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4. Santa Clara County, CA Restaurants

Business Info

Restaurant: HOMMA'S BROWN RICE SUSHI
Address: 2363 Birch Street B, Palo Alto, CA 94306
Type: Restaurant 0-5 Employees
Total inspections: 6
Last inspection: Jun 6, 2013

Score
(the higher the better)
89

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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)
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 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)
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)

Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)

Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
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)
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))
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)
Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
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)

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))
HACCP Plan when required is available. 114419. Variance letter from CA Dept of Public Health approving a deviation from standard health code requirements shall be maintained at the food facility. 114057, 114057.1
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
All food 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)
Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash hands after using the restroom (113953.5) (b) No smoking signs shall be posted in food preparation, food storage, warewashing, and utensil storage areas (113978). (c) Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. (d) Any food facility constructed before January 1, 2004 without public toilet facilities, shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided (113725.1, 114381 (e)).

All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
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)
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 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.
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)
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
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))
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269)
The 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)
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)
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)
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 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)

BACK DOOR WAS LEFT OPEN, FLIES NOTED.
FOOD PREP SINK IS DIRECTLY CONNECTED, LACK OF AIR GAP.
FOOD SAFETY CERTIFICATE HAS EXPIRED, NOT ABLE TO PROVIDE CURRENT FOOD SAFETY CERTIFICATE.
HEAVY ACCUMULATION OF FOOD DEBRIS NOTED THROUGHOUT THE FACILITY.
ACCUMULATION OF BLACK SUBSTANCE NOTED AT THE WALL NEAR 3-COMP SINK. HEAVY ACCUMULATION OF FOOD DEBRIS NOTED THROUGHOUT THE FACILITY.
ACCUMULATION OF BLACK SUBSTANCE NOTED AT THE WALL NEAR 3-COMP SINK. HEAVY ACCUMULATION OF FOOD DEBRIS NOTED THROUGHOUT THE FACILITY.
ACCUMULATION OF BLACK SUBSTANCE NOTED AT THE WALL NEAR 3-COMP SINK. HEAVY ACCUMULATION OF FOOD DEBRIS NOTED THROUGHOUT THE FACILITY.
ACCUMULATION OF BLACK SUBSTANCE NOTED AT THE WALL NEAR 3-COMP SINK. HEAVY ACCUMULATION OF FOOD DEBRIS NOTED THROUGHOUT THE FACILITY.
ACCUMULATION OF BLACK SUBSTANCE NOTED AT THE WALL NEAR 3-COMP SINK. HEAVY ACCUMULATION OF FOOD DEBRIS NOTED THROUGHOUT THE FACILITY.
ACCUMULATION OF BLACK SUBSTANCE NOTED AT THE WALL NEAR 3-COMP SINK. HEAVY ACCUMULATION OF FOOD DEBRIS NOTED THROUGHOUT THE FACILITY.
ACCUMULATION OF BLACK SUBSTANCE NOTED AT THE WALL NEAR 3-COMP SINK. HEAVY ACCUMULATION OF FOOD DEBRIS NOTED THROUGHOUT THE FACILITY.
ACCUMULATION OF BLACK SUBSTANCE NOTED AT THE WALL NEAR 3-COMP SINK. HEAVY ACCUMULATION OF FOOD DEBRIS NOTED THROUGHOUT THE FACILITY.
ACCUMULATION OF BLACK SUBSTANCE NOTED AT THE WALL NEAR 3-COMP SINK. HEAVY ACCUMULATION OF FOOD DEBRIS NOTED THROUGHOUT THE FACILITY.
ACCUMULATION OF BLACK SUBSTANCE NOTED AT THE WALL NEAR 3-COMP SINK. HEAVY ACCUMULATION OF FOOD DEBRIS NOTED THROUGHOUT THE FACILITY.
ACCUMULATION OF BLACK SUBSTANCE NOTED AT THE WALL NEAR 3-COMP SINK. HEAVY ACCUMULATION OF FOOD DEBRIS NOTED THROUGHOUT THE FACILITY.
ACCUMULATION OF BLACK SUBSTANCE NOTED AT THE WALL NEAR 3-COMP SINK. HEAVY ACCUMULATION OF FOOD DEBRIS NOTED THROUGHOUT THE FACILITY.
ACCUMULATION OF BLACK SUBSTANCE NOTED AT THE WALL NEAR 3-COMP SINK. HEAVY ACCUMULATION OF FOOD DEBRIS NOTED THROUGHOUT THE FACILITY.
ACCUMULATION OF BLACK SUBSTANCE NOTED AT THE WALL NEAR 3-COMP SINK. HEAVY ACCUMULATION OF FOOD DEBRIS NOTED THROUGHOUT THE FACILITY.
ACCUMULATION OF BLACK SUBSTANCE NOTED AT THE WALL NEAR 3-COMP SINK. HEAVY ACCUMULATION OF FOOD DEBRIS NOTED THROUGHOUT THE FACILITY.
ACCUMULATION OF BLACK SUBSTANCE NOTED AT THE WALL NEAR 3-COMP SINK. HEAVY ACCUMULATION OF FOOD DEBRIS NOTED THROUGHOUT THE FACILITY.
ACCUMULATION OF BLACK SUBSTANCE NOTED AT THE WALL NEAR 3-COMP SINK. HEAVY ACCUMULATION OF FOOD DEBRIS NOTED THROUGHOUT THE FACILITY.
ACCUMULATION OF BLACK SUBSTANCE NOTED AT THE WALL NEAR 3-COMP SINK. HEAVY ACCUMULATION OF FOOD DEBRIS NOTED THROUGHOUT THE FACILITY.
ACCUMULATION OF BLACK SUBSTANCE NOTED AT THE WALL NEAR 3-COMP SINK. HEAVY ACCUMULATION OF FOOD DEBRIS NOTED THROUGHOUT THE FACILITY.
ACCUMULATION OF BLACK SUBSTANCE NOTED AT THE WALL NEAR 3-COMP SINK. HEAVY ACCUMULATION OF FOOD DEBRIS NOTED THROUGHOUT THE FACILITY.
ACCUMULATION OF BLACK SUBSTANCE NOTED AT THE WALL NEAR 3-COMP SINK. HEAVY ACCUMULATION OF FOOD DEBRIS NOTED THROUGHOUT THE FACILITY.
ACCUMULATION OF BLACK SUBSTANCE NOTED AT THE WALL NEAR 3-COMP SINK. HEAVY ACCUMULATION OF FOOD DEBRIS NOTED THROUGHOUT THE FACILITY.
ACCUMULATION OF BLACK SUBSTANCE NOTED AT THE WALL NEAR 3-COMP SINK. HEAVY ACCUMULATION OF FOOD DEBRIS NOTED THROUGHOUT THE FACILITY.
ACCUMULATION OF BLACK SUBSTANCE NOTED AT THE WALL NEAR 3-COMP SINK. HEAVY ACCUMULATION OF FOOD DEBRIS NOTED THROUGHOUT THE FACILITY.
ACCUMULATION OF BLACK SUBSTANCE NOTED AT THE WALL NEAR 3-COMP SINK. HEAVY ACCUMULATION OF FOOD DEBRIS NOTED THROUGHOUT THE FACILITY.
ACCUMULATION OF BLACK SUBSTANCE NOTED AT THE WALL NEAR 3-COMP SINK. HEAVY ACCUMULATION OF FOOD DEBRIS NOTED THROUGHOUT THE FACILITY.
ACCUMULATION OF BLACK SUBSTANCE NOTED AT THE WALL NEAR 3-COMP SINK. HEAVY ACCUMULATION OF FOOD DEBRIS NOTED THROUGHOUT THE FACILITY.
ACCUMULATION OF BLACK SUBSTANCE NOTED AT THE WALL NEAR 3-COMP SINK. HEAVY ACCUMULATION OF FOOD DEBRIS NOTED THROUGHOUT THE FACILITY.
ACCUMULATION OF BLACK SUBSTANCE NOTED AT THE WALL NEAR 3-COMP SINK. HEAVY ACCUMULATION OF FOOD DEBRIS NOTED THROUGHOUT THE FACILITY.
ACCUMULATION OF BLACK SUBSTANCE NOTED AT THE WALL NEAR 3-COMP SINK. HEAVY ACCUMULATION OF FOOD DEBRIS NOTED THROUGHOUT THE FACILITY.
ACCUMULATION OF BLACK SUBSTANCE NOTED AT THE WALL NEAR 3-COMP SINK. HEAVY ACCUMULATION OF FOOD DEBRIS NOTED THROUGHOUT THE FACILITY.
ACCUMULATION OF BLACK SUBSTANCE NOTED AT THE WALL NEAR 3-COMP SINK. HEAVY ACCUMULATION OF FOOD DEBRIS NOTED THROUGHOUT THE FACILITY.
ACCUMULATION OF BLACK SUBSTANCE NOTED AT THE WALL NEAR 3-COMP SINK. HEAVY ACCUMULATION OF FOOD DEBRIS NOTED THROUGHOUT THE FACILITY.
ACCUMULATION OF BLACK SUBSTANCE NOTED AT THE WALL NEAR 3-COMP SINK. HEAVY ACCUMULATION OF FOOD DEBRIS NOTED THROUGHOUT THE FACILITY.
ACCUMULATION OF BLACK SUBSTANCE NOTED AT THE WALL NEAR 3-COMP SINK. HEAVY ACCUMULATION OF FOOD DEBRIS NOTED THROUGHOUT THE FACILITY.
ACCUMULATION OF BLACK SUBSTANCE NOTED AT THE WALL NEAR 3-COMP SINK. HEAVY ACCUMULATION OF FOOD DEBRIS NOTED THROUGHOUT THE FACILITY.
ACCUMULATION OF BLACK SUBSTANCE NOTED AT THE WALL NEAR 3-COMP SINK. HEAVY ACCUMULATION OF FOOD DEBRIS NOTED THROUGHOUT THE FACILITY.
ACCUMULATION OF BLACK SUBSTANCE NOTED AT THE WALL NEAR 3-COMP SINK. HEAVY ACCUMULATION OF FOOD DEBRIS NOTED THROUGHOUT THE FACILITY.
ACCUMULATION OF BLACK SUBSTANCE NOTED AT THE WALL NEAR 3-COMP SINK. HEAVY ACCUMULATION OF FOOD DEBRIS NOTED THROUGHOUT THE FACILITY.
ACCUMULATION OF BLACK SUBSTANCE NOTED AT THE WALL NEAR 3-COMP SINK. HEAVY ACCUMULATION OF FOOD DEBRIS NOTED THROUGHOUT THE FACILITY.
ACCUMULATION OF BLACK SUBSTANCE NOTED AT THE WALL NEAR 3-COMP SINK. HEAVY ACCUMULATION OF FOOD DEBRIS NOTED THROUGHOUT THE FACILITY.
ACCUMULATION OF BLACK SUBSTANCE NOTED AT THE WALL NEAR 3-COMP SINK. HEAVY ACCUMULATION OF FOOD DEBRIS NOTED THROUGHOUT THE FACILITY.
ACCUMULATION OF BLACK SUBSTANCE NOTED AT THE WALL NEAR 3-COMP SINK. HEAVY ACCUMULATION OF FOOD DEBRIS NOTED THROUGHOUT THE FACILITY.
ACCUMULATION OF BLACK SUBSTANCE NOTED AT THE WALL NEAR 3-COMP SINK. HEAVY ACCUMULATION OF FOOD DEBRIS NOTED THROUGHOUT THE FACILITY.
ACCUMULATION OF BLACK SUBSTANCE NOTED AT THE WALL NEAR 3-COMP SINK. HEAVY ACCUMULATION OF FOOD DEBRIS NOTED THROUGHOUT THE FACILITY.
ACCUMULATION OF BLACK SUBSTANCE NOTED AT THE WALL NEAR 3-COMP SINK. HEAVY ACCUMULATION OF FOOD DEBRIS NOTED THROUGHOUT THE FACILITY.
ACCUMULATION OF BLACK SUBSTANCE NOTED AT THE WALL NEAR 3-COMP SINK. HEAVY ACCUMULATION OF FOOD DEBRIS NOTED THROUGHOUT THE FACILITY.
ACCUMULATION OF BLACK SUBSTANCE NOTED AT THE WALL NEAR 3-COMP SINK. HEAVY ACCUMULATION OF FOOD DEBRIS NOTED THROUGHOUT THE FACILITY.
ACCUMULATION OF BLACK SUBSTANCE NOTED AT THE WALL NEAR 3-COMP SINK. HEAVY ACCUMULATION OF FOOD DEBRIS NOTED THROUGHOUT THE FACILITY.
ACCUMULATION OF BLACK SUBSTANCE NOTED AT THE WALL NEAR 3-COMP SINK.
HOT WATER MEASURED AT ~115F AT FOOD PREP SINK AND WARE WASHING SINK.
HOUSEHOLD TYPE OF RAID SPRAY NOTED.
MISSING WALL MOUNTED SOAP DISPENSER AT THE HAND WASH SINK LOCATED AT BAR AREA.
INSTALL SOAP AND PAPER TOWEL DISPENSER AT THE 3-COMP SINK. MISSING WALL MOUNTED SOAP DISPENSER AT THE HAND WASH SINK LOCATED AT BAR AREA.
INSTALL SOAP AND PAPER TOWEL DISPENSER AT THE 3-COMP SINK. MISSING WALL MOUNTED SOAP DISPENSER AT THE HAND WASH SINK LOCATED AT BAR AREA.
INSTALL SOAP AND PAPER TOWEL DISPENSER AT THE 3-COMP SINK. MISSING WALL MOUNTED SOAP DISPENSER AT THE HAND WASH SINK LOCATED AT BAR AREA.
INSTALL SOAP AND PAPER TOWEL DISPENSER AT THE 3-COMP SINK. MISSING WALL MOUNTED SOAP DISPENSER AT THE HAND WASH SINK LOCATED AT BAR AREA.
INSTALL SOAP AND PAPER TOWEL DISPENSER AT THE 3-COMP SINK. MISSING WALL MOUNTED SOAP DISPENSER AT THE HAND WASH SINK LOCATED AT BAR AREA.
INSTALL SOAP AND PAPER TOWEL DISPENSER AT THE 3-COMP SINK. MISSING WALL MOUNTED SOAP DISPENSER AT THE HAND WASH SINK LOCATED AT BAR AREA.
INSTALL SOAP AND PAPER TOWEL DISPENSER AT THE 3-COMP SINK. MISSING WALL MOUNTED SOAP DISPENSER AT THE HAND WASH SINK LOCATED AT BAR AREA.
INSTALL SOAP AND PAPER TOWEL DISPENSER AT THE 3-COMP SINK. MISSING WALL MOUNTED SOAP DISPENSER AT THE HAND WASH SINK LOCATED AT BAR AREA.
INSTALL SOAP AND PAPER TOWEL DISPENSER AT THE 3-COMP SINK. MISSING WALL MOUNTED SOAP DISPENSER AT THE HAND WASH SINK LOCATED AT BAR AREA.
INSTALL SOAP AND PAPER TOWEL DISPENSER AT THE 3-COMP SINK. MISSING WALL MOUNTED SOAP DISPENSER AT THE HAND WASH SINK LOCATED AT BAR AREA.
INSTALL SOAP AND PAPER TOWEL DISPENSER AT THE 3-COMP SINK. MISSING WALL MOUNTED SOAP DISPENSER AT THE HAND WASH SINK LOCATED AT BAR AREA.
INSTALL SOAP AND PAPER TOWEL DISPENSER AT THE 3-COMP SINK. MISSING WALL MOUNTED SOAP DISPENSER AT THE HAND WASH SINK LOCATED AT BAR AREA.
INSTALL SOAP AND PAPER TOWEL DISPENSER AT THE 3-COMP SINK. MISSING WALL MOUNTED SOAP DISPENSER AT THE HAND WASH SINK LOCATED AT BAR AREA.
INSTALL SOAP AND PAPER TOWEL DISPENSER AT THE 3-COMP SINK. MISSING WALL MOUNTED SOAP DISPENSER AT THE HAND WASH SINK LOCATED AT BAR AREA.
INSTALL SOAP AND PAPER TOWEL DISPENSER AT THE 3-COMP SINK. MISSING WALL MOUNTED SOAP DISPENSER AT THE HAND WASH SINK LOCATED AT BAR AREA.
INSTALL SOAP AND PAPER TOWEL DISPENSER AT THE 3-COMP SINK. MISSING WALL MOUNTED SOAP DISPENSER AT THE HAND WASH SINK LOCATED AT BAR AREA.
INSTALL SOAP AND PAPER TOWEL DISPENSER AT THE 3-COMP SINK. MISSING WALL MOUNTED SOAP DISPENSER AT THE HAND WASH SINK LOCATED AT BAR AREA.
INSTALL SOAP AND PAPER TOWEL DISPENSER AT THE 3-COMP SINK. MISSING WALL MOUNTED SOAP DISPENSER AT THE HAND WASH SINK LOCATED AT BAR AREA.
INSTALL SOAP AND PAPER TOWEL DISPENSER AT THE 3-COMP SINK. MISSING WALL MOUNTED SOAP DISPENSER AT THE HAND WASH SINK LOCATED AT BAR AREA.
INSTALL SOAP AND PAPER TOWEL DISPENSER AT THE 3-COMP SINK. MISSING WALL MOUNTED SOAP DISPENSER AT THE HAND WASH SINK LOCATED AT BAR AREA.
INSTALL SOAP AND PAPER TOWEL DISPENSER AT THE 3-COMP SINK. MISSING WALL MOUNTED SOAP DISPENSER AT THE HAND WASH SINK LOCATED AT BAR AREA.
INSTALL SOAP AND PAPER TOWEL DISPENSER AT THE 3-COMP SINK. MISSING WALL MOUNTED SOAP DISPENSER AT THE HAND WASH SINK LOCATED AT BAR AREA.
INSTALL SOAP AND PAPER TOWEL DISPENSER AT THE 3-COMP SINK. MISSING WALL MOUNTED SOAP DISPENSER AT THE HAND WASH SINK LOCATED AT BAR AREA.
INSTALL SOAP AND PAPER TOWEL DISPENSER AT THE 3-COMP SINK. MISSING WALL MOUNTED SOAP DISPENSER AT THE HAND WASH SINK LOCATED AT BAR AREA.
INSTALL SOAP AND PAPER TOWEL DISPENSER AT THE 3-COMP SINK. MISSING WALL MOUNTED SOAP DISPENSER AT THE HAND WASH SINK LOCATED AT BAR AREA.
INSTALL SOAP AND PAPER TOWEL DISPENSER AT THE 3-COMP SINK. MISSING WALL MOUNTED SOAP DISPENSER AT THE HAND WASH SINK LOCATED AT BAR AREA.
INSTALL SOAP AND PAPER TOWEL DISPENSER AT THE 3-COMP SINK. MISSING WALL MOUNTED SOAP DISPENSER AT THE HAND WASH SINK LOCATED AT BAR AREA.
INSTALL SOAP AND PAPER TOWEL DISPENSER AT THE 3-COMP SINK. MISSING WALL MOUNTED SOAP DISPENSER AT THE HAND WASH SINK LOCATED AT BAR AREA.
INSTALL SOAP AND PAPER TOWEL DISPENSER AT THE 3-COMP SINK. MISSING WALL MOUNTED SOAP DISPENSER AT THE HAND WASH SINK LOCATED AT BAR AREA.
INSTALL SOAP AND PAPER TOWEL DISPENSER AT THE 3-COMP SINK. MISSING WALL MOUNTED SOAP DISPENSER AT THE HAND WASH SINK LOCATED AT BAR AREA.
INSTALL SOAP AND PAPER TOWEL DISPENSER AT THE 3-COMP SINK. MISSING WALL MOUNTED SOAP DISPENSER AT THE HAND WASH SINK LOCATED AT BAR AREA.
INSTALL SOAP AND PAPER TOWEL DISPENSER AT THE 3-COMP SINK. MISSING WALL MOUNTED SOAP DISPENSER AT THE HAND WASH SINK LOCATED AT BAR AREA.
INSTALL SOAP AND PAPER TOWEL DISPENSER AT THE 3-COMP SINK. MISSING WALL MOUNTED SOAP DISPENSER AT THE HAND WASH SINK LOCATED AT BAR AREA.
INSTALL SOAP AND PAPER TOWEL DISPENSER AT THE 3-COMP SINK. MISSING WALL MOUNTED SOAP DISPENSER AT THE HAND WASH SINK LOCATED AT BAR AREA.
INSTALL SOAP AND PAPER TOWEL DISPENSER AT THE 3-COMP SINK. MISSING WALL MOUNTED SOAP DISPENSER AT THE HAND WASH SINK LOCATED AT BAR AREA.
INSTALL SOAP AND PAPER TOWEL DISPENSER AT THE 3-COMP SINK. MISSING WALL MOUNTED SOAP DISPENSER AT THE HAND WASH SINK LOCATED AT BAR AREA.
INSTALL SOAP AND PAPER TOWEL DISPENSER AT THE 3-COMP SINK. MISSING WALL MOUNTED SOAP DISPENSER AT THE HAND WASH SINK LOCATED AT BAR AREA.
INSTALL SOAP AND PAPER TOWEL DISPENSER AT THE 3-COMP SINK. MISSING WALL MOUNTED SOAP DISPENSER AT THE HAND WASH SINK LOCATED AT BAR AREA.
INSTALL SOAP AND PAPER TOWEL DISPENSER AT THE 3-COMP SINK. MISSING WALL MOUNTED SOAP DISPENSER AT THE HAND WASH SINK LOCATED AT BAR AREA.
INSTALL SOAP AND PAPER TOWEL DISPENSER AT THE 3-COMP SINK. MISSING WALL MOUNTED SOAP DISPENSER AT THE HAND WASH SINK LOCATED AT BAR AREA.
INSTALL SOAP AND PAPER TOWEL DISPENSER AT THE 3-COMP SINK. MISSING WALL MOUNTED SOAP DISPENSER AT THE HAND WASH SINK LOCATED AT BAR AREA.
INSTALL SOAP AND PAPER TOWEL DISPENSER AT THE 3-COMP SINK. MISSING WALL MOUNTED SOAP DISPENSER AT THE HAND WASH SINK LOCATED AT BAR AREA.
INSTALL SOAP AND PAPER TOWEL DISPENSER AT THE 3-COMP SINK. MISSING WALL MOUNTED SOAP DISPENSER AT THE HAND WASH SINK LOCATED AT BAR AREA.
INSTALL SOAP AND PAPER TOWEL DISPENSER AT THE 3-COMP SINK. MISSING WALL MOUNTED SOAP DISPENSER AT THE HAND WASH SINK LOCATED AT BAR AREA.
INSTALL SOAP AND PAPER TOWEL DISPENSER AT THE 3-COMP SINK. MISSING WALL MOUNTED SOAP DISPENSER AT THE HAND WASH SINK LOCATED AT BAR AREA.
INSTALL SOAP AND PAPER TOWEL DISPENSER AT THE 3-COMP SINK. MISSING WALL MOUNTED SOAP DISPENSER AT THE HAND WASH SINK LOCATED AT BAR AREA.
INSTALL SOAP AND PAPER TOWEL DISPENSER AT THE 3-COMP SINK. MISSING WALL MOUNTED SOAP DISPENSER AT THE HAND WASH SINK LOCATED AT BAR AREA.
INSTALL SOAP AND PAPER TOWEL DISPENSER AT THE 3-COMP SINK. MISSING WALL MOUNTED SOAP DISPENSER AT THE HAND WASH SINK LOCATED AT BAR AREA.
INSTALL SOAP AND PAPER TOWEL DISPENSER AT THE 3-COMP SINK. MISSING WALL MOUNTED SOAP DISPENSER AT THE HAND WASH SINK LOCATED AT BAR AREA.
INSTALL SOAP AND PAPER TOWEL DISPENSER AT THE 3-COMP SINK.
OBSERVED TUNA AT 50F, YELLOW TRAIL, SALMON SKIN AND CRAB MEAT AT 50F, STORED AT A REACH IN REFRIGERATOR.
SLICED TOMATO MEASURED AT 58F AND FISH EGGS NOTED AT 50F, STORED ON TOP OF COOL ICE BACK AND NEAR SUSHI BAR AREA. OBSERVED TUNA AT 50F, YELLOW TRAIL, SALMON SKIN AND CRAB MEAT AT 50F, STORED AT A REACH IN REFRIGERATOR.
SLICED TOMATO MEASURED AT 58F AND FISH EGGS NOTED AT 50F, STORED ON TOP OF COOL ICE BACK AND NEAR SUSHI BAR AREA. OBSERVED TUNA AT 50F, YELLOW TRAIL, SALMON SKIN AND CRAB MEAT AT 50F, STORED AT A REACH IN REFRIGERATOR.
SLICED TOMATO MEASURED AT 58F AND FISH EGGS NOTED AT 50F, STORED ON TOP OF COOL ICE BACK AND NEAR SUSHI BAR AREA. OBSERVED TUNA AT 50F, YELLOW TRAIL, SALMON SKIN AND CRAB MEAT AT 50F, STORED AT A REACH IN REFRIGERATOR.
SLICED TOMATO MEASURED AT 58F AND FISH EGGS NOTED AT 50F, STORED ON TOP OF COOL ICE BACK AND NEAR SUSHI BAR AREA. OBSERVED TUNA AT 50F, YELLOW TRAIL, SALMON SKIN AND CRAB MEAT AT 50F, STORED AT A REACH IN REFRIGERATOR.
SLICED TOMATO MEASURED AT 58F AND FISH EGGS NOTED AT 50F, STORED ON TOP OF COOL ICE BACK AND NEAR SUSHI BAR AREA. OBSERVED TUNA AT 50F, YELLOW TRAIL, SALMON SKIN AND CRAB MEAT AT 50F, STORED AT A REACH IN REFRIGERATOR.
SLICED TOMATO MEASURED AT 58F AND FISH EGGS NOTED AT 50F, STORED ON TOP OF COOL ICE BACK AND NEAR SUSHI BAR AREA. OBSERVED TUNA AT 50F, YELLOW TRAIL, SALMON SKIN AND CRAB MEAT AT 50F, STORED AT A REACH IN REFRIGERATOR.
SLICED TOMATO MEASURED AT 58F AND FISH EGGS NOTED AT 50F, STORED ON TOP OF COOL ICE BACK AND NEAR SUSHI BAR AREA. OBSERVED TUNA AT 50F, YELLOW TRAIL, SALMON SKIN AND CRAB MEAT AT 50F, STORED AT A REACH IN REFRIGERATOR.
SLICED TOMATO MEASURED AT 58F AND FISH EGGS NOTED AT 50F, STORED ON TOP OF COOL ICE BACK AND NEAR SUSHI BAR AREA. OBSERVED TUNA AT 50F, YELLOW TRAIL, SALMON SKIN AND CRAB MEAT AT 50F, STORED AT A REACH IN REFRIGERATOR.
SLICED TOMATO MEASURED AT 58F AND FISH EGGS NOTED AT 50F, STORED ON TOP OF COOL ICE BACK AND NEAR SUSHI BAR AREA. OBSERVED TUNA AT 50F, YELLOW TRAIL, SALMON SKIN AND CRAB MEAT AT 50F, STORED AT A REACH IN REFRIGERATOR.
SLICED TOMATO MEASURED AT 58F AND FISH EGGS NOTED AT 50F, STORED ON TOP OF COOL ICE BACK AND NEAR SUSHI BAR AREA. OBSERVED TUNA AT 50F, YELLOW TRAIL, SALMON SKIN AND CRAB MEAT AT 50F, STORED AT A REACH IN REFRIGERATOR.
SLICED TOMATO MEASURED AT 58F AND FISH EGGS NOTED AT 50F, STORED ON TOP OF COOL ICE BACK AND NEAR SUSHI BAR AREA. OBSERVED TUNA AT 50F, YELLOW TRAIL, SALMON SKIN AND CRAB MEAT AT 50F, STORED AT A REACH IN REFRIGERATOR.
SLICED TOMATO MEASURED AT 58F AND FISH EGGS NOTED AT 50F, STORED ON TOP OF COOL ICE BACK AND NEAR SUSHI BAR AREA. OBSERVED TUNA AT 50F, YELLOW TRAIL, SALMON SKIN AND CRAB MEAT AT 50F, STORED AT A REACH IN REFRIGERATOR.
SLICED TOMATO MEASURED AT 58F AND FISH EGGS NOTED AT 50F, STORED ON TOP OF COOL ICE BACK AND NEAR SUSHI BAR AREA. OBSERVED TUNA AT 50F, YELLOW TRAIL, SALMON SKIN AND CRAB MEAT AT 50F, STORED AT A REACH IN REFRIGERATOR.
SLICED TOMATO MEASURED AT 58F AND FISH EGGS NOTED AT 50F, STORED ON TOP OF COOL ICE BACK AND NEAR SUSHI BAR AREA. OBSERVED TUNA AT 50F, YELLOW TRAIL, SALMON SKIN AND CRAB MEAT AT 50F, STORED AT A REACH IN REFRIGERATOR.
SLICED TOMATO MEASURED AT 58F AND FISH EGGS NOTED AT 50F, STORED ON TOP OF COOL ICE BACK AND NEAR SUSHI BAR AREA. OBSERVED TUNA AT 50F, YELLOW TRAIL, SALMON SKIN AND CRAB MEAT AT 50F, STORED AT A REACH IN REFRIGERATOR.
SLICED TOMATO MEASURED AT 58F AND FISH EGGS NOTED AT 50F, STORED ON TOP OF COOL ICE BACK AND NEAR SUSHI BAR AREA. OBSERVED TUNA AT 50F, YELLOW TRAIL, SALMON SKIN AND CRAB MEAT AT 50F, STORED AT A REACH IN REFRIGERATOR.
SLICED TOMATO MEASURED AT 58F AND FISH EGGS NOTED AT 50F, STORED ON TOP OF COOL ICE BACK AND NEAR SUSHI BAR AREA. OBSERVED TUNA AT 50F, YELLOW TRAIL, SALMON SKIN AND CRAB MEAT AT 50F, STORED AT A REACH IN REFRIGERATOR.
SLICED TOMATO MEASURED AT 58F AND FISH EGGS NOTED AT 50F, STORED ON TOP OF COOL ICE BACK AND NEAR SUSHI BAR AREA. OBSERVED TUNA AT 50F, YELLOW TRAIL, SALMON SKIN AND CRAB MEAT AT 50F, STORED AT A REACH IN REFRIGERATOR.
SLICED TOMATO MEASURED AT 58F AND FISH EGGS NOTED AT 50F, STORED ON TOP OF COOL ICE BACK AND NEAR SUSHI BAR AREA. OBSERVED TUNA AT 50F, YELLOW TRAIL, SALMON SKIN AND CRAB MEAT AT 50F, STORED AT A REACH IN REFRIGERATOR.
SLICED TOMATO MEASURED AT 58F AND FISH EGGS NOTED AT 50F, STORED ON TOP OF COOL ICE BACK AND NEAR SUSHI BAR AREA. OBSERVED TUNA AT 50F, YELLOW TRAIL, SALMON SKIN AND CRAB MEAT AT 50F, STORED AT A REACH IN REFRIGERATOR.
SLICED TOMATO MEASURED AT 58F AND FISH EGGS NOTED AT 50F, STORED ON TOP OF COOL ICE BACK AND NEAR SUSHI BAR AREA. OBSERVED TUNA AT 50F, YELLOW TRAIL, SALMON SKIN AND CRAB MEAT AT 50F, STORED AT A REACH IN REFRIGERATOR.
SLICED TOMATO MEASURED AT 58F AND FISH EGGS NOTED AT 50F, STORED ON TOP OF COOL ICE BACK AND NEAR SUSHI BAR AREA. OBSERVED TUNA AT 50F, YELLOW TRAIL, SALMON SKIN AND CRAB MEAT AT 50F, STORED AT A REACH IN REFRIGERATOR.
SLICED TOMATO MEASURED AT 58F AND FISH EGGS NOTED AT 50F, STORED ON TOP OF COOL ICE BACK AND NEAR SUSHI BAR AREA. OBSERVED TUNA AT 50F, YELLOW TRAIL, SALMON SKIN AND CRAB MEAT AT 50F, STORED AT A REACH IN REFRIGERATOR.
SLICED TOMATO MEASURED AT 58F AND FISH EGGS NOTED AT 50F, STORED ON TOP OF COOL ICE BACK AND NEAR SUSHI BAR AREA. OBSERVED TUNA AT 50F, YELLOW TRAIL, SALMON SKIN AND CRAB MEAT AT 50F, STORED AT A REACH IN REFRIGERATOR.
SLICED TOMATO MEASURED AT 58F AND FISH EGGS NOTED AT 50F, STORED ON TOP OF COOL ICE BACK AND NEAR SUSHI BAR AREA. OBSERVED TUNA AT 50F, YELLOW TRAIL, SALMON SKIN AND CRAB MEAT AT 50F, STORED AT A REACH IN REFRIGERATOR.
SLICED TOMATO MEASURED AT 58F AND FISH EGGS NOTED AT 50F, STORED ON TOP OF COOL ICE BACK AND NEAR SUSHI BAR AREA. OBSERVED TUNA AT 50F, YELLOW TRAIL, SALMON SKIN AND CRAB MEAT AT 50F, STORED AT A REACH IN REFRIGERATOR.
SLICED TOMATO MEASURED AT 58F AND FISH EGGS NOTED AT 50F, STORED ON TOP OF COOL ICE BACK AND NEAR SUSHI BAR AREA. OBSERVED TUNA AT 50F, YELLOW TRAIL, SALMON SKIN AND CRAB MEAT AT 50F, STORED AT A REACH IN REFRIGERATOR.
SLICED TOMATO MEASURED AT 58F AND FISH EGGS NOTED AT 50F, STORED ON TOP OF COOL ICE BACK AND NEAR SUSHI BAR AREA. OBSERVED TUNA AT 50F, YELLOW TRAIL, SALMON SKIN AND CRAB MEAT AT 50F, STORED AT A REACH IN REFRIGERATOR.
SLICED TOMATO MEASURED AT 58F AND FISH EGGS NOTED AT 50F, STORED ON TOP OF COOL ICE BACK AND NEAR SUSHI BAR AREA. OBSERVED TUNA AT 50F, YELLOW TRAIL, SALMON SKIN AND CRAB MEAT AT 50F, STORED AT A REACH IN REFRIGERATOR.
SLICED TOMATO MEASURED AT 58F AND FISH EGGS NOTED AT 50F, STORED ON TOP OF COOL ICE BACK AND NEAR SUSHI BAR AREA. OBSERVED TUNA AT 50F, YELLOW TRAIL, SALMON SKIN AND CRAB MEAT AT 50F, STORED AT A REACH IN REFRIGERATOR.
SLICED TOMATO MEASURED AT 58F AND FISH EGGS NOTED AT 50F, STORED ON TOP OF COOL ICE BACK AND NEAR SUSHI BAR AREA. OBSERVED TUNA AT 50F, YELLOW TRAIL, SALMON SKIN AND CRAB MEAT AT 50F, STORED AT A REACH IN REFRIGERATOR.
SLICED TOMATO MEASURED AT 58F AND FISH EGGS NOTED AT 50F, STORED ON TOP OF COOL ICE BACK AND NEAR SUSHI BAR AREA. OBSERVED TUNA AT 50F, YELLOW TRAIL, SALMON SKIN AND CRAB MEAT AT 50F, STORED AT A REACH IN REFRIGERATOR.
SLICED TOMATO MEASURED AT 58F AND FISH EGGS NOTED AT 50F, STORED ON TOP OF COOL ICE BACK AND NEAR SUSHI BAR AREA. OBSERVED TUNA AT 50F, YELLOW TRAIL, SALMON SKIN AND CRAB MEAT AT 50F, STORED AT A REACH IN REFRIGERATOR.
SLICED TOMATO MEASURED AT 58F AND FISH EGGS NOTED AT 50F, STORED ON TOP OF COOL ICE BACK AND NEAR SUSHI BAR AREA. OBSERVED TUNA AT 50F, YELLOW TRAIL, SALMON SKIN AND CRAB MEAT AT 50F, STORED AT A REACH IN REFRIGERATOR.
SLICED TOMATO MEASURED AT 58F AND FISH EGGS NOTED AT 50F, STORED ON TOP OF COOL ICE BACK AND NEAR SUSHI BAR AREA. OBSERVED TUNA AT 50F, YELLOW TRAIL, SALMON SKIN AND CRAB MEAT AT 50F, STORED AT A REACH IN REFRIGERATOR.
SLICED TOMATO MEASURED AT 58F AND FISH EGGS NOTED AT 50F, STORED ON TOP OF COOL ICE BACK AND NEAR SUSHI BAR AREA. OBSERVED TUNA AT 50F, YELLOW TRAIL, SALMON SKIN AND CRAB MEAT AT 50F, STORED AT A REACH IN REFRIGERATOR.
SLICED TOMATO MEASURED AT 58F AND FISH EGGS NOTED AT 50F, STORED ON TOP OF COOL ICE BACK AND NEAR SUSHI BAR AREA. OBSERVED TUNA AT 50F, YELLOW TRAIL, SALMON SKIN AND CRAB MEAT AT 50F, STORED AT A REACH IN REFRIGERATOR.
SLICED TOMATO MEASURED AT 58F AND FISH EGGS NOTED AT 50F, STORED ON TOP OF COOL ICE BACK AND NEAR SUSHI BAR AREA. OBSERVED TUNA AT 50F, YELLOW TRAIL, SALMON SKIN AND CRAB MEAT AT 50F, STORED AT A REACH IN REFRIGERATOR.
SLICED TOMATO MEASURED AT 58F AND FISH EGGS NOTED AT 50F, STORED ON TOP OF COOL ICE BACK AND NEAR SUSHI BAR AREA. OBSERVED TUNA AT 50F, YELLOW TRAIL, SALMON SKIN AND CRAB MEAT AT 50F, STORED AT A REACH IN REFRIGERATOR.
SLICED TOMATO MEASURED AT 58F AND FISH EGGS NOTED AT 50F, STORED ON TOP OF COOL ICE BACK AND NEAR SUSHI BAR AREA. OBSERVED TUNA AT 50F, YELLOW TRAIL, SALMON SKIN AND CRAB MEAT AT 50F, STORED AT A REACH IN REFRIGERATOR.
SLICED TOMATO MEASURED AT 58F AND FISH EGGS NOTED AT 50F, STORED ON TOP OF COOL ICE BACK AND NEAR SUSHI BAR AREA. OBSERVED TUNA AT 50F, YELLOW TRAIL, SALMON SKIN AND CRAB MEAT AT 50F, STORED AT A REACH IN REFRIGERATOR.
SLICED TOMATO MEASURED AT 58F AND FISH EGGS NOTED AT 50F, STORED ON TOP OF COOL ICE BACK AND NEAR SUSHI BAR AREA. OBSERVED TUNA AT 50F, YELLOW TRAIL, SALMON SKIN AND CRAB MEAT AT 50F, STORED AT A REACH IN REFRIGERATOR.
SLICED TOMATO MEASURED AT 58F AND FISH EGGS NOTED AT 50F, STORED ON TOP OF COOL ICE BACK AND NEAR SUSHI BAR AREA. OBSERVED TUNA AT 50F, YELLOW TRAIL, SALMON SKIN AND CRAB MEAT AT 50F, STORED AT A REACH IN REFRIGERATOR.
SLICED TOMATO MEASURED AT 58F AND FISH EGGS NOTED AT 50F, STORED ON TOP OF COOL ICE BACK AND NEAR SUSHI BAR AREA. OBSERVED TUNA AT 50F, YELLOW TRAIL, SALMON SKIN AND CRAB MEAT AT 50F, STORED AT A REACH IN REFRIGERATOR.
SLICED TOMATO MEASURED AT 58F AND FISH EGGS NOTED AT 50F, STORED ON TOP OF COOL ICE BACK AND NEAR SUSHI BAR AREA. OBSERVED TUNA AT 50F, YELLOW TRAIL, SALMON SKIN AND CRAB MEAT AT 50F, STORED AT A REACH IN REFRIGERATOR.
SLICED TOMATO MEASURED AT 58F AND FISH EGGS NOTED AT 50F, STORED ON TOP OF COOL ICE BACK AND NEAR SUSHI BAR AREA. OBSERVED TUNA AT 50F, YELLOW TRAIL, SALMON SKIN AND CRAB MEAT AT 50F, STORED AT A REACH IN REFRIGERATOR.
SLICED TOMATO MEASURED AT 58F AND FISH EGGS NOTED AT 50F, STORED ON TOP OF COOL ICE BACK AND NEAR SUSHI BAR AREA. OBSERVED TUNA AT 50F, YELLOW TRAIL, SALMON SKIN AND CRAB MEAT AT 50F, STORED AT A REACH IN REFRIGERATOR.
SLICED TOMATO MEASURED AT 58F AND FISH EGGS NOTED AT 50F, STORED ON TOP OF COOL ICE BACK AND NEAR SUSHI BAR AREA. OBSERVED TUNA AT 50F, YELLOW TRAIL, SALMON SKIN AND CRAB MEAT AT 50F, STORED AT A REACH IN REFRIGERATOR.
SLICED TOMATO MEASURED AT 58F AND FISH EGGS NOTED AT 50F, STORED ON TOP OF COOL ICE BACK AND NEAR SUSHI BAR AREA. OBSERVED TUNA AT 50F, YELLOW TRAIL, SALMON SKIN AND CRAB MEAT AT 50F, STORED AT A REACH IN REFRIGERATOR.
SLICED TOMATO MEASURED AT 58F AND FISH EGGS NOTED AT 50F, STORED ON TOP OF COOL ICE BACK AND NEAR SUSHI BAR AREA.
REACH IN REFRIGERATION UNIT WAS MEASURED AT >50F.
BROKEN MISSING FAUCET AT THE FOOD PREP SINK. REACH IN REFRIGERATION UNIT WAS MEASURED AT >50F.
BROKEN MISSING FAUCET AT THE FOOD PREP SINK. REACH IN REFRIGERATION UNIT WAS MEASURED AT >50F.
BROKEN MISSING FAUCET AT THE FOOD PREP SINK. REACH IN REFRIGERATION UNIT WAS MEASURED AT >50F.
BROKEN MISSING FAUCET AT THE FOOD PREP SINK. REACH IN REFRIGERATION UNIT WAS MEASURED AT >50F.
BROKEN MISSING FAUCET AT THE FOOD PREP SINK. REACH IN REFRIGERATION UNIT WAS MEASURED AT >50F.
BROKEN MISSING FAUCET AT THE FOOD PREP SINK. REACH IN REFRIGERATION UNIT WAS MEASURED AT >50F.
BROKEN MISSING FAUCET AT THE FOOD PREP SINK. REACH IN REFRIGERATION UNIT WAS MEASURED AT >50F.
BROKEN MISSING FAUCET AT THE FOOD PREP SINK. REACH IN REFRIGERATION UNIT WAS MEASURED AT >50F.
BROKEN MISSING FAUCET AT THE FOOD PREP SINK. REACH IN REFRIGERATION UNIT WAS MEASURED AT >50F.
BROKEN MISSING FAUCET AT THE FOOD PREP SINK. REACH IN REFRIGERATION UNIT WAS MEASURED AT >50F.
BROKEN MISSING FAUCET AT THE FOOD PREP SINK. REACH IN REFRIGERATION UNIT WAS MEASURED AT >50F.
BROKEN MISSING FAUCET AT THE FOOD PREP SINK. REACH IN REFRIGERATION UNIT WAS MEASURED AT >50F.
BROKEN MISSING FAUCET AT THE FOOD PREP SINK. REACH IN REFRIGERATION UNIT WAS MEASURED AT >50F.
BROKEN MISSING FAUCET AT THE FOOD PREP SINK. REACH IN REFRIGERATION UNIT WAS MEASURED AT >50F.
BROKEN MISSING FAUCET AT THE FOOD PREP SINK. REACH IN REFRIGERATION UNIT WAS MEASURED AT >50F.
BROKEN MISSING FAUCET AT THE FOOD PREP SINK. REACH IN REFRIGERATION UNIT WAS MEASURED AT >50F.
BROKEN MISSING FAUCET AT THE FOOD PREP SINK. REACH IN REFRIGERATION UNIT WAS MEASURED AT >50F.
BROKEN MISSING FAUCET AT THE FOOD PREP SINK. REACH IN REFRIGERATION UNIT WAS MEASURED AT >50F.
BROKEN MISSING FAUCET AT THE FOOD PREP SINK. REACH IN REFRIGERATION UNIT WAS MEASURED AT >50F.
BROKEN MISSING FAUCET AT THE FOOD PREP SINK. REACH IN REFRIGERATION UNIT WAS MEASURED AT >50F.
BROKEN MISSING FAUCET AT THE FOOD PREP SINK. REACH IN REFRIGERATION UNIT WAS MEASURED AT >50F.
BROKEN MISSING FAUCET AT THE FOOD PREP SINK. REACH IN REFRIGERATION UNIT WAS MEASURED AT >50F.
BROKEN MISSING FAUCET AT THE FOOD PREP SINK. REACH IN REFRIGERATION UNIT WAS MEASURED AT >50F.
BROKEN MISSING FAUCET AT THE FOOD PREP SINK. REACH IN REFRIGERATION UNIT WAS MEASURED AT >50F.
BROKEN MISSING FAUCET AT THE FOOD PREP SINK. REACH IN REFRIGERATION UNIT WAS MEASURED AT >50F.
BROKEN MISSING FAUCET AT THE FOOD PREP SINK. REACH IN REFRIGERATION UNIT WAS MEASURED AT >50F.
BROKEN MISSING FAUCET AT THE FOOD PREP SINK. REACH IN REFRIGERATION UNIT WAS MEASURED AT >50F.
BROKEN MISSING FAUCET AT THE FOOD PREP SINK. REACH IN REFRIGERATION UNIT WAS MEASURED AT >50F.
BROKEN MISSING FAUCET AT THE FOOD PREP SINK. REACH IN REFRIGERATION UNIT WAS MEASURED AT >50F.
BROKEN MISSING FAUCET AT THE FOOD PREP SINK. REACH IN REFRIGERATION UNIT WAS MEASURED AT >50F.
BROKEN MISSING FAUCET AT THE FOOD PREP SINK. REACH IN REFRIGERATION UNIT WAS MEASURED AT >50F.
BROKEN MISSING FAUCET AT THE FOOD PREP SINK. REACH IN REFRIGERATION UNIT WAS MEASURED AT >50F.
BROKEN MISSING FAUCET AT THE FOOD PREP SINK. REACH IN REFRIGERATION UNIT WAS MEASURED AT >50F.
BROKEN MISSING FAUCET AT THE FOOD PREP SINK. REACH IN REFRIGERATION UNIT WAS MEASURED AT >50F.
BROKEN MISSING FAUCET AT THE FOOD PREP SINK. REACH IN REFRIGERATION UNIT WAS MEASURED AT >50F.
BROKEN MISSING FAUCET AT THE FOOD PREP SINK. REACH IN REFRIGERATION UNIT WAS MEASURED AT >50F.
BROKEN MISSING FAUCET AT THE FOOD PREP SINK. REACH IN REFRIGERATION UNIT WAS MEASURED AT >50F.
BROKEN MISSING FAUCET AT THE FOOD PREP SINK. REACH IN REFRIGERATION UNIT WAS MEASURED AT >50F.
BROKEN MISSING FAUCET AT THE FOOD PREP SINK. REACH IN REFRIGERATION UNIT WAS MEASURED AT >50F.
BROKEN MISSING FAUCET AT THE FOOD PREP SINK. REACH IN REFRIGERATION UNIT WAS MEASURED AT >50F.
BROKEN MISSING FAUCET AT THE FOOD PREP SINK. REACH IN REFRIGERATION UNIT WAS MEASURED AT >50F.
BROKEN MISSING FAUCET AT THE FOOD PREP SINK. REACH IN REFRIGERATION UNIT WAS MEASURED AT >50F.
BROKEN MISSING FAUCET AT THE FOOD PREP SINK. REACH IN REFRIGERATION UNIT WAS MEASURED AT >50F.
BROKEN MISSING FAUCET AT THE FOOD PREP SINK. REACH IN REFRIGERATION UNIT WAS MEASURED AT >50F.
BROKEN MISSING FAUCET AT THE FOOD PREP SINK. REACH IN REFRIGERATION UNIT WAS MEASURED AT >50F.
BROKEN MISSING FAUCET AT THE FOOD PREP SINK. REACH IN REFRIGERATION UNIT WAS MEASURED AT >50F.
BROKEN MISSING FAUCET AT THE FOOD PREP SINK. REACH IN REFRIGERATION UNIT WAS MEASURED AT >50F.
BROKEN MISSING FAUCET AT THE FOOD PREP SINK. REACH IN REFRIGERATION UNIT WAS MEASURED AT >50F.
BROKEN MISSING FAUCET AT THE FOOD PREP SINK. REACH IN REFRIGERATION UNIT WAS MEASURED AT >50F.
BROKEN MISSING FAUCET AT THE FOOD PREP SINK.
SUSHI RICE IS KEPT 4 HOURS BUT LACK OF WRITTEN PROCEDURES.

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Takes reservations:

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Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

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

Good for groups:

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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:

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Caters:

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Wheelchair accessible:

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Live music:

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Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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STARBUCKS COFFEE #565	Palo Alto, CA
HAPPY DONUTS	Palo Alto, CA
STARBUCKS #6859	Commerce, CA
OLIVE DELL RANCH	Colton, CA
VALLEY FOOD CENTER	KERMAN, CA
LA PLACITA DEL D.F RESTAURANT	Los Angeles, CA
WIENERSCHNITZEL #293	Orange, CA
STARBUCKS COFFEE #10997	Escalon, CA
BURGER KING #14581	Sloughhouse, CA
SUBWAY #2758	San Marcos, CA

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