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4. Santa Clara County, CA Restaurants

Business Info

Restaurant: MAMA CHEF'S HOUSE INC
Address: 5075 Stevens Creek Bl 10, Santa Clara, CA 95051
Type: Restaurant 0-5 Employees
Total inspections: 11
Last inspection: Sep 28, 2013

Score
(the higher the better)
93

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Violation descriptions and comments

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))
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)
Employees with a communicable disease shall be excluded from the food facility / preparation of food. Gloves shall be worn if an employee has cuts, wounds, and rashes. No employee shall commit any act that may contaminate or adulterate food, food contact surface, or utensils. (113949.5). The permit holder shall require food employees to report incidents of illness or injury and comply with all applicable restrictions. (113949.2, 113950,113950.5, 113973(a))
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))

A person in charge shall be present at the food facility during all hours of operation. (113945-113945.1, 113984.1, 114075)
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 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)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
Raw, whole produce shall be washed prior to preparation. (113992)
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))
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))
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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 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))
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))
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)

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))
Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)
All food 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)
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)

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 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))
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)
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))
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)
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))
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)
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)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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 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 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)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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))
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 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))

All food waste and rubbish shall be kept in leak proof and rodent proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior premises of each food facility shall be kept clean and free of litter and rubbish. (114244, 114245, 114245.1, 114245.2, 114245.3, 114245.4, 114245.5, 114245.6, 114245.7, 114245.8)

Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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)
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)
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))

COUPLE OF WET/SOILED TOWELS WERE STORED ON THE FOOD PREPARATION TABLE.
OBSERVED BAGS OF ONIONS STORED OUTSIDE THE FACILITY.
OPEN BAG CONTENTS WERE STORED ON THE SHELF IN THE DRY STORAGE AREA. OBSERVED BAGS OF ONIONS STORED OUTSIDE THE FACILITY.
OPEN BAG CONTENTS WERE STORED ON THE SHELF IN THE DRY STORAGE AREA. OBSERVED BAGS OF ONIONS STORED OUTSIDE THE FACILITY.
OPEN BAG CONTENTS WERE STORED ON THE SHELF IN THE DRY STORAGE AREA. OBSERVED BAGS OF ONIONS STORED OUTSIDE THE FACILITY.
OPEN BAG CONTENTS WERE STORED ON THE SHELF IN THE DRY STORAGE AREA. OBSERVED BAGS OF ONIONS STORED OUTSIDE THE FACILITY.
OPEN BAG CONTENTS WERE STORED ON THE SHELF IN THE DRY STORAGE AREA. OBSERVED BAGS OF ONIONS STORED OUTSIDE THE FACILITY.
OPEN BAG CONTENTS WERE STORED ON THE SHELF IN THE DRY STORAGE AREA. OBSERVED BAGS OF ONIONS STORED OUTSIDE THE FACILITY.
OPEN BAG CONTENTS WERE STORED ON THE SHELF IN THE DRY STORAGE AREA. OBSERVED BAGS OF ONIONS STORED OUTSIDE THE FACILITY.
OPEN BAG CONTENTS WERE STORED ON THE SHELF IN THE DRY STORAGE AREA. OBSERVED BAGS OF ONIONS STORED OUTSIDE THE FACILITY.
OPEN BAG CONTENTS WERE STORED ON THE SHELF IN THE DRY STORAGE AREA. OBSERVED BAGS OF ONIONS STORED OUTSIDE THE FACILITY.
OPEN BAG CONTENTS WERE STORED ON THE SHELF IN THE DRY STORAGE AREA. OBSERVED BAGS OF ONIONS STORED OUTSIDE THE FACILITY.
OPEN BAG CONTENTS WERE STORED ON THE SHELF IN THE DRY STORAGE AREA. OBSERVED BAGS OF ONIONS STORED OUTSIDE THE FACILITY.
OPEN BAG CONTENTS WERE STORED ON THE SHELF IN THE DRY STORAGE AREA. OBSERVED BAGS OF ONIONS STORED OUTSIDE THE FACILITY.
OPEN BAG CONTENTS WERE STORED ON THE SHELF IN THE DRY STORAGE AREA. OBSERVED BAGS OF ONIONS STORED OUTSIDE THE FACILITY.
OPEN BAG CONTENTS WERE STORED ON THE SHELF IN THE DRY STORAGE AREA. OBSERVED BAGS OF ONIONS STORED OUTSIDE THE FACILITY.
OPEN BAG CONTENTS WERE STORED ON THE SHELF IN THE DRY STORAGE AREA. OBSERVED BAGS OF ONIONS STORED OUTSIDE THE FACILITY.
OPEN BAG CONTENTS WERE STORED ON THE SHELF IN THE DRY STORAGE AREA. OBSERVED BAGS OF ONIONS STORED OUTSIDE THE FACILITY.
OPEN BAG CONTENTS WERE STORED ON THE SHELF IN THE DRY STORAGE AREA. OBSERVED BAGS OF ONIONS STORED OUTSIDE THE FACILITY.
OPEN BAG CONTENTS WERE STORED ON THE SHELF IN THE DRY STORAGE AREA. OBSERVED BAGS OF ONIONS STORED OUTSIDE THE FACILITY.
OPEN BAG CONTENTS WERE STORED ON THE SHELF IN THE DRY STORAGE AREA. OBSERVED BAGS OF ONIONS STORED OUTSIDE THE FACILITY.
OPEN BAG CONTENTS WERE STORED ON THE SHELF IN THE DRY STORAGE AREA. OBSERVED BAGS OF ONIONS STORED OUTSIDE THE FACILITY.
OPEN BAG CONTENTS WERE STORED ON THE SHELF IN THE DRY STORAGE AREA. OBSERVED BAGS OF ONIONS STORED OUTSIDE THE FACILITY.
OPEN BAG CONTENTS WERE STORED ON THE SHELF IN THE DRY STORAGE AREA. OBSERVED BAGS OF ONIONS STORED OUTSIDE THE FACILITY.
OPEN BAG CONTENTS WERE STORED ON THE SHELF IN THE DRY STORAGE AREA. OBSERVED BAGS OF ONIONS STORED OUTSIDE THE FACILITY.
OPEN BAG CONTENTS WERE STORED ON THE SHELF IN THE DRY STORAGE AREA. OBSERVED BAGS OF ONIONS STORED OUTSIDE THE FACILITY.
OPEN BAG CONTENTS WERE STORED ON THE SHELF IN THE DRY STORAGE AREA. OBSERVED BAGS OF ONIONS STORED OUTSIDE THE FACILITY.
OPEN BAG CONTENTS WERE STORED ON THE SHELF IN THE DRY STORAGE AREA. OBSERVED BAGS OF ONIONS STORED OUTSIDE THE FACILITY.
OPEN BAG CONTENTS WERE STORED ON THE SHELF IN THE DRY STORAGE AREA. OBSERVED BAGS OF ONIONS STORED OUTSIDE THE FACILITY.
OPEN BAG CONTENTS WERE STORED ON THE SHELF IN THE DRY STORAGE AREA. OBSERVED BAGS OF ONIONS STORED OUTSIDE THE FACILITY.
OPEN BAG CONTENTS WERE STORED ON THE SHELF IN THE DRY STORAGE AREA. OBSERVED BAGS OF ONIONS STORED OUTSIDE THE FACILITY.
OPEN BAG CONTENTS WERE STORED ON THE SHELF IN THE DRY STORAGE AREA. OBSERVED BAGS OF ONIONS STORED OUTSIDE THE FACILITY.
OPEN BAG CONTENTS WERE STORED ON THE SHELF IN THE DRY STORAGE AREA. OBSERVED BAGS OF ONIONS STORED OUTSIDE THE FACILITY.
OPEN BAG CONTENTS WERE STORED ON THE SHELF IN THE DRY STORAGE AREA. OBSERVED BAGS OF ONIONS STORED OUTSIDE THE FACILITY.
OPEN BAG CONTENTS WERE STORED ON THE SHELF IN THE DRY STORAGE AREA. OBSERVED BAGS OF ONIONS STORED OUTSIDE THE FACILITY.
OPEN BAG CONTENTS WERE STORED ON THE SHELF IN THE DRY STORAGE AREA. OBSERVED BAGS OF ONIONS STORED OUTSIDE THE FACILITY.
OPEN BAG CONTENTS WERE STORED ON THE SHELF IN THE DRY STORAGE AREA. OBSERVED BAGS OF ONIONS STORED OUTSIDE THE FACILITY.
OPEN BAG CONTENTS WERE STORED ON THE SHELF IN THE DRY STORAGE AREA. OBSERVED BAGS OF ONIONS STORED OUTSIDE THE FACILITY.
OPEN BAG CONTENTS WERE STORED ON THE SHELF IN THE DRY STORAGE AREA. OBSERVED BAGS OF ONIONS STORED OUTSIDE THE FACILITY.
OPEN BAG CONTENTS WERE STORED ON THE SHELF IN THE DRY STORAGE AREA. OBSERVED BAGS OF ONIONS STORED OUTSIDE THE FACILITY.
OPEN BAG CONTENTS WERE STORED ON THE SHELF IN THE DRY STORAGE AREA. OBSERVED BAGS OF ONIONS STORED OUTSIDE THE FACILITY.
OPEN BAG CONTENTS WERE STORED ON THE SHELF IN THE DRY STORAGE AREA. OBSERVED BAGS OF ONIONS STORED OUTSIDE THE FACILITY.
OPEN BAG CONTENTS WERE STORED ON THE SHELF IN THE DRY STORAGE AREA. OBSERVED BAGS OF ONIONS STORED OUTSIDE THE FACILITY.
OPEN BAG CONTENTS WERE STORED ON THE SHELF IN THE DRY STORAGE AREA. OBSERVED BAGS OF ONIONS STORED OUTSIDE THE FACILITY.
OPEN BAG CONTENTS WERE STORED ON THE SHELF IN THE DRY STORAGE AREA. OBSERVED BAGS OF ONIONS STORED OUTSIDE THE FACILITY.
OPEN BAG CONTENTS WERE STORED ON THE SHELF IN THE DRY STORAGE AREA. OBSERVED BAGS OF ONIONS STORED OUTSIDE THE FACILITY.
OPEN BAG CONTENTS WERE STORED ON THE SHELF IN THE DRY STORAGE AREA. OBSERVED BAGS OF ONIONS STORED OUTSIDE THE FACILITY.
OPEN BAG CONTENTS WERE STORED ON THE SHELF IN THE DRY STORAGE AREA. OBSERVED BAGS OF ONIONS STORED OUTSIDE THE FACILITY.
OPEN BAG CONTENTS WERE STORED ON THE SHELF IN THE DRY STORAGE AREA. OBSERVED BAGS OF ONIONS STORED OUTSIDE THE FACILITY.
OPEN BAG CONTENTS WERE STORED ON THE SHELF IN THE DRY STORAGE AREA. OBSERVED BAGS OF ONIONS STORED OUTSIDE THE FACILITY.
OPEN BAG CONTENTS WERE STORED ON THE SHELF IN THE DRY STORAGE AREA. OBSERVED BAGS OF ONIONS STORED OUTSIDE THE FACILITY.
OPEN BAG CONTENTS WERE STORED ON THE SHELF IN THE DRY STORAGE AREA. OBSERVED BAGS OF ONIONS STORED OUTSIDE THE FACILITY.
OPEN BAG CONTENTS WERE STORED ON THE SHELF IN THE DRY STORAGE AREA. OBSERVED BAGS OF ONIONS STORED OUTSIDE THE FACILITY.
OPEN BAG CONTENTS WERE STORED ON THE SHELF IN THE DRY STORAGE AREA. OBSERVED BAGS OF ONIONS STORED OUTSIDE THE FACILITY.
OPEN BAG CONTENTS WERE STORED ON THE SHELF IN THE DRY STORAGE AREA. OBSERVED BAGS OF ONIONS STORED OUTSIDE THE FACILITY.
OPEN BAG CONTENTS WERE STORED ON THE SHELF IN THE DRY STORAGE AREA.
OBSERVED COUPLE OF FLIES IN THE FACILITY.
OBSERVED UNCLEAN UTENSILS STORED ON THE CLEAN UTENSILS STORAGE SHELF.
THE FAUCET OF THE MANUAL DISHWASHER IS LEAKING.
COUPLE OF THE ELECTRIC RICE COOKERS COVER HANDLE ARE BROKEN. THE FAUCET OF THE MANUAL DISHWASHER IS LEAKING.
COUPLE OF THE ELECTRIC RICE COOKERS COVER HANDLE ARE BROKEN. THE FAUCET OF THE MANUAL DISHWASHER IS LEAKING.
COUPLE OF THE ELECTRIC RICE COOKERS COVER HANDLE ARE BROKEN. THE FAUCET OF THE MANUAL DISHWASHER IS LEAKING.
COUPLE OF THE ELECTRIC RICE COOKERS COVER HANDLE ARE BROKEN. THE FAUCET OF THE MANUAL DISHWASHER IS LEAKING.
COUPLE OF THE ELECTRIC RICE COOKERS COVER HANDLE ARE BROKEN. THE FAUCET OF THE MANUAL DISHWASHER IS LEAKING.
COUPLE OF THE ELECTRIC RICE COOKERS COVER HANDLE ARE BROKEN. THE FAUCET OF THE MANUAL DISHWASHER IS LEAKING.
COUPLE OF THE ELECTRIC RICE COOKERS COVER HANDLE ARE BROKEN. THE FAUCET OF THE MANUAL DISHWASHER IS LEAKING.
COUPLE OF THE ELECTRIC RICE COOKERS COVER HANDLE ARE BROKEN. THE FAUCET OF THE MANUAL DISHWASHER IS LEAKING.
COUPLE OF THE ELECTRIC RICE COOKERS COVER HANDLE ARE BROKEN. THE FAUCET OF THE MANUAL DISHWASHER IS LEAKING.
COUPLE OF THE ELECTRIC RICE COOKERS COVER HANDLE ARE BROKEN. THE FAUCET OF THE MANUAL DISHWASHER IS LEAKING.
COUPLE OF THE ELECTRIC RICE COOKERS COVER HANDLE ARE BROKEN. THE FAUCET OF THE MANUAL DISHWASHER IS LEAKING.
COUPLE OF THE ELECTRIC RICE COOKERS COVER HANDLE ARE BROKEN. THE FAUCET OF THE MANUAL DISHWASHER IS LEAKING.
COUPLE OF THE ELECTRIC RICE COOKERS COVER HANDLE ARE BROKEN. THE FAUCET OF THE MANUAL DISHWASHER IS LEAKING.
COUPLE OF THE ELECTRIC RICE COOKERS COVER HANDLE ARE BROKEN. THE FAUCET OF THE MANUAL DISHWASHER IS LEAKING.
COUPLE OF THE ELECTRIC RICE COOKERS COVER HANDLE ARE BROKEN. THE FAUCET OF THE MANUAL DISHWASHER IS LEAKING.
COUPLE OF THE ELECTRIC RICE COOKERS COVER HANDLE ARE BROKEN. THE FAUCET OF THE MANUAL DISHWASHER IS LEAKING.
COUPLE OF THE ELECTRIC RICE COOKERS COVER HANDLE ARE BROKEN. THE FAUCET OF THE MANUAL DISHWASHER IS LEAKING.
COUPLE OF THE ELECTRIC RICE COOKERS COVER HANDLE ARE BROKEN. THE FAUCET OF THE MANUAL DISHWASHER IS LEAKING.
COUPLE OF THE ELECTRIC RICE COOKERS COVER HANDLE ARE BROKEN. THE FAUCET OF THE MANUAL DISHWASHER IS LEAKING.
COUPLE OF THE ELECTRIC RICE COOKERS COVER HANDLE ARE BROKEN. THE FAUCET OF THE MANUAL DISHWASHER IS LEAKING.
COUPLE OF THE ELECTRIC RICE COOKERS COVER HANDLE ARE BROKEN. THE FAUCET OF THE MANUAL DISHWASHER IS LEAKING.
COUPLE OF THE ELECTRIC RICE COOKERS COVER HANDLE ARE BROKEN. THE FAUCET OF THE MANUAL DISHWASHER IS LEAKING.
COUPLE OF THE ELECTRIC RICE COOKERS COVER HANDLE ARE BROKEN. THE FAUCET OF THE MANUAL DISHWASHER IS LEAKING.
COUPLE OF THE ELECTRIC RICE COOKERS COVER HANDLE ARE BROKEN. THE FAUCET OF THE MANUAL DISHWASHER IS LEAKING.
COUPLE OF THE ELECTRIC RICE COOKERS COVER HANDLE ARE BROKEN. THE FAUCET OF THE MANUAL DISHWASHER IS LEAKING.
COUPLE OF THE ELECTRIC RICE COOKERS COVER HANDLE ARE BROKEN. THE FAUCET OF THE MANUAL DISHWASHER IS LEAKING.
COUPLE OF THE ELECTRIC RICE COOKERS COVER HANDLE ARE BROKEN. THE FAUCET OF THE MANUAL DISHWASHER IS LEAKING.
COUPLE OF THE ELECTRIC RICE COOKERS COVER HANDLE ARE BROKEN. THE FAUCET OF THE MANUAL DISHWASHER IS LEAKING.
COUPLE OF THE ELECTRIC RICE COOKERS COVER HANDLE ARE BROKEN. THE FAUCET OF THE MANUAL DISHWASHER IS LEAKING.
COUPLE OF THE ELECTRIC RICE COOKERS COVER HANDLE ARE BROKEN. THE FAUCET OF THE MANUAL DISHWASHER IS LEAKING.
COUPLE OF THE ELECTRIC RICE COOKERS COVER HANDLE ARE BROKEN. THE FAUCET OF THE MANUAL DISHWASHER IS LEAKING.
COUPLE OF THE ELECTRIC RICE COOKERS COVER HANDLE ARE BROKEN. THE FAUCET OF THE MANUAL DISHWASHER IS LEAKING.
COUPLE OF THE ELECTRIC RICE COOKERS COVER HANDLE ARE BROKEN. THE FAUCET OF THE MANUAL DISHWASHER IS LEAKING.
COUPLE OF THE ELECTRIC RICE COOKERS COVER HANDLE ARE BROKEN. THE FAUCET OF THE MANUAL DISHWASHER IS LEAKING.
COUPLE OF THE ELECTRIC RICE COOKERS COVER HANDLE ARE BROKEN. THE FAUCET OF THE MANUAL DISHWASHER IS LEAKING.
COUPLE OF THE ELECTRIC RICE COOKERS COVER HANDLE ARE BROKEN. THE FAUCET OF THE MANUAL DISHWASHER IS LEAKING.
COUPLE OF THE ELECTRIC RICE COOKERS COVER HANDLE ARE BROKEN. THE FAUCET OF THE MANUAL DISHWASHER IS LEAKING.
COUPLE OF THE ELECTRIC RICE COOKERS COVER HANDLE ARE BROKEN. THE FAUCET OF THE MANUAL DISHWASHER IS LEAKING.
COUPLE OF THE ELECTRIC RICE COOKERS COVER HANDLE ARE BROKEN. THE FAUCET OF THE MANUAL DISHWASHER IS LEAKING.
COUPLE OF THE ELECTRIC RICE COOKERS COVER HANDLE ARE BROKEN. THE FAUCET OF THE MANUAL DISHWASHER IS LEAKING.
COUPLE OF THE ELECTRIC RICE COOKERS COVER HANDLE ARE BROKEN. THE FAUCET OF THE MANUAL DISHWASHER IS LEAKING.
COUPLE OF THE ELECTRIC RICE COOKERS COVER HANDLE ARE BROKEN. THE FAUCET OF THE MANUAL DISHWASHER IS LEAKING.
COUPLE OF THE ELECTRIC RICE COOKERS COVER HANDLE ARE BROKEN. THE FAUCET OF THE MANUAL DISHWASHER IS LEAKING.
COUPLE OF THE ELECTRIC RICE COOKERS COVER HANDLE ARE BROKEN. THE FAUCET OF THE MANUAL DISHWASHER IS LEAKING.
COUPLE OF THE ELECTRIC RICE COOKERS COVER HANDLE ARE BROKEN. THE FAUCET OF THE MANUAL DISHWASHER IS LEAKING.
COUPLE OF THE ELECTRIC RICE COOKERS COVER HANDLE ARE BROKEN. THE FAUCET OF THE MANUAL DISHWASHER IS LEAKING.
COUPLE OF THE ELECTRIC RICE COOKERS COVER HANDLE ARE BROKEN. THE FAUCET OF THE MANUAL DISHWASHER IS LEAKING.
COUPLE OF THE ELECTRIC RICE COOKERS COVER HANDLE ARE BROKEN. THE FAUCET OF THE MANUAL DISHWASHER IS LEAKING.
COUPLE OF THE ELECTRIC RICE COOKERS COVER HANDLE ARE BROKEN. THE FAUCET OF THE MANUAL DISHWASHER IS LEAKING.
COUPLE OF THE ELECTRIC RICE COOKERS COVER HANDLE ARE BROKEN. THE FAUCET OF THE MANUAL DISHWASHER IS LEAKING.
COUPLE OF THE ELECTRIC RICE COOKERS COVER HANDLE ARE BROKEN. THE FAUCET OF THE MANUAL DISHWASHER IS LEAKING.
COUPLE OF THE ELECTRIC RICE COOKERS COVER HANDLE ARE BROKEN. THE FAUCET OF THE MANUAL DISHWASHER IS LEAKING.
COUPLE OF THE ELECTRIC RICE COOKERS COVER HANDLE ARE BROKEN. THE FAUCET OF THE MANUAL DISHWASHER IS LEAKING.
COUPLE OF THE ELECTRIC RICE COOKERS COVER HANDLE ARE BROKEN.
THE LIGHT BULB COVER ON THE ROOF IS DETACHED (IN THE KITCHEN). THERE ARE COUPLE OF HOLES ON THE WALL ABOVE THE TEA PREPARATION AREA.

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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:

Afghan African American Argentinian Asian Austrian Bagels Bakery Barbecue Bolivian Brazilian Breakfast & Brunch Buffet Burgers Cajun & Creole California Caribbean Chicken Chilean Chinese Coffee Colombian Cuban Delicatessen Desserts & Ice Cream Dim Sum Diner Dominican Donuts Eastern European Ecuadorian El Salvadoran English & Irish Ethiopian & Eritrean European Fast Food Filipino Floribbean French Frozen Yogurt Gastropub German Greek Guatemalan Hawaiian Honduran Hot Dogs & Sausages Indian Indonesian International Italian Jamaican Japanese Korean Kosher Latin American Mediterranean Mexican Middle Eastern Modern American Moroccan Nicaraguan Noodle Shop Nuevo Latino Organic Pakistani Peruvian Pizza Portuguese Pub Food Puerto Rican Russian Salad Sandwiches & Subs Seafood Smoothies Soup Southern & Soul Southwestern Spanish Steakhouse Sushi Tacos Tapas Tea Teriyaki Tex-Mex Thai Turkish Uruguayan Vegetarian Venezuelan Vietnamese Wine Bar

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