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2. California smaller cities
3. California
4. Santa Clara County, CA Restaurants

Business Info

Restaurant: BISTRO SIAM
Address: 2211 Tasman Drive, Santa Clara, CA 95054
Type: Restaurant 0-5 Employees
Total inspections: 8
Last inspection: Jul 2, 2013

Score
(the higher the better)
97

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Violation descriptions and comments

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)
Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. (113967, 113976, 113980, 113988, 113990, 114035, 114254(c), 114254.3,)

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.
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)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
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)
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 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 potentially hazardous food shall be RAPIDLY cooled from 135�°F to 70�°F, within 2 hours, and then from 70�°F to 41 �°F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
No employees shall eat, drink, or smoke in any work area. (113977)
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))
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
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)

Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
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))
No employees shall eat, drink, or smoke in any work area. (113977)
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 facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 �°F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
A person in charge shall be present at the food facility during all hours of operation. (113945-113945.1, 113984.1, 114075)

DEMONSTRATION OF FOOD SAFETY KNOWLEDGE APPLICATION NOT ADEQUATE.
MISSING COPY OF FOOD SAFETY CERTIFICATE. DEMONSTRATION OF FOOD SAFETY KNOWLEDGE APPLICATION NOT ADEQUATE.
MISSING COPY OF FOOD SAFETY CERTIFICATE. DEMONSTRATION OF FOOD SAFETY KNOWLEDGE APPLICATION NOT ADEQUATE.
MISSING COPY OF FOOD SAFETY CERTIFICATE. DEMONSTRATION OF FOOD SAFETY KNOWLEDGE APPLICATION NOT ADEQUATE.
MISSING COPY OF FOOD SAFETY CERTIFICATE. DEMONSTRATION OF FOOD SAFETY KNOWLEDGE APPLICATION NOT ADEQUATE.
MISSING COPY OF FOOD SAFETY CERTIFICATE. DEMONSTRATION OF FOOD SAFETY KNOWLEDGE APPLICATION NOT ADEQUATE.
MISSING COPY OF FOOD SAFETY CERTIFICATE. DEMONSTRATION OF FOOD SAFETY KNOWLEDGE APPLICATION NOT ADEQUATE.
MISSING COPY OF FOOD SAFETY CERTIFICATE. DEMONSTRATION OF FOOD SAFETY KNOWLEDGE APPLICATION NOT ADEQUATE.
MISSING COPY OF FOOD SAFETY CERTIFICATE. DEMONSTRATION OF FOOD SAFETY KNOWLEDGE APPLICATION NOT ADEQUATE.
MISSING COPY OF FOOD SAFETY CERTIFICATE. DEMONSTRATION OF FOOD SAFETY KNOWLEDGE APPLICATION NOT ADEQUATE.
MISSING COPY OF FOOD SAFETY CERTIFICATE. DEMONSTRATION OF FOOD SAFETY KNOWLEDGE APPLICATION NOT ADEQUATE.
MISSING COPY OF FOOD SAFETY CERTIFICATE. DEMONSTRATION OF FOOD SAFETY KNOWLEDGE APPLICATION NOT ADEQUATE.
MISSING COPY OF FOOD SAFETY CERTIFICATE. DEMONSTRATION OF FOOD SAFETY KNOWLEDGE APPLICATION NOT ADEQUATE.
MISSING COPY OF FOOD SAFETY CERTIFICATE. DEMONSTRATION OF FOOD SAFETY KNOWLEDGE APPLICATION NOT ADEQUATE.
MISSING COPY OF FOOD SAFETY CERTIFICATE. DEMONSTRATION OF FOOD SAFETY KNOWLEDGE APPLICATION NOT ADEQUATE.
MISSING COPY OF FOOD SAFETY CERTIFICATE. DEMONSTRATION OF FOOD SAFETY KNOWLEDGE APPLICATION NOT ADEQUATE.
MISSING COPY OF FOOD SAFETY CERTIFICATE. DEMONSTRATION OF FOOD SAFETY KNOWLEDGE APPLICATION NOT ADEQUATE.
MISSING COPY OF FOOD SAFETY CERTIFICATE. DEMONSTRATION OF FOOD SAFETY KNOWLEDGE APPLICATION NOT ADEQUATE.
MISSING COPY OF FOOD SAFETY CERTIFICATE. DEMONSTRATION OF FOOD SAFETY KNOWLEDGE APPLICATION NOT ADEQUATE.
MISSING COPY OF FOOD SAFETY CERTIFICATE. DEMONSTRATION OF FOOD SAFETY KNOWLEDGE APPLICATION NOT ADEQUATE.
MISSING COPY OF FOOD SAFETY CERTIFICATE. DEMONSTRATION OF FOOD SAFETY KNOWLEDGE APPLICATION NOT ADEQUATE.
MISSING COPY OF FOOD SAFETY CERTIFICATE. DEMONSTRATION OF FOOD SAFETY KNOWLEDGE APPLICATION NOT ADEQUATE.
MISSING COPY OF FOOD SAFETY CERTIFICATE. DEMONSTRATION OF FOOD SAFETY KNOWLEDGE APPLICATION NOT ADEQUATE.
MISSING COPY OF FOOD SAFETY CERTIFICATE. DEMONSTRATION OF FOOD SAFETY KNOWLEDGE APPLICATION NOT ADEQUATE.
MISSING COPY OF FOOD SAFETY CERTIFICATE. DEMONSTRATION OF FOOD SAFETY KNOWLEDGE APPLICATION NOT ADEQUATE.
MISSING COPY OF FOOD SAFETY CERTIFICATE. DEMONSTRATION OF FOOD SAFETY KNOWLEDGE APPLICATION NOT ADEQUATE.
MISSING COPY OF FOOD SAFETY CERTIFICATE. DEMONSTRATION OF FOOD SAFETY KNOWLEDGE APPLICATION NOT ADEQUATE.
MISSING COPY OF FOOD SAFETY CERTIFICATE. DEMONSTRATION OF FOOD SAFETY KNOWLEDGE APPLICATION NOT ADEQUATE.
MISSING COPY OF FOOD SAFETY CERTIFICATE. DEMONSTRATION OF FOOD SAFETY KNOWLEDGE APPLICATION NOT ADEQUATE.
MISSING COPY OF FOOD SAFETY CERTIFICATE. DEMONSTRATION OF FOOD SAFETY KNOWLEDGE APPLICATION NOT ADEQUATE.
MISSING COPY OF FOOD SAFETY CERTIFICATE. DEMONSTRATION OF FOOD SAFETY KNOWLEDGE APPLICATION NOT ADEQUATE.
MISSING COPY OF FOOD SAFETY CERTIFICATE. DEMONSTRATION OF FOOD SAFETY KNOWLEDGE APPLICATION NOT ADEQUATE.
MISSING COPY OF FOOD SAFETY CERTIFICATE. DEMONSTRATION OF FOOD SAFETY KNOWLEDGE APPLICATION NOT ADEQUATE.
MISSING COPY OF FOOD SAFETY CERTIFICATE. DEMONSTRATION OF FOOD SAFETY KNOWLEDGE APPLICATION NOT ADEQUATE.
MISSING COPY OF FOOD SAFETY CERTIFICATE. DEMONSTRATION OF FOOD SAFETY KNOWLEDGE APPLICATION NOT ADEQUATE.
MISSING COPY OF FOOD SAFETY CERTIFICATE. DEMONSTRATION OF FOOD SAFETY KNOWLEDGE APPLICATION NOT ADEQUATE.
MISSING COPY OF FOOD SAFETY CERTIFICATE. DEMONSTRATION OF FOOD SAFETY KNOWLEDGE APPLICATION NOT ADEQUATE.
MISSING COPY OF FOOD SAFETY CERTIFICATE. DEMONSTRATION OF FOOD SAFETY KNOWLEDGE APPLICATION NOT ADEQUATE.
MISSING COPY OF FOOD SAFETY CERTIFICATE. DEMONSTRATION OF FOOD SAFETY KNOWLEDGE APPLICATION NOT ADEQUATE.
MISSING COPY OF FOOD SAFETY CERTIFICATE.
FACILITY LACKS CHLORINE TEST STRIPS.
IN LEFT PREP FRIDGE, OBSERVED RAW CHICKEN 53F INTERIOR, 57F SUPERFICIAL.
ON COUNTER OBSERVED COOKED CHICKEN MEASURED 116F.
FACILITY LACKS PROBE THERMOMETER. IN LEFT PREP FRIDGE, OBSERVED RAW CHICKEN 53F INTERIOR, 57F SUPERFICIAL.
ON COUNTER OBSERVED COOKED CHICKEN MEASURED 116F.
FACILITY LACKS PROBE THERMOMETER. IN LEFT PREP FRIDGE, OBSERVED RAW CHICKEN 53F INTERIOR, 57F SUPERFICIAL.
ON COUNTER OBSERVED COOKED CHICKEN MEASURED 116F.
FACILITY LACKS PROBE THERMOMETER. IN LEFT PREP FRIDGE, OBSERVED RAW CHICKEN 53F INTERIOR, 57F SUPERFICIAL.
ON COUNTER OBSERVED COOKED CHICKEN MEASURED 116F.
FACILITY LACKS PROBE THERMOMETER. IN LEFT PREP FRIDGE, OBSERVED RAW CHICKEN 53F INTERIOR, 57F SUPERFICIAL.
ON COUNTER OBSERVED COOKED CHICKEN MEASURED 116F.
FACILITY LACKS PROBE THERMOMETER. IN LEFT PREP FRIDGE, OBSERVED RAW CHICKEN 53F INTERIOR, 57F SUPERFICIAL.
ON COUNTER OBSERVED COOKED CHICKEN MEASURED 116F.
FACILITY LACKS PROBE THERMOMETER. IN LEFT PREP FRIDGE, OBSERVED RAW CHICKEN 53F INTERIOR, 57F SUPERFICIAL.
ON COUNTER OBSERVED COOKED CHICKEN MEASURED 116F.
FACILITY LACKS PROBE THERMOMETER. IN LEFT PREP FRIDGE, OBSERVED RAW CHICKEN 53F INTERIOR, 57F SUPERFICIAL.
ON COUNTER OBSERVED COOKED CHICKEN MEASURED 116F.
FACILITY LACKS PROBE THERMOMETER. IN LEFT PREP FRIDGE, OBSERVED RAW CHICKEN 53F INTERIOR, 57F SUPERFICIAL.
ON COUNTER OBSERVED COOKED CHICKEN MEASURED 116F.
FACILITY LACKS PROBE THERMOMETER. IN LEFT PREP FRIDGE, OBSERVED RAW CHICKEN 53F INTERIOR, 57F SUPERFICIAL.
ON COUNTER OBSERVED COOKED CHICKEN MEASURED 116F.
FACILITY LACKS PROBE THERMOMETER. IN LEFT PREP FRIDGE, OBSERVED RAW CHICKEN 53F INTERIOR, 57F SUPERFICIAL.
ON COUNTER OBSERVED COOKED CHICKEN MEASURED 116F.
FACILITY LACKS PROBE THERMOMETER. IN LEFT PREP FRIDGE, OBSERVED RAW CHICKEN 53F INTERIOR, 57F SUPERFICIAL.
ON COUNTER OBSERVED COOKED CHICKEN MEASURED 116F.
FACILITY LACKS PROBE THERMOMETER. IN LEFT PREP FRIDGE, OBSERVED RAW CHICKEN 53F INTERIOR, 57F SUPERFICIAL.
ON COUNTER OBSERVED COOKED CHICKEN MEASURED 116F.
FACILITY LACKS PROBE THERMOMETER. IN LEFT PREP FRIDGE, OBSERVED RAW CHICKEN 53F INTERIOR, 57F SUPERFICIAL.
ON COUNTER OBSERVED COOKED CHICKEN MEASURED 116F.
FACILITY LACKS PROBE THERMOMETER. IN LEFT PREP FRIDGE, OBSERVED RAW CHICKEN 53F INTERIOR, 57F SUPERFICIAL.
ON COUNTER OBSERVED COOKED CHICKEN MEASURED 116F.
FACILITY LACKS PROBE THERMOMETER. IN LEFT PREP FRIDGE, OBSERVED RAW CHICKEN 53F INTERIOR, 57F SUPERFICIAL.
ON COUNTER OBSERVED COOKED CHICKEN MEASURED 116F.
FACILITY LACKS PROBE THERMOMETER. IN LEFT PREP FRIDGE, OBSERVED RAW CHICKEN 53F INTERIOR, 57F SUPERFICIAL.
ON COUNTER OBSERVED COOKED CHICKEN MEASURED 116F.
FACILITY LACKS PROBE THERMOMETER. IN LEFT PREP FRIDGE, OBSERVED RAW CHICKEN 53F INTERIOR, 57F SUPERFICIAL.
ON COUNTER OBSERVED COOKED CHICKEN MEASURED 116F.
FACILITY LACKS PROBE THERMOMETER. IN LEFT PREP FRIDGE, OBSERVED RAW CHICKEN 53F INTERIOR, 57F SUPERFICIAL.
ON COUNTER OBSERVED COOKED CHICKEN MEASURED 116F.
FACILITY LACKS PROBE THERMOMETER. IN LEFT PREP FRIDGE, OBSERVED RAW CHICKEN 53F INTERIOR, 57F SUPERFICIAL.
ON COUNTER OBSERVED COOKED CHICKEN MEASURED 116F.
FACILITY LACKS PROBE THERMOMETER. IN LEFT PREP FRIDGE, OBSERVED RAW CHICKEN 53F INTERIOR, 57F SUPERFICIAL.
ON COUNTER OBSERVED COOKED CHICKEN MEASURED 116F.
FACILITY LACKS PROBE THERMOMETER. IN LEFT PREP FRIDGE, OBSERVED RAW CHICKEN 53F INTERIOR, 57F SUPERFICIAL.
ON COUNTER OBSERVED COOKED CHICKEN MEASURED 116F.
FACILITY LACKS PROBE THERMOMETER. IN LEFT PREP FRIDGE, OBSERVED RAW CHICKEN 53F INTERIOR, 57F SUPERFICIAL.
ON COUNTER OBSERVED COOKED CHICKEN MEASURED 116F.
FACILITY LACKS PROBE THERMOMETER. IN LEFT PREP FRIDGE, OBSERVED RAW CHICKEN 53F INTERIOR, 57F SUPERFICIAL.
ON COUNTER OBSERVED COOKED CHICKEN MEASURED 116F.
FACILITY LACKS PROBE THERMOMETER. IN LEFT PREP FRIDGE, OBSERVED RAW CHICKEN 53F INTERIOR, 57F SUPERFICIAL.
ON COUNTER OBSERVED COOKED CHICKEN MEASURED 116F.
FACILITY LACKS PROBE THERMOMETER. IN LEFT PREP FRIDGE, OBSERVED RAW CHICKEN 53F INTERIOR, 57F SUPERFICIAL.
ON COUNTER OBSERVED COOKED CHICKEN MEASURED 116F.
FACILITY LACKS PROBE THERMOMETER. IN LEFT PREP FRIDGE, OBSERVED RAW CHICKEN 53F INTERIOR, 57F SUPERFICIAL.
ON COUNTER OBSERVED COOKED CHICKEN MEASURED 116F.
FACILITY LACKS PROBE THERMOMETER. IN LEFT PREP FRIDGE, OBSERVED RAW CHICKEN 53F INTERIOR, 57F SUPERFICIAL.
ON COUNTER OBSERVED COOKED CHICKEN MEASURED 116F.
FACILITY LACKS PROBE THERMOMETER. IN LEFT PREP FRIDGE, OBSERVED RAW CHICKEN 53F INTERIOR, 57F SUPERFICIAL.
ON COUNTER OBSERVED COOKED CHICKEN MEASURED 116F.
FACILITY LACKS PROBE THERMOMETER. IN LEFT PREP FRIDGE, OBSERVED RAW CHICKEN 53F INTERIOR, 57F SUPERFICIAL.
ON COUNTER OBSERVED COOKED CHICKEN MEASURED 116F.
FACILITY LACKS PROBE THERMOMETER. IN LEFT PREP FRIDGE, OBSERVED RAW CHICKEN 53F INTERIOR, 57F SUPERFICIAL.
ON COUNTER OBSERVED COOKED CHICKEN MEASURED 116F.
FACILITY LACKS PROBE THERMOMETER. IN LEFT PREP FRIDGE, OBSERVED RAW CHICKEN 53F INTERIOR, 57F SUPERFICIAL.
ON COUNTER OBSERVED COOKED CHICKEN MEASURED 116F.
FACILITY LACKS PROBE THERMOMETER. IN LEFT PREP FRIDGE, OBSERVED RAW CHICKEN 53F INTERIOR, 57F SUPERFICIAL.
ON COUNTER OBSERVED COOKED CHICKEN MEASURED 116F.
FACILITY LACKS PROBE THERMOMETER. IN LEFT PREP FRIDGE, OBSERVED RAW CHICKEN 53F INTERIOR, 57F SUPERFICIAL.
ON COUNTER OBSERVED COOKED CHICKEN MEASURED 116F.
FACILITY LACKS PROBE THERMOMETER. IN LEFT PREP FRIDGE, OBSERVED RAW CHICKEN 53F INTERIOR, 57F SUPERFICIAL.
ON COUNTER OBSERVED COOKED CHICKEN MEASURED 116F.
FACILITY LACKS PROBE THERMOMETER. IN LEFT PREP FRIDGE, OBSERVED RAW CHICKEN 53F INTERIOR, 57F SUPERFICIAL.
ON COUNTER OBSERVED COOKED CHICKEN MEASURED 116F.
FACILITY LACKS PROBE THERMOMETER. IN LEFT PREP FRIDGE, OBSERVED RAW CHICKEN 53F INTERIOR, 57F SUPERFICIAL.
ON COUNTER OBSERVED COOKED CHICKEN MEASURED 116F.
FACILITY LACKS PROBE THERMOMETER. IN LEFT PREP FRIDGE, OBSERVED RAW CHICKEN 53F INTERIOR, 57F SUPERFICIAL.
ON COUNTER OBSERVED COOKED CHICKEN MEASURED 116F.
FACILITY LACKS PROBE THERMOMETER. IN LEFT PREP FRIDGE, OBSERVED RAW CHICKEN 53F INTERIOR, 57F SUPERFICIAL.
ON COUNTER OBSERVED COOKED CHICKEN MEASURED 116F.
FACILITY LACKS PROBE THERMOMETER. IN LEFT PREP FRIDGE, OBSERVED RAW CHICKEN 53F INTERIOR, 57F SUPERFICIAL.
ON COUNTER OBSERVED COOKED CHICKEN MEASURED 116F.
FACILITY LACKS PROBE THERMOMETER.
MEASURED CHLORINE BLEACH CONCENTRATION AT 50PPM IN SANITIZING SINK.
NO PERSON IN CHARGE.
OBSERVE DIRTY TOP OF WATER HEATER.
OBSERVED CHEF UNABLE TO MEASURE REHEAT TEMPERATURE OF CHICKEN.
OBSERVED FOOD EMPLOYEE USE RICE PLASTIC TAKE OUT QUART CONTAINER TO MEASURE RAW RICE.
OBSERVED FOOD ON FLOOR, BAG OF POTATOES, CONTAINER OF BANANAS AND CONTAINER OF TAMARIND SAUCE.
OBSERVED HAND SINK LACKS PAPER TOWELS.
OBSERVED THREE TRAYS OF PRE POURED WATER.
OBSERVED WAITRESS EATING BY CASH REGISTER.

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 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 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)

MEASURED CHLORINE CONCENTRATION AT 50PPM IN SANITIZING SINK.
NO FOOD SAFETY CERTIFICATE, OBSERVED JUST 2 FOOD HANDLER CARDS.
OBSERVED CONTAINERS OF FRIED TOFU ON FLOOR.

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Accepts credit cards:

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Parking:

Garage Private Lot Street Valet Validated

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Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

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Beer & Wine Only Full Bar Happy Hour

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Yes No

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Yes No

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