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4. Santa Clara County, CA Restaurants

Business Info

Restaurant: SAIGON KITCHEN
Address: 1111 Story Road 1005, San Jose, CA 95122
Type: Restaurant 6-25 Employees
Total inspections: 10
Last inspection: Jul 18, 2013

Score
(the higher the better)
90

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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))
All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. (114254, 114254.1, 114254.2)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
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 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)

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 poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. (114254, 114254.1, 114254.2)
A food facility shall not be open for business without a valid permit. (114067(b) & (c), 114381 (a), 114381.2, 114387)
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 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 poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. (114254, 114254.1, 114254.2)
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 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 thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)

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 poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. (114254, 114254.1, 114254.2)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
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 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)
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 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))
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))
All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. (114254, 114254.1, 114254.2)
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 �°F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
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 thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All 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)
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 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)
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)
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))
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)
All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (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)

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 nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
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)
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 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 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)

FOUND FROZEN CALAMARI IS THAWED IN STANDING WATER AT TWO COMPARTMENT FOOD PREP SINK.
FOUND TWO UNCHAINED CO2 TANKS.
THE GRILL UNDER VENTILATION HOOD IS OUT OF THE HOOD CANOPY. FOUND TWO UNCHAINED CO2 TANKS.
THE GRILL UNDER VENTILATION HOOD IS OUT OF THE HOOD CANOPY. FOUND TWO UNCHAINED CO2 TANKS.
THE GRILL UNDER VENTILATION HOOD IS OUT OF THE HOOD CANOPY. FOUND TWO UNCHAINED CO2 TANKS.
THE GRILL UNDER VENTILATION HOOD IS OUT OF THE HOOD CANOPY. FOUND TWO UNCHAINED CO2 TANKS.
THE GRILL UNDER VENTILATION HOOD IS OUT OF THE HOOD CANOPY. FOUND TWO UNCHAINED CO2 TANKS.
THE GRILL UNDER VENTILATION HOOD IS OUT OF THE HOOD CANOPY. FOUND TWO UNCHAINED CO2 TANKS.
THE GRILL UNDER VENTILATION HOOD IS OUT OF THE HOOD CANOPY. FOUND TWO UNCHAINED CO2 TANKS.
THE GRILL UNDER VENTILATION HOOD IS OUT OF THE HOOD CANOPY. FOUND TWO UNCHAINED CO2 TANKS.
THE GRILL UNDER VENTILATION HOOD IS OUT OF THE HOOD CANOPY. FOUND TWO UNCHAINED CO2 TANKS.
THE GRILL UNDER VENTILATION HOOD IS OUT OF THE HOOD CANOPY. FOUND TWO UNCHAINED CO2 TANKS.
THE GRILL UNDER VENTILATION HOOD IS OUT OF THE HOOD CANOPY. FOUND TWO UNCHAINED CO2 TANKS.
THE GRILL UNDER VENTILATION HOOD IS OUT OF THE HOOD CANOPY. FOUND TWO UNCHAINED CO2 TANKS.
THE GRILL UNDER VENTILATION HOOD IS OUT OF THE HOOD CANOPY. FOUND TWO UNCHAINED CO2 TANKS.
THE GRILL UNDER VENTILATION HOOD IS OUT OF THE HOOD CANOPY. FOUND TWO UNCHAINED CO2 TANKS.
THE GRILL UNDER VENTILATION HOOD IS OUT OF THE HOOD CANOPY. FOUND TWO UNCHAINED CO2 TANKS.
THE GRILL UNDER VENTILATION HOOD IS OUT OF THE HOOD CANOPY. FOUND TWO UNCHAINED CO2 TANKS.
THE GRILL UNDER VENTILATION HOOD IS OUT OF THE HOOD CANOPY. FOUND TWO UNCHAINED CO2 TANKS.
THE GRILL UNDER VENTILATION HOOD IS OUT OF THE HOOD CANOPY. FOUND TWO UNCHAINED CO2 TANKS.
THE GRILL UNDER VENTILATION HOOD IS OUT OF THE HOOD CANOPY. FOUND TWO UNCHAINED CO2 TANKS.
THE GRILL UNDER VENTILATION HOOD IS OUT OF THE HOOD CANOPY. FOUND TWO UNCHAINED CO2 TANKS.
THE GRILL UNDER VENTILATION HOOD IS OUT OF THE HOOD CANOPY. FOUND TWO UNCHAINED CO2 TANKS.
THE GRILL UNDER VENTILATION HOOD IS OUT OF THE HOOD CANOPY. FOUND TWO UNCHAINED CO2 TANKS.
THE GRILL UNDER VENTILATION HOOD IS OUT OF THE HOOD CANOPY. FOUND TWO UNCHAINED CO2 TANKS.
THE GRILL UNDER VENTILATION HOOD IS OUT OF THE HOOD CANOPY. FOUND TWO UNCHAINED CO2 TANKS.
THE GRILL UNDER VENTILATION HOOD IS OUT OF THE HOOD CANOPY. FOUND TWO UNCHAINED CO2 TANKS.
THE GRILL UNDER VENTILATION HOOD IS OUT OF THE HOOD CANOPY. FOUND TWO UNCHAINED CO2 TANKS.
THE GRILL UNDER VENTILATION HOOD IS OUT OF THE HOOD CANOPY. FOUND TWO UNCHAINED CO2 TANKS.
THE GRILL UNDER VENTILATION HOOD IS OUT OF THE HOOD CANOPY. FOUND TWO UNCHAINED CO2 TANKS.
THE GRILL UNDER VENTILATION HOOD IS OUT OF THE HOOD CANOPY. FOUND TWO UNCHAINED CO2 TANKS.
THE GRILL UNDER VENTILATION HOOD IS OUT OF THE HOOD CANOPY. FOUND TWO UNCHAINED CO2 TANKS.
THE GRILL UNDER VENTILATION HOOD IS OUT OF THE HOOD CANOPY. FOUND TWO UNCHAINED CO2 TANKS.
THE GRILL UNDER VENTILATION HOOD IS OUT OF THE HOOD CANOPY. FOUND TWO UNCHAINED CO2 TANKS.
THE GRILL UNDER VENTILATION HOOD IS OUT OF THE HOOD CANOPY. FOUND TWO UNCHAINED CO2 TANKS.
THE GRILL UNDER VENTILATION HOOD IS OUT OF THE HOOD CANOPY. FOUND TWO UNCHAINED CO2 TANKS.
THE GRILL UNDER VENTILATION HOOD IS OUT OF THE HOOD CANOPY.
LACK OF LIGHT COVER AT FOOD PREP AREA.
MISSING AND CRACKING FLOOR TILES AT DISHWASHER AREA.
OBSERVED MOLD LIKE SUBSTANCE ON WHITE PLASTIC PANEL INSIDE ICE MACHINE.
OBSERVED VENTILATION FOOD SHELVES IN WALK IN COOLER ARE ACCUMULATED WITH OLD FOOD DEBRIS.
OBSERVED WATER CONTINUING RUNNING AT THE 3-COMP WARE WASH AND HAND SINK.

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

FOUND AN OPENED RICE BAG ON SHELF IN DRY STORAGE AREA.
OBSERVED CONCENTRATED SODA BOXES ARE WET AND DETERIORATED FROM FOOD DEBRIS ACCUMULATION. FOUND AN OPENED RICE BAG ON SHELF IN DRY STORAGE AREA.
OBSERVED CONCENTRATED SODA BOXES ARE WET AND DETERIORATED FROM FOOD DEBRIS ACCUMULATION. FOUND AN OPENED RICE BAG ON SHELF IN DRY STORAGE AREA.
OBSERVED CONCENTRATED SODA BOXES ARE WET AND DETERIORATED FROM FOOD DEBRIS ACCUMULATION. FOUND AN OPENED RICE BAG ON SHELF IN DRY STORAGE AREA.
OBSERVED CONCENTRATED SODA BOXES ARE WET AND DETERIORATED FROM FOOD DEBRIS ACCUMULATION. FOUND AN OPENED RICE BAG ON SHELF IN DRY STORAGE AREA.
OBSERVED CONCENTRATED SODA BOXES ARE WET AND DETERIORATED FROM FOOD DEBRIS ACCUMULATION. FOUND AN OPENED RICE BAG ON SHELF IN DRY STORAGE AREA.
OBSERVED CONCENTRATED SODA BOXES ARE WET AND DETERIORATED FROM FOOD DEBRIS ACCUMULATION. FOUND AN OPENED RICE BAG ON SHELF IN DRY STORAGE AREA.
OBSERVED CONCENTRATED SODA BOXES ARE WET AND DETERIORATED FROM FOOD DEBRIS ACCUMULATION. FOUND AN OPENED RICE BAG ON SHELF IN DRY STORAGE AREA.
OBSERVED CONCENTRATED SODA BOXES ARE WET AND DETERIORATED FROM FOOD DEBRIS ACCUMULATION. FOUND AN OPENED RICE BAG ON SHELF IN DRY STORAGE AREA.
OBSERVED CONCENTRATED SODA BOXES ARE WET AND DETERIORATED FROM FOOD DEBRIS ACCUMULATION. FOUND AN OPENED RICE BAG ON SHELF IN DRY STORAGE AREA.
OBSERVED CONCENTRATED SODA BOXES ARE WET AND DETERIORATED FROM FOOD DEBRIS ACCUMULATION. FOUND AN OPENED RICE BAG ON SHELF IN DRY STORAGE AREA.
OBSERVED CONCENTRATED SODA BOXES ARE WET AND DETERIORATED FROM FOOD DEBRIS ACCUMULATION. FOUND AN OPENED RICE BAG ON SHELF IN DRY STORAGE AREA.
OBSERVED CONCENTRATED SODA BOXES ARE WET AND DETERIORATED FROM FOOD DEBRIS ACCUMULATION. FOUND AN OPENED RICE BAG ON SHELF IN DRY STORAGE AREA.
OBSERVED CONCENTRATED SODA BOXES ARE WET AND DETERIORATED FROM FOOD DEBRIS ACCUMULATION. FOUND AN OPENED RICE BAG ON SHELF IN DRY STORAGE AREA.
OBSERVED CONCENTRATED SODA BOXES ARE WET AND DETERIORATED FROM FOOD DEBRIS ACCUMULATION. FOUND AN OPENED RICE BAG ON SHELF IN DRY STORAGE AREA.
OBSERVED CONCENTRATED SODA BOXES ARE WET AND DETERIORATED FROM FOOD DEBRIS ACCUMULATION. FOUND AN OPENED RICE BAG ON SHELF IN DRY STORAGE AREA.
OBSERVED CONCENTRATED SODA BOXES ARE WET AND DETERIORATED FROM FOOD DEBRIS ACCUMULATION. FOUND AN OPENED RICE BAG ON SHELF IN DRY STORAGE AREA.
OBSERVED CONCENTRATED SODA BOXES ARE WET AND DETERIORATED FROM FOOD DEBRIS ACCUMULATION. FOUND AN OPENED RICE BAG ON SHELF IN DRY STORAGE AREA.
OBSERVED CONCENTRATED SODA BOXES ARE WET AND DETERIORATED FROM FOOD DEBRIS ACCUMULATION. FOUND AN OPENED RICE BAG ON SHELF IN DRY STORAGE AREA.
OBSERVED CONCENTRATED SODA BOXES ARE WET AND DETERIORATED FROM FOOD DEBRIS ACCUMULATION. FOUND AN OPENED RICE BAG ON SHELF IN DRY STORAGE AREA.
OBSERVED CONCENTRATED SODA BOXES ARE WET AND DETERIORATED FROM FOOD DEBRIS ACCUMULATION. FOUND AN OPENED RICE BAG ON SHELF IN DRY STORAGE AREA.
OBSERVED CONCENTRATED SODA BOXES ARE WET AND DETERIORATED FROM FOOD DEBRIS ACCUMULATION. FOUND AN OPENED RICE BAG ON SHELF IN DRY STORAGE AREA.
OBSERVED CONCENTRATED SODA BOXES ARE WET AND DETERIORATED FROM FOOD DEBRIS ACCUMULATION. FOUND AN OPENED RICE BAG ON SHELF IN DRY STORAGE AREA.
OBSERVED CONCENTRATED SODA BOXES ARE WET AND DETERIORATED FROM FOOD DEBRIS ACCUMULATION. FOUND AN OPENED RICE BAG ON SHELF IN DRY STORAGE AREA.
OBSERVED CONCENTRATED SODA BOXES ARE WET AND DETERIORATED FROM FOOD DEBRIS ACCUMULATION. FOUND AN OPENED RICE BAG ON SHELF IN DRY STORAGE AREA.
OBSERVED CONCENTRATED SODA BOXES ARE WET AND DETERIORATED FROM FOOD DEBRIS ACCUMULATION. FOUND AN OPENED RICE BAG ON SHELF IN DRY STORAGE AREA.
OBSERVED CONCENTRATED SODA BOXES ARE WET AND DETERIORATED FROM FOOD DEBRIS ACCUMULATION. FOUND AN OPENED RICE BAG ON SHELF IN DRY STORAGE AREA.
OBSERVED CONCENTRATED SODA BOXES ARE WET AND DETERIORATED FROM FOOD DEBRIS ACCUMULATION. FOUND AN OPENED RICE BAG ON SHELF IN DRY STORAGE AREA.
OBSERVED CONCENTRATED SODA BOXES ARE WET AND DETERIORATED FROM FOOD DEBRIS ACCUMULATION. FOUND AN OPENED RICE BAG ON SHELF IN DRY STORAGE AREA.
OBSERVED CONCENTRATED SODA BOXES ARE WET AND DETERIORATED FROM FOOD DEBRIS ACCUMULATION. FOUND AN OPENED RICE BAG ON SHELF IN DRY STORAGE AREA.
OBSERVED CONCENTRATED SODA BOXES ARE WET AND DETERIORATED FROM FOOD DEBRIS ACCUMULATION. FOUND AN OPENED RICE BAG ON SHELF IN DRY STORAGE AREA.
OBSERVED CONCENTRATED SODA BOXES ARE WET AND DETERIORATED FROM FOOD DEBRIS ACCUMULATION. FOUND AN OPENED RICE BAG ON SHELF IN DRY STORAGE AREA.
OBSERVED CONCENTRATED SODA BOXES ARE WET AND DETERIORATED FROM FOOD DEBRIS ACCUMULATION. FOUND AN OPENED RICE BAG ON SHELF IN DRY STORAGE AREA.
OBSERVED CONCENTRATED SODA BOXES ARE WET AND DETERIORATED FROM FOOD DEBRIS ACCUMULATION. FOUND AN OPENED RICE BAG ON SHELF IN DRY STORAGE AREA.
OBSERVED CONCENTRATED SODA BOXES ARE WET AND DETERIORATED FROM FOOD DEBRIS ACCUMULATION. FOUND AN OPENED RICE BAG ON SHELF IN DRY STORAGE AREA.
OBSERVED CONCENTRATED SODA BOXES ARE WET AND DETERIORATED FROM FOOD DEBRIS ACCUMULATION. FOUND AN OPENED RICE BAG ON SHELF IN DRY STORAGE AREA.
OBSERVED CONCENTRATED SODA BOXES ARE WET AND DETERIORATED FROM FOOD DEBRIS ACCUMULATION. FOUND AN OPENED RICE BAG ON SHELF IN DRY STORAGE AREA.
OBSERVED CONCENTRATED SODA BOXES ARE WET AND DETERIORATED FROM FOOD DEBRIS ACCUMULATION. FOUND AN OPENED RICE BAG ON SHELF IN DRY STORAGE AREA.
OBSERVED CONCENTRATED SODA BOXES ARE WET AND DETERIORATED FROM FOOD DEBRIS ACCUMULATION. FOUND AN OPENED RICE BAG ON SHELF IN DRY STORAGE AREA.
OBSERVED CONCENTRATED SODA BOXES ARE WET AND DETERIORATED FROM FOOD DEBRIS ACCUMULATION. FOUND AN OPENED RICE BAG ON SHELF IN DRY STORAGE AREA.
OBSERVED CONCENTRATED SODA BOXES ARE WET AND DETERIORATED FROM FOOD DEBRIS ACCUMULATION. FOUND AN OPENED RICE BAG ON SHELF IN DRY STORAGE AREA.
OBSERVED CONCENTRATED SODA BOXES ARE WET AND DETERIORATED FROM FOOD DEBRIS ACCUMULATION. FOUND AN OPENED RICE BAG ON SHELF IN DRY STORAGE AREA.
OBSERVED CONCENTRATED SODA BOXES ARE WET AND DETERIORATED FROM FOOD DEBRIS ACCUMULATION. FOUND AN OPENED RICE BAG ON SHELF IN DRY STORAGE AREA.
OBSERVED CONCENTRATED SODA BOXES ARE WET AND DETERIORATED FROM FOOD DEBRIS ACCUMULATION. FOUND AN OPENED RICE BAG ON SHELF IN DRY STORAGE AREA.
OBSERVED CONCENTRATED SODA BOXES ARE WET AND DETERIORATED FROM FOOD DEBRIS ACCUMULATION. FOUND AN OPENED RICE BAG ON SHELF IN DRY STORAGE AREA.
OBSERVED CONCENTRATED SODA BOXES ARE WET AND DETERIORATED FROM FOOD DEBRIS ACCUMULATION. FOUND AN OPENED RICE BAG ON SHELF IN DRY STORAGE AREA.
OBSERVED CONCENTRATED SODA BOXES ARE WET AND DETERIORATED FROM FOOD DEBRIS ACCUMULATION. FOUND AN OPENED RICE BAG ON SHELF IN DRY STORAGE AREA.
OBSERVED CONCENTRATED SODA BOXES ARE WET AND DETERIORATED FROM FOOD DEBRIS ACCUMULATION. FOUND AN OPENED RICE BAG ON SHELF IN DRY STORAGE AREA.
OBSERVED CONCENTRATED SODA BOXES ARE WET AND DETERIORATED FROM FOOD DEBRIS ACCUMULATION. FOUND AN OPENED RICE BAG ON SHELF IN DRY STORAGE AREA.
OBSERVED CONCENTRATED SODA BOXES ARE WET AND DETERIORATED FROM FOOD DEBRIS ACCUMULATION. FOUND AN OPENED RICE BAG ON SHELF IN DRY STORAGE AREA.
OBSERVED CONCENTRATED SODA BOXES ARE WET AND DETERIORATED FROM FOOD DEBRIS ACCUMULATION. FOUND AN OPENED RICE BAG ON SHELF IN DRY STORAGE AREA.
OBSERVED CONCENTRATED SODA BOXES ARE WET AND DETERIORATED FROM FOOD DEBRIS ACCUMULATION. FOUND AN OPENED RICE BAG ON SHELF IN DRY STORAGE AREA.
OBSERVED CONCENTRATED SODA BOXES ARE WET AND DETERIORATED FROM FOOD DEBRIS ACCUMULATION. FOUND AN OPENED RICE BAG ON SHELF IN DRY STORAGE AREA.
OBSERVED CONCENTRATED SODA BOXES ARE WET AND DETERIORATED FROM FOOD DEBRIS ACCUMULATION. FOUND AN OPENED RICE BAG ON SHELF IN DRY STORAGE AREA.
OBSERVED CONCENTRATED SODA BOXES ARE WET AND DETERIORATED FROM FOOD DEBRIS ACCUMULATION. FOUND AN OPENED RICE BAG ON SHELF IN DRY STORAGE AREA.
OBSERVED CONCENTRATED SODA BOXES ARE WET AND DETERIORATED FROM FOOD DEBRIS ACCUMULATION. FOUND AN OPENED RICE BAG ON SHELF IN DRY STORAGE AREA.
OBSERVED CONCENTRATED SODA BOXES ARE WET AND DETERIORATED FROM FOOD DEBRIS ACCUMULATION. FOUND AN OPENED RICE BAG ON SHELF IN DRY STORAGE AREA.
OBSERVED CONCENTRATED SODA BOXES ARE WET AND DETERIORATED FROM FOOD DEBRIS ACCUMULATION. FOUND AN OPENED RICE BAG ON SHELF IN DRY STORAGE AREA.
OBSERVED CONCENTRATED SODA BOXES ARE WET AND DETERIORATED FROM FOOD DEBRIS ACCUMULATION. FOUND AN OPENED RICE BAG ON SHELF IN DRY STORAGE AREA.
OBSERVED CONCENTRATED SODA BOXES ARE WET AND DETERIORATED FROM FOOD DEBRIS ACCUMULATION. FOUND AN OPENED RICE BAG ON SHELF IN DRY STORAGE AREA.
OBSERVED CONCENTRATED SODA BOXES ARE WET AND DETERIORATED FROM FOOD DEBRIS ACCUMULATION. FOUND AN OPENED RICE BAG ON SHELF IN DRY STORAGE AREA.
OBSERVED CONCENTRATED SODA BOXES ARE WET AND DETERIORATED FROM FOOD DEBRIS ACCUMULATION. FOUND AN OPENED RICE BAG ON SHELF IN DRY STORAGE AREA.
OBSERVED CONCENTRATED SODA BOXES ARE WET AND DETERIORATED FROM FOOD DEBRIS ACCUMULATION. FOUND AN OPENED RICE BAG ON SHELF IN DRY STORAGE AREA.
OBSERVED CONCENTRATED SODA BOXES ARE WET AND DETERIORATED FROM FOOD DEBRIS ACCUMULATION. FOUND AN OPENED RICE BAG ON SHELF IN DRY STORAGE AREA.
OBSERVED CONCENTRATED SODA BOXES ARE WET AND DETERIORATED FROM FOOD DEBRIS ACCUMULATION. FOUND AN OPENED RICE BAG ON SHELF IN DRY STORAGE AREA.
OBSERVED CONCENTRATED SODA BOXES ARE WET AND DETERIORATED FROM FOOD DEBRIS ACCUMULATION. FOUND AN OPENED RICE BAG ON SHELF IN DRY STORAGE AREA.
OBSERVED CONCENTRATED SODA BOXES ARE WET AND DETERIORATED FROM FOOD DEBRIS ACCUMULATION. FOUND AN OPENED RICE BAG ON SHELF IN DRY STORAGE AREA.
OBSERVED CONCENTRATED SODA BOXES ARE WET AND DETERIORATED FROM FOOD DEBRIS ACCUMULATION. FOUND AN OPENED RICE BAG ON SHELF IN DRY STORAGE AREA.
OBSERVED CONCENTRATED SODA BOXES ARE WET AND DETERIORATED FROM FOOD DEBRIS ACCUMULATION. FOUND AN OPENED RICE BAG ON SHELF IN DRY STORAGE AREA.
OBSERVED CONCENTRATED SODA BOXES ARE WET AND DETERIORATED FROM FOOD DEBRIS ACCUMULATION. FOUND AN OPENED RICE BAG ON SHELF IN DRY STORAGE AREA.
OBSERVED CONCENTRATED SODA BOXES ARE WET AND DETERIORATED FROM FOOD DEBRIS ACCUMULATION. FOUND AN OPENED RICE BAG ON SHELF IN DRY STORAGE AREA.
OBSERVED CONCENTRATED SODA BOXES ARE WET AND DETERIORATED FROM FOOD DEBRIS ACCUMULATION. FOUND AN OPENED RICE BAG ON SHELF IN DRY STORAGE AREA.
OBSERVED CONCENTRATED SODA BOXES ARE WET AND DETERIORATED FROM FOOD DEBRIS ACCUMULATION. FOUND AN OPENED RICE BAG ON SHELF IN DRY STORAGE AREA.
OBSERVED CONCENTRATED SODA BOXES ARE WET AND DETERIORATED FROM FOOD DEBRIS ACCUMULATION. FOUND AN OPENED RICE BAG ON SHELF IN DRY STORAGE AREA.
OBSERVED CONCENTRATED SODA BOXES ARE WET AND DETERIORATED FROM FOOD DEBRIS ACCUMULATION. FOUND AN OPENED RICE BAG ON SHELF IN DRY STORAGE AREA.
OBSERVED CONCENTRATED SODA BOXES ARE WET AND DETERIORATED FROM FOOD DEBRIS ACCUMULATION. FOUND AN OPENED RICE BAG ON SHELF IN DRY STORAGE AREA.
OBSERVED CONCENTRATED SODA BOXES ARE WET AND DETERIORATED FROM FOOD DEBRIS ACCUMULATION.
FOUND AN UNCHAINED CO2 TANK UNDER 2-COMP SINK.
LACK OF LIGHT COVER ABOVE FOOD PREP AREA IN KITCHEN.
OBSERVED BEAN SPROUT AND CILANTRO BASKETS ARE ON THE FLOOR IN KITCHEN.
OBSERVED EMPTY PAPER TOWEL DISPENSER AT THE HAND SINK AT ENTRANCE OF THE KITCHEN.
OBSERVED LEAKING AT THE HAND SINK CLOSE TO DISH WASH AREA.
OBSERVED MISSING TILES IN DISH WASH AREA, STANDING WATER AT THESE MISSING TILES CREATE A BAD SMELL.
OBSERVED PINK MOLD LIKE SUBSTANCE ON WHITE PLASTIC PANEL INSIDE THE MACHINE.

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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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