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Business Info

Restaurant: ANJAPPAR CHETTINAD INDIAN RESTAURANT
Address: 458 Barber Lane, Milpitas, CA 95035
Type: Restaurant 6-25 Employees
Total inspections: 8
Last inspection: Aug 12, 2013

Score
(the higher the better)
94

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Violation descriptions and comments

Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
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)
A person proposing to build or remodel a food facility shall submit plans for approval before starting any new construction or remodeling of any facility for use as a retail food facility. (114380)
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)
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)
Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Any potentially hazardous foods cooked, cooled and subsequently reheated for hot holding or serving shall be brought to a temperature of 165�°F. (114014, 114016)

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))
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
All 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 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)

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))

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 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 potentially hazardous food shall be RAPIDLY cooled from 135�°F to 70�°F, within 2 hours, and then from 70�°F to 41 �°F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
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)
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)
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 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))
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 food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
All potentially hazardous food shall be RAPIDLY cooled from 135�°F to 70�°F, within 2 hours, and then from 70�°F to 41 �°F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
Food shall be 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))
No employees shall eat, drink, or smoke in any work area. (113977)
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)
A person in charge shall be present at the food facility during all hours of operation. (113945-113945.1, 113984.1, 114075)
Raw, whole produce shall be washed prior to preparation. (113992)
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 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)
All food waste and rubbish shall be kept in leak proof and rodent proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior premises of each food facility shall be kept clean and free of litter and rubbish. (114244, 114245, 114245.1, 114245.2, 114245.3, 114245.4, 114245.5, 114245.6, 114245.7, 114245.8)
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)
A food facility shall not be open for business without a valid permit. (114067(b) & (c), 114381 (a), 114381.2, 114387)

BULK PRODUCT CONTAINERS NOT LABELED.
COVER MISSING AT WALL NEAR 3-COMP SINK AREA. HOLE IN WALL OF "RED STONE GRINDER WALL" AREA.
DISHWASHER TESTED AT 0PPM CHLORINE.
FACILITY MUST HAVE ONE INDIVIDUAL CERTIFIED AS FOOD SAFETY MANAGER AT FACILITY.
KEEP MOST RECENT COPY OF INSPECTION REPORT AVAILABLE AND SB 180.
NO FOOD SAFETY PERSON AND PERSON IN CHARGE ON TRIP.
OBSERVED COOKED ITEMS COOLING UNDER STEAM TABLE ON SHELF.
OBSERVED OPEN BAGS OF TRASH IN DUMPSTER.
OBSERVED SOILED WIPING CLOTHS ON COUNTERS BEING REUSED.
OBSERVED UNIT STAFF EAT AT BUS STATION AND RETURN TO WORK.
OBSERVED VARIOUS POTS/ PANS OF SALAD PRODUCTS (CURRIES, VEGETABLES) FOR STEAM TABLE STORED BELOW STEAM TABLE.
OBSERVED YOGURT IN 5 GALLON CONTAINER ON FLOOR AT ROOM TEMPERATURE.
OBSERVED COOKED CAULIFLOWER AT 50F AND COOKED CHICKEN AT 50F AT COOK LINE.
OBSERVED RAW SHELL EGGS SITTING AT ROOM TEMPERATURE AT COOK LINE SHELF IN CASES.
OBSERVED MILK PRODUCTS STORED IN PITCHERS AT BUS STATION AT ROOM TEMPERATURE.
OBSERVED WORN CUTTING BOARDS THROUGHOUT FACILITY.
OBSERVED BOWLS USED TO SCOOP INGREDIENTS SUCH AS YOGURT AND DOUGH PRODUCT TO FRYER.
CARDBOARD BEING USED AS SHELF LINER.
2X LARGE STONE GRINDER (RED COVERS) AND ONE SLICER DOES NOT APPEAR TO BE COMMERCIALLY FOOD SERVICE USE APPROVED.
FACILITY RE USES 5 GALLON PRODUCT CONTAINERS WHICH HELD OTHER PRODUCTS PREVIOUSLY, AND ONE GALLON MILK JUGS.
PROVIDE PROBE THERMOMETER FOR USE IN FACILITY CAPABLE OF DETECTING 0-220F.
REPAIR MISSING HOT WATER HANDLE AT 3 COMP SINK.

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)
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 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 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)

CEILING PANEL AT DRY STORAGE OPEN.
NO SANITIZER TEST STRIPS AVAILABLE.
OBSERVED BOWLS AND SERVING CONTAINERS USED TO SCOOP BULK INGREDIENTS AND PHF'S.
OBSERVED 5 GALLON PLASTIC BUCKETS BEING RE-USED FOR FOOD STORAGE.
CUTTING SURFACE AT COOK LINE COUNTER IS VERY WORN AND HAS ACCUMULATION OF FOOD DEBRIS, OIL, GREASE, DUST.
CARDBOARD BEING USED AS SHELF LINER IN DRY STORAGE. OBSERVED BOWLS AND SERVING CONTAINERS USED TO SCOOP BULK INGREDIENTS AND PHF'S.
OBSERVED 5 GALLON PLASTIC BUCKETS BEING RE-USED FOR FOOD STORAGE.
CUTTING SURFACE AT COOK LINE COUNTER IS VERY WORN AND HAS ACCUMULATION OF FOOD DEBRIS, OIL, GREASE, DUST.
CARDBOARD BEING USED AS SHELF LINER IN DRY STORAGE. OBSERVED BOWLS AND SERVING CONTAINERS USED TO SCOOP BULK INGREDIENTS AND PHF'S.
OBSERVED 5 GALLON PLASTIC BUCKETS BEING RE-USED FOR FOOD STORAGE.
CUTTING SURFACE AT COOK LINE COUNTER IS VERY WORN AND HAS ACCUMULATION OF FOOD DEBRIS, OIL, GREASE, DUST.
CARDBOARD BEING USED AS SHELF LINER IN DRY STORAGE. OBSERVED BOWLS AND SERVING CONTAINERS USED TO SCOOP BULK INGREDIENTS AND PHF'S.
OBSERVED 5 GALLON PLASTIC BUCKETS BEING RE-USED FOR FOOD STORAGE.
CUTTING SURFACE AT COOK LINE COUNTER IS VERY WORN AND HAS ACCUMULATION OF FOOD DEBRIS, OIL, GREASE, DUST.
CARDBOARD BEING USED AS SHELF LINER IN DRY STORAGE. OBSERVED BOWLS AND SERVING CONTAINERS USED TO SCOOP BULK INGREDIENTS AND PHF'S.
OBSERVED 5 GALLON PLASTIC BUCKETS BEING RE-USED FOR FOOD STORAGE.
CUTTING SURFACE AT COOK LINE COUNTER IS VERY WORN AND HAS ACCUMULATION OF FOOD DEBRIS, OIL, GREASE, DUST.
CARDBOARD BEING USED AS SHELF LINER IN DRY STORAGE. OBSERVED BOWLS AND SERVING CONTAINERS USED TO SCOOP BULK INGREDIENTS AND PHF'S.
OBSERVED 5 GALLON PLASTIC BUCKETS BEING RE-USED FOR FOOD STORAGE.
CUTTING SURFACE AT COOK LINE COUNTER IS VERY WORN AND HAS ACCUMULATION OF FOOD DEBRIS, OIL, GREASE, DUST.
CARDBOARD BEING USED AS SHELF LINER IN DRY STORAGE. OBSERVED BOWLS AND SERVING CONTAINERS USED TO SCOOP BULK INGREDIENTS AND PHF'S.
OBSERVED 5 GALLON PLASTIC BUCKETS BEING RE-USED FOR FOOD STORAGE.
CUTTING SURFACE AT COOK LINE COUNTER IS VERY WORN AND HAS ACCUMULATION OF FOOD DEBRIS, OIL, GREASE, DUST.
CARDBOARD BEING USED AS SHELF LINER IN DRY STORAGE. OBSERVED BOWLS AND SERVING CONTAINERS USED TO SCOOP BULK INGREDIENTS AND PHF'S.
OBSERVED 5 GALLON PLASTIC BUCKETS BEING RE-USED FOR FOOD STORAGE.
CUTTING SURFACE AT COOK LINE COUNTER IS VERY WORN AND HAS ACCUMULATION OF FOOD DEBRIS, OIL, GREASE, DUST.
CARDBOARD BEING USED AS SHELF LINER IN DRY STORAGE. OBSERVED BOWLS AND SERVING CONTAINERS USED TO SCOOP BULK INGREDIENTS AND PHF'S.
OBSERVED 5 GALLON PLASTIC BUCKETS BEING RE-USED FOR FOOD STORAGE.
CUTTING SURFACE AT COOK LINE COUNTER IS VERY WORN AND HAS ACCUMULATION OF FOOD DEBRIS, OIL, GREASE, DUST.
CARDBOARD BEING USED AS SHELF LINER IN DRY STORAGE. OBSERVED BOWLS AND SERVING CONTAINERS USED TO SCOOP BULK INGREDIENTS AND PHF'S.
OBSERVED 5 GALLON PLASTIC BUCKETS BEING RE-USED FOR FOOD STORAGE.
CUTTING SURFACE AT COOK LINE COUNTER IS VERY WORN AND HAS ACCUMULATION OF FOOD DEBRIS, OIL, GREASE, DUST.
CARDBOARD BEING USED AS SHELF LINER IN DRY STORAGE. OBSERVED BOWLS AND SERVING CONTAINERS USED TO SCOOP BULK INGREDIENTS AND PHF'S.
OBSERVED 5 GALLON PLASTIC BUCKETS BEING RE-USED FOR FOOD STORAGE.
CUTTING SURFACE AT COOK LINE COUNTER IS VERY WORN AND HAS ACCUMULATION OF FOOD DEBRIS, OIL, GREASE, DUST.
CARDBOARD BEING USED AS SHELF LINER IN DRY STORAGE. OBSERVED BOWLS AND SERVING CONTAINERS USED TO SCOOP BULK INGREDIENTS AND PHF'S.
OBSERVED 5 GALLON PLASTIC BUCKETS BEING RE-USED FOR FOOD STORAGE.
CUTTING SURFACE AT COOK LINE COUNTER IS VERY WORN AND HAS ACCUMULATION OF FOOD DEBRIS, OIL, GREASE, DUST.
CARDBOARD BEING USED AS SHELF LINER IN DRY STORAGE. OBSERVED BOWLS AND SERVING CONTAINERS USED TO SCOOP BULK INGREDIENTS AND PHF'S.
OBSERVED 5 GALLON PLASTIC BUCKETS BEING RE-USED FOR FOOD STORAGE.
CUTTING SURFACE AT COOK LINE COUNTER IS VERY WORN AND HAS ACCUMULATION OF FOOD DEBRIS, OIL, GREASE, DUST.
CARDBOARD BEING USED AS SHELF LINER IN DRY STORAGE. OBSERVED BOWLS AND SERVING CONTAINERS USED TO SCOOP BULK INGREDIENTS AND PHF'S.
OBSERVED 5 GALLON PLASTIC BUCKETS BEING RE-USED FOR FOOD STORAGE.
CUTTING SURFACE AT COOK LINE COUNTER IS VERY WORN AND HAS ACCUMULATION OF FOOD DEBRIS, OIL, GREASE, DUST.
CARDBOARD BEING USED AS SHELF LINER IN DRY STORAGE. OBSERVED BOWLS AND SERVING CONTAINERS USED TO SCOOP BULK INGREDIENTS AND PHF'S.
OBSERVED 5 GALLON PLASTIC BUCKETS BEING RE-USED FOR FOOD STORAGE.
CUTTING SURFACE AT COOK LINE COUNTER IS VERY WORN AND HAS ACCUMULATION OF FOOD DEBRIS, OIL, GREASE, DUST.
CARDBOARD BEING USED AS SHELF LINER IN DRY STORAGE. OBSERVED BOWLS AND SERVING CONTAINERS USED TO SCOOP BULK INGREDIENTS AND PHF'S.
OBSERVED 5 GALLON PLASTIC BUCKETS BEING RE-USED FOR FOOD STORAGE.
CUTTING SURFACE AT COOK LINE COUNTER IS VERY WORN AND HAS ACCUMULATION OF FOOD DEBRIS, OIL, GREASE, DUST.
CARDBOARD BEING USED AS SHELF LINER IN DRY STORAGE. OBSERVED BOWLS AND SERVING CONTAINERS USED TO SCOOP BULK INGREDIENTS AND PHF'S.
OBSERVED 5 GALLON PLASTIC BUCKETS BEING RE-USED FOR FOOD STORAGE.
CUTTING SURFACE AT COOK LINE COUNTER IS VERY WORN AND HAS ACCUMULATION OF FOOD DEBRIS, OIL, GREASE, DUST.
CARDBOARD BEING USED AS SHELF LINER IN DRY STORAGE. OBSERVED BOWLS AND SERVING CONTAINERS USED TO SCOOP BULK INGREDIENTS AND PHF'S.
OBSERVED 5 GALLON PLASTIC BUCKETS BEING RE-USED FOR FOOD STORAGE.
CUTTING SURFACE AT COOK LINE COUNTER IS VERY WORN AND HAS ACCUMULATION OF FOOD DEBRIS, OIL, GREASE, DUST.
CARDBOARD BEING USED AS SHELF LINER IN DRY STORAGE. OBSERVED BOWLS AND SERVING CONTAINERS USED TO SCOOP BULK INGREDIENTS AND PHF'S.
OBSERVED 5 GALLON PLASTIC BUCKETS BEING RE-USED FOR FOOD STORAGE.
CUTTING SURFACE AT COOK LINE COUNTER IS VERY WORN AND HAS ACCUMULATION OF FOOD DEBRIS, OIL, GREASE, DUST.
CARDBOARD BEING USED AS SHELF LINER IN DRY STORAGE. OBSERVED BOWLS AND SERVING CONTAINERS USED TO SCOOP BULK INGREDIENTS AND PHF'S.
OBSERVED 5 GALLON PLASTIC BUCKETS BEING RE-USED FOR FOOD STORAGE.
CUTTING SURFACE AT COOK LINE COUNTER IS VERY WORN AND HAS ACCUMULATION OF FOOD DEBRIS, OIL, GREASE, DUST.
CARDBOARD BEING USED AS SHELF LINER IN DRY STORAGE. OBSERVED BOWLS AND SERVING CONTAINERS USED TO SCOOP BULK INGREDIENTS AND PHF'S.
OBSERVED 5 GALLON PLASTIC BUCKETS BEING RE-USED FOR FOOD STORAGE.
CUTTING SURFACE AT COOK LINE COUNTER IS VERY WORN AND HAS ACCUMULATION OF FOOD DEBRIS, OIL, GREASE, DUST.
CARDBOARD BEING USED AS SHELF LINER IN DRY STORAGE. OBSERVED BOWLS AND SERVING CONTAINERS USED TO SCOOP BULK INGREDIENTS AND PHF'S.
OBSERVED 5 GALLON PLASTIC BUCKETS BEING RE-USED FOR FOOD STORAGE.
CUTTING SURFACE AT COOK LINE COUNTER IS VERY WORN AND HAS ACCUMULATION OF FOOD DEBRIS, OIL, GREASE, DUST.
CARDBOARD BEING USED AS SHELF LINER IN DRY STORAGE.
OBSERVED NUMEROUS PERSONALLY HAZARDOUS FOODS AT FACILITY NOT UNDER TEMPERATURE CONTROL.
OBSERVED SOILED TOWELS ON COUNTERS IN KITCHEN.
OBSERVED VEGETABLES STACKED ON EACH OTHER WITHOUT COVER IN WALK IN FRIDGE.
OBSERVED EMPLOYEE CUTTING SCALLOPS IN DRY STORAGE ROOM. OBSERVED VEGETABLES STACKED ON EACH OTHER WITHOUT COVER IN WALK IN FRIDGE.
OBSERVED EMPLOYEE CUTTING SCALLOPS IN DRY STORAGE ROOM. OBSERVED VEGETABLES STACKED ON EACH OTHER WITHOUT COVER IN WALK IN FRIDGE.
OBSERVED EMPLOYEE CUTTING SCALLOPS IN DRY STORAGE ROOM. OBSERVED VEGETABLES STACKED ON EACH OTHER WITHOUT COVER IN WALK IN FRIDGE.
OBSERVED EMPLOYEE CUTTING SCALLOPS IN DRY STORAGE ROOM. OBSERVED VEGETABLES STACKED ON EACH OTHER WITHOUT COVER IN WALK IN FRIDGE.
OBSERVED EMPLOYEE CUTTING SCALLOPS IN DRY STORAGE ROOM. OBSERVED VEGETABLES STACKED ON EACH OTHER WITHOUT COVER IN WALK IN FRIDGE.
OBSERVED EMPLOYEE CUTTING SCALLOPS IN DRY STORAGE ROOM. OBSERVED VEGETABLES STACKED ON EACH OTHER WITHOUT COVER IN WALK IN FRIDGE.
OBSERVED EMPLOYEE CUTTING SCALLOPS IN DRY STORAGE ROOM. OBSERVED VEGETABLES STACKED ON EACH OTHER WITHOUT COVER IN WALK IN FRIDGE.
OBSERVED EMPLOYEE CUTTING SCALLOPS IN DRY STORAGE ROOM. OBSERVED VEGETABLES STACKED ON EACH OTHER WITHOUT COVER IN WALK IN FRIDGE.
OBSERVED EMPLOYEE CUTTING SCALLOPS IN DRY STORAGE ROOM. OBSERVED VEGETABLES STACKED ON EACH OTHER WITHOUT COVER IN WALK IN FRIDGE.
OBSERVED EMPLOYEE CUTTING SCALLOPS IN DRY STORAGE ROOM. OBSERVED VEGETABLES STACKED ON EACH OTHER WITHOUT COVER IN WALK IN FRIDGE.
OBSERVED EMPLOYEE CUTTING SCALLOPS IN DRY STORAGE ROOM. OBSERVED VEGETABLES STACKED ON EACH OTHER WITHOUT COVER IN WALK IN FRIDGE.
OBSERVED EMPLOYEE CUTTING SCALLOPS IN DRY STORAGE ROOM. OBSERVED VEGETABLES STACKED ON EACH OTHER WITHOUT COVER IN WALK IN FRIDGE.
OBSERVED EMPLOYEE CUTTING SCALLOPS IN DRY STORAGE ROOM. OBSERVED VEGETABLES STACKED ON EACH OTHER WITHOUT COVER IN WALK IN FRIDGE.
OBSERVED EMPLOYEE CUTTING SCALLOPS IN DRY STORAGE ROOM. OBSERVED VEGETABLES STACKED ON EACH OTHER WITHOUT COVER IN WALK IN FRIDGE.
OBSERVED EMPLOYEE CUTTING SCALLOPS IN DRY STORAGE ROOM. OBSERVED VEGETABLES STACKED ON EACH OTHER WITHOUT COVER IN WALK IN FRIDGE.
OBSERVED EMPLOYEE CUTTING SCALLOPS IN DRY STORAGE ROOM. OBSERVED VEGETABLES STACKED ON EACH OTHER WITHOUT COVER IN WALK IN FRIDGE.
OBSERVED EMPLOYEE CUTTING SCALLOPS IN DRY STORAGE ROOM. OBSERVED VEGETABLES STACKED ON EACH OTHER WITHOUT COVER IN WALK IN FRIDGE.
OBSERVED EMPLOYEE CUTTING SCALLOPS IN DRY STORAGE ROOM. OBSERVED VEGETABLES STACKED ON EACH OTHER WITHOUT COVER IN WALK IN FRIDGE.
OBSERVED EMPLOYEE CUTTING SCALLOPS IN DRY STORAGE ROOM. OBSERVED VEGETABLES STACKED ON EACH OTHER WITHOUT COVER IN WALK IN FRIDGE.
OBSERVED EMPLOYEE CUTTING SCALLOPS IN DRY STORAGE ROOM. OBSERVED VEGETABLES STACKED ON EACH OTHER WITHOUT COVER IN WALK IN FRIDGE.
OBSERVED EMPLOYEE CUTTING SCALLOPS IN DRY STORAGE ROOM. OBSERVED VEGETABLES STACKED ON EACH OTHER WITHOUT COVER IN WALK IN FRIDGE.
OBSERVED EMPLOYEE CUTTING SCALLOPS IN DRY STORAGE ROOM.

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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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