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Business Info

Restaurant: ORIENTAL GARDEN RESTAURANT
Address: 2895 S Bascom Avenue, Campbell, CA 95008
Type: Restaurant 0-5 Employees
Total inspections: 9
Last inspection: Aug 13, 2013

Score
(the higher the better)
94

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Violation descriptions and comments

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 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 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 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.
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 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)

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)
Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276)
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)

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))
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)
No employees shall eat, drink, or smoke in any work area. (113977)

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 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))
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))

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)
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)
Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276)

The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
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)

HOOD AND GREASE CATCHER ARE HEAVILY SOILED AT THE MAIN COOK LINE.
OBSERVED DUCT TAPE ON THE ELECTRICAL SWITCH LOCATED NEXT TO THE HOOD. HOOD AND GREASE CATCHER ARE HEAVILY SOILED AT THE MAIN COOK LINE.
OBSERVED DUCT TAPE ON THE ELECTRICAL SWITCH LOCATED NEXT TO THE HOOD. HOOD AND GREASE CATCHER ARE HEAVILY SOILED AT THE MAIN COOK LINE.
OBSERVED DUCT TAPE ON THE ELECTRICAL SWITCH LOCATED NEXT TO THE HOOD. HOOD AND GREASE CATCHER ARE HEAVILY SOILED AT THE MAIN COOK LINE.
OBSERVED DUCT TAPE ON THE ELECTRICAL SWITCH LOCATED NEXT TO THE HOOD. HOOD AND GREASE CATCHER ARE HEAVILY SOILED AT THE MAIN COOK LINE.
OBSERVED DUCT TAPE ON THE ELECTRICAL SWITCH LOCATED NEXT TO THE HOOD. HOOD AND GREASE CATCHER ARE HEAVILY SOILED AT THE MAIN COOK LINE.
OBSERVED DUCT TAPE ON THE ELECTRICAL SWITCH LOCATED NEXT TO THE HOOD. HOOD AND GREASE CATCHER ARE HEAVILY SOILED AT THE MAIN COOK LINE.
OBSERVED DUCT TAPE ON THE ELECTRICAL SWITCH LOCATED NEXT TO THE HOOD. HOOD AND GREASE CATCHER ARE HEAVILY SOILED AT THE MAIN COOK LINE.
OBSERVED DUCT TAPE ON THE ELECTRICAL SWITCH LOCATED NEXT TO THE HOOD. HOOD AND GREASE CATCHER ARE HEAVILY SOILED AT THE MAIN COOK LINE.
OBSERVED DUCT TAPE ON THE ELECTRICAL SWITCH LOCATED NEXT TO THE HOOD. HOOD AND GREASE CATCHER ARE HEAVILY SOILED AT THE MAIN COOK LINE.
OBSERVED DUCT TAPE ON THE ELECTRICAL SWITCH LOCATED NEXT TO THE HOOD. HOOD AND GREASE CATCHER ARE HEAVILY SOILED AT THE MAIN COOK LINE.
OBSERVED DUCT TAPE ON THE ELECTRICAL SWITCH LOCATED NEXT TO THE HOOD. HOOD AND GREASE CATCHER ARE HEAVILY SOILED AT THE MAIN COOK LINE.
OBSERVED DUCT TAPE ON THE ELECTRICAL SWITCH LOCATED NEXT TO THE HOOD. HOOD AND GREASE CATCHER ARE HEAVILY SOILED AT THE MAIN COOK LINE.
OBSERVED DUCT TAPE ON THE ELECTRICAL SWITCH LOCATED NEXT TO THE HOOD. HOOD AND GREASE CATCHER ARE HEAVILY SOILED AT THE MAIN COOK LINE.
OBSERVED DUCT TAPE ON THE ELECTRICAL SWITCH LOCATED NEXT TO THE HOOD. HOOD AND GREASE CATCHER ARE HEAVILY SOILED AT THE MAIN COOK LINE.
OBSERVED DUCT TAPE ON THE ELECTRICAL SWITCH LOCATED NEXT TO THE HOOD. HOOD AND GREASE CATCHER ARE HEAVILY SOILED AT THE MAIN COOK LINE.
OBSERVED DUCT TAPE ON THE ELECTRICAL SWITCH LOCATED NEXT TO THE HOOD. HOOD AND GREASE CATCHER ARE HEAVILY SOILED AT THE MAIN COOK LINE.
OBSERVED DUCT TAPE ON THE ELECTRICAL SWITCH LOCATED NEXT TO THE HOOD. HOOD AND GREASE CATCHER ARE HEAVILY SOILED AT THE MAIN COOK LINE.
OBSERVED DUCT TAPE ON THE ELECTRICAL SWITCH LOCATED NEXT TO THE HOOD. HOOD AND GREASE CATCHER ARE HEAVILY SOILED AT THE MAIN COOK LINE.
OBSERVED DUCT TAPE ON THE ELECTRICAL SWITCH LOCATED NEXT TO THE HOOD. HOOD AND GREASE CATCHER ARE HEAVILY SOILED AT THE MAIN COOK LINE.
OBSERVED DUCT TAPE ON THE ELECTRICAL SWITCH LOCATED NEXT TO THE HOOD. HOOD AND GREASE CATCHER ARE HEAVILY SOILED AT THE MAIN COOK LINE.
OBSERVED DUCT TAPE ON THE ELECTRICAL SWITCH LOCATED NEXT TO THE HOOD. HOOD AND GREASE CATCHER ARE HEAVILY SOILED AT THE MAIN COOK LINE.
OBSERVED DUCT TAPE ON THE ELECTRICAL SWITCH LOCATED NEXT TO THE HOOD. HOOD AND GREASE CATCHER ARE HEAVILY SOILED AT THE MAIN COOK LINE.
OBSERVED DUCT TAPE ON THE ELECTRICAL SWITCH LOCATED NEXT TO THE HOOD. HOOD AND GREASE CATCHER ARE HEAVILY SOILED AT THE MAIN COOK LINE.
OBSERVED DUCT TAPE ON THE ELECTRICAL SWITCH LOCATED NEXT TO THE HOOD. HOOD AND GREASE CATCHER ARE HEAVILY SOILED AT THE MAIN COOK LINE.
OBSERVED DUCT TAPE ON THE ELECTRICAL SWITCH LOCATED NEXT TO THE HOOD. HOOD AND GREASE CATCHER ARE HEAVILY SOILED AT THE MAIN COOK LINE.
OBSERVED DUCT TAPE ON THE ELECTRICAL SWITCH LOCATED NEXT TO THE HOOD. HOOD AND GREASE CATCHER ARE HEAVILY SOILED AT THE MAIN COOK LINE.
OBSERVED DUCT TAPE ON THE ELECTRICAL SWITCH LOCATED NEXT TO THE HOOD. HOOD AND GREASE CATCHER ARE HEAVILY SOILED AT THE MAIN COOK LINE.
OBSERVED DUCT TAPE ON THE ELECTRICAL SWITCH LOCATED NEXT TO THE HOOD. HOOD AND GREASE CATCHER ARE HEAVILY SOILED AT THE MAIN COOK LINE.
OBSERVED DUCT TAPE ON THE ELECTRICAL SWITCH LOCATED NEXT TO THE HOOD. HOOD AND GREASE CATCHER ARE HEAVILY SOILED AT THE MAIN COOK LINE.
OBSERVED DUCT TAPE ON THE ELECTRICAL SWITCH LOCATED NEXT TO THE HOOD. HOOD AND GREASE CATCHER ARE HEAVILY SOILED AT THE MAIN COOK LINE.
OBSERVED DUCT TAPE ON THE ELECTRICAL SWITCH LOCATED NEXT TO THE HOOD. HOOD AND GREASE CATCHER ARE HEAVILY SOILED AT THE MAIN COOK LINE.
OBSERVED DUCT TAPE ON THE ELECTRICAL SWITCH LOCATED NEXT TO THE HOOD. HOOD AND GREASE CATCHER ARE HEAVILY SOILED AT THE MAIN COOK LINE.
OBSERVED DUCT TAPE ON THE ELECTRICAL SWITCH LOCATED NEXT TO THE HOOD. HOOD AND GREASE CATCHER ARE HEAVILY SOILED AT THE MAIN COOK LINE.
OBSERVED DUCT TAPE ON THE ELECTRICAL SWITCH LOCATED NEXT TO THE HOOD. HOOD AND GREASE CATCHER ARE HEAVILY SOILED AT THE MAIN COOK LINE.
OBSERVED DUCT TAPE ON THE ELECTRICAL SWITCH LOCATED NEXT TO THE HOOD.
OBSERVED BLACK STICKY RESIDUE UNDER EQUIPMENT ON THE FLOOR.
OBSERVED PLASTIC TARP HANGING ON THE CEILING ABOVE THE STORAGE AREA. OBSERVED BLACK STICKY RESIDUE UNDER EQUIPMENT ON THE FLOOR.
OBSERVED PLASTIC TARP HANGING ON THE CEILING ABOVE THE STORAGE AREA. OBSERVED BLACK STICKY RESIDUE UNDER EQUIPMENT ON THE FLOOR.
OBSERVED PLASTIC TARP HANGING ON THE CEILING ABOVE THE STORAGE AREA. OBSERVED BLACK STICKY RESIDUE UNDER EQUIPMENT ON THE FLOOR.
OBSERVED PLASTIC TARP HANGING ON THE CEILING ABOVE THE STORAGE AREA. OBSERVED BLACK STICKY RESIDUE UNDER EQUIPMENT ON THE FLOOR.
OBSERVED PLASTIC TARP HANGING ON THE CEILING ABOVE THE STORAGE AREA. OBSERVED BLACK STICKY RESIDUE UNDER EQUIPMENT ON THE FLOOR.
OBSERVED PLASTIC TARP HANGING ON THE CEILING ABOVE THE STORAGE AREA. OBSERVED BLACK STICKY RESIDUE UNDER EQUIPMENT ON THE FLOOR.
OBSERVED PLASTIC TARP HANGING ON THE CEILING ABOVE THE STORAGE AREA. OBSERVED BLACK STICKY RESIDUE UNDER EQUIPMENT ON THE FLOOR.
OBSERVED PLASTIC TARP HANGING ON THE CEILING ABOVE THE STORAGE AREA. OBSERVED BLACK STICKY RESIDUE UNDER EQUIPMENT ON THE FLOOR.
OBSERVED PLASTIC TARP HANGING ON THE CEILING ABOVE THE STORAGE AREA. OBSERVED BLACK STICKY RESIDUE UNDER EQUIPMENT ON THE FLOOR.
OBSERVED PLASTIC TARP HANGING ON THE CEILING ABOVE THE STORAGE AREA. OBSERVED BLACK STICKY RESIDUE UNDER EQUIPMENT ON THE FLOOR.
OBSERVED PLASTIC TARP HANGING ON THE CEILING ABOVE THE STORAGE AREA. OBSERVED BLACK STICKY RESIDUE UNDER EQUIPMENT ON THE FLOOR.
OBSERVED PLASTIC TARP HANGING ON THE CEILING ABOVE THE STORAGE AREA. OBSERVED BLACK STICKY RESIDUE UNDER EQUIPMENT ON THE FLOOR.
OBSERVED PLASTIC TARP HANGING ON THE CEILING ABOVE THE STORAGE AREA. OBSERVED BLACK STICKY RESIDUE UNDER EQUIPMENT ON THE FLOOR.
OBSERVED PLASTIC TARP HANGING ON THE CEILING ABOVE THE STORAGE AREA. OBSERVED BLACK STICKY RESIDUE UNDER EQUIPMENT ON THE FLOOR.
OBSERVED PLASTIC TARP HANGING ON THE CEILING ABOVE THE STORAGE AREA. OBSERVED BLACK STICKY RESIDUE UNDER EQUIPMENT ON THE FLOOR.
OBSERVED PLASTIC TARP HANGING ON THE CEILING ABOVE THE STORAGE AREA. OBSERVED BLACK STICKY RESIDUE UNDER EQUIPMENT ON THE FLOOR.
OBSERVED PLASTIC TARP HANGING ON THE CEILING ABOVE THE STORAGE AREA. OBSERVED BLACK STICKY RESIDUE UNDER EQUIPMENT ON THE FLOOR.
OBSERVED PLASTIC TARP HANGING ON THE CEILING ABOVE THE STORAGE AREA. OBSERVED BLACK STICKY RESIDUE UNDER EQUIPMENT ON THE FLOOR.
OBSERVED PLASTIC TARP HANGING ON THE CEILING ABOVE THE STORAGE AREA. OBSERVED BLACK STICKY RESIDUE UNDER EQUIPMENT ON THE FLOOR.
OBSERVED PLASTIC TARP HANGING ON THE CEILING ABOVE THE STORAGE AREA. OBSERVED BLACK STICKY RESIDUE UNDER EQUIPMENT ON THE FLOOR.
OBSERVED PLASTIC TARP HANGING ON THE CEILING ABOVE THE STORAGE AREA. OBSERVED BLACK STICKY RESIDUE UNDER EQUIPMENT ON THE FLOOR.
OBSERVED PLASTIC TARP HANGING ON THE CEILING ABOVE THE STORAGE AREA. OBSERVED BLACK STICKY RESIDUE UNDER EQUIPMENT ON THE FLOOR.
OBSERVED PLASTIC TARP HANGING ON THE CEILING ABOVE THE STORAGE AREA. OBSERVED BLACK STICKY RESIDUE UNDER EQUIPMENT ON THE FLOOR.
OBSERVED PLASTIC TARP HANGING ON THE CEILING ABOVE THE STORAGE AREA. OBSERVED BLACK STICKY RESIDUE UNDER EQUIPMENT ON THE FLOOR.
OBSERVED PLASTIC TARP HANGING ON THE CEILING ABOVE THE STORAGE AREA. OBSERVED BLACK STICKY RESIDUE UNDER EQUIPMENT ON THE FLOOR.
OBSERVED PLASTIC TARP HANGING ON THE CEILING ABOVE THE STORAGE AREA. OBSERVED BLACK STICKY RESIDUE UNDER EQUIPMENT ON THE FLOOR.
OBSERVED PLASTIC TARP HANGING ON THE CEILING ABOVE THE STORAGE AREA. OBSERVED BLACK STICKY RESIDUE UNDER EQUIPMENT ON THE FLOOR.
OBSERVED PLASTIC TARP HANGING ON THE CEILING ABOVE THE STORAGE AREA. OBSERVED BLACK STICKY RESIDUE UNDER EQUIPMENT ON THE FLOOR.
OBSERVED PLASTIC TARP HANGING ON THE CEILING ABOVE THE STORAGE AREA. OBSERVED BLACK STICKY RESIDUE UNDER EQUIPMENT ON THE FLOOR.
OBSERVED PLASTIC TARP HANGING ON THE CEILING ABOVE THE STORAGE AREA. OBSERVED BLACK STICKY RESIDUE UNDER EQUIPMENT ON THE FLOOR.
OBSERVED PLASTIC TARP HANGING ON THE CEILING ABOVE THE STORAGE AREA. OBSERVED BLACK STICKY RESIDUE UNDER EQUIPMENT ON THE FLOOR.
OBSERVED PLASTIC TARP HANGING ON THE CEILING ABOVE THE STORAGE AREA. OBSERVED BLACK STICKY RESIDUE UNDER EQUIPMENT ON THE FLOOR.
OBSERVED PLASTIC TARP HANGING ON THE CEILING ABOVE THE STORAGE AREA. OBSERVED BLACK STICKY RESIDUE UNDER EQUIPMENT ON THE FLOOR.
OBSERVED PLASTIC TARP HANGING ON THE CEILING ABOVE THE STORAGE AREA. OBSERVED BLACK STICKY RESIDUE UNDER EQUIPMENT ON THE FLOOR.
OBSERVED PLASTIC TARP HANGING ON THE CEILING ABOVE THE STORAGE AREA.
OBSERVED GREASE MARKS AND FOOD RESIDUE ON EQUIPMENT (DISHWASHER) HOOD, OVEN, RANGE, GRIDDLE, REFRIGERATION UNITS, SINKS, ETC.
OBSERVED PLYWOOD ON THE STAINLESS STEEL PREP TABLE.
OBSERVED CUT CABBAGE AND CARROTS STORED INSIDE CARDBOARD BEER BOX.
OBSERVED BLACK RESIDUE ON THE W/I COOLER WOODEN FLOOR.
OBSERVED A PLYWOOD LINES STAINLESS STEEL PREP TABLE IN THE KITCHEN. OBSERVED GREASE MARKS AND FOOD RESIDUE ON EQUIPMENT (DISHWASHER) HOOD, OVEN, RANGE, GRIDDLE, REFRIGERATION UNITS, SINKS, ETC.
OBSERVED PLYWOOD ON THE STAINLESS STEEL PREP TABLE.
OBSERVED CUT CABBAGE AND CARROTS STORED INSIDE CARDBOARD BEER BOX.
OBSERVED BLACK RESIDUE ON THE W/I COOLER WOODEN FLOOR.
OBSERVED A PLYWOOD LINES STAINLESS STEEL PREP TABLE IN THE KITCHEN. OBSERVED GREASE MARKS AND FOOD RESIDUE ON EQUIPMENT (DISHWASHER) HOOD, OVEN, RANGE, GRIDDLE, REFRIGERATION UNITS, SINKS, ETC.
OBSERVED PLYWOOD ON THE STAINLESS STEEL PREP TABLE.
OBSERVED CUT CABBAGE AND CARROTS STORED INSIDE CARDBOARD BEER BOX.
OBSERVED BLACK RESIDUE ON THE W/I COOLER WOODEN FLOOR.
OBSERVED A PLYWOOD LINES STAINLESS STEEL PREP TABLE IN THE KITCHEN. OBSERVED GREASE MARKS AND FOOD RESIDUE ON EQUIPMENT (DISHWASHER) HOOD, OVEN, RANGE, GRIDDLE, REFRIGERATION UNITS, SINKS, ETC.
OBSERVED PLYWOOD ON THE STAINLESS STEEL PREP TABLE.
OBSERVED CUT CABBAGE AND CARROTS STORED INSIDE CARDBOARD BEER BOX.
OBSERVED BLACK RESIDUE ON THE W/I COOLER WOODEN FLOOR.
OBSERVED A PLYWOOD LINES STAINLESS STEEL PREP TABLE IN THE KITCHEN. OBSERVED GREASE MARKS AND FOOD RESIDUE ON EQUIPMENT (DISHWASHER) HOOD, OVEN, RANGE, GRIDDLE, REFRIGERATION UNITS, SINKS, ETC.
OBSERVED PLYWOOD ON THE STAINLESS STEEL PREP TABLE.
OBSERVED CUT CABBAGE AND CARROTS STORED INSIDE CARDBOARD BEER BOX.
OBSERVED BLACK RESIDUE ON THE W/I COOLER WOODEN FLOOR.
OBSERVED A PLYWOOD LINES STAINLESS STEEL PREP TABLE IN THE KITCHEN. OBSERVED GREASE MARKS AND FOOD RESIDUE ON EQUIPMENT (DISHWASHER) HOOD, OVEN, RANGE, GRIDDLE, REFRIGERATION UNITS, SINKS, ETC.
OBSERVED PLYWOOD ON THE STAINLESS STEEL PREP TABLE.
OBSERVED CUT CABBAGE AND CARROTS STORED INSIDE CARDBOARD BEER BOX.
OBSERVED BLACK RESIDUE ON THE W/I COOLER WOODEN FLOOR.
OBSERVED A PLYWOOD LINES STAINLESS STEEL PREP TABLE IN THE KITCHEN. OBSERVED GREASE MARKS AND FOOD RESIDUE ON EQUIPMENT (DISHWASHER) HOOD, OVEN, RANGE, GRIDDLE, REFRIGERATION UNITS, SINKS, ETC.
OBSERVED PLYWOOD ON THE STAINLESS STEEL PREP TABLE.
OBSERVED CUT CABBAGE AND CARROTS STORED INSIDE CARDBOARD BEER BOX.
OBSERVED BLACK RESIDUE ON THE W/I COOLER WOODEN FLOOR.
OBSERVED A PLYWOOD LINES STAINLESS STEEL PREP TABLE IN THE KITCHEN. OBSERVED GREASE MARKS AND FOOD RESIDUE ON EQUIPMENT (DISHWASHER) HOOD, OVEN, RANGE, GRIDDLE, REFRIGERATION UNITS, SINKS, ETC.
OBSERVED PLYWOOD ON THE STAINLESS STEEL PREP TABLE.
OBSERVED CUT CABBAGE AND CARROTS STORED INSIDE CARDBOARD BEER BOX.
OBSERVED BLACK RESIDUE ON THE W/I COOLER WOODEN FLOOR.
OBSERVED A PLYWOOD LINES STAINLESS STEEL PREP TABLE IN THE KITCHEN. OBSERVED GREASE MARKS AND FOOD RESIDUE ON EQUIPMENT (DISHWASHER) HOOD, OVEN, RANGE, GRIDDLE, REFRIGERATION UNITS, SINKS, ETC.
OBSERVED PLYWOOD ON THE STAINLESS STEEL PREP TABLE.
OBSERVED CUT CABBAGE AND CARROTS STORED INSIDE CARDBOARD BEER BOX.
OBSERVED BLACK RESIDUE ON THE W/I COOLER WOODEN FLOOR.
OBSERVED A PLYWOOD LINES STAINLESS STEEL PREP TABLE IN THE KITCHEN. OBSERVED GREASE MARKS AND FOOD RESIDUE ON EQUIPMENT (DISHWASHER) HOOD, OVEN, RANGE, GRIDDLE, REFRIGERATION UNITS, SINKS, ETC.
OBSERVED PLYWOOD ON THE STAINLESS STEEL PREP TABLE.
OBSERVED CUT CABBAGE AND CARROTS STORED INSIDE CARDBOARD BEER BOX.
OBSERVED BLACK RESIDUE ON THE W/I COOLER WOODEN FLOOR.
OBSERVED A PLYWOOD LINES STAINLESS STEEL PREP TABLE IN THE KITCHEN. OBSERVED GREASE MARKS AND FOOD RESIDUE ON EQUIPMENT (DISHWASHER) HOOD, OVEN, RANGE, GRIDDLE, REFRIGERATION UNITS, SINKS, ETC.
OBSERVED PLYWOOD ON THE STAINLESS STEEL PREP TABLE.
OBSERVED CUT CABBAGE AND CARROTS STORED INSIDE CARDBOARD BEER BOX.
OBSERVED BLACK RESIDUE ON THE W/I COOLER WOODEN FLOOR.
OBSERVED A PLYWOOD LINES STAINLESS STEEL PREP TABLE IN THE KITCHEN. OBSERVED GREASE MARKS AND FOOD RESIDUE ON EQUIPMENT (DISHWASHER) HOOD, OVEN, RANGE, GRIDDLE, REFRIGERATION UNITS, SINKS, ETC.
OBSERVED PLYWOOD ON THE STAINLESS STEEL PREP TABLE.
OBSERVED CUT CABBAGE AND CARROTS STORED INSIDE CARDBOARD BEER BOX.
OBSERVED BLACK RESIDUE ON THE W/I COOLER WOODEN FLOOR.
OBSERVED A PLYWOOD LINES STAINLESS STEEL PREP TABLE IN THE KITCHEN. OBSERVED GREASE MARKS AND FOOD RESIDUE ON EQUIPMENT (DISHWASHER) HOOD, OVEN, RANGE, GRIDDLE, REFRIGERATION UNITS, SINKS, ETC.
OBSERVED PLYWOOD ON THE STAINLESS STEEL PREP TABLE.
OBSERVED CUT CABBAGE AND CARROTS STORED INSIDE CARDBOARD BEER BOX.
OBSERVED BLACK RESIDUE ON THE W/I COOLER WOODEN FLOOR.
OBSERVED A PLYWOOD LINES STAINLESS STEEL PREP TABLE IN THE KITCHEN. OBSERVED GREASE MARKS AND FOOD RESIDUE ON EQUIPMENT (DISHWASHER) HOOD, OVEN, RANGE, GRIDDLE, REFRIGERATION UNITS, SINKS, ETC.
OBSERVED PLYWOOD ON THE STAINLESS STEEL PREP TABLE.
OBSERVED CUT CABBAGE AND CARROTS STORED INSIDE CARDBOARD BEER BOX.
OBSERVED BLACK RESIDUE ON THE W/I COOLER WOODEN FLOOR.
OBSERVED A PLYWOOD LINES STAINLESS STEEL PREP TABLE IN THE KITCHEN. OBSERVED GREASE MARKS AND FOOD RESIDUE ON EQUIPMENT (DISHWASHER) HOOD, OVEN, RANGE, GRIDDLE, REFRIGERATION UNITS, SINKS, ETC.
OBSERVED PLYWOOD ON THE STAINLESS STEEL PREP TABLE.
OBSERVED CUT CABBAGE AND CARROTS STORED INSIDE CARDBOARD BEER BOX.
OBSERVED BLACK RESIDUE ON THE W/I COOLER WOODEN FLOOR.
OBSERVED A PLYWOOD LINES STAINLESS STEEL PREP TABLE IN THE KITCHEN. OBSERVED GREASE MARKS AND FOOD RESIDUE ON EQUIPMENT (DISHWASHER) HOOD, OVEN, RANGE, GRIDDLE, REFRIGERATION UNITS, SINKS, ETC.
OBSERVED PLYWOOD ON THE STAINLESS STEEL PREP TABLE.
OBSERVED CUT CABBAGE AND CARROTS STORED INSIDE CARDBOARD BEER BOX.
OBSERVED BLACK RESIDUE ON THE W/I COOLER WOODEN FLOOR.
OBSERVED A PLYWOOD LINES STAINLESS STEEL PREP TABLE IN THE KITCHEN. OBSERVED GREASE MARKS AND FOOD RESIDUE ON EQUIPMENT (DISHWASHER) HOOD, OVEN, RANGE, GRIDDLE, REFRIGERATION UNITS, SINKS, ETC.
OBSERVED PLYWOOD ON THE STAINLESS STEEL PREP TABLE.
OBSERVED CUT CABBAGE AND CARROTS STORED INSIDE CARDBOARD BEER BOX.
OBSERVED BLACK RESIDUE ON THE W/I COOLER WOODEN FLOOR.
OBSERVED A PLYWOOD LINES STAINLESS STEEL PREP TABLE IN THE KITCHEN. OBSERVED GREASE MARKS AND FOOD RESIDUE ON EQUIPMENT (DISHWASHER) HOOD, OVEN, RANGE, GRIDDLE, REFRIGERATION UNITS, SINKS, ETC.
OBSERVED PLYWOOD ON THE STAINLESS STEEL PREP TABLE.
OBSERVED CUT CABBAGE AND CARROTS STORED INSIDE CARDBOARD BEER BOX.
OBSERVED BLACK RESIDUE ON THE W/I COOLER WOODEN FLOOR.
OBSERVED A PLYWOOD LINES STAINLESS STEEL PREP TABLE IN THE KITCHEN. OBSERVED GREASE MARKS AND FOOD RESIDUE ON EQUIPMENT (DISHWASHER) HOOD, OVEN, RANGE, GRIDDLE, REFRIGERATION UNITS, SINKS, ETC.
OBSERVED PLYWOOD ON THE STAINLESS STEEL PREP TABLE.
OBSERVED CUT CABBAGE AND CARROTS STORED INSIDE CARDBOARD BEER BOX.
OBSERVED BLACK RESIDUE ON THE W/I COOLER WOODEN FLOOR.
OBSERVED A PLYWOOD LINES STAINLESS STEEL PREP TABLE IN THE KITCHEN. OBSERVED GREASE MARKS AND FOOD RESIDUE ON EQUIPMENT (DISHWASHER) HOOD, OVEN, RANGE, GRIDDLE, REFRIGERATION UNITS, SINKS, ETC.
OBSERVED PLYWOOD ON THE STAINLESS STEEL PREP TABLE.
OBSERVED CUT CABBAGE AND CARROTS STORED INSIDE CARDBOARD BEER BOX.
OBSERVED BLACK RESIDUE ON THE W/I COOLER WOODEN FLOOR.
OBSERVED A PLYWOOD LINES STAINLESS STEEL PREP TABLE IN THE KITCHEN. OBSERVED GREASE MARKS AND FOOD RESIDUE ON EQUIPMENT (DISHWASHER) HOOD, OVEN, RANGE, GRIDDLE, REFRIGERATION UNITS, SINKS, ETC.
OBSERVED PLYWOOD ON THE STAINLESS STEEL PREP TABLE.
OBSERVED CUT CABBAGE AND CARROTS STORED INSIDE CARDBOARD BEER BOX.
OBSERVED BLACK RESIDUE ON THE W/I COOLER WOODEN FLOOR.
OBSERVED A PLYWOOD LINES STAINLESS STEEL PREP TABLE IN THE KITCHEN. OBSERVED GREASE MARKS AND FOOD RESIDUE ON EQUIPMENT (DISHWASHER) HOOD, OVEN, RANGE, GRIDDLE, REFRIGERATION UNITS, SINKS, ETC.
OBSERVED PLYWOOD ON THE STAINLESS STEEL PREP TABLE.
OBSERVED CUT CABBAGE AND CARROTS STORED INSIDE CARDBOARD BEER BOX.
OBSERVED BLACK RESIDUE ON THE W/I COOLER WOODEN FLOOR.
OBSERVED A PLYWOOD LINES STAINLESS STEEL PREP TABLE IN THE KITCHEN. OBSERVED GREASE MARKS AND FOOD RESIDUE ON EQUIPMENT (DISHWASHER) HOOD, OVEN, RANGE, GRIDDLE, REFRIGERATION UNITS, SINKS, ETC.
OBSERVED PLYWOOD ON THE STAINLESS STEEL PREP TABLE.
OBSERVED CUT CABBAGE AND CARROTS STORED INSIDE CARDBOARD BEER BOX.
OBSERVED BLACK RESIDUE ON THE W/I COOLER WOODEN FLOOR.
OBSERVED A PLYWOOD LINES STAINLESS STEEL PREP TABLE IN THE KITCHEN. OBSERVED GREASE MARKS AND FOOD RESIDUE ON EQUIPMENT (DISHWASHER) HOOD, OVEN, RANGE, GRIDDLE, REFRIGERATION UNITS, SINKS, ETC.
OBSERVED PLYWOOD ON THE STAINLESS STEEL PREP TABLE.
OBSERVED CUT CABBAGE AND CARROTS STORED INSIDE CARDBOARD BEER BOX.
OBSERVED BLACK RESIDUE ON THE W/I COOLER WOODEN FLOOR.
OBSERVED A PLYWOOD LINES STAINLESS STEEL PREP TABLE IN THE KITCHEN. OBSERVED GREASE MARKS AND FOOD RESIDUE ON EQUIPMENT (DISHWASHER) HOOD, OVEN, RANGE, GRIDDLE, REFRIGERATION UNITS, SINKS, ETC.
OBSERVED PLYWOOD ON THE STAINLESS STEEL PREP TABLE.
OBSERVED CUT CABBAGE AND CARROTS STORED INSIDE CARDBOARD BEER BOX.
OBSERVED BLACK RESIDUE ON THE W/I COOLER WOODEN FLOOR.
OBSERVED A PLYWOOD LINES STAINLESS STEEL PREP TABLE IN THE KITCHEN. OBSERVED GREASE MARKS AND FOOD RESIDUE ON EQUIPMENT (DISHWASHER) HOOD, OVEN, RANGE, GRIDDLE, REFRIGERATION UNITS, SINKS, ETC.
OBSERVED PLYWOOD ON THE STAINLESS STEEL PREP TABLE.
OBSERVED CUT CABBAGE AND CARROTS STORED INSIDE CARDBOARD BEER BOX.
OBSERVED BLACK RESIDUE ON THE W/I COOLER WOODEN FLOOR.
OBSERVED A PLYWOOD LINES STAINLESS STEEL PREP TABLE IN THE KITCHEN. OBSERVED GREASE MARKS AND FOOD RESIDUE ON EQUIPMENT (DISHWASHER) HOOD, OVEN, RANGE, GRIDDLE, REFRIGERATION UNITS, SINKS, ETC.
OBSERVED PLYWOOD ON THE STAINLESS STEEL PREP TABLE.
OBSERVED CUT CABBAGE AND CARROTS STORED INSIDE CARDBOARD BEER BOX.
OBSERVED BLACK RESIDUE ON THE W/I COOLER WOODEN FLOOR.
OBSERVED A PLYWOOD LINES STAINLESS STEEL PREP TABLE IN THE KITCHEN. OBSERVED GREASE MARKS AND FOOD RESIDUE ON EQUIPMENT (DISHWASHER) HOOD, OVEN, RANGE, GRIDDLE, REFRIGERATION UNITS, SINKS, ETC.
OBSERVED PLYWOOD ON THE STAINLESS STEEL PREP TABLE.
OBSERVED CUT CABBAGE AND CARROTS STORED INSIDE CARDBOARD BEER BOX.
OBSERVED BLACK RESIDUE ON THE W/I COOLER WOODEN FLOOR.
OBSERVED A PLYWOOD LINES STAINLESS STEEL PREP TABLE IN THE KITCHEN. OBSERVED GREASE MARKS AND FOOD RESIDUE ON EQUIPMENT (DISHWASHER) HOOD, OVEN, RANGE, GRIDDLE, REFRIGERATION UNITS, SINKS, ETC.
OBSERVED PLYWOOD ON THE STAINLESS STEEL PREP TABLE.
OBSERVED CUT CABBAGE AND CARROTS STORED INSIDE CARDBOARD BEER BOX.
OBSERVED BLACK RESIDUE ON THE W/I COOLER WOODEN FLOOR.
OBSERVED A PLYWOOD LINES STAINLESS STEEL PREP TABLE IN THE KITCHEN. OBSERVED GREASE MARKS AND FOOD RESIDUE ON EQUIPMENT (DISHWASHER) HOOD, OVEN, RANGE, GRIDDLE, REFRIGERATION UNITS, SINKS, ETC.
OBSERVED PLYWOOD ON THE STAINLESS STEEL PREP TABLE.
OBSERVED CUT CABBAGE AND CARROTS STORED INSIDE CARDBOARD BEER BOX.
OBSERVED BLACK RESIDUE ON THE W/I COOLER WOODEN FLOOR.
OBSERVED A PLYWOOD LINES STAINLESS STEEL PREP TABLE IN THE KITCHEN. OBSERVED GREASE MARKS AND FOOD RESIDUE ON EQUIPMENT (DISHWASHER) HOOD, OVEN, RANGE, GRIDDLE, REFRIGERATION UNITS, SINKS, ETC.
OBSERVED PLYWOOD ON THE STAINLESS STEEL PREP TABLE.
OBSERVED CUT CABBAGE AND CARROTS STORED INSIDE CARDBOARD BEER BOX.
OBSERVED BLACK RESIDUE ON THE W/I COOLER WOODEN FLOOR.
OBSERVED A PLYWOOD LINES STAINLESS STEEL PREP TABLE IN THE KITCHEN. OBSERVED GREASE MARKS AND FOOD RESIDUE ON EQUIPMENT (DISHWASHER) HOOD, OVEN, RANGE, GRIDDLE, REFRIGERATION UNITS, SINKS, ETC.
OBSERVED PLYWOOD ON THE STAINLESS STEEL PREP TABLE.
OBSERVED CUT CABBAGE AND CARROTS STORED INSIDE CARDBOARD BEER BOX.
OBSERVED BLACK RESIDUE ON THE W/I COOLER WOODEN FLOOR.
OBSERVED A PLYWOOD LINES STAINLESS STEEL PREP TABLE IN THE KITCHEN. OBSERVED GREASE MARKS AND FOOD RESIDUE ON EQUIPMENT (DISHWASHER) HOOD, OVEN, RANGE, GRIDDLE, REFRIGERATION UNITS, SINKS, ETC.
OBSERVED PLYWOOD ON THE STAINLESS STEEL PREP TABLE.
OBSERVED CUT CABBAGE AND CARROTS STORED INSIDE CARDBOARD BEER BOX.
OBSERVED BLACK RESIDUE ON THE W/I COOLER WOODEN FLOOR.
OBSERVED A PLYWOOD LINES STAINLESS STEEL PREP TABLE IN THE KITCHEN. OBSERVED GREASE MARKS AND FOOD RESIDUE ON EQUIPMENT (DISHWASHER) HOOD, OVEN, RANGE, GRIDDLE, REFRIGERATION UNITS, SINKS, ETC.
OBSERVED PLYWOOD ON THE STAINLESS STEEL PREP TABLE.
OBSERVED CUT CABBAGE AND CARROTS STORED INSIDE CARDBOARD BEER BOX.
OBSERVED BLACK RESIDUE ON THE W/I COOLER WOODEN FLOOR.
OBSERVED A PLYWOOD LINES STAINLESS STEEL PREP TABLE IN THE KITCHEN. OBSERVED GREASE MARKS AND FOOD RESIDUE ON EQUIPMENT (DISHWASHER) HOOD, OVEN, RANGE, GRIDDLE, REFRIGERATION UNITS, SINKS, ETC.
OBSERVED PLYWOOD ON THE STAINLESS STEEL PREP TABLE.
OBSERVED CUT CABBAGE AND CARROTS STORED INSIDE CARDBOARD BEER BOX.
OBSERVED BLACK RESIDUE ON THE W/I COOLER WOODEN FLOOR.
OBSERVED A PLYWOOD LINES STAINLESS STEEL PREP TABLE IN THE KITCHEN.
OBSERVED OPEN BAGS OF DRY FOOD (RICE, FLOUR, ETC.) ON THE FLOOR IN THE DRY STORAGE AREA.
REAR SCREEN DOOR TORN AND NOT SELF CLOSING.

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)
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 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)

DARK GREASY RESIDUES OBSERVED UNDER EQUIPMENT IN THE KITCHEN.
DRY FOODS ARE STORED ON THE FLOOR.
OBSERVED PACKAGED PORK STORED ABOVE WASHED READY TO EAT VEGETABLES.
OBSERVED UNTREATED WOODEN MOLDY SHELVES IN THE WALK IN COOLER.
REMOVE DUCT TAPE AROUND THE ELECTRICAL SWITCH BOX BY THE HOOD AND TWO DOOR FREEZER.
REPAIR/REPLACE DAMAGED REAR SCREEN DOOR.

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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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