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Business Info

Restaurant: DONG PHUONG TOFU
Address: 1156 Story Road, San Jose, CA 95122
Type: Restaurant 0-5 Employees
Total inspections: 9
Last inspection: Jul 29, 2013

Score
(the higher the better)
89

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Violation descriptions and comments

An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
All liquid waste must drain to an approved fully functioning sewage disposal system. (114197)
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)
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 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)
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 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.

Raw, whole produce shall be washed prior to preparation. (113992)
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 liquid waste must drain to an approved fully functioning sewage disposal system. (114197)
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
All food shall be obtained from an approved source. (113980, 113982, 114021-114031, 114035, 114041)
All food shall be obtained from an approved source. (113980, 113982, 114021-114031, 114035, 114041)
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))
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)
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
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 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 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 premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
All liquid waste must drain to an approved fully functioning sewage disposal system. (114197)
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)
A food facility shall not be open for business without a valid permit. (114067(b) & (c), 114381 (a), 114381.2, 114387)

Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
All liquid waste must drain to an approved fully functioning sewage disposal system. (114197)
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 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.
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)

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))
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
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 liquid waste must drain to an approved fully functioning sewage disposal system. (114197)
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))
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 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)
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 shall be obtained from an approved source. (113980, 113982, 114021-114031, 114035, 114041)
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))
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)
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 liquid waste must drain to an approved fully functioning sewage disposal system. (114197)
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)
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))
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))
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)
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))
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
All 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)

FOUND DISHES HEAVY WASHED AT FOOD PREP SINK WITHOUT SANITIZING.
OBSERVED FOOD PREP SINK NOT BEING PROPERLY SANITIZED. FOUND DISHES HEAVY WASHED AT FOOD PREP SINK WITHOUT SANITIZING.
OBSERVED FOOD PREP SINK NOT BEING PROPERLY SANITIZED. FOUND DISHES HEAVY WASHED AT FOOD PREP SINK WITHOUT SANITIZING.
OBSERVED FOOD PREP SINK NOT BEING PROPERLY SANITIZED. FOUND DISHES HEAVY WASHED AT FOOD PREP SINK WITHOUT SANITIZING.
OBSERVED FOOD PREP SINK NOT BEING PROPERLY SANITIZED. FOUND DISHES HEAVY WASHED AT FOOD PREP SINK WITHOUT SANITIZING.
OBSERVED FOOD PREP SINK NOT BEING PROPERLY SANITIZED. FOUND DISHES HEAVY WASHED AT FOOD PREP SINK WITHOUT SANITIZING.
OBSERVED FOOD PREP SINK NOT BEING PROPERLY SANITIZED. FOUND DISHES HEAVY WASHED AT FOOD PREP SINK WITHOUT SANITIZING.
OBSERVED FOOD PREP SINK NOT BEING PROPERLY SANITIZED. FOUND DISHES HEAVY WASHED AT FOOD PREP SINK WITHOUT SANITIZING.
OBSERVED FOOD PREP SINK NOT BEING PROPERLY SANITIZED. FOUND DISHES HEAVY WASHED AT FOOD PREP SINK WITHOUT SANITIZING.
OBSERVED FOOD PREP SINK NOT BEING PROPERLY SANITIZED. FOUND DISHES HEAVY WASHED AT FOOD PREP SINK WITHOUT SANITIZING.
OBSERVED FOOD PREP SINK NOT BEING PROPERLY SANITIZED. FOUND DISHES HEAVY WASHED AT FOOD PREP SINK WITHOUT SANITIZING.
OBSERVED FOOD PREP SINK NOT BEING PROPERLY SANITIZED. FOUND DISHES HEAVY WASHED AT FOOD PREP SINK WITHOUT SANITIZING.
OBSERVED FOOD PREP SINK NOT BEING PROPERLY SANITIZED. FOUND DISHES HEAVY WASHED AT FOOD PREP SINK WITHOUT SANITIZING.
OBSERVED FOOD PREP SINK NOT BEING PROPERLY SANITIZED. FOUND DISHES HEAVY WASHED AT FOOD PREP SINK WITHOUT SANITIZING.
OBSERVED FOOD PREP SINK NOT BEING PROPERLY SANITIZED. FOUND DISHES HEAVY WASHED AT FOOD PREP SINK WITHOUT SANITIZING.
OBSERVED FOOD PREP SINK NOT BEING PROPERLY SANITIZED. FOUND DISHES HEAVY WASHED AT FOOD PREP SINK WITHOUT SANITIZING.
OBSERVED FOOD PREP SINK NOT BEING PROPERLY SANITIZED. FOUND DISHES HEAVY WASHED AT FOOD PREP SINK WITHOUT SANITIZING.
OBSERVED FOOD PREP SINK NOT BEING PROPERLY SANITIZED. FOUND DISHES HEAVY WASHED AT FOOD PREP SINK WITHOUT SANITIZING.
OBSERVED FOOD PREP SINK NOT BEING PROPERLY SANITIZED. FOUND DISHES HEAVY WASHED AT FOOD PREP SINK WITHOUT SANITIZING.
OBSERVED FOOD PREP SINK NOT BEING PROPERLY SANITIZED. FOUND DISHES HEAVY WASHED AT FOOD PREP SINK WITHOUT SANITIZING.
OBSERVED FOOD PREP SINK NOT BEING PROPERLY SANITIZED. FOUND DISHES HEAVY WASHED AT FOOD PREP SINK WITHOUT SANITIZING.
OBSERVED FOOD PREP SINK NOT BEING PROPERLY SANITIZED. FOUND DISHES HEAVY WASHED AT FOOD PREP SINK WITHOUT SANITIZING.
OBSERVED FOOD PREP SINK NOT BEING PROPERLY SANITIZED. FOUND DISHES HEAVY WASHED AT FOOD PREP SINK WITHOUT SANITIZING.
OBSERVED FOOD PREP SINK NOT BEING PROPERLY SANITIZED. FOUND DISHES HEAVY WASHED AT FOOD PREP SINK WITHOUT SANITIZING.
OBSERVED FOOD PREP SINK NOT BEING PROPERLY SANITIZED.
FOUND DUST AND GREASE ON EXHAUST FILTERS.
FOUND FOOD BEING STORED ON UTENSIL SINK.
FOUND FOOD STORAGE CONTAINERS NOT LABELED.
FOUND FOODS AT STEAM TABLE MEASURED BETWEEN 80-110F.
FOUND LUNCH PLATES AT ROOM TEMPERATURE. FOUND FOODS AT STEAM TABLE MEASURED BETWEEN 80-110F.
FOUND LUNCH PLATES AT ROOM TEMPERATURE. FOUND FOODS AT STEAM TABLE MEASURED BETWEEN 80-110F.
FOUND LUNCH PLATES AT ROOM TEMPERATURE. FOUND FOODS AT STEAM TABLE MEASURED BETWEEN 80-110F.
FOUND LUNCH PLATES AT ROOM TEMPERATURE. FOUND FOODS AT STEAM TABLE MEASURED BETWEEN 80-110F.
FOUND LUNCH PLATES AT ROOM TEMPERATURE. FOUND FOODS AT STEAM TABLE MEASURED BETWEEN 80-110F.
FOUND LUNCH PLATES AT ROOM TEMPERATURE. FOUND FOODS AT STEAM TABLE MEASURED BETWEEN 80-110F.
FOUND LUNCH PLATES AT ROOM TEMPERATURE. FOUND FOODS AT STEAM TABLE MEASURED BETWEEN 80-110F.
FOUND LUNCH PLATES AT ROOM TEMPERATURE. FOUND FOODS AT STEAM TABLE MEASURED BETWEEN 80-110F.
FOUND LUNCH PLATES AT ROOM TEMPERATURE. FOUND FOODS AT STEAM TABLE MEASURED BETWEEN 80-110F.
FOUND LUNCH PLATES AT ROOM TEMPERATURE. FOUND FOODS AT STEAM TABLE MEASURED BETWEEN 80-110F.
FOUND LUNCH PLATES AT ROOM TEMPERATURE. FOUND FOODS AT STEAM TABLE MEASURED BETWEEN 80-110F.
FOUND LUNCH PLATES AT ROOM TEMPERATURE. FOUND FOODS AT STEAM TABLE MEASURED BETWEEN 80-110F.
FOUND LUNCH PLATES AT ROOM TEMPERATURE. FOUND FOODS AT STEAM TABLE MEASURED BETWEEN 80-110F.
FOUND LUNCH PLATES AT ROOM TEMPERATURE. FOUND FOODS AT STEAM TABLE MEASURED BETWEEN 80-110F.
FOUND LUNCH PLATES AT ROOM TEMPERATURE. FOUND FOODS AT STEAM TABLE MEASURED BETWEEN 80-110F.
FOUND LUNCH PLATES AT ROOM TEMPERATURE. FOUND FOODS AT STEAM TABLE MEASURED BETWEEN 80-110F.
FOUND LUNCH PLATES AT ROOM TEMPERATURE. FOUND FOODS AT STEAM TABLE MEASURED BETWEEN 80-110F.
FOUND LUNCH PLATES AT ROOM TEMPERATURE. FOUND FOODS AT STEAM TABLE MEASURED BETWEEN 80-110F.
FOUND LUNCH PLATES AT ROOM TEMPERATURE. FOUND FOODS AT STEAM TABLE MEASURED BETWEEN 80-110F.
FOUND LUNCH PLATES AT ROOM TEMPERATURE. FOUND FOODS AT STEAM TABLE MEASURED BETWEEN 80-110F.
FOUND LUNCH PLATES AT ROOM TEMPERATURE. FOUND FOODS AT STEAM TABLE MEASURED BETWEEN 80-110F.
FOUND LUNCH PLATES AT ROOM TEMPERATURE. FOUND FOODS AT STEAM TABLE MEASURED BETWEEN 80-110F.
FOUND LUNCH PLATES AT ROOM TEMPERATURE. FOUND FOODS AT STEAM TABLE MEASURED BETWEEN 80-110F.
FOUND LUNCH PLATES AT ROOM TEMPERATURE.
FOUND NO PAPER TOWELS AT HAND WASH STATION AT FRONT.
FOUND PERSONAL CLOTHING STORED ON TOP OF FOODS.
FOUND MOP STORED INSIDE GREY WATER OF MOP BUCKET. FOUND PERSONAL CLOTHING STORED ON TOP OF FOODS.
FOUND MOP STORED INSIDE GREY WATER OF MOP BUCKET. FOUND PERSONAL CLOTHING STORED ON TOP OF FOODS.
FOUND MOP STORED INSIDE GREY WATER OF MOP BUCKET. FOUND PERSONAL CLOTHING STORED ON TOP OF FOODS.
FOUND MOP STORED INSIDE GREY WATER OF MOP BUCKET. FOUND PERSONAL CLOTHING STORED ON TOP OF FOODS.
FOUND MOP STORED INSIDE GREY WATER OF MOP BUCKET. FOUND PERSONAL CLOTHING STORED ON TOP OF FOODS.
FOUND MOP STORED INSIDE GREY WATER OF MOP BUCKET. FOUND PERSONAL CLOTHING STORED ON TOP OF FOODS.
FOUND MOP STORED INSIDE GREY WATER OF MOP BUCKET. FOUND PERSONAL CLOTHING STORED ON TOP OF FOODS.
FOUND MOP STORED INSIDE GREY WATER OF MOP BUCKET. FOUND PERSONAL CLOTHING STORED ON TOP OF FOODS.
FOUND MOP STORED INSIDE GREY WATER OF MOP BUCKET. FOUND PERSONAL CLOTHING STORED ON TOP OF FOODS.
FOUND MOP STORED INSIDE GREY WATER OF MOP BUCKET. FOUND PERSONAL CLOTHING STORED ON TOP OF FOODS.
FOUND MOP STORED INSIDE GREY WATER OF MOP BUCKET. FOUND PERSONAL CLOTHING STORED ON TOP OF FOODS.
FOUND MOP STORED INSIDE GREY WATER OF MOP BUCKET. FOUND PERSONAL CLOTHING STORED ON TOP OF FOODS.
FOUND MOP STORED INSIDE GREY WATER OF MOP BUCKET. FOUND PERSONAL CLOTHING STORED ON TOP OF FOODS.
FOUND MOP STORED INSIDE GREY WATER OF MOP BUCKET. FOUND PERSONAL CLOTHING STORED ON TOP OF FOODS.
FOUND MOP STORED INSIDE GREY WATER OF MOP BUCKET. FOUND PERSONAL CLOTHING STORED ON TOP OF FOODS.
FOUND MOP STORED INSIDE GREY WATER OF MOP BUCKET. FOUND PERSONAL CLOTHING STORED ON TOP OF FOODS.
FOUND MOP STORED INSIDE GREY WATER OF MOP BUCKET. FOUND PERSONAL CLOTHING STORED ON TOP OF FOODS.
FOUND MOP STORED INSIDE GREY WATER OF MOP BUCKET. FOUND PERSONAL CLOTHING STORED ON TOP OF FOODS.
FOUND MOP STORED INSIDE GREY WATER OF MOP BUCKET. FOUND PERSONAL CLOTHING STORED ON TOP OF FOODS.
FOUND MOP STORED INSIDE GREY WATER OF MOP BUCKET. FOUND PERSONAL CLOTHING STORED ON TOP OF FOODS.
FOUND MOP STORED INSIDE GREY WATER OF MOP BUCKET. FOUND PERSONAL CLOTHING STORED ON TOP OF FOODS.
FOUND MOP STORED INSIDE GREY WATER OF MOP BUCKET. FOUND PERSONAL CLOTHING STORED ON TOP OF FOODS.
FOUND MOP STORED INSIDE GREY WATER OF MOP BUCKET. FOUND PERSONAL CLOTHING STORED ON TOP OF FOODS.
FOUND MOP STORED INSIDE GREY WATER OF MOP BUCKET.
FOUND UNAPPROVED REFRIGERATION UNITS AT FACILITY.
FOUND WOODEN SHELVES IN FACILITY. FOUND UNAPPROVED REFRIGERATION UNITS AT FACILITY.
FOUND WOODEN SHELVES IN FACILITY. FOUND UNAPPROVED REFRIGERATION UNITS AT FACILITY.
FOUND WOODEN SHELVES IN FACILITY. FOUND UNAPPROVED REFRIGERATION UNITS AT FACILITY.
FOUND WOODEN SHELVES IN FACILITY. FOUND UNAPPROVED REFRIGERATION UNITS AT FACILITY.
FOUND WOODEN SHELVES IN FACILITY. FOUND UNAPPROVED REFRIGERATION UNITS AT FACILITY.
FOUND WOODEN SHELVES IN FACILITY. FOUND UNAPPROVED REFRIGERATION UNITS AT FACILITY.
FOUND WOODEN SHELVES IN FACILITY. FOUND UNAPPROVED REFRIGERATION UNITS AT FACILITY.
FOUND WOODEN SHELVES IN FACILITY. FOUND UNAPPROVED REFRIGERATION UNITS AT FACILITY.
FOUND WOODEN SHELVES IN FACILITY. FOUND UNAPPROVED REFRIGERATION UNITS AT FACILITY.
FOUND WOODEN SHELVES IN FACILITY. FOUND UNAPPROVED REFRIGERATION UNITS AT FACILITY.
FOUND WOODEN SHELVES IN FACILITY. FOUND UNAPPROVED REFRIGERATION UNITS AT FACILITY.
FOUND WOODEN SHELVES IN FACILITY. FOUND UNAPPROVED REFRIGERATION UNITS AT FACILITY.
FOUND WOODEN SHELVES IN FACILITY. FOUND UNAPPROVED REFRIGERATION UNITS AT FACILITY.
FOUND WOODEN SHELVES IN FACILITY. FOUND UNAPPROVED REFRIGERATION UNITS AT FACILITY.
FOUND WOODEN SHELVES IN FACILITY. FOUND UNAPPROVED REFRIGERATION UNITS AT FACILITY.
FOUND WOODEN SHELVES IN FACILITY. FOUND UNAPPROVED REFRIGERATION UNITS AT FACILITY.
FOUND WOODEN SHELVES IN FACILITY. FOUND UNAPPROVED REFRIGERATION UNITS AT FACILITY.
FOUND WOODEN SHELVES IN FACILITY. FOUND UNAPPROVED REFRIGERATION UNITS AT FACILITY.
FOUND WOODEN SHELVES IN FACILITY. FOUND UNAPPROVED REFRIGERATION UNITS AT FACILITY.
FOUND WOODEN SHELVES IN FACILITY. FOUND UNAPPROVED REFRIGERATION UNITS AT FACILITY.
FOUND WOODEN SHELVES IN FACILITY. FOUND UNAPPROVED REFRIGERATION UNITS AT FACILITY.
FOUND WOODEN SHELVES IN FACILITY. FOUND UNAPPROVED REFRIGERATION UNITS AT FACILITY.
FOUND WOODEN SHELVES IN FACILITY. FOUND UNAPPROVED REFRIGERATION UNITS AT FACILITY.
FOUND WOODEN SHELVES IN FACILITY.
OBSERVED FOOD PREP SINK BEING USED TO WASH DISHES.
FOUND DIRTY DISHES BEING STORED AT JANITORIAL SINK. OBSERVED FOOD PREP SINK BEING USED TO WASH DISHES.
FOUND DIRTY DISHES BEING STORED AT JANITORIAL SINK. OBSERVED FOOD PREP SINK BEING USED TO WASH DISHES.
FOUND DIRTY DISHES BEING STORED AT JANITORIAL SINK. OBSERVED FOOD PREP SINK BEING USED TO WASH DISHES.
FOUND DIRTY DISHES BEING STORED AT JANITORIAL SINK. OBSERVED FOOD PREP SINK BEING USED TO WASH DISHES.
FOUND DIRTY DISHES BEING STORED AT JANITORIAL SINK. OBSERVED FOOD PREP SINK BEING USED TO WASH DISHES.
FOUND DIRTY DISHES BEING STORED AT JANITORIAL SINK. OBSERVED FOOD PREP SINK BEING USED TO WASH DISHES.
FOUND DIRTY DISHES BEING STORED AT JANITORIAL SINK. OBSERVED FOOD PREP SINK BEING USED TO WASH DISHES.
FOUND DIRTY DISHES BEING STORED AT JANITORIAL SINK. OBSERVED FOOD PREP SINK BEING USED TO WASH DISHES.
FOUND DIRTY DISHES BEING STORED AT JANITORIAL SINK. OBSERVED FOOD PREP SINK BEING USED TO WASH DISHES.
FOUND DIRTY DISHES BEING STORED AT JANITORIAL SINK. OBSERVED FOOD PREP SINK BEING USED TO WASH DISHES.
FOUND DIRTY DISHES BEING STORED AT JANITORIAL SINK. OBSERVED FOOD PREP SINK BEING USED TO WASH DISHES.
FOUND DIRTY DISHES BEING STORED AT JANITORIAL SINK. OBSERVED FOOD PREP SINK BEING USED TO WASH DISHES.
FOUND DIRTY DISHES BEING STORED AT JANITORIAL SINK. OBSERVED FOOD PREP SINK BEING USED TO WASH DISHES.
FOUND DIRTY DISHES BEING STORED AT JANITORIAL SINK. OBSERVED FOOD PREP SINK BEING USED TO WASH DISHES.
FOUND DIRTY DISHES BEING STORED AT JANITORIAL SINK. OBSERVED FOOD PREP SINK BEING USED TO WASH DISHES.
FOUND DIRTY DISHES BEING STORED AT JANITORIAL SINK. OBSERVED FOOD PREP SINK BEING USED TO WASH DISHES.
FOUND DIRTY DISHES BEING STORED AT JANITORIAL SINK. OBSERVED FOOD PREP SINK BEING USED TO WASH DISHES.
FOUND DIRTY DISHES BEING STORED AT JANITORIAL SINK. OBSERVED FOOD PREP SINK BEING USED TO WASH DISHES.
FOUND DIRTY DISHES BEING STORED AT JANITORIAL SINK. OBSERVED FOOD PREP SINK BEING USED TO WASH DISHES.
FOUND DIRTY DISHES BEING STORED AT JANITORIAL SINK. OBSERVED FOOD PREP SINK BEING USED TO WASH DISHES.
FOUND DIRTY DISHES BEING STORED AT JANITORIAL SINK. OBSERVED FOOD PREP SINK BEING USED TO WASH DISHES.
FOUND DIRTY DISHES BEING STORED AT JANITORIAL SINK. OBSERVED FOOD PREP SINK BEING USED TO WASH DISHES.
FOUND DIRTY DISHES BEING STORED AT JANITORIAL SINK. OBSERVED FOOD PREP SINK BEING USED TO WASH DISHES.
FOUND DIRTY DISHES BEING STORED AT JANITORIAL SINK.

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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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