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Business Info

Restaurant: BENTO XPRESS
Address: 23 N Milpitas Bl, Milpitas, CA 95035
Type: Restaurant 0-5 Employees
Total inspections: 11
Last inspection: Apr 2, 2013

Score
(the higher the better)
98

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Violation descriptions and comments

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)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
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)
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 �°F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)

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))
An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
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)
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)
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 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
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)
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)
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))
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))
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)

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)
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)
An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
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)
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))

An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)

All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
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)
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)
Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276)
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)
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)
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 premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)

The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)
All food shall be 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)
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)).
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 utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276)

AT LEAST ONE PERSON MUST HAVE FOOD SAFETY CERTIFICATE FOR MANAGERS.
CUSTOMERS ARE NOT ALLOWED TO PASS THROUGH FOOD PREP, FOOD STORAGE, OR UTENSIL WASHING AREAS TO REACH TOILET FACILITIES.
FLOOR SINK AT FRONT COUNTER HAS ACCUMULATION OF FOOD DEBRIS.
REPLACE MISSING VENT COVER IN CEILING. FLOOR SINK AT FRONT COUNTER HAS ACCUMULATION OF FOOD DEBRIS.
REPLACE MISSING VENT COVER IN CEILING. FLOOR SINK AT FRONT COUNTER HAS ACCUMULATION OF FOOD DEBRIS.
REPLACE MISSING VENT COVER IN CEILING. FLOOR SINK AT FRONT COUNTER HAS ACCUMULATION OF FOOD DEBRIS.
REPLACE MISSING VENT COVER IN CEILING. FLOOR SINK AT FRONT COUNTER HAS ACCUMULATION OF FOOD DEBRIS.
REPLACE MISSING VENT COVER IN CEILING. FLOOR SINK AT FRONT COUNTER HAS ACCUMULATION OF FOOD DEBRIS.
REPLACE MISSING VENT COVER IN CEILING. FLOOR SINK AT FRONT COUNTER HAS ACCUMULATION OF FOOD DEBRIS.
REPLACE MISSING VENT COVER IN CEILING. FLOOR SINK AT FRONT COUNTER HAS ACCUMULATION OF FOOD DEBRIS.
REPLACE MISSING VENT COVER IN CEILING. FLOOR SINK AT FRONT COUNTER HAS ACCUMULATION OF FOOD DEBRIS.
REPLACE MISSING VENT COVER IN CEILING. FLOOR SINK AT FRONT COUNTER HAS ACCUMULATION OF FOOD DEBRIS.
REPLACE MISSING VENT COVER IN CEILING. FLOOR SINK AT FRONT COUNTER HAS ACCUMULATION OF FOOD DEBRIS.
REPLACE MISSING VENT COVER IN CEILING. FLOOR SINK AT FRONT COUNTER HAS ACCUMULATION OF FOOD DEBRIS.
REPLACE MISSING VENT COVER IN CEILING. FLOOR SINK AT FRONT COUNTER HAS ACCUMULATION OF FOOD DEBRIS.
REPLACE MISSING VENT COVER IN CEILING. FLOOR SINK AT FRONT COUNTER HAS ACCUMULATION OF FOOD DEBRIS.
REPLACE MISSING VENT COVER IN CEILING. FLOOR SINK AT FRONT COUNTER HAS ACCUMULATION OF FOOD DEBRIS.
REPLACE MISSING VENT COVER IN CEILING. FLOOR SINK AT FRONT COUNTER HAS ACCUMULATION OF FOOD DEBRIS.
REPLACE MISSING VENT COVER IN CEILING. FLOOR SINK AT FRONT COUNTER HAS ACCUMULATION OF FOOD DEBRIS.
REPLACE MISSING VENT COVER IN CEILING. FLOOR SINK AT FRONT COUNTER HAS ACCUMULATION OF FOOD DEBRIS.
REPLACE MISSING VENT COVER IN CEILING. FLOOR SINK AT FRONT COUNTER HAS ACCUMULATION OF FOOD DEBRIS.
REPLACE MISSING VENT COVER IN CEILING. FLOOR SINK AT FRONT COUNTER HAS ACCUMULATION OF FOOD DEBRIS.
REPLACE MISSING VENT COVER IN CEILING. FLOOR SINK AT FRONT COUNTER HAS ACCUMULATION OF FOOD DEBRIS.
REPLACE MISSING VENT COVER IN CEILING. FLOOR SINK AT FRONT COUNTER HAS ACCUMULATION OF FOOD DEBRIS.
REPLACE MISSING VENT COVER IN CEILING. FLOOR SINK AT FRONT COUNTER HAS ACCUMULATION OF FOOD DEBRIS.
REPLACE MISSING VENT COVER IN CEILING. FLOOR SINK AT FRONT COUNTER HAS ACCUMULATION OF FOOD DEBRIS.
REPLACE MISSING VENT COVER IN CEILING. FLOOR SINK AT FRONT COUNTER HAS ACCUMULATION OF FOOD DEBRIS.
REPLACE MISSING VENT COVER IN CEILING. FLOOR SINK AT FRONT COUNTER HAS ACCUMULATION OF FOOD DEBRIS.
REPLACE MISSING VENT COVER IN CEILING. FLOOR SINK AT FRONT COUNTER HAS ACCUMULATION OF FOOD DEBRIS.
REPLACE MISSING VENT COVER IN CEILING. FLOOR SINK AT FRONT COUNTER HAS ACCUMULATION OF FOOD DEBRIS.
REPLACE MISSING VENT COVER IN CEILING. FLOOR SINK AT FRONT COUNTER HAS ACCUMULATION OF FOOD DEBRIS.
REPLACE MISSING VENT COVER IN CEILING. FLOOR SINK AT FRONT COUNTER HAS ACCUMULATION OF FOOD DEBRIS.
REPLACE MISSING VENT COVER IN CEILING. FLOOR SINK AT FRONT COUNTER HAS ACCUMULATION OF FOOD DEBRIS.
REPLACE MISSING VENT COVER IN CEILING.
INCREASE LIGHTING IN DRY STORAGE AREA.
KNIFE RACK HAS ACCUMULATION OF FOOD AND DIRT RESIDUE.
STAINLESS STEEL SHELF OVER 3 COMP SINK HAS ACCUMULATION OF DIRT AND GREASE.
CLEAN THE HANDLE OF PAPER TOWEL DISPENSER IN KITCHEN.
REPLACE/REPAIR ICE MACHINE. KNIFE RACK HAS ACCUMULATION OF FOOD AND DIRT RESIDUE.
STAINLESS STEEL SHELF OVER 3 COMP SINK HAS ACCUMULATION OF DIRT AND GREASE.
CLEAN THE HANDLE OF PAPER TOWEL DISPENSER IN KITCHEN.
REPLACE/REPAIR ICE MACHINE. KNIFE RACK HAS ACCUMULATION OF FOOD AND DIRT RESIDUE.
STAINLESS STEEL SHELF OVER 3 COMP SINK HAS ACCUMULATION OF DIRT AND GREASE.
CLEAN THE HANDLE OF PAPER TOWEL DISPENSER IN KITCHEN.
REPLACE/REPAIR ICE MACHINE. KNIFE RACK HAS ACCUMULATION OF FOOD AND DIRT RESIDUE.
STAINLESS STEEL SHELF OVER 3 COMP SINK HAS ACCUMULATION OF DIRT AND GREASE.
CLEAN THE HANDLE OF PAPER TOWEL DISPENSER IN KITCHEN.
REPLACE/REPAIR ICE MACHINE. KNIFE RACK HAS ACCUMULATION OF FOOD AND DIRT RESIDUE.
STAINLESS STEEL SHELF OVER 3 COMP SINK HAS ACCUMULATION OF DIRT AND GREASE.
CLEAN THE HANDLE OF PAPER TOWEL DISPENSER IN KITCHEN.
REPLACE/REPAIR ICE MACHINE. KNIFE RACK HAS ACCUMULATION OF FOOD AND DIRT RESIDUE.
STAINLESS STEEL SHELF OVER 3 COMP SINK HAS ACCUMULATION OF DIRT AND GREASE.
CLEAN THE HANDLE OF PAPER TOWEL DISPENSER IN KITCHEN.
REPLACE/REPAIR ICE MACHINE. KNIFE RACK HAS ACCUMULATION OF FOOD AND DIRT RESIDUE.
STAINLESS STEEL SHELF OVER 3 COMP SINK HAS ACCUMULATION OF DIRT AND GREASE.
CLEAN THE HANDLE OF PAPER TOWEL DISPENSER IN KITCHEN.
REPLACE/REPAIR ICE MACHINE. KNIFE RACK HAS ACCUMULATION OF FOOD AND DIRT RESIDUE.
STAINLESS STEEL SHELF OVER 3 COMP SINK HAS ACCUMULATION OF DIRT AND GREASE.
CLEAN THE HANDLE OF PAPER TOWEL DISPENSER IN KITCHEN.
REPLACE/REPAIR ICE MACHINE. KNIFE RACK HAS ACCUMULATION OF FOOD AND DIRT RESIDUE.
STAINLESS STEEL SHELF OVER 3 COMP SINK HAS ACCUMULATION OF DIRT AND GREASE.
CLEAN THE HANDLE OF PAPER TOWEL DISPENSER IN KITCHEN.
REPLACE/REPAIR ICE MACHINE. KNIFE RACK HAS ACCUMULATION OF FOOD AND DIRT RESIDUE.
STAINLESS STEEL SHELF OVER 3 COMP SINK HAS ACCUMULATION OF DIRT AND GREASE.
CLEAN THE HANDLE OF PAPER TOWEL DISPENSER IN KITCHEN.
REPLACE/REPAIR ICE MACHINE. KNIFE RACK HAS ACCUMULATION OF FOOD AND DIRT RESIDUE.
STAINLESS STEEL SHELF OVER 3 COMP SINK HAS ACCUMULATION OF DIRT AND GREASE.
CLEAN THE HANDLE OF PAPER TOWEL DISPENSER IN KITCHEN.
REPLACE/REPAIR ICE MACHINE. KNIFE RACK HAS ACCUMULATION OF FOOD AND DIRT RESIDUE.
STAINLESS STEEL SHELF OVER 3 COMP SINK HAS ACCUMULATION OF DIRT AND GREASE.
CLEAN THE HANDLE OF PAPER TOWEL DISPENSER IN KITCHEN.
REPLACE/REPAIR ICE MACHINE. KNIFE RACK HAS ACCUMULATION OF FOOD AND DIRT RESIDUE.
STAINLESS STEEL SHELF OVER 3 COMP SINK HAS ACCUMULATION OF DIRT AND GREASE.
CLEAN THE HANDLE OF PAPER TOWEL DISPENSER IN KITCHEN.
REPLACE/REPAIR ICE MACHINE. KNIFE RACK HAS ACCUMULATION OF FOOD AND DIRT RESIDUE.
STAINLESS STEEL SHELF OVER 3 COMP SINK HAS ACCUMULATION OF DIRT AND GREASE.
CLEAN THE HANDLE OF PAPER TOWEL DISPENSER IN KITCHEN.
REPLACE/REPAIR ICE MACHINE. KNIFE RACK HAS ACCUMULATION OF FOOD AND DIRT RESIDUE.
STAINLESS STEEL SHELF OVER 3 COMP SINK HAS ACCUMULATION OF DIRT AND GREASE.
CLEAN THE HANDLE OF PAPER TOWEL DISPENSER IN KITCHEN.
REPLACE/REPAIR ICE MACHINE. KNIFE RACK HAS ACCUMULATION OF FOOD AND DIRT RESIDUE.
STAINLESS STEEL SHELF OVER 3 COMP SINK HAS ACCUMULATION OF DIRT AND GREASE.
CLEAN THE HANDLE OF PAPER TOWEL DISPENSER IN KITCHEN.
REPLACE/REPAIR ICE MACHINE. KNIFE RACK HAS ACCUMULATION OF FOOD AND DIRT RESIDUE.
STAINLESS STEEL SHELF OVER 3 COMP SINK HAS ACCUMULATION OF DIRT AND GREASE.
CLEAN THE HANDLE OF PAPER TOWEL DISPENSER IN KITCHEN.
REPLACE/REPAIR ICE MACHINE. KNIFE RACK HAS ACCUMULATION OF FOOD AND DIRT RESIDUE.
STAINLESS STEEL SHELF OVER 3 COMP SINK HAS ACCUMULATION OF DIRT AND GREASE.
CLEAN THE HANDLE OF PAPER TOWEL DISPENSER IN KITCHEN.
REPLACE/REPAIR ICE MACHINE. KNIFE RACK HAS ACCUMULATION OF FOOD AND DIRT RESIDUE.
STAINLESS STEEL SHELF OVER 3 COMP SINK HAS ACCUMULATION OF DIRT AND GREASE.
CLEAN THE HANDLE OF PAPER TOWEL DISPENSER IN KITCHEN.
REPLACE/REPAIR ICE MACHINE. KNIFE RACK HAS ACCUMULATION OF FOOD AND DIRT RESIDUE.
STAINLESS STEEL SHELF OVER 3 COMP SINK HAS ACCUMULATION OF DIRT AND GREASE.
CLEAN THE HANDLE OF PAPER TOWEL DISPENSER IN KITCHEN.
REPLACE/REPAIR ICE MACHINE. KNIFE RACK HAS ACCUMULATION OF FOOD AND DIRT RESIDUE.
STAINLESS STEEL SHELF OVER 3 COMP SINK HAS ACCUMULATION OF DIRT AND GREASE.
CLEAN THE HANDLE OF PAPER TOWEL DISPENSER IN KITCHEN.
REPLACE/REPAIR ICE MACHINE. KNIFE RACK HAS ACCUMULATION OF FOOD AND DIRT RESIDUE.
STAINLESS STEEL SHELF OVER 3 COMP SINK HAS ACCUMULATION OF DIRT AND GREASE.
CLEAN THE HANDLE OF PAPER TOWEL DISPENSER IN KITCHEN.
REPLACE/REPAIR ICE MACHINE. KNIFE RACK HAS ACCUMULATION OF FOOD AND DIRT RESIDUE.
STAINLESS STEEL SHELF OVER 3 COMP SINK HAS ACCUMULATION OF DIRT AND GREASE.
CLEAN THE HANDLE OF PAPER TOWEL DISPENSER IN KITCHEN.
REPLACE/REPAIR ICE MACHINE. KNIFE RACK HAS ACCUMULATION OF FOOD AND DIRT RESIDUE.
STAINLESS STEEL SHELF OVER 3 COMP SINK HAS ACCUMULATION OF DIRT AND GREASE.
CLEAN THE HANDLE OF PAPER TOWEL DISPENSER IN KITCHEN.
REPLACE/REPAIR ICE MACHINE. KNIFE RACK HAS ACCUMULATION OF FOOD AND DIRT RESIDUE.
STAINLESS STEEL SHELF OVER 3 COMP SINK HAS ACCUMULATION OF DIRT AND GREASE.
CLEAN THE HANDLE OF PAPER TOWEL DISPENSER IN KITCHEN.
REPLACE/REPAIR ICE MACHINE. KNIFE RACK HAS ACCUMULATION OF FOOD AND DIRT RESIDUE.
STAINLESS STEEL SHELF OVER 3 COMP SINK HAS ACCUMULATION OF DIRT AND GREASE.
CLEAN THE HANDLE OF PAPER TOWEL DISPENSER IN KITCHEN.
REPLACE/REPAIR ICE MACHINE. KNIFE RACK HAS ACCUMULATION OF FOOD AND DIRT RESIDUE.
STAINLESS STEEL SHELF OVER 3 COMP SINK HAS ACCUMULATION OF DIRT AND GREASE.
CLEAN THE HANDLE OF PAPER TOWEL DISPENSER IN KITCHEN.
REPLACE/REPAIR ICE MACHINE. KNIFE RACK HAS ACCUMULATION OF FOOD AND DIRT RESIDUE.
STAINLESS STEEL SHELF OVER 3 COMP SINK HAS ACCUMULATION OF DIRT AND GREASE.
CLEAN THE HANDLE OF PAPER TOWEL DISPENSER IN KITCHEN.
REPLACE/REPAIR ICE MACHINE. KNIFE RACK HAS ACCUMULATION OF FOOD AND DIRT RESIDUE.
STAINLESS STEEL SHELF OVER 3 COMP SINK HAS ACCUMULATION OF DIRT AND GREASE.
CLEAN THE HANDLE OF PAPER TOWEL DISPENSER IN KITCHEN.
REPLACE/REPAIR ICE MACHINE. KNIFE RACK HAS ACCUMULATION OF FOOD AND DIRT RESIDUE.
STAINLESS STEEL SHELF OVER 3 COMP SINK HAS ACCUMULATION OF DIRT AND GREASE.
CLEAN THE HANDLE OF PAPER TOWEL DISPENSER IN KITCHEN.
REPLACE/REPAIR ICE MACHINE.
OBSERVED COMPRESSED GAS TANKS NOT CHAINED AT FRONT COUNTER.
OBSERVED RAW FISH STORED OVER PRODUCE INSIDE WALK IN, ALL RAW MEAT IS TO BE STORED BELOW AND AWAY FROM READY TO EAT FOODS.
POST INSPECTION REPORT MUST BE AVAILABLE FOR PUBLIC VIEWING IF REQUESTED.
POST ENVIRONMENTAL HEALTH PLACARD IN CUSTOMER VIEW. POST INSPECTION REPORT MUST BE AVAILABLE FOR PUBLIC VIEWING IF REQUESTED.
POST ENVIRONMENTAL HEALTH PLACARD IN CUSTOMER VIEW. POST INSPECTION REPORT MUST BE AVAILABLE FOR PUBLIC VIEWING IF REQUESTED.
POST ENVIRONMENTAL HEALTH PLACARD IN CUSTOMER VIEW. POST INSPECTION REPORT MUST BE AVAILABLE FOR PUBLIC VIEWING IF REQUESTED.
POST ENVIRONMENTAL HEALTH PLACARD IN CUSTOMER VIEW. POST INSPECTION REPORT MUST BE AVAILABLE FOR PUBLIC VIEWING IF REQUESTED.
POST ENVIRONMENTAL HEALTH PLACARD IN CUSTOMER VIEW. POST INSPECTION REPORT MUST BE AVAILABLE FOR PUBLIC VIEWING IF REQUESTED.
POST ENVIRONMENTAL HEALTH PLACARD IN CUSTOMER VIEW. POST INSPECTION REPORT MUST BE AVAILABLE FOR PUBLIC VIEWING IF REQUESTED.
POST ENVIRONMENTAL HEALTH PLACARD IN CUSTOMER VIEW. POST INSPECTION REPORT MUST BE AVAILABLE FOR PUBLIC VIEWING IF REQUESTED.
POST ENVIRONMENTAL HEALTH PLACARD IN CUSTOMER VIEW. POST INSPECTION REPORT MUST BE AVAILABLE FOR PUBLIC VIEWING IF REQUESTED.
POST ENVIRONMENTAL HEALTH PLACARD IN CUSTOMER VIEW. POST INSPECTION REPORT MUST BE AVAILABLE FOR PUBLIC VIEWING IF REQUESTED.
POST ENVIRONMENTAL HEALTH PLACARD IN CUSTOMER VIEW. POST INSPECTION REPORT MUST BE AVAILABLE FOR PUBLIC VIEWING IF REQUESTED.
POST ENVIRONMENTAL HEALTH PLACARD IN CUSTOMER VIEW. POST INSPECTION REPORT MUST BE AVAILABLE FOR PUBLIC VIEWING IF REQUESTED.
POST ENVIRONMENTAL HEALTH PLACARD IN CUSTOMER VIEW. POST INSPECTION REPORT MUST BE AVAILABLE FOR PUBLIC VIEWING IF REQUESTED.
POST ENVIRONMENTAL HEALTH PLACARD IN CUSTOMER VIEW. POST INSPECTION REPORT MUST BE AVAILABLE FOR PUBLIC VIEWING IF REQUESTED.
POST ENVIRONMENTAL HEALTH PLACARD IN CUSTOMER VIEW. POST INSPECTION REPORT MUST BE AVAILABLE FOR PUBLIC VIEWING IF REQUESTED.
POST ENVIRONMENTAL HEALTH PLACARD IN CUSTOMER VIEW. POST INSPECTION REPORT MUST BE AVAILABLE FOR PUBLIC VIEWING IF REQUESTED.
POST ENVIRONMENTAL HEALTH PLACARD IN CUSTOMER VIEW. POST INSPECTION REPORT MUST BE AVAILABLE FOR PUBLIC VIEWING IF REQUESTED.
POST ENVIRONMENTAL HEALTH PLACARD IN CUSTOMER VIEW. POST INSPECTION REPORT MUST BE AVAILABLE FOR PUBLIC VIEWING IF REQUESTED.
POST ENVIRONMENTAL HEALTH PLACARD IN CUSTOMER VIEW. POST INSPECTION REPORT MUST BE AVAILABLE FOR PUBLIC VIEWING IF REQUESTED.
POST ENVIRONMENTAL HEALTH PLACARD IN CUSTOMER VIEW. POST INSPECTION REPORT MUST BE AVAILABLE FOR PUBLIC VIEWING IF REQUESTED.
POST ENVIRONMENTAL HEALTH PLACARD IN CUSTOMER VIEW. POST INSPECTION REPORT MUST BE AVAILABLE FOR PUBLIC VIEWING IF REQUESTED.
POST ENVIRONMENTAL HEALTH PLACARD IN CUSTOMER VIEW. POST INSPECTION REPORT MUST BE AVAILABLE FOR PUBLIC VIEWING IF REQUESTED.
POST ENVIRONMENTAL HEALTH PLACARD IN CUSTOMER VIEW. POST INSPECTION REPORT MUST BE AVAILABLE FOR PUBLIC VIEWING IF REQUESTED.
POST ENVIRONMENTAL HEALTH PLACARD IN CUSTOMER VIEW. POST INSPECTION REPORT MUST BE AVAILABLE FOR PUBLIC VIEWING IF REQUESTED.
POST ENVIRONMENTAL HEALTH PLACARD IN CUSTOMER VIEW. POST INSPECTION REPORT MUST BE AVAILABLE FOR PUBLIC VIEWING IF REQUESTED.
POST ENVIRONMENTAL HEALTH PLACARD IN CUSTOMER VIEW. POST INSPECTION REPORT MUST BE AVAILABLE FOR PUBLIC VIEWING IF REQUESTED.
POST ENVIRONMENTAL HEALTH PLACARD IN CUSTOMER VIEW. POST INSPECTION REPORT MUST BE AVAILABLE FOR PUBLIC VIEWING IF REQUESTED.
POST ENVIRONMENTAL HEALTH PLACARD IN CUSTOMER VIEW. POST INSPECTION REPORT MUST BE AVAILABLE FOR PUBLIC VIEWING IF REQUESTED.
POST ENVIRONMENTAL HEALTH PLACARD IN CUSTOMER VIEW. POST INSPECTION REPORT MUST BE AVAILABLE FOR PUBLIC VIEWING IF REQUESTED.
POST ENVIRONMENTAL HEALTH PLACARD IN CUSTOMER VIEW. POST INSPECTION REPORT MUST BE AVAILABLE FOR PUBLIC VIEWING IF REQUESTED.
POST ENVIRONMENTAL HEALTH PLACARD IN CUSTOMER VIEW.
PROVIDE AIR GAP FOR TWO HOSES AT FLOOR SINK AT FRONT COUNTER.
REPLACE DAMAGED SCREEN DOOR.

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)

INCREASE LIGHTING IN DRY STORAGE.
REPLACE MISSING VENT COVER IN KITCHEN CEILING.

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Takes reservations:

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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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