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Business Info

Restaurant: SAIGON'S BAKERY AND FAST FOOD
Address: 953 Mclaughlin Avenue, San Jose, CA 95122
Type: Food Prep / Food Svc Op 0-5 Employees Rc 2
Total inspections: 4
Last inspection: Aug 26, 2013

Score
(the higher the better)
92

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Violation descriptions and comments

All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
Any food is misbranded if its labeling is false or misleading, if it is offered for sale under the name of another food, or if it is an imitation of another food for which a definition and standard of identity has been established by regulation. (114087, 114089, 114089.1(a, b), 114090, 114093.1)
All 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)
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 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.
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))

Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
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 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)
Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))

All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
Any food is misbranded if its labeling is false or misleading, if it is offered for sale under the name of another food, or if it is an imitation of another food for which a definition and standard of identity has been established by regulation. (114087, 114089, 114089.1(a, b), 114090, 114093.1)
All 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)
Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
An 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)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
All 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)

FOOD SAFETY CERTIFICATE UNAVAILABLE.
FOUND A SPRAY BOTTLE UNDER PREP TABLES IN KITCHEN WITHOUT LABEL.
LACK OF LIGHT COVER IN KITCHEN.
OBSERVED EMPTY SOAP DISPENSER AT THE HAND SINK IN RESTROOM.
OBSERVED MANY PREPACKAGED DESSERT PLATES ON COUNTER WITHOUT LABEL.
OBSERVED UNUSED COOKING EQUIPMENTS IN RESTROOM.
SHREDDED PORK ON STEAM TABLE IS AT 122F. HAM AND PORK SAUSAGE ARE AT 44-45F ON TOP REACH IN COOLER AT SANDWICH PREP STATION.
TEST WATER AT WAREWASH SINK IS AT 117F MAXIMUM.

Any food is misbranded if its labeling is false or misleading, if it is offered for sale under the name of another food, or if it is an imitation of another food for which a definition and standard of identity has been established by regulation. (114087, 114089, 114089.1(a, b), 114090, 114093.1)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
All food 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))
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))

FOUND OLD SOLID FRIED SOAP IN DISPENSER AT THE HAND SINK IN FRONT. SOAP CANNOT BE DISPENSED FROM DISPENSER.
FOUND UNUSED EQUIPMENTS OF SLICER AND MIXER ARE IN EMPLOYEES RESTROOM.
LACK OF LIGHT COVER AT FOOD PREP AREAS IN KITCHEN.
OBSERVED PINK STAIN ON WHITE PLASTIC PANEL INSIDE ICE MACHINE.
OBSERVED SEVERAL PREPACKAGED PLATES AND DESSERT ON COUNTER WITHOUT ADEQUATE LABEL.
PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F. PORK SLICES AND STEAM PORK SLICES ON TOP REACH IN OF SANDWICH PREP COOLER ARE AT 52-55F.
FRIED EGGS AND PATE ON STEAM TABLE ARE AT 117-127F.
TWO DOOR UNDER COUNTER SANDWICH PREP COOLER IS AT 46-50F.

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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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