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Business Info

Restaurant: PHO GARDEN MV
Address: 246 Castro Street, Mountain View, CA 94041
Type: Restaurant 0-5 Employees
Total inspections: 24
Last inspection: Aug 29, 2013

Score
(the higher the better)
91

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Violation descriptions and comments

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 nonfood contact surfaces of utensils and equipment shall be clean. (114115 (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)
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269)

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)

Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
All potentially hazardous food shall be RAPIDLY cooled from 135�°F to 70�°F, within 2 hours, and then from 70�°F to 41 �°F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
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)
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269)
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
All potentially hazardous food shall be RAPIDLY cooled from 135�°F to 70�°F, within 2 hours, and then from 70�°F to 41 �°F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1

Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
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 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 poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. (114254, 114254.1, 114254.2)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
All potentially hazardous food shall be RAPIDLY cooled from 135�°F to 70�°F, within 2 hours, and then from 70�°F to 41 �°F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
No employees shall eat, drink, or smoke in any work area. (113977)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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 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)
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)
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
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 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 potentially hazardous food shall be RAPIDLY cooled from 135�°F to 70�°F, within 2 hours, and then from 70�°F to 41 �°F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
No unpackaged food that has been served shall be re-served or used for human consumption. (114079)
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 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 utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269)
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))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
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)

Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
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))
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 potentially hazardous food shall be RAPIDLY cooled from 135�°F to 70�°F, within 2 hours, and then from 70�°F to 41 �°F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
All potentially hazardous food shall be RAPIDLY cooled from 135�°F to 70�°F, within 2 hours, and then from 70�°F to 41 �°F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)
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 potentially hazardous food shall be RAPIDLY cooled from 135�°F to 70�°F, within 2 hours, and then from 70�°F to 41 �°F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
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)

Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
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))
Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. (113967, 113976, 113980, 113988, 113990, 114035, 114254(c), 114254.3,)
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
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))
Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 �°F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)

Dead rodents on glue traps, rodent droppings throughout food storage, food packages damaged by rodents. Reinspection 02/27/12 by 4 pm to ensure food storage area has been cleaned and sanitized.

Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
All potentially hazardous food shall be RAPIDLY cooled from 135�°F to 70�°F, within 2 hours, and then from 70�°F to 41 �°F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
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)
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 utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
The 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)

Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
All liquid waste must drain to an approved fully functioning sewage disposal system. (114197)
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)
All potentially hazardous food shall be RAPIDLY cooled from 135�°F to 70�°F, within 2 hours, and then from 70�°F to 41 �°F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
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 potentially hazardous food shall be RAPIDLY cooled from 135�°F to 70�°F, within 2 hours, and then from 70�°F to 41 �°F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1

Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. (113967, 113976, 113980, 113988, 113990, 114035, 114254(c), 114254.3,)
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)
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))
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 �°F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
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)

BLACK LONG HAIR NOTED IN METAL INSERT FILLED WITH BUTTER AT COOK LINE.
CUP OF "COKE" WITH STRAW NOTED NEXT TO MECHANICAL DISH WASH MACHINE.
KITCHEN DOOR LEADING TO WALK WAY "HALL" WITH DIRECT ACCESS FOR OUTSIDE NOTED OPEN. SEVERAL OPENINGS NOTED AT CEILING DUCT SITES ESPECIALLY AT LARGE METAL DUCT ABOVE WARE WASH AREA. CUP OF "COKE" WITH STRAW NOTED NEXT TO MECHANICAL DISH WASH MACHINE.
KITCHEN DOOR LEADING TO WALK WAY "HALL" WITH DIRECT ACCESS FOR OUTSIDE NOTED OPEN. SEVERAL OPENINGS NOTED AT CEILING DUCT SITES ESPECIALLY AT LARGE METAL DUCT ABOVE WARE WASH AREA. CUP OF "COKE" WITH STRAW NOTED NEXT TO MECHANICAL DISH WASH MACHINE.
KITCHEN DOOR LEADING TO WALK WAY "HALL" WITH DIRECT ACCESS FOR OUTSIDE NOTED OPEN. SEVERAL OPENINGS NOTED AT CEILING DUCT SITES ESPECIALLY AT LARGE METAL DUCT ABOVE WARE WASH AREA. CUP OF "COKE" WITH STRAW NOTED NEXT TO MECHANICAL DISH WASH MACHINE.
KITCHEN DOOR LEADING TO WALK WAY "HALL" WITH DIRECT ACCESS FOR OUTSIDE NOTED OPEN. SEVERAL OPENINGS NOTED AT CEILING DUCT SITES ESPECIALLY AT LARGE METAL DUCT ABOVE WARE WASH AREA. CUP OF "COKE" WITH STRAW NOTED NEXT TO MECHANICAL DISH WASH MACHINE.
KITCHEN DOOR LEADING TO WALK WAY "HALL" WITH DIRECT ACCESS FOR OUTSIDE NOTED OPEN. SEVERAL OPENINGS NOTED AT CEILING DUCT SITES ESPECIALLY AT LARGE METAL DUCT ABOVE WARE WASH AREA. CUP OF "COKE" WITH STRAW NOTED NEXT TO MECHANICAL DISH WASH MACHINE.
KITCHEN DOOR LEADING TO WALK WAY "HALL" WITH DIRECT ACCESS FOR OUTSIDE NOTED OPEN. SEVERAL OPENINGS NOTED AT CEILING DUCT SITES ESPECIALLY AT LARGE METAL DUCT ABOVE WARE WASH AREA. CUP OF "COKE" WITH STRAW NOTED NEXT TO MECHANICAL DISH WASH MACHINE.
KITCHEN DOOR LEADING TO WALK WAY "HALL" WITH DIRECT ACCESS FOR OUTSIDE NOTED OPEN. SEVERAL OPENINGS NOTED AT CEILING DUCT SITES ESPECIALLY AT LARGE METAL DUCT ABOVE WARE WASH AREA. CUP OF "COKE" WITH STRAW NOTED NEXT TO MECHANICAL DISH WASH MACHINE.
KITCHEN DOOR LEADING TO WALK WAY "HALL" WITH DIRECT ACCESS FOR OUTSIDE NOTED OPEN. SEVERAL OPENINGS NOTED AT CEILING DUCT SITES ESPECIALLY AT LARGE METAL DUCT ABOVE WARE WASH AREA. CUP OF "COKE" WITH STRAW NOTED NEXT TO MECHANICAL DISH WASH MACHINE.
KITCHEN DOOR LEADING TO WALK WAY "HALL" WITH DIRECT ACCESS FOR OUTSIDE NOTED OPEN. SEVERAL OPENINGS NOTED AT CEILING DUCT SITES ESPECIALLY AT LARGE METAL DUCT ABOVE WARE WASH AREA. CUP OF "COKE" WITH STRAW NOTED NEXT TO MECHANICAL DISH WASH MACHINE.
KITCHEN DOOR LEADING TO WALK WAY "HALL" WITH DIRECT ACCESS FOR OUTSIDE NOTED OPEN. SEVERAL OPENINGS NOTED AT CEILING DUCT SITES ESPECIALLY AT LARGE METAL DUCT ABOVE WARE WASH AREA. CUP OF "COKE" WITH STRAW NOTED NEXT TO MECHANICAL DISH WASH MACHINE.
KITCHEN DOOR LEADING TO WALK WAY "HALL" WITH DIRECT ACCESS FOR OUTSIDE NOTED OPEN. SEVERAL OPENINGS NOTED AT CEILING DUCT SITES ESPECIALLY AT LARGE METAL DUCT ABOVE WARE WASH AREA. CUP OF "COKE" WITH STRAW NOTED NEXT TO MECHANICAL DISH WASH MACHINE.
KITCHEN DOOR LEADING TO WALK WAY "HALL" WITH DIRECT ACCESS FOR OUTSIDE NOTED OPEN. SEVERAL OPENINGS NOTED AT CEILING DUCT SITES ESPECIALLY AT LARGE METAL DUCT ABOVE WARE WASH AREA. CUP OF "COKE" WITH STRAW NOTED NEXT TO MECHANICAL DISH WASH MACHINE.
KITCHEN DOOR LEADING TO WALK WAY "HALL" WITH DIRECT ACCESS FOR OUTSIDE NOTED OPEN. SEVERAL OPENINGS NOTED AT CEILING DUCT SITES ESPECIALLY AT LARGE METAL DUCT ABOVE WARE WASH AREA. CUP OF "COKE" WITH STRAW NOTED NEXT TO MECHANICAL DISH WASH MACHINE.
KITCHEN DOOR LEADING TO WALK WAY "HALL" WITH DIRECT ACCESS FOR OUTSIDE NOTED OPEN. SEVERAL OPENINGS NOTED AT CEILING DUCT SITES ESPECIALLY AT LARGE METAL DUCT ABOVE WARE WASH AREA.
EXCESS GREASE BUILD UP INSIDE HOOD VENTILATION SYSTEM AT FILTERS.
EXCESS GREASE BUILD UP THROUGHOUT KITCHEN ALL THE WAY TO WALK IN REFRIGERATOR. EXCESS BUILD UP OF GREASE AND DEBRIS UNDER COOK LINE AND AROUND COOK LINE.
LACK OF THERMOMETERS AVAILABLE INSIDE REACH IN AND WALK IN REFRIGERATION UNITS.
LARGE TUB OF RAW CHICKEN NOTED SITTING ON TOP OF BOXERS OF VEGETABLES IN WALK IN COOLER.
SEVERAL POTENTIALLY HAZARDOUS FOODS, TOFU (46F), TENDON (44F), SHRIMP (43F), MEASURED ABOVE 41F.

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)
Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276)
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)
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269)
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
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)

BACK KITCHEN DOOR PROPPED OPEN WITH BOX.
LARGE DUCT OPENING FOUND ABOVE MECHANICAL WARE WASH MACHINE. BACK KITCHEN DOOR PROPPED OPEN WITH BOX.
LARGE DUCT OPENING FOUND ABOVE MECHANICAL WARE WASH MACHINE. BACK KITCHEN DOOR PROPPED OPEN WITH BOX.
LARGE DUCT OPENING FOUND ABOVE MECHANICAL WARE WASH MACHINE. BACK KITCHEN DOOR PROPPED OPEN WITH BOX.
LARGE DUCT OPENING FOUND ABOVE MECHANICAL WARE WASH MACHINE. BACK KITCHEN DOOR PROPPED OPEN WITH BOX.
LARGE DUCT OPENING FOUND ABOVE MECHANICAL WARE WASH MACHINE. BACK KITCHEN DOOR PROPPED OPEN WITH BOX.
LARGE DUCT OPENING FOUND ABOVE MECHANICAL WARE WASH MACHINE. BACK KITCHEN DOOR PROPPED OPEN WITH BOX.
LARGE DUCT OPENING FOUND ABOVE MECHANICAL WARE WASH MACHINE. BACK KITCHEN DOOR PROPPED OPEN WITH BOX.
LARGE DUCT OPENING FOUND ABOVE MECHANICAL WARE WASH MACHINE. BACK KITCHEN DOOR PROPPED OPEN WITH BOX.
LARGE DUCT OPENING FOUND ABOVE MECHANICAL WARE WASH MACHINE. BACK KITCHEN DOOR PROPPED OPEN WITH BOX.
LARGE DUCT OPENING FOUND ABOVE MECHANICAL WARE WASH MACHINE. BACK KITCHEN DOOR PROPPED OPEN WITH BOX.
LARGE DUCT OPENING FOUND ABOVE MECHANICAL WARE WASH MACHINE. BACK KITCHEN DOOR PROPPED OPEN WITH BOX.
LARGE DUCT OPENING FOUND ABOVE MECHANICAL WARE WASH MACHINE. BACK KITCHEN DOOR PROPPED OPEN WITH BOX.
LARGE DUCT OPENING FOUND ABOVE MECHANICAL WARE WASH MACHINE. BACK KITCHEN DOOR PROPPED OPEN WITH BOX.
LARGE DUCT OPENING FOUND ABOVE MECHANICAL WARE WASH MACHINE. BACK KITCHEN DOOR PROPPED OPEN WITH BOX.
LARGE DUCT OPENING FOUND ABOVE MECHANICAL WARE WASH MACHINE. BACK KITCHEN DOOR PROPPED OPEN WITH BOX.
LARGE DUCT OPENING FOUND ABOVE MECHANICAL WARE WASH MACHINE. BACK KITCHEN DOOR PROPPED OPEN WITH BOX.
LARGE DUCT OPENING FOUND ABOVE MECHANICAL WARE WASH MACHINE. BACK KITCHEN DOOR PROPPED OPEN WITH BOX.
LARGE DUCT OPENING FOUND ABOVE MECHANICAL WARE WASH MACHINE. BACK KITCHEN DOOR PROPPED OPEN WITH BOX.
LARGE DUCT OPENING FOUND ABOVE MECHANICAL WARE WASH MACHINE. BACK KITCHEN DOOR PROPPED OPEN WITH BOX.
LARGE DUCT OPENING FOUND ABOVE MECHANICAL WARE WASH MACHINE. BACK KITCHEN DOOR PROPPED OPEN WITH BOX.
LARGE DUCT OPENING FOUND ABOVE MECHANICAL WARE WASH MACHINE. BACK KITCHEN DOOR PROPPED OPEN WITH BOX.
LARGE DUCT OPENING FOUND ABOVE MECHANICAL WARE WASH MACHINE. BACK KITCHEN DOOR PROPPED OPEN WITH BOX.
LARGE DUCT OPENING FOUND ABOVE MECHANICAL WARE WASH MACHINE. BACK KITCHEN DOOR PROPPED OPEN WITH BOX.
LARGE DUCT OPENING FOUND ABOVE MECHANICAL WARE WASH MACHINE. BACK KITCHEN DOOR PROPPED OPEN WITH BOX.
LARGE DUCT OPENING FOUND ABOVE MECHANICAL WARE WASH MACHINE. BACK KITCHEN DOOR PROPPED OPEN WITH BOX.
LARGE DUCT OPENING FOUND ABOVE MECHANICAL WARE WASH MACHINE. BACK KITCHEN DOOR PROPPED OPEN WITH BOX.
LARGE DUCT OPENING FOUND ABOVE MECHANICAL WARE WASH MACHINE. BACK KITCHEN DOOR PROPPED OPEN WITH BOX.
LARGE DUCT OPENING FOUND ABOVE MECHANICAL WARE WASH MACHINE. BACK KITCHEN DOOR PROPPED OPEN WITH BOX.
LARGE DUCT OPENING FOUND ABOVE MECHANICAL WARE WASH MACHINE. BACK KITCHEN DOOR PROPPED OPEN WITH BOX.
LARGE DUCT OPENING FOUND ABOVE MECHANICAL WARE WASH MACHINE. BACK KITCHEN DOOR PROPPED OPEN WITH BOX.
LARGE DUCT OPENING FOUND ABOVE MECHANICAL WARE WASH MACHINE. BACK KITCHEN DOOR PROPPED OPEN WITH BOX.
LARGE DUCT OPENING FOUND ABOVE MECHANICAL WARE WASH MACHINE. BACK KITCHEN DOOR PROPPED OPEN WITH BOX.
LARGE DUCT OPENING FOUND ABOVE MECHANICAL WARE WASH MACHINE. BACK KITCHEN DOOR PROPPED OPEN WITH BOX.
LARGE DUCT OPENING FOUND ABOVE MECHANICAL WARE WASH MACHINE. BACK KITCHEN DOOR PROPPED OPEN WITH BOX.
LARGE DUCT OPENING FOUND ABOVE MECHANICAL WARE WASH MACHINE. BACK KITCHEN DOOR PROPPED OPEN WITH BOX.
LARGE DUCT OPENING FOUND ABOVE MECHANICAL WARE WASH MACHINE. BACK KITCHEN DOOR PROPPED OPEN WITH BOX.
LARGE DUCT OPENING FOUND ABOVE MECHANICAL WARE WASH MACHINE. BACK KITCHEN DOOR PROPPED OPEN WITH BOX.
LARGE DUCT OPENING FOUND ABOVE MECHANICAL WARE WASH MACHINE. BACK KITCHEN DOOR PROPPED OPEN WITH BOX.
LARGE DUCT OPENING FOUND ABOVE MECHANICAL WARE WASH MACHINE. BACK KITCHEN DOOR PROPPED OPEN WITH BOX.
LARGE DUCT OPENING FOUND ABOVE MECHANICAL WARE WASH MACHINE. BACK KITCHEN DOOR PROPPED OPEN WITH BOX.
LARGE DUCT OPENING FOUND ABOVE MECHANICAL WARE WASH MACHINE. BACK KITCHEN DOOR PROPPED OPEN WITH BOX.
LARGE DUCT OPENING FOUND ABOVE MECHANICAL WARE WASH MACHINE. BACK KITCHEN DOOR PROPPED OPEN WITH BOX.
LARGE DUCT OPENING FOUND ABOVE MECHANICAL WARE WASH MACHINE. BACK KITCHEN DOOR PROPPED OPEN WITH BOX.
LARGE DUCT OPENING FOUND ABOVE MECHANICAL WARE WASH MACHINE. BACK KITCHEN DOOR PROPPED OPEN WITH BOX.
LARGE DUCT OPENING FOUND ABOVE MECHANICAL WARE WASH MACHINE. BACK KITCHEN DOOR PROPPED OPEN WITH BOX.
LARGE DUCT OPENING FOUND ABOVE MECHANICAL WARE WASH MACHINE. BACK KITCHEN DOOR PROPPED OPEN WITH BOX.
LARGE DUCT OPENING FOUND ABOVE MECHANICAL WARE WASH MACHINE. BACK KITCHEN DOOR PROPPED OPEN WITH BOX.
LARGE DUCT OPENING FOUND ABOVE MECHANICAL WARE WASH MACHINE. BACK KITCHEN DOOR PROPPED OPEN WITH BOX.
LARGE DUCT OPENING FOUND ABOVE MECHANICAL WARE WASH MACHINE. BACK KITCHEN DOOR PROPPED OPEN WITH BOX.
LARGE DUCT OPENING FOUND ABOVE MECHANICAL WARE WASH MACHINE. BACK KITCHEN DOOR PROPPED OPEN WITH BOX.
LARGE DUCT OPENING FOUND ABOVE MECHANICAL WARE WASH MACHINE. BACK KITCHEN DOOR PROPPED OPEN WITH BOX.
LARGE DUCT OPENING FOUND ABOVE MECHANICAL WARE WASH MACHINE. BACK KITCHEN DOOR PROPPED OPEN WITH BOX.
LARGE DUCT OPENING FOUND ABOVE MECHANICAL WARE WASH MACHINE. BACK KITCHEN DOOR PROPPED OPEN WITH BOX.
LARGE DUCT OPENING FOUND ABOVE MECHANICAL WARE WASH MACHINE. BACK KITCHEN DOOR PROPPED OPEN WITH BOX.
LARGE DUCT OPENING FOUND ABOVE MECHANICAL WARE WASH MACHINE. BACK KITCHEN DOOR PROPPED OPEN WITH BOX.
LARGE DUCT OPENING FOUND ABOVE MECHANICAL WARE WASH MACHINE. BACK KITCHEN DOOR PROPPED OPEN WITH BOX.
LARGE DUCT OPENING FOUND ABOVE MECHANICAL WARE WASH MACHINE. BACK KITCHEN DOOR PROPPED OPEN WITH BOX.
LARGE DUCT OPENING FOUND ABOVE MECHANICAL WARE WASH MACHINE. BACK KITCHEN DOOR PROPPED OPEN WITH BOX.
LARGE DUCT OPENING FOUND ABOVE MECHANICAL WARE WASH MACHINE. BACK KITCHEN DOOR PROPPED OPEN WITH BOX.
LARGE DUCT OPENING FOUND ABOVE MECHANICAL WARE WASH MACHINE. BACK KITCHEN DOOR PROPPED OPEN WITH BOX.
LARGE DUCT OPENING FOUND ABOVE MECHANICAL WARE WASH MACHINE. BACK KITCHEN DOOR PROPPED OPEN WITH BOX.
LARGE DUCT OPENING FOUND ABOVE MECHANICAL WARE WASH MACHINE. BACK KITCHEN DOOR PROPPED OPEN WITH BOX.
LARGE DUCT OPENING FOUND ABOVE MECHANICAL WARE WASH MACHINE. BACK KITCHEN DOOR PROPPED OPEN WITH BOX.
LARGE DUCT OPENING FOUND ABOVE MECHANICAL WARE WASH MACHINE. BACK KITCHEN DOOR PROPPED OPEN WITH BOX.
LARGE DUCT OPENING FOUND ABOVE MECHANICAL WARE WASH MACHINE. BACK KITCHEN DOOR PROPPED OPEN WITH BOX.
LARGE DUCT OPENING FOUND ABOVE MECHANICAL WARE WASH MACHINE. BACK KITCHEN DOOR PROPPED OPEN WITH BOX.
LARGE DUCT OPENING FOUND ABOVE MECHANICAL WARE WASH MACHINE. BACK KITCHEN DOOR PROPPED OPEN WITH BOX.
LARGE DUCT OPENING FOUND ABOVE MECHANICAL WARE WASH MACHINE. BACK KITCHEN DOOR PROPPED OPEN WITH BOX.
LARGE DUCT OPENING FOUND ABOVE MECHANICAL WARE WASH MACHINE. BACK KITCHEN DOOR PROPPED OPEN WITH BOX.
LARGE DUCT OPENING FOUND ABOVE MECHANICAL WARE WASH MACHINE. BACK KITCHEN DOOR PROPPED OPEN WITH BOX.
LARGE DUCT OPENING FOUND ABOVE MECHANICAL WARE WASH MACHINE. BACK KITCHEN DOOR PROPPED OPEN WITH BOX.
LARGE DUCT OPENING FOUND ABOVE MECHANICAL WARE WASH MACHINE. BACK KITCHEN DOOR PROPPED OPEN WITH BOX.
LARGE DUCT OPENING FOUND ABOVE MECHANICAL WARE WASH MACHINE. BACK KITCHEN DOOR PROPPED OPEN WITH BOX.
LARGE DUCT OPENING FOUND ABOVE MECHANICAL WARE WASH MACHINE. BACK KITCHEN DOOR PROPPED OPEN WITH BOX.
LARGE DUCT OPENING FOUND ABOVE MECHANICAL WARE WASH MACHINE. BACK KITCHEN DOOR PROPPED OPEN WITH BOX.
LARGE DUCT OPENING FOUND ABOVE MECHANICAL WARE WASH MACHINE.
EXCESS DEBRIS (BLACK) NOTED IN ICE MACHINE.
EXCESS DEBRIS AND DUST NOTED NEAR DUCTS AND ABOVE FOOD PREP AREAS IN KITCHEN.
EXCESS DEBRIS BUILD UP OF GREASE NOTED IN HOOD VENTILATION FILTERS.
LACK OF AUTOMATIC CLOSURE ON WOMEN'S RESTROOM DOOR.
LACK OF BACK FLOR DEVICE ON MOP SINK.
LINEN CLOTHS USED TO COVER GREEN ONIONS AND NOODLES.
THREE COMP SINK WITH DIRECT CONNECTION BEING USED AS FOOD PREP SINK.
RICE COOKER FOUND IN SINK (THREE COMP) PLUGGED IN AND IN USE. LINEN CLOTHS USED TO COVER GREEN ONIONS AND NOODLES.
THREE COMP SINK WITH DIRECT CONNECTION BEING USED AS FOOD PREP SINK.
RICE COOKER FOUND IN SINK (THREE COMP) PLUGGED IN AND IN USE. LINEN CLOTHS USED TO COVER GREEN ONIONS AND NOODLES.
THREE COMP SINK WITH DIRECT CONNECTION BEING USED AS FOOD PREP SINK.
RICE COOKER FOUND IN SINK (THREE COMP) PLUGGED IN AND IN USE. LINEN CLOTHS USED TO COVER GREEN ONIONS AND NOODLES.
THREE COMP SINK WITH DIRECT CONNECTION BEING USED AS FOOD PREP SINK.
RICE COOKER FOUND IN SINK (THREE COMP) PLUGGED IN AND IN USE. LINEN CLOTHS USED TO COVER GREEN ONIONS AND NOODLES.
THREE COMP SINK WITH DIRECT CONNECTION BEING USED AS FOOD PREP SINK.
RICE COOKER FOUND IN SINK (THREE COMP) PLUGGED IN AND IN USE. LINEN CLOTHS USED TO COVER GREEN ONIONS AND NOODLES.
THREE COMP SINK WITH DIRECT CONNECTION BEING USED AS FOOD PREP SINK.
RICE COOKER FOUND IN SINK (THREE COMP) PLUGGED IN AND IN USE. LINEN CLOTHS USED TO COVER GREEN ONIONS AND NOODLES.
THREE COMP SINK WITH DIRECT CONNECTION BEING USED AS FOOD PREP SINK.
RICE COOKER FOUND IN SINK (THREE COMP) PLUGGED IN AND IN USE. LINEN CLOTHS USED TO COVER GREEN ONIONS AND NOODLES.
THREE COMP SINK WITH DIRECT CONNECTION BEING USED AS FOOD PREP SINK.
RICE COOKER FOUND IN SINK (THREE COMP) PLUGGED IN AND IN USE. LINEN CLOTHS USED TO COVER GREEN ONIONS AND NOODLES.
THREE COMP SINK WITH DIRECT CONNECTION BEING USED AS FOOD PREP SINK.
RICE COOKER FOUND IN SINK (THREE COMP) PLUGGED IN AND IN USE. LINEN CLOTHS USED TO COVER GREEN ONIONS AND NOODLES.
THREE COMP SINK WITH DIRECT CONNECTION BEING USED AS FOOD PREP SINK.
RICE COOKER FOUND IN SINK (THREE COMP) PLUGGED IN AND IN USE. LINEN CLOTHS USED TO COVER GREEN ONIONS AND NOODLES.
THREE COMP SINK WITH DIRECT CONNECTION BEING USED AS FOOD PREP SINK.
RICE COOKER FOUND IN SINK (THREE COMP) PLUGGED IN AND IN USE. LINEN CLOTHS USED TO COVER GREEN ONIONS AND NOODLES.
THREE COMP SINK WITH DIRECT CONNECTION BEING USED AS FOOD PREP SINK.
RICE COOKER FOUND IN SINK (THREE COMP) PLUGGED IN AND IN USE. LINEN CLOTHS USED TO COVER GREEN ONIONS AND NOODLES.
THREE COMP SINK WITH DIRECT CONNECTION BEING USED AS FOOD PREP SINK.
RICE COOKER FOUND IN SINK (THREE COMP) PLUGGED IN AND IN USE. LINEN CLOTHS USED TO COVER GREEN ONIONS AND NOODLES.
THREE COMP SINK WITH DIRECT CONNECTION BEING USED AS FOOD PREP SINK.
RICE COOKER FOUND IN SINK (THREE COMP) PLUGGED IN AND IN USE. LINEN CLOTHS USED TO COVER GREEN ONIONS AND NOODLES.
THREE COMP SINK WITH DIRECT CONNECTION BEING USED AS FOOD PREP SINK.
RICE COOKER FOUND IN SINK (THREE COMP) PLUGGED IN AND IN USE. LINEN CLOTHS USED TO COVER GREEN ONIONS AND NOODLES.
THREE COMP SINK WITH DIRECT CONNECTION BEING USED AS FOOD PREP SINK.
RICE COOKER FOUND IN SINK (THREE COMP) PLUGGED IN AND IN USE. LINEN CLOTHS USED TO COVER GREEN ONIONS AND NOODLES.
THREE COMP SINK WITH DIRECT CONNECTION BEING USED AS FOOD PREP SINK.
RICE COOKER FOUND IN SINK (THREE COMP) PLUGGED IN AND IN USE. LINEN CLOTHS USED TO COVER GREEN ONIONS AND NOODLES.
THREE COMP SINK WITH DIRECT CONNECTION BEING USED AS FOOD PREP SINK.
RICE COOKER FOUND IN SINK (THREE COMP) PLUGGED IN AND IN USE. LINEN CLOTHS USED TO COVER GREEN ONIONS AND NOODLES.
THREE COMP SINK WITH DIRECT CONNECTION BEING USED AS FOOD PREP SINK.
RICE COOKER FOUND IN SINK (THREE COMP) PLUGGED IN AND IN USE. LINEN CLOTHS USED TO COVER GREEN ONIONS AND NOODLES.
THREE COMP SINK WITH DIRECT CONNECTION BEING USED AS FOOD PREP SINK.
RICE COOKER FOUND IN SINK (THREE COMP) PLUGGED IN AND IN USE. LINEN CLOTHS USED TO COVER GREEN ONIONS AND NOODLES.
THREE COMP SINK WITH DIRECT CONNECTION BEING USED AS FOOD PREP SINK.
RICE COOKER FOUND IN SINK (THREE COMP) PLUGGED IN AND IN USE. LINEN CLOTHS USED TO COVER GREEN ONIONS AND NOODLES.
THREE COMP SINK WITH DIRECT CONNECTION BEING USED AS FOOD PREP SINK.
RICE COOKER FOUND IN SINK (THREE COMP) PLUGGED IN AND IN USE. LINEN CLOTHS USED TO COVER GREEN ONIONS AND NOODLES.
THREE COMP SINK WITH DIRECT CONNECTION BEING USED AS FOOD PREP SINK.
RICE COOKER FOUND IN SINK (THREE COMP) PLUGGED IN AND IN USE. LINEN CLOTHS USED TO COVER GREEN ONIONS AND NOODLES.
THREE COMP SINK WITH DIRECT CONNECTION BEING USED AS FOOD PREP SINK.
RICE COOKER FOUND IN SINK (THREE COMP) PLUGGED IN AND IN USE. LINEN CLOTHS USED TO COVER GREEN ONIONS AND NOODLES.
THREE COMP SINK WITH DIRECT CONNECTION BEING USED AS FOOD PREP SINK.
RICE COOKER FOUND IN SINK (THREE COMP) PLUGGED IN AND IN USE. LINEN CLOTHS USED TO COVER GREEN ONIONS AND NOODLES.
THREE COMP SINK WITH DIRECT CONNECTION BEING USED AS FOOD PREP SINK.
RICE COOKER FOUND IN SINK (THREE COMP) PLUGGED IN AND IN USE. LINEN CLOTHS USED TO COVER GREEN ONIONS AND NOODLES.
THREE COMP SINK WITH DIRECT CONNECTION BEING USED AS FOOD PREP SINK.
RICE COOKER FOUND IN SINK (THREE COMP) PLUGGED IN AND IN USE. LINEN CLOTHS USED TO COVER GREEN ONIONS AND NOODLES.
THREE COMP SINK WITH DIRECT CONNECTION BEING USED AS FOOD PREP SINK.
RICE COOKER FOUND IN SINK (THREE COMP) PLUGGED IN AND IN USE. LINEN CLOTHS USED TO COVER GREEN ONIONS AND NOODLES.
THREE COMP SINK WITH DIRECT CONNECTION BEING USED AS FOOD PREP SINK.
RICE COOKER FOUND IN SINK (THREE COMP) PLUGGED IN AND IN USE. LINEN CLOTHS USED TO COVER GREEN ONIONS AND NOODLES.
THREE COMP SINK WITH DIRECT CONNECTION BEING USED AS FOOD PREP SINK.
RICE COOKER FOUND IN SINK (THREE COMP) PLUGGED IN AND IN USE. LINEN CLOTHS USED TO COVER GREEN ONIONS AND NOODLES.
THREE COMP SINK WITH DIRECT CONNECTION BEING USED AS FOOD PREP SINK.
RICE COOKER FOUND IN SINK (THREE COMP) PLUGGED IN AND IN USE. LINEN CLOTHS USED TO COVER GREEN ONIONS AND NOODLES.
THREE COMP SINK WITH DIRECT CONNECTION BEING USED AS FOOD PREP SINK.
RICE COOKER FOUND IN SINK (THREE COMP) PLUGGED IN AND IN USE. LINEN CLOTHS USED TO COVER GREEN ONIONS AND NOODLES.
THREE COMP SINK WITH DIRECT CONNECTION BEING USED AS FOOD PREP SINK.
RICE COOKER FOUND IN SINK (THREE COMP) PLUGGED IN AND IN USE. LINEN CLOTHS USED TO COVER GREEN ONIONS AND NOODLES.
THREE COMP SINK WITH DIRECT CONNECTION BEING USED AS FOOD PREP SINK.
RICE COOKER FOUND IN SINK (THREE COMP) PLUGGED IN AND IN USE. LINEN CLOTHS USED TO COVER GREEN ONIONS AND NOODLES.
THREE COMP SINK WITH DIRECT CONNECTION BEING USED AS FOOD PREP SINK.
RICE COOKER FOUND IN SINK (THREE COMP) PLUGGED IN AND IN USE. LINEN CLOTHS USED TO COVER GREEN ONIONS AND NOODLES.
THREE COMP SINK WITH DIRECT CONNECTION BEING USED AS FOOD PREP SINK.
RICE COOKER FOUND IN SINK (THREE COMP) PLUGGED IN AND IN USE. LINEN CLOTHS USED TO COVER GREEN ONIONS AND NOODLES.
THREE COMP SINK WITH DIRECT CONNECTION BEING USED AS FOOD PREP SINK.
RICE COOKER FOUND IN SINK (THREE COMP) PLUGGED IN AND IN USE. LINEN CLOTHS USED TO COVER GREEN ONIONS AND NOODLES.
THREE COMP SINK WITH DIRECT CONNECTION BEING USED AS FOOD PREP SINK.
RICE COOKER FOUND IN SINK (THREE COMP) PLUGGED IN AND IN USE. LINEN CLOTHS USED TO COVER GREEN ONIONS AND NOODLES.
THREE COMP SINK WITH DIRECT CONNECTION BEING USED AS FOOD PREP SINK.
RICE COOKER FOUND IN SINK (THREE COMP) PLUGGED IN AND IN USE. LINEN CLOTHS USED TO COVER GREEN ONIONS AND NOODLES.
THREE COMP SINK WITH DIRECT CONNECTION BEING USED AS FOOD PREP SINK.
RICE COOKER FOUND IN SINK (THREE COMP) PLUGGED IN AND IN USE. LINEN CLOTHS USED TO COVER GREEN ONIONS AND NOODLES.
THREE COMP SINK WITH DIRECT CONNECTION BEING USED AS FOOD PREP SINK.
RICE COOKER FOUND IN SINK (THREE COMP) PLUGGED IN AND IN USE. LINEN CLOTHS USED TO COVER GREEN ONIONS AND NOODLES.
THREE COMP SINK WITH DIRECT CONNECTION BEING USED AS FOOD PREP SINK.
RICE COOKER FOUND IN SINK (THREE COMP) PLUGGED IN AND IN USE. LINEN CLOTHS USED TO COVER GREEN ONIONS AND NOODLES.
THREE COMP SINK WITH DIRECT CONNECTION BEING USED AS FOOD PREP SINK.
RICE COOKER FOUND IN SINK (THREE COMP) PLUGGED IN AND IN USE. LINEN CLOTHS USED TO COVER GREEN ONIONS AND NOODLES.
THREE COMP SINK WITH DIRECT CONNECTION BEING USED AS FOOD PREP SINK.
RICE COOKER FOUND IN SINK (THREE COMP) PLUGGED IN AND IN USE. LINEN CLOTHS USED TO COVER GREEN ONIONS AND NOODLES.
THREE COMP SINK WITH DIRECT CONNECTION BEING USED AS FOOD PREP SINK.
RICE COOKER FOUND IN SINK (THREE COMP) PLUGGED IN AND IN USE. LINEN CLOTHS USED TO COVER GREEN ONIONS AND NOODLES.
THREE COMP SINK WITH DIRECT CONNECTION BEING USED AS FOOD PREP SINK.
RICE COOKER FOUND IN SINK (THREE COMP) PLUGGED IN AND IN USE. LINEN CLOTHS USED TO COVER GREEN ONIONS AND NOODLES.
THREE COMP SINK WITH DIRECT CONNECTION BEING USED AS FOOD PREP SINK.
RICE COOKER FOUND IN SINK (THREE COMP) PLUGGED IN AND IN USE. LINEN CLOTHS USED TO COVER GREEN ONIONS AND NOODLES.
THREE COMP SINK WITH DIRECT CONNECTION BEING USED AS FOOD PREP SINK.
RICE COOKER FOUND IN SINK (THREE COMP) PLUGGED IN AND IN USE. LINEN CLOTHS USED TO COVER GREEN ONIONS AND NOODLES.
THREE COMP SINK WITH DIRECT CONNECTION BEING USED AS FOOD PREP SINK.
RICE COOKER FOUND IN SINK (THREE COMP) PLUGGED IN AND IN USE. LINEN CLOTHS USED TO COVER GREEN ONIONS AND NOODLES.
THREE COMP SINK WITH DIRECT CONNECTION BEING USED AS FOOD PREP SINK.
RICE COOKER FOUND IN SINK (THREE COMP) PLUGGED IN AND IN USE. LINEN CLOTHS USED TO COVER GREEN ONIONS AND NOODLES.
THREE COMP SINK WITH DIRECT CONNECTION BEING USED AS FOOD PREP SINK.
RICE COOKER FOUND IN SINK (THREE COMP) PLUGGED IN AND IN USE. LINEN CLOTHS USED TO COVER GREEN ONIONS AND NOODLES.
THREE COMP SINK WITH DIRECT CONNECTION BEING USED AS FOOD PREP SINK.
RICE COOKER FOUND IN SINK (THREE COMP) PLUGGED IN AND IN USE. LINEN CLOTHS USED TO COVER GREEN ONIONS AND NOODLES.
THREE COMP SINK WITH DIRECT CONNECTION BEING USED AS FOOD PREP SINK.
RICE COOKER FOUND IN SINK (THREE COMP) PLUGGED IN AND IN USE. LINEN CLOTHS USED TO COVER GREEN ONIONS AND NOODLES.
THREE COMP SINK WITH DIRECT CONNECTION BEING USED AS FOOD PREP SINK.
RICE COOKER FOUND IN SINK (THREE COMP) PLUGGED IN AND IN USE. LINEN CLOTHS USED TO COVER GREEN ONIONS AND NOODLES.
THREE COMP SINK WITH DIRECT CONNECTION BEING USED AS FOOD PREP SINK.
RICE COOKER FOUND IN SINK (THREE COMP) PLUGGED IN AND IN USE. LINEN CLOTHS USED TO COVER GREEN ONIONS AND NOODLES.
THREE COMP SINK WITH DIRECT CONNECTION BEING USED AS FOOD PREP SINK.
RICE COOKER FOUND IN SINK (THREE COMP) PLUGGED IN AND IN USE. LINEN CLOTHS USED TO COVER GREEN ONIONS AND NOODLES.
THREE COMP SINK WITH DIRECT CONNECTION BEING USED AS FOOD PREP SINK.
RICE COOKER FOUND IN SINK (THREE COMP) PLUGGED IN AND IN USE. LINEN CLOTHS USED TO COVER GREEN ONIONS AND NOODLES.
THREE COMP SINK WITH DIRECT CONNECTION BEING USED AS FOOD PREP SINK.
RICE COOKER FOUND IN SINK (THREE COMP) PLUGGED IN AND IN USE. LINEN CLOTHS USED TO COVER GREEN ONIONS AND NOODLES.
THREE COMP SINK WITH DIRECT CONNECTION BEING USED AS FOOD PREP SINK.
RICE COOKER FOUND IN SINK (THREE COMP) PLUGGED IN AND IN USE. LINEN CLOTHS USED TO COVER GREEN ONIONS AND NOODLES.
THREE COMP SINK WITH DIRECT CONNECTION BEING USED AS FOOD PREP SINK.
RICE COOKER FOUND IN SINK (THREE COMP) PLUGGED IN AND IN USE. LINEN CLOTHS USED TO COVER GREEN ONIONS AND NOODLES.
THREE COMP SINK WITH DIRECT CONNECTION BEING USED AS FOOD PREP SINK.
RICE COOKER FOUND IN SINK (THREE COMP) PLUGGED IN AND IN USE. LINEN CLOTHS USED TO COVER GREEN ONIONS AND NOODLES.
THREE COMP SINK WITH DIRECT CONNECTION BEING USED AS FOOD PREP SINK.
RICE COOKER FOUND IN SINK (THREE COMP) PLUGGED IN AND IN USE. LINEN CLOTHS USED TO COVER GREEN ONIONS AND NOODLES.
THREE COMP SINK WITH DIRECT CONNECTION BEING USED AS FOOD PREP SINK.
RICE COOKER FOUND IN SINK (THREE COMP) PLUGGED IN AND IN USE. LINEN CLOTHS USED TO COVER GREEN ONIONS AND NOODLES.
THREE COMP SINK WITH DIRECT CONNECTION BEING USED AS FOOD PREP SINK.
RICE COOKER FOUND IN SINK (THREE COMP) PLUGGED IN AND IN USE. LINEN CLOTHS USED TO COVER GREEN ONIONS AND NOODLES.
THREE COMP SINK WITH DIRECT CONNECTION BEING USED AS FOOD PREP SINK.
RICE COOKER FOUND IN SINK (THREE COMP) PLUGGED IN AND IN USE. LINEN CLOTHS USED TO COVER GREEN ONIONS AND NOODLES.
THREE COMP SINK WITH DIRECT CONNECTION BEING USED AS FOOD PREP SINK.
RICE COOKER FOUND IN SINK (THREE COMP) PLUGGED IN AND IN USE. LINEN CLOTHS USED TO COVER GREEN ONIONS AND NOODLES.
THREE COMP SINK WITH DIRECT CONNECTION BEING USED AS FOOD PREP SINK.
RICE COOKER FOUND IN SINK (THREE COMP) PLUGGED IN AND IN USE. LINEN CLOTHS USED TO COVER GREEN ONIONS AND NOODLES.
THREE COMP SINK WITH DIRECT CONNECTION BEING USED AS FOOD PREP SINK.
RICE COOKER FOUND IN SINK (THREE COMP) PLUGGED IN AND IN USE. LINEN CLOTHS USED TO COVER GREEN ONIONS AND NOODLES.
THREE COMP SINK WITH DIRECT CONNECTION BEING USED AS FOOD PREP SINK.
RICE COOKER FOUND IN SINK (THREE COMP) PLUGGED IN AND IN USE. LINEN CLOTHS USED TO COVER GREEN ONIONS AND NOODLES.
THREE COMP SINK WITH DIRECT CONNECTION BEING USED AS FOOD PREP SINK.
RICE COOKER FOUND IN SINK (THREE COMP) PLUGGED IN AND IN USE. LINEN CLOTHS USED TO COVER GREEN ONIONS AND NOODLES.
THREE COMP SINK WITH DIRECT CONNECTION BEING USED AS FOOD PREP SINK.
RICE COOKER FOUND IN SINK (THREE COMP) PLUGGED IN AND IN USE. LINEN CLOTHS USED TO COVER GREEN ONIONS AND NOODLES.
THREE COMP SINK WITH DIRECT CONNECTION BEING USED AS FOOD PREP SINK.
RICE COOKER FOUND IN SINK (THREE COMP) PLUGGED IN AND IN USE. LINEN CLOTHS USED TO COVER GREEN ONIONS AND NOODLES.
THREE COMP SINK WITH DIRECT CONNECTION BEING USED AS FOOD PREP SINK.
RICE COOKER FOUND IN SINK (THREE COMP) PLUGGED IN AND IN USE. LINEN CLOTHS USED TO COVER GREEN ONIONS AND NOODLES.
THREE COMP SINK WITH DIRECT CONNECTION BEING USED AS FOOD PREP SINK.
RICE COOKER FOUND IN SINK (THREE COMP) PLUGGED IN AND IN USE. LINEN CLOTHS USED TO COVER GREEN ONIONS AND NOODLES.
THREE COMP SINK WITH DIRECT CONNECTION BEING USED AS FOOD PREP SINK.
RICE COOKER FOUND IN SINK (THREE COMP) PLUGGED IN AND IN USE. LINEN CLOTHS USED TO COVER GREEN ONIONS AND NOODLES.
THREE COMP SINK WITH DIRECT CONNECTION BEING USED AS FOOD PREP SINK.
RICE COOKER FOUND IN SINK (THREE COMP) PLUGGED IN AND IN USE. LINEN CLOTHS USED TO COVER GREEN ONIONS AND NOODLES.
THREE COMP SINK WITH DIRECT CONNECTION BEING USED AS FOOD PREP SINK.
RICE COOKER FOUND IN SINK (THREE COMP) PLUGGED IN AND IN USE.
WALK IN DOOR APPEARS TO BE INOPERABLE AND NOT CLOSING FULLY.
WALK IN AND PREP UNIT AMBIENT TEMPERATURE MEASURED BETWEEN 37 AND 45F. WALK IN DOOR APPEARS TO BE INOPERABLE AND NOT CLOSING FULLY.
WALK IN AND PREP UNIT AMBIENT TEMPERATURE MEASURED BETWEEN 37 AND 45F. WALK IN DOOR APPEARS TO BE INOPERABLE AND NOT CLOSING FULLY.
WALK IN AND PREP UNIT AMBIENT TEMPERATURE MEASURED BETWEEN 37 AND 45F. WALK IN DOOR APPEARS TO BE INOPERABLE AND NOT CLOSING FULLY.
WALK IN AND PREP UNIT AMBIENT TEMPERATURE MEASURED BETWEEN 37 AND 45F. WALK IN DOOR APPEARS TO BE INOPERABLE AND NOT CLOSING FULLY.
WALK IN AND PREP UNIT AMBIENT TEMPERATURE MEASURED BETWEEN 37 AND 45F. WALK IN DOOR APPEARS TO BE INOPERABLE AND NOT CLOSING FULLY.
WALK IN AND PREP UNIT AMBIENT TEMPERATURE MEASURED BETWEEN 37 AND 45F. WALK IN DOOR APPEARS TO BE INOPERABLE AND NOT CLOSING FULLY.
WALK IN AND PREP UNIT AMBIENT TEMPERATURE MEASURED BETWEEN 37 AND 45F. WALK IN DOOR APPEARS TO BE INOPERABLE AND NOT CLOSING FULLY.
WALK IN AND PREP UNIT AMBIENT TEMPERATURE MEASURED BETWEEN 37 AND 45F. WALK IN DOOR APPEARS TO BE INOPERABLE AND NOT CLOSING FULLY.
WALK IN AND PREP UNIT AMBIENT TEMPERATURE MEASURED BETWEEN 37 AND 45F. WALK IN DOOR APPEARS TO BE INOPERABLE AND NOT CLOSING FULLY.
WALK IN AND PREP UNIT AMBIENT TEMPERATURE MEASURED BETWEEN 37 AND 45F. WALK IN DOOR APPEARS TO BE INOPERABLE AND NOT CLOSING FULLY.
WALK IN AND PREP UNIT AMBIENT TEMPERATURE MEASURED BETWEEN 37 AND 45F. WALK IN DOOR APPEARS TO BE INOPERABLE AND NOT CLOSING FULLY.
WALK IN AND PREP UNIT AMBIENT TEMPERATURE MEASURED BETWEEN 37 AND 45F. WALK IN DOOR APPEARS TO BE INOPERABLE AND NOT CLOSING FULLY.
WALK IN AND PREP UNIT AMBIENT TEMPERATURE MEASURED BETWEEN 37 AND 45F. WALK IN DOOR APPEARS TO BE INOPERABLE AND NOT CLOSING FULLY.
WALK IN AND PREP UNIT AMBIENT TEMPERATURE MEASURED BETWEEN 37 AND 45F. WALK IN DOOR APPEARS TO BE INOPERABLE AND NOT CLOSING FULLY.
WALK IN AND PREP UNIT AMBIENT TEMPERATURE MEASURED BETWEEN 37 AND 45F. WALK IN DOOR APPEARS TO BE INOPERABLE AND NOT CLOSING FULLY.
WALK IN AND PREP UNIT AMBIENT TEMPERATURE MEASURED BETWEEN 37 AND 45F. WALK IN DOOR APPEARS TO BE INOPERABLE AND NOT CLOSING FULLY.
WALK IN AND PREP UNIT AMBIENT TEMPERATURE MEASURED BETWEEN 37 AND 45F. WALK IN DOOR APPEARS TO BE INOPERABLE AND NOT CLOSING FULLY.
WALK IN AND PREP UNIT AMBIENT TEMPERATURE MEASURED BETWEEN 37 AND 45F. WALK IN DOOR APPEARS TO BE INOPERABLE AND NOT CLOSING FULLY.
WALK IN AND PREP UNIT AMBIENT TEMPERATURE MEASURED BETWEEN 37 AND 45F. WALK IN DOOR APPEARS TO BE INOPERABLE AND NOT CLOSING FULLY.
WALK IN AND PREP UNIT AMBIENT TEMPERATURE MEASURED BETWEEN 37 AND 45F. WALK IN DOOR APPEARS TO BE INOPERABLE AND NOT CLOSING FULLY.
WALK IN AND PREP UNIT AMBIENT TEMPERATURE MEASURED BETWEEN 37 AND 45F. WALK IN DOOR APPEARS TO BE INOPERABLE AND NOT CLOSING FULLY.
WALK IN AND PREP UNIT AMBIENT TEMPERATURE MEASURED BETWEEN 37 AND 45F. WALK IN DOOR APPEARS TO BE INOPERABLE AND NOT CLOSING FULLY.
WALK IN AND PREP UNIT AMBIENT TEMPERATURE MEASURED BETWEEN 37 AND 45F. WALK IN DOOR APPEARS TO BE INOPERABLE AND NOT CLOSING FULLY.
WALK IN AND PREP UNIT AMBIENT TEMPERATURE MEASURED BETWEEN 37 AND 45F. WALK IN DOOR APPEARS TO BE INOPERABLE AND NOT CLOSING FULLY.
WALK IN AND PREP UNIT AMBIENT TEMPERATURE MEASURED BETWEEN 37 AND 45F. WALK IN DOOR APPEARS TO BE INOPERABLE AND NOT CLOSING FULLY.
WALK IN AND PREP UNIT AMBIENT TEMPERATURE MEASURED BETWEEN 37 AND 45F. WALK IN DOOR APPEARS TO BE INOPERABLE AND NOT CLOSING FULLY.
WALK IN AND PREP UNIT AMBIENT TEMPERATURE MEASURED BETWEEN 37 AND 45F. WALK IN DOOR APPEARS TO BE INOPERABLE AND NOT CLOSING FULLY.
WALK IN AND PREP UNIT AMBIENT TEMPERATURE MEASURED BETWEEN 37 AND 45F. WALK IN DOOR APPEARS TO BE INOPERABLE AND NOT CLOSING FULLY.
WALK IN AND PREP UNIT AMBIENT TEMPERATURE MEASURED BETWEEN 37 AND 45F. WALK IN DOOR APPEARS TO BE INOPERABLE AND NOT CLOSING FULLY.
WALK IN AND PREP UNIT AMBIENT TEMPERATURE MEASURED BETWEEN 37 AND 45F. WALK IN DOOR APPEARS TO BE INOPERABLE AND NOT CLOSING FULLY.
WALK IN AND PREP UNIT AMBIENT TEMPERATURE MEASURED BETWEEN 37 AND 45F. WALK IN DOOR APPEARS TO BE INOPERABLE AND NOT CLOSING FULLY.
WALK IN AND PREP UNIT AMBIENT TEMPERATURE MEASURED BETWEEN 37 AND 45F. WALK IN DOOR APPEARS TO BE INOPERABLE AND NOT CLOSING FULLY.
WALK IN AND PREP UNIT AMBIENT TEMPERATURE MEASURED BETWEEN 37 AND 45F. WALK IN DOOR APPEARS TO BE INOPERABLE AND NOT CLOSING FULLY.
WALK IN AND PREP UNIT AMBIENT TEMPERATURE MEASURED BETWEEN 37 AND 45F. WALK IN DOOR APPEARS TO BE INOPERABLE AND NOT CLOSING FULLY.
WALK IN AND PREP UNIT AMBIENT TEMPERATURE MEASURED BETWEEN 37 AND 45F. WALK IN DOOR APPEARS TO BE INOPERABLE AND NOT CLOSING FULLY.
WALK IN AND PREP UNIT AMBIENT TEMPERATURE MEASURED BETWEEN 37 AND 45F. WALK IN DOOR APPEARS TO BE INOPERABLE AND NOT CLOSING FULLY.
WALK IN AND PREP UNIT AMBIENT TEMPERATURE MEASURED BETWEEN 37 AND 45F. WALK IN DOOR APPEARS TO BE INOPERABLE AND NOT CLOSING FULLY.
WALK IN AND PREP UNIT AMBIENT TEMPERATURE MEASURED BETWEEN 37 AND 45F. WALK IN DOOR APPEARS TO BE INOPERABLE AND NOT CLOSING FULLY.
WALK IN AND PREP UNIT AMBIENT TEMPERATURE MEASURED BETWEEN 37 AND 45F. WALK IN DOOR APPEARS TO BE INOPERABLE AND NOT CLOSING FULLY.
WALK IN AND PREP UNIT AMBIENT TEMPERATURE MEASURED BETWEEN 37 AND 45F. WALK IN DOOR APPEARS TO BE INOPERABLE AND NOT CLOSING FULLY.
WALK IN AND PREP UNIT AMBIENT TEMPERATURE MEASURED BETWEEN 37 AND 45F. WALK IN DOOR APPEARS TO BE INOPERABLE AND NOT CLOSING FULLY.
WALK IN AND PREP UNIT AMBIENT TEMPERATURE MEASURED BETWEEN 37 AND 45F. WALK IN DOOR APPEARS TO BE INOPERABLE AND NOT CLOSING FULLY.
WALK IN AND PREP UNIT AMBIENT TEMPERATURE MEASURED BETWEEN 37 AND 45F. WALK IN DOOR APPEARS TO BE INOPERABLE AND NOT CLOSING FULLY.
WALK IN AND PREP UNIT AMBIENT TEMPERATURE MEASURED BETWEEN 37 AND 45F. WALK IN DOOR APPEARS TO BE INOPERABLE AND NOT CLOSING FULLY.
WALK IN AND PREP UNIT AMBIENT TEMPERATURE MEASURED BETWEEN 37 AND 45F. WALK IN DOOR APPEARS TO BE INOPERABLE AND NOT CLOSING FULLY.
WALK IN AND PREP UNIT AMBIENT TEMPERATURE MEASURED BETWEEN 37 AND 45F. WALK IN DOOR APPEARS TO BE INOPERABLE AND NOT CLOSING FULLY.
WALK IN AND PREP UNIT AMBIENT TEMPERATURE MEASURED BETWEEN 37 AND 45F. WALK IN DOOR APPEARS TO BE INOPERABLE AND NOT CLOSING FULLY.
WALK IN AND PREP UNIT AMBIENT TEMPERATURE MEASURED BETWEEN 37 AND 45F. WALK IN DOOR APPEARS TO BE INOPERABLE AND NOT CLOSING FULLY.
WALK IN AND PREP UNIT AMBIENT TEMPERATURE MEASURED BETWEEN 37 AND 45F. WALK IN DOOR APPEARS TO BE INOPERABLE AND NOT CLOSING FULLY.
WALK IN AND PREP UNIT AMBIENT TEMPERATURE MEASURED BETWEEN 37 AND 45F. WALK IN DOOR APPEARS TO BE INOPERABLE AND NOT CLOSING FULLY.
WALK IN AND PREP UNIT AMBIENT TEMPERATURE MEASURED BETWEEN 37 AND 45F. WALK IN DOOR APPEARS TO BE INOPERABLE AND NOT CLOSING FULLY.
WALK IN AND PREP UNIT AMBIENT TEMPERATURE MEASURED BETWEEN 37 AND 45F. WALK IN DOOR APPEARS TO BE INOPERABLE AND NOT CLOSING FULLY.
WALK IN AND PREP UNIT AMBIENT TEMPERATURE MEASURED BETWEEN 37 AND 45F. WALK IN DOOR APPEARS TO BE INOPERABLE AND NOT CLOSING FULLY.
WALK IN AND PREP UNIT AMBIENT TEMPERATURE MEASURED BETWEEN 37 AND 45F. WALK IN DOOR APPEARS TO BE INOPERABLE AND NOT CLOSING FULLY.
WALK IN AND PREP UNIT AMBIENT TEMPERATURE MEASURED BETWEEN 37 AND 45F. WALK IN DOOR APPEARS TO BE INOPERABLE AND NOT CLOSING FULLY.
WALK IN AND PREP UNIT AMBIENT TEMPERATURE MEASURED BETWEEN 37 AND 45F. WALK IN DOOR APPEARS TO BE INOPERABLE AND NOT CLOSING FULLY.
WALK IN AND PREP UNIT AMBIENT TEMPERATURE MEASURED BETWEEN 37 AND 45F. WALK IN DOOR APPEARS TO BE INOPERABLE AND NOT CLOSING FULLY.
WALK IN AND PREP UNIT AMBIENT TEMPERATURE MEASURED BETWEEN 37 AND 45F. WALK IN DOOR APPEARS TO BE INOPERABLE AND NOT CLOSING FULLY.
WALK IN AND PREP UNIT AMBIENT TEMPERATURE MEASURED BETWEEN 37 AND 45F. WALK IN DOOR APPEARS TO BE INOPERABLE AND NOT CLOSING FULLY.
WALK IN AND PREP UNIT AMBIENT TEMPERATURE MEASURED BETWEEN 37 AND 45F. WALK IN DOOR APPEARS TO BE INOPERABLE AND NOT CLOSING FULLY.
WALK IN AND PREP UNIT AMBIENT TEMPERATURE MEASURED BETWEEN 37 AND 45F. WALK IN DOOR APPEARS TO BE INOPERABLE AND NOT CLOSING FULLY.
WALK IN AND PREP UNIT AMBIENT TEMPERATURE MEASURED BETWEEN 37 AND 45F. WALK IN DOOR APPEARS TO BE INOPERABLE AND NOT CLOSING FULLY.
WALK IN AND PREP UNIT AMBIENT TEMPERATURE MEASURED BETWEEN 37 AND 45F. WALK IN DOOR APPEARS TO BE INOPERABLE AND NOT CLOSING FULLY.
WALK IN AND PREP UNIT AMBIENT TEMPERATURE MEASURED BETWEEN 37 AND 45F. WALK IN DOOR APPEARS TO BE INOPERABLE AND NOT CLOSING FULLY.
WALK IN AND PREP UNIT AMBIENT TEMPERATURE MEASURED BETWEEN 37 AND 45F. WALK IN DOOR APPEARS TO BE INOPERABLE AND NOT CLOSING FULLY.
WALK IN AND PREP UNIT AMBIENT TEMPERATURE MEASURED BETWEEN 37 AND 45F. WALK IN DOOR APPEARS TO BE INOPERABLE AND NOT CLOSING FULLY.
WALK IN AND PREP UNIT AMBIENT TEMPERATURE MEASURED BETWEEN 37 AND 45F. WALK IN DOOR APPEARS TO BE INOPERABLE AND NOT CLOSING FULLY.
WALK IN AND PREP UNIT AMBIENT TEMPERATURE MEASURED BETWEEN 37 AND 45F. WALK IN DOOR APPEARS TO BE INOPERABLE AND NOT CLOSING FULLY.
WALK IN AND PREP UNIT AMBIENT TEMPERATURE MEASURED BETWEEN 37 AND 45F. WALK IN DOOR APPEARS TO BE INOPERABLE AND NOT CLOSING FULLY.
WALK IN AND PREP UNIT AMBIENT TEMPERATURE MEASURED BETWEEN 37 AND 45F. WALK IN DOOR APPEARS TO BE INOPERABLE AND NOT CLOSING FULLY.
WALK IN AND PREP UNIT AMBIENT TEMPERATURE MEASURED BETWEEN 37 AND 45F. WALK IN DOOR APPEARS TO BE INOPERABLE AND NOT CLOSING FULLY.
WALK IN AND PREP UNIT AMBIENT TEMPERATURE MEASURED BETWEEN 37 AND 45F. WALK IN DOOR APPEARS TO BE INOPERABLE AND NOT CLOSING FULLY.
WALK IN AND PREP UNIT AMBIENT TEMPERATURE MEASURED BETWEEN 37 AND 45F. WALK IN DOOR APPEARS TO BE INOPERABLE AND NOT CLOSING FULLY.
WALK IN AND PREP UNIT AMBIENT TEMPERATURE MEASURED BETWEEN 37 AND 45F. WALK IN DOOR APPEARS TO BE INOPERABLE AND NOT CLOSING FULLY.
WALK IN AND PREP UNIT AMBIENT TEMPERATURE MEASURED BETWEEN 37 AND 45F. WALK IN DOOR APPEARS TO BE INOPERABLE AND NOT CLOSING FULLY.
WALK IN AND PREP UNIT AMBIENT TEMPERATURE MEASURED BETWEEN 37 AND 45F. WALK IN DOOR APPEARS TO BE INOPERABLE AND NOT CLOSING FULLY.
WALK IN AND PREP UNIT AMBIENT TEMPERATURE MEASURED BETWEEN 37 AND 45F.

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

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

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

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Cuisines:

Afghan African American Argentinian Asian Austrian Bagels Bakery Barbecue Bolivian Brazilian Breakfast & Brunch Buffet Burgers Cajun & Creole California Caribbean Chicken Chilean Chinese Coffee Colombian Cuban Delicatessen Desserts & Ice Cream Dim Sum Diner Dominican Donuts Eastern European Ecuadorian El Salvadoran English & Irish Ethiopian & Eritrean European Fast Food Filipino Floribbean French Frozen Yogurt Gastropub German Greek Guatemalan Hawaiian Honduran Hot Dogs & Sausages Indian Indonesian International Italian Jamaican Japanese Korean Kosher Latin American Mediterranean Mexican Middle Eastern Modern American Moroccan Nicaraguan Noodle Shop Nuevo Latino Organic Pakistani Peruvian Pizza Portuguese Pub Food Puerto Rican Russian Salad Sandwiches & Subs Seafood Smoothies Soup Southern & Soul Southwestern Spanish Steakhouse Sushi Tacos Tapas Tea Teriyaki Tex-Mex Thai Turkish Uruguayan Vegetarian Venezuelan Vietnamese Wine Bar

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