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Business Info

Restaurant: INDIA CASH & CARRY (KITCHEN)
Address: 1138 S De Anza Bl, San Jose, CA 95129
Type: Restaurant 0-5 Employees
Total inspections: 11
Last inspection: Sep 16, 2013

Score
(the higher the better)
95

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Violation descriptions and comments

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))
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))
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))

Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
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))
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))

Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
All 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)
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
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)
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.
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
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))
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))

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)
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash hands after using the restroom (113953.5) (b) No smoking signs shall be posted in food preparation, food storage, warewashing, and utensil storage areas (113978). (c) Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. (d) Any food facility constructed before January 1, 2004 without public toilet facilities, shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided (113725.1, 114381 (e)).
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))
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))
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)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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)

MEASURED TEMPERATURE OF HOT RUNNING WATER FROM FAUCET TO ALL SINKS AT 81-82F.
MEASURED TEMPERATURE OF MILK AT 47F IN CHEF REFRIGERATOR.
MEASURED TEMPERATURE OF MINT SAUCE AT 44F IN CHEF REFRIGERATOR.
OBSERVED REFRIGERATED TRUCK STILL IN OPERATION OUT DOOR BEHIND BUILDING. FOUND BOXES OF FRESH VEGETABLES AND UNPACKAGED SAMOSA (ON PASTRY RACK) INSIDE TRUCK. MEASURED TEMPERATURE OF MINT SAUCE AT 44F IN CHEF REFRIGERATOR.
OBSERVED REFRIGERATED TRUCK STILL IN OPERATION OUT DOOR BEHIND BUILDING. FOUND BOXES OF FRESH VEGETABLES AND UNPACKAGED SAMOSA (ON PASTRY RACK) INSIDE TRUCK. MEASURED TEMPERATURE OF MINT SAUCE AT 44F IN CHEF REFRIGERATOR.
OBSERVED REFRIGERATED TRUCK STILL IN OPERATION OUT DOOR BEHIND BUILDING. FOUND BOXES OF FRESH VEGETABLES AND UNPACKAGED SAMOSA (ON PASTRY RACK) INSIDE TRUCK. MEASURED TEMPERATURE OF MINT SAUCE AT 44F IN CHEF REFRIGERATOR.
OBSERVED REFRIGERATED TRUCK STILL IN OPERATION OUT DOOR BEHIND BUILDING. FOUND BOXES OF FRESH VEGETABLES AND UNPACKAGED SAMOSA (ON PASTRY RACK) INSIDE TRUCK. MEASURED TEMPERATURE OF MINT SAUCE AT 44F IN CHEF REFRIGERATOR.
OBSERVED REFRIGERATED TRUCK STILL IN OPERATION OUT DOOR BEHIND BUILDING. FOUND BOXES OF FRESH VEGETABLES AND UNPACKAGED SAMOSA (ON PASTRY RACK) INSIDE TRUCK. MEASURED TEMPERATURE OF MINT SAUCE AT 44F IN CHEF REFRIGERATOR.
OBSERVED REFRIGERATED TRUCK STILL IN OPERATION OUT DOOR BEHIND BUILDING. FOUND BOXES OF FRESH VEGETABLES AND UNPACKAGED SAMOSA (ON PASTRY RACK) INSIDE TRUCK. MEASURED TEMPERATURE OF MINT SAUCE AT 44F IN CHEF REFRIGERATOR.
OBSERVED REFRIGERATED TRUCK STILL IN OPERATION OUT DOOR BEHIND BUILDING. FOUND BOXES OF FRESH VEGETABLES AND UNPACKAGED SAMOSA (ON PASTRY RACK) INSIDE TRUCK. MEASURED TEMPERATURE OF MINT SAUCE AT 44F IN CHEF REFRIGERATOR.
OBSERVED REFRIGERATED TRUCK STILL IN OPERATION OUT DOOR BEHIND BUILDING. FOUND BOXES OF FRESH VEGETABLES AND UNPACKAGED SAMOSA (ON PASTRY RACK) INSIDE TRUCK. MEASURED TEMPERATURE OF MINT SAUCE AT 44F IN CHEF REFRIGERATOR.
OBSERVED REFRIGERATED TRUCK STILL IN OPERATION OUT DOOR BEHIND BUILDING. FOUND BOXES OF FRESH VEGETABLES AND UNPACKAGED SAMOSA (ON PASTRY RACK) INSIDE TRUCK. MEASURED TEMPERATURE OF MINT SAUCE AT 44F IN CHEF REFRIGERATOR.
OBSERVED REFRIGERATED TRUCK STILL IN OPERATION OUT DOOR BEHIND BUILDING. FOUND BOXES OF FRESH VEGETABLES AND UNPACKAGED SAMOSA (ON PASTRY RACK) INSIDE TRUCK. MEASURED TEMPERATURE OF MINT SAUCE AT 44F IN CHEF REFRIGERATOR.
OBSERVED REFRIGERATED TRUCK STILL IN OPERATION OUT DOOR BEHIND BUILDING. FOUND BOXES OF FRESH VEGETABLES AND UNPACKAGED SAMOSA (ON PASTRY RACK) INSIDE TRUCK. MEASURED TEMPERATURE OF MINT SAUCE AT 44F IN CHEF REFRIGERATOR.
OBSERVED REFRIGERATED TRUCK STILL IN OPERATION OUT DOOR BEHIND BUILDING. FOUND BOXES OF FRESH VEGETABLES AND UNPACKAGED SAMOSA (ON PASTRY RACK) INSIDE TRUCK. MEASURED TEMPERATURE OF MINT SAUCE AT 44F IN CHEF REFRIGERATOR.
OBSERVED REFRIGERATED TRUCK STILL IN OPERATION OUT DOOR BEHIND BUILDING. FOUND BOXES OF FRESH VEGETABLES AND UNPACKAGED SAMOSA (ON PASTRY RACK) INSIDE TRUCK. MEASURED TEMPERATURE OF MINT SAUCE AT 44F IN CHEF REFRIGERATOR.
OBSERVED REFRIGERATED TRUCK STILL IN OPERATION OUT DOOR BEHIND BUILDING. FOUND BOXES OF FRESH VEGETABLES AND UNPACKAGED SAMOSA (ON PASTRY RACK) INSIDE TRUCK. MEASURED TEMPERATURE OF MINT SAUCE AT 44F IN CHEF REFRIGERATOR.
OBSERVED REFRIGERATED TRUCK STILL IN OPERATION OUT DOOR BEHIND BUILDING. FOUND BOXES OF FRESH VEGETABLES AND UNPACKAGED SAMOSA (ON PASTRY RACK) INSIDE TRUCK. MEASURED TEMPERATURE OF MINT SAUCE AT 44F IN CHEF REFRIGERATOR.
OBSERVED REFRIGERATED TRUCK STILL IN OPERATION OUT DOOR BEHIND BUILDING. FOUND BOXES OF FRESH VEGETABLES AND UNPACKAGED SAMOSA (ON PASTRY RACK) INSIDE TRUCK. MEASURED TEMPERATURE OF MINT SAUCE AT 44F IN CHEF REFRIGERATOR.
OBSERVED REFRIGERATED TRUCK STILL IN OPERATION OUT DOOR BEHIND BUILDING. FOUND BOXES OF FRESH VEGETABLES AND UNPACKAGED SAMOSA (ON PASTRY RACK) INSIDE TRUCK. MEASURED TEMPERATURE OF MINT SAUCE AT 44F IN CHEF REFRIGERATOR.
OBSERVED REFRIGERATED TRUCK STILL IN OPERATION OUT DOOR BEHIND BUILDING. FOUND BOXES OF FRESH VEGETABLES AND UNPACKAGED SAMOSA (ON PASTRY RACK) INSIDE TRUCK. MEASURED TEMPERATURE OF MINT SAUCE AT 44F IN CHEF REFRIGERATOR.
OBSERVED REFRIGERATED TRUCK STILL IN OPERATION OUT DOOR BEHIND BUILDING. FOUND BOXES OF FRESH VEGETABLES AND UNPACKAGED SAMOSA (ON PASTRY RACK) INSIDE TRUCK. MEASURED TEMPERATURE OF MINT SAUCE AT 44F IN CHEF REFRIGERATOR.
OBSERVED REFRIGERATED TRUCK STILL IN OPERATION OUT DOOR BEHIND BUILDING. FOUND BOXES OF FRESH VEGETABLES AND UNPACKAGED SAMOSA (ON PASTRY RACK) INSIDE TRUCK. MEASURED TEMPERATURE OF MINT SAUCE AT 44F IN CHEF REFRIGERATOR.
OBSERVED REFRIGERATED TRUCK STILL IN OPERATION OUT DOOR BEHIND BUILDING. FOUND BOXES OF FRESH VEGETABLES AND UNPACKAGED SAMOSA (ON PASTRY RACK) INSIDE TRUCK. MEASURED TEMPERATURE OF MINT SAUCE AT 44F IN CHEF REFRIGERATOR.
OBSERVED REFRIGERATED TRUCK STILL IN OPERATION OUT DOOR BEHIND BUILDING. FOUND BOXES OF FRESH VEGETABLES AND UNPACKAGED SAMOSA (ON PASTRY RACK) INSIDE TRUCK. MEASURED TEMPERATURE OF MINT SAUCE AT 44F IN CHEF REFRIGERATOR.
OBSERVED REFRIGERATED TRUCK STILL IN OPERATION OUT DOOR BEHIND BUILDING. FOUND BOXES OF FRESH VEGETABLES AND UNPACKAGED SAMOSA (ON PASTRY RACK) INSIDE TRUCK. MEASURED TEMPERATURE OF MINT SAUCE AT 44F IN CHEF REFRIGERATOR.
OBSERVED REFRIGERATED TRUCK STILL IN OPERATION OUT DOOR BEHIND BUILDING. FOUND BOXES OF FRESH VEGETABLES AND UNPACKAGED SAMOSA (ON PASTRY RACK) INSIDE TRUCK. MEASURED TEMPERATURE OF MINT SAUCE AT 44F IN CHEF REFRIGERATOR.
OBSERVED REFRIGERATED TRUCK STILL IN OPERATION OUT DOOR BEHIND BUILDING. FOUND BOXES OF FRESH VEGETABLES AND UNPACKAGED SAMOSA (ON PASTRY RACK) INSIDE TRUCK. MEASURED TEMPERATURE OF MINT SAUCE AT 44F IN CHEF REFRIGERATOR.
OBSERVED REFRIGERATED TRUCK STILL IN OPERATION OUT DOOR BEHIND BUILDING. FOUND BOXES OF FRESH VEGETABLES AND UNPACKAGED SAMOSA (ON PASTRY RACK) INSIDE TRUCK. MEASURED TEMPERATURE OF MINT SAUCE AT 44F IN CHEF REFRIGERATOR.
OBSERVED REFRIGERATED TRUCK STILL IN OPERATION OUT DOOR BEHIND BUILDING. FOUND BOXES OF FRESH VEGETABLES AND UNPACKAGED SAMOSA (ON PASTRY RACK) INSIDE TRUCK. MEASURED TEMPERATURE OF MINT SAUCE AT 44F IN CHEF REFRIGERATOR.
OBSERVED REFRIGERATED TRUCK STILL IN OPERATION OUT DOOR BEHIND BUILDING. FOUND BOXES OF FRESH VEGETABLES AND UNPACKAGED SAMOSA (ON PASTRY RACK) INSIDE TRUCK.
OBSERVED CUT ONION IN TUB STORED ON THE FLOOR IN THE WALK IN REFRIGERATOR.
OBSERVED FOOD STAIN GREASE AND DUST ON WALLS AND CEILING IN KITCHEN.
OBSERVED GREASE ACCUMULATION ON GREASE FILTERS AT MECHANICAL EXHAUST HOOD.
OBSERVED ACCUMULATION OF DUST ON EXHAUST FAN GUARD IN THE RESTROOM. OBSERVED GREASE ACCUMULATION ON GREASE FILTERS AT MECHANICAL EXHAUST HOOD.
OBSERVED ACCUMULATION OF DUST ON EXHAUST FAN GUARD IN THE RESTROOM. OBSERVED GREASE ACCUMULATION ON GREASE FILTERS AT MECHANICAL EXHAUST HOOD.
OBSERVED ACCUMULATION OF DUST ON EXHAUST FAN GUARD IN THE RESTROOM. OBSERVED GREASE ACCUMULATION ON GREASE FILTERS AT MECHANICAL EXHAUST HOOD.
OBSERVED ACCUMULATION OF DUST ON EXHAUST FAN GUARD IN THE RESTROOM. OBSERVED GREASE ACCUMULATION ON GREASE FILTERS AT MECHANICAL EXHAUST HOOD.
OBSERVED ACCUMULATION OF DUST ON EXHAUST FAN GUARD IN THE RESTROOM. OBSERVED GREASE ACCUMULATION ON GREASE FILTERS AT MECHANICAL EXHAUST HOOD.
OBSERVED ACCUMULATION OF DUST ON EXHAUST FAN GUARD IN THE RESTROOM. OBSERVED GREASE ACCUMULATION ON GREASE FILTERS AT MECHANICAL EXHAUST HOOD.
OBSERVED ACCUMULATION OF DUST ON EXHAUST FAN GUARD IN THE RESTROOM. OBSERVED GREASE ACCUMULATION ON GREASE FILTERS AT MECHANICAL EXHAUST HOOD.
OBSERVED ACCUMULATION OF DUST ON EXHAUST FAN GUARD IN THE RESTROOM. OBSERVED GREASE ACCUMULATION ON GREASE FILTERS AT MECHANICAL EXHAUST HOOD.
OBSERVED ACCUMULATION OF DUST ON EXHAUST FAN GUARD IN THE RESTROOM. OBSERVED GREASE ACCUMULATION ON GREASE FILTERS AT MECHANICAL EXHAUST HOOD.
OBSERVED ACCUMULATION OF DUST ON EXHAUST FAN GUARD IN THE RESTROOM. OBSERVED GREASE ACCUMULATION ON GREASE FILTERS AT MECHANICAL EXHAUST HOOD.
OBSERVED ACCUMULATION OF DUST ON EXHAUST FAN GUARD IN THE RESTROOM. OBSERVED GREASE ACCUMULATION ON GREASE FILTERS AT MECHANICAL EXHAUST HOOD.
OBSERVED ACCUMULATION OF DUST ON EXHAUST FAN GUARD IN THE RESTROOM. OBSERVED GREASE ACCUMULATION ON GREASE FILTERS AT MECHANICAL EXHAUST HOOD.
OBSERVED ACCUMULATION OF DUST ON EXHAUST FAN GUARD IN THE RESTROOM. OBSERVED GREASE ACCUMULATION ON GREASE FILTERS AT MECHANICAL EXHAUST HOOD.
OBSERVED ACCUMULATION OF DUST ON EXHAUST FAN GUARD IN THE RESTROOM. OBSERVED GREASE ACCUMULATION ON GREASE FILTERS AT MECHANICAL EXHAUST HOOD.
OBSERVED ACCUMULATION OF DUST ON EXHAUST FAN GUARD IN THE RESTROOM. OBSERVED GREASE ACCUMULATION ON GREASE FILTERS AT MECHANICAL EXHAUST HOOD.
OBSERVED ACCUMULATION OF DUST ON EXHAUST FAN GUARD IN THE RESTROOM. OBSERVED GREASE ACCUMULATION ON GREASE FILTERS AT MECHANICAL EXHAUST HOOD.
OBSERVED ACCUMULATION OF DUST ON EXHAUST FAN GUARD IN THE RESTROOM. OBSERVED GREASE ACCUMULATION ON GREASE FILTERS AT MECHANICAL EXHAUST HOOD.
OBSERVED ACCUMULATION OF DUST ON EXHAUST FAN GUARD IN THE RESTROOM. OBSERVED GREASE ACCUMULATION ON GREASE FILTERS AT MECHANICAL EXHAUST HOOD.
OBSERVED ACCUMULATION OF DUST ON EXHAUST FAN GUARD IN THE RESTROOM. OBSERVED GREASE ACCUMULATION ON GREASE FILTERS AT MECHANICAL EXHAUST HOOD.
OBSERVED ACCUMULATION OF DUST ON EXHAUST FAN GUARD IN THE RESTROOM. OBSERVED GREASE ACCUMULATION ON GREASE FILTERS AT MECHANICAL EXHAUST HOOD.
OBSERVED ACCUMULATION OF DUST ON EXHAUST FAN GUARD IN THE RESTROOM. OBSERVED GREASE ACCUMULATION ON GREASE FILTERS AT MECHANICAL EXHAUST HOOD.
OBSERVED ACCUMULATION OF DUST ON EXHAUST FAN GUARD IN THE RESTROOM. OBSERVED GREASE ACCUMULATION ON GREASE FILTERS AT MECHANICAL EXHAUST HOOD.
OBSERVED ACCUMULATION OF DUST ON EXHAUST FAN GUARD IN THE RESTROOM. OBSERVED GREASE ACCUMULATION ON GREASE FILTERS AT MECHANICAL EXHAUST HOOD.
OBSERVED ACCUMULATION OF DUST ON EXHAUST FAN GUARD IN THE RESTROOM. OBSERVED GREASE ACCUMULATION ON GREASE FILTERS AT MECHANICAL EXHAUST HOOD.
OBSERVED ACCUMULATION OF DUST ON EXHAUST FAN GUARD IN THE RESTROOM. OBSERVED GREASE ACCUMULATION ON GREASE FILTERS AT MECHANICAL EXHAUST HOOD.
OBSERVED ACCUMULATION OF DUST ON EXHAUST FAN GUARD IN THE RESTROOM. OBSERVED GREASE ACCUMULATION ON GREASE FILTERS AT MECHANICAL EXHAUST HOOD.
OBSERVED ACCUMULATION OF DUST ON EXHAUST FAN GUARD IN THE RESTROOM. OBSERVED GREASE ACCUMULATION ON GREASE FILTERS AT MECHANICAL EXHAUST HOOD.
OBSERVED ACCUMULATION OF DUST ON EXHAUST FAN GUARD IN THE RESTROOM.
OBSERVED MISSING INSPECTION PLACARD IN PUBLIC VIEW.
OBSERVED MISSING PAPER TOWEL DISPENSER ABOVE CHEF HAND WASH SINK.
OBSERVED MISSING THERMOMETER IN THE CHEF REFRIGERATOR.
OBSERVED SEVERAL FLIES IN KITCHEN AND SALES AREA.
OBSERVED SEVERAL HEAVILY STAINED WET TOWEL ON FOOD SERVICE COUNTER AND EQUIPMENT AND NO SANITIZING SOLUTION AVAILABLE.

All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Handwashing 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)).
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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)
A food facility shall not be open for business without a valid permit. (114067(b) & (c), 114381 (a), 114381.2, 114387)

OBSERVED EXPIRED PERMIT POSTED.
OBSERVED MISSING INSPECTION PLACARD IN PUBLIC VIEW.
OBSERVED MISSING THERMOMETER IN THE CHEF REFRIGERATOR.
OBSERVED REFRIGERATED TRUCK STILL IN OPERATION OUTDOOR BEHIND THE BUILDING. FOUND BOXES OF FRESH VEGETABLES INSIDE TRUCK. THIS REFRIGERATED TRUCK WAS NOT APPROVED BY DEPARTMENT OF ENVIRONMENT AND HEALTH.
OBSERVED SEVERAL FLIES IN THE KITCHEN AND SALES AREA.

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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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