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Business Info

Restaurant: 99 RANCH MARKET #66-RESTAURANT
Address: 338 Barber Lane, Milpitas, CA 95035
Type: Restaurant 6-25 Employees
Total inspections: 23
Last inspection: May 23, 2013

Score
(the higher the better)
100

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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))
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))
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
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)
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)
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
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))
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 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))
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
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)
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))

When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
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)

Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269)
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
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))
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)
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 �°F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)

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
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 �°F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)
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)).
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))
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)
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)
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)

Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
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))
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)

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))
Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. (113967, 113976, 113980, 113988, 113990, 114035, 114254(c), 114254.3,)
All 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))
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
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)
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)
All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
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)

When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
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 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))
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 contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
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))

COMPUTER SYSTEM USED TO TRACK TIME AS PUBLIC HEALTH CONTROL (TPHC) STILL NOT ABLE TO RECOGNIZE "DISCARD" AND "QUANTITY" DISCARDED.
DISHWASHER TESTED AT 0PPM CHLORINE.
HAND WASH SINK NEW BBQ STATION HAS NON-OPERATIONAL PAPER TOWEL DISPENSER.
NUMEROUS ITEMS ON STEAM TABLE (LOT OF FOODS) AND DIM SUM AREA AND BBQ MEAT AREA ARE NOT WITHIN HOLDING TEMPERATURES OF 41F AND BELOW OR 135F AND ABOVE.
OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE. OBSERVED DROP BIN UNIT COVER ON FLOOR.
MOLD LIKE GROWTH ON WALL AND CEILING OF WALK IN FRIDGE.
SANITIZER BUCKET TESTED WITH NO SANITIZER (OPPM).
WOOD CUTTING BLOCK IN USE AT FACILITY.

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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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