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Business Info

Restaurant: LIANG'S KITCHEN
Address: 1701 Lundy Avenue 100, San Jose, CA 95131
Type: Restaurant 0-5 Employees
Total inspections: 13
Last inspection: Oct 4, 2013

Score
(the higher the better)
97

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Violation descriptions and comments

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)
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)

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
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
No employees shall eat, drink, or smoke in any work area. (113977)
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))
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)
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))
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 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
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))
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)
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 contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)

Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
All 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
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)
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))
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)
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)
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))
No employees shall eat, drink, or smoke in any work area. (113977)
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))
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 �°F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
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 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
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))
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))
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)
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))
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 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
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)
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)).
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))

2 HAND SINKS AT KITCHEN WERE INACCESSIBLE BLOCKED BY GARBAGE CONTAINER AND CONTAINERS WERE STORED IN THE SINK.
SOAP AND PAPER TOWEL ARE NOT AVAILABLE IN THE SOAP DISPENSER. 2 HAND SINKS AT KITCHEN WERE INACCESSIBLE BLOCKED BY GARBAGE CONTAINER AND CONTAINERS WERE STORED IN THE SINK.
SOAP AND PAPER TOWEL ARE NOT AVAILABLE IN THE SOAP DISPENSER. 2 HAND SINKS AT KITCHEN WERE INACCESSIBLE BLOCKED BY GARBAGE CONTAINER AND CONTAINERS WERE STORED IN THE SINK.
SOAP AND PAPER TOWEL ARE NOT AVAILABLE IN THE SOAP DISPENSER. 2 HAND SINKS AT KITCHEN WERE INACCESSIBLE BLOCKED BY GARBAGE CONTAINER AND CONTAINERS WERE STORED IN THE SINK.
SOAP AND PAPER TOWEL ARE NOT AVAILABLE IN THE SOAP DISPENSER. 2 HAND SINKS AT KITCHEN WERE INACCESSIBLE BLOCKED BY GARBAGE CONTAINER AND CONTAINERS WERE STORED IN THE SINK.
SOAP AND PAPER TOWEL ARE NOT AVAILABLE IN THE SOAP DISPENSER. 2 HAND SINKS AT KITCHEN WERE INACCESSIBLE BLOCKED BY GARBAGE CONTAINER AND CONTAINERS WERE STORED IN THE SINK.
SOAP AND PAPER TOWEL ARE NOT AVAILABLE IN THE SOAP DISPENSER. 2 HAND SINKS AT KITCHEN WERE INACCESSIBLE BLOCKED BY GARBAGE CONTAINER AND CONTAINERS WERE STORED IN THE SINK.
SOAP AND PAPER TOWEL ARE NOT AVAILABLE IN THE SOAP DISPENSER. 2 HAND SINKS AT KITCHEN WERE INACCESSIBLE BLOCKED BY GARBAGE CONTAINER AND CONTAINERS WERE STORED IN THE SINK.
SOAP AND PAPER TOWEL ARE NOT AVAILABLE IN THE SOAP DISPENSER. 2 HAND SINKS AT KITCHEN WERE INACCESSIBLE BLOCKED BY GARBAGE CONTAINER AND CONTAINERS WERE STORED IN THE SINK.
SOAP AND PAPER TOWEL ARE NOT AVAILABLE IN THE SOAP DISPENSER. 2 HAND SINKS AT KITCHEN WERE INACCESSIBLE BLOCKED BY GARBAGE CONTAINER AND CONTAINERS WERE STORED IN THE SINK.
SOAP AND PAPER TOWEL ARE NOT AVAILABLE IN THE SOAP DISPENSER.
BAGS OF COOKED EGGS AND TOFU WERE COOLED ON THE COUNTER, TEMPERATURE RECORDED 90-100F.
LAST INSPECTION WAS NOT AVAILABLE.
MOLD LIKE SUBSTANCES NOTED IN THE ICE MACHINE.
PERSON IN CHARGE NOT AVAILABLE.
SOY SAUCE CONTAINERS WERE REUSED FOR MANY FOOD STORAGE, SOME WERE HOT FOOD.
STORE WIPING CLOTHS (IN-USE) IN THE SANITIZER.
WALK IN FREEZER IS OVER PACKED WITH FOOD ITEMS.

Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
All food 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 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)

LIGHT FIXTURE AT DRY STORAGE ROOM IS INOPERABLE.
OBSERVED WATER LEAK INSIDE THE REFRIGERATOR DISPLAY UNIT A CONTAINER IS BEING USED TO CATCH THE DRIPS.
OPPM OF SANITIZER LEVEL FOUND AT THE DISH WASHER.
OBSERVED ACCUMULATION OF PINK MOLD LIKE SUBSTANCES IN THE ICE MACHINE.
HEAVY ACCUMULATION OF DEBRIS NOTED IN THE UNDER COUNTER REFRIGERATOR UNIT WHERE FOOD ARE STORED DIRECTLY ON THE SURFACE. OPPM OF SANITIZER LEVEL FOUND AT THE DISH WASHER.
OBSERVED ACCUMULATION OF PINK MOLD LIKE SUBSTANCES IN THE ICE MACHINE.
HEAVY ACCUMULATION OF DEBRIS NOTED IN THE UNDER COUNTER REFRIGERATOR UNIT WHERE FOOD ARE STORED DIRECTLY ON THE SURFACE. OPPM OF SANITIZER LEVEL FOUND AT THE DISH WASHER.
OBSERVED ACCUMULATION OF PINK MOLD LIKE SUBSTANCES IN THE ICE MACHINE.
HEAVY ACCUMULATION OF DEBRIS NOTED IN THE UNDER COUNTER REFRIGERATOR UNIT WHERE FOOD ARE STORED DIRECTLY ON THE SURFACE. OPPM OF SANITIZER LEVEL FOUND AT THE DISH WASHER.
OBSERVED ACCUMULATION OF PINK MOLD LIKE SUBSTANCES IN THE ICE MACHINE.
HEAVY ACCUMULATION OF DEBRIS NOTED IN THE UNDER COUNTER REFRIGERATOR UNIT WHERE FOOD ARE STORED DIRECTLY ON THE SURFACE. OPPM OF SANITIZER LEVEL FOUND AT THE DISH WASHER.
OBSERVED ACCUMULATION OF PINK MOLD LIKE SUBSTANCES IN THE ICE MACHINE.
HEAVY ACCUMULATION OF DEBRIS NOTED IN THE UNDER COUNTER REFRIGERATOR UNIT WHERE FOOD ARE STORED DIRECTLY ON THE SURFACE. OPPM OF SANITIZER LEVEL FOUND AT THE DISH WASHER.
OBSERVED ACCUMULATION OF PINK MOLD LIKE SUBSTANCES IN THE ICE MACHINE.
HEAVY ACCUMULATION OF DEBRIS NOTED IN THE UNDER COUNTER REFRIGERATOR UNIT WHERE FOOD ARE STORED DIRECTLY ON THE SURFACE. OPPM OF SANITIZER LEVEL FOUND AT THE DISH WASHER.
OBSERVED ACCUMULATION OF PINK MOLD LIKE SUBSTANCES IN THE ICE MACHINE.
HEAVY ACCUMULATION OF DEBRIS NOTED IN THE UNDER COUNTER REFRIGERATOR UNIT WHERE FOOD ARE STORED DIRECTLY ON THE SURFACE. OPPM OF SANITIZER LEVEL FOUND AT THE DISH WASHER.
OBSERVED ACCUMULATION OF PINK MOLD LIKE SUBSTANCES IN THE ICE MACHINE.
HEAVY ACCUMULATION OF DEBRIS NOTED IN THE UNDER COUNTER REFRIGERATOR UNIT WHERE FOOD ARE STORED DIRECTLY ON THE SURFACE. OPPM OF SANITIZER LEVEL FOUND AT THE DISH WASHER.
OBSERVED ACCUMULATION OF PINK MOLD LIKE SUBSTANCES IN THE ICE MACHINE.
HEAVY ACCUMULATION OF DEBRIS NOTED IN THE UNDER COUNTER REFRIGERATOR UNIT WHERE FOOD ARE STORED DIRECTLY ON THE SURFACE. OPPM OF SANITIZER LEVEL FOUND AT THE DISH WASHER.
OBSERVED ACCUMULATION OF PINK MOLD LIKE SUBSTANCES IN THE ICE MACHINE.
HEAVY ACCUMULATION OF DEBRIS NOTED IN THE UNDER COUNTER REFRIGERATOR UNIT WHERE FOOD ARE STORED DIRECTLY ON THE SURFACE. OPPM OF SANITIZER LEVEL FOUND AT THE DISH WASHER.
OBSERVED ACCUMULATION OF PINK MOLD LIKE SUBSTANCES IN THE ICE MACHINE.
HEAVY ACCUMULATION OF DEBRIS NOTED IN THE UNDER COUNTER REFRIGERATOR UNIT WHERE FOOD ARE STORED DIRECTLY ON THE SURFACE. OPPM OF SANITIZER LEVEL FOUND AT THE DISH WASHER.
OBSERVED ACCUMULATION OF PINK MOLD LIKE SUBSTANCES IN THE ICE MACHINE.
HEAVY ACCUMULATION OF DEBRIS NOTED IN THE UNDER COUNTER REFRIGERATOR UNIT WHERE FOOD ARE STORED DIRECTLY ON THE SURFACE. OPPM OF SANITIZER LEVEL FOUND AT THE DISH WASHER.
OBSERVED ACCUMULATION OF PINK MOLD LIKE SUBSTANCES IN THE ICE MACHINE.
HEAVY ACCUMULATION OF DEBRIS NOTED IN THE UNDER COUNTER REFRIGERATOR UNIT WHERE FOOD ARE STORED DIRECTLY ON THE SURFACE. OPPM OF SANITIZER LEVEL FOUND AT THE DISH WASHER.
OBSERVED ACCUMULATION OF PINK MOLD LIKE SUBSTANCES IN THE ICE MACHINE.
HEAVY ACCUMULATION OF DEBRIS NOTED IN THE UNDER COUNTER REFRIGERATOR UNIT WHERE FOOD ARE STORED DIRECTLY ON THE SURFACE. OPPM OF SANITIZER LEVEL FOUND AT THE DISH WASHER.
OBSERVED ACCUMULATION OF PINK MOLD LIKE SUBSTANCES IN THE ICE MACHINE.
HEAVY ACCUMULATION OF DEBRIS NOTED IN THE UNDER COUNTER REFRIGERATOR UNIT WHERE FOOD ARE STORED DIRECTLY ON THE SURFACE. OPPM OF SANITIZER LEVEL FOUND AT THE DISH WASHER.
OBSERVED ACCUMULATION OF PINK MOLD LIKE SUBSTANCES IN THE ICE MACHINE.
HEAVY ACCUMULATION OF DEBRIS NOTED IN THE UNDER COUNTER REFRIGERATOR UNIT WHERE FOOD ARE STORED DIRECTLY ON THE SURFACE. OPPM OF SANITIZER LEVEL FOUND AT THE DISH WASHER.
OBSERVED ACCUMULATION OF PINK MOLD LIKE SUBSTANCES IN THE ICE MACHINE.
HEAVY ACCUMULATION OF DEBRIS NOTED IN THE UNDER COUNTER REFRIGERATOR UNIT WHERE FOOD ARE STORED DIRECTLY ON THE SURFACE. OPPM OF SANITIZER LEVEL FOUND AT THE DISH WASHER.
OBSERVED ACCUMULATION OF PINK MOLD LIKE SUBSTANCES IN THE ICE MACHINE.
HEAVY ACCUMULATION OF DEBRIS NOTED IN THE UNDER COUNTER REFRIGERATOR UNIT WHERE FOOD ARE STORED DIRECTLY ON THE SURFACE. OPPM OF SANITIZER LEVEL FOUND AT THE DISH WASHER.
OBSERVED ACCUMULATION OF PINK MOLD LIKE SUBSTANCES IN THE ICE MACHINE.
HEAVY ACCUMULATION OF DEBRIS NOTED IN THE UNDER COUNTER REFRIGERATOR UNIT WHERE FOOD ARE STORED DIRECTLY ON THE SURFACE. OPPM OF SANITIZER LEVEL FOUND AT THE DISH WASHER.
OBSERVED ACCUMULATION OF PINK MOLD LIKE SUBSTANCES IN THE ICE MACHINE.
HEAVY ACCUMULATION OF DEBRIS NOTED IN THE UNDER COUNTER REFRIGERATOR UNIT WHERE FOOD ARE STORED DIRECTLY ON THE SURFACE. OPPM OF SANITIZER LEVEL FOUND AT THE DISH WASHER.
OBSERVED ACCUMULATION OF PINK MOLD LIKE SUBSTANCES IN THE ICE MACHINE.
HEAVY ACCUMULATION OF DEBRIS NOTED IN THE UNDER COUNTER REFRIGERATOR UNIT WHERE FOOD ARE STORED DIRECTLY ON THE SURFACE. OPPM OF SANITIZER LEVEL FOUND AT THE DISH WASHER.
OBSERVED ACCUMULATION OF PINK MOLD LIKE SUBSTANCES IN THE ICE MACHINE.
HEAVY ACCUMULATION OF DEBRIS NOTED IN THE UNDER COUNTER REFRIGERATOR UNIT WHERE FOOD ARE STORED DIRECTLY ON THE SURFACE. OPPM OF SANITIZER LEVEL FOUND AT THE DISH WASHER.
OBSERVED ACCUMULATION OF PINK MOLD LIKE SUBSTANCES IN THE ICE MACHINE.
HEAVY ACCUMULATION OF DEBRIS NOTED IN THE UNDER COUNTER REFRIGERATOR UNIT WHERE FOOD ARE STORED DIRECTLY ON THE SURFACE. OPPM OF SANITIZER LEVEL FOUND AT THE DISH WASHER.
OBSERVED ACCUMULATION OF PINK MOLD LIKE SUBSTANCES IN THE ICE MACHINE.
HEAVY ACCUMULATION OF DEBRIS NOTED IN THE UNDER COUNTER REFRIGERATOR UNIT WHERE FOOD ARE STORED DIRECTLY ON THE SURFACE. OPPM OF SANITIZER LEVEL FOUND AT THE DISH WASHER.
OBSERVED ACCUMULATION OF PINK MOLD LIKE SUBSTANCES IN THE ICE MACHINE.
HEAVY ACCUMULATION OF DEBRIS NOTED IN THE UNDER COUNTER REFRIGERATOR UNIT WHERE FOOD ARE STORED DIRECTLY ON THE SURFACE. OPPM OF SANITIZER LEVEL FOUND AT THE DISH WASHER.
OBSERVED ACCUMULATION OF PINK MOLD LIKE SUBSTANCES IN THE ICE MACHINE.
HEAVY ACCUMULATION OF DEBRIS NOTED IN THE UNDER COUNTER REFRIGERATOR UNIT WHERE FOOD ARE STORED DIRECTLY ON THE SURFACE. OPPM OF SANITIZER LEVEL FOUND AT THE DISH WASHER.
OBSERVED ACCUMULATION OF PINK MOLD LIKE SUBSTANCES IN THE ICE MACHINE.
HEAVY ACCUMULATION OF DEBRIS NOTED IN THE UNDER COUNTER REFRIGERATOR UNIT WHERE FOOD ARE STORED DIRECTLY ON THE SURFACE. OPPM OF SANITIZER LEVEL FOUND AT THE DISH WASHER.
OBSERVED ACCUMULATION OF PINK MOLD LIKE SUBSTANCES IN THE ICE MACHINE.
HEAVY ACCUMULATION OF DEBRIS NOTED IN THE UNDER COUNTER REFRIGERATOR UNIT WHERE FOOD ARE STORED DIRECTLY ON THE SURFACE. OPPM OF SANITIZER LEVEL FOUND AT THE DISH WASHER.
OBSERVED ACCUMULATION OF PINK MOLD LIKE SUBSTANCES IN THE ICE MACHINE.
HEAVY ACCUMULATION OF DEBRIS NOTED IN THE UNDER COUNTER REFRIGERATOR UNIT WHERE FOOD ARE STORED DIRECTLY ON THE SURFACE. OPPM OF SANITIZER LEVEL FOUND AT THE DISH WASHER.
OBSERVED ACCUMULATION OF PINK MOLD LIKE SUBSTANCES IN THE ICE MACHINE.
HEAVY ACCUMULATION OF DEBRIS NOTED IN THE UNDER COUNTER REFRIGERATOR UNIT WHERE FOOD ARE STORED DIRECTLY ON THE SURFACE. OPPM OF SANITIZER LEVEL FOUND AT THE DISH WASHER.
OBSERVED ACCUMULATION OF PINK MOLD LIKE SUBSTANCES IN THE ICE MACHINE.
HEAVY ACCUMULATION OF DEBRIS NOTED IN THE UNDER COUNTER REFRIGERATOR UNIT WHERE FOOD ARE STORED DIRECTLY ON THE SURFACE. OPPM OF SANITIZER LEVEL FOUND AT THE DISH WASHER.
OBSERVED ACCUMULATION OF PINK MOLD LIKE SUBSTANCES IN THE ICE MACHINE.
HEAVY ACCUMULATION OF DEBRIS NOTED IN THE UNDER COUNTER REFRIGERATOR UNIT WHERE FOOD ARE STORED DIRECTLY ON THE SURFACE. OPPM OF SANITIZER LEVEL FOUND AT THE DISH WASHER.
OBSERVED ACCUMULATION OF PINK MOLD LIKE SUBSTANCES IN THE ICE MACHINE.
HEAVY ACCUMULATION OF DEBRIS NOTED IN THE UNDER COUNTER REFRIGERATOR UNIT WHERE FOOD ARE STORED DIRECTLY ON THE SURFACE. OPPM OF SANITIZER LEVEL FOUND AT THE DISH WASHER.
OBSERVED ACCUMULATION OF PINK MOLD LIKE SUBSTANCES IN THE ICE MACHINE.
HEAVY ACCUMULATION OF DEBRIS NOTED IN THE UNDER COUNTER REFRIGERATOR UNIT WHERE FOOD ARE STORED DIRECTLY ON THE SURFACE. OPPM OF SANITIZER LEVEL FOUND AT THE DISH WASHER.
OBSERVED ACCUMULATION OF PINK MOLD LIKE SUBSTANCES IN THE ICE MACHINE.
HEAVY ACCUMULATION OF DEBRIS NOTED IN THE UNDER COUNTER REFRIGERATOR UNIT WHERE FOOD ARE STORED DIRECTLY ON THE SURFACE. OPPM OF SANITIZER LEVEL FOUND AT THE DISH WASHER.
OBSERVED ACCUMULATION OF PINK MOLD LIKE SUBSTANCES IN THE ICE MACHINE.
HEAVY ACCUMULATION OF DEBRIS NOTED IN THE UNDER COUNTER REFRIGERATOR UNIT WHERE FOOD ARE STORED DIRECTLY ON THE SURFACE. OPPM OF SANITIZER LEVEL FOUND AT THE DISH WASHER.
OBSERVED ACCUMULATION OF PINK MOLD LIKE SUBSTANCES IN THE ICE MACHINE.
HEAVY ACCUMULATION OF DEBRIS NOTED IN THE UNDER COUNTER REFRIGERATOR UNIT WHERE FOOD ARE STORED DIRECTLY ON THE SURFACE. OPPM OF SANITIZER LEVEL FOUND AT THE DISH WASHER.
OBSERVED ACCUMULATION OF PINK MOLD LIKE SUBSTANCES IN THE ICE MACHINE.
HEAVY ACCUMULATION OF DEBRIS NOTED IN THE UNDER COUNTER REFRIGERATOR UNIT WHERE FOOD ARE STORED DIRECTLY ON THE SURFACE. OPPM OF SANITIZER LEVEL FOUND AT THE DISH WASHER.
OBSERVED ACCUMULATION OF PINK MOLD LIKE SUBSTANCES IN THE ICE MACHINE.
HEAVY ACCUMULATION OF DEBRIS NOTED IN THE UNDER COUNTER REFRIGERATOR UNIT WHERE FOOD ARE STORED DIRECTLY ON THE SURFACE. OPPM OF SANITIZER LEVEL FOUND AT THE DISH WASHER.
OBSERVED ACCUMULATION OF PINK MOLD LIKE SUBSTANCES IN THE ICE MACHINE.
HEAVY ACCUMULATION OF DEBRIS NOTED IN THE UNDER COUNTER REFRIGERATOR UNIT WHERE FOOD ARE STORED DIRECTLY ON THE SURFACE.
SOAP DISPENSER AT THE HAND WASH STATION (NEAR COOK LINE WAS BROKEN).

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))
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)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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)

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)
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))

NO THERMOMETER IN ALL REFRIGERATION UNITS.
OBSERVED CONSTRUCTION OF A NEW COUNTER IN THE FRONT SERVICE AREA. COUNTER HAS NO COVE BASE.
OBSERVED DRY INGREDIENTS STORED IN "RUBBERMAID" CONTAINERS.

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Takes reservations:

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Accepts credit cards:

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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:

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Delivery:

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Take-out:

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Waiter service:

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Outdoor seating:

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Wi-Fi:

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Breakfast Brunch Lunch Dessert Dinner Late Night

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Beer & Wine Only Full Bar Happy Hour

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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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