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Business Info

Restaurant: HUONG PHO SAIGON
Address: 4116 Monterey Road, San Jose, CA 95111
Type: Restaurant 6-25 Employees
Total inspections: 9
Last inspection: Sep 18, 2013

Score
(the higher the better)
91

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Violation descriptions and comments

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))
Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
All 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.
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)
A person in charge shall be present at the food facility during all hours of operation. (113945-113945.1, 113984.1, 114075)
Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
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.
Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
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,)
Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
Raw, whole produce shall be washed prior to preparation. (113992)
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)

All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)

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))
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)
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))
Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))

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))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)
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)
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.
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))

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)
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))
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
Employees with a communicable disease shall be excluded from the food facility / preparation of food. Gloves shall be worn if an employee has cuts, wounds, and rashes. No employee shall commit any act that may contaminate or adulterate food, food contact surface, or utensils. (113949.5). The permit holder shall require food employees to report incidents of illness or injury and comply with all applicable restrictions. (113949.2, 113950,113950.5, 113973(a))
Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.

All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
All liquid waste must drain to an approved fully functioning sewage disposal system. (114197)
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)

DISHWASHER WAS FOUND NOT SANITIZING UTENSILS.
FLOOR SINK NEXT TO DISHWASHER IS OVER FLOWING WHEN DISHWASHER DISCHARGES WASTE AND DRAINING INTO FLOOR DRAIN.
GRILLED BEEF AND SPRING ROLL WERE FOUND ON FRONT COUNTER FOR MORE THAN 4 HOURS AT ROOM TEMPERATURE.
IN PROCESS OF OBTAINING A FOOD SAFETY CERTIFICATION
NO PAPER TOWELS WERE AVAILABLE AT HAND WASH SINK.
SANITIZER LEVEL AT LINEN SANITIZING BUCKET WAS FOUND ABOVE 200PPM.

When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
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 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)
A copy of the most recent routine inspection report conducted to assess compliance with this part shall be maintained at the food facility and made available upon request. (113725.1)
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)
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 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)

FOUND 2 COOKED RICE SCOOPS STORED IN WATER AT ROOM TEMPERATURE.
FOUND 2 NONE WORKING LIGHTS AT THE HOOD.
FOUND A JACKET AND A BACKPACK STORED ON A SHELF NEXT TO FOOD ITEMS IN BACK ROOM.
FOUND A PLASTIC BOWL BEING USED AS A SCOOP FOR THE RICE.
FOUND THE METAL SHELVES IN THE KITCHEN NEXT TO THE COOKING RANGE AND INSIDE THE WALK IN COOLER WITH EXCESSIVE GREASE AND FOOD DEBRIS.
FOUND MOLD LIKE SUBSTANCE ON THE WALK IN COOLER FAN COVERS. FOUND A PLASTIC BOWL BEING USED AS A SCOOP FOR THE RICE.
FOUND THE METAL SHELVES IN THE KITCHEN NEXT TO THE COOKING RANGE AND INSIDE THE WALK IN COOLER WITH EXCESSIVE GREASE AND FOOD DEBRIS.
FOUND MOLD LIKE SUBSTANCE ON THE WALK IN COOLER FAN COVERS. FOUND A PLASTIC BOWL BEING USED AS A SCOOP FOR THE RICE.
FOUND THE METAL SHELVES IN THE KITCHEN NEXT TO THE COOKING RANGE AND INSIDE THE WALK IN COOLER WITH EXCESSIVE GREASE AND FOOD DEBRIS.
FOUND MOLD LIKE SUBSTANCE ON THE WALK IN COOLER FAN COVERS. FOUND A PLASTIC BOWL BEING USED AS A SCOOP FOR THE RICE.
FOUND THE METAL SHELVES IN THE KITCHEN NEXT TO THE COOKING RANGE AND INSIDE THE WALK IN COOLER WITH EXCESSIVE GREASE AND FOOD DEBRIS.
FOUND MOLD LIKE SUBSTANCE ON THE WALK IN COOLER FAN COVERS. FOUND A PLASTIC BOWL BEING USED AS A SCOOP FOR THE RICE.
FOUND THE METAL SHELVES IN THE KITCHEN NEXT TO THE COOKING RANGE AND INSIDE THE WALK IN COOLER WITH EXCESSIVE GREASE AND FOOD DEBRIS.
FOUND MOLD LIKE SUBSTANCE ON THE WALK IN COOLER FAN COVERS. FOUND A PLASTIC BOWL BEING USED AS A SCOOP FOR THE RICE.
FOUND THE METAL SHELVES IN THE KITCHEN NEXT TO THE COOKING RANGE AND INSIDE THE WALK IN COOLER WITH EXCESSIVE GREASE AND FOOD DEBRIS.
FOUND MOLD LIKE SUBSTANCE ON THE WALK IN COOLER FAN COVERS. FOUND A PLASTIC BOWL BEING USED AS A SCOOP FOR THE RICE.
FOUND THE METAL SHELVES IN THE KITCHEN NEXT TO THE COOKING RANGE AND INSIDE THE WALK IN COOLER WITH EXCESSIVE GREASE AND FOOD DEBRIS.
FOUND MOLD LIKE SUBSTANCE ON THE WALK IN COOLER FAN COVERS. FOUND A PLASTIC BOWL BEING USED AS A SCOOP FOR THE RICE.
FOUND THE METAL SHELVES IN THE KITCHEN NEXT TO THE COOKING RANGE AND INSIDE THE WALK IN COOLER WITH EXCESSIVE GREASE AND FOOD DEBRIS.
FOUND MOLD LIKE SUBSTANCE ON THE WALK IN COOLER FAN COVERS. FOUND A PLASTIC BOWL BEING USED AS A SCOOP FOR THE RICE.
FOUND THE METAL SHELVES IN THE KITCHEN NEXT TO THE COOKING RANGE AND INSIDE THE WALK IN COOLER WITH EXCESSIVE GREASE AND FOOD DEBRIS.
FOUND MOLD LIKE SUBSTANCE ON THE WALK IN COOLER FAN COVERS. FOUND A PLASTIC BOWL BEING USED AS A SCOOP FOR THE RICE.
FOUND THE METAL SHELVES IN THE KITCHEN NEXT TO THE COOKING RANGE AND INSIDE THE WALK IN COOLER WITH EXCESSIVE GREASE AND FOOD DEBRIS.
FOUND MOLD LIKE SUBSTANCE ON THE WALK IN COOLER FAN COVERS. FOUND A PLASTIC BOWL BEING USED AS A SCOOP FOR THE RICE.
FOUND THE METAL SHELVES IN THE KITCHEN NEXT TO THE COOKING RANGE AND INSIDE THE WALK IN COOLER WITH EXCESSIVE GREASE AND FOOD DEBRIS.
FOUND MOLD LIKE SUBSTANCE ON THE WALK IN COOLER FAN COVERS. FOUND A PLASTIC BOWL BEING USED AS A SCOOP FOR THE RICE.
FOUND THE METAL SHELVES IN THE KITCHEN NEXT TO THE COOKING RANGE AND INSIDE THE WALK IN COOLER WITH EXCESSIVE GREASE AND FOOD DEBRIS.
FOUND MOLD LIKE SUBSTANCE ON THE WALK IN COOLER FAN COVERS. FOUND A PLASTIC BOWL BEING USED AS A SCOOP FOR THE RICE.
FOUND THE METAL SHELVES IN THE KITCHEN NEXT TO THE COOKING RANGE AND INSIDE THE WALK IN COOLER WITH EXCESSIVE GREASE AND FOOD DEBRIS.
FOUND MOLD LIKE SUBSTANCE ON THE WALK IN COOLER FAN COVERS. FOUND A PLASTIC BOWL BEING USED AS A SCOOP FOR THE RICE.
FOUND THE METAL SHELVES IN THE KITCHEN NEXT TO THE COOKING RANGE AND INSIDE THE WALK IN COOLER WITH EXCESSIVE GREASE AND FOOD DEBRIS.
FOUND MOLD LIKE SUBSTANCE ON THE WALK IN COOLER FAN COVERS.
FOUND DUCKS AND A PIG (COOKED) AT TEMPERATURE BETWEEN 120-134F.
FOUND NO CHLORINE TEST STRIPS AVAILABLE.
FOUND NO PROBE TYPE THERMOMETER TO TAKE INTERNAL FOOD TEMPERATURE.
FOUND NO WORKING WALK IN COOLER THERMOMETERS. FOUND NO PROBE TYPE THERMOMETER TO TAKE INTERNAL FOOD TEMPERATURE.
FOUND NO WORKING WALK IN COOLER THERMOMETERS. FOUND NO PROBE TYPE THERMOMETER TO TAKE INTERNAL FOOD TEMPERATURE.
FOUND NO WORKING WALK IN COOLER THERMOMETERS. FOUND NO PROBE TYPE THERMOMETER TO TAKE INTERNAL FOOD TEMPERATURE.
FOUND NO WORKING WALK IN COOLER THERMOMETERS. FOUND NO PROBE TYPE THERMOMETER TO TAKE INTERNAL FOOD TEMPERATURE.
FOUND NO WORKING WALK IN COOLER THERMOMETERS. FOUND NO PROBE TYPE THERMOMETER TO TAKE INTERNAL FOOD TEMPERATURE.
FOUND NO WORKING WALK IN COOLER THERMOMETERS. FOUND NO PROBE TYPE THERMOMETER TO TAKE INTERNAL FOOD TEMPERATURE.
FOUND NO WORKING WALK IN COOLER THERMOMETERS. FOUND NO PROBE TYPE THERMOMETER TO TAKE INTERNAL FOOD TEMPERATURE.
FOUND NO WORKING WALK IN COOLER THERMOMETERS. FOUND NO PROBE TYPE THERMOMETER TO TAKE INTERNAL FOOD TEMPERATURE.
FOUND NO WORKING WALK IN COOLER THERMOMETERS. FOUND NO PROBE TYPE THERMOMETER TO TAKE INTERNAL FOOD TEMPERATURE.
FOUND NO WORKING WALK IN COOLER THERMOMETERS. FOUND NO PROBE TYPE THERMOMETER TO TAKE INTERNAL FOOD TEMPERATURE.
FOUND NO WORKING WALK IN COOLER THERMOMETERS. FOUND NO PROBE TYPE THERMOMETER TO TAKE INTERNAL FOOD TEMPERATURE.
FOUND NO WORKING WALK IN COOLER THERMOMETERS. FOUND NO PROBE TYPE THERMOMETER TO TAKE INTERNAL FOOD TEMPERATURE.
FOUND NO WORKING WALK IN COOLER THERMOMETERS. FOUND NO PROBE TYPE THERMOMETER TO TAKE INTERNAL FOOD TEMPERATURE.
FOUND NO WORKING WALK IN COOLER THERMOMETERS.
FOUND SOME PUCKED CABBAGE WITH CARROTS IN SINGLE USE CUPS WITH NO LABEL.
FOUND MOLD LIKE SUBSTANCE ON THE FLAP INSIDE THE ICE FOUND SOME PUCKED CABBAGE WITH CARROTS IN SINGLE USE CUPS WITH NO LABEL.
FOUND MOLD LIKE SUBSTANCE ON THE FLAP INSIDE THE ICE FOUND SOME PUCKED CABBAGE WITH CARROTS IN SINGLE USE CUPS WITH NO LABEL.
FOUND MOLD LIKE SUBSTANCE ON THE FLAP INSIDE THE ICE FOUND SOME PUCKED CABBAGE WITH CARROTS IN SINGLE USE CUPS WITH NO LABEL.
FOUND MOLD LIKE SUBSTANCE ON THE FLAP INSIDE THE ICE FOUND SOME PUCKED CABBAGE WITH CARROTS IN SINGLE USE CUPS WITH NO LABEL.
FOUND MOLD LIKE SUBSTANCE ON THE FLAP INSIDE THE ICE FOUND SOME PUCKED CABBAGE WITH CARROTS IN SINGLE USE CUPS WITH NO LABEL.
FOUND MOLD LIKE SUBSTANCE ON THE FLAP INSIDE THE ICE FOUND SOME PUCKED CABBAGE WITH CARROTS IN SINGLE USE CUPS WITH NO LABEL.
FOUND MOLD LIKE SUBSTANCE ON THE FLAP INSIDE THE ICE FOUND SOME PUCKED CABBAGE WITH CARROTS IN SINGLE USE CUPS WITH NO LABEL.
FOUND MOLD LIKE SUBSTANCE ON THE FLAP INSIDE THE ICE FOUND SOME PUCKED CABBAGE WITH CARROTS IN SINGLE USE CUPS WITH NO LABEL.
FOUND MOLD LIKE SUBSTANCE ON THE FLAP INSIDE THE ICE FOUND SOME PUCKED CABBAGE WITH CARROTS IN SINGLE USE CUPS WITH NO LABEL.
FOUND MOLD LIKE SUBSTANCE ON THE FLAP INSIDE THE ICE FOUND SOME PUCKED CABBAGE WITH CARROTS IN SINGLE USE CUPS WITH NO LABEL.
FOUND MOLD LIKE SUBSTANCE ON THE FLAP INSIDE THE ICE FOUND SOME PUCKED CABBAGE WITH CARROTS IN SINGLE USE CUPS WITH NO LABEL.
FOUND MOLD LIKE SUBSTANCE ON THE FLAP INSIDE THE ICE FOUND SOME PUCKED CABBAGE WITH CARROTS IN SINGLE USE CUPS WITH NO LABEL.
FOUND MOLD LIKE SUBSTANCE ON THE FLAP INSIDE THE ICE FOUND SOME PUCKED CABBAGE WITH CARROTS IN SINGLE USE CUPS WITH NO LABEL.
FOUND MOLD LIKE SUBSTANCE ON THE FLAP INSIDE THE ICE
LAST INSPECTION REPORT IS NOT AVAILABLE ON SITE.

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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:

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Cuisines:

Afghan African American Argentinian Asian Austrian Bagels Bakery Barbecue Bolivian Brazilian Breakfast & Brunch Buffet Burgers Cajun & Creole California Caribbean Chicken Chilean Chinese Coffee Colombian Cuban Delicatessen Desserts & Ice Cream Dim Sum Diner Dominican Donuts Eastern European Ecuadorian El Salvadoran English & Irish Ethiopian & Eritrean European Fast Food Filipino Floribbean French Frozen Yogurt Gastropub German Greek Guatemalan Hawaiian Honduran Hot Dogs & Sausages Indian Indonesian International Italian Jamaican Japanese Korean Kosher Latin American Mediterranean Mexican Middle Eastern Modern American Moroccan Nicaraguan Noodle Shop Nuevo Latino Organic Pakistani Peruvian Pizza Portuguese Pub Food Puerto Rican Russian Salad Sandwiches & Subs Seafood Smoothies Soup Southern & Soul Southwestern Spanish Steakhouse Sushi Tacos Tapas Tea Teriyaki Tex-Mex Thai Turkish Uruguayan Vegetarian Venezuelan Vietnamese Wine Bar

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