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Business Info

Restaurant: THANH LAN SANDWICHES
Address: 1130 Lucretia Avenue G, San Jose, CA 95122
Type: Restaurant 0-5 Employees
Total inspections: 12
Last inspection: Oct 10, 2013

Score
(the higher the better)
85

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Violation descriptions and comments

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.
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
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)
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))
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)
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))
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)
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)

When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
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)
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)
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)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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
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 liquid waste must drain to an approved fully functioning sewage disposal system. (114197)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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

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))
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
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 liquid waste must drain to an approved fully functioning sewage disposal system. (114197)
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)

Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
All food 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))
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 shall be obtained from an approved source. (113980, 113982, 114021-114031, 114035, 114041)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
Raw, whole produce shall be washed prior to preparation. (113992)
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 utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
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)

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)
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)
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)

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.
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)
Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
All food 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))
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 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.
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 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))
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 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))

FOUND DIRTY SILVERWARE INSIDE FOOD PREP SINK.
FOUND FOODS INSIDE REACH IN UNIT NOT LABELED.
FOUND NO FOOD SAFETY PERSONNEL AT FACILITY
FOUND NO SOAP OR PAPER TOWELS AT BIN HAND SINK.
FOUND HAND SINK IN KITCHEN BLOCKED BY ITEMS. FOUND NO SOAP OR PAPER TOWELS AT BIN HAND SINK.
FOUND HAND SINK IN KITCHEN BLOCKED BY ITEMS. FOUND NO SOAP OR PAPER TOWELS AT BIN HAND SINK.
FOUND HAND SINK IN KITCHEN BLOCKED BY ITEMS. FOUND NO SOAP OR PAPER TOWELS AT BIN HAND SINK.
FOUND HAND SINK IN KITCHEN BLOCKED BY ITEMS. FOUND NO SOAP OR PAPER TOWELS AT BIN HAND SINK.
FOUND HAND SINK IN KITCHEN BLOCKED BY ITEMS. FOUND NO SOAP OR PAPER TOWELS AT BIN HAND SINK.
FOUND HAND SINK IN KITCHEN BLOCKED BY ITEMS. FOUND NO SOAP OR PAPER TOWELS AT BIN HAND SINK.
FOUND HAND SINK IN KITCHEN BLOCKED BY ITEMS. FOUND NO SOAP OR PAPER TOWELS AT BIN HAND SINK.
FOUND HAND SINK IN KITCHEN BLOCKED BY ITEMS. FOUND NO SOAP OR PAPER TOWELS AT BIN HAND SINK.
FOUND HAND SINK IN KITCHEN BLOCKED BY ITEMS. FOUND NO SOAP OR PAPER TOWELS AT BIN HAND SINK.
FOUND HAND SINK IN KITCHEN BLOCKED BY ITEMS. FOUND NO SOAP OR PAPER TOWELS AT BIN HAND SINK.
FOUND HAND SINK IN KITCHEN BLOCKED BY ITEMS. FOUND NO SOAP OR PAPER TOWELS AT BIN HAND SINK.
FOUND HAND SINK IN KITCHEN BLOCKED BY ITEMS. FOUND NO SOAP OR PAPER TOWELS AT BIN HAND SINK.
FOUND HAND SINK IN KITCHEN BLOCKED BY ITEMS. FOUND NO SOAP OR PAPER TOWELS AT BIN HAND SINK.
FOUND HAND SINK IN KITCHEN BLOCKED BY ITEMS. FOUND NO SOAP OR PAPER TOWELS AT BIN HAND SINK.
FOUND HAND SINK IN KITCHEN BLOCKED BY ITEMS. FOUND NO SOAP OR PAPER TOWELS AT BIN HAND SINK.
FOUND HAND SINK IN KITCHEN BLOCKED BY ITEMS. FOUND NO SOAP OR PAPER TOWELS AT BIN HAND SINK.
FOUND HAND SINK IN KITCHEN BLOCKED BY ITEMS. FOUND NO SOAP OR PAPER TOWELS AT BIN HAND SINK.
FOUND HAND SINK IN KITCHEN BLOCKED BY ITEMS. FOUND NO SOAP OR PAPER TOWELS AT BIN HAND SINK.
FOUND HAND SINK IN KITCHEN BLOCKED BY ITEMS. FOUND NO SOAP OR PAPER TOWELS AT BIN HAND SINK.
FOUND HAND SINK IN KITCHEN BLOCKED BY ITEMS. FOUND NO SOAP OR PAPER TOWELS AT BIN HAND SINK.
FOUND HAND SINK IN KITCHEN BLOCKED BY ITEMS. FOUND NO SOAP OR PAPER TOWELS AT BIN HAND SINK.
FOUND HAND SINK IN KITCHEN BLOCKED BY ITEMS. FOUND NO SOAP OR PAPER TOWELS AT BIN HAND SINK.
FOUND HAND SINK IN KITCHEN BLOCKED BY ITEMS. FOUND NO SOAP OR PAPER TOWELS AT BIN HAND SINK.
FOUND HAND SINK IN KITCHEN BLOCKED BY ITEMS. FOUND NO SOAP OR PAPER TOWELS AT BIN HAND SINK.
FOUND HAND SINK IN KITCHEN BLOCKED BY ITEMS. FOUND NO SOAP OR PAPER TOWELS AT BIN HAND SINK.
FOUND HAND SINK IN KITCHEN BLOCKED BY ITEMS. FOUND NO SOAP OR PAPER TOWELS AT BIN HAND SINK.
FOUND HAND SINK IN KITCHEN BLOCKED BY ITEMS. FOUND NO SOAP OR PAPER TOWELS AT BIN HAND SINK.
FOUND HAND SINK IN KITCHEN BLOCKED BY ITEMS. FOUND NO SOAP OR PAPER TOWELS AT BIN HAND SINK.
FOUND HAND SINK IN KITCHEN BLOCKED BY ITEMS. FOUND NO SOAP OR PAPER TOWELS AT BIN HAND SINK.
FOUND HAND SINK IN KITCHEN BLOCKED BY ITEMS. FOUND NO SOAP OR PAPER TOWELS AT BIN HAND SINK.
FOUND HAND SINK IN KITCHEN BLOCKED BY ITEMS. FOUND NO SOAP OR PAPER TOWELS AT BIN HAND SINK.
FOUND HAND SINK IN KITCHEN BLOCKED BY ITEMS. FOUND NO SOAP OR PAPER TOWELS AT BIN HAND SINK.
FOUND HAND SINK IN KITCHEN BLOCKED BY ITEMS. FOUND NO SOAP OR PAPER TOWELS AT BIN HAND SINK.
FOUND HAND SINK IN KITCHEN BLOCKED BY ITEMS. FOUND NO SOAP OR PAPER TOWELS AT BIN HAND SINK.
FOUND HAND SINK IN KITCHEN BLOCKED BY ITEMS. FOUND NO SOAP OR PAPER TOWELS AT BIN HAND SINK.
FOUND HAND SINK IN KITCHEN BLOCKED BY ITEMS. FOUND NO SOAP OR PAPER TOWELS AT BIN HAND SINK.
FOUND HAND SINK IN KITCHEN BLOCKED BY ITEMS. FOUND NO SOAP OR PAPER TOWELS AT BIN HAND SINK.
FOUND HAND SINK IN KITCHEN BLOCKED BY ITEMS. FOUND NO SOAP OR PAPER TOWELS AT BIN HAND SINK.
FOUND HAND SINK IN KITCHEN BLOCKED BY ITEMS. FOUND NO SOAP OR PAPER TOWELS AT BIN HAND SINK.
FOUND HAND SINK IN KITCHEN BLOCKED BY ITEMS. FOUND NO SOAP OR PAPER TOWELS AT BIN HAND SINK.
FOUND HAND SINK IN KITCHEN BLOCKED BY ITEMS. FOUND NO SOAP OR PAPER TOWELS AT BIN HAND SINK.
FOUND HAND SINK IN KITCHEN BLOCKED BY ITEMS. FOUND NO SOAP OR PAPER TOWELS AT BIN HAND SINK.
FOUND HAND SINK IN KITCHEN BLOCKED BY ITEMS. FOUND NO SOAP OR PAPER TOWELS AT BIN HAND SINK.
FOUND HAND SINK IN KITCHEN BLOCKED BY ITEMS. FOUND NO SOAP OR PAPER TOWELS AT BIN HAND SINK.
FOUND HAND SINK IN KITCHEN BLOCKED BY ITEMS. FOUND NO SOAP OR PAPER TOWELS AT BIN HAND SINK.
FOUND HAND SINK IN KITCHEN BLOCKED BY ITEMS. FOUND NO SOAP OR PAPER TOWELS AT BIN HAND SINK.
FOUND HAND SINK IN KITCHEN BLOCKED BY ITEMS. FOUND NO SOAP OR PAPER TOWELS AT BIN HAND SINK.
FOUND HAND SINK IN KITCHEN BLOCKED BY ITEMS. FOUND NO SOAP OR PAPER TOWELS AT BIN HAND SINK.
FOUND HAND SINK IN KITCHEN BLOCKED BY ITEMS. FOUND NO SOAP OR PAPER TOWELS AT BIN HAND SINK.
FOUND HAND SINK IN KITCHEN BLOCKED BY ITEMS. FOUND NO SOAP OR PAPER TOWELS AT BIN HAND SINK.
FOUND HAND SINK IN KITCHEN BLOCKED BY ITEMS. FOUND NO SOAP OR PAPER TOWELS AT BIN HAND SINK.
FOUND HAND SINK IN KITCHEN BLOCKED BY ITEMS. FOUND NO SOAP OR PAPER TOWELS AT BIN HAND SINK.
FOUND HAND SINK IN KITCHEN BLOCKED BY ITEMS.
FOUND SPOONS WITH FOOD CONTACT SURFACE.

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 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 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.
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
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)
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash hands after using the restroom (113953.5) (b) No smoking signs shall be posted in food preparation, food storage, warewashing, and utensil storage areas (113978). (c) Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. (d) Any food facility constructed before January 1, 2004 without public toilet facilities, shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided (113725.1, 114381 (e)).
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))

FOUND A BAG OF ONIONS STORED ON GROUND.
FOUND RAW MEATS STORED ABOVE READY TO EAT ITEMS IN REACH IN UNIT. FOUND A BAG OF ONIONS STORED ON GROUND.
FOUND RAW MEATS STORED ABOVE READY TO EAT ITEMS IN REACH IN UNIT. FOUND A BAG OF ONIONS STORED ON GROUND.
FOUND RAW MEATS STORED ABOVE READY TO EAT ITEMS IN REACH IN UNIT. FOUND A BAG OF ONIONS STORED ON GROUND.
FOUND RAW MEATS STORED ABOVE READY TO EAT ITEMS IN REACH IN UNIT. FOUND A BAG OF ONIONS STORED ON GROUND.
FOUND RAW MEATS STORED ABOVE READY TO EAT ITEMS IN REACH IN UNIT. FOUND A BAG OF ONIONS STORED ON GROUND.
FOUND RAW MEATS STORED ABOVE READY TO EAT ITEMS IN REACH IN UNIT. FOUND A BAG OF ONIONS STORED ON GROUND.
FOUND RAW MEATS STORED ABOVE READY TO EAT ITEMS IN REACH IN UNIT. FOUND A BAG OF ONIONS STORED ON GROUND.
FOUND RAW MEATS STORED ABOVE READY TO EAT ITEMS IN REACH IN UNIT. FOUND A BAG OF ONIONS STORED ON GROUND.
FOUND RAW MEATS STORED ABOVE READY TO EAT ITEMS IN REACH IN UNIT.
FOUND FADING LABELS ON BULK CONTAINERS IN DRY STORAGE.
FOUND FOODS AT FRONT REACH IN AND LUNCH PLATES NOT PROPERLY LABELED.
FOUND LUNCH PLATES LEFT OUT AT ROOM TEMPERATURE.
FOUND NO FOOD SAFETY PERSON ON SITE.
FOUND PERSONAL ITEMS STORED OVER FOOD IN BULK AREA.
FOUND BACK AREA NOT PROPERLY KEPT CLEANED AND ORGANIZED. FOUND PERSONAL ITEMS STORED OVER FOOD IN BULK AREA.
FOUND BACK AREA NOT PROPERLY KEPT CLEANED AND ORGANIZED. FOUND PERSONAL ITEMS STORED OVER FOOD IN BULK AREA.
FOUND BACK AREA NOT PROPERLY KEPT CLEANED AND ORGANIZED. FOUND PERSONAL ITEMS STORED OVER FOOD IN BULK AREA.
FOUND BACK AREA NOT PROPERLY KEPT CLEANED AND ORGANIZED. FOUND PERSONAL ITEMS STORED OVER FOOD IN BULK AREA.
FOUND BACK AREA NOT PROPERLY KEPT CLEANED AND ORGANIZED. FOUND PERSONAL ITEMS STORED OVER FOOD IN BULK AREA.
FOUND BACK AREA NOT PROPERLY KEPT CLEANED AND ORGANIZED. FOUND PERSONAL ITEMS STORED OVER FOOD IN BULK AREA.
FOUND BACK AREA NOT PROPERLY KEPT CLEANED AND ORGANIZED. FOUND PERSONAL ITEMS STORED OVER FOOD IN BULK AREA.
FOUND BACK AREA NOT PROPERLY KEPT CLEANED AND ORGANIZED. FOUND PERSONAL ITEMS STORED OVER FOOD IN BULK AREA.
FOUND BACK AREA NOT PROPERLY KEPT CLEANED AND ORGANIZED.
FOUND SPOONS AND FORKS STORED WITH FOOD CONTACT SURFACE UP.
FOUND DEEP FRYER OUTSIDE OF EXHAUST HOOD. FOUND SPOONS AND FORKS STORED WITH FOOD CONTACT SURFACE UP.
FOUND DEEP FRYER OUTSIDE OF EXHAUST HOOD. FOUND SPOONS AND FORKS STORED WITH FOOD CONTACT SURFACE UP.
FOUND DEEP FRYER OUTSIDE OF EXHAUST HOOD. FOUND SPOONS AND FORKS STORED WITH FOOD CONTACT SURFACE UP.
FOUND DEEP FRYER OUTSIDE OF EXHAUST HOOD. FOUND SPOONS AND FORKS STORED WITH FOOD CONTACT SURFACE UP.
FOUND DEEP FRYER OUTSIDE OF EXHAUST HOOD. FOUND SPOONS AND FORKS STORED WITH FOOD CONTACT SURFACE UP.
FOUND DEEP FRYER OUTSIDE OF EXHAUST HOOD. FOUND SPOONS AND FORKS STORED WITH FOOD CONTACT SURFACE UP.
FOUND DEEP FRYER OUTSIDE OF EXHAUST HOOD. FOUND SPOONS AND FORKS STORED WITH FOOD CONTACT SURFACE UP.
FOUND DEEP FRYER OUTSIDE OF EXHAUST HOOD. FOUND SPOONS AND FORKS STORED WITH FOOD CONTACT SURFACE UP.
FOUND DEEP FRYER OUTSIDE OF EXHAUST HOOD.
FOUND STAINS INSIDE MICROWAVE AREA.
LAST INSPECTION REPORT NOT AVAILABLE.
OBSERVED AN EMPLOYEE HANDLING DIFFERENT JOBS AND NOT WASH HANDS BEFORE HANDLING READY TO EAT FOODS.
OBSERVED FRONT HAND SINK AND BACK HAND SINK WITHOUT PAPER TOWELS.
OBSERVED BOTH HAND SINK HAVING ITEMS ON/ INSIDE IT MAKING IT NOT ACCESSIBLE. OBSERVED FRONT HAND SINK AND BACK HAND SINK WITHOUT PAPER TOWELS.
OBSERVED BOTH HAND SINK HAVING ITEMS ON/ INSIDE IT MAKING IT NOT ACCESSIBLE. OBSERVED FRONT HAND SINK AND BACK HAND SINK WITHOUT PAPER TOWELS.
OBSERVED BOTH HAND SINK HAVING ITEMS ON/ INSIDE IT MAKING IT NOT ACCESSIBLE. OBSERVED FRONT HAND SINK AND BACK HAND SINK WITHOUT PAPER TOWELS.
OBSERVED BOTH HAND SINK HAVING ITEMS ON/ INSIDE IT MAKING IT NOT ACCESSIBLE. OBSERVED FRONT HAND SINK AND BACK HAND SINK WITHOUT PAPER TOWELS.
OBSERVED BOTH HAND SINK HAVING ITEMS ON/ INSIDE IT MAKING IT NOT ACCESSIBLE. OBSERVED FRONT HAND SINK AND BACK HAND SINK WITHOUT PAPER TOWELS.
OBSERVED BOTH HAND SINK HAVING ITEMS ON/ INSIDE IT MAKING IT NOT ACCESSIBLE. OBSERVED FRONT HAND SINK AND BACK HAND SINK WITHOUT PAPER TOWELS.
OBSERVED BOTH HAND SINK HAVING ITEMS ON/ INSIDE IT MAKING IT NOT ACCESSIBLE. OBSERVED FRONT HAND SINK AND BACK HAND SINK WITHOUT PAPER TOWELS.
OBSERVED BOTH HAND SINK HAVING ITEMS ON/ INSIDE IT MAKING IT NOT ACCESSIBLE. OBSERVED FRONT HAND SINK AND BACK HAND SINK WITHOUT PAPER TOWELS.
OBSERVED BOTH HAND SINK HAVING ITEMS ON/ INSIDE IT MAKING IT NOT ACCESSIBLE.
OBSERVED IMPROPER TIME CODING PROCEDURES.

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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:

Yes No

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