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4. Santa Clara County, CA Restaurants

Business Info

Restaurant: UME CHINESE FOOD INC
Address: 2595 N 1st Street, San Jose, CA 95131
Type: Restaurant 0-5 Employees
Total inspections: 8
Last inspection: Mar 26, 2013

Score
(the higher the better)
91

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Violation descriptions and comments

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))

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 food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
All 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 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)
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)
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))
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)
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))
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))

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)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
All 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)
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)
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))
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)
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)
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))
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))
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)
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))

FACILITY DOES NOT HAVE PROBE THERMOMETER.
OBSERVED EMPLOYEE WASH HANDS IN 3-COMP SINK AND RETURN TO FOOD PREPARATION.
OBSERVED KNIVES STORED IN BETWEEN WIRES IN WIRE SHELFING.
OBSERVED RAWS (MEAT) STORED ABOVE VEGETABLES.
OBSERVED SALAD AT SERVING STATION AT 44F.
OBSERVED NOODLES AND EGGS AT COOK LINE AT 55F AND 49F. OBSERVED SALAD AT SERVING STATION AT 44F.
OBSERVED NOODLES AND EGGS AT COOK LINE AT 55F AND 49F. OBSERVED SALAD AT SERVING STATION AT 44F.
OBSERVED NOODLES AND EGGS AT COOK LINE AT 55F AND 49F. OBSERVED SALAD AT SERVING STATION AT 44F.
OBSERVED NOODLES AND EGGS AT COOK LINE AT 55F AND 49F. OBSERVED SALAD AT SERVING STATION AT 44F.
OBSERVED NOODLES AND EGGS AT COOK LINE AT 55F AND 49F. OBSERVED SALAD AT SERVING STATION AT 44F.
OBSERVED NOODLES AND EGGS AT COOK LINE AT 55F AND 49F. OBSERVED SALAD AT SERVING STATION AT 44F.
OBSERVED NOODLES AND EGGS AT COOK LINE AT 55F AND 49F. OBSERVED SALAD AT SERVING STATION AT 44F.
OBSERVED NOODLES AND EGGS AT COOK LINE AT 55F AND 49F. OBSERVED SALAD AT SERVING STATION AT 44F.
OBSERVED NOODLES AND EGGS AT COOK LINE AT 55F AND 49F. OBSERVED SALAD AT SERVING STATION AT 44F.
OBSERVED NOODLES AND EGGS AT COOK LINE AT 55F AND 49F. OBSERVED SALAD AT SERVING STATION AT 44F.
OBSERVED NOODLES AND EGGS AT COOK LINE AT 55F AND 49F. OBSERVED SALAD AT SERVING STATION AT 44F.
OBSERVED NOODLES AND EGGS AT COOK LINE AT 55F AND 49F. OBSERVED SALAD AT SERVING STATION AT 44F.
OBSERVED NOODLES AND EGGS AT COOK LINE AT 55F AND 49F. OBSERVED SALAD AT SERVING STATION AT 44F.
OBSERVED NOODLES AND EGGS AT COOK LINE AT 55F AND 49F. OBSERVED SALAD AT SERVING STATION AT 44F.
OBSERVED NOODLES AND EGGS AT COOK LINE AT 55F AND 49F. OBSERVED SALAD AT SERVING STATION AT 44F.
OBSERVED NOODLES AND EGGS AT COOK LINE AT 55F AND 49F. OBSERVED SALAD AT SERVING STATION AT 44F.
OBSERVED NOODLES AND EGGS AT COOK LINE AT 55F AND 49F. OBSERVED SALAD AT SERVING STATION AT 44F.
OBSERVED NOODLES AND EGGS AT COOK LINE AT 55F AND 49F. OBSERVED SALAD AT SERVING STATION AT 44F.
OBSERVED NOODLES AND EGGS AT COOK LINE AT 55F AND 49F. OBSERVED SALAD AT SERVING STATION AT 44F.
OBSERVED NOODLES AND EGGS AT COOK LINE AT 55F AND 49F. OBSERVED SALAD AT SERVING STATION AT 44F.
OBSERVED NOODLES AND EGGS AT COOK LINE AT 55F AND 49F. OBSERVED SALAD AT SERVING STATION AT 44F.
OBSERVED NOODLES AND EGGS AT COOK LINE AT 55F AND 49F. OBSERVED SALAD AT SERVING STATION AT 44F.
OBSERVED NOODLES AND EGGS AT COOK LINE AT 55F AND 49F. OBSERVED SALAD AT SERVING STATION AT 44F.
OBSERVED NOODLES AND EGGS AT COOK LINE AT 55F AND 49F. OBSERVED SALAD AT SERVING STATION AT 44F.
OBSERVED NOODLES AND EGGS AT COOK LINE AT 55F AND 49F. OBSERVED SALAD AT SERVING STATION AT 44F.
OBSERVED NOODLES AND EGGS AT COOK LINE AT 55F AND 49F. OBSERVED SALAD AT SERVING STATION AT 44F.
OBSERVED NOODLES AND EGGS AT COOK LINE AT 55F AND 49F. OBSERVED SALAD AT SERVING STATION AT 44F.
OBSERVED NOODLES AND EGGS AT COOK LINE AT 55F AND 49F. OBSERVED SALAD AT SERVING STATION AT 44F.
OBSERVED NOODLES AND EGGS AT COOK LINE AT 55F AND 49F. OBSERVED SALAD AT SERVING STATION AT 44F.
OBSERVED NOODLES AND EGGS AT COOK LINE AT 55F AND 49F. OBSERVED SALAD AT SERVING STATION AT 44F.
OBSERVED NOODLES AND EGGS AT COOK LINE AT 55F AND 49F. OBSERVED SALAD AT SERVING STATION AT 44F.
OBSERVED NOODLES AND EGGS AT COOK LINE AT 55F AND 49F. OBSERVED SALAD AT SERVING STATION AT 44F.
OBSERVED NOODLES AND EGGS AT COOK LINE AT 55F AND 49F. OBSERVED SALAD AT SERVING STATION AT 44F.
OBSERVED NOODLES AND EGGS AT COOK LINE AT 55F AND 49F. OBSERVED SALAD AT SERVING STATION AT 44F.
OBSERVED NOODLES AND EGGS AT COOK LINE AT 55F AND 49F. OBSERVED SALAD AT SERVING STATION AT 44F.
OBSERVED NOODLES AND EGGS AT COOK LINE AT 55F AND 49F. OBSERVED SALAD AT SERVING STATION AT 44F.
OBSERVED NOODLES AND EGGS AT COOK LINE AT 55F AND 49F. OBSERVED SALAD AT SERVING STATION AT 44F.
OBSERVED NOODLES AND EGGS AT COOK LINE AT 55F AND 49F. OBSERVED SALAD AT SERVING STATION AT 44F.
OBSERVED NOODLES AND EGGS AT COOK LINE AT 55F AND 49F. OBSERVED SALAD AT SERVING STATION AT 44F.
OBSERVED NOODLES AND EGGS AT COOK LINE AT 55F AND 49F. OBSERVED SALAD AT SERVING STATION AT 44F.
OBSERVED NOODLES AND EGGS AT COOK LINE AT 55F AND 49F. OBSERVED SALAD AT SERVING STATION AT 44F.
OBSERVED NOODLES AND EGGS AT COOK LINE AT 55F AND 49F. OBSERVED SALAD AT SERVING STATION AT 44F.
OBSERVED NOODLES AND EGGS AT COOK LINE AT 55F AND 49F. OBSERVED SALAD AT SERVING STATION AT 44F.
OBSERVED NOODLES AND EGGS AT COOK LINE AT 55F AND 49F. OBSERVED SALAD AT SERVING STATION AT 44F.
OBSERVED NOODLES AND EGGS AT COOK LINE AT 55F AND 49F. OBSERVED SALAD AT SERVING STATION AT 44F.
OBSERVED NOODLES AND EGGS AT COOK LINE AT 55F AND 49F. OBSERVED SALAD AT SERVING STATION AT 44F.
OBSERVED NOODLES AND EGGS AT COOK LINE AT 55F AND 49F. OBSERVED SALAD AT SERVING STATION AT 44F.
OBSERVED NOODLES AND EGGS AT COOK LINE AT 55F AND 49F. OBSERVED SALAD AT SERVING STATION AT 44F.
OBSERVED NOODLES AND EGGS AT COOK LINE AT 55F AND 49F. OBSERVED SALAD AT SERVING STATION AT 44F.
OBSERVED NOODLES AND EGGS AT COOK LINE AT 55F AND 49F. OBSERVED SALAD AT SERVING STATION AT 44F.
OBSERVED NOODLES AND EGGS AT COOK LINE AT 55F AND 49F. OBSERVED SALAD AT SERVING STATION AT 44F.
OBSERVED NOODLES AND EGGS AT COOK LINE AT 55F AND 49F. OBSERVED SALAD AT SERVING STATION AT 44F.
OBSERVED NOODLES AND EGGS AT COOK LINE AT 55F AND 49F.
OBSERVED SOILED TOWELS USED AS LINENS ON RACKS.
OBSERVED BOWLS USED AS SCOOPS FOR BULK INGREDIENTS.
OBSERVED WALK IN REFRIGERATOR UNIT WITH WATER LEAK DRIPPING ONTO VEGETABLES.
FACILITY HAS NUMEROUS 5 GALLON SOY SAUCE BUCKETS RE-USED TO HOLD OTHER FOOD ITEMS. OBSERVED SOILED TOWELS USED AS LINENS ON RACKS.
OBSERVED BOWLS USED AS SCOOPS FOR BULK INGREDIENTS.
OBSERVED WALK IN REFRIGERATOR UNIT WITH WATER LEAK DRIPPING ONTO VEGETABLES.
FACILITY HAS NUMEROUS 5 GALLON SOY SAUCE BUCKETS RE-USED TO HOLD OTHER FOOD ITEMS. OBSERVED SOILED TOWELS USED AS LINENS ON RACKS.
OBSERVED BOWLS USED AS SCOOPS FOR BULK INGREDIENTS.
OBSERVED WALK IN REFRIGERATOR UNIT WITH WATER LEAK DRIPPING ONTO VEGETABLES.
FACILITY HAS NUMEROUS 5 GALLON SOY SAUCE BUCKETS RE-USED TO HOLD OTHER FOOD ITEMS. OBSERVED SOILED TOWELS USED AS LINENS ON RACKS.
OBSERVED BOWLS USED AS SCOOPS FOR BULK INGREDIENTS.
OBSERVED WALK IN REFRIGERATOR UNIT WITH WATER LEAK DRIPPING ONTO VEGETABLES.
FACILITY HAS NUMEROUS 5 GALLON SOY SAUCE BUCKETS RE-USED TO HOLD OTHER FOOD ITEMS. OBSERVED SOILED TOWELS USED AS LINENS ON RACKS.
OBSERVED BOWLS USED AS SCOOPS FOR BULK INGREDIENTS.
OBSERVED WALK IN REFRIGERATOR UNIT WITH WATER LEAK DRIPPING ONTO VEGETABLES.
FACILITY HAS NUMEROUS 5 GALLON SOY SAUCE BUCKETS RE-USED TO HOLD OTHER FOOD ITEMS. OBSERVED SOILED TOWELS USED AS LINENS ON RACKS.
OBSERVED BOWLS USED AS SCOOPS FOR BULK INGREDIENTS.
OBSERVED WALK IN REFRIGERATOR UNIT WITH WATER LEAK DRIPPING ONTO VEGETABLES.
FACILITY HAS NUMEROUS 5 GALLON SOY SAUCE BUCKETS RE-USED TO HOLD OTHER FOOD ITEMS. OBSERVED SOILED TOWELS USED AS LINENS ON RACKS.
OBSERVED BOWLS USED AS SCOOPS FOR BULK INGREDIENTS.
OBSERVED WALK IN REFRIGERATOR UNIT WITH WATER LEAK DRIPPING ONTO VEGETABLES.
FACILITY HAS NUMEROUS 5 GALLON SOY SAUCE BUCKETS RE-USED TO HOLD OTHER FOOD ITEMS. OBSERVED SOILED TOWELS USED AS LINENS ON RACKS.
OBSERVED BOWLS USED AS SCOOPS FOR BULK INGREDIENTS.
OBSERVED WALK IN REFRIGERATOR UNIT WITH WATER LEAK DRIPPING ONTO VEGETABLES.
FACILITY HAS NUMEROUS 5 GALLON SOY SAUCE BUCKETS RE-USED TO HOLD OTHER FOOD ITEMS. OBSERVED SOILED TOWELS USED AS LINENS ON RACKS.
OBSERVED BOWLS USED AS SCOOPS FOR BULK INGREDIENTS.
OBSERVED WALK IN REFRIGERATOR UNIT WITH WATER LEAK DRIPPING ONTO VEGETABLES.
FACILITY HAS NUMEROUS 5 GALLON SOY SAUCE BUCKETS RE-USED TO HOLD OTHER FOOD ITEMS. OBSERVED SOILED TOWELS USED AS LINENS ON RACKS.
OBSERVED BOWLS USED AS SCOOPS FOR BULK INGREDIENTS.
OBSERVED WALK IN REFRIGERATOR UNIT WITH WATER LEAK DRIPPING ONTO VEGETABLES.
FACILITY HAS NUMEROUS 5 GALLON SOY SAUCE BUCKETS RE-USED TO HOLD OTHER FOOD ITEMS. OBSERVED SOILED TOWELS USED AS LINENS ON RACKS.
OBSERVED BOWLS USED AS SCOOPS FOR BULK INGREDIENTS.
OBSERVED WALK IN REFRIGERATOR UNIT WITH WATER LEAK DRIPPING ONTO VEGETABLES.
FACILITY HAS NUMEROUS 5 GALLON SOY SAUCE BUCKETS RE-USED TO HOLD OTHER FOOD ITEMS. OBSERVED SOILED TOWELS USED AS LINENS ON RACKS.
OBSERVED BOWLS USED AS SCOOPS FOR BULK INGREDIENTS.
OBSERVED WALK IN REFRIGERATOR UNIT WITH WATER LEAK DRIPPING ONTO VEGETABLES.
FACILITY HAS NUMEROUS 5 GALLON SOY SAUCE BUCKETS RE-USED TO HOLD OTHER FOOD ITEMS. OBSERVED SOILED TOWELS USED AS LINENS ON RACKS.
OBSERVED BOWLS USED AS SCOOPS FOR BULK INGREDIENTS.
OBSERVED WALK IN REFRIGERATOR UNIT WITH WATER LEAK DRIPPING ONTO VEGETABLES.
FACILITY HAS NUMEROUS 5 GALLON SOY SAUCE BUCKETS RE-USED TO HOLD OTHER FOOD ITEMS. OBSERVED SOILED TOWELS USED AS LINENS ON RACKS.
OBSERVED BOWLS USED AS SCOOPS FOR BULK INGREDIENTS.
OBSERVED WALK IN REFRIGERATOR UNIT WITH WATER LEAK DRIPPING ONTO VEGETABLES.
FACILITY HAS NUMEROUS 5 GALLON SOY SAUCE BUCKETS RE-USED TO HOLD OTHER FOOD ITEMS. OBSERVED SOILED TOWELS USED AS LINENS ON RACKS.
OBSERVED BOWLS USED AS SCOOPS FOR BULK INGREDIENTS.
OBSERVED WALK IN REFRIGERATOR UNIT WITH WATER LEAK DRIPPING ONTO VEGETABLES.
FACILITY HAS NUMEROUS 5 GALLON SOY SAUCE BUCKETS RE-USED TO HOLD OTHER FOOD ITEMS. OBSERVED SOILED TOWELS USED AS LINENS ON RACKS.
OBSERVED BOWLS USED AS SCOOPS FOR BULK INGREDIENTS.
OBSERVED WALK IN REFRIGERATOR UNIT WITH WATER LEAK DRIPPING ONTO VEGETABLES.
FACILITY HAS NUMEROUS 5 GALLON SOY SAUCE BUCKETS RE-USED TO HOLD OTHER FOOD ITEMS. OBSERVED SOILED TOWELS USED AS LINENS ON RACKS.
OBSERVED BOWLS USED AS SCOOPS FOR BULK INGREDIENTS.
OBSERVED WALK IN REFRIGERATOR UNIT WITH WATER LEAK DRIPPING ONTO VEGETABLES.
FACILITY HAS NUMEROUS 5 GALLON SOY SAUCE BUCKETS RE-USED TO HOLD OTHER FOOD ITEMS. OBSERVED SOILED TOWELS USED AS LINENS ON RACKS.
OBSERVED BOWLS USED AS SCOOPS FOR BULK INGREDIENTS.
OBSERVED WALK IN REFRIGERATOR UNIT WITH WATER LEAK DRIPPING ONTO VEGETABLES.
FACILITY HAS NUMEROUS 5 GALLON SOY SAUCE BUCKETS RE-USED TO HOLD OTHER FOOD ITEMS. OBSERVED SOILED TOWELS USED AS LINENS ON RACKS.
OBSERVED BOWLS USED AS SCOOPS FOR BULK INGREDIENTS.
OBSERVED WALK IN REFRIGERATOR UNIT WITH WATER LEAK DRIPPING ONTO VEGETABLES.
FACILITY HAS NUMEROUS 5 GALLON SOY SAUCE BUCKETS RE-USED TO HOLD OTHER FOOD ITEMS. OBSERVED SOILED TOWELS USED AS LINENS ON RACKS.
OBSERVED BOWLS USED AS SCOOPS FOR BULK INGREDIENTS.
OBSERVED WALK IN REFRIGERATOR UNIT WITH WATER LEAK DRIPPING ONTO VEGETABLES.
FACILITY HAS NUMEROUS 5 GALLON SOY SAUCE BUCKETS RE-USED TO HOLD OTHER FOOD ITEMS. OBSERVED SOILED TOWELS USED AS LINENS ON RACKS.
OBSERVED BOWLS USED AS SCOOPS FOR BULK INGREDIENTS.
OBSERVED WALK IN REFRIGERATOR UNIT WITH WATER LEAK DRIPPING ONTO VEGETABLES.
FACILITY HAS NUMEROUS 5 GALLON SOY SAUCE BUCKETS RE-USED TO HOLD OTHER FOOD ITEMS. OBSERVED SOILED TOWELS USED AS LINENS ON RACKS.
OBSERVED BOWLS USED AS SCOOPS FOR BULK INGREDIENTS.
OBSERVED WALK IN REFRIGERATOR UNIT WITH WATER LEAK DRIPPING ONTO VEGETABLES.
FACILITY HAS NUMEROUS 5 GALLON SOY SAUCE BUCKETS RE-USED TO HOLD OTHER FOOD ITEMS. OBSERVED SOILED TOWELS USED AS LINENS ON RACKS.
OBSERVED BOWLS USED AS SCOOPS FOR BULK INGREDIENTS.
OBSERVED WALK IN REFRIGERATOR UNIT WITH WATER LEAK DRIPPING ONTO VEGETABLES.
FACILITY HAS NUMEROUS 5 GALLON SOY SAUCE BUCKETS RE-USED TO HOLD OTHER FOOD ITEMS. OBSERVED SOILED TOWELS USED AS LINENS ON RACKS.
OBSERVED BOWLS USED AS SCOOPS FOR BULK INGREDIENTS.
OBSERVED WALK IN REFRIGERATOR UNIT WITH WATER LEAK DRIPPING ONTO VEGETABLES.
FACILITY HAS NUMEROUS 5 GALLON SOY SAUCE BUCKETS RE-USED TO HOLD OTHER FOOD ITEMS. OBSERVED SOILED TOWELS USED AS LINENS ON RACKS.
OBSERVED BOWLS USED AS SCOOPS FOR BULK INGREDIENTS.
OBSERVED WALK IN REFRIGERATOR UNIT WITH WATER LEAK DRIPPING ONTO VEGETABLES.
FACILITY HAS NUMEROUS 5 GALLON SOY SAUCE BUCKETS RE-USED TO HOLD OTHER FOOD ITEMS. OBSERVED SOILED TOWELS USED AS LINENS ON RACKS.
OBSERVED BOWLS USED AS SCOOPS FOR BULK INGREDIENTS.
OBSERVED WALK IN REFRIGERATOR UNIT WITH WATER LEAK DRIPPING ONTO VEGETABLES.
FACILITY HAS NUMEROUS 5 GALLON SOY SAUCE BUCKETS RE-USED TO HOLD OTHER FOOD ITEMS. OBSERVED SOILED TOWELS USED AS LINENS ON RACKS.
OBSERVED BOWLS USED AS SCOOPS FOR BULK INGREDIENTS.
OBSERVED WALK IN REFRIGERATOR UNIT WITH WATER LEAK DRIPPING ONTO VEGETABLES.
FACILITY HAS NUMEROUS 5 GALLON SOY SAUCE BUCKETS RE-USED TO HOLD OTHER FOOD ITEMS. OBSERVED SOILED TOWELS USED AS LINENS ON RACKS.
OBSERVED BOWLS USED AS SCOOPS FOR BULK INGREDIENTS.
OBSERVED WALK IN REFRIGERATOR UNIT WITH WATER LEAK DRIPPING ONTO VEGETABLES.
FACILITY HAS NUMEROUS 5 GALLON SOY SAUCE BUCKETS RE-USED TO HOLD OTHER FOOD ITEMS. OBSERVED SOILED TOWELS USED AS LINENS ON RACKS.
OBSERVED BOWLS USED AS SCOOPS FOR BULK INGREDIENTS.
OBSERVED WALK IN REFRIGERATOR UNIT WITH WATER LEAK DRIPPING ONTO VEGETABLES.
FACILITY HAS NUMEROUS 5 GALLON SOY SAUCE BUCKETS RE-USED TO HOLD OTHER FOOD ITEMS. OBSERVED SOILED TOWELS USED AS LINENS ON RACKS.
OBSERVED BOWLS USED AS SCOOPS FOR BULK INGREDIENTS.
OBSERVED WALK IN REFRIGERATOR UNIT WITH WATER LEAK DRIPPING ONTO VEGETABLES.
FACILITY HAS NUMEROUS 5 GALLON SOY SAUCE BUCKETS RE-USED TO HOLD OTHER FOOD ITEMS. OBSERVED SOILED TOWELS USED AS LINENS ON RACKS.
OBSERVED BOWLS USED AS SCOOPS FOR BULK INGREDIENTS.
OBSERVED WALK IN REFRIGERATOR UNIT WITH WATER LEAK DRIPPING ONTO VEGETABLES.
FACILITY HAS NUMEROUS 5 GALLON SOY SAUCE BUCKETS RE-USED TO HOLD OTHER FOOD ITEMS. OBSERVED SOILED TOWELS USED AS LINENS ON RACKS.
OBSERVED BOWLS USED AS SCOOPS FOR BULK INGREDIENTS.
OBSERVED WALK IN REFRIGERATOR UNIT WITH WATER LEAK DRIPPING ONTO VEGETABLES.
FACILITY HAS NUMEROUS 5 GALLON SOY SAUCE BUCKETS RE-USED TO HOLD OTHER FOOD ITEMS. OBSERVED SOILED TOWELS USED AS LINENS ON RACKS.
OBSERVED BOWLS USED AS SCOOPS FOR BULK INGREDIENTS.
OBSERVED WALK IN REFRIGERATOR UNIT WITH WATER LEAK DRIPPING ONTO VEGETABLES.
FACILITY HAS NUMEROUS 5 GALLON SOY SAUCE BUCKETS RE-USED TO HOLD OTHER FOOD ITEMS. OBSERVED SOILED TOWELS USED AS LINENS ON RACKS.
OBSERVED BOWLS USED AS SCOOPS FOR BULK INGREDIENTS.
OBSERVED WALK IN REFRIGERATOR UNIT WITH WATER LEAK DRIPPING ONTO VEGETABLES.
FACILITY HAS NUMEROUS 5 GALLON SOY SAUCE BUCKETS RE-USED TO HOLD OTHER FOOD ITEMS. OBSERVED SOILED TOWELS USED AS LINENS ON RACKS.
OBSERVED BOWLS USED AS SCOOPS FOR BULK INGREDIENTS.
OBSERVED WALK IN REFRIGERATOR UNIT WITH WATER LEAK DRIPPING ONTO VEGETABLES.
FACILITY HAS NUMEROUS 5 GALLON SOY SAUCE BUCKETS RE-USED TO HOLD OTHER FOOD ITEMS. OBSERVED SOILED TOWELS USED AS LINENS ON RACKS.
OBSERVED BOWLS USED AS SCOOPS FOR BULK INGREDIENTS.
OBSERVED WALK IN REFRIGERATOR UNIT WITH WATER LEAK DRIPPING ONTO VEGETABLES.
FACILITY HAS NUMEROUS 5 GALLON SOY SAUCE BUCKETS RE-USED TO HOLD OTHER FOOD ITEMS. OBSERVED SOILED TOWELS USED AS LINENS ON RACKS.
OBSERVED BOWLS USED AS SCOOPS FOR BULK INGREDIENTS.
OBSERVED WALK IN REFRIGERATOR UNIT WITH WATER LEAK DRIPPING ONTO VEGETABLES.
FACILITY HAS NUMEROUS 5 GALLON SOY SAUCE BUCKETS RE-USED TO HOLD OTHER FOOD ITEMS. OBSERVED SOILED TOWELS USED AS LINENS ON RACKS.
OBSERVED BOWLS USED AS SCOOPS FOR BULK INGREDIENTS.
OBSERVED WALK IN REFRIGERATOR UNIT WITH WATER LEAK DRIPPING ONTO VEGETABLES.
FACILITY HAS NUMEROUS 5 GALLON SOY SAUCE BUCKETS RE-USED TO HOLD OTHER FOOD ITEMS. OBSERVED SOILED TOWELS USED AS LINENS ON RACKS.
OBSERVED BOWLS USED AS SCOOPS FOR BULK INGREDIENTS.
OBSERVED WALK IN REFRIGERATOR UNIT WITH WATER LEAK DRIPPING ONTO VEGETABLES.
FACILITY HAS NUMEROUS 5 GALLON SOY SAUCE BUCKETS RE-USED TO HOLD OTHER FOOD ITEMS. OBSERVED SOILED TOWELS USED AS LINENS ON RACKS.
OBSERVED BOWLS USED AS SCOOPS FOR BULK INGREDIENTS.
OBSERVED WALK IN REFRIGERATOR UNIT WITH WATER LEAK DRIPPING ONTO VEGETABLES.
FACILITY HAS NUMEROUS 5 GALLON SOY SAUCE BUCKETS RE-USED TO HOLD OTHER FOOD ITEMS. OBSERVED SOILED TOWELS USED AS LINENS ON RACKS.
OBSERVED BOWLS USED AS SCOOPS FOR BULK INGREDIENTS.
OBSERVED WALK IN REFRIGERATOR UNIT WITH WATER LEAK DRIPPING ONTO VEGETABLES.
FACILITY HAS NUMEROUS 5 GALLON SOY SAUCE BUCKETS RE-USED TO HOLD OTHER FOOD ITEMS. OBSERVED SOILED TOWELS USED AS LINENS ON RACKS.
OBSERVED BOWLS USED AS SCOOPS FOR BULK INGREDIENTS.
OBSERVED WALK IN REFRIGERATOR UNIT WITH WATER LEAK DRIPPING ONTO VEGETABLES.
FACILITY HAS NUMEROUS 5 GALLON SOY SAUCE BUCKETS RE-USED TO HOLD OTHER FOOD ITEMS. OBSERVED SOILED TOWELS USED AS LINENS ON RACKS.
OBSERVED BOWLS USED AS SCOOPS FOR BULK INGREDIENTS.
OBSERVED WALK IN REFRIGERATOR UNIT WITH WATER LEAK DRIPPING ONTO VEGETABLES.
FACILITY HAS NUMEROUS 5 GALLON SOY SAUCE BUCKETS RE-USED TO HOLD OTHER FOOD ITEMS. OBSERVED SOILED TOWELS USED AS LINENS ON RACKS.
OBSERVED BOWLS USED AS SCOOPS FOR BULK INGREDIENTS.
OBSERVED WALK IN REFRIGERATOR UNIT WITH WATER LEAK DRIPPING ONTO VEGETABLES.
FACILITY HAS NUMEROUS 5 GALLON SOY SAUCE BUCKETS RE-USED TO HOLD OTHER FOOD ITEMS. OBSERVED SOILED TOWELS USED AS LINENS ON RACKS.
OBSERVED BOWLS USED AS SCOOPS FOR BULK INGREDIENTS.
OBSERVED WALK IN REFRIGERATOR UNIT WITH WATER LEAK DRIPPING ONTO VEGETABLES.
FACILITY HAS NUMEROUS 5 GALLON SOY SAUCE BUCKETS RE-USED TO HOLD OTHER FOOD ITEMS. OBSERVED SOILED TOWELS USED AS LINENS ON RACKS.
OBSERVED BOWLS USED AS SCOOPS FOR BULK INGREDIENTS.
OBSERVED WALK IN REFRIGERATOR UNIT WITH WATER LEAK DRIPPING ONTO VEGETABLES.
FACILITY HAS NUMEROUS 5 GALLON SOY SAUCE BUCKETS RE-USED TO HOLD OTHER FOOD ITEMS. OBSERVED SOILED TOWELS USED AS LINENS ON RACKS.
OBSERVED BOWLS USED AS SCOOPS FOR BULK INGREDIENTS.
OBSERVED WALK IN REFRIGERATOR UNIT WITH WATER LEAK DRIPPING ONTO VEGETABLES.
FACILITY HAS NUMEROUS 5 GALLON SOY SAUCE BUCKETS RE-USED TO HOLD OTHER FOOD ITEMS. OBSERVED SOILED TOWELS USED AS LINENS ON RACKS.
OBSERVED BOWLS USED AS SCOOPS FOR BULK INGREDIENTS.
OBSERVED WALK IN REFRIGERATOR UNIT WITH WATER LEAK DRIPPING ONTO VEGETABLES.
FACILITY HAS NUMEROUS 5 GALLON SOY SAUCE BUCKETS RE-USED TO HOLD OTHER FOOD ITEMS. OBSERVED SOILED TOWELS USED AS LINENS ON RACKS.
OBSERVED BOWLS USED AS SCOOPS FOR BULK INGREDIENTS.
OBSERVED WALK IN REFRIGERATOR UNIT WITH WATER LEAK DRIPPING ONTO VEGETABLES.
FACILITY HAS NUMEROUS 5 GALLON SOY SAUCE BUCKETS RE-USED TO HOLD OTHER FOOD ITEMS. OBSERVED SOILED TOWELS USED AS LINENS ON RACKS.
OBSERVED BOWLS USED AS SCOOPS FOR BULK INGREDIENTS.
OBSERVED WALK IN REFRIGERATOR UNIT WITH WATER LEAK DRIPPING ONTO VEGETABLES.
FACILITY HAS NUMEROUS 5 GALLON SOY SAUCE BUCKETS RE-USED TO HOLD OTHER FOOD ITEMS. OBSERVED SOILED TOWELS USED AS LINENS ON RACKS.
OBSERVED BOWLS USED AS SCOOPS FOR BULK INGREDIENTS.
OBSERVED WALK IN REFRIGERATOR UNIT WITH WATER LEAK DRIPPING ONTO VEGETABLES.
FACILITY HAS NUMEROUS 5 GALLON SOY SAUCE BUCKETS RE-USED TO HOLD OTHER FOOD ITEMS. OBSERVED SOILED TOWELS USED AS LINENS ON RACKS.
OBSERVED BOWLS USED AS SCOOPS FOR BULK INGREDIENTS.
OBSERVED WALK IN REFRIGERATOR UNIT WITH WATER LEAK DRIPPING ONTO VEGETABLES.
FACILITY HAS NUMEROUS 5 GALLON SOY SAUCE BUCKETS RE-USED TO HOLD OTHER FOOD ITEMS. OBSERVED SOILED TOWELS USED AS LINENS ON RACKS.
OBSERVED BOWLS USED AS SCOOPS FOR BULK INGREDIENTS.
OBSERVED WALK IN REFRIGERATOR UNIT WITH WATER LEAK DRIPPING ONTO VEGETABLES.
FACILITY HAS NUMEROUS 5 GALLON SOY SAUCE BUCKETS RE-USED TO HOLD OTHER FOOD ITEMS.
SANITIZER IN 3-COMP SINK TESTED AT APPROXIMATELY 75PPM CHLORINE.
WIPING TOWELS IN SANITIZER BUCKET STORED BELOW HAND WASH SINK AT 0PPM.

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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

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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