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Business Info

Restaurant: THANH DA RESTAURANT
Address: 1111 Story Road 1015, San Jose, CA 95122
Type: Restaurant 0-5 Employees
Total inspections: 13
Last inspection: Jul 2, 2013

Score
(the higher the better)
95

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Violation descriptions and comments

Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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)
An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
All food 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)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)

Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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)

An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)

All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
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)

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 soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)

Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
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)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))

Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
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 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)

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))
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)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))

Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
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)
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))

FOUND EMPTY PAPER TOWEL DISPENSER AND LACK OF SOAP DISPENSER AT HAND SINK IN KITCHEN. OBSERVED LEAKING AT PIPE UNDER HAND SINK WHEN TURNED WATER ON.
FOUND EMPTY PAPER TOWEL DISPENSER AND LACK OF SOAP DISPENSER AT HAND SINK IN KITCHEN. OBSERVED LEAKING AT PIPE UNDER HAND SINK WHEN TURNED WATER ON.
LACK OF COLD WATER VALVE AT WARE WASH SINK. WATER AT THIS SINK IS AT 100F. FOUND EMPTY PAPER TOWEL DISPENSER AND LACK OF SOAP DISPENSER AT HAND SINK IN KITCHEN. OBSERVED LEAKING AT PIPE UNDER HAND SINK WHEN TURNED WATER ON.
LACK OF COLD WATER VALVE AT WARE WASH SINK. WATER AT THIS SINK IS AT 100F. FOUND EMPTY PAPER TOWEL DISPENSER AND LACK OF SOAP DISPENSER AT HAND SINK IN KITCHEN. OBSERVED LEAKING AT PIPE UNDER HAND SINK WHEN TURNED WATER ON.
LACK OF COLD WATER VALVE AT WARE WASH SINK. WATER AT THIS SINK IS AT 100F. FOUND EMPTY PAPER TOWEL DISPENSER AND LACK OF SOAP DISPENSER AT HAND SINK IN KITCHEN. OBSERVED LEAKING AT PIPE UNDER HAND SINK WHEN TURNED WATER ON.
LACK OF COLD WATER VALVE AT WARE WASH SINK. WATER AT THIS SINK IS AT 100F. FOUND EMPTY PAPER TOWEL DISPENSER AND LACK OF SOAP DISPENSER AT HAND SINK IN KITCHEN. OBSERVED LEAKING AT PIPE UNDER HAND SINK WHEN TURNED WATER ON.
LACK OF COLD WATER VALVE AT WARE WASH SINK. WATER AT THIS SINK IS AT 100F. FOUND EMPTY PAPER TOWEL DISPENSER AND LACK OF SOAP DISPENSER AT HAND SINK IN KITCHEN. OBSERVED LEAKING AT PIPE UNDER HAND SINK WHEN TURNED WATER ON.
LACK OF COLD WATER VALVE AT WARE WASH SINK. WATER AT THIS SINK IS AT 100F. FOUND EMPTY PAPER TOWEL DISPENSER AND LACK OF SOAP DISPENSER AT HAND SINK IN KITCHEN. OBSERVED LEAKING AT PIPE UNDER HAND SINK WHEN TURNED WATER ON.
LACK OF COLD WATER VALVE AT WARE WASH SINK. WATER AT THIS SINK IS AT 100F. FOUND EMPTY PAPER TOWEL DISPENSER AND LACK OF SOAP DISPENSER AT HAND SINK IN KITCHEN. OBSERVED LEAKING AT PIPE UNDER HAND SINK WHEN TURNED WATER ON.
LACK OF COLD WATER VALVE AT WARE WASH SINK. WATER AT THIS SINK IS AT 100F. FOUND EMPTY PAPER TOWEL DISPENSER AND LACK OF SOAP DISPENSER AT HAND SINK IN KITCHEN. OBSERVED LEAKING AT PIPE UNDER HAND SINK WHEN TURNED WATER ON.
LACK OF COLD WATER VALVE AT WARE WASH SINK. WATER AT THIS SINK IS AT 100F. FOUND EMPTY PAPER TOWEL DISPENSER AND LACK OF SOAP DISPENSER AT HAND SINK IN KITCHEN. OBSERVED LEAKING AT PIPE UNDER HAND SINK WHEN TURNED WATER ON.
LACK OF COLD WATER VALVE AT WARE WASH SINK. WATER AT THIS SINK IS AT 100F. FOUND EMPTY PAPER TOWEL DISPENSER AND LACK OF SOAP DISPENSER AT HAND SINK IN KITCHEN. OBSERVED LEAKING AT PIPE UNDER HAND SINK WHEN TURNED WATER ON.
LACK OF COLD WATER VALVE AT WARE WASH SINK. WATER AT THIS SINK IS AT 100F. FOUND EMPTY PAPER TOWEL DISPENSER AND LACK OF SOAP DISPENSER AT HAND SINK IN KITCHEN. OBSERVED LEAKING AT PIPE UNDER HAND SINK WHEN TURNED WATER ON.
LACK OF COLD WATER VALVE AT WARE WASH SINK. WATER AT THIS SINK IS AT 100F. FOUND EMPTY PAPER TOWEL DISPENSER AND LACK OF SOAP DISPENSER AT HAND SINK IN KITCHEN. OBSERVED LEAKING AT PIPE UNDER HAND SINK WHEN TURNED WATER ON.
LACK OF COLD WATER VALVE AT WARE WASH SINK. WATER AT THIS SINK IS AT 100F. FOUND EMPTY PAPER TOWEL DISPENSER AND LACK OF SOAP DISPENSER AT HAND SINK IN KITCHEN. OBSERVED LEAKING AT PIPE UNDER HAND SINK WHEN TURNED WATER ON.
LACK OF COLD WATER VALVE AT WARE WASH SINK. WATER AT THIS SINK IS AT 100F. FOUND EMPTY PAPER TOWEL DISPENSER AND LACK OF SOAP DISPENSER AT HAND SINK IN KITCHEN. OBSERVED LEAKING AT PIPE UNDER HAND SINK WHEN TURNED WATER ON.
LACK OF COLD WATER VALVE AT WARE WASH SINK. WATER AT THIS SINK IS AT 100F. FOUND EMPTY PAPER TOWEL DISPENSER AND LACK OF SOAP DISPENSER AT HAND SINK IN KITCHEN. OBSERVED LEAKING AT PIPE UNDER HAND SINK WHEN TURNED WATER ON.
LACK OF COLD WATER VALVE AT WARE WASH SINK. WATER AT THIS SINK IS AT 100F. FOUND EMPTY PAPER TOWEL DISPENSER AND LACK OF SOAP DISPENSER AT HAND SINK IN KITCHEN. OBSERVED LEAKING AT PIPE UNDER HAND SINK WHEN TURNED WATER ON.
LACK OF COLD WATER VALVE AT WARE WASH SINK. WATER AT THIS SINK IS AT 100F. FOUND EMPTY PAPER TOWEL DISPENSER AND LACK OF SOAP DISPENSER AT HAND SINK IN KITCHEN. OBSERVED LEAKING AT PIPE UNDER HAND SINK WHEN TURNED WATER ON.
LACK OF COLD WATER VALVE AT WARE WASH SINK. WATER AT THIS SINK IS AT 100F. FOUND EMPTY PAPER TOWEL DISPENSER AND LACK OF SOAP DISPENSER AT HAND SINK IN KITCHEN. OBSERVED LEAKING AT PIPE UNDER HAND SINK WHEN TURNED WATER ON.
LACK OF COLD WATER VALVE AT WARE WASH SINK. WATER AT THIS SINK IS AT 100F. FOUND EMPTY PAPER TOWEL DISPENSER AND LACK OF SOAP DISPENSER AT HAND SINK IN KITCHEN. OBSERVED LEAKING AT PIPE UNDER HAND SINK WHEN TURNED WATER ON.
LACK OF COLD WATER VALVE AT WARE WASH SINK. WATER AT THIS SINK IS AT 100F. FOUND EMPTY PAPER TOWEL DISPENSER AND LACK OF SOAP DISPENSER AT HAND SINK IN KITCHEN. OBSERVED LEAKING AT PIPE UNDER HAND SINK WHEN TURNED WATER ON.
LACK OF COLD WATER VALVE AT WARE WASH SINK. WATER AT THIS SINK IS AT 100F. FOUND EMPTY PAPER TOWEL DISPENSER AND LACK OF SOAP DISPENSER AT HAND SINK IN KITCHEN. OBSERVED LEAKING AT PIPE UNDER HAND SINK WHEN TURNED WATER ON.
LACK OF COLD WATER VALVE AT WARE WASH SINK. WATER AT THIS SINK IS AT 100F. FOUND EMPTY PAPER TOWEL DISPENSER AND LACK OF SOAP DISPENSER AT HAND SINK IN KITCHEN. OBSERVED LEAKING AT PIPE UNDER HAND SINK WHEN TURNED WATER ON.
LACK OF COLD WATER VALVE AT WARE WASH SINK. WATER AT THIS SINK IS AT 100F. FOUND EMPTY PAPER TOWEL DISPENSER AND LACK OF SOAP DISPENSER AT HAND SINK IN KITCHEN. OBSERVED LEAKING AT PIPE UNDER HAND SINK WHEN TURNED WATER ON.
LACK OF COLD WATER VALVE AT WARE WASH SINK. WATER AT THIS SINK IS AT 100F. FOUND EMPTY PAPER TOWEL DISPENSER AND LACK OF SOAP DISPENSER AT HAND SINK IN KITCHEN. OBSERVED LEAKING AT PIPE UNDER HAND SINK WHEN TURNED WATER ON.
LACK OF COLD WATER VALVE AT WARE WASH SINK. WATER AT THIS SINK IS AT 100F. FOUND EMPTY PAPER TOWEL DISPENSER AND LACK OF SOAP DISPENSER AT HAND SINK IN KITCHEN. OBSERVED LEAKING AT PIPE UNDER HAND SINK WHEN TURNED WATER ON.
LACK OF COLD WATER VALVE AT WARE WASH SINK. WATER AT THIS SINK IS AT 100F. FOUND EMPTY PAPER TOWEL DISPENSER AND LACK OF SOAP DISPENSER AT HAND SINK IN KITCHEN. OBSERVED LEAKING AT PIPE UNDER HAND SINK WHEN TURNED WATER ON.
LACK OF COLD WATER VALVE AT WARE WASH SINK. WATER AT THIS SINK IS AT 100F. FOUND EMPTY PAPER TOWEL DISPENSER AND LACK OF SOAP DISPENSER AT HAND SINK IN KITCHEN. OBSERVED LEAKING AT PIPE UNDER HAND SINK WHEN TURNED WATER ON.
LACK OF COLD WATER VALVE AT WARE WASH SINK. WATER AT THIS SINK IS AT 100F. FOUND EMPTY PAPER TOWEL DISPENSER AND LACK OF SOAP DISPENSER AT HAND SINK IN KITCHEN. OBSERVED LEAKING AT PIPE UNDER HAND SINK WHEN TURNED WATER ON.
LACK OF COLD WATER VALVE AT WARE WASH SINK. WATER AT THIS SINK IS AT 100F. FOUND EMPTY PAPER TOWEL DISPENSER AND LACK OF SOAP DISPENSER AT HAND SINK IN KITCHEN. OBSERVED LEAKING AT PIPE UNDER HAND SINK WHEN TURNED WATER ON.
LACK OF COLD WATER VALVE AT WARE WASH SINK. WATER AT THIS SINK IS AT 100F. FOUND EMPTY PAPER TOWEL DISPENSER AND LACK OF SOAP DISPENSER AT HAND SINK IN KITCHEN. OBSERVED LEAKING AT PIPE UNDER HAND SINK WHEN TURNED WATER ON.
LACK OF COLD WATER VALVE AT WARE WASH SINK. WATER AT THIS SINK IS AT 100F. FOUND EMPTY PAPER TOWEL DISPENSER AND LACK OF SOAP DISPENSER AT HAND SINK IN KITCHEN. OBSERVED LEAKING AT PIPE UNDER HAND SINK WHEN TURNED WATER ON.
LACK OF COLD WATER VALVE AT WARE WASH SINK. WATER AT THIS SINK IS AT 100F. FOUND EMPTY PAPER TOWEL DISPENSER AND LACK OF SOAP DISPENSER AT HAND SINK IN KITCHEN. OBSERVED LEAKING AT PIPE UNDER HAND SINK WHEN TURNED WATER ON.
LACK OF COLD WATER VALVE AT WARE WASH SINK. WATER AT THIS SINK IS AT 100F. FOUND EMPTY PAPER TOWEL DISPENSER AND LACK OF SOAP DISPENSER AT HAND SINK IN KITCHEN. OBSERVED LEAKING AT PIPE UNDER HAND SINK WHEN TURNED WATER ON.
LACK OF COLD WATER VALVE AT WARE WASH SINK. WATER AT THIS SINK IS AT 100F. FOUND EMPTY PAPER TOWEL DISPENSER AND LACK OF SOAP DISPENSER AT HAND SINK IN KITCHEN. OBSERVED LEAKING AT PIPE UNDER HAND SINK WHEN TURNED WATER ON.
LACK OF COLD WATER VALVE AT WARE WASH SINK. WATER AT THIS SINK IS AT 100F.

All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
All food 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)
An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
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))

CHLORINE CONCENTRATION IS 0PPM AT DISHWASHER.
COLD WATER AT WARE WASH IS UNAVAILABLE, VALVE IS MISSING.
OBSERVED EMPTY PAPER TOWEL DISPENSER AND LACK OF SOAP DISPENSER AT THE HAND SINK.

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Accepts credit cards:

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Parking:

Garage Private Lot Street Valet Validated

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

Good for groups:

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Good for kids:

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Delivery:

Yes No

Take-out:

Yes No

Waiter service:

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Wi-Fi:

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Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

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Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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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