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Business Info

Restaurant: PHO QUEEN NOODLE HOUSE
Address: 1133 Tasman Drive, Sunnyvale, CA 94089
Type: Restaurant 6-25 Employees
Total inspections: 7
Last inspection: Jul 19, 2013

Score
(the higher the better)
95

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Violation descriptions and comments

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

Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
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 clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)
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 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))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
The 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 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)
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 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))
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)

COOKED SHRIMP IN THE PREP UNIT MEASURED AT 48F. AMBIENT TEMPERATURE OF PREP UNIT AT 45F.
OBSERVED A LARGE STACK POT STORED ON SHELF BELOW CHEMICALS.
OBSERVED BOXES OF SHRIMP THAWING AT ROOM TEMPERATURE.
OBSERVED DEAD COCKROACHES ON THE DISH ROOM STORAGE RACK AND INSIDE TRAY OF WATER UNDER THE REACH IN COOLER.
REPLACE MISSING LIGHT SHIELDS.
THOROUGHLY CLEAN STORAGE RACKS AND SHELF LINERS. CLEAN BEHIND AND BENEATH EQUIPMENT, SUCH AS ICE MACHINE, DISHWASHER AND REFRIGERATOR.
THOROUGHLY CLEAN STORAGE RACKS AND SHELF LINERS. CLEAN BEHIND AND BENEATH EQUIPMENT, SUCH AS ICE MACHINE, DISHWASHER AND REFRIGERATOR.
OBSERVED COVING TILE STARTING TO DETACH FROM WALL AT COOK LINE. THOROUGHLY CLEAN STORAGE RACKS AND SHELF LINERS. CLEAN BEHIND AND BENEATH EQUIPMENT, SUCH AS ICE MACHINE, DISHWASHER AND REFRIGERATOR.
OBSERVED COVING TILE STARTING TO DETACH FROM WALL AT COOK LINE. THOROUGHLY CLEAN STORAGE RACKS AND SHELF LINERS. CLEAN BEHIND AND BENEATH EQUIPMENT, SUCH AS ICE MACHINE, DISHWASHER AND REFRIGERATOR.
OBSERVED COVING TILE STARTING TO DETACH FROM WALL AT COOK LINE. THOROUGHLY CLEAN STORAGE RACKS AND SHELF LINERS. CLEAN BEHIND AND BENEATH EQUIPMENT, SUCH AS ICE MACHINE, DISHWASHER AND REFRIGERATOR.
OBSERVED COVING TILE STARTING TO DETACH FROM WALL AT COOK LINE. THOROUGHLY CLEAN STORAGE RACKS AND SHELF LINERS. CLEAN BEHIND AND BENEATH EQUIPMENT, SUCH AS ICE MACHINE, DISHWASHER AND REFRIGERATOR.
OBSERVED COVING TILE STARTING TO DETACH FROM WALL AT COOK LINE. THOROUGHLY CLEAN STORAGE RACKS AND SHELF LINERS. CLEAN BEHIND AND BENEATH EQUIPMENT, SUCH AS ICE MACHINE, DISHWASHER AND REFRIGERATOR.
OBSERVED COVING TILE STARTING TO DETACH FROM WALL AT COOK LINE. THOROUGHLY CLEAN STORAGE RACKS AND SHELF LINERS. CLEAN BEHIND AND BENEATH EQUIPMENT, SUCH AS ICE MACHINE, DISHWASHER AND REFRIGERATOR.
OBSERVED COVING TILE STARTING TO DETACH FROM WALL AT COOK LINE. THOROUGHLY CLEAN STORAGE RACKS AND SHELF LINERS. CLEAN BEHIND AND BENEATH EQUIPMENT, SUCH AS ICE MACHINE, DISHWASHER AND REFRIGERATOR.
OBSERVED COVING TILE STARTING TO DETACH FROM WALL AT COOK LINE. THOROUGHLY CLEAN STORAGE RACKS AND SHELF LINERS. CLEAN BEHIND AND BENEATH EQUIPMENT, SUCH AS ICE MACHINE, DISHWASHER AND REFRIGERATOR.
OBSERVED COVING TILE STARTING TO DETACH FROM WALL AT COOK LINE. THOROUGHLY CLEAN STORAGE RACKS AND SHELF LINERS. CLEAN BEHIND AND BENEATH EQUIPMENT, SUCH AS ICE MACHINE, DISHWASHER AND REFRIGERATOR.
OBSERVED COVING TILE STARTING TO DETACH FROM WALL AT COOK LINE. THOROUGHLY CLEAN STORAGE RACKS AND SHELF LINERS. CLEAN BEHIND AND BENEATH EQUIPMENT, SUCH AS ICE MACHINE, DISHWASHER AND REFRIGERATOR.
OBSERVED COVING TILE STARTING TO DETACH FROM WALL AT COOK LINE. THOROUGHLY CLEAN STORAGE RACKS AND SHELF LINERS. CLEAN BEHIND AND BENEATH EQUIPMENT, SUCH AS ICE MACHINE, DISHWASHER AND REFRIGERATOR.
OBSERVED COVING TILE STARTING TO DETACH FROM WALL AT COOK LINE. THOROUGHLY CLEAN STORAGE RACKS AND SHELF LINERS. CLEAN BEHIND AND BENEATH EQUIPMENT, SUCH AS ICE MACHINE, DISHWASHER AND REFRIGERATOR.
OBSERVED COVING TILE STARTING TO DETACH FROM WALL AT COOK LINE. THOROUGHLY CLEAN STORAGE RACKS AND SHELF LINERS. CLEAN BEHIND AND BENEATH EQUIPMENT, SUCH AS ICE MACHINE, DISHWASHER AND REFRIGERATOR.
OBSERVED COVING TILE STARTING TO DETACH FROM WALL AT COOK LINE. THOROUGHLY CLEAN STORAGE RACKS AND SHELF LINERS. CLEAN BEHIND AND BENEATH EQUIPMENT, SUCH AS ICE MACHINE, DISHWASHER AND REFRIGERATOR.
OBSERVED COVING TILE STARTING TO DETACH FROM WALL AT COOK LINE. THOROUGHLY CLEAN STORAGE RACKS AND SHELF LINERS. CLEAN BEHIND AND BENEATH EQUIPMENT, SUCH AS ICE MACHINE, DISHWASHER AND REFRIGERATOR.
OBSERVED COVING TILE STARTING TO DETACH FROM WALL AT COOK LINE. THOROUGHLY CLEAN STORAGE RACKS AND SHELF LINERS. CLEAN BEHIND AND BENEATH EQUIPMENT, SUCH AS ICE MACHINE, DISHWASHER AND REFRIGERATOR.
OBSERVED COVING TILE STARTING TO DETACH FROM WALL AT COOK LINE. THOROUGHLY CLEAN STORAGE RACKS AND SHELF LINERS. CLEAN BEHIND AND BENEATH EQUIPMENT, SUCH AS ICE MACHINE, DISHWASHER AND REFRIGERATOR.
OBSERVED COVING TILE STARTING TO DETACH FROM WALL AT COOK LINE.

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 signs shall be posted in each toilet room, directing attention to the need to thoroughly wash hands after using the restroom (113953.5) (b) No smoking signs shall be posted in food preparation, food storage, warewashing, and utensil storage areas (113978). (c) Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. (d) Any food facility constructed before January 1, 2004 without public toilet facilities, shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided (113725.1, 114381 (e)).
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)
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)

OBSERVED COLD WATER KNOB ON HAND WASHING SINK NEXT TO DISH WASHING MACHINE IN DISREPAIR.
OBSERVED LACK OF CHLORINE SANITIZER TEST STROPS FOR DISH WASHING MACHINE.
OBSERVED LACK OF LAST INSPECTION REPORT IN FACILITY.
OBSERVED LACK OF THERMOMETERS IN UPRIGHT FREEZERS AND UPRIGHT COOLERS.
OBSERVED LACK OF THERMOMETER TO MEASURE TEMPERATURE OF FOOD. OBSERVED LACK OF THERMOMETERS IN UPRIGHT FREEZERS AND UPRIGHT COOLERS.
OBSERVED LACK OF THERMOMETER TO MEASURE TEMPERATURE OF FOOD. OBSERVED LACK OF THERMOMETERS IN UPRIGHT FREEZERS AND UPRIGHT COOLERS.
OBSERVED LACK OF THERMOMETER TO MEASURE TEMPERATURE OF FOOD. OBSERVED LACK OF THERMOMETERS IN UPRIGHT FREEZERS AND UPRIGHT COOLERS.
OBSERVED LACK OF THERMOMETER TO MEASURE TEMPERATURE OF FOOD. OBSERVED LACK OF THERMOMETERS IN UPRIGHT FREEZERS AND UPRIGHT COOLERS.
OBSERVED LACK OF THERMOMETER TO MEASURE TEMPERATURE OF FOOD. OBSERVED LACK OF THERMOMETERS IN UPRIGHT FREEZERS AND UPRIGHT COOLERS.
OBSERVED LACK OF THERMOMETER TO MEASURE TEMPERATURE OF FOOD. OBSERVED LACK OF THERMOMETERS IN UPRIGHT FREEZERS AND UPRIGHT COOLERS.
OBSERVED LACK OF THERMOMETER TO MEASURE TEMPERATURE OF FOOD. OBSERVED LACK OF THERMOMETERS IN UPRIGHT FREEZERS AND UPRIGHT COOLERS.
OBSERVED LACK OF THERMOMETER TO MEASURE TEMPERATURE OF FOOD. OBSERVED LACK OF THERMOMETERS IN UPRIGHT FREEZERS AND UPRIGHT COOLERS.
OBSERVED LACK OF THERMOMETER TO MEASURE TEMPERATURE OF FOOD. OBSERVED LACK OF THERMOMETERS IN UPRIGHT FREEZERS AND UPRIGHT COOLERS.
OBSERVED LACK OF THERMOMETER TO MEASURE TEMPERATURE OF FOOD. OBSERVED LACK OF THERMOMETERS IN UPRIGHT FREEZERS AND UPRIGHT COOLERS.
OBSERVED LACK OF THERMOMETER TO MEASURE TEMPERATURE OF FOOD. OBSERVED LACK OF THERMOMETERS IN UPRIGHT FREEZERS AND UPRIGHT COOLERS.
OBSERVED LACK OF THERMOMETER TO MEASURE TEMPERATURE OF FOOD. OBSERVED LACK OF THERMOMETERS IN UPRIGHT FREEZERS AND UPRIGHT COOLERS.
OBSERVED LACK OF THERMOMETER TO MEASURE TEMPERATURE OF FOOD. OBSERVED LACK OF THERMOMETERS IN UPRIGHT FREEZERS AND UPRIGHT COOLERS.
OBSERVED LACK OF THERMOMETER TO MEASURE TEMPERATURE OF FOOD. OBSERVED LACK OF THERMOMETERS IN UPRIGHT FREEZERS AND UPRIGHT COOLERS.
OBSERVED LACK OF THERMOMETER TO MEASURE TEMPERATURE OF FOOD. OBSERVED LACK OF THERMOMETERS IN UPRIGHT FREEZERS AND UPRIGHT COOLERS.
OBSERVED LACK OF THERMOMETER TO MEASURE TEMPERATURE OF FOOD. OBSERVED LACK OF THERMOMETERS IN UPRIGHT FREEZERS AND UPRIGHT COOLERS.
OBSERVED LACK OF THERMOMETER TO MEASURE TEMPERATURE OF FOOD. OBSERVED LACK OF THERMOMETERS IN UPRIGHT FREEZERS AND UPRIGHT COOLERS.
OBSERVED LACK OF THERMOMETER TO MEASURE TEMPERATURE OF FOOD. OBSERVED LACK OF THERMOMETERS IN UPRIGHT FREEZERS AND UPRIGHT COOLERS.
OBSERVED LACK OF THERMOMETER TO MEASURE TEMPERATURE OF FOOD. OBSERVED LACK OF THERMOMETERS IN UPRIGHT FREEZERS AND UPRIGHT COOLERS.
OBSERVED LACK OF THERMOMETER TO MEASURE TEMPERATURE OF FOOD. OBSERVED LACK OF THERMOMETERS IN UPRIGHT FREEZERS AND UPRIGHT COOLERS.
OBSERVED LACK OF THERMOMETER TO MEASURE TEMPERATURE OF FOOD. OBSERVED LACK OF THERMOMETERS IN UPRIGHT FREEZERS AND UPRIGHT COOLERS.
OBSERVED LACK OF THERMOMETER TO MEASURE TEMPERATURE OF FOOD. OBSERVED LACK OF THERMOMETERS IN UPRIGHT FREEZERS AND UPRIGHT COOLERS.
OBSERVED LACK OF THERMOMETER TO MEASURE TEMPERATURE OF FOOD. OBSERVED LACK OF THERMOMETERS IN UPRIGHT FREEZERS AND UPRIGHT COOLERS.
OBSERVED LACK OF THERMOMETER TO MEASURE TEMPERATURE OF FOOD. OBSERVED LACK OF THERMOMETERS IN UPRIGHT FREEZERS AND UPRIGHT COOLERS.
OBSERVED LACK OF THERMOMETER TO MEASURE TEMPERATURE OF FOOD. OBSERVED LACK OF THERMOMETERS IN UPRIGHT FREEZERS AND UPRIGHT COOLERS.
OBSERVED LACK OF THERMOMETER TO MEASURE TEMPERATURE OF FOOD. OBSERVED LACK OF THERMOMETERS IN UPRIGHT FREEZERS AND UPRIGHT COOLERS.
OBSERVED LACK OF THERMOMETER TO MEASURE TEMPERATURE OF FOOD. OBSERVED LACK OF THERMOMETERS IN UPRIGHT FREEZERS AND UPRIGHT COOLERS.
OBSERVED LACK OF THERMOMETER TO MEASURE TEMPERATURE OF FOOD. OBSERVED LACK OF THERMOMETERS IN UPRIGHT FREEZERS AND UPRIGHT COOLERS.
OBSERVED LACK OF THERMOMETER TO MEASURE TEMPERATURE OF FOOD. OBSERVED LACK OF THERMOMETERS IN UPRIGHT FREEZERS AND UPRIGHT COOLERS.
OBSERVED LACK OF THERMOMETER TO MEASURE TEMPERATURE OF FOOD. OBSERVED LACK OF THERMOMETERS IN UPRIGHT FREEZERS AND UPRIGHT COOLERS.
OBSERVED LACK OF THERMOMETER TO MEASURE TEMPERATURE OF FOOD. OBSERVED LACK OF THERMOMETERS IN UPRIGHT FREEZERS AND UPRIGHT COOLERS.
OBSERVED LACK OF THERMOMETER TO MEASURE TEMPERATURE OF FOOD. OBSERVED LACK OF THERMOMETERS IN UPRIGHT FREEZERS AND UPRIGHT COOLERS.
OBSERVED LACK OF THERMOMETER TO MEASURE TEMPERATURE OF FOOD. OBSERVED LACK OF THERMOMETERS IN UPRIGHT FREEZERS AND UPRIGHT COOLERS.
OBSERVED LACK OF THERMOMETER TO MEASURE TEMPERATURE OF FOOD. OBSERVED LACK OF THERMOMETERS IN UPRIGHT FREEZERS AND UPRIGHT COOLERS.
OBSERVED LACK OF THERMOMETER TO MEASURE TEMPERATURE OF FOOD. OBSERVED LACK OF THERMOMETERS IN UPRIGHT FREEZERS AND UPRIGHT COOLERS.
OBSERVED LACK OF THERMOMETER TO MEASURE TEMPERATURE OF FOOD. OBSERVED LACK OF THERMOMETERS IN UPRIGHT FREEZERS AND UPRIGHT COOLERS.
OBSERVED LACK OF THERMOMETER TO MEASURE TEMPERATURE OF FOOD. OBSERVED LACK OF THERMOMETERS IN UPRIGHT FREEZERS AND UPRIGHT COOLERS.
OBSERVED LACK OF THERMOMETER TO MEASURE TEMPERATURE OF FOOD. OBSERVED LACK OF THERMOMETERS IN UPRIGHT FREEZERS AND UPRIGHT COOLERS.
OBSERVED LACK OF THERMOMETER TO MEASURE TEMPERATURE OF FOOD. OBSERVED LACK OF THERMOMETERS IN UPRIGHT FREEZERS AND UPRIGHT COOLERS.
OBSERVED LACK OF THERMOMETER TO MEASURE TEMPERATURE OF FOOD. OBSERVED LACK OF THERMOMETERS IN UPRIGHT FREEZERS AND UPRIGHT COOLERS.
OBSERVED LACK OF THERMOMETER TO MEASURE TEMPERATURE OF FOOD. OBSERVED LACK OF THERMOMETERS IN UPRIGHT FREEZERS AND UPRIGHT COOLERS.
OBSERVED LACK OF THERMOMETER TO MEASURE TEMPERATURE OF FOOD. OBSERVED LACK OF THERMOMETERS IN UPRIGHT FREEZERS AND UPRIGHT COOLERS.
OBSERVED LACK OF THERMOMETER TO MEASURE TEMPERATURE OF FOOD. OBSERVED LACK OF THERMOMETERS IN UPRIGHT FREEZERS AND UPRIGHT COOLERS.
OBSERVED LACK OF THERMOMETER TO MEASURE TEMPERATURE OF FOOD. OBSERVED LACK OF THERMOMETERS IN UPRIGHT FREEZERS AND UPRIGHT COOLERS.
OBSERVED LACK OF THERMOMETER TO MEASURE TEMPERATURE OF FOOD. OBSERVED LACK OF THERMOMETERS IN UPRIGHT FREEZERS AND UPRIGHT COOLERS.
OBSERVED LACK OF THERMOMETER TO MEASURE TEMPERATURE OF FOOD. OBSERVED LACK OF THERMOMETERS IN UPRIGHT FREEZERS AND UPRIGHT COOLERS.
OBSERVED LACK OF THERMOMETER TO MEASURE TEMPERATURE OF FOOD. OBSERVED LACK OF THERMOMETERS IN UPRIGHT FREEZERS AND UPRIGHT COOLERS.
OBSERVED LACK OF THERMOMETER TO MEASURE TEMPERATURE OF FOOD. OBSERVED LACK OF THERMOMETERS IN UPRIGHT FREEZERS AND UPRIGHT COOLERS.
OBSERVED LACK OF THERMOMETER TO MEASURE TEMPERATURE OF FOOD. OBSERVED LACK OF THERMOMETERS IN UPRIGHT FREEZERS AND UPRIGHT COOLERS.
OBSERVED LACK OF THERMOMETER TO MEASURE TEMPERATURE OF FOOD. OBSERVED LACK OF THERMOMETERS IN UPRIGHT FREEZERS AND UPRIGHT COOLERS.
OBSERVED LACK OF THERMOMETER TO MEASURE TEMPERATURE OF FOOD. OBSERVED LACK OF THERMOMETERS IN UPRIGHT FREEZERS AND UPRIGHT COOLERS.
OBSERVED LACK OF THERMOMETER TO MEASURE TEMPERATURE OF FOOD. OBSERVED LACK OF THERMOMETERS IN UPRIGHT FREEZERS AND UPRIGHT COOLERS.
OBSERVED LACK OF THERMOMETER TO MEASURE TEMPERATURE OF FOOD. OBSERVED LACK OF THERMOMETERS IN UPRIGHT FREEZERS AND UPRIGHT COOLERS.
OBSERVED LACK OF THERMOMETER TO MEASURE TEMPERATURE OF FOOD. OBSERVED LACK OF THERMOMETERS IN UPRIGHT FREEZERS AND UPRIGHT COOLERS.
OBSERVED LACK OF THERMOMETER TO MEASURE TEMPERATURE OF FOOD. OBSERVED LACK OF THERMOMETERS IN UPRIGHT FREEZERS AND UPRIGHT COOLERS.
OBSERVED LACK OF THERMOMETER TO MEASURE TEMPERATURE OF FOOD. OBSERVED LACK OF THERMOMETERS IN UPRIGHT FREEZERS AND UPRIGHT COOLERS.
OBSERVED LACK OF THERMOMETER TO MEASURE TEMPERATURE OF FOOD. OBSERVED LACK OF THERMOMETERS IN UPRIGHT FREEZERS AND UPRIGHT COOLERS.
OBSERVED LACK OF THERMOMETER TO MEASURE TEMPERATURE OF FOOD. OBSERVED LACK OF THERMOMETERS IN UPRIGHT FREEZERS AND UPRIGHT COOLERS.
OBSERVED LACK OF THERMOMETER TO MEASURE TEMPERATURE OF FOOD. OBSERVED LACK OF THERMOMETERS IN UPRIGHT FREEZERS AND UPRIGHT COOLERS.
OBSERVED LACK OF THERMOMETER TO MEASURE TEMPERATURE OF FOOD. OBSERVED LACK OF THERMOMETERS IN UPRIGHT FREEZERS AND UPRIGHT COOLERS.
OBSERVED LACK OF THERMOMETER TO MEASURE TEMPERATURE OF FOOD. OBSERVED LACK OF THERMOMETERS IN UPRIGHT FREEZERS AND UPRIGHT COOLERS.
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OBSERVED LACK OF THERMOMETER TO MEASURE TEMPERATURE OF FOOD. OBSERVED LACK OF THERMOMETERS IN UPRIGHT FREEZERS AND UPRIGHT COOLERS.
OBSERVED LACK OF THERMOMETER TO MEASURE TEMPERATURE OF FOOD. OBSERVED LACK OF THERMOMETERS IN UPRIGHT FREEZERS AND UPRIGHT COOLERS.
OBSERVED LACK OF THERMOMETER TO MEASURE TEMPERATURE OF FOOD. OBSERVED LACK OF THERMOMETERS IN UPRIGHT FREEZERS AND UPRIGHT COOLERS.
OBSERVED LACK OF THERMOMETER TO MEASURE TEMPERATURE OF FOOD. OBSERVED LACK OF THERMOMETERS IN UPRIGHT FREEZERS AND UPRIGHT COOLERS.
OBSERVED LACK OF THERMOMETER TO MEASURE TEMPERATURE OF FOOD.
OBSERVED UNCLEAN INTERIOR PANEL OF ICE MACHINE.

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

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

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

Cuisines:

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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