PROPERLY THEY ARE MIXING SOAP WITH BLEACH.
STAFF ARE RINSING MEAT CUTTING BOARDS AND KNIVES AT PREP SINK. IN KITCHEN STAFF ARE NOT WASHING DISHES PROPERLY THEY ARE MIXING SOAP WITH BLEACH.
STAFF ARE RINSING MEAT CUTTING BOARDS AND KNIVES AT PREP SINK. IN KITCHEN STAFF ARE NOT WASHING DISHES PROPERLY THEY ARE MIXING SOAP WITH BLEACH.
STAFF ARE RINSING MEAT CUTTING BOARDS AND KNIVES AT PREP SINK. IN KITCHEN STAFF ARE NOT WASHING DISHES PROPERLY THEY ARE MIXING SOAP WITH BLEACH.
STAFF ARE RINSING MEAT CUTTING BOARDS AND KNIVES AT PREP SINK. IN KITCHEN STAFF ARE NOT WASHING DISHES PROPERLY THEY ARE MIXING SOAP WITH BLEACH.
STAFF ARE RINSING MEAT CUTTING BOARDS AND KNIVES AT PREP SINK. IN KITCHEN STAFF ARE NOT WASHING DISHES PROPERLY THEY ARE MIXING SOAP WITH BLEACH.
STAFF ARE RINSING MEAT CUTTING BOARDS AND KNIVES AT PREP SINK. IN KITCHEN STAFF ARE NOT WASHING DISHES PROPERLY THEY ARE MIXING SOAP WITH BLEACH.
STAFF ARE RINSING MEAT CUTTING BOARDS AND KNIVES AT PREP SINK. IN KITCHEN STAFF ARE NOT WASHING DISHES PROPERLY THEY ARE MIXING SOAP WITH BLEACH.
STAFF ARE RINSING MEAT CUTTING BOARDS AND KNIVES AT PREP SINK. IN KITCHEN STAFF ARE NOT WASHING DISHES PROPERLY THEY ARE MIXING SOAP WITH BLEACH.
STAFF ARE RINSING MEAT CUTTING BOARDS AND KNIVES AT PREP SINK. IN KITCHEN STAFF ARE NOT WASHING DISHES PROPERLY THEY ARE MIXING SOAP WITH BLEACH.
STAFF ARE RINSING MEAT CUTTING BOARDS AND KNIVES AT PREP SINK. IN KITCHEN STAFF ARE NOT WASHING DISHES PROPERLY THEY ARE MIXING SOAP WITH BLEACH.
STAFF ARE RINSING MEAT CUTTING BOARDS AND KNIVES AT PREP SINK. IN KITCHEN STAFF ARE NOT WASHING DISHES PROPERLY THEY ARE MIXING SOAP WITH BLEACH.
STAFF ARE RINSING MEAT CUTTING BOARDS AND KNIVES AT PREP SINK. IN KITCHEN STAFF ARE NOT WASHING DISHES PROPERLY THEY ARE MIXING SOAP WITH BLEACH.
STAFF ARE RINSING MEAT CUTTING BOARDS AND KNIVES AT PREP SINK. IN KITCHEN STAFF ARE NOT WASHING DISHES PROPERLY THEY ARE MIXING SOAP WITH BLEACH.
STAFF ARE RINSING MEAT CUTTING BOARDS AND KNIVES AT PREP SINK. IN KITCHEN STAFF ARE NOT WASHING DISHES PROPERLY THEY ARE MIXING SOAP WITH BLEACH.
STAFF ARE RINSING MEAT CUTTING BOARDS AND KNIVES AT PREP SINK. IN KITCHEN STAFF ARE NOT WASHING DISHES PROPERLY THEY ARE MIXING SOAP WITH BLEACH.
STAFF ARE RINSING MEAT CUTTING BOARDS AND KNIVES AT PREP SINK. IN KITCHEN STAFF ARE NOT WASHING DISHES PROPERLY THEY ARE MIXING SOAP WITH BLEACH.
STAFF ARE RINSING MEAT CUTTING BOARDS AND KNIVES AT PREP SINK. IN KITCHEN STAFF ARE NOT WASHING DISHES PROPERLY THEY ARE MIXING SOAP WITH BLEACH.
STAFF ARE RINSING MEAT CUTTING BOARDS AND KNIVES AT PREP SINK. IN KITCHEN STAFF ARE NOT WASHING DISHES PROPERLY THEY ARE MIXING SOAP WITH BLEACH.
STAFF ARE RINSING MEAT CUTTING BOARDS AND KNIVES AT PREP SINK. IN KITCHEN STAFF ARE NOT WASHING DISHES PROPERLY THEY ARE MIXING SOAP WITH BLEACH.
STAFF ARE RINSING MEAT CUTTING BOARDS AND KNIVES AT PREP SINK. IN KITCHEN STAFF ARE NOT WASHING DISHES PROPERLY THEY ARE MIXING SOAP WITH BLEACH.
STAFF ARE RINSING MEAT CUTTING BOARDS AND KNIVES AT PREP SINK. IN KITCHEN STAFF ARE NOT WASHING DISHES PROPERLY THEY ARE MIXING SOAP WITH BLEACH.
STAFF ARE RINSING MEAT CUTTING BOARDS AND KNIVES AT PREP SINK. IN KITCHEN STAFF ARE NOT WASHING DISHES PROPERLY THEY ARE MIXING SOAP WITH BLEACH.
STAFF ARE RINSING MEAT CUTTING BOARDS AND KNIVES AT PREP SINK. IN KITCHEN STAFF ARE NOT WASHING DISHES PROPERLY THEY ARE MIXING SOAP WITH BLEACH.
STAFF ARE RINSING MEAT CUTTING BOARDS AND KNIVES AT PREP SINK. IN KITCHEN STAFF ARE NOT WASHING DISHES PROPERLY THEY ARE MIXING SOAP WITH BLEACH.
STAFF ARE RINSING MEAT CUTTING BOARDS AND KNIVES AT PREP SINK. IN KITCHEN STAFF ARE NOT WASHING DISHES PROPERLY THEY ARE MIXING SOAP WITH BLEACH.
STAFF ARE RINSING MEAT CUTTING BOARDS AND KNIVES AT PREP SINK. IN KITCHEN STAFF ARE NOT WASHING DISHES PROPERLY THEY ARE MIXING SOAP WITH BLEACH.
STAFF ARE RINSING MEAT CUTTING BOARDS AND KNIVES AT PREP SINK. IN KITCHEN STAFF ARE NOT WASHING DISHES PROPERLY THEY ARE MIXING SOAP WITH BLEACH.
STAFF ARE RINSING MEAT CUTTING BOARDS AND KNIVES AT PREP SINK. IN KITCHEN STAFF ARE NOT WASHING DISHES PROPERLY THEY ARE MIXING SOAP WITH BLEACH.
STAFF ARE RINSING MEAT CUTTING BOARDS AND KNIVES AT PREP SINK. IN KITCHEN STAFF ARE NOT WASHING DISHES PROPERLY THEY ARE MIXING SOAP WITH BLEACH.
STAFF ARE RINSING MEAT CUTTING BOARDS AND KNIVES AT PREP SINK. IN KITCHEN STAFF ARE NOT WASHING DISHES PROPERLY THEY ARE MIXING SOAP WITH BLEACH.
STAFF ARE RINSING MEAT CUTTING BOARDS AND KNIVES AT PREP SINK. IN KITCHEN STAFF ARE NOT WASHING DISHES PROPERLY THEY ARE MIXING SOAP WITH BLEACH.
STAFF ARE RINSING MEAT CUTTING BOARDS AND KNIVES AT PREP SINK. IN KITCHEN STAFF ARE NOT WASHING DISHES PROPERLY THEY ARE MIXING SOAP WITH BLEACH.
STAFF ARE RINSING MEAT CUTTING BOARDS AND KNIVES AT PREP SINK. IN KITCHEN STAFF ARE NOT WASHING DISHES PROPERLY THEY ARE MIXING SOAP WITH BLEACH.
STAFF ARE RINSING MEAT CUTTING BOARDS AND KNIVES AT PREP SINK. IN KITCHEN STAFF ARE NOT WASHING DISHES PROPERLY THEY ARE MIXING SOAP WITH BLEACH.
STAFF ARE RINSING MEAT CUTTING BOARDS AND KNIVES AT PREP SINK. IN KITCHEN STAFF ARE NOT WASHING DISHES PROPERLY THEY ARE MIXING SOAP WITH BLEACH.
STAFF ARE RINSING MEAT CUTTING BOARDS AND KNIVES AT PREP SINK.
MOUNT A SOAP DISPENSER ON WALL IN BUFFET AND TEA AREA.
PORK BUNS ARE STORED IN WICKER BASKETS WHICH ARE NOT FOOD GRADE.
PROVIDE CLEAN WORKING THERMOMETERS AT FRONT OF EACH REFRIGERATOR AND CHECK DAILY BELOW 41F.
STORE ICE SCOOPS IN CLEAN CONTAINER ON COUNTER NOT IN ICE MACHINE.
SCOOPS FOR RICE ARE STORED IN ROOM TEMPERATURE WATER. STORE ICE SCOOPS IN CLEAN CONTAINER ON COUNTER NOT IN ICE MACHINE.
SCOOPS FOR RICE ARE STORED IN ROOM TEMPERATURE WATER. STORE ICE SCOOPS IN CLEAN CONTAINER ON COUNTER NOT IN ICE MACHINE.
SCOOPS FOR RICE ARE STORED IN ROOM TEMPERATURE WATER. STORE ICE SCOOPS IN CLEAN CONTAINER ON COUNTER NOT IN ICE MACHINE.
SCOOPS FOR RICE ARE STORED IN ROOM TEMPERATURE WATER. STORE ICE SCOOPS IN CLEAN CONTAINER ON COUNTER NOT IN ICE MACHINE.
SCOOPS FOR RICE ARE STORED IN ROOM TEMPERATURE WATER. STORE ICE SCOOPS IN CLEAN CONTAINER ON COUNTER NOT IN ICE MACHINE.
SCOOPS FOR RICE ARE STORED IN ROOM TEMPERATURE WATER. STORE ICE SCOOPS IN CLEAN CONTAINER ON COUNTER NOT IN ICE MACHINE.
SCOOPS FOR RICE ARE STORED IN ROOM TEMPERATURE WATER. STORE ICE SCOOPS IN CLEAN CONTAINER ON COUNTER NOT IN ICE MACHINE.
SCOOPS FOR RICE ARE STORED IN ROOM TEMPERATURE WATER. STORE ICE SCOOPS IN CLEAN CONTAINER ON COUNTER NOT IN ICE MACHINE.
SCOOPS FOR RICE ARE STORED IN ROOM TEMPERATURE WATER. STORE ICE SCOOPS IN CLEAN CONTAINER ON COUNTER NOT IN ICE MACHINE.
SCOOPS FOR RICE ARE STORED IN ROOM TEMPERATURE WATER. STORE ICE SCOOPS IN CLEAN CONTAINER ON COUNTER NOT IN ICE MACHINE.
SCOOPS FOR RICE ARE STORED IN ROOM TEMPERATURE WATER. STORE ICE SCOOPS IN CLEAN CONTAINER ON COUNTER NOT IN ICE MACHINE.
SCOOPS FOR RICE ARE STORED IN ROOM TEMPERATURE WATER. STORE ICE SCOOPS IN CLEAN CONTAINER ON COUNTER NOT IN ICE MACHINE.
SCOOPS FOR RICE ARE STORED IN ROOM TEMPERATURE WATER. STORE ICE SCOOPS IN CLEAN CONTAINER ON COUNTER NOT IN ICE MACHINE.
SCOOPS FOR RICE ARE STORED IN ROOM TEMPERATURE WATER. STORE ICE SCOOPS IN CLEAN CONTAINER ON COUNTER NOT IN ICE MACHINE.
SCOOPS FOR RICE ARE STORED IN ROOM TEMPERATURE WATER. STORE ICE SCOOPS IN CLEAN CONTAINER ON COUNTER NOT IN ICE MACHINE.
SCOOPS FOR RICE ARE STORED IN ROOM TEMPERATURE WATER. STORE ICE SCOOPS IN CLEAN CONTAINER ON COUNTER NOT IN ICE MACHINE.
SCOOPS FOR RICE ARE STORED IN ROOM TEMPERATURE WATER. STORE ICE SCOOPS IN CLEAN CONTAINER ON COUNTER NOT IN ICE MACHINE.
SCOOPS FOR RICE ARE STORED IN ROOM TEMPERATURE WATER. STORE ICE SCOOPS IN CLEAN CONTAINER ON COUNTER NOT IN ICE MACHINE.
SCOOPS FOR RICE ARE STORED IN ROOM TEMPERATURE WATER. STORE ICE SCOOPS IN CLEAN CONTAINER ON COUNTER NOT IN ICE MACHINE.
SCOOPS FOR RICE ARE STORED IN ROOM TEMPERATURE WATER. STORE ICE SCOOPS IN CLEAN CONTAINER ON COUNTER NOT IN ICE MACHINE.
SCOOPS FOR RICE ARE STORED IN ROOM TEMPERATURE WATER. STORE ICE SCOOPS IN CLEAN CONTAINER ON COUNTER NOT IN ICE MACHINE.
SCOOPS FOR RICE ARE STORED IN ROOM TEMPERATURE WATER. STORE ICE SCOOPS IN CLEAN CONTAINER ON COUNTER NOT IN ICE MACHINE.
SCOOPS FOR RICE ARE STORED IN ROOM TEMPERATURE WATER. STORE ICE SCOOPS IN CLEAN CONTAINER ON COUNTER NOT IN ICE MACHINE.
SCOOPS FOR RICE ARE STORED IN ROOM TEMPERATURE WATER. STORE ICE SCOOPS IN CLEAN CONTAINER ON COUNTER NOT IN ICE MACHINE.
SCOOPS FOR RICE ARE STORED IN ROOM TEMPERATURE WATER. STORE ICE SCOOPS IN CLEAN CONTAINER ON COUNTER NOT IN ICE MACHINE.
SCOOPS FOR RICE ARE STORED IN ROOM TEMPERATURE WATER. STORE ICE SCOOPS IN CLEAN CONTAINER ON COUNTER NOT IN ICE MACHINE.
SCOOPS FOR RICE ARE STORED IN ROOM TEMPERATURE WATER. STORE ICE SCOOPS IN CLEAN CONTAINER ON COUNTER NOT IN ICE MACHINE.
SCOOPS FOR RICE ARE STORED IN ROOM TEMPERATURE WATER. STORE ICE SCOOPS IN CLEAN CONTAINER ON COUNTER NOT IN ICE MACHINE.
SCOOPS FOR RICE ARE STORED IN ROOM TEMPERATURE WATER. STORE ICE SCOOPS IN CLEAN CONTAINER ON COUNTER NOT IN ICE MACHINE.
SCOOPS FOR RICE ARE STORED IN ROOM TEMPERATURE WATER. STORE ICE SCOOPS IN CLEAN CONTAINER ON COUNTER NOT IN ICE MACHINE.
SCOOPS FOR RICE ARE STORED IN ROOM TEMPERATURE WATER. STORE ICE SCOOPS IN CLEAN CONTAINER ON COUNTER NOT IN ICE MACHINE.
SCOOPS FOR RICE ARE STORED IN ROOM TEMPERATURE WATER. STORE ICE SCOOPS IN CLEAN CONTAINER ON COUNTER NOT IN ICE MACHINE.
SCOOPS FOR RICE ARE STORED IN ROOM TEMPERATURE WATER. STORE ICE SCOOPS IN CLEAN CONTAINER ON COUNTER NOT IN ICE MACHINE.
SCOOPS FOR RICE ARE STORED IN ROOM TEMPERATURE WATER. STORE ICE SCOOPS IN CLEAN CONTAINER ON COUNTER NOT IN ICE MACHINE.
SCOOPS FOR RICE ARE STORED IN ROOM TEMPERATURE WATER. STORE ICE SCOOPS IN CLEAN CONTAINER ON COUNTER NOT IN ICE MACHINE.
SCOOPS FOR RICE ARE STORED IN ROOM TEMPERATURE WATER. STORE ICE SCOOPS IN CLEAN CONTAINER ON COUNTER NOT IN ICE MACHINE.
SCOOPS FOR RICE ARE STORED IN ROOM TEMPERATURE WATER. STORE ICE SCOOPS IN CLEAN CONTAINER ON COUNTER NOT IN ICE MACHINE.
SCOOPS FOR RICE ARE STORED IN ROOM TEMPERATURE WATER. STORE ICE SCOOPS IN CLEAN CONTAINER ON COUNTER NOT IN ICE MACHINE.
SCOOPS FOR RICE ARE STORED IN ROOM TEMPERATURE WATER. STORE ICE SCOOPS IN CLEAN CONTAINER ON COUNTER NOT IN ICE MACHINE.
SCOOPS FOR RICE ARE STORED IN ROOM TEMPERATURE WATER. STORE ICE SCOOPS IN CLEAN CONTAINER ON COUNTER NOT IN ICE MACHINE.
SCOOPS FOR RICE ARE STORED IN ROOM TEMPERATURE WATER. STORE ICE SCOOPS IN CLEAN CONTAINER ON COUNTER NOT IN ICE MACHINE.
SCOOPS FOR RICE ARE STORED IN ROOM TEMPERATURE WATER. STORE ICE SCOOPS IN CLEAN CONTAINER ON COUNTER NOT IN ICE MACHINE.
SCOOPS FOR RICE ARE STORED IN ROOM TEMPERATURE WATER. STORE ICE SCOOPS IN CLEAN CONTAINER ON COUNTER NOT IN ICE MACHINE.
SCOOPS FOR RICE ARE STORED IN ROOM TEMPERATURE WATER. STORE ICE SCOOPS IN CLEAN CONTAINER ON COUNTER NOT IN ICE MACHINE.
SCOOPS FOR RICE ARE STORED IN ROOM TEMPERATURE WATER. STORE ICE SCOOPS IN CLEAN CONTAINER ON COUNTER NOT IN ICE MACHINE.
SCOOPS FOR RICE ARE STORED IN ROOM TEMPERATURE WATER. STORE ICE SCOOPS IN CLEAN CONTAINER ON COUNTER NOT IN ICE MACHINE.
SCOOPS FOR RICE ARE STORED IN ROOM TEMPERATURE WATER. STORE ICE SCOOPS IN CLEAN CONTAINER ON COUNTER NOT IN ICE MACHINE.
SCOOPS FOR RICE ARE STORED IN ROOM TEMPERATURE WATER. STORE ICE SCOOPS IN CLEAN CONTAINER ON COUNTER NOT IN ICE MACHINE.
SCOOPS FOR RICE ARE STORED IN ROOM TEMPERATURE WATER. STORE ICE SCOOPS IN CLEAN CONTAINER ON COUNTER NOT IN ICE MACHINE.
SCOOPS FOR RICE ARE STORED IN ROOM TEMPERATURE WATER. STORE ICE SCOOPS IN CLEAN CONTAINER ON COUNTER NOT IN ICE MACHINE.
SCOOPS FOR RICE ARE STORED IN ROOM TEMPERATURE WATER. STORE ICE SCOOPS IN CLEAN CONTAINER ON COUNTER NOT IN ICE MACHINE.
SCOOPS FOR RICE ARE STORED IN ROOM TEMPERATURE WATER. STORE ICE SCOOPS IN CLEAN CONTAINER ON COUNTER NOT IN ICE MACHINE.
SCOOPS FOR RICE ARE STORED IN ROOM TEMPERATURE WATER. STORE ICE SCOOPS IN CLEAN CONTAINER ON COUNTER NOT IN ICE MACHINE.
SCOOPS FOR RICE ARE STORED IN ROOM TEMPERATURE WATER. STORE ICE SCOOPS IN CLEAN CONTAINER ON COUNTER NOT IN ICE MACHINE.
SCOOPS FOR RICE ARE STORED IN ROOM TEMPERATURE WATER. STORE ICE SCOOPS IN CLEAN CONTAINER ON COUNTER NOT IN ICE MACHINE.
SCOOPS FOR RICE ARE STORED IN ROOM TEMPERATURE WATER. STORE ICE SCOOPS IN CLEAN CONTAINER ON COUNTER NOT IN ICE MACHINE.
SCOOPS FOR RICE ARE STORED IN ROOM TEMPERATURE WATER. STORE ICE SCOOPS IN CLEAN CONTAINER ON COUNTER NOT IN ICE MACHINE.
SCOOPS FOR RICE ARE STORED IN ROOM TEMPERATURE WATER. STORE ICE SCOOPS IN CLEAN CONTAINER ON COUNTER NOT IN ICE MACHINE.
SCOOPS FOR RICE ARE STORED IN ROOM TEMPERATURE WATER. STORE ICE SCOOPS IN CLEAN CONTAINER ON COUNTER NOT IN ICE MACHINE.
SCOOPS FOR RICE ARE STORED IN ROOM TEMPERATURE WATER. STORE ICE SCOOPS IN CLEAN CONTAINER ON COUNTER NOT IN ICE MACHINE.
SCOOPS FOR RICE ARE STORED IN ROOM TEMPERATURE WATER. STORE ICE SCOOPS IN CLEAN CONTAINER ON COUNTER NOT IN ICE MACHINE.
SCOOPS FOR RICE ARE STORED IN ROOM TEMPERATURE WATER. STORE ICE SCOOPS IN CLEAN CONTAINER ON COUNTER NOT IN ICE MACHINE.
SCOOPS FOR RICE ARE STORED IN ROOM TEMPERATURE WATER. STORE ICE SCOOPS IN CLEAN CONTAINER ON COUNTER NOT IN ICE MACHINE.
SCOOPS FOR RICE ARE STORED IN ROOM TEMPERATURE WATER. STORE ICE SCOOPS IN CLEAN CONTAINER ON COUNTER NOT IN ICE MACHINE.
SCOOPS FOR RICE ARE STORED IN ROOM TEMPERATURE WATER. STORE ICE SCOOPS IN CLEAN CONTAINER ON COUNTER NOT IN ICE MACHINE.
SCOOPS FOR RICE ARE STORED IN ROOM TEMPERATURE WATER. STORE ICE SCOOPS IN CLEAN CONTAINER ON COUNTER NOT IN ICE MACHINE.
SCOOPS FOR RICE ARE STORED IN ROOM TEMPERATURE WATER.
THE 3-DOOR WHITE REFRIGERATOR HAS AIR TEMPERATURE 55-57F AND INTERNAL FOOD TEMPERATURE 48-54F.
RAW EGGS, 6 FLATS, STORED AT ROOM TEMPERATURE AT 1PM. THE 3-DOOR WHITE REFRIGERATOR HAS AIR TEMPERATURE 55-57F AND INTERNAL FOOD TEMPERATURE 48-54F.
RAW EGGS, 6 FLATS, STORED AT ROOM TEMPERATURE AT 1PM. THE 3-DOOR WHITE REFRIGERATOR HAS AIR TEMPERATURE 55-57F AND INTERNAL FOOD TEMPERATURE 48-54F.
RAW EGGS, 6 FLATS, STORED AT ROOM TEMPERATURE AT 1PM. THE 3-DOOR WHITE REFRIGERATOR HAS AIR TEMPERATURE 55-57F AND INTERNAL FOOD TEMPERATURE 48-54F.
RAW EGGS, 6 FLATS, STORED AT ROOM TEMPERATURE AT 1PM. THE 3-DOOR WHITE REFRIGERATOR HAS AIR TEMPERATURE 55-57F AND INTERNAL FOOD TEMPERATURE 48-54F.
RAW EGGS, 6 FLATS, STORED AT ROOM TEMPERATURE AT 1PM. THE 3-DOOR WHITE REFRIGERATOR HAS AIR TEMPERATURE 55-57F AND INTERNAL FOOD TEMPERATURE 48-54F.
RAW EGGS, 6 FLATS, STORED AT ROOM TEMPERATURE AT 1PM. THE 3-DOOR WHITE REFRIGERATOR HAS AIR TEMPERATURE 55-57F AND INTERNAL FOOD TEMPERATURE 48-54F.
RAW EGGS, 6 FLATS, STORED AT ROOM TEMPERATURE AT 1PM. THE 3-DOOR WHITE REFRIGERATOR HAS AIR TEMPERATURE 55-57F AND INTERNAL FOOD TEMPERATURE 48-54F.
RAW EGGS, 6 FLATS, STORED AT ROOM TEMPERATURE AT 1PM. THE 3-DOOR WHITE REFRIGERATOR HAS AIR TEMPERATURE 55-57F AND INTERNAL FOOD TEMPERATURE 48-54F.
RAW EGGS, 6 FLATS, STORED AT ROOM TEMPERATURE AT 1PM. THE 3-DOOR WHITE REFRIGERATOR HAS AIR TEMPERATURE 55-57F AND INTERNAL FOOD TEMPERATURE 48-54F.
RAW EGGS, 6 FLATS, STORED AT ROOM TEMPERATURE AT 1PM. THE 3-DOOR WHITE REFRIGERATOR HAS AIR TEMPERATURE 55-57F AND INTERNAL FOOD TEMPERATURE 48-54F.
RAW EGGS, 6 FLATS, STORED AT ROOM TEMPERATURE AT 1PM. THE 3-DOOR WHITE REFRIGERATOR HAS AIR TEMPERATURE 55-57F AND INTERNAL FOOD TEMPERATURE 48-54F.
RAW EGGS, 6 FLATS, STORED AT ROOM TEMPERATURE AT 1PM. THE 3-DOOR WHITE REFRIGERATOR HAS AIR TEMPERATURE 55-57F AND INTERNAL FOOD TEMPERATURE 48-54F.
RAW EGGS, 6 FLATS, STORED AT ROOM TEMPERATURE AT 1PM. THE 3-DOOR WHITE REFRIGERATOR HAS AIR TEMPERATURE 55-57F AND INTERNAL FOOD TEMPERATURE 48-54F.
RAW EGGS, 6 FLATS, STORED AT ROOM TEMPERATURE AT 1PM. THE 3-DOOR WHITE REFRIGERATOR HAS AIR TEMPERATURE 55-57F AND INTERNAL FOOD TEMPERATURE 48-54F.
RAW EGGS, 6 FLATS, STORED AT ROOM TEMPERATURE AT 1PM. THE 3-DOOR WHITE REFRIGERATOR HAS AIR TEMPERATURE 55-57F AND INTERNAL FOOD TEMPERATURE 48-54F.
RAW EGGS, 6 FLATS, STORED AT ROOM TEMPERATURE AT 1PM. THE 3-DOOR WHITE REFRIGERATOR HAS AIR TEMPERATURE 55-57F AND INTERNAL FOOD TEMPERATURE 48-54F.
RAW EGGS, 6 FLATS, STORED AT ROOM TEMPERATURE AT 1PM. THE 3-DOOR WHITE REFRIGERATOR HAS AIR TEMPERATURE 55-57F AND INTERNAL FOOD TEMPERATURE 48-54F.
RAW EGGS, 6 FLATS, STORED AT ROOM TEMPERATURE AT 1PM. THE 3-DOOR WHITE REFRIGERATOR HAS AIR TEMPERATURE 55-57F AND INTERNAL FOOD TEMPERATURE 48-54F.
RAW EGGS, 6 FLATS, STORED AT ROOM TEMPERATURE AT 1PM. THE 3-DOOR WHITE REFRIGERATOR HAS AIR TEMPERATURE 55-57F AND INTERNAL FOOD TEMPERATURE 48-54F.
RAW EGGS, 6 FLATS, STORED AT ROOM TEMPERATURE AT 1PM. THE 3-DOOR WHITE REFRIGERATOR HAS AIR TEMPERATURE 55-57F AND INTERNAL FOOD TEMPERATURE 48-54F.
RAW EGGS, 6 FLATS, STORED AT ROOM TEMPERATURE AT 1PM. THE 3-DOOR WHITE REFRIGERATOR HAS AIR TEMPERATURE 55-57F AND INTERNAL FOOD TEMPERATURE 48-54F.
RAW EGGS, 6 FLATS, STORED AT ROOM TEMPERATURE AT 1PM. THE 3-DOOR WHITE REFRIGERATOR HAS AIR TEMPERATURE 55-57F AND INTERNAL FOOD TEMPERATURE 48-54F.
RAW EGGS, 6 FLATS, STORED AT ROOM TEMPERATURE AT 1PM. THE 3-DOOR WHITE REFRIGERATOR HAS AIR TEMPERATURE 55-57F AND INTERNAL FOOD TEMPERATURE 48-54F.
RAW EGGS, 6 FLATS, STORED AT ROOM TEMPERATURE AT 1PM. THE 3-DOOR WHITE REFRIGERATOR HAS AIR TEMPERATURE 55-57F AND INTERNAL FOOD TEMPERATURE 48-54F.
RAW EGGS, 6 FLATS, STORED AT ROOM TEMPERATURE AT 1PM. THE 3-DOOR WHITE REFRIGERATOR HAS AIR TEMPERATURE 55-57F AND INTERNAL FOOD TEMPERATURE 48-54F.
RAW EGGS, 6 FLATS, STORED AT ROOM TEMPERATURE AT 1PM. THE 3-DOOR WHITE REFRIGERATOR HAS AIR TEMPERATURE 55-57F AND INTERNAL FOOD TEMPERATURE 48-54F.
RAW EGGS, 6 FLATS, STORED AT ROOM TEMPERATURE AT 1PM. THE 3-DOOR WHITE REFRIGERATOR HAS AIR TEMPERATURE 55-57F AND INTERNAL FOOD TEMPERATURE 48-54F.
RAW EGGS, 6 FLATS, STORED AT ROOM TEMPERATURE AT 1PM. THE 3-DOOR WHITE REFRIGERATOR HAS AIR TEMPERATURE 55-57F AND INTERNAL FOOD TEMPERATURE 48-54F.
RAW EGGS, 6 FLATS, STORED AT ROOM TEMPERATURE AT 1PM. THE 3-DOOR WHITE REFRIGERATOR HAS AIR TEMPERATURE 55-57F AND INTERNAL FOOD TEMPERATURE 48-54F.
RAW EGGS, 6 FLATS, STORED AT ROOM TEMPERATURE AT 1PM. THE 3-DOOR WHITE REFRIGERATOR HAS AIR TEMPERATURE 55-57F AND INTERNAL FOOD TEMPERATURE 48-54F.
RAW EGGS, 6 FLATS, STORED AT ROOM TEMPERATURE AT 1PM. THE 3-DOOR WHITE REFRIGERATOR HAS AIR TEMPERATURE 55-57F AND INTERNAL FOOD TEMPERATURE 48-54F.
RAW EGGS, 6 FLATS, STORED AT ROOM TEMPERATURE AT 1PM. THE 3-DOOR WHITE REFRIGERATOR HAS AIR TEMPERATURE 55-57F AND INTERNAL FOOD TEMPERATURE 48-54F.
RAW EGGS, 6 FLATS, STORED AT ROOM TEMPERATURE AT 1PM. THE 3-DOOR WHITE REFRIGERATOR HAS AIR TEMPERATURE 55-57F AND INTERNAL FOOD TEMPERATURE 48-54F.
RAW EGGS, 6 FLATS, STORED AT ROOM TEMPERATURE AT 1PM. THE 3-DOOR WHITE REFRIGERATOR HAS AIR TEMPERATURE 55-57F AND INTERNAL FOOD TEMPERATURE 48-54F.
RAW EGGS, 6 FLATS, STORED AT ROOM TEMPERATURE AT 1PM. THE 3-DOOR WHITE REFRIGERATOR HAS AIR TEMPERATURE 55-57F AND INTERNAL FOOD TEMPERATURE 48-54F.
RAW EGGS, 6 FLATS, STORED AT ROOM TEMPERATURE AT 1PM. THE 3-DOOR WHITE REFRIGERATOR HAS AIR TEMPERATURE 55-57F AND INTERNAL FOOD TEMPERATURE 48-54F.
RAW EGGS, 6 FLATS, STORED AT ROOM TEMPERATURE AT 1PM. THE 3-DOOR WHITE REFRIGERATOR HAS AIR TEMPERATURE 55-57F AND INTERNAL FOOD TEMPERATURE 48-54F.
RAW EGGS, 6 FLATS, STORED AT ROOM TEMPERATURE AT 1PM. THE 3-DOOR WHITE REFRIGERATOR HAS AIR TEMPERATURE 55-57F AND INTERNAL FOOD TEMPERATURE 48-54F.
RAW EGGS, 6 FLATS, STORED AT ROOM TEMPERATURE AT 1PM. THE 3-DOOR WHITE REFRIGERATOR HAS AIR TEMPERATURE 55-57F AND INTERNAL FOOD TEMPERATURE 48-54F.
RAW EGGS, 6 FLATS, STORED AT ROOM TEMPERATURE AT 1PM. THE 3-DOOR WHITE REFRIGERATOR HAS AIR TEMPERATURE 55-57F AND INTERNAL FOOD TEMPERATURE 48-54F.
RAW EGGS, 6 FLATS, STORED AT ROOM TEMPERATURE AT 1PM. THE 3-DOOR WHITE REFRIGERATOR HAS AIR TEMPERATURE 55-57F AND INTERNAL FOOD TEMPERATURE 48-54F.
RAW EGGS, 6 FLATS, STORED AT ROOM TEMPERATURE AT 1PM. THE 3-DOOR WHITE REFRIGERATOR HAS AIR TEMPERATURE 55-57F AND INTERNAL FOOD TEMPERATURE 48-54F.
RAW EGGS, 6 FLATS, STORED AT ROOM TEMPERATURE AT 1PM. THE 3-DOOR WHITE REFRIGERATOR HAS AIR TEMPERATURE 55-57F AND INTERNAL FOOD TEMPERATURE 48-54F.
RAW EGGS, 6 FLATS, STORED AT ROOM TEMPERATURE AT 1PM. THE 3-DOOR WHITE REFRIGERATOR HAS AIR TEMPERATURE 55-57F AND INTERNAL FOOD TEMPERATURE 48-54F.
RAW EGGS, 6 FLATS, STORED AT ROOM TEMPERATURE AT 1PM. THE 3-DOOR WHITE REFRIGERATOR HAS AIR TEMPERATURE 55-57F AND INTERNAL FOOD TEMPERATURE 48-54F.
RAW EGGS, 6 FLATS, STORED AT ROOM TEMPERATURE AT 1PM. THE 3-DOOR WHITE REFRIGERATOR HAS AIR TEMPERATURE 55-57F AND INTERNAL FOOD TEMPERATURE 48-54F.
RAW EGGS, 6 FLATS, STORED AT ROOM TEMPERATURE AT 1PM. THE 3-DOOR WHITE REFRIGERATOR HAS AIR TEMPERATURE 55-57F AND INTERNAL FOOD TEMPERATURE 48-54F.
RAW EGGS, 6 FLATS, STORED AT ROOM TEMPERATURE AT 1PM. THE 3-DOOR WHITE REFRIGERATOR HAS AIR TEMPERATURE 55-57F AND INTERNAL FOOD TEMPERATURE 48-54F.
RAW EGGS, 6 FLATS, STORED AT ROOM TEMPERATURE AT 1PM. THE 3-DOOR WHITE REFRIGERATOR HAS AIR TEMPERATURE 55-57F AND INTERNAL FOOD TEMPERATURE 48-54F.
RAW EGGS, 6 FLATS, STORED AT ROOM TEMPERATURE AT 1PM. THE 3-DOOR WHITE REFRIGERATOR HAS AIR TEMPERATURE 55-57F AND INTERNAL FOOD TEMPERATURE 48-54F.
RAW EGGS, 6 FLATS, STORED AT ROOM TEMPERATURE AT 1PM. THE 3-DOOR WHITE REFRIGERATOR HAS AIR TEMPERATURE 55-57F AND INTERNAL FOOD TEMPERATURE 48-54F.
RAW EGGS, 6 FLATS, STORED AT ROOM TEMPERATURE AT 1PM. THE 3-DOOR WHITE REFRIGERATOR HAS AIR TEMPERATURE 55-57F AND INTERNAL FOOD TEMPERATURE 48-54F.
RAW EGGS, 6 FLATS, STORED AT ROOM TEMPERATURE AT 1PM. THE 3-DOOR WHITE REFRIGERATOR HAS AIR TEMPERATURE 55-57F AND INTERNAL FOOD TEMPERATURE 48-54F.
RAW EGGS, 6 FLATS, STORED AT ROOM TEMPERATURE AT 1PM. THE 3-DOOR WHITE REFRIGERATOR HAS AIR TEMPERATURE 55-57F AND INTERNAL FOOD TEMPERATURE 48-54F.
RAW EGGS, 6 FLATS, STORED AT ROOM TEMPERATURE AT 1PM. THE 3-DOOR WHITE REFRIGERATOR HAS AIR TEMPERATURE 55-57F AND INTERNAL FOOD TEMPERATURE 48-54F.
RAW EGGS, 6 FLATS, STORED AT ROOM TEMPERATURE AT 1PM. THE 3-DOOR WHITE REFRIGERATOR HAS AIR TEMPERATURE 55-57F AND INTERNAL FOOD TEMPERATURE 48-54F.
RAW EGGS, 6 FLATS, STORED AT ROOM TEMPERATURE AT 1PM. THE 3-DOOR WHITE REFRIGERATOR HAS AIR TEMPERATURE 55-57F AND INTERNAL FOOD TEMPERATURE 48-54F.
RAW EGGS, 6 FLATS, STORED AT ROOM TEMPERATURE AT 1PM. THE 3-DOOR WHITE REFRIGERATOR HAS AIR TEMPERATURE 55-57F AND INTERNAL FOOD TEMPERATURE 48-54F.
RAW EGGS, 6 FLATS, STORED AT ROOM TEMPERATURE AT 1PM. THE 3-DOOR WHITE REFRIGERATOR HAS AIR TEMPERATURE 55-57F AND INTERNAL FOOD TEMPERATURE 48-54F.
RAW EGGS, 6 FLATS, STORED AT ROOM TEMPERATURE AT 1PM. THE 3-DOOR WHITE REFRIGERATOR HAS AIR TEMPERATURE 55-57F AND INTERNAL FOOD TEMPERATURE 48-54F.
RAW EGGS, 6 FLATS, STORED AT ROOM TEMPERATURE AT 1PM. THE 3-DOOR WHITE REFRIGERATOR HAS AIR TEMPERATURE 55-57F AND INTERNAL FOOD TEMPERATURE 48-54F.
RAW EGGS, 6 FLATS, STORED AT ROOM TEMPERATURE AT 1PM. THE 3-DOOR WHITE REFRIGERATOR HAS AIR TEMPERATURE 55-57F AND INTERNAL FOOD TEMPERATURE 48-54F.
RAW EGGS, 6 FLATS, STORED AT ROOM TEMPERATURE AT 1PM. THE 3-DOOR WHITE REFRIGERATOR HAS AIR TEMPERATURE 55-57F AND INTERNAL FOOD TEMPERATURE 48-54F.
RAW EGGS, 6 FLATS, STORED AT ROOM TEMPERATURE AT 1PM. THE 3-DOOR WHITE REFRIGERATOR HAS AIR TEMPERATURE 55-57F AND INTERNAL FOOD TEMPERATURE 48-54F.
RAW EGGS, 6 FLATS, STORED AT ROOM TEMPERATURE AT 1PM. THE 3-DOOR WHITE REFRIGERATOR HAS AIR TEMPERATURE 55-57F AND INTERNAL FOOD TEMPERATURE 48-54F.
RAW EGGS, 6 FLATS, STORED AT ROOM TEMPERATURE AT 1PM. THE 3-DOOR WHITE REFRIGERATOR HAS AIR TEMPERATURE 55-57F AND INTERNAL FOOD TEMPERATURE 48-54F.
RAW EGGS, 6 FLATS, STORED AT ROOM TEMPERATURE AT 1PM.
THROUGHOUT FACILITY HAND CONTACT SURFACES SUCH AS REFRIGERATOR HANDLES, FAUCET HANDLES AND TOOLS ARE COVERED WITH FOOD DEBRIS BUILD UP. FLOUR TUB, SCOOPS, FLOUR BASKET, FLOUR STORAGE BIN, REFRIGERATOR DOORS, SIDES OF EQUIPMENT, SHELVES IN REFRIGERATORS, ALL HAVE FOOD DEBRIS BUILD UP.

Do you have any questions you'd like to ask about WONDERFUL CHINESE GOURMET, INC? Post them here so others can see them and respond.

×
WONDERFUL CHINESE GOURMET, INC respresentatives - respond and add information

Write your review!

Your Ratings

You can rate this restaurant in different categories from 1 star (worst) to 5 stars (best) or leave category unrated

Food:
Service:
Price:
Ambience:
Cleanliness:

Your Review


Would you recommend WONDERFUL CHINESE GOURMET, INC to others? (optional)
  
Add photo of WONDERFUL CHINESE GOURMET, INC (optional)
Add more info about the restaurant »

About You

Your nickname:

Optional Verification

(additional info to increase the weight and the placement of your review and ratings)

Log in»  |   Register - it's free and very quick!
Real Name:
Email (won't be published):
Date and time of your visit to this restaurant:
Phone number (won't be published):
Leave your signature»

Recently added reviews

Name City Users' Rating
STARBUCKS COFFEE #8639San Jose, CA
*•
STARBUCKS COFFEE #6553San Jose, CA
*****
BON APPETIT @ FLEXTRONICS CAFESan Jose, CA
*****
PANDA EXPRESS #752San Jose, CA
TACO BELL #28810San Jose, CA
SAN JOSE MOOSE LODGE #401San Jose, CA
*****
WIENERSCHNITZEL #366San Jose, CA
*****
JACK IN THE BOX #407San Jose, CA
FRESCO WORLD MARKET- TAQUERIASan Jose, CA
**•
STARBUCKS COFFEE #2840San Jose, CA
*****

Restaurants in neighborhood

Name

Address

Distance
CHEF MA 1600 S De Anza Bl 30, San Jose 0.00 miles
SOGO BAKERY 1610 S De Anza Bl, San Jose 0.04 miles
SOGO TOFU 1610 S De Anza Bl, San Jose 0.04 miles
ORIENTAL GOURMET 1646 S De Anza Bl, San Jose 0.04 miles
LOS DOS COMPADRES TAQUERIA #2 1652 S De Anza Bl, San Jose 0.05 miles
FAST PIZZA DELIVERY 1554 S De Anza Bl, San Jose 0.05 miles
HALAL MEATS 1538 S De Anza Bl, San Jose 0.05 miles
CHINJIN EASTERN HOUSE RESTAURANT 1530 S De Anza Bl, San Jose 0.05 miles
VIKHAR VALERO 1699 S De Anza Bl, Cupertino 0.11 miles
KIKUSUSHI JAPANESE RESTAURANT 1655 S De Anza Bl, Cupertino 0.13 miles

Create your own business profile on city-data.com. It's completely free!
Business Search - 14 Million verified businesses
Search for:  near:   

  1. California small cities
  2. California smaller cities
  3. California
  4. Santa Clara County, CA Restaurants