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4. Santa Clara County, CA Restaurants

Business Info

Restaurant: SANCHO'S TAQUERIA
Address: 491 Lytton Avenue, Palo Alto, CA 94301
Type: Restaurant 0-5 Employees
Total inspections: 9
Last inspection: Jun 24, 2013

Score
(the higher the better)
90

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Violation descriptions and comments

All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
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 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))
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)
Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276)
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
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))
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 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
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 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)
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.
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
Any potentially hazardous foods cooked, cooled and subsequently reheated for hot holding or serving shall be brought to a temperature of 165�°F. (114014, 114016)
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)
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)

Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. (113967, 113976, 113980, 113988, 113990, 114035, 114254(c), 114254.3,)
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))
Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. (113967, 113976, 113980, 113988, 113990, 114035, 114254(c), 114254.3,)
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))
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))
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)

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 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

Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. (113967, 113976, 113980, 113988, 113990, 114035, 114254(c), 114254.3,)
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.
All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. (114254, 114254.1, 114254.2)

CHLORINE BASE SANITIZER CONCENTRATION READS 200PPM.
PROVIDE CURRENT FOOD SAFETY CERTIFICATE.

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)
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 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 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)
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)
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 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)
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))

FOUR USED WIPING CLOTHES ARE STORED ON PREP COUNTER.
HAND WASH SINK HOT WATER SUPPLY FAUCET TURNING KNOB DOES NOT SUPPLY HOT RUNNING WATER.
ICE MACHINE INSTALLED OUTSIDE AT THE BACK, IS LOCATED IN UNCLEAN AREA.
THE 3-COMP SINK DOES NOT HAVE STOPPERS THAT CAN ENABLE THE DISH WASHING STAFF TO SET UP THE 3-COMP SINK. ICE MACHINE INSTALLED OUTSIDE AT THE BACK, IS LOCATED IN UNCLEAN AREA.
THE 3-COMP SINK DOES NOT HAVE STOPPERS THAT CAN ENABLE THE DISH WASHING STAFF TO SET UP THE 3-COMP SINK. ICE MACHINE INSTALLED OUTSIDE AT THE BACK, IS LOCATED IN UNCLEAN AREA.
THE 3-COMP SINK DOES NOT HAVE STOPPERS THAT CAN ENABLE THE DISH WASHING STAFF TO SET UP THE 3-COMP SINK. ICE MACHINE INSTALLED OUTSIDE AT THE BACK, IS LOCATED IN UNCLEAN AREA.
THE 3-COMP SINK DOES NOT HAVE STOPPERS THAT CAN ENABLE THE DISH WASHING STAFF TO SET UP THE 3-COMP SINK. ICE MACHINE INSTALLED OUTSIDE AT THE BACK, IS LOCATED IN UNCLEAN AREA.
THE 3-COMP SINK DOES NOT HAVE STOPPERS THAT CAN ENABLE THE DISH WASHING STAFF TO SET UP THE 3-COMP SINK. ICE MACHINE INSTALLED OUTSIDE AT THE BACK, IS LOCATED IN UNCLEAN AREA.
THE 3-COMP SINK DOES NOT HAVE STOPPERS THAT CAN ENABLE THE DISH WASHING STAFF TO SET UP THE 3-COMP SINK. ICE MACHINE INSTALLED OUTSIDE AT THE BACK, IS LOCATED IN UNCLEAN AREA.
THE 3-COMP SINK DOES NOT HAVE STOPPERS THAT CAN ENABLE THE DISH WASHING STAFF TO SET UP THE 3-COMP SINK. ICE MACHINE INSTALLED OUTSIDE AT THE BACK, IS LOCATED IN UNCLEAN AREA.
THE 3-COMP SINK DOES NOT HAVE STOPPERS THAT CAN ENABLE THE DISH WASHING STAFF TO SET UP THE 3-COMP SINK. ICE MACHINE INSTALLED OUTSIDE AT THE BACK, IS LOCATED IN UNCLEAN AREA.
THE 3-COMP SINK DOES NOT HAVE STOPPERS THAT CAN ENABLE THE DISH WASHING STAFF TO SET UP THE 3-COMP SINK. ICE MACHINE INSTALLED OUTSIDE AT THE BACK, IS LOCATED IN UNCLEAN AREA.
THE 3-COMP SINK DOES NOT HAVE STOPPERS THAT CAN ENABLE THE DISH WASHING STAFF TO SET UP THE 3-COMP SINK. ICE MACHINE INSTALLED OUTSIDE AT THE BACK, IS LOCATED IN UNCLEAN AREA.
THE 3-COMP SINK DOES NOT HAVE STOPPERS THAT CAN ENABLE THE DISH WASHING STAFF TO SET UP THE 3-COMP SINK. ICE MACHINE INSTALLED OUTSIDE AT THE BACK, IS LOCATED IN UNCLEAN AREA.
THE 3-COMP SINK DOES NOT HAVE STOPPERS THAT CAN ENABLE THE DISH WASHING STAFF TO SET UP THE 3-COMP SINK. ICE MACHINE INSTALLED OUTSIDE AT THE BACK, IS LOCATED IN UNCLEAN AREA.
THE 3-COMP SINK DOES NOT HAVE STOPPERS THAT CAN ENABLE THE DISH WASHING STAFF TO SET UP THE 3-COMP SINK. ICE MACHINE INSTALLED OUTSIDE AT THE BACK, IS LOCATED IN UNCLEAN AREA.
THE 3-COMP SINK DOES NOT HAVE STOPPERS THAT CAN ENABLE THE DISH WASHING STAFF TO SET UP THE 3-COMP SINK. ICE MACHINE INSTALLED OUTSIDE AT THE BACK, IS LOCATED IN UNCLEAN AREA.
THE 3-COMP SINK DOES NOT HAVE STOPPERS THAT CAN ENABLE THE DISH WASHING STAFF TO SET UP THE 3-COMP SINK. ICE MACHINE INSTALLED OUTSIDE AT THE BACK, IS LOCATED IN UNCLEAN AREA.
THE 3-COMP SINK DOES NOT HAVE STOPPERS THAT CAN ENABLE THE DISH WASHING STAFF TO SET UP THE 3-COMP SINK. ICE MACHINE INSTALLED OUTSIDE AT THE BACK, IS LOCATED IN UNCLEAN AREA.
THE 3-COMP SINK DOES NOT HAVE STOPPERS THAT CAN ENABLE THE DISH WASHING STAFF TO SET UP THE 3-COMP SINK. ICE MACHINE INSTALLED OUTSIDE AT THE BACK, IS LOCATED IN UNCLEAN AREA.
THE 3-COMP SINK DOES NOT HAVE STOPPERS THAT CAN ENABLE THE DISH WASHING STAFF TO SET UP THE 3-COMP SINK. ICE MACHINE INSTALLED OUTSIDE AT THE BACK, IS LOCATED IN UNCLEAN AREA.
THE 3-COMP SINK DOES NOT HAVE STOPPERS THAT CAN ENABLE THE DISH WASHING STAFF TO SET UP THE 3-COMP SINK. ICE MACHINE INSTALLED OUTSIDE AT THE BACK, IS LOCATED IN UNCLEAN AREA.
THE 3-COMP SINK DOES NOT HAVE STOPPERS THAT CAN ENABLE THE DISH WASHING STAFF TO SET UP THE 3-COMP SINK. ICE MACHINE INSTALLED OUTSIDE AT THE BACK, IS LOCATED IN UNCLEAN AREA.
THE 3-COMP SINK DOES NOT HAVE STOPPERS THAT CAN ENABLE THE DISH WASHING STAFF TO SET UP THE 3-COMP SINK. ICE MACHINE INSTALLED OUTSIDE AT THE BACK, IS LOCATED IN UNCLEAN AREA.
THE 3-COMP SINK DOES NOT HAVE STOPPERS THAT CAN ENABLE THE DISH WASHING STAFF TO SET UP THE 3-COMP SINK. ICE MACHINE INSTALLED OUTSIDE AT THE BACK, IS LOCATED IN UNCLEAN AREA.
THE 3-COMP SINK DOES NOT HAVE STOPPERS THAT CAN ENABLE THE DISH WASHING STAFF TO SET UP THE 3-COMP SINK. ICE MACHINE INSTALLED OUTSIDE AT THE BACK, IS LOCATED IN UNCLEAN AREA.
THE 3-COMP SINK DOES NOT HAVE STOPPERS THAT CAN ENABLE THE DISH WASHING STAFF TO SET UP THE 3-COMP SINK. ICE MACHINE INSTALLED OUTSIDE AT THE BACK, IS LOCATED IN UNCLEAN AREA.
THE 3-COMP SINK DOES NOT HAVE STOPPERS THAT CAN ENABLE THE DISH WASHING STAFF TO SET UP THE 3-COMP SINK. ICE MACHINE INSTALLED OUTSIDE AT THE BACK, IS LOCATED IN UNCLEAN AREA.
THE 3-COMP SINK DOES NOT HAVE STOPPERS THAT CAN ENABLE THE DISH WASHING STAFF TO SET UP THE 3-COMP SINK. ICE MACHINE INSTALLED OUTSIDE AT THE BACK, IS LOCATED IN UNCLEAN AREA.
THE 3-COMP SINK DOES NOT HAVE STOPPERS THAT CAN ENABLE THE DISH WASHING STAFF TO SET UP THE 3-COMP SINK. ICE MACHINE INSTALLED OUTSIDE AT THE BACK, IS LOCATED IN UNCLEAN AREA.
THE 3-COMP SINK DOES NOT HAVE STOPPERS THAT CAN ENABLE THE DISH WASHING STAFF TO SET UP THE 3-COMP SINK. ICE MACHINE INSTALLED OUTSIDE AT THE BACK, IS LOCATED IN UNCLEAN AREA.
THE 3-COMP SINK DOES NOT HAVE STOPPERS THAT CAN ENABLE THE DISH WASHING STAFF TO SET UP THE 3-COMP SINK. ICE MACHINE INSTALLED OUTSIDE AT THE BACK, IS LOCATED IN UNCLEAN AREA.
THE 3-COMP SINK DOES NOT HAVE STOPPERS THAT CAN ENABLE THE DISH WASHING STAFF TO SET UP THE 3-COMP SINK. ICE MACHINE INSTALLED OUTSIDE AT THE BACK, IS LOCATED IN UNCLEAN AREA.
THE 3-COMP SINK DOES NOT HAVE STOPPERS THAT CAN ENABLE THE DISH WASHING STAFF TO SET UP THE 3-COMP SINK. ICE MACHINE INSTALLED OUTSIDE AT THE BACK, IS LOCATED IN UNCLEAN AREA.
THE 3-COMP SINK DOES NOT HAVE STOPPERS THAT CAN ENABLE THE DISH WASHING STAFF TO SET UP THE 3-COMP SINK. ICE MACHINE INSTALLED OUTSIDE AT THE BACK, IS LOCATED IN UNCLEAN AREA.
THE 3-COMP SINK DOES NOT HAVE STOPPERS THAT CAN ENABLE THE DISH WASHING STAFF TO SET UP THE 3-COMP SINK. ICE MACHINE INSTALLED OUTSIDE AT THE BACK, IS LOCATED IN UNCLEAN AREA.
THE 3-COMP SINK DOES NOT HAVE STOPPERS THAT CAN ENABLE THE DISH WASHING STAFF TO SET UP THE 3-COMP SINK. ICE MACHINE INSTALLED OUTSIDE AT THE BACK, IS LOCATED IN UNCLEAN AREA.
THE 3-COMP SINK DOES NOT HAVE STOPPERS THAT CAN ENABLE THE DISH WASHING STAFF TO SET UP THE 3-COMP SINK. ICE MACHINE INSTALLED OUTSIDE AT THE BACK, IS LOCATED IN UNCLEAN AREA.
THE 3-COMP SINK DOES NOT HAVE STOPPERS THAT CAN ENABLE THE DISH WASHING STAFF TO SET UP THE 3-COMP SINK. ICE MACHINE INSTALLED OUTSIDE AT THE BACK, IS LOCATED IN UNCLEAN AREA.
THE 3-COMP SINK DOES NOT HAVE STOPPERS THAT CAN ENABLE THE DISH WASHING STAFF TO SET UP THE 3-COMP SINK. ICE MACHINE INSTALLED OUTSIDE AT THE BACK, IS LOCATED IN UNCLEAN AREA.
THE 3-COMP SINK DOES NOT HAVE STOPPERS THAT CAN ENABLE THE DISH WASHING STAFF TO SET UP THE 3-COMP SINK. ICE MACHINE INSTALLED OUTSIDE AT THE BACK, IS LOCATED IN UNCLEAN AREA.
THE 3-COMP SINK DOES NOT HAVE STOPPERS THAT CAN ENABLE THE DISH WASHING STAFF TO SET UP THE 3-COMP SINK. ICE MACHINE INSTALLED OUTSIDE AT THE BACK, IS LOCATED IN UNCLEAN AREA.
THE 3-COMP SINK DOES NOT HAVE STOPPERS THAT CAN ENABLE THE DISH WASHING STAFF TO SET UP THE 3-COMP SINK. ICE MACHINE INSTALLED OUTSIDE AT THE BACK, IS LOCATED IN UNCLEAN AREA.
THE 3-COMP SINK DOES NOT HAVE STOPPERS THAT CAN ENABLE THE DISH WASHING STAFF TO SET UP THE 3-COMP SINK. ICE MACHINE INSTALLED OUTSIDE AT THE BACK, IS LOCATED IN UNCLEAN AREA.
THE 3-COMP SINK DOES NOT HAVE STOPPERS THAT CAN ENABLE THE DISH WASHING STAFF TO SET UP THE 3-COMP SINK. ICE MACHINE INSTALLED OUTSIDE AT THE BACK, IS LOCATED IN UNCLEAN AREA.
THE 3-COMP SINK DOES NOT HAVE STOPPERS THAT CAN ENABLE THE DISH WASHING STAFF TO SET UP THE 3-COMP SINK. ICE MACHINE INSTALLED OUTSIDE AT THE BACK, IS LOCATED IN UNCLEAN AREA.
THE 3-COMP SINK DOES NOT HAVE STOPPERS THAT CAN ENABLE THE DISH WASHING STAFF TO SET UP THE 3-COMP SINK. ICE MACHINE INSTALLED OUTSIDE AT THE BACK, IS LOCATED IN UNCLEAN AREA.
THE 3-COMP SINK DOES NOT HAVE STOPPERS THAT CAN ENABLE THE DISH WASHING STAFF TO SET UP THE 3-COMP SINK. ICE MACHINE INSTALLED OUTSIDE AT THE BACK, IS LOCATED IN UNCLEAN AREA.
THE 3-COMP SINK DOES NOT HAVE STOPPERS THAT CAN ENABLE THE DISH WASHING STAFF TO SET UP THE 3-COMP SINK.
STAFF NEEDS TO FOLLOW POPPER DISH WASHING METHOD.
FOOD CONTACT SURFACES ARE NOT PROPERLY CLEANED AND SANITIZED. STAFF NEEDS TO FOLLOW POPPER DISH WASHING METHOD.
FOOD CONTACT SURFACES ARE NOT PROPERLY CLEANED AND SANITIZED. STAFF NEEDS TO FOLLOW POPPER DISH WASHING METHOD.
FOOD CONTACT SURFACES ARE NOT PROPERLY CLEANED AND SANITIZED. STAFF NEEDS TO FOLLOW POPPER DISH WASHING METHOD.
FOOD CONTACT SURFACES ARE NOT PROPERLY CLEANED AND SANITIZED. STAFF NEEDS TO FOLLOW POPPER DISH WASHING METHOD.
FOOD CONTACT SURFACES ARE NOT PROPERLY CLEANED AND SANITIZED. STAFF NEEDS TO FOLLOW POPPER DISH WASHING METHOD.
FOOD CONTACT SURFACES ARE NOT PROPERLY CLEANED AND SANITIZED. STAFF NEEDS TO FOLLOW POPPER DISH WASHING METHOD.
FOOD CONTACT SURFACES ARE NOT PROPERLY CLEANED AND SANITIZED. STAFF NEEDS TO FOLLOW POPPER DISH WASHING METHOD.
FOOD CONTACT SURFACES ARE NOT PROPERLY CLEANED AND SANITIZED. STAFF NEEDS TO FOLLOW POPPER DISH WASHING METHOD.
FOOD CONTACT SURFACES ARE NOT PROPERLY CLEANED AND SANITIZED. STAFF NEEDS TO FOLLOW POPPER DISH WASHING METHOD.
FOOD CONTACT SURFACES ARE NOT PROPERLY CLEANED AND SANITIZED. STAFF NEEDS TO FOLLOW POPPER DISH WASHING METHOD.
FOOD CONTACT SURFACES ARE NOT PROPERLY CLEANED AND SANITIZED. STAFF NEEDS TO FOLLOW POPPER DISH WASHING METHOD.
FOOD CONTACT SURFACES ARE NOT PROPERLY CLEANED AND SANITIZED. STAFF NEEDS TO FOLLOW POPPER DISH WASHING METHOD.
FOOD CONTACT SURFACES ARE NOT PROPERLY CLEANED AND SANITIZED. STAFF NEEDS TO FOLLOW POPPER DISH WASHING METHOD.
FOOD CONTACT SURFACES ARE NOT PROPERLY CLEANED AND SANITIZED. STAFF NEEDS TO FOLLOW POPPER DISH WASHING METHOD.
FOOD CONTACT SURFACES ARE NOT PROPERLY CLEANED AND SANITIZED. STAFF NEEDS TO FOLLOW POPPER DISH WASHING METHOD.
FOOD CONTACT SURFACES ARE NOT PROPERLY CLEANED AND SANITIZED. STAFF NEEDS TO FOLLOW POPPER DISH WASHING METHOD.
FOOD CONTACT SURFACES ARE NOT PROPERLY CLEANED AND SANITIZED. STAFF NEEDS TO FOLLOW POPPER DISH WASHING METHOD.
FOOD CONTACT SURFACES ARE NOT PROPERLY CLEANED AND SANITIZED. STAFF NEEDS TO FOLLOW POPPER DISH WASHING METHOD.
FOOD CONTACT SURFACES ARE NOT PROPERLY CLEANED AND SANITIZED. STAFF NEEDS TO FOLLOW POPPER DISH WASHING METHOD.
FOOD CONTACT SURFACES ARE NOT PROPERLY CLEANED AND SANITIZED. STAFF NEEDS TO FOLLOW POPPER DISH WASHING METHOD.
FOOD CONTACT SURFACES ARE NOT PROPERLY CLEANED AND SANITIZED. STAFF NEEDS TO FOLLOW POPPER DISH WASHING METHOD.
FOOD CONTACT SURFACES ARE NOT PROPERLY CLEANED AND SANITIZED. STAFF NEEDS TO FOLLOW POPPER DISH WASHING METHOD.
FOOD CONTACT SURFACES ARE NOT PROPERLY CLEANED AND SANITIZED. STAFF NEEDS TO FOLLOW POPPER DISH WASHING METHOD.
FOOD CONTACT SURFACES ARE NOT PROPERLY CLEANED AND SANITIZED. STAFF NEEDS TO FOLLOW POPPER DISH WASHING METHOD.
FOOD CONTACT SURFACES ARE NOT PROPERLY CLEANED AND SANITIZED. STAFF NEEDS TO FOLLOW POPPER DISH WASHING METHOD.
FOOD CONTACT SURFACES ARE NOT PROPERLY CLEANED AND SANITIZED. STAFF NEEDS TO FOLLOW POPPER DISH WASHING METHOD.
FOOD CONTACT SURFACES ARE NOT PROPERLY CLEANED AND SANITIZED. STAFF NEEDS TO FOLLOW POPPER DISH WASHING METHOD.
FOOD CONTACT SURFACES ARE NOT PROPERLY CLEANED AND SANITIZED. STAFF NEEDS TO FOLLOW POPPER DISH WASHING METHOD.
FOOD CONTACT SURFACES ARE NOT PROPERLY CLEANED AND SANITIZED. STAFF NEEDS TO FOLLOW POPPER DISH WASHING METHOD.
FOOD CONTACT SURFACES ARE NOT PROPERLY CLEANED AND SANITIZED. STAFF NEEDS TO FOLLOW POPPER DISH WASHING METHOD.
FOOD CONTACT SURFACES ARE NOT PROPERLY CLEANED AND SANITIZED. STAFF NEEDS TO FOLLOW POPPER DISH WASHING METHOD.
FOOD CONTACT SURFACES ARE NOT PROPERLY CLEANED AND SANITIZED. STAFF NEEDS TO FOLLOW POPPER DISH WASHING METHOD.
FOOD CONTACT SURFACES ARE NOT PROPERLY CLEANED AND SANITIZED. STAFF NEEDS TO FOLLOW POPPER DISH WASHING METHOD.
FOOD CONTACT SURFACES ARE NOT PROPERLY CLEANED AND SANITIZED. STAFF NEEDS TO FOLLOW POPPER DISH WASHING METHOD.
FOOD CONTACT SURFACES ARE NOT PROPERLY CLEANED AND SANITIZED. STAFF NEEDS TO FOLLOW POPPER DISH WASHING METHOD.
FOOD CONTACT SURFACES ARE NOT PROPERLY CLEANED AND SANITIZED. STAFF NEEDS TO FOLLOW POPPER DISH WASHING METHOD.
FOOD CONTACT SURFACES ARE NOT PROPERLY CLEANED AND SANITIZED. STAFF NEEDS TO FOLLOW POPPER DISH WASHING METHOD.
FOOD CONTACT SURFACES ARE NOT PROPERLY CLEANED AND SANITIZED. STAFF NEEDS TO FOLLOW POPPER DISH WASHING METHOD.
FOOD CONTACT SURFACES ARE NOT PROPERLY CLEANED AND SANITIZED. STAFF NEEDS TO FOLLOW POPPER DISH WASHING METHOD.
FOOD CONTACT SURFACES ARE NOT PROPERLY CLEANED AND SANITIZED. STAFF NEEDS TO FOLLOW POPPER DISH WASHING METHOD.
FOOD CONTACT SURFACES ARE NOT PROPERLY CLEANED AND SANITIZED. STAFF NEEDS TO FOLLOW POPPER DISH WASHING METHOD.
FOOD CONTACT SURFACES ARE NOT PROPERLY CLEANED AND SANITIZED. STAFF NEEDS TO FOLLOW POPPER DISH WASHING METHOD.
FOOD CONTACT SURFACES ARE NOT PROPERLY CLEANED AND SANITIZED. STAFF NEEDS TO FOLLOW POPPER DISH WASHING METHOD.
FOOD CONTACT SURFACES ARE NOT PROPERLY CLEANED AND SANITIZED. STAFF NEEDS TO FOLLOW POPPER DISH WASHING METHOD.
FOOD CONTACT SURFACES ARE NOT PROPERLY CLEANED AND SANITIZED. STAFF NEEDS TO FOLLOW POPPER DISH WASHING METHOD.
FOOD CONTACT SURFACES ARE NOT PROPERLY CLEANED AND SANITIZED.
STAFFS USE COLD WATER TO WASH HANDS AT THE PREP AREA AT THE BACK.

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)

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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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