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4. Santa Clara County, CA Restaurants

Business Info

Restaurant: THANH HUONG SANDWICH CORP
Address: 2593 Senter Road, San Jose, CA 95111
Type: Restaurant 6-25 Employees
Total inspections: 12
Last inspection: Mar 5, 2013

Score
(the higher the better)
86

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Violation descriptions and comments

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)
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)
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)
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
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 shall be obtained from an approved source. (113980, 113982, 114021-114031, 114035, 114041)
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)

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 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
A person in charge shall be present at the food facility during all hours of operation. (113945-113945.1, 113984.1, 114075)
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)
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
Any food is misbranded if its labeling is false or misleading, if it is offered for sale under the name of another food, or if it is an imitation of another food for which a definition and standard of identity has been established by regulation. (114087, 114089, 114089.1(a, b), 114090, 114093.1)

All food shall be obtained from an approved source. (113980, 113982, 114021-114031, 114035, 114041)
Any food is misbranded if its labeling is false or misleading, if it is offered for sale under the name of another food, or if it is an imitation of another food for which a definition and standard of identity has been established by regulation. (114087, 114089, 114089.1(a, b), 114090, 114093.1)
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
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 potentially hazardous foods cooked, cooled and subsequently reheated for hot holding or serving shall be brought to a temperature of 165�°F. (114014, 114016)
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)
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
All food shall be obtained from an approved source. (113980, 113982, 114021-114031, 114035, 114041)
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 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 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)
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)
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
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
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
Any food is misbranded if its labeling is false or misleading, if it is offered for sale under the name of another food, or if it is an imitation of another food for which a definition and standard of identity has been established by regulation. (114087, 114089, 114089.1(a, b), 114090, 114093.1)

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.
Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)
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))
Any food is misbranded if its labeling is false or misleading, if it is offered for sale under the name of another food, or if it is an imitation of another food for which a definition and standard of identity has been established by regulation. (114087, 114089, 114089.1(a, b), 114090, 114093.1)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)

All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
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 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)
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
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))
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))

CLEAN AND SANITIZE ALL MICROWAVE OVEN INSIDE AND OUTSIDE OF STAINS.
FOUND APRONS AND FORKS STORED WITH FOOD CONTACT SURFACE UP.
FOUND RICE SCOOPS STORED IN STANDING WATER PROVIDE AN ICE BATH TO PREVENT BACTERIA. FOUND APRONS AND FORKS STORED WITH FOOD CONTACT SURFACE UP.
FOUND RICE SCOOPS STORED IN STANDING WATER PROVIDE AN ICE BATH TO PREVENT BACTERIA. FOUND APRONS AND FORKS STORED WITH FOOD CONTACT SURFACE UP.
FOUND RICE SCOOPS STORED IN STANDING WATER PROVIDE AN ICE BATH TO PREVENT BACTERIA. FOUND APRONS AND FORKS STORED WITH FOOD CONTACT SURFACE UP.
FOUND RICE SCOOPS STORED IN STANDING WATER PROVIDE AN ICE BATH TO PREVENT BACTERIA. FOUND APRONS AND FORKS STORED WITH FOOD CONTACT SURFACE UP.
FOUND RICE SCOOPS STORED IN STANDING WATER PROVIDE AN ICE BATH TO PREVENT BACTERIA. FOUND APRONS AND FORKS STORED WITH FOOD CONTACT SURFACE UP.
FOUND RICE SCOOPS STORED IN STANDING WATER PROVIDE AN ICE BATH TO PREVENT BACTERIA. FOUND APRONS AND FORKS STORED WITH FOOD CONTACT SURFACE UP.
FOUND RICE SCOOPS STORED IN STANDING WATER PROVIDE AN ICE BATH TO PREVENT BACTERIA. FOUND APRONS AND FORKS STORED WITH FOOD CONTACT SURFACE UP.
FOUND RICE SCOOPS STORED IN STANDING WATER PROVIDE AN ICE BATH TO PREVENT BACTERIA. FOUND APRONS AND FORKS STORED WITH FOOD CONTACT SURFACE UP.
FOUND RICE SCOOPS STORED IN STANDING WATER PROVIDE AN ICE BATH TO PREVENT BACTERIA. FOUND APRONS AND FORKS STORED WITH FOOD CONTACT SURFACE UP.
FOUND RICE SCOOPS STORED IN STANDING WATER PROVIDE AN ICE BATH TO PREVENT BACTERIA. FOUND APRONS AND FORKS STORED WITH FOOD CONTACT SURFACE UP.
FOUND RICE SCOOPS STORED IN STANDING WATER PROVIDE AN ICE BATH TO PREVENT BACTERIA. FOUND APRONS AND FORKS STORED WITH FOOD CONTACT SURFACE UP.
FOUND RICE SCOOPS STORED IN STANDING WATER PROVIDE AN ICE BATH TO PREVENT BACTERIA. FOUND APRONS AND FORKS STORED WITH FOOD CONTACT SURFACE UP.
FOUND RICE SCOOPS STORED IN STANDING WATER PROVIDE AN ICE BATH TO PREVENT BACTERIA. FOUND APRONS AND FORKS STORED WITH FOOD CONTACT SURFACE UP.
FOUND RICE SCOOPS STORED IN STANDING WATER PROVIDE AN ICE BATH TO PREVENT BACTERIA. FOUND APRONS AND FORKS STORED WITH FOOD CONTACT SURFACE UP.
FOUND RICE SCOOPS STORED IN STANDING WATER PROVIDE AN ICE BATH TO PREVENT BACTERIA. FOUND APRONS AND FORKS STORED WITH FOOD CONTACT SURFACE UP.
FOUND RICE SCOOPS STORED IN STANDING WATER PROVIDE AN ICE BATH TO PREVENT BACTERIA. FOUND APRONS AND FORKS STORED WITH FOOD CONTACT SURFACE UP.
FOUND RICE SCOOPS STORED IN STANDING WATER PROVIDE AN ICE BATH TO PREVENT BACTERIA. FOUND APRONS AND FORKS STORED WITH FOOD CONTACT SURFACE UP.
FOUND RICE SCOOPS STORED IN STANDING WATER PROVIDE AN ICE BATH TO PREVENT BACTERIA. FOUND APRONS AND FORKS STORED WITH FOOD CONTACT SURFACE UP.
FOUND RICE SCOOPS STORED IN STANDING WATER PROVIDE AN ICE BATH TO PREVENT BACTERIA. FOUND APRONS AND FORKS STORED WITH FOOD CONTACT SURFACE UP.
FOUND RICE SCOOPS STORED IN STANDING WATER PROVIDE AN ICE BATH TO PREVENT BACTERIA. FOUND APRONS AND FORKS STORED WITH FOOD CONTACT SURFACE UP.
FOUND RICE SCOOPS STORED IN STANDING WATER PROVIDE AN ICE BATH TO PREVENT BACTERIA. FOUND APRONS AND FORKS STORED WITH FOOD CONTACT SURFACE UP.
FOUND RICE SCOOPS STORED IN STANDING WATER PROVIDE AN ICE BATH TO PREVENT BACTERIA. FOUND APRONS AND FORKS STORED WITH FOOD CONTACT SURFACE UP.
FOUND RICE SCOOPS STORED IN STANDING WATER PROVIDE AN ICE BATH TO PREVENT BACTERIA. FOUND APRONS AND FORKS STORED WITH FOOD CONTACT SURFACE UP.
FOUND RICE SCOOPS STORED IN STANDING WATER PROVIDE AN ICE BATH TO PREVENT BACTERIA. FOUND APRONS AND FORKS STORED WITH FOOD CONTACT SURFACE UP.
FOUND RICE SCOOPS STORED IN STANDING WATER PROVIDE AN ICE BATH TO PREVENT BACTERIA. FOUND APRONS AND FORKS STORED WITH FOOD CONTACT SURFACE UP.
FOUND RICE SCOOPS STORED IN STANDING WATER PROVIDE AN ICE BATH TO PREVENT BACTERIA. FOUND APRONS AND FORKS STORED WITH FOOD CONTACT SURFACE UP.
FOUND RICE SCOOPS STORED IN STANDING WATER PROVIDE AN ICE BATH TO PREVENT BACTERIA. FOUND APRONS AND FORKS STORED WITH FOOD CONTACT SURFACE UP.
FOUND RICE SCOOPS STORED IN STANDING WATER PROVIDE AN ICE BATH TO PREVENT BACTERIA. FOUND APRONS AND FORKS STORED WITH FOOD CONTACT SURFACE UP.
FOUND RICE SCOOPS STORED IN STANDING WATER PROVIDE AN ICE BATH TO PREVENT BACTERIA. FOUND APRONS AND FORKS STORED WITH FOOD CONTACT SURFACE UP.
FOUND RICE SCOOPS STORED IN STANDING WATER PROVIDE AN ICE BATH TO PREVENT BACTERIA. FOUND APRONS AND FORKS STORED WITH FOOD CONTACT SURFACE UP.
FOUND RICE SCOOPS STORED IN STANDING WATER PROVIDE AN ICE BATH TO PREVENT BACTERIA. FOUND APRONS AND FORKS STORED WITH FOOD CONTACT SURFACE UP.
FOUND RICE SCOOPS STORED IN STANDING WATER PROVIDE AN ICE BATH TO PREVENT BACTERIA.
FOUND BAGS OF BREAD AT FRONT STOVE NOT COVERED.
FOUND BAG OF ONIONS ON GROUND. FOUND BAGS OF BREAD AT FRONT STOVE NOT COVERED.
FOUND BAG OF ONIONS ON GROUND. FOUND BAGS OF BREAD AT FRONT STOVE NOT COVERED.
FOUND BAG OF ONIONS ON GROUND. FOUND BAGS OF BREAD AT FRONT STOVE NOT COVERED.
FOUND BAG OF ONIONS ON GROUND. FOUND BAGS OF BREAD AT FRONT STOVE NOT COVERED.
FOUND BAG OF ONIONS ON GROUND. FOUND BAGS OF BREAD AT FRONT STOVE NOT COVERED.
FOUND BAG OF ONIONS ON GROUND. FOUND BAGS OF BREAD AT FRONT STOVE NOT COVERED.
FOUND BAG OF ONIONS ON GROUND. FOUND BAGS OF BREAD AT FRONT STOVE NOT COVERED.
FOUND BAG OF ONIONS ON GROUND. FOUND BAGS OF BREAD AT FRONT STOVE NOT COVERED.
FOUND BAG OF ONIONS ON GROUND. FOUND BAGS OF BREAD AT FRONT STOVE NOT COVERED.
FOUND BAG OF ONIONS ON GROUND. FOUND BAGS OF BREAD AT FRONT STOVE NOT COVERED.
FOUND BAG OF ONIONS ON GROUND. FOUND BAGS OF BREAD AT FRONT STOVE NOT COVERED.
FOUND BAG OF ONIONS ON GROUND. FOUND BAGS OF BREAD AT FRONT STOVE NOT COVERED.
FOUND BAG OF ONIONS ON GROUND. FOUND BAGS OF BREAD AT FRONT STOVE NOT COVERED.
FOUND BAG OF ONIONS ON GROUND. FOUND BAGS OF BREAD AT FRONT STOVE NOT COVERED.
FOUND BAG OF ONIONS ON GROUND. FOUND BAGS OF BREAD AT FRONT STOVE NOT COVERED.
FOUND BAG OF ONIONS ON GROUND. FOUND BAGS OF BREAD AT FRONT STOVE NOT COVERED.
FOUND BAG OF ONIONS ON GROUND. FOUND BAGS OF BREAD AT FRONT STOVE NOT COVERED.
FOUND BAG OF ONIONS ON GROUND. FOUND BAGS OF BREAD AT FRONT STOVE NOT COVERED.
FOUND BAG OF ONIONS ON GROUND. FOUND BAGS OF BREAD AT FRONT STOVE NOT COVERED.
FOUND BAG OF ONIONS ON GROUND. FOUND BAGS OF BREAD AT FRONT STOVE NOT COVERED.
FOUND BAG OF ONIONS ON GROUND. FOUND BAGS OF BREAD AT FRONT STOVE NOT COVERED.
FOUND BAG OF ONIONS ON GROUND. FOUND BAGS OF BREAD AT FRONT STOVE NOT COVERED.
FOUND BAG OF ONIONS ON GROUND. FOUND BAGS OF BREAD AT FRONT STOVE NOT COVERED.
FOUND BAG OF ONIONS ON GROUND. FOUND BAGS OF BREAD AT FRONT STOVE NOT COVERED.
FOUND BAG OF ONIONS ON GROUND. FOUND BAGS OF BREAD AT FRONT STOVE NOT COVERED.
FOUND BAG OF ONIONS ON GROUND. FOUND BAGS OF BREAD AT FRONT STOVE NOT COVERED.
FOUND BAG OF ONIONS ON GROUND. FOUND BAGS OF BREAD AT FRONT STOVE NOT COVERED.
FOUND BAG OF ONIONS ON GROUND. FOUND BAGS OF BREAD AT FRONT STOVE NOT COVERED.
FOUND BAG OF ONIONS ON GROUND. FOUND BAGS OF BREAD AT FRONT STOVE NOT COVERED.
FOUND BAG OF ONIONS ON GROUND. FOUND BAGS OF BREAD AT FRONT STOVE NOT COVERED.
FOUND BAG OF ONIONS ON GROUND. FOUND BAGS OF BREAD AT FRONT STOVE NOT COVERED.
FOUND BAG OF ONIONS ON GROUND.
FOUND FOOD CONTAINER NOT LABELED IN DRY STORAGE.
FOUND FROZEN MEALS BEING THAWED AT AMBIENT ROOM TEMPERATURE.
FOUND HOT FOODS BEING COOLED AT ROOM TEMPERATURE.
FOUND LUNCH PLATES AT ROOM TEMPERATURE FOUND FOODS AT STEAM TABLE RANGING FROM 119-138F.
PROVIDE A MOP RACK AT THE JANITORIAL SINK.

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Takes reservations:

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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

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Take-out:

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Waiter service:

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Outdoor seating:

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Wi-Fi:

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Breakfast Brunch Lunch Dessert Dinner Late Night

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Beer & Wine Only Full Bar Happy Hour

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