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4. Santa Clara County, CA Restaurants

Business Info

Restaurant: COM TAM DAT THANH
Address: 1055 Tully Road a, San Jose, CA 95122
Type: Restaurant 6-25 Employees
Total inspections: 9
Last inspection: Jun 3, 2013

Score
(the higher the better)
95

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Violation descriptions and comments

No employees shall eat, drink, or smoke in any work area. (113977)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
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)
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)

All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. (113967, 113976, 113980, 113988, 113990, 114035, 114254(c), 114254.3,)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
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))
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 shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
All 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)
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)
All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. (114254, 114254.1, 114254.2)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))

All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))

All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
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)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)

All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
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)

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 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)
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 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)

CLEAN AND SANITIZE THE MICROWAVE AREA INSIDE AND OUTSIDE OF STAINS.
CLEAN THE EXHAUST FILTERS OF GREASE ACCUMULATION.

Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. (113967, 113976, 113980, 113988, 113990, 114035, 114254(c), 114254.3,)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
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)
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))

FOUND HEAVY GREASE ACCUMULATION ON EXHAUST AND FILTERS.
FOUND SPOONS STORED WITH FOOD CONTACT SURFACE UP.
FOUND STAINS ON DOOR HANDLES OF MICROWAVE OVEN AND REACH IN UNITS.
FOUND SMALL PREP UNIT IN KITCHEN WITH TEMPERATURE OF 50F. FOUND STAINS ON DOOR HANDLES OF MICROWAVE OVEN AND REACH IN UNITS.
FOUND SMALL PREP UNIT IN KITCHEN WITH TEMPERATURE OF 50F. FOUND STAINS ON DOOR HANDLES OF MICROWAVE OVEN AND REACH IN UNITS.
FOUND SMALL PREP UNIT IN KITCHEN WITH TEMPERATURE OF 50F. FOUND STAINS ON DOOR HANDLES OF MICROWAVE OVEN AND REACH IN UNITS.
FOUND SMALL PREP UNIT IN KITCHEN WITH TEMPERATURE OF 50F. FOUND STAINS ON DOOR HANDLES OF MICROWAVE OVEN AND REACH IN UNITS.
FOUND SMALL PREP UNIT IN KITCHEN WITH TEMPERATURE OF 50F. FOUND STAINS ON DOOR HANDLES OF MICROWAVE OVEN AND REACH IN UNITS.
FOUND SMALL PREP UNIT IN KITCHEN WITH TEMPERATURE OF 50F. FOUND STAINS ON DOOR HANDLES OF MICROWAVE OVEN AND REACH IN UNITS.
FOUND SMALL PREP UNIT IN KITCHEN WITH TEMPERATURE OF 50F. FOUND STAINS ON DOOR HANDLES OF MICROWAVE OVEN AND REACH IN UNITS.
FOUND SMALL PREP UNIT IN KITCHEN WITH TEMPERATURE OF 50F. FOUND STAINS ON DOOR HANDLES OF MICROWAVE OVEN AND REACH IN UNITS.
FOUND SMALL PREP UNIT IN KITCHEN WITH TEMPERATURE OF 50F. FOUND STAINS ON DOOR HANDLES OF MICROWAVE OVEN AND REACH IN UNITS.
FOUND SMALL PREP UNIT IN KITCHEN WITH TEMPERATURE OF 50F. FOUND STAINS ON DOOR HANDLES OF MICROWAVE OVEN AND REACH IN UNITS.
FOUND SMALL PREP UNIT IN KITCHEN WITH TEMPERATURE OF 50F. FOUND STAINS ON DOOR HANDLES OF MICROWAVE OVEN AND REACH IN UNITS.
FOUND SMALL PREP UNIT IN KITCHEN WITH TEMPERATURE OF 50F. FOUND STAINS ON DOOR HANDLES OF MICROWAVE OVEN AND REACH IN UNITS.
FOUND SMALL PREP UNIT IN KITCHEN WITH TEMPERATURE OF 50F. FOUND STAINS ON DOOR HANDLES OF MICROWAVE OVEN AND REACH IN UNITS.
FOUND SMALL PREP UNIT IN KITCHEN WITH TEMPERATURE OF 50F. FOUND STAINS ON DOOR HANDLES OF MICROWAVE OVEN AND REACH IN UNITS.
FOUND SMALL PREP UNIT IN KITCHEN WITH TEMPERATURE OF 50F. FOUND STAINS ON DOOR HANDLES OF MICROWAVE OVEN AND REACH IN UNITS.
FOUND SMALL PREP UNIT IN KITCHEN WITH TEMPERATURE OF 50F. FOUND STAINS ON DOOR HANDLES OF MICROWAVE OVEN AND REACH IN UNITS.
FOUND SMALL PREP UNIT IN KITCHEN WITH TEMPERATURE OF 50F. FOUND STAINS ON DOOR HANDLES OF MICROWAVE OVEN AND REACH IN UNITS.
FOUND SMALL PREP UNIT IN KITCHEN WITH TEMPERATURE OF 50F. FOUND STAINS ON DOOR HANDLES OF MICROWAVE OVEN AND REACH IN UNITS.
FOUND SMALL PREP UNIT IN KITCHEN WITH TEMPERATURE OF 50F. FOUND STAINS ON DOOR HANDLES OF MICROWAVE OVEN AND REACH IN UNITS.
FOUND SMALL PREP UNIT IN KITCHEN WITH TEMPERATURE OF 50F. FOUND STAINS ON DOOR HANDLES OF MICROWAVE OVEN AND REACH IN UNITS.
FOUND SMALL PREP UNIT IN KITCHEN WITH TEMPERATURE OF 50F. FOUND STAINS ON DOOR HANDLES OF MICROWAVE OVEN AND REACH IN UNITS.
FOUND SMALL PREP UNIT IN KITCHEN WITH TEMPERATURE OF 50F. FOUND STAINS ON DOOR HANDLES OF MICROWAVE OVEN AND REACH IN UNITS.
FOUND SMALL PREP UNIT IN KITCHEN WITH TEMPERATURE OF 50F. FOUND STAINS ON DOOR HANDLES OF MICROWAVE OVEN AND REACH IN UNITS.
FOUND SMALL PREP UNIT IN KITCHEN WITH TEMPERATURE OF 50F. FOUND STAINS ON DOOR HANDLES OF MICROWAVE OVEN AND REACH IN UNITS.
FOUND SMALL PREP UNIT IN KITCHEN WITH TEMPERATURE OF 50F. FOUND STAINS ON DOOR HANDLES OF MICROWAVE OVEN AND REACH IN UNITS.
FOUND SMALL PREP UNIT IN KITCHEN WITH TEMPERATURE OF 50F. FOUND STAINS ON DOOR HANDLES OF MICROWAVE OVEN AND REACH IN UNITS.
FOUND SMALL PREP UNIT IN KITCHEN WITH TEMPERATURE OF 50F. FOUND STAINS ON DOOR HANDLES OF MICROWAVE OVEN AND REACH IN UNITS.
FOUND SMALL PREP UNIT IN KITCHEN WITH TEMPERATURE OF 50F. FOUND STAINS ON DOOR HANDLES OF MICROWAVE OVEN AND REACH IN UNITS.
FOUND SMALL PREP UNIT IN KITCHEN WITH TEMPERATURE OF 50F. FOUND STAINS ON DOOR HANDLES OF MICROWAVE OVEN AND REACH IN UNITS.
FOUND SMALL PREP UNIT IN KITCHEN WITH TEMPERATURE OF 50F. FOUND STAINS ON DOOR HANDLES OF MICROWAVE OVEN AND REACH IN UNITS.
FOUND SMALL PREP UNIT IN KITCHEN WITH TEMPERATURE OF 50F. FOUND STAINS ON DOOR HANDLES OF MICROWAVE OVEN AND REACH IN UNITS.
FOUND SMALL PREP UNIT IN KITCHEN WITH TEMPERATURE OF 50F. FOUND STAINS ON DOOR HANDLES OF MICROWAVE OVEN AND REACH IN UNITS.
FOUND SMALL PREP UNIT IN KITCHEN WITH TEMPERATURE OF 50F. FOUND STAINS ON DOOR HANDLES OF MICROWAVE OVEN AND REACH IN UNITS.
FOUND SMALL PREP UNIT IN KITCHEN WITH TEMPERATURE OF 50F. FOUND STAINS ON DOOR HANDLES OF MICROWAVE OVEN AND REACH IN UNITS.
FOUND SMALL PREP UNIT IN KITCHEN WITH TEMPERATURE OF 50F. FOUND STAINS ON DOOR HANDLES OF MICROWAVE OVEN AND REACH IN UNITS.
FOUND SMALL PREP UNIT IN KITCHEN WITH TEMPERATURE OF 50F. FOUND STAINS ON DOOR HANDLES OF MICROWAVE OVEN AND REACH IN UNITS.
FOUND SMALL PREP UNIT IN KITCHEN WITH TEMPERATURE OF 50F. FOUND STAINS ON DOOR HANDLES OF MICROWAVE OVEN AND REACH IN UNITS.
FOUND SMALL PREP UNIT IN KITCHEN WITH TEMPERATURE OF 50F. FOUND STAINS ON DOOR HANDLES OF MICROWAVE OVEN AND REACH IN UNITS.
FOUND SMALL PREP UNIT IN KITCHEN WITH TEMPERATURE OF 50F. FOUND STAINS ON DOOR HANDLES OF MICROWAVE OVEN AND REACH IN UNITS.
FOUND SMALL PREP UNIT IN KITCHEN WITH TEMPERATURE OF 50F. FOUND STAINS ON DOOR HANDLES OF MICROWAVE OVEN AND REACH IN UNITS.
FOUND SMALL PREP UNIT IN KITCHEN WITH TEMPERATURE OF 50F. FOUND STAINS ON DOOR HANDLES OF MICROWAVE OVEN AND REACH IN UNITS.
FOUND SMALL PREP UNIT IN KITCHEN WITH TEMPERATURE OF 50F. FOUND STAINS ON DOOR HANDLES OF MICROWAVE OVEN AND REACH IN UNITS.
FOUND SMALL PREP UNIT IN KITCHEN WITH TEMPERATURE OF 50F. FOUND STAINS ON DOOR HANDLES OF MICROWAVE OVEN AND REACH IN UNITS.
FOUND SMALL PREP UNIT IN KITCHEN WITH TEMPERATURE OF 50F. FOUND STAINS ON DOOR HANDLES OF MICROWAVE OVEN AND REACH IN UNITS.
FOUND SMALL PREP UNIT IN KITCHEN WITH TEMPERATURE OF 50F. FOUND STAINS ON DOOR HANDLES OF MICROWAVE OVEN AND REACH IN UNITS.
FOUND SMALL PREP UNIT IN KITCHEN WITH TEMPERATURE OF 50F. FOUND STAINS ON DOOR HANDLES OF MICROWAVE OVEN AND REACH IN UNITS.
FOUND SMALL PREP UNIT IN KITCHEN WITH TEMPERATURE OF 50F. FOUND STAINS ON DOOR HANDLES OF MICROWAVE OVEN AND REACH IN UNITS.
FOUND SMALL PREP UNIT IN KITCHEN WITH TEMPERATURE OF 50F. FOUND STAINS ON DOOR HANDLES OF MICROWAVE OVEN AND REACH IN UNITS.
FOUND SMALL PREP UNIT IN KITCHEN WITH TEMPERATURE OF 50F. FOUND STAINS ON DOOR HANDLES OF MICROWAVE OVEN AND REACH IN UNITS.
FOUND SMALL PREP UNIT IN KITCHEN WITH TEMPERATURE OF 50F. FOUND STAINS ON DOOR HANDLES OF MICROWAVE OVEN AND REACH IN UNITS.
FOUND SMALL PREP UNIT IN KITCHEN WITH TEMPERATURE OF 50F. FOUND STAINS ON DOOR HANDLES OF MICROWAVE OVEN AND REACH IN UNITS.
FOUND SMALL PREP UNIT IN KITCHEN WITH TEMPERATURE OF 50F. FOUND STAINS ON DOOR HANDLES OF MICROWAVE OVEN AND REACH IN UNITS.
FOUND SMALL PREP UNIT IN KITCHEN WITH TEMPERATURE OF 50F. FOUND STAINS ON DOOR HANDLES OF MICROWAVE OVEN AND REACH IN UNITS.
FOUND SMALL PREP UNIT IN KITCHEN WITH TEMPERATURE OF 50F. FOUND STAINS ON DOOR HANDLES OF MICROWAVE OVEN AND REACH IN UNITS.
FOUND SMALL PREP UNIT IN KITCHEN WITH TEMPERATURE OF 50F. FOUND STAINS ON DOOR HANDLES OF MICROWAVE OVEN AND REACH IN UNITS.
FOUND SMALL PREP UNIT IN KITCHEN WITH TEMPERATURE OF 50F. FOUND STAINS ON DOOR HANDLES OF MICROWAVE OVEN AND REACH IN UNITS.
FOUND SMALL PREP UNIT IN KITCHEN WITH TEMPERATURE OF 50F. FOUND STAINS ON DOOR HANDLES OF MICROWAVE OVEN AND REACH IN UNITS.
FOUND SMALL PREP UNIT IN KITCHEN WITH TEMPERATURE OF 50F. FOUND STAINS ON DOOR HANDLES OF MICROWAVE OVEN AND REACH IN UNITS.
FOUND SMALL PREP UNIT IN KITCHEN WITH TEMPERATURE OF 50F. FOUND STAINS ON DOOR HANDLES OF MICROWAVE OVEN AND REACH IN UNITS.
FOUND SMALL PREP UNIT IN KITCHEN WITH TEMPERATURE OF 50F. FOUND STAINS ON DOOR HANDLES OF MICROWAVE OVEN AND REACH IN UNITS.
FOUND SMALL PREP UNIT IN KITCHEN WITH TEMPERATURE OF 50F. FOUND STAINS ON DOOR HANDLES OF MICROWAVE OVEN AND REACH IN UNITS.
FOUND SMALL PREP UNIT IN KITCHEN WITH TEMPERATURE OF 50F. FOUND STAINS ON DOOR HANDLES OF MICROWAVE OVEN AND REACH IN UNITS.
FOUND SMALL PREP UNIT IN KITCHEN WITH TEMPERATURE OF 50F. FOUND STAINS ON DOOR HANDLES OF MICROWAVE OVEN AND REACH IN UNITS.
FOUND SMALL PREP UNIT IN KITCHEN WITH TEMPERATURE OF 50F. FOUND STAINS ON DOOR HANDLES OF MICROWAVE OVEN AND REACH IN UNITS.
FOUND SMALL PREP UNIT IN KITCHEN WITH TEMPERATURE OF 50F. FOUND STAINS ON DOOR HANDLES OF MICROWAVE OVEN AND REACH IN UNITS.
FOUND SMALL PREP UNIT IN KITCHEN WITH TEMPERATURE OF 50F. FOUND STAINS ON DOOR HANDLES OF MICROWAVE OVEN AND REACH IN UNITS.
FOUND SMALL PREP UNIT IN KITCHEN WITH TEMPERATURE OF 50F. FOUND STAINS ON DOOR HANDLES OF MICROWAVE OVEN AND REACH IN UNITS.
FOUND SMALL PREP UNIT IN KITCHEN WITH TEMPERATURE OF 50F. FOUND STAINS ON DOOR HANDLES OF MICROWAVE OVEN AND REACH IN UNITS.
FOUND SMALL PREP UNIT IN KITCHEN WITH TEMPERATURE OF 50F. FOUND STAINS ON DOOR HANDLES OF MICROWAVE OVEN AND REACH IN UNITS.
FOUND SMALL PREP UNIT IN KITCHEN WITH TEMPERATURE OF 50F. FOUND STAINS ON DOOR HANDLES OF MICROWAVE OVEN AND REACH IN UNITS.
FOUND SMALL PREP UNIT IN KITCHEN WITH TEMPERATURE OF 50F. FOUND STAINS ON DOOR HANDLES OF MICROWAVE OVEN AND REACH IN UNITS.
FOUND SMALL PREP UNIT IN KITCHEN WITH TEMPERATURE OF 50F. FOUND STAINS ON DOOR HANDLES OF MICROWAVE OVEN AND REACH IN UNITS.
FOUND SMALL PREP UNIT IN KITCHEN WITH TEMPERATURE OF 50F. FOUND STAINS ON DOOR HANDLES OF MICROWAVE OVEN AND REACH IN UNITS.
FOUND SMALL PREP UNIT IN KITCHEN WITH TEMPERATURE OF 50F. FOUND STAINS ON DOOR HANDLES OF MICROWAVE OVEN AND REACH IN UNITS.
FOUND SMALL PREP UNIT IN KITCHEN WITH TEMPERATURE OF 50F. FOUND STAINS ON DOOR HANDLES OF MICROWAVE OVEN AND REACH IN UNITS.
FOUND SMALL PREP UNIT IN KITCHEN WITH TEMPERATURE OF 50F. FOUND STAINS ON DOOR HANDLES OF MICROWAVE OVEN AND REACH IN UNITS.
FOUND SMALL PREP UNIT IN KITCHEN WITH TEMPERATURE OF 50F. FOUND STAINS ON DOOR HANDLES OF MICROWAVE OVEN AND REACH IN UNITS.
FOUND SMALL PREP UNIT IN KITCHEN WITH TEMPERATURE OF 50F.
FOUND TONGS USED FOR RAW MEAT USED TO PICK UP COOKED MEAT.
FOUND WET UNUSED WIPING RAGS ON TABLE THROUGHOUT FACILITY.

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

Cuisines:

Afghan African American Argentinian Asian Austrian Bagels Bakery Barbecue Bolivian Brazilian Breakfast & Brunch Buffet Burgers Cajun & Creole California Caribbean Chicken Chilean Chinese Coffee Colombian Cuban Delicatessen Desserts & Ice Cream Dim Sum Diner Dominican Donuts Eastern European Ecuadorian El Salvadoran English & Irish Ethiopian & Eritrean European Fast Food Filipino Floribbean French Frozen Yogurt Gastropub German Greek Guatemalan Hawaiian Honduran Hot Dogs & Sausages Indian Indonesian International Italian Jamaican Japanese Korean Kosher Latin American Mediterranean Mexican Middle Eastern Modern American Moroccan Nicaraguan Noodle Shop Nuevo Latino Organic Pakistani Peruvian Pizza Portuguese Pub Food Puerto Rican Russian Salad Sandwiches & Subs Seafood Smoothies Soup Southern & Soul Southwestern Spanish Steakhouse Sushi Tacos Tapas Tea Teriyaki Tex-Mex Thai Turkish Uruguayan Vegetarian Venezuelan Vietnamese Wine Bar

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