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4. Santa Clara County, CA Restaurants

Business Info

Restaurant: DOSABIRYANI INC
Address: 250 E Java Drive, Sunnyvale, CA 94089
Type: Restaurant 0-5 Employees
Total inspections: 18
Last inspection: Aug 5, 2013

Score
(the higher the better)
91

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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)

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)
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)
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)
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)
All liquid waste must drain to an approved fully functioning sewage disposal system. (114197)
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)
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

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)
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))
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 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)

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)
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)

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)
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)

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

Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
All 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)
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)
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)
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 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)
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
Handwashing 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)).
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,)
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 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 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 liquid waste must drain to an approved fully functioning sewage disposal system. (114197)

Facility Closed-Permit Suspension

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

ALL CONTAINERS OF FOOD (DRY STORAGE ALSO) MUST HAVE LIDS ON THE COVER WITH PLASTIC WRAP, FOUL, ETC.
HAND WASH SINK BEHIND CASH REGISTER OUT OF HAND SOAP.
MEASURED RICE IN WALK IN AT 60F WITH PLASTIC WRAP.
MEASURED TEMPERATURE OF WALK IN CONTAINING SEVERAL ITEMS (CHICKEN AT 48F, CREAM AT 46F, EGGS AT 48F, MARINATED CHICKEN AT 48F, RICE AT 46F, AND RAW CHICKEN AT 47F) AT 46-48F.
PINK MOLD LIKE SUBSTANCE IN ICE MACHINE.
SECURE ALL CO2 CYLINDERS FOR SAFETY.

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 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))
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)).
Fats, oils or grease released from improperly maintained grease traps or collection devices resulting in discharge.
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))
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
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)
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 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)

CHICKEN NOTED THAWING IN SINK WITHOUT WATER.
DETERIORATED FLOOR NOTED.
UNCOVERED FLUORESCENT LIGHTS NOTED. DETERIORATED FLOOR NOTED.
UNCOVERED FLUORESCENT LIGHTS NOTED. DETERIORATED FLOOR NOTED.
UNCOVERED FLUORESCENT LIGHTS NOTED. DETERIORATED FLOOR NOTED.
UNCOVERED FLUORESCENT LIGHTS NOTED. DETERIORATED FLOOR NOTED.
UNCOVERED FLUORESCENT LIGHTS NOTED. DETERIORATED FLOOR NOTED.
UNCOVERED FLUORESCENT LIGHTS NOTED. DETERIORATED FLOOR NOTED.
UNCOVERED FLUORESCENT LIGHTS NOTED. DETERIORATED FLOOR NOTED.
UNCOVERED FLUORESCENT LIGHTS NOTED. DETERIORATED FLOOR NOTED.
UNCOVERED FLUORESCENT LIGHTS NOTED. DETERIORATED FLOOR NOTED.
UNCOVERED FLUORESCENT LIGHTS NOTED. DETERIORATED FLOOR NOTED.
UNCOVERED FLUORESCENT LIGHTS NOTED. DETERIORATED FLOOR NOTED.
UNCOVERED FLUORESCENT LIGHTS NOTED. DETERIORATED FLOOR NOTED.
UNCOVERED FLUORESCENT LIGHTS NOTED. DETERIORATED FLOOR NOTED.
UNCOVERED FLUORESCENT LIGHTS NOTED. DETERIORATED FLOOR NOTED.
UNCOVERED FLUORESCENT LIGHTS NOTED.
DIRTY LINEN WIPING CLOTHS NOTED.
DIRTY POTS AND PANS STACKED ON FLOOR.
ICE MACHINE SCOOP NOTED INSIDE ICE RESERVOIR.
CLUTTERED UPSTAIRS NON FOOD STORAGE AREAS. DIRTY POTS AND PANS STACKED ON FLOOR.
ICE MACHINE SCOOP NOTED INSIDE ICE RESERVOIR.
CLUTTERED UPSTAIRS NON FOOD STORAGE AREAS. DIRTY POTS AND PANS STACKED ON FLOOR.
ICE MACHINE SCOOP NOTED INSIDE ICE RESERVOIR.
CLUTTERED UPSTAIRS NON FOOD STORAGE AREAS. DIRTY POTS AND PANS STACKED ON FLOOR.
ICE MACHINE SCOOP NOTED INSIDE ICE RESERVOIR.
CLUTTERED UPSTAIRS NON FOOD STORAGE AREAS. DIRTY POTS AND PANS STACKED ON FLOOR.
ICE MACHINE SCOOP NOTED INSIDE ICE RESERVOIR.
CLUTTERED UPSTAIRS NON FOOD STORAGE AREAS. DIRTY POTS AND PANS STACKED ON FLOOR.
ICE MACHINE SCOOP NOTED INSIDE ICE RESERVOIR.
CLUTTERED UPSTAIRS NON FOOD STORAGE AREAS. DIRTY POTS AND PANS STACKED ON FLOOR.
ICE MACHINE SCOOP NOTED INSIDE ICE RESERVOIR.
CLUTTERED UPSTAIRS NON FOOD STORAGE AREAS. DIRTY POTS AND PANS STACKED ON FLOOR.
ICE MACHINE SCOOP NOTED INSIDE ICE RESERVOIR.
CLUTTERED UPSTAIRS NON FOOD STORAGE AREAS. DIRTY POTS AND PANS STACKED ON FLOOR.
ICE MACHINE SCOOP NOTED INSIDE ICE RESERVOIR.
CLUTTERED UPSTAIRS NON FOOD STORAGE AREAS. DIRTY POTS AND PANS STACKED ON FLOOR.
ICE MACHINE SCOOP NOTED INSIDE ICE RESERVOIR.
CLUTTERED UPSTAIRS NON FOOD STORAGE AREAS. DIRTY POTS AND PANS STACKED ON FLOOR.
ICE MACHINE SCOOP NOTED INSIDE ICE RESERVOIR.
CLUTTERED UPSTAIRS NON FOOD STORAGE AREAS. DIRTY POTS AND PANS STACKED ON FLOOR.
ICE MACHINE SCOOP NOTED INSIDE ICE RESERVOIR.
CLUTTERED UPSTAIRS NON FOOD STORAGE AREAS. DIRTY POTS AND PANS STACKED ON FLOOR.
ICE MACHINE SCOOP NOTED INSIDE ICE RESERVOIR.
CLUTTERED UPSTAIRS NON FOOD STORAGE AREAS. DIRTY POTS AND PANS STACKED ON FLOOR.
ICE MACHINE SCOOP NOTED INSIDE ICE RESERVOIR.
CLUTTERED UPSTAIRS NON FOOD STORAGE AREAS. DIRTY POTS AND PANS STACKED ON FLOOR.
ICE MACHINE SCOOP NOTED INSIDE ICE RESERVOIR.
CLUTTERED UPSTAIRS NON FOOD STORAGE AREAS. DIRTY POTS AND PANS STACKED ON FLOOR.
ICE MACHINE SCOOP NOTED INSIDE ICE RESERVOIR.
CLUTTERED UPSTAIRS NON FOOD STORAGE AREAS.
EMPTY HAND SOAP BY DISH WASH AREA HAND SINK
GARBAGE AND SPILLED GREASE NOTED ON GROUND BY BIN.
INSECT SPRAY AND CLEANING CHEMICALS ABOVE FOOD SINKS.
KEEP ALL PREPARED FOODS HOT (>135F) OR COLD (<41F)
MISSING FLOOR DRAIN COVER NOTED.
MISSING FOOD INSPECTION REPORT SIGN.
OPEN DOOR TO REAR EXTERIOR OF BUILDING NOTED.
OPEN EXTERIOR DEBRIS BIN LIDS.
OLD EQUIPMENT AND LARGE PIECES OF BROKEN GLASS NOTED. OPEN EXTERIOR DEBRIS BIN LIDS.
OLD EQUIPMENT AND LARGE PIECES OF BROKEN GLASS NOTED. OPEN EXTERIOR DEBRIS BIN LIDS.
OLD EQUIPMENT AND LARGE PIECES OF BROKEN GLASS NOTED. OPEN EXTERIOR DEBRIS BIN LIDS.
OLD EQUIPMENT AND LARGE PIECES OF BROKEN GLASS NOTED. OPEN EXTERIOR DEBRIS BIN LIDS.
OLD EQUIPMENT AND LARGE PIECES OF BROKEN GLASS NOTED. OPEN EXTERIOR DEBRIS BIN LIDS.
OLD EQUIPMENT AND LARGE PIECES OF BROKEN GLASS NOTED. OPEN EXTERIOR DEBRIS BIN LIDS.
OLD EQUIPMENT AND LARGE PIECES OF BROKEN GLASS NOTED. OPEN EXTERIOR DEBRIS BIN LIDS.
OLD EQUIPMENT AND LARGE PIECES OF BROKEN GLASS NOTED. OPEN EXTERIOR DEBRIS BIN LIDS.
OLD EQUIPMENT AND LARGE PIECES OF BROKEN GLASS NOTED. OPEN EXTERIOR DEBRIS BIN LIDS.
OLD EQUIPMENT AND LARGE PIECES OF BROKEN GLASS NOTED. OPEN EXTERIOR DEBRIS BIN LIDS.
OLD EQUIPMENT AND LARGE PIECES OF BROKEN GLASS NOTED. OPEN EXTERIOR DEBRIS BIN LIDS.
OLD EQUIPMENT AND LARGE PIECES OF BROKEN GLASS NOTED. OPEN EXTERIOR DEBRIS BIN LIDS.
OLD EQUIPMENT AND LARGE PIECES OF BROKEN GLASS NOTED. OPEN EXTERIOR DEBRIS BIN LIDS.
OLD EQUIPMENT AND LARGE PIECES OF BROKEN GLASS NOTED. OPEN EXTERIOR DEBRIS BIN LIDS.
OLD EQUIPMENT AND LARGE PIECES OF BROKEN GLASS NOTED. OPEN EXTERIOR DEBRIS BIN LIDS.
OLD EQUIPMENT AND LARGE PIECES OF BROKEN GLASS NOTED.
POTS OF FOOD NOTED IN WALK IN COOLER
BIN COVERED FOODS NOTED IN WALK IN COOLER.
MISSING COVERS FOR ALL BULK BINS. POTS OF FOOD NOTED IN WALK IN COOLER
BIN COVERED FOODS NOTED IN WALK IN COOLER.
MISSING COVERS FOR ALL BULK BINS. POTS OF FOOD NOTED IN WALK IN COOLER
BIN COVERED FOODS NOTED IN WALK IN COOLER.
MISSING COVERS FOR ALL BULK BINS. POTS OF FOOD NOTED IN WALK IN COOLER
BIN COVERED FOODS NOTED IN WALK IN COOLER.
MISSING COVERS FOR ALL BULK BINS. POTS OF FOOD NOTED IN WALK IN COOLER
BIN COVERED FOODS NOTED IN WALK IN COOLER.
MISSING COVERS FOR ALL BULK BINS. POTS OF FOOD NOTED IN WALK IN COOLER
BIN COVERED FOODS NOTED IN WALK IN COOLER.
MISSING COVERS FOR ALL BULK BINS. POTS OF FOOD NOTED IN WALK IN COOLER
BIN COVERED FOODS NOTED IN WALK IN COOLER.
MISSING COVERS FOR ALL BULK BINS. POTS OF FOOD NOTED IN WALK IN COOLER
BIN COVERED FOODS NOTED IN WALK IN COOLER.
MISSING COVERS FOR ALL BULK BINS. POTS OF FOOD NOTED IN WALK IN COOLER
BIN COVERED FOODS NOTED IN WALK IN COOLER.
MISSING COVERS FOR ALL BULK BINS. POTS OF FOOD NOTED IN WALK IN COOLER
BIN COVERED FOODS NOTED IN WALK IN COOLER.
MISSING COVERS FOR ALL BULK BINS. POTS OF FOOD NOTED IN WALK IN COOLER
BIN COVERED FOODS NOTED IN WALK IN COOLER.
MISSING COVERS FOR ALL BULK BINS. POTS OF FOOD NOTED IN WALK IN COOLER
BIN COVERED FOODS NOTED IN WALK IN COOLER.
MISSING COVERS FOR ALL BULK BINS. POTS OF FOOD NOTED IN WALK IN COOLER
BIN COVERED FOODS NOTED IN WALK IN COOLER.
MISSING COVERS FOR ALL BULK BINS. POTS OF FOOD NOTED IN WALK IN COOLER
BIN COVERED FOODS NOTED IN WALK IN COOLER.
MISSING COVERS FOR ALL BULK BINS. POTS OF FOOD NOTED IN WALK IN COOLER
BIN COVERED FOODS NOTED IN WALK IN COOLER.
MISSING COVERS FOR ALL BULK BINS. POTS OF FOOD NOTED IN WALK IN COOLER
BIN COVERED FOODS NOTED IN WALK IN COOLER.
MISSING COVERS FOR ALL BULK BINS.
STAFF HAVE NOT ALL COMPLETED 2 HOUR FOOD HANDLER CARD.
ONE STAFF MEMBER HAS NOT TAKEN FOOD SAFETY CERTIFICATE. STAFF HAVE NOT ALL COMPLETED 2 HOUR FOOD HANDLER CARD.
ONE STAFF MEMBER HAS NOT TAKEN FOOD SAFETY CERTIFICATE. STAFF HAVE NOT ALL COMPLETED 2 HOUR FOOD HANDLER CARD.
ONE STAFF MEMBER HAS NOT TAKEN FOOD SAFETY CERTIFICATE. STAFF HAVE NOT ALL COMPLETED 2 HOUR FOOD HANDLER CARD.
ONE STAFF MEMBER HAS NOT TAKEN FOOD SAFETY CERTIFICATE. STAFF HAVE NOT ALL COMPLETED 2 HOUR FOOD HANDLER CARD.
ONE STAFF MEMBER HAS NOT TAKEN FOOD SAFETY CERTIFICATE. STAFF HAVE NOT ALL COMPLETED 2 HOUR FOOD HANDLER CARD.
ONE STAFF MEMBER HAS NOT TAKEN FOOD SAFETY CERTIFICATE. STAFF HAVE NOT ALL COMPLETED 2 HOUR FOOD HANDLER CARD.
ONE STAFF MEMBER HAS NOT TAKEN FOOD SAFETY CERTIFICATE. STAFF HAVE NOT ALL COMPLETED 2 HOUR FOOD HANDLER CARD.
ONE STAFF MEMBER HAS NOT TAKEN FOOD SAFETY CERTIFICATE. STAFF HAVE NOT ALL COMPLETED 2 HOUR FOOD HANDLER CARD.
ONE STAFF MEMBER HAS NOT TAKEN FOOD SAFETY CERTIFICATE. STAFF HAVE NOT ALL COMPLETED 2 HOUR FOOD HANDLER CARD.
ONE STAFF MEMBER HAS NOT TAKEN FOOD SAFETY CERTIFICATE. STAFF HAVE NOT ALL COMPLETED 2 HOUR FOOD HANDLER CARD.
ONE STAFF MEMBER HAS NOT TAKEN FOOD SAFETY CERTIFICATE. STAFF HAVE NOT ALL COMPLETED 2 HOUR FOOD HANDLER CARD.
ONE STAFF MEMBER HAS NOT TAKEN FOOD SAFETY CERTIFICATE. STAFF HAVE NOT ALL COMPLETED 2 HOUR FOOD HANDLER CARD.
ONE STAFF MEMBER HAS NOT TAKEN FOOD SAFETY CERTIFICATE. STAFF HAVE NOT ALL COMPLETED 2 HOUR FOOD HANDLER CARD.
ONE STAFF MEMBER HAS NOT TAKEN FOOD SAFETY CERTIFICATE. STAFF HAVE NOT ALL COMPLETED 2 HOUR FOOD HANDLER CARD.
ONE STAFF MEMBER HAS NOT TAKEN FOOD SAFETY CERTIFICATE. STAFF HAVE NOT ALL COMPLETED 2 HOUR FOOD HANDLER CARD.
ONE STAFF MEMBER HAS NOT TAKEN FOOD SAFETY CERTIFICATE.
UNCOVERED FLUORESCENT LIGHTS NOTED.

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)
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 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 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)
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
Handwashing 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)).

MEASURED TEMPERATURE OF WATER IN HAND WASHING SINK AT 67F, NEAR PREP SINK.
MEASURED THE TEMPERATURE OF COOKED RICE AT 76F AND ANOTHER TWO BATCHES OF COOKED RICE AT 53F AND MEASURED CHICKEN CURRY AT 67F IN THE WALK IN COOLER IN LARGE CONTAINERS WITH SARAN WRAP.
OBSERVED CHICKEN INTERIOR PANEL OF ICE MACHINE.
MEASURED CONCENTRATION OF CHLORINE SANITIZER AT 10PPM IN THE DISH WASHING MACHINE. OBSERVED CHICKEN INTERIOR PANEL OF ICE MACHINE.
MEASURED CONCENTRATION OF CHLORINE SANITIZER AT 10PPM IN THE DISH WASHING MACHINE. OBSERVED CHICKEN INTERIOR PANEL OF ICE MACHINE.
MEASURED CONCENTRATION OF CHLORINE SANITIZER AT 10PPM IN THE DISH WASHING MACHINE. OBSERVED CHICKEN INTERIOR PANEL OF ICE MACHINE.
MEASURED CONCENTRATION OF CHLORINE SANITIZER AT 10PPM IN THE DISH WASHING MACHINE. OBSERVED CHICKEN INTERIOR PANEL OF ICE MACHINE.
MEASURED CONCENTRATION OF CHLORINE SANITIZER AT 10PPM IN THE DISH WASHING MACHINE. OBSERVED CHICKEN INTERIOR PANEL OF ICE MACHINE.
MEASURED CONCENTRATION OF CHLORINE SANITIZER AT 10PPM IN THE DISH WASHING MACHINE. OBSERVED CHICKEN INTERIOR PANEL OF ICE MACHINE.
MEASURED CONCENTRATION OF CHLORINE SANITIZER AT 10PPM IN THE DISH WASHING MACHINE. OBSERVED CHICKEN INTERIOR PANEL OF ICE MACHINE.
MEASURED CONCENTRATION OF CHLORINE SANITIZER AT 10PPM IN THE DISH WASHING MACHINE. OBSERVED CHICKEN INTERIOR PANEL OF ICE MACHINE.
MEASURED CONCENTRATION OF CHLORINE SANITIZER AT 10PPM IN THE DISH WASHING MACHINE.
OBSERVED CHICKEN THAWING IN LARGE PLASTIC CONTAINER FILLED WITH STANDING WATER ON THE GROUND.
OBSERVED HEAVY GREASE BUILD UP ON HOOD FILTERS.
OBSERVED ICE BUILD UP IN UPRIGHT FREEZER.
OBSERVED LEAK IN REACH DOWN COOLER NEAR SERVICE LINE.
OBSERVED BUCKET USED TO SCOOP ICE IN ICE MACHINE. OBSERVED ICE BUILD UP IN UPRIGHT FREEZER.
OBSERVED LEAK IN REACH DOWN COOLER NEAR SERVICE LINE.
OBSERVED BUCKET USED TO SCOOP ICE IN ICE MACHINE. OBSERVED ICE BUILD UP IN UPRIGHT FREEZER.
OBSERVED LEAK IN REACH DOWN COOLER NEAR SERVICE LINE.
OBSERVED BUCKET USED TO SCOOP ICE IN ICE MACHINE. OBSERVED ICE BUILD UP IN UPRIGHT FREEZER.
OBSERVED LEAK IN REACH DOWN COOLER NEAR SERVICE LINE.
OBSERVED BUCKET USED TO SCOOP ICE IN ICE MACHINE. OBSERVED ICE BUILD UP IN UPRIGHT FREEZER.
OBSERVED LEAK IN REACH DOWN COOLER NEAR SERVICE LINE.
OBSERVED BUCKET USED TO SCOOP ICE IN ICE MACHINE. OBSERVED ICE BUILD UP IN UPRIGHT FREEZER.
OBSERVED LEAK IN REACH DOWN COOLER NEAR SERVICE LINE.
OBSERVED BUCKET USED TO SCOOP ICE IN ICE MACHINE. OBSERVED ICE BUILD UP IN UPRIGHT FREEZER.
OBSERVED LEAK IN REACH DOWN COOLER NEAR SERVICE LINE.
OBSERVED BUCKET USED TO SCOOP ICE IN ICE MACHINE. OBSERVED ICE BUILD UP IN UPRIGHT FREEZER.
OBSERVED LEAK IN REACH DOWN COOLER NEAR SERVICE LINE.
OBSERVED BUCKET USED TO SCOOP ICE IN ICE MACHINE. OBSERVED ICE BUILD UP IN UPRIGHT FREEZER.
OBSERVED LEAK IN REACH DOWN COOLER NEAR SERVICE LINE.
OBSERVED BUCKET USED TO SCOOP ICE IN ICE MACHINE.
OBSERVED LACK OF CHLORINE SANITIZER TEST STRIPS FOR DISH WASHING MACHINE AND OBSERVED LACK OF QUAT SANITIZER TEST STRIPS FOR SANITIZER IN 3-COMP SINK.
OBSERVED LACK OF FOOD SAFETY MANAGER CERTIFICATE IN FACILITY.
OBSERVED LACK OF LAST INSPECTION REPORT.

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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:

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