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4. Santa Clara County, CA Restaurants

Business Info

Restaurant: CREASIAN
Address: 414 E William Street a, San Jose, CA 95112
Type: Restaurant 0-5 Employees
Total inspections: 14
Last inspection: Oct 10, 2013

Score
(the higher the better)
100

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Violation descriptions and comments

All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
All food 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.
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)
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)

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.
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))
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))

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 food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
Food shall be 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 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)
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)

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 food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
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)
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)

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)
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))
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 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 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.
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)

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)
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))
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)

OBSERVED EMPTY PAPER TOWEL DISPENSER AT THE HAND SINK IN KITCHEN PROVIDE SOAP AND PAPER TOWELS AT HAND SINK AT ALL TIMES.
QUAT CONCENTRATION AT WARE WASH SINK IS 0PPM.
SOME FILTERS AT VENTILATION HOOD ARE MISSING.
PROVIDE LIGHT COVER IN DRY STORAGE AREA. SOME FILTERS AT VENTILATION HOOD ARE MISSING.
PROVIDE LIGHT COVER IN DRY STORAGE AREA. SOME FILTERS AT VENTILATION HOOD ARE MISSING.
PROVIDE LIGHT COVER IN DRY STORAGE AREA. SOME FILTERS AT VENTILATION HOOD ARE MISSING.
PROVIDE LIGHT COVER IN DRY STORAGE AREA. SOME FILTERS AT VENTILATION HOOD ARE MISSING.
PROVIDE LIGHT COVER IN DRY STORAGE AREA. SOME FILTERS AT VENTILATION HOOD ARE MISSING.
PROVIDE LIGHT COVER IN DRY STORAGE AREA. SOME FILTERS AT VENTILATION HOOD ARE MISSING.
PROVIDE LIGHT COVER IN DRY STORAGE AREA. SOME FILTERS AT VENTILATION HOOD ARE MISSING.
PROVIDE LIGHT COVER IN DRY STORAGE AREA. SOME FILTERS AT VENTILATION HOOD ARE MISSING.
PROVIDE LIGHT COVER IN DRY STORAGE AREA. SOME FILTERS AT VENTILATION HOOD ARE MISSING.
PROVIDE LIGHT COVER IN DRY STORAGE AREA. SOME FILTERS AT VENTILATION HOOD ARE MISSING.
PROVIDE LIGHT COVER IN DRY STORAGE AREA. SOME FILTERS AT VENTILATION HOOD ARE MISSING.
PROVIDE LIGHT COVER IN DRY STORAGE AREA. SOME FILTERS AT VENTILATION HOOD ARE MISSING.
PROVIDE LIGHT COVER IN DRY STORAGE AREA. SOME FILTERS AT VENTILATION HOOD ARE MISSING.
PROVIDE LIGHT COVER IN DRY STORAGE AREA. SOME FILTERS AT VENTILATION HOOD ARE MISSING.
PROVIDE LIGHT COVER IN DRY STORAGE AREA. SOME FILTERS AT VENTILATION HOOD ARE MISSING.
PROVIDE LIGHT COVER IN DRY STORAGE AREA. SOME FILTERS AT VENTILATION HOOD ARE MISSING.
PROVIDE LIGHT COVER IN DRY STORAGE AREA. SOME FILTERS AT VENTILATION HOOD ARE MISSING.
PROVIDE LIGHT COVER IN DRY STORAGE AREA. SOME FILTERS AT VENTILATION HOOD ARE MISSING.
PROVIDE LIGHT COVER IN DRY STORAGE AREA. SOME FILTERS AT VENTILATION HOOD ARE MISSING.
PROVIDE LIGHT COVER IN DRY STORAGE AREA. SOME FILTERS AT VENTILATION HOOD ARE MISSING.
PROVIDE LIGHT COVER IN DRY STORAGE AREA. SOME FILTERS AT VENTILATION HOOD ARE MISSING.
PROVIDE LIGHT COVER IN DRY STORAGE AREA. SOME FILTERS AT VENTILATION HOOD ARE MISSING.
PROVIDE LIGHT COVER IN DRY STORAGE AREA. SOME FILTERS AT VENTILATION HOOD ARE MISSING.
PROVIDE LIGHT COVER IN DRY STORAGE AREA. SOME FILTERS AT VENTILATION HOOD ARE MISSING.
PROVIDE LIGHT COVER IN DRY STORAGE AREA. SOME FILTERS AT VENTILATION HOOD ARE MISSING.
PROVIDE LIGHT COVER IN DRY STORAGE AREA. SOME FILTERS AT VENTILATION HOOD ARE MISSING.
PROVIDE LIGHT COVER IN DRY STORAGE AREA. SOME FILTERS AT VENTILATION HOOD ARE MISSING.
PROVIDE LIGHT COVER IN DRY STORAGE AREA. SOME FILTERS AT VENTILATION HOOD ARE MISSING.
PROVIDE LIGHT COVER IN DRY STORAGE AREA. SOME FILTERS AT VENTILATION HOOD ARE MISSING.
PROVIDE LIGHT COVER IN DRY STORAGE AREA. SOME FILTERS AT VENTILATION HOOD ARE MISSING.
PROVIDE LIGHT COVER IN DRY STORAGE AREA. SOME FILTERS AT VENTILATION HOOD ARE MISSING.
PROVIDE LIGHT COVER IN DRY STORAGE AREA. SOME FILTERS AT VENTILATION HOOD ARE MISSING.
PROVIDE LIGHT COVER IN DRY STORAGE AREA. SOME FILTERS AT VENTILATION HOOD ARE MISSING.
PROVIDE LIGHT COVER IN DRY STORAGE AREA. SOME FILTERS AT VENTILATION HOOD ARE MISSING.
PROVIDE LIGHT COVER IN DRY STORAGE AREA. SOME FILTERS AT VENTILATION HOOD ARE MISSING.
PROVIDE LIGHT COVER IN DRY STORAGE AREA. SOME FILTERS AT VENTILATION HOOD ARE MISSING.
PROVIDE LIGHT COVER IN DRY STORAGE AREA.

Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
All 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))
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))
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)

OBSERVED BULK BAG OF SUGAR IS OPENED AND USED AND HALF WAY IN DRY STORAGE AREA.
TWO BULK INGREDIENT CONTAINERS MISSING COVER LIDS. OBSERVED BULK BAG OF SUGAR IS OPENED AND USED AND HALF WAY IN DRY STORAGE AREA.
TWO BULK INGREDIENT CONTAINERS MISSING COVER LIDS. OBSERVED BULK BAG OF SUGAR IS OPENED AND USED AND HALF WAY IN DRY STORAGE AREA.
TWO BULK INGREDIENT CONTAINERS MISSING COVER LIDS. OBSERVED BULK BAG OF SUGAR IS OPENED AND USED AND HALF WAY IN DRY STORAGE AREA.
TWO BULK INGREDIENT CONTAINERS MISSING COVER LIDS. OBSERVED BULK BAG OF SUGAR IS OPENED AND USED AND HALF WAY IN DRY STORAGE AREA.
TWO BULK INGREDIENT CONTAINERS MISSING COVER LIDS. OBSERVED BULK BAG OF SUGAR IS OPENED AND USED AND HALF WAY IN DRY STORAGE AREA.
TWO BULK INGREDIENT CONTAINERS MISSING COVER LIDS. OBSERVED BULK BAG OF SUGAR IS OPENED AND USED AND HALF WAY IN DRY STORAGE AREA.
TWO BULK INGREDIENT CONTAINERS MISSING COVER LIDS. OBSERVED BULK BAG OF SUGAR IS OPENED AND USED AND HALF WAY IN DRY STORAGE AREA.
TWO BULK INGREDIENT CONTAINERS MISSING COVER LIDS. OBSERVED BULK BAG OF SUGAR IS OPENED AND USED AND HALF WAY IN DRY STORAGE AREA.
TWO BULK INGREDIENT CONTAINERS MISSING COVER LIDS. OBSERVED BULK BAG OF SUGAR IS OPENED AND USED AND HALF WAY IN DRY STORAGE AREA.
TWO BULK INGREDIENT CONTAINERS MISSING COVER LIDS. OBSERVED BULK BAG OF SUGAR IS OPENED AND USED AND HALF WAY IN DRY STORAGE AREA.
TWO BULK INGREDIENT CONTAINERS MISSING COVER LIDS. OBSERVED BULK BAG OF SUGAR IS OPENED AND USED AND HALF WAY IN DRY STORAGE AREA.
TWO BULK INGREDIENT CONTAINERS MISSING COVER LIDS. OBSERVED BULK BAG OF SUGAR IS OPENED AND USED AND HALF WAY IN DRY STORAGE AREA.
TWO BULK INGREDIENT CONTAINERS MISSING COVER LIDS. OBSERVED BULK BAG OF SUGAR IS OPENED AND USED AND HALF WAY IN DRY STORAGE AREA.
TWO BULK INGREDIENT CONTAINERS MISSING COVER LIDS. OBSERVED BULK BAG OF SUGAR IS OPENED AND USED AND HALF WAY IN DRY STORAGE AREA.
TWO BULK INGREDIENT CONTAINERS MISSING COVER LIDS. OBSERVED BULK BAG OF SUGAR IS OPENED AND USED AND HALF WAY IN DRY STORAGE AREA.
TWO BULK INGREDIENT CONTAINERS MISSING COVER LIDS. OBSERVED BULK BAG OF SUGAR IS OPENED AND USED AND HALF WAY IN DRY STORAGE AREA.
TWO BULK INGREDIENT CONTAINERS MISSING COVER LIDS. OBSERVED BULK BAG OF SUGAR IS OPENED AND USED AND HALF WAY IN DRY STORAGE AREA.
TWO BULK INGREDIENT CONTAINERS MISSING COVER LIDS. OBSERVED BULK BAG OF SUGAR IS OPENED AND USED AND HALF WAY IN DRY STORAGE AREA.
TWO BULK INGREDIENT CONTAINERS MISSING COVER LIDS. OBSERVED BULK BAG OF SUGAR IS OPENED AND USED AND HALF WAY IN DRY STORAGE AREA.
TWO BULK INGREDIENT CONTAINERS MISSING COVER LIDS. OBSERVED BULK BAG OF SUGAR IS OPENED AND USED AND HALF WAY IN DRY STORAGE AREA.
TWO BULK INGREDIENT CONTAINERS MISSING COVER LIDS. OBSERVED BULK BAG OF SUGAR IS OPENED AND USED AND HALF WAY IN DRY STORAGE AREA.
TWO BULK INGREDIENT CONTAINERS MISSING COVER LIDS. OBSERVED BULK BAG OF SUGAR IS OPENED AND USED AND HALF WAY IN DRY STORAGE AREA.
TWO BULK INGREDIENT CONTAINERS MISSING COVER LIDS. OBSERVED BULK BAG OF SUGAR IS OPENED AND USED AND HALF WAY IN DRY STORAGE AREA.
TWO BULK INGREDIENT CONTAINERS MISSING COVER LIDS. OBSERVED BULK BAG OF SUGAR IS OPENED AND USED AND HALF WAY IN DRY STORAGE AREA.
TWO BULK INGREDIENT CONTAINERS MISSING COVER LIDS. OBSERVED BULK BAG OF SUGAR IS OPENED AND USED AND HALF WAY IN DRY STORAGE AREA.
TWO BULK INGREDIENT CONTAINERS MISSING COVER LIDS. OBSERVED BULK BAG OF SUGAR IS OPENED AND USED AND HALF WAY IN DRY STORAGE AREA.
TWO BULK INGREDIENT CONTAINERS MISSING COVER LIDS. OBSERVED BULK BAG OF SUGAR IS OPENED AND USED AND HALF WAY IN DRY STORAGE AREA.
TWO BULK INGREDIENT CONTAINERS MISSING COVER LIDS. OBSERVED BULK BAG OF SUGAR IS OPENED AND USED AND HALF WAY IN DRY STORAGE AREA.
TWO BULK INGREDIENT CONTAINERS MISSING COVER LIDS. OBSERVED BULK BAG OF SUGAR IS OPENED AND USED AND HALF WAY IN DRY STORAGE AREA.
TWO BULK INGREDIENT CONTAINERS MISSING COVER LIDS. OBSERVED BULK BAG OF SUGAR IS OPENED AND USED AND HALF WAY IN DRY STORAGE AREA.
TWO BULK INGREDIENT CONTAINERS MISSING COVER LIDS. OBSERVED BULK BAG OF SUGAR IS OPENED AND USED AND HALF WAY IN DRY STORAGE AREA.
TWO BULK INGREDIENT CONTAINERS MISSING COVER LIDS. OBSERVED BULK BAG OF SUGAR IS OPENED AND USED AND HALF WAY IN DRY STORAGE AREA.
TWO BULK INGREDIENT CONTAINERS MISSING COVER LIDS. OBSERVED BULK BAG OF SUGAR IS OPENED AND USED AND HALF WAY IN DRY STORAGE AREA.
TWO BULK INGREDIENT CONTAINERS MISSING COVER LIDS. OBSERVED BULK BAG OF SUGAR IS OPENED AND USED AND HALF WAY IN DRY STORAGE AREA.
TWO BULK INGREDIENT CONTAINERS MISSING COVER LIDS. OBSERVED BULK BAG OF SUGAR IS OPENED AND USED AND HALF WAY IN DRY STORAGE AREA.
TWO BULK INGREDIENT CONTAINERS MISSING COVER LIDS. OBSERVED BULK BAG OF SUGAR IS OPENED AND USED AND HALF WAY IN DRY STORAGE AREA.
TWO BULK INGREDIENT CONTAINERS MISSING COVER LIDS. OBSERVED BULK BAG OF SUGAR IS OPENED AND USED AND HALF WAY IN DRY STORAGE AREA.
TWO BULK INGREDIENT CONTAINERS MISSING COVER LIDS. OBSERVED BULK BAG OF SUGAR IS OPENED AND USED AND HALF WAY IN DRY STORAGE AREA.
TWO BULK INGREDIENT CONTAINERS MISSING COVER LIDS. OBSERVED BULK BAG OF SUGAR IS OPENED AND USED AND HALF WAY IN DRY STORAGE AREA.
TWO BULK INGREDIENT CONTAINERS MISSING COVER LIDS. OBSERVED BULK BAG OF SUGAR IS OPENED AND USED AND HALF WAY IN DRY STORAGE AREA.
TWO BULK INGREDIENT CONTAINERS MISSING COVER LIDS. OBSERVED BULK BAG OF SUGAR IS OPENED AND USED AND HALF WAY IN DRY STORAGE AREA.
TWO BULK INGREDIENT CONTAINERS MISSING COVER LIDS. OBSERVED BULK BAG OF SUGAR IS OPENED AND USED AND HALF WAY IN DRY STORAGE AREA.
TWO BULK INGREDIENT CONTAINERS MISSING COVER LIDS. OBSERVED BULK BAG OF SUGAR IS OPENED AND USED AND HALF WAY IN DRY STORAGE AREA.
TWO BULK INGREDIENT CONTAINERS MISSING COVER LIDS. OBSERVED BULK BAG OF SUGAR IS OPENED AND USED AND HALF WAY IN DRY STORAGE AREA.
TWO BULK INGREDIENT CONTAINERS MISSING COVER LIDS. OBSERVED BULK BAG OF SUGAR IS OPENED AND USED AND HALF WAY IN DRY STORAGE AREA.
TWO BULK INGREDIENT CONTAINERS MISSING COVER LIDS. OBSERVED BULK BAG OF SUGAR IS OPENED AND USED AND HALF WAY IN DRY STORAGE AREA.
TWO BULK INGREDIENT CONTAINERS MISSING COVER LIDS. OBSERVED BULK BAG OF SUGAR IS OPENED AND USED AND HALF WAY IN DRY STORAGE AREA.
TWO BULK INGREDIENT CONTAINERS MISSING COVER LIDS. OBSERVED BULK BAG OF SUGAR IS OPENED AND USED AND HALF WAY IN DRY STORAGE AREA.
TWO BULK INGREDIENT CONTAINERS MISSING COVER LIDS. OBSERVED BULK BAG OF SUGAR IS OPENED AND USED AND HALF WAY IN DRY STORAGE AREA.
TWO BULK INGREDIENT CONTAINERS MISSING COVER LIDS. OBSERVED BULK BAG OF SUGAR IS OPENED AND USED AND HALF WAY IN DRY STORAGE AREA.
TWO BULK INGREDIENT CONTAINERS MISSING COVER LIDS. OBSERVED BULK BAG OF SUGAR IS OPENED AND USED AND HALF WAY IN DRY STORAGE AREA.
TWO BULK INGREDIENT CONTAINERS MISSING COVER LIDS. OBSERVED BULK BAG OF SUGAR IS OPENED AND USED AND HALF WAY IN DRY STORAGE AREA.
TWO BULK INGREDIENT CONTAINERS MISSING COVER LIDS. OBSERVED BULK BAG OF SUGAR IS OPENED AND USED AND HALF WAY IN DRY STORAGE AREA.
TWO BULK INGREDIENT CONTAINERS MISSING COVER LIDS. OBSERVED BULK BAG OF SUGAR IS OPENED AND USED AND HALF WAY IN DRY STORAGE AREA.
TWO BULK INGREDIENT CONTAINERS MISSING COVER LIDS. OBSERVED BULK BAG OF SUGAR IS OPENED AND USED AND HALF WAY IN DRY STORAGE AREA.
TWO BULK INGREDIENT CONTAINERS MISSING COVER LIDS. OBSERVED BULK BAG OF SUGAR IS OPENED AND USED AND HALF WAY IN DRY STORAGE AREA.
TWO BULK INGREDIENT CONTAINERS MISSING COVER LIDS. OBSERVED BULK BAG OF SUGAR IS OPENED AND USED AND HALF WAY IN DRY STORAGE AREA.
TWO BULK INGREDIENT CONTAINERS MISSING COVER LIDS.
OBSERVED EMPTY PAPER TOWEL DISPENSERS AT THE HAND SINK IN KITCHEN AND IN RESTROOM.
OBSERVED YELLOWISH SLIPPERY SUBSTANCE ON WHITE PLASTIC PANEL INSIDE ICE MACHINE.
PART OF VENTILATION HOOD MISSING FILTERS. OBSERVED GREASE ACCUMULATION ON HOOD.

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

2 CO2 CYLINDERS ARE STORED UNCHAINED AT TIME OF INSPECTION.
AT PREPARATION AREA, ON EMPLOYEE IS PREPARING FOOD AND TOUCHING HER HAIR.
AT PREPARATION AREA/ KITCHEN AREA, 3 BAGS OF RAW CHICKEN AND 2 BAGS OF BEEF ARE THAWING AT ROOM TEMPERATURE.
HAND SINK LOCATED AT KITCHEN AREA, IS LOADED WITH SOILED GLASSES AND CUPS. IN ADDITION THE HAND SINK IS LACKING OF PAPER TOWELS AT TIME OF INSPECTION.
ICE SCOOP IS STORED ON TOP OF ICE AT TIME OF INSPECTION STORE ICE SCOOP INSIDE A CLEAN AND SANITIZED CONTAINER.
OPEN BULK BAG OF FLOUR IS STORED AT DRY STORAGE.
RICE NOODLES MEASURED 76F AT PREPARATION AREA. RICE NOODLES CONTAINER WAS STORED AT DRY STORAGE NEAR THE WALK IN REFRIGERATOR.
TEST STRIPS ARE NOT AVAILABLE IN THIS FACILITY.
TOFU MEASURED 70F, AND CHICKEN BROTH MEASURED 63F AT KITCHEN AREA. THESE FOOD ITEMS WERE STORED AT ROOM TEMPERATURE ON TOP OF CART STATION WITHOUT USING ANY TEMPERATURE CONTROL.
TWO BAGS OF POTATOES ARE STORED ON THE FLOOR AT DRY STORAGE.
VENTILATION HOOD FILTERS HAVE GREASE ACCUMULATION.
WIPING TOWELS ARE STORED IMPROPERLY AT PREPARATION AREA, SERVICE LINE, AND DISHWASHER AREA.

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Takes reservations:

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Parking:

Garage Private Lot Street Valet Validated

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

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