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Business Info

Restaurant: HUNG VUONG TOFU & VEGETARIAN FOO
Address: 1741 Berryessa Road B, San Jose, CA 95131
Type: Restaurant 0-5 Employees
Total inspections: 12
Last inspection: May 23, 2013

Score
(the higher the better)
90

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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)
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)
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 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)

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)

Any food is misbranded if its labeling is false or misleading, if it is offered for sale under the name of another food, or if it is an imitation of another food for which a definition and standard of identity has been established by regulation. (114087, 114089, 114089.1(a, b), 114090, 114093.1)
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)
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
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,)
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)
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)
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,)

Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. (113967, 113976, 113980, 113988, 113990, 114035, 114254(c), 114254.3,)
All food 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)
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)
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 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))
Any food is misbranded if its labeling is false or misleading, if it is offered for sale under the name of another food, or if it is an imitation of another food for which a definition and standard of identity has been established by regulation. (114087, 114089, 114089.1(a, b), 114090, 114093.1)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))

All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (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)
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)
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
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))
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))
Any food is misbranded if its labeling is false or misleading, if it is offered for sale under the name of another food, or if it is an imitation of another food for which a definition and standard of identity has been established by regulation. (114087, 114089, 114089.1(a, b), 114090, 114093.1)
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)
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))

When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
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
Any food is misbranded if its labeling is false or misleading, if it is offered for sale under the name of another food, or if it is an imitation of another food for which a definition and standard of identity has been established by regulation. (114087, 114089, 114089.1(a, b), 114090, 114093.1)
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)

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))
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
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 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)
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
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
Any food is misbranded if its labeling is false or misleading, if it is offered for sale under the name of another food, or if it is an imitation of another food for which a definition and standard of identity has been established by regulation. (114087, 114089, 114089.1(a, b), 114090, 114093.1)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)

OBSERVED COOK VEGETABLE/TOFU MIXTURE COOLING IN A COLINDER WITH PLASTIC COVER AND MEASURED AT 71-81F AFTER 2 HOURS.
OBSERVED FLIES IN THE FACILITY.
OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR. OBSERVED FRIED BANANA WITHOUT COVER AT FRONT COUNTER.
SEVERAL CONTAINER OF FOOD (VEGETABLES/SHREDDED TOFU) STORED UNCOVERED IN THE WALK IN REFRIGERATOR.
OBSERVED SANITIZER INSTEAD OF HAND SOAP AT THE HAND WASH STATION IN THE BACK ROOM. OBSERVED UTENSILS STORED IN THIS HAND SINK.
SEVERAL PREPACKAGE DESSERTS AND MEAL PLATES ON THE COUNTER AND IN THE REACH IN REFRIGERATOR FOR SELF SERVICE WITHOUT LABELS.
SEVERAL PREPACKAGE RICE/NOODLE/TOFU PLATES ARE DISPLAYED FOR SELF SERVICE WITHOUT EXPIRATION TIME OR TIME THE FOOD WAS PUT ON DISPLAY AT ROOM TEMPERATURE.
THE WALK IN REFRIGERATOR IS LEAKING WATER ALL OVER THE FLOOR. THERE IS HEAVY ACCUMULATION OF GREASE IN THE BAFFLE FILTER OF THE HOOD (AND A PIECE OF PAPER STUCK BETWEEN THE FILTER). HOME STYLE PLASTIC CONTAINER WAS USED TO STORE FOOD.
THERE IS STANDING WATER THROUGHOUT THE KITCHEN AREA AND WALK IN REFRIGERATOR.
YELLOW NOODLES IN THE STEAM TABLE MEASURED AT 120F.

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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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