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Business Info

Restaurant: 99 RANCH MARKET-DELI
Address: 10983 N Wolfe Road, Cupertino, CA 95014
Type: Restaurant 6-25 Employees
Total inspections: 14
Last inspection: Jul 24, 2013

Score
(the higher the better)
91

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Violation descriptions and comments

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 employees preparing, serving or handling food or utensils shall wear clean, washable outer garments or uniforms and shall wear a hairnet, cap, or other suitable covering to confine hair. (113969, 113971)
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))
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)
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)
No employees shall eat, drink, or smoke in any work area. (113977)
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 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)
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))
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 thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
The 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 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))
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)

When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
All employees preparing, serving or handling food or utensils shall wear clean, washable outer garments or uniforms and shall wear a hairnet, cap, or other suitable covering to confine hair. (113969, 113971)
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 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 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)
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)
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)
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 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 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)

Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
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 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 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)

DEAD ROACH BODY OBSERVED BEHIND COMPUTER AT DELI AREA.
FLOOR SINK DRAINING 3-COMP SINK WASTE WATER DRAINS SLOWLY.
FLOOR TILES MISSING AT DELI KITCHEN AREA.
GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
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BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
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BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
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BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
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BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS. GAS RICE COOKER NOT LOCATED UNDER HOOD LINE.
BUILD UP OBSERVED ON VENTILATION HOOD AND GAPS OBSERVED IN FILTERS.
OBSERVED SOUPS FOR CUSTOMER SERVICE LACKING SNEEZE GUARDS AND UNCOVERED.
OBSERVED TRAY INSIDE HAND SINK AT DELI AREA.

Comminuted meat, raw eggs, or any food containing comminuted meat or raw eggs, shall be heated to 155�°F for 15 sec. Single pieces of meat, and eggs for immediate service, shall be heated to 145�°F for 15 sec. Poultry, comminuted poultry, stuffed fish / meat / poultry shall be heated to 165�°F. Other temperature requirements may apply. (114004, 114008, 114010)
Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
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)
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))
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 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)
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)

OBSERVED 3-COMP SINK LEAKING.
OBSERVED FOOD ON FLOOR.
OBSERVED FOOD STORE DIRECTLY UNDER CONDENSATE FROM WALK IN COOLER FAN UNIT.
OBSERVED GRIME BUILD UP ON HOOD FILTERS.
OBSERVED PORK DEFROSTING IN STATIONARY WATER.
OBSERVED PORK TO BE COOKED AROUND 72F.
OBSERVED PREP TABLE IN NOODLE STATION AROUND 49F.
OBSERVED QUARRY TILES MISSING IN KITCHEN.
OBSERVED WIPING CLOTHS ON FOOD CONTACT SURFACE.

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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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