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Business Info

Restaurant: GOBI MONGOLIAN BBQ
Address: 1135 Tasman Drive, Sunnyvale, CA 94089
Type: Restaurant 0-5 Employees
Total inspections: 11
Last inspection: Sep 12, 2013

Score
(the higher the better)
98

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Violation descriptions and comments

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)

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)

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 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 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 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))
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)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
All 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)
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)

CUTTING BOARD IS HEAVILY SCRATCHED.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE IN THIS FACILITY.
NO PAPER TOWELS OBSERVED AT SINK LOCATED AT PREPARATION AREA.
NO SANITIZER OBSERVED IN MECHANICAL DISHWASHER.
OBSERVED TOILET TISSUES STORED ON TOP OF CHAIRS INSIDE BOTH RESTROOMS (MEN, WOMEN).
ONE LIVE COCKROACH OBSERVED BETWEEN THE WALL AND THE SOAP DISPENSER THAT BELONGS TO THE HAND SINK LOCATED AT BBQ GRILL.
RAW SHRIMP CONTAINER IS NEXT TO AN OPEN CONTAINER (NO LID) WITH SLICED TOMATOES IN THE REACH IN REFRIGERATOR.
TWO LARGE PAPER BAGS OF SUGAR AND FLOUR ARE STORED ON BOTTOM SHELF AT PREPARATION AREA.
TWO MOPS ARE STORED INSIDE MOP BUCKET.
VENTILATION SYSTEM LOCATED AT WOMANS RESTROOM, IT DOES NOT APPEAR TO BE WORKING PROPERLY.
WIPING TOWELS ARE STORED ON TOP OF PREPARATION TABLE, DINING ROOM, AND ON TOP OF EQUIPMENT.

Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
All food 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)
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
Comminuted meat, raw eggs, or any food containing comminuted meat or raw eggs, shall be heated to 155�°F for 15 sec. Single pieces of meat, and eggs for immediate service, shall be heated to 145�°F for 15 sec. Poultry, comminuted poultry, stuffed fish / meat / poultry shall be heated to 165�°F. Other temperature requirements may apply. (114004, 114008, 114010)

IN BACK KITCHEN OBSERVED HAND SINK OBSTRUCTED BY THREE PLASTIC TUBS AND BROOM LEANING TO SIDE.
IN BACK KITCHEN, OBSERVED RIGHT FREEZER WITH A BROKEN TOP COVER, LEFT FREEZER HARBORS A BROKEN RIGHT GASKET.
IN BOTH BACK KITCHEN FREEZERS OBSERVED UNCOVERED CONTAINERS OF SLICED MEAT ON LEFT FREEZER, AND UNWRAPPED RAW BEEF IN RIGHT FREEZER.
MEASURED 0PPM CHLORINE IN DISHWASHER.
OBSERVED FOOD STORED IN FLOOR 50# BAG OF ONIONS STORED UNDER KITCHEN HAND SINK.
OBSERVED OPEN BAGS OF CORNSTARCH AND SUGAR UNDER COUNTER.
IN REACH IN BACK KITCHEN FRIDGE OBSERVED TERIYAKI SAUCE STORED IN REUSED PLASTIC SOY SAUCE CONTAINERS. OBSERVED FOOD STORED IN FLOOR 50# BAG OF ONIONS STORED UNDER KITCHEN HAND SINK.
OBSERVED OPEN BAGS OF CORNSTARCH AND SUGAR UNDER COUNTER.
IN REACH IN BACK KITCHEN FRIDGE OBSERVED TERIYAKI SAUCE STORED IN REUSED PLASTIC SOY SAUCE CONTAINERS. OBSERVED FOOD STORED IN FLOOR 50# BAG OF ONIONS STORED UNDER KITCHEN HAND SINK.
OBSERVED OPEN BAGS OF CORNSTARCH AND SUGAR UNDER COUNTER.
IN REACH IN BACK KITCHEN FRIDGE OBSERVED TERIYAKI SAUCE STORED IN REUSED PLASTIC SOY SAUCE CONTAINERS. OBSERVED FOOD STORED IN FLOOR 50# BAG OF ONIONS STORED UNDER KITCHEN HAND SINK.
OBSERVED OPEN BAGS OF CORNSTARCH AND SUGAR UNDER COUNTER.
IN REACH IN BACK KITCHEN FRIDGE OBSERVED TERIYAKI SAUCE STORED IN REUSED PLASTIC SOY SAUCE CONTAINERS. OBSERVED FOOD STORED IN FLOOR 50# BAG OF ONIONS STORED UNDER KITCHEN HAND SINK.
OBSERVED OPEN BAGS OF CORNSTARCH AND SUGAR UNDER COUNTER.
IN REACH IN BACK KITCHEN FRIDGE OBSERVED TERIYAKI SAUCE STORED IN REUSED PLASTIC SOY SAUCE CONTAINERS. OBSERVED FOOD STORED IN FLOOR 50# BAG OF ONIONS STORED UNDER KITCHEN HAND SINK.
OBSERVED OPEN BAGS OF CORNSTARCH AND SUGAR UNDER COUNTER.
IN REACH IN BACK KITCHEN FRIDGE OBSERVED TERIYAKI SAUCE STORED IN REUSED PLASTIC SOY SAUCE CONTAINERS. OBSERVED FOOD STORED IN FLOOR 50# BAG OF ONIONS STORED UNDER KITCHEN HAND SINK.
OBSERVED OPEN BAGS OF CORNSTARCH AND SUGAR UNDER COUNTER.
IN REACH IN BACK KITCHEN FRIDGE OBSERVED TERIYAKI SAUCE STORED IN REUSED PLASTIC SOY SAUCE CONTAINERS. OBSERVED FOOD STORED IN FLOOR 50# BAG OF ONIONS STORED UNDER KITCHEN HAND SINK.
OBSERVED OPEN BAGS OF CORNSTARCH AND SUGAR UNDER COUNTER.
IN REACH IN BACK KITCHEN FRIDGE OBSERVED TERIYAKI SAUCE STORED IN REUSED PLASTIC SOY SAUCE CONTAINERS. OBSERVED FOOD STORED IN FLOOR 50# BAG OF ONIONS STORED UNDER KITCHEN HAND SINK.
OBSERVED OPEN BAGS OF CORNSTARCH AND SUGAR UNDER COUNTER.
IN REACH IN BACK KITCHEN FRIDGE OBSERVED TERIYAKI SAUCE STORED IN REUSED PLASTIC SOY SAUCE CONTAINERS. OBSERVED FOOD STORED IN FLOOR 50# BAG OF ONIONS STORED UNDER KITCHEN HAND SINK.
OBSERVED OPEN BAGS OF CORNSTARCH AND SUGAR UNDER COUNTER.
IN REACH IN BACK KITCHEN FRIDGE OBSERVED TERIYAKI SAUCE STORED IN REUSED PLASTIC SOY SAUCE CONTAINERS. OBSERVED FOOD STORED IN FLOOR 50# BAG OF ONIONS STORED UNDER KITCHEN HAND SINK.
OBSERVED OPEN BAGS OF CORNSTARCH AND SUGAR UNDER COUNTER.
IN REACH IN BACK KITCHEN FRIDGE OBSERVED TERIYAKI SAUCE STORED IN REUSED PLASTIC SOY SAUCE CONTAINERS. OBSERVED FOOD STORED IN FLOOR 50# BAG OF ONIONS STORED UNDER KITCHEN HAND SINK.
OBSERVED OPEN BAGS OF CORNSTARCH AND SUGAR UNDER COUNTER.
IN REACH IN BACK KITCHEN FRIDGE OBSERVED TERIYAKI SAUCE STORED IN REUSED PLASTIC SOY SAUCE CONTAINERS. OBSERVED FOOD STORED IN FLOOR 50# BAG OF ONIONS STORED UNDER KITCHEN HAND SINK.
OBSERVED OPEN BAGS OF CORNSTARCH AND SUGAR UNDER COUNTER.
IN REACH IN BACK KITCHEN FRIDGE OBSERVED TERIYAKI SAUCE STORED IN REUSED PLASTIC SOY SAUCE CONTAINERS. OBSERVED FOOD STORED IN FLOOR 50# BAG OF ONIONS STORED UNDER KITCHEN HAND SINK.
OBSERVED OPEN BAGS OF CORNSTARCH AND SUGAR UNDER COUNTER.
IN REACH IN BACK KITCHEN FRIDGE OBSERVED TERIYAKI SAUCE STORED IN REUSED PLASTIC SOY SAUCE CONTAINERS. OBSERVED FOOD STORED IN FLOOR 50# BAG OF ONIONS STORED UNDER KITCHEN HAND SINK.
OBSERVED OPEN BAGS OF CORNSTARCH AND SUGAR UNDER COUNTER.
IN REACH IN BACK KITCHEN FRIDGE OBSERVED TERIYAKI SAUCE STORED IN REUSED PLASTIC SOY SAUCE CONTAINERS. OBSERVED FOOD STORED IN FLOOR 50# BAG OF ONIONS STORED UNDER KITCHEN HAND SINK.
OBSERVED OPEN BAGS OF CORNSTARCH AND SUGAR UNDER COUNTER.
IN REACH IN BACK KITCHEN FRIDGE OBSERVED TERIYAKI SAUCE STORED IN REUSED PLASTIC SOY SAUCE CONTAINERS. OBSERVED FOOD STORED IN FLOOR 50# BAG OF ONIONS STORED UNDER KITCHEN HAND SINK.
OBSERVED OPEN BAGS OF CORNSTARCH AND SUGAR UNDER COUNTER.
IN REACH IN BACK KITCHEN FRIDGE OBSERVED TERIYAKI SAUCE STORED IN REUSED PLASTIC SOY SAUCE CONTAINERS.
OBSERVED LIVE COCKROACH BETWEEN ICE MACHINE AND WALL, ON FLOOR.
OBSERVED SANITATION BUCKET LACKED SANITIZER.
OBSERVED WIPE CLOTHS ON CUSTOMER TABLE AND COUNTER BY WATER PITCHER. OBSERVED SANITATION BUCKET LACKED SANITIZER.
OBSERVED WIPE CLOTHS ON CUSTOMER TABLE AND COUNTER BY WATER PITCHER. OBSERVED SANITATION BUCKET LACKED SANITIZER.
OBSERVED WIPE CLOTHS ON CUSTOMER TABLE AND COUNTER BY WATER PITCHER. OBSERVED SANITATION BUCKET LACKED SANITIZER.
OBSERVED WIPE CLOTHS ON CUSTOMER TABLE AND COUNTER BY WATER PITCHER. OBSERVED SANITATION BUCKET LACKED SANITIZER.
OBSERVED WIPE CLOTHS ON CUSTOMER TABLE AND COUNTER BY WATER PITCHER. OBSERVED SANITATION BUCKET LACKED SANITIZER.
OBSERVED WIPE CLOTHS ON CUSTOMER TABLE AND COUNTER BY WATER PITCHER. OBSERVED SANITATION BUCKET LACKED SANITIZER.
OBSERVED WIPE CLOTHS ON CUSTOMER TABLE AND COUNTER BY WATER PITCHER. OBSERVED SANITATION BUCKET LACKED SANITIZER.
OBSERVED WIPE CLOTHS ON CUSTOMER TABLE AND COUNTER BY WATER PITCHER. OBSERVED SANITATION BUCKET LACKED SANITIZER.
OBSERVED WIPE CLOTHS ON CUSTOMER TABLE AND COUNTER BY WATER PITCHER. OBSERVED SANITATION BUCKET LACKED SANITIZER.
OBSERVED WIPE CLOTHS ON CUSTOMER TABLE AND COUNTER BY WATER PITCHER. OBSERVED SANITATION BUCKET LACKED SANITIZER.
OBSERVED WIPE CLOTHS ON CUSTOMER TABLE AND COUNTER BY WATER PITCHER. OBSERVED SANITATION BUCKET LACKED SANITIZER.
OBSERVED WIPE CLOTHS ON CUSTOMER TABLE AND COUNTER BY WATER PITCHER. OBSERVED SANITATION BUCKET LACKED SANITIZER.
OBSERVED WIPE CLOTHS ON CUSTOMER TABLE AND COUNTER BY WATER PITCHER. OBSERVED SANITATION BUCKET LACKED SANITIZER.
OBSERVED WIPE CLOTHS ON CUSTOMER TABLE AND COUNTER BY WATER PITCHER. OBSERVED SANITATION BUCKET LACKED SANITIZER.
OBSERVED WIPE CLOTHS ON CUSTOMER TABLE AND COUNTER BY WATER PITCHER. OBSERVED SANITATION BUCKET LACKED SANITIZER.
OBSERVED WIPE CLOTHS ON CUSTOMER TABLE AND COUNTER BY WATER PITCHER. OBSERVED SANITATION BUCKET LACKED SANITIZER.
OBSERVED WIPE CLOTHS ON CUSTOMER TABLE AND COUNTER BY WATER PITCHER.
OBSERVED STACKS OF PLASTIC CRATES, CLEANING SUPPLIES, BOXES FULL OF TOOLS ON FLOOR IN BACK KITCHEN.
ON COLD SELF SERVICE LINE MEASURED LEAN SPROUTS 49F, COOKED CORN 50F AND CUT TOMATOES 50F.

Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
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 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))

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 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))
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)

OBSERVED GASKET OF FREEZER CHEST IN DISREPAIR.
OBSERVED LACK OF METAL PROBE THERMOMETER FOR MEASURING TEMPERATURE OF FOOD.
OBSERVED UNCOVERED OPEN RAW CHICKEN STORED WITH RAW BEEF IN FREEZER CHEST.
OBSERVED CHICKEN CONTAINERS STACKED ON TOP OF EACH OTHER WITH NO PROTECTIVE COVERS OR SEPARATION BETWEEN CONTAINERS ON LEFT BOX FREEZER. OBSERVED UNCOVERED OPEN RAW CHICKEN STORED WITH RAW BEEF IN FREEZER CHEST.
OBSERVED CHICKEN CONTAINERS STACKED ON TOP OF EACH OTHER WITH NO PROTECTIVE COVERS OR SEPARATION BETWEEN CONTAINERS ON LEFT BOX FREEZER. OBSERVED UNCOVERED OPEN RAW CHICKEN STORED WITH RAW BEEF IN FREEZER CHEST.
OBSERVED CHICKEN CONTAINERS STACKED ON TOP OF EACH OTHER WITH NO PROTECTIVE COVERS OR SEPARATION BETWEEN CONTAINERS ON LEFT BOX FREEZER. OBSERVED UNCOVERED OPEN RAW CHICKEN STORED WITH RAW BEEF IN FREEZER CHEST.
OBSERVED CHICKEN CONTAINERS STACKED ON TOP OF EACH OTHER WITH NO PROTECTIVE COVERS OR SEPARATION BETWEEN CONTAINERS ON LEFT BOX FREEZER. OBSERVED UNCOVERED OPEN RAW CHICKEN STORED WITH RAW BEEF IN FREEZER CHEST.
OBSERVED CHICKEN CONTAINERS STACKED ON TOP OF EACH OTHER WITH NO PROTECTIVE COVERS OR SEPARATION BETWEEN CONTAINERS ON LEFT BOX FREEZER. OBSERVED UNCOVERED OPEN RAW CHICKEN STORED WITH RAW BEEF IN FREEZER CHEST.
OBSERVED CHICKEN CONTAINERS STACKED ON TOP OF EACH OTHER WITH NO PROTECTIVE COVERS OR SEPARATION BETWEEN CONTAINERS ON LEFT BOX FREEZER. OBSERVED UNCOVERED OPEN RAW CHICKEN STORED WITH RAW BEEF IN FREEZER CHEST.
OBSERVED CHICKEN CONTAINERS STACKED ON TOP OF EACH OTHER WITH NO PROTECTIVE COVERS OR SEPARATION BETWEEN CONTAINERS ON LEFT BOX FREEZER. OBSERVED UNCOVERED OPEN RAW CHICKEN STORED WITH RAW BEEF IN FREEZER CHEST.
OBSERVED CHICKEN CONTAINERS STACKED ON TOP OF EACH OTHER WITH NO PROTECTIVE COVERS OR SEPARATION BETWEEN CONTAINERS ON LEFT BOX FREEZER. OBSERVED UNCOVERED OPEN RAW CHICKEN STORED WITH RAW BEEF IN FREEZER CHEST.
OBSERVED CHICKEN CONTAINERS STACKED ON TOP OF EACH OTHER WITH NO PROTECTIVE COVERS OR SEPARATION BETWEEN CONTAINERS ON LEFT BOX FREEZER. OBSERVED UNCOVERED OPEN RAW CHICKEN STORED WITH RAW BEEF IN FREEZER CHEST.
OBSERVED CHICKEN CONTAINERS STACKED ON TOP OF EACH OTHER WITH NO PROTECTIVE COVERS OR SEPARATION BETWEEN CONTAINERS ON LEFT BOX FREEZER. OBSERVED UNCOVERED OPEN RAW CHICKEN STORED WITH RAW BEEF IN FREEZER CHEST.
OBSERVED CHICKEN CONTAINERS STACKED ON TOP OF EACH OTHER WITH NO PROTECTIVE COVERS OR SEPARATION BETWEEN CONTAINERS ON LEFT BOX FREEZER. OBSERVED UNCOVERED OPEN RAW CHICKEN STORED WITH RAW BEEF IN FREEZER CHEST.
OBSERVED CHICKEN CONTAINERS STACKED ON TOP OF EACH OTHER WITH NO PROTECTIVE COVERS OR SEPARATION BETWEEN CONTAINERS ON LEFT BOX FREEZER. OBSERVED UNCOVERED OPEN RAW CHICKEN STORED WITH RAW BEEF IN FREEZER CHEST.
OBSERVED CHICKEN CONTAINERS STACKED ON TOP OF EACH OTHER WITH NO PROTECTIVE COVERS OR SEPARATION BETWEEN CONTAINERS ON LEFT BOX FREEZER. OBSERVED UNCOVERED OPEN RAW CHICKEN STORED WITH RAW BEEF IN FREEZER CHEST.
OBSERVED CHICKEN CONTAINERS STACKED ON TOP OF EACH OTHER WITH NO PROTECTIVE COVERS OR SEPARATION BETWEEN CONTAINERS ON LEFT BOX FREEZER. OBSERVED UNCOVERED OPEN RAW CHICKEN STORED WITH RAW BEEF IN FREEZER CHEST.
OBSERVED CHICKEN CONTAINERS STACKED ON TOP OF EACH OTHER WITH NO PROTECTIVE COVERS OR SEPARATION BETWEEN CONTAINERS ON LEFT BOX FREEZER. OBSERVED UNCOVERED OPEN RAW CHICKEN STORED WITH RAW BEEF IN FREEZER CHEST.
OBSERVED CHICKEN CONTAINERS STACKED ON TOP OF EACH OTHER WITH NO PROTECTIVE COVERS OR SEPARATION BETWEEN CONTAINERS ON LEFT BOX FREEZER. OBSERVED UNCOVERED OPEN RAW CHICKEN STORED WITH RAW BEEF IN FREEZER CHEST.
OBSERVED CHICKEN CONTAINERS STACKED ON TOP OF EACH OTHER WITH NO PROTECTIVE COVERS OR SEPARATION BETWEEN CONTAINERS ON LEFT BOX FREEZER. OBSERVED UNCOVERED OPEN RAW CHICKEN STORED WITH RAW BEEF IN FREEZER CHEST.
OBSERVED CHICKEN CONTAINERS STACKED ON TOP OF EACH OTHER WITH NO PROTECTIVE COVERS OR SEPARATION BETWEEN CONTAINERS ON LEFT BOX FREEZER. OBSERVED UNCOVERED OPEN RAW CHICKEN STORED WITH RAW BEEF IN FREEZER CHEST.
OBSERVED CHICKEN CONTAINERS STACKED ON TOP OF EACH OTHER WITH NO PROTECTIVE COVERS OR SEPARATION BETWEEN CONTAINERS ON LEFT BOX FREEZER. OBSERVED UNCOVERED OPEN RAW CHICKEN STORED WITH RAW BEEF IN FREEZER CHEST.
OBSERVED CHICKEN CONTAINERS STACKED ON TOP OF EACH OTHER WITH NO PROTECTIVE COVERS OR SEPARATION BETWEEN CONTAINERS ON LEFT BOX FREEZER. OBSERVED UNCOVERED OPEN RAW CHICKEN STORED WITH RAW BEEF IN FREEZER CHEST.
OBSERVED CHICKEN CONTAINERS STACKED ON TOP OF EACH OTHER WITH NO PROTECTIVE COVERS OR SEPARATION BETWEEN CONTAINERS ON LEFT BOX FREEZER. OBSERVED UNCOVERED OPEN RAW CHICKEN STORED WITH RAW BEEF IN FREEZER CHEST.
OBSERVED CHICKEN CONTAINERS STACKED ON TOP OF EACH OTHER WITH NO PROTECTIVE COVERS OR SEPARATION BETWEEN CONTAINERS ON LEFT BOX FREEZER. OBSERVED UNCOVERED OPEN RAW CHICKEN STORED WITH RAW BEEF IN FREEZER CHEST.
OBSERVED CHICKEN CONTAINERS STACKED ON TOP OF EACH OTHER WITH NO PROTECTIVE COVERS OR SEPARATION BETWEEN CONTAINERS ON LEFT BOX FREEZER. OBSERVED UNCOVERED OPEN RAW CHICKEN STORED WITH RAW BEEF IN FREEZER CHEST.
OBSERVED CHICKEN CONTAINERS STACKED ON TOP OF EACH OTHER WITH NO PROTECTIVE COVERS OR SEPARATION BETWEEN CONTAINERS ON LEFT BOX FREEZER. OBSERVED UNCOVERED OPEN RAW CHICKEN STORED WITH RAW BEEF IN FREEZER CHEST.
OBSERVED CHICKEN CONTAINERS STACKED ON TOP OF EACH OTHER WITH NO PROTECTIVE COVERS OR SEPARATION BETWEEN CONTAINERS ON LEFT BOX FREEZER. OBSERVED UNCOVERED OPEN RAW CHICKEN STORED WITH RAW BEEF IN FREEZER CHEST.
OBSERVED CHICKEN CONTAINERS STACKED ON TOP OF EACH OTHER WITH NO PROTECTIVE COVERS OR SEPARATION BETWEEN CONTAINERS ON LEFT BOX FREEZER. OBSERVED UNCOVERED OPEN RAW CHICKEN STORED WITH RAW BEEF IN FREEZER CHEST.
OBSERVED CHICKEN CONTAINERS STACKED ON TOP OF EACH OTHER WITH NO PROTECTIVE COVERS OR SEPARATION BETWEEN CONTAINERS ON LEFT BOX FREEZER. OBSERVED UNCOVERED OPEN RAW CHICKEN STORED WITH RAW BEEF IN FREEZER CHEST.
OBSERVED CHICKEN CONTAINERS STACKED ON TOP OF EACH OTHER WITH NO PROTECTIVE COVERS OR SEPARATION BETWEEN CONTAINERS ON LEFT BOX FREEZER. OBSERVED UNCOVERED OPEN RAW CHICKEN STORED WITH RAW BEEF IN FREEZER CHEST.
OBSERVED CHICKEN CONTAINERS STACKED ON TOP OF EACH OTHER WITH NO PROTECTIVE COVERS OR SEPARATION BETWEEN CONTAINERS ON LEFT BOX FREEZER.

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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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