Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Routine Inspection | May 28, 2010 | 94 |
|
Routine Inspection | Feb 25, 2011 | 93 |
|
Routine Inspection | Oct 18, 2011 | 93 |
|
Routine Inspection | Nov 28, 2012 | 96 |
|
Routine Inspection | May 30, 2013 | 95 |
No violation noted during this evaluation. | Ongoing Inspection | May 31, 2013 | 100 |
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))
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 liquid waste must drain to an approved fully functioning sewage disposal system. (114197)
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)
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 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)
Comminuted meat, raw eggs, or any food containing comminuted meat or raw eggs, shall be heated to 155°F for 15 sec. Single pieces of meat, and eggs for immediate service, shall be heated to 145°F for 15 sec. Poultry, comminuted poultry, stuffed fish / meat / poultry shall be heated to 165°F. Other temperature requirements may apply. (114004, 114008, 114010)
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))
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))
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)
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)
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)
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)
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))
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)
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 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)
BULK ITEM STORED ON SHELF 1/2 USED.
DISHWASHER CHECKED AT 0PPM CHLORINE.
GRILLED CHICKEN IN DROP BIN ON AREA/GRILL AREA TEMPED AT 127F.
SUSHI ROLL (CALIFORNIA) OBSERVED COVERED WITH COLD TOWEL AT SUSHI TABLE TEMPED AT 60F, PHF'S MUST BE MAINTAINED UNDER TEMPERATURE CONTROL OF 41F OR BELOW OR 135F AND HIGHER.
TUNA ON TRAY IN DROP BIN OBSERVED AT 47F. GRILLED CHICKEN IN DROP BIN ON AREA/GRILL AREA TEMPED AT 127F.
SUSHI ROLL (CALIFORNIA) OBSERVED COVERED WITH COLD TOWEL AT SUSHI TABLE TEMPED AT 60F, PHF'S MUST BE MAINTAINED UNDER TEMPERATURE CONTROL OF 41F OR BELOW OR 135F AND HIGHER.
TUNA ON TRAY IN DROP BIN OBSERVED AT 47F. GRILLED CHICKEN IN DROP BIN ON AREA/GRILL AREA TEMPED AT 127F.
SUSHI ROLL (CALIFORNIA) OBSERVED COVERED WITH COLD TOWEL AT SUSHI TABLE TEMPED AT 60F, PHF'S MUST BE MAINTAINED UNDER TEMPERATURE CONTROL OF 41F OR BELOW OR 135F AND HIGHER.
TUNA ON TRAY IN DROP BIN OBSERVED AT 47F. GRILLED CHICKEN IN DROP BIN ON AREA/GRILL AREA TEMPED AT 127F.
SUSHI ROLL (CALIFORNIA) OBSERVED COVERED WITH COLD TOWEL AT SUSHI TABLE TEMPED AT 60F, PHF'S MUST BE MAINTAINED UNDER TEMPERATURE CONTROL OF 41F OR BELOW OR 135F AND HIGHER.
TUNA ON TRAY IN DROP BIN OBSERVED AT 47F. GRILLED CHICKEN IN DROP BIN ON AREA/GRILL AREA TEMPED AT 127F.
SUSHI ROLL (CALIFORNIA) OBSERVED COVERED WITH COLD TOWEL AT SUSHI TABLE TEMPED AT 60F, PHF'S MUST BE MAINTAINED UNDER TEMPERATURE CONTROL OF 41F OR BELOW OR 135F AND HIGHER.
TUNA ON TRAY IN DROP BIN OBSERVED AT 47F. GRILLED CHICKEN IN DROP BIN ON AREA/GRILL AREA TEMPED AT 127F.
SUSHI ROLL (CALIFORNIA) OBSERVED COVERED WITH COLD TOWEL AT SUSHI TABLE TEMPED AT 60F, PHF'S MUST BE MAINTAINED UNDER TEMPERATURE CONTROL OF 41F OR BELOW OR 135F AND HIGHER.
TUNA ON TRAY IN DROP BIN OBSERVED AT 47F. GRILLED CHICKEN IN DROP BIN ON AREA/GRILL AREA TEMPED AT 127F.
SUSHI ROLL (CALIFORNIA) OBSERVED COVERED WITH COLD TOWEL AT SUSHI TABLE TEMPED AT 60F, PHF'S MUST BE MAINTAINED UNDER TEMPERATURE CONTROL OF 41F OR BELOW OR 135F AND HIGHER.
TUNA ON TRAY IN DROP BIN OBSERVED AT 47F. GRILLED CHICKEN IN DROP BIN ON AREA/GRILL AREA TEMPED AT 127F.
SUSHI ROLL (CALIFORNIA) OBSERVED COVERED WITH COLD TOWEL AT SUSHI TABLE TEMPED AT 60F, PHF'S MUST BE MAINTAINED UNDER TEMPERATURE CONTROL OF 41F OR BELOW OR 135F AND HIGHER.
TUNA ON TRAY IN DROP BIN OBSERVED AT 47F. GRILLED CHICKEN IN DROP BIN ON AREA/GRILL AREA TEMPED AT 127F.
SUSHI ROLL (CALIFORNIA) OBSERVED COVERED WITH COLD TOWEL AT SUSHI TABLE TEMPED AT 60F, PHF'S MUST BE MAINTAINED UNDER TEMPERATURE CONTROL OF 41F OR BELOW OR 135F AND HIGHER.
TUNA ON TRAY IN DROP BIN OBSERVED AT 47F. GRILLED CHICKEN IN DROP BIN ON AREA/GRILL AREA TEMPED AT 127F.
SUSHI ROLL (CALIFORNIA) OBSERVED COVERED WITH COLD TOWEL AT SUSHI TABLE TEMPED AT 60F, PHF'S MUST BE MAINTAINED UNDER TEMPERATURE CONTROL OF 41F OR BELOW OR 135F AND HIGHER.
TUNA ON TRAY IN DROP BIN OBSERVED AT 47F. GRILLED CHICKEN IN DROP BIN ON AREA/GRILL AREA TEMPED AT 127F.
SUSHI ROLL (CALIFORNIA) OBSERVED COVERED WITH COLD TOWEL AT SUSHI TABLE TEMPED AT 60F, PHF'S MUST BE MAINTAINED UNDER TEMPERATURE CONTROL OF 41F OR BELOW OR 135F AND HIGHER.
TUNA ON TRAY IN DROP BIN OBSERVED AT 47F. GRILLED CHICKEN IN DROP BIN ON AREA/GRILL AREA TEMPED AT 127F.
SUSHI ROLL (CALIFORNIA) OBSERVED COVERED WITH COLD TOWEL AT SUSHI TABLE TEMPED AT 60F, PHF'S MUST BE MAINTAINED UNDER TEMPERATURE CONTROL OF 41F OR BELOW OR 135F AND HIGHER.
TUNA ON TRAY IN DROP BIN OBSERVED AT 47F. GRILLED CHICKEN IN DROP BIN ON AREA/GRILL AREA TEMPED AT 127F.
SUSHI ROLL (CALIFORNIA) OBSERVED COVERED WITH COLD TOWEL AT SUSHI TABLE TEMPED AT 60F, PHF'S MUST BE MAINTAINED UNDER TEMPERATURE CONTROL OF 41F OR BELOW OR 135F AND HIGHER.
TUNA ON TRAY IN DROP BIN OBSERVED AT 47F. GRILLED CHICKEN IN DROP BIN ON AREA/GRILL AREA TEMPED AT 127F.
SUSHI ROLL (CALIFORNIA) OBSERVED COVERED WITH COLD TOWEL AT SUSHI TABLE TEMPED AT 60F, PHF'S MUST BE MAINTAINED UNDER TEMPERATURE CONTROL OF 41F OR BELOW OR 135F AND HIGHER.
TUNA ON TRAY IN DROP BIN OBSERVED AT 47F. GRILLED CHICKEN IN DROP BIN ON AREA/GRILL AREA TEMPED AT 127F.
SUSHI ROLL (CALIFORNIA) OBSERVED COVERED WITH COLD TOWEL AT SUSHI TABLE TEMPED AT 60F, PHF'S MUST BE MAINTAINED UNDER TEMPERATURE CONTROL OF 41F OR BELOW OR 135F AND HIGHER.
TUNA ON TRAY IN DROP BIN OBSERVED AT 47F. GRILLED CHICKEN IN DROP BIN ON AREA/GRILL AREA TEMPED AT 127F.
SUSHI ROLL (CALIFORNIA) OBSERVED COVERED WITH COLD TOWEL AT SUSHI TABLE TEMPED AT 60F, PHF'S MUST BE MAINTAINED UNDER TEMPERATURE CONTROL OF 41F OR BELOW OR 135F AND HIGHER.
TUNA ON TRAY IN DROP BIN OBSERVED AT 47F. GRILLED CHICKEN IN DROP BIN ON AREA/GRILL AREA TEMPED AT 127F.
SUSHI ROLL (CALIFORNIA) OBSERVED COVERED WITH COLD TOWEL AT SUSHI TABLE TEMPED AT 60F, PHF'S MUST BE MAINTAINED UNDER TEMPERATURE CONTROL OF 41F OR BELOW OR 135F AND HIGHER.
TUNA ON TRAY IN DROP BIN OBSERVED AT 47F. GRILLED CHICKEN IN DROP BIN ON AREA/GRILL AREA TEMPED AT 127F.
SUSHI ROLL (CALIFORNIA) OBSERVED COVERED WITH COLD TOWEL AT SUSHI TABLE TEMPED AT 60F, PHF'S MUST BE MAINTAINED UNDER TEMPERATURE CONTROL OF 41F OR BELOW OR 135F AND HIGHER.
TUNA ON TRAY IN DROP BIN OBSERVED AT 47F. GRILLED CHICKEN IN DROP BIN ON AREA/GRILL AREA TEMPED AT 127F.
SUSHI ROLL (CALIFORNIA) OBSERVED COVERED WITH COLD TOWEL AT SUSHI TABLE TEMPED AT 60F, PHF'S MUST BE MAINTAINED UNDER TEMPERATURE CONTROL OF 41F OR BELOW OR 135F AND HIGHER.
TUNA ON TRAY IN DROP BIN OBSERVED AT 47F. GRILLED CHICKEN IN DROP BIN ON AREA/GRILL AREA TEMPED AT 127F.
SUSHI ROLL (CALIFORNIA) OBSERVED COVERED WITH COLD TOWEL AT SUSHI TABLE TEMPED AT 60F, PHF'S MUST BE MAINTAINED UNDER TEMPERATURE CONTROL OF 41F OR BELOW OR 135F AND HIGHER.
TUNA ON TRAY IN DROP BIN OBSERVED AT 47F. GRILLED CHICKEN IN DROP BIN ON AREA/GRILL AREA TEMPED AT 127F.
SUSHI ROLL (CALIFORNIA) OBSERVED COVERED WITH COLD TOWEL AT SUSHI TABLE TEMPED AT 60F, PHF'S MUST BE MAINTAINED UNDER TEMPERATURE CONTROL OF 41F OR BELOW OR 135F AND HIGHER.
TUNA ON TRAY IN DROP BIN OBSERVED AT 47F. GRILLED CHICKEN IN DROP BIN ON AREA/GRILL AREA TEMPED AT 127F.
SUSHI ROLL (CALIFORNIA) OBSERVED COVERED WITH COLD TOWEL AT SUSHI TABLE TEMPED AT 60F, PHF'S MUST BE MAINTAINED UNDER TEMPERATURE CONTROL OF 41F OR BELOW OR 135F AND HIGHER.
TUNA ON TRAY IN DROP BIN OBSERVED AT 47F. GRILLED CHICKEN IN DROP BIN ON AREA/GRILL AREA TEMPED AT 127F.
SUSHI ROLL (CALIFORNIA) OBSERVED COVERED WITH COLD TOWEL AT SUSHI TABLE TEMPED AT 60F, PHF'S MUST BE MAINTAINED UNDER TEMPERATURE CONTROL OF 41F OR BELOW OR 135F AND HIGHER.
TUNA ON TRAY IN DROP BIN OBSERVED AT 47F. GRILLED CHICKEN IN DROP BIN ON AREA/GRILL AREA TEMPED AT 127F.
SUSHI ROLL (CALIFORNIA) OBSERVED COVERED WITH COLD TOWEL AT SUSHI TABLE TEMPED AT 60F, PHF'S MUST BE MAINTAINED UNDER TEMPERATURE CONTROL OF 41F OR BELOW OR 135F AND HIGHER.
TUNA ON TRAY IN DROP BIN OBSERVED AT 47F. GRILLED CHICKEN IN DROP BIN ON AREA/GRILL AREA TEMPED AT 127F.
SUSHI ROLL (CALIFORNIA) OBSERVED COVERED WITH COLD TOWEL AT SUSHI TABLE TEMPED AT 60F, PHF'S MUST BE MAINTAINED UNDER TEMPERATURE CONTROL OF 41F OR BELOW OR 135F AND HIGHER.
TUNA ON TRAY IN DROP BIN OBSERVED AT 47F. GRILLED CHICKEN IN DROP BIN ON AREA/GRILL AREA TEMPED AT 127F.
SUSHI ROLL (CALIFORNIA) OBSERVED COVERED WITH COLD TOWEL AT SUSHI TABLE TEMPED AT 60F, PHF'S MUST BE MAINTAINED UNDER TEMPERATURE CONTROL OF 41F OR BELOW OR 135F AND HIGHER.
TUNA ON TRAY IN DROP BIN OBSERVED AT 47F. GRILLED CHICKEN IN DROP BIN ON AREA/GRILL AREA TEMPED AT 127F.
SUSHI ROLL (CALIFORNIA) OBSERVED COVERED WITH COLD TOWEL AT SUSHI TABLE TEMPED AT 60F, PHF'S MUST BE MAINTAINED UNDER TEMPERATURE CONTROL OF 41F OR BELOW OR 135F AND HIGHER.
TUNA ON TRAY IN DROP BIN OBSERVED AT 47F. GRILLED CHICKEN IN DROP BIN ON AREA/GRILL AREA TEMPED AT 127F.
SUSHI ROLL (CALIFORNIA) OBSERVED COVERED WITH COLD TOWEL AT SUSHI TABLE TEMPED AT 60F, PHF'S MUST BE MAINTAINED UNDER TEMPERATURE CONTROL OF 41F OR BELOW OR 135F AND HIGHER.
TUNA ON TRAY IN DROP BIN OBSERVED AT 47F. GRILLED CHICKEN IN DROP BIN ON AREA/GRILL AREA TEMPED AT 127F.
SUSHI ROLL (CALIFORNIA) OBSERVED COVERED WITH COLD TOWEL AT SUSHI TABLE TEMPED AT 60F, PHF'S MUST BE MAINTAINED UNDER TEMPERATURE CONTROL OF 41F OR BELOW OR 135F AND HIGHER.
TUNA ON TRAY IN DROP BIN OBSERVED AT 47F. GRILLED CHICKEN IN DROP BIN ON AREA/GRILL AREA TEMPED AT 127F.
SUSHI ROLL (CALIFORNIA) OBSERVED COVERED WITH COLD TOWEL AT SUSHI TABLE TEMPED AT 60F, PHF'S MUST BE MAINTAINED UNDER TEMPERATURE CONTROL OF 41F OR BELOW OR 135F AND HIGHER.
TUNA ON TRAY IN DROP BIN OBSERVED AT 47F. GRILLED CHICKEN IN DROP BIN ON AREA/GRILL AREA TEMPED AT 127F.
SUSHI ROLL (CALIFORNIA) OBSERVED COVERED WITH COLD TOWEL AT SUSHI TABLE TEMPED AT 60F, PHF'S MUST BE MAINTAINED UNDER TEMPERATURE CONTROL OF 41F OR BELOW OR 135F AND HIGHER.
TUNA ON TRAY IN DROP BIN OBSERVED AT 47F. GRILLED CHICKEN IN DROP BIN ON AREA/GRILL AREA TEMPED AT 127F.
SUSHI ROLL (CALIFORNIA) OBSERVED COVERED WITH COLD TOWEL AT SUSHI TABLE TEMPED AT 60F, PHF'S MUST BE MAINTAINED UNDER TEMPERATURE CONTROL OF 41F OR BELOW OR 135F AND HIGHER.
TUNA ON TRAY IN DROP BIN OBSERVED AT 47F. GRILLED CHICKEN IN DROP BIN ON AREA/GRILL AREA TEMPED AT 127F.
SUSHI ROLL (CALIFORNIA) OBSERVED COVERED WITH COLD TOWEL AT SUSHI TABLE TEMPED AT 60F, PHF'S MUST BE MAINTAINED UNDER TEMPERATURE CONTROL OF 41F OR BELOW OR 135F AND HIGHER.
TUNA ON TRAY IN DROP BIN OBSERVED AT 47F. GRILLED CHICKEN IN DROP BIN ON AREA/GRILL AREA TEMPED AT 127F.
SUSHI ROLL (CALIFORNIA) OBSERVED COVERED WITH COLD TOWEL AT SUSHI TABLE TEMPED AT 60F, PHF'S MUST BE MAINTAINED UNDER TEMPERATURE CONTROL OF 41F OR BELOW OR 135F AND HIGHER.
TUNA ON TRAY IN DROP BIN OBSERVED AT 47F. GRILLED CHICKEN IN DROP BIN ON AREA/GRILL AREA TEMPED AT 127F.
SUSHI ROLL (CALIFORNIA) OBSERVED COVERED WITH COLD TOWEL AT SUSHI TABLE TEMPED AT 60F, PHF'S MUST BE MAINTAINED UNDER TEMPERATURE CONTROL OF 41F OR BELOW OR 135F AND HIGHER.
TUNA ON TRAY IN DROP BIN OBSERVED AT 47F. GRILLED CHICKEN IN DROP BIN ON AREA/GRILL AREA TEMPED AT 127F.
SUSHI ROLL (CALIFORNIA) OBSERVED COVERED WITH COLD TOWEL AT SUSHI TABLE TEMPED AT 60F, PHF'S MUST BE MAINTAINED UNDER TEMPERATURE CONTROL OF 41F OR BELOW OR 135F AND HIGHER.
TUNA ON TRAY IN DROP BIN OBSERVED AT 47F. GRILLED CHICKEN IN DROP BIN ON AREA/GRILL AREA TEMPED AT 127F.
SUSHI ROLL (CALIFORNIA) OBSERVED COVERED WITH COLD TOWEL AT SUSHI TABLE TEMPED AT 60F, PHF'S MUST BE MAINTAINED UNDER TEMPERATURE CONTROL OF 41F OR BELOW OR 135F AND HIGHER.
TUNA ON TRAY IN DROP BIN OBSERVED AT 47F. GRILLED CHICKEN IN DROP BIN ON AREA/GRILL AREA TEMPED AT 127F.
SUSHI ROLL (CALIFORNIA) OBSERVED COVERED WITH COLD TOWEL AT SUSHI TABLE TEMPED AT 60F, PHF'S MUST BE MAINTAINED UNDER TEMPERATURE CONTROL OF 41F OR BELOW OR 135F AND HIGHER.
TUNA ON TRAY IN DROP BIN OBSERVED AT 47F. GRILLED CHICKEN IN DROP BIN ON AREA/GRILL AREA TEMPED AT 127F.
SUSHI ROLL (CALIFORNIA) OBSERVED COVERED WITH COLD TOWEL AT SUSHI TABLE TEMPED AT 60F, PHF'S MUST BE MAINTAINED UNDER TEMPERATURE CONTROL OF 41F OR BELOW OR 135F AND HIGHER.
TUNA ON TRAY IN DROP BIN OBSERVED AT 47F. GRILLED CHICKEN IN DROP BIN ON AREA/GRILL AREA TEMPED AT 127F.
SUSHI ROLL (CALIFORNIA) OBSERVED COVERED WITH COLD TOWEL AT SUSHI TABLE TEMPED AT 60F, PHF'S MUST BE MAINTAINED UNDER TEMPERATURE CONTROL OF 41F OR BELOW OR 135F AND HIGHER.
TUNA ON TRAY IN DROP BIN OBSERVED AT 47F. GRILLED CHICKEN IN DROP BIN ON AREA/GRILL AREA TEMPED AT 127F.
SUSHI ROLL (CALIFORNIA) OBSERVED COVERED WITH COLD TOWEL AT SUSHI TABLE TEMPED AT 60F, PHF'S MUST BE MAINTAINED UNDER TEMPERATURE CONTROL OF 41F OR BELOW OR 135F AND HIGHER.
TUNA ON TRAY IN DROP BIN OBSERVED AT 47F. GRILLED CHICKEN IN DROP BIN ON AREA/GRILL AREA TEMPED AT 127F.
SUSHI ROLL (CALIFORNIA) OBSERVED COVERED WITH COLD TOWEL AT SUSHI TABLE TEMPED AT 60F, PHF'S MUST BE MAINTAINED UNDER TEMPERATURE CONTROL OF 41F OR BELOW OR 135F AND HIGHER.
TUNA ON TRAY IN DROP BIN OBSERVED AT 47F. GRILLED CHICKEN IN DROP BIN ON AREA/GRILL AREA TEMPED AT 127F.
SUSHI ROLL (CALIFORNIA) OBSERVED COVERED WITH COLD TOWEL AT SUSHI TABLE TEMPED AT 60F, PHF'S MUST BE MAINTAINED UNDER TEMPERATURE CONTROL OF 41F OR BELOW OR 135F AND HIGHER.
TUNA ON TRAY IN DROP BIN OBSERVED AT 47F. GRILLED CHICKEN IN DROP BIN ON AREA/GRILL AREA TEMPED AT 127F.
SUSHI ROLL (CALIFORNIA) OBSERVED COVERED WITH COLD TOWEL AT SUSHI TABLE TEMPED AT 60F, PHF'S MUST BE MAINTAINED UNDER TEMPERATURE CONTROL OF 41F OR BELOW OR 135F AND HIGHER.
TUNA ON TRAY IN DROP BIN OBSERVED AT 47F. GRILLED CHICKEN IN DROP BIN ON AREA/GRILL AREA TEMPED AT 127F.
SUSHI ROLL (CALIFORNIA) OBSERVED COVERED WITH COLD TOWEL AT SUSHI TABLE TEMPED AT 60F, PHF'S MUST BE MAINTAINED UNDER TEMPERATURE CONTROL OF 41F OR BELOW OR 135F AND HIGHER.
TUNA ON TRAY IN DROP BIN OBSERVED AT 47F. GRILLED CHICKEN IN DROP BIN ON AREA/GRILL AREA TEMPED AT 127F.
SUSHI ROLL (CALIFORNIA) OBSERVED COVERED WITH COLD TOWEL AT SUSHI TABLE TEMPED AT 60F, PHF'S MUST BE MAINTAINED UNDER TEMPERATURE CONTROL OF 41F OR BELOW OR 135F AND HIGHER.
TUNA ON TRAY IN DROP BIN OBSERVED AT 47F. GRILLED CHICKEN IN DROP BIN ON AREA/GRILL AREA TEMPED AT 127F.
SUSHI ROLL (CALIFORNIA) OBSERVED COVERED WITH COLD TOWEL AT SUSHI TABLE TEMPED AT 60F, PHF'S MUST BE MAINTAINED UNDER TEMPERATURE CONTROL OF 41F OR BELOW OR 135F AND HIGHER.
TUNA ON TRAY IN DROP BIN OBSERVED AT 47F. GRILLED CHICKEN IN DROP BIN ON AREA/GRILL AREA TEMPED AT 127F.
SUSHI ROLL (CALIFORNIA) OBSERVED COVERED WITH COLD TOWEL AT SUSHI TABLE TEMPED AT 60F, PHF'S MUST BE MAINTAINED UNDER TEMPERATURE CONTROL OF 41F OR BELOW OR 135F AND HIGHER.
TUNA ON TRAY IN DROP BIN OBSERVED AT 47F. GRILLED CHICKEN IN DROP BIN ON AREA/GRILL AREA TEMPED AT 127F.
SUSHI ROLL (CALIFORNIA) OBSERVED COVERED WITH COLD TOWEL AT SUSHI TABLE TEMPED AT 60F, PHF'S MUST BE MAINTAINED UNDER TEMPERATURE CONTROL OF 41F OR BELOW OR 135F AND HIGHER.
TUNA ON TRAY IN DROP BIN OBSERVED AT 47F. GRILLED CHICKEN IN DROP BIN ON AREA/GRILL AREA TEMPED AT 127F.
SUSHI ROLL (CALIFORNIA) OBSERVED COVERED WITH COLD TOWEL AT SUSHI TABLE TEMPED AT 60F, PHF'S MUST BE MAINTAINED UNDER TEMPERATURE CONTROL OF 41F OR BELOW OR 135F AND HIGHER.
TUNA ON TRAY IN DROP BIN OBSERVED AT 47F. GRILLED CHICKEN IN DROP BIN ON AREA/GRILL AREA TEMPED AT 127F.
SUSHI ROLL (CALIFORNIA) OBSERVED COVERED WITH COLD TOWEL AT SUSHI TABLE TEMPED AT 60F, PHF'S MUST BE MAINTAINED UNDER TEMPERATURE CONTROL OF 41F OR BELOW OR 135F AND HIGHER.
TUNA ON TRAY IN DROP BIN OBSERVED AT 47F. GRILLED CHICKEN IN DROP BIN ON AREA/GRILL AREA TEMPED AT 127F.
SUSHI ROLL (CALIFORNIA) OBSERVED COVERED WITH COLD TOWEL AT SUSHI TABLE TEMPED AT 60F, PHF'S MUST BE MAINTAINED UNDER TEMPERATURE CONTROL OF 41F OR BELOW OR 135F AND HIGHER.
TUNA ON TRAY IN DROP BIN OBSERVED AT 47F. GRILLED CHICKEN IN DROP BIN ON AREA/GRILL AREA TEMPED AT 127F.
SUSHI ROLL (CALIFORNIA) OBSERVED COVERED WITH COLD TOWEL AT SUSHI TABLE TEMPED AT 60F, PHF'S MUST BE MAINTAINED UNDER TEMPERATURE CONTROL OF 41F OR BELOW OR 135F AND HIGHER.
TUNA ON TRAY IN DROP BIN OBSERVED AT 47F. GRILLED CHICKEN IN DROP BIN ON AREA/GRILL AREA TEMPED AT 127F.
SUSHI ROLL (CALIFORNIA) OBSERVED COVERED WITH COLD TOWEL AT SUSHI TABLE TEMPED AT 60F, PHF'S MUST BE MAINTAINED UNDER TEMPERATURE CONTROL OF 41F OR BELOW OR 135F AND HIGHER.
TUNA ON TRAY IN DROP BIN OBSERVED AT 47F. GRILLED CHICKEN IN DROP BIN ON AREA/GRILL AREA TEMPED AT 127F.
SUSHI ROLL (CALIFORNIA) OBSERVED COVERED WITH COLD TOWEL AT SUSHI TABLE TEMPED AT 60F, PHF'S MUST BE MAINTAINED UNDER TEMPERATURE CONTROL OF 41F OR BELOW OR 135F AND HIGHER.
TUNA ON TRAY IN DROP BIN OBSERVED AT 47F. GRILLED CHICKEN IN DROP BIN ON AREA/GRILL AREA TEMPED AT 127F.
SUSHI ROLL (CALIFORNIA) OBSERVED COVERED WITH COLD TOWEL AT SUSHI TABLE TEMPED AT 60F, PHF'S MUST BE MAINTAINED UNDER TEMPERATURE CONTROL OF 41F OR BELOW OR 135F AND HIGHER.
TUNA ON TRAY IN DROP BIN OBSERVED AT 47F. GRILLED CHICKEN IN DROP BIN ON AREA/GRILL AREA TEMPED AT 127F.
SUSHI ROLL (CALIFORNIA) OBSERVED COVERED WITH COLD TOWEL AT SUSHI TABLE TEMPED AT 60F, PHF'S MUST BE MAINTAINED UNDER TEMPERATURE CONTROL OF 41F OR BELOW OR 135F AND HIGHER.
TUNA ON TRAY IN DROP BIN OBSERVED AT 47F. GRILLED CHICKEN IN DROP BIN ON AREA/GRILL AREA TEMPED AT 127F.
SUSHI ROLL (CALIFORNIA) OBSERVED COVERED WITH COLD TOWEL AT SUSHI TABLE TEMPED AT 60F, PHF'S MUST BE MAINTAINED UNDER TEMPERATURE CONTROL OF 41F OR BELOW OR 135F AND HIGHER.
TUNA ON TRAY IN DROP BIN OBSERVED AT 47F. GRILLED CHICKEN IN DROP BIN ON AREA/GRILL AREA TEMPED AT 127F.
SUSHI ROLL (CALIFORNIA) OBSERVED COVERED WITH COLD TOWEL AT SUSHI TABLE TEMPED AT 60F, PHF'S MUST BE MAINTAINED UNDER TEMPERATURE CONTROL OF 41F OR BELOW OR 135F AND HIGHER.
TUNA ON TRAY IN DROP BIN OBSERVED AT 47F. GRILLED CHICKEN IN DROP BIN ON AREA/GRILL AREA TEMPED AT 127F.
SUSHI ROLL (CALIFORNIA) OBSERVED COVERED WITH COLD TOWEL AT SUSHI TABLE TEMPED AT 60F, PHF'S MUST BE MAINTAINED UNDER TEMPERATURE CONTROL OF 41F OR BELOW OR 135F AND HIGHER.
TUNA ON TRAY IN DROP BIN OBSERVED AT 47F. GRILLED CHICKEN IN DROP BIN ON AREA/GRILL AREA TEMPED AT 127F.
SUSHI ROLL (CALIFORNIA) OBSERVED COVERED WITH COLD TOWEL AT SUSHI TABLE TEMPED AT 60F, PHF'S MUST BE MAINTAINED UNDER TEMPERATURE CONTROL OF 41F OR BELOW OR 135F AND HIGHER.
TUNA ON TRAY IN DROP BIN OBSERVED AT 47F. GRILLED CHICKEN IN DROP BIN ON AREA/GRILL AREA TEMPED AT 127F.
SUSHI ROLL (CALIFORNIA) OBSERVED COVERED WITH COLD TOWEL AT SUSHI TABLE TEMPED AT 60F, PHF'S MUST BE MAINTAINED UNDER TEMPERATURE CONTROL OF 41F OR BELOW OR 135F AND HIGHER.
TUNA ON TRAY IN DROP BIN OBSERVED AT 47F. GRILLED CHICKEN IN DROP BIN ON AREA/GRILL AREA TEMPED AT 127F.
SUSHI ROLL (CALIFORNIA) OBSERVED COVERED WITH COLD TOWEL AT SUSHI TABLE TEMPED AT 60F, PHF'S MUST BE MAINTAINED UNDER TEMPERATURE CONTROL OF 41F OR BELOW OR 135F AND HIGHER.
TUNA ON TRAY IN DROP BIN OBSERVED AT 47F. GRILLED CHICKEN IN DROP BIN ON AREA/GRILL AREA TEMPED AT 127F.
SUSHI ROLL (CALIFORNIA) OBSERVED COVERED WITH COLD TOWEL AT SUSHI TABLE TEMPED AT 60F, PHF'S MUST BE MAINTAINED UNDER TEMPERATURE CONTROL OF 41F OR BELOW OR 135F AND HIGHER.
TUNA ON TRAY IN DROP BIN OBSERVED AT 47F. GRILLED CHICKEN IN DROP BIN ON AREA/GRILL AREA TEMPED AT 127F.
SUSHI ROLL (CALIFORNIA) OBSERVED COVERED WITH COLD TOWEL AT SUSHI TABLE TEMPED AT 60F, PHF'S MUST BE MAINTAINED UNDER TEMPERATURE CONTROL OF 41F OR BELOW OR 135F AND HIGHER.
TUNA ON TRAY IN DROP BIN OBSERVED AT 47F. GRILLED CHICKEN IN DROP BIN ON AREA/GRILL AREA TEMPED AT 127F.
SUSHI ROLL (CALIFORNIA) OBSERVED COVERED WITH COLD TOWEL AT SUSHI TABLE TEMPED AT 60F, PHF'S MUST BE MAINTAINED UNDER TEMPERATURE CONTROL OF 41F OR BELOW OR 135F AND HIGHER.
TUNA ON TRAY IN DROP BIN OBSERVED AT 47F. GRILLED CHICKEN IN DROP BIN ON AREA/GRILL AREA TEMPED AT 127F.
SUSHI ROLL (CALIFORNIA) OBSERVED COVERED WITH COLD TOWEL AT SUSHI TABLE TEMPED AT 60F, PHF'S MUST BE MAINTAINED UNDER TEMPERATURE CONTROL OF 41F OR BELOW OR 135F AND HIGHER.
TUNA ON TRAY IN DROP BIN OBSERVED AT 47F. GRILLED CHICKEN IN DROP BIN ON AREA/GRILL AREA TEMPED AT 127F.
SUSHI ROLL (CALIFORNIA) OBSERVED COVERED WITH COLD TOWEL AT SUSHI TABLE TEMPED AT 60F, PHF'S MUST BE MAINTAINED UNDER TEMPERATURE CONTROL OF 41F OR BELOW OR 135F AND HIGHER.
TUNA ON TRAY IN DROP BIN OBSERVED AT 47F. GRILLED CHICKEN IN DROP BIN ON AREA/GRILL AREA TEMPED AT 127F.
SUSHI ROLL (CALIFORNIA) OBSERVED COVERED WITH COLD TOWEL AT SUSHI TABLE TEMPED AT 60F, PHF'S MUST BE MAINTAINED UNDER TEMPERATURE CONTROL OF 41F OR BELOW OR 135F AND HIGHER.
TUNA ON TRAY IN DROP BIN OBSERVED AT 47F. GRILLED CHICKEN IN DROP BIN ON AREA/GRILL AREA TEMPED AT 127F.
SUSHI ROLL (CALIFORNIA) OBSERVED COVERED WITH COLD TOWEL AT SUSHI TABLE TEMPED AT 60F, PHF'S MUST BE MAINTAINED UNDER TEMPERATURE CONTROL OF 41F OR BELOW OR 135F AND HIGHER.
TUNA ON TRAY IN DROP BIN OBSERVED AT 47F. GRILLED CHICKEN IN DROP BIN ON AREA/GRILL AREA TEMPED AT 127F.
SUSHI ROLL (CALIFORNIA) OBSERVED COVERED WITH COLD TOWEL AT SUSHI TABLE TEMPED AT 60F, PHF'S MUST BE MAINTAINED UNDER TEMPERATURE CONTROL OF 41F OR BELOW OR 135F AND HIGHER.
TUNA ON TRAY IN DROP BIN OBSERVED AT 47F. GRILLED CHICKEN IN DROP BIN ON AREA/GRILL AREA TEMPED AT 127F.
SUSHI ROLL (CALIFORNIA) OBSERVED COVERED WITH COLD TOWEL AT SUSHI TABLE TEMPED AT 60F, PHF'S MUST BE MAINTAINED UNDER TEMPERATURE CONTROL OF 41F OR BELOW OR 135F AND HIGHER.
TUNA ON TRAY IN DROP BIN OBSERVED AT 47F. GRILLED CHICKEN IN DROP BIN ON AREA/GRILL AREA TEMPED AT 127F.
SUSHI ROLL (CALIFORNIA) OBSERVED COVERED WITH COLD TOWEL AT SUSHI TABLE TEMPED AT 60F, PHF'S MUST BE MAINTAINED UNDER TEMPERATURE CONTROL OF 41F OR BELOW OR 135F AND HIGHER.
TUNA ON TRAY IN DROP BIN OBSERVED AT 47F. GRILLED CHICKEN IN DROP BIN ON AREA/GRILL AREA TEMPED AT 127F.
SUSHI ROLL (CALIFORNIA) OBSERVED COVERED WITH COLD TOWEL AT SUSHI TABLE TEMPED AT 60F, PHF'S MUST BE MAINTAINED UNDER TEMPERATURE CONTROL OF 41F OR BELOW OR 135F AND HIGHER.
TUNA ON TRAY IN DROP BIN OBSERVED AT 47F. GRILLED CHICKEN IN DROP BIN ON AREA/GRILL AREA TEMPED AT 127F.
SUSHI ROLL (CALIFORNIA) OBSERVED COVERED WITH COLD TOWEL AT SUSHI TABLE TEMPED AT 60F, PHF'S MUST BE MAINTAINED UNDER TEMPERATURE CONTROL OF 41F OR BELOW OR 135F AND HIGHER.
TUNA ON TRAY IN DROP BIN OBSERVED AT 47F. GRILLED CHICKEN IN DROP BIN ON AREA/GRILL AREA TEMPED AT 127F.
SUSHI ROLL (CALIFORNIA) OBSERVED COVERED WITH COLD TOWEL AT SUSHI TABLE TEMPED AT 60F, PHF'S MUST BE MAINTAINED UNDER TEMPERATURE CONTROL OF 41F OR BELOW OR 135F AND HIGHER.
TUNA ON TRAY IN DROP BIN OBSERVED AT 47F. GRILLED CHICKEN IN DROP BIN ON AREA/GRILL AREA TEMPED AT 127F.
SUSHI ROLL (CALIFORNIA) OBSERVED COVERED WITH COLD TOWEL AT SUSHI TABLE TEMPED AT 60F, PHF'S MUST BE MAINTAINED UNDER TEMPERATURE CONTROL OF 41F OR BELOW OR 135F AND HIGHER.
TUNA ON TRAY IN DROP BIN OBSERVED AT 47F. GRILLED CHICKEN IN DROP BIN ON AREA/GRILL AREA TEMPED AT 127F.
SUSHI ROLL (CALIFORNIA) OBSERVED COVERED WITH COLD TOWEL AT SUSHI TABLE TEMPED AT 60F, PHF'S MUST BE MAINTAINED UNDER TEMPERATURE CONTROL OF 41F OR BELOW OR 135F AND HIGHER.
TUNA ON TRAY IN DROP BIN OBSERVED AT 47F. GRILLED CHICKEN IN DROP BIN ON AREA/GRILL AREA TEMPED AT 127F.
SUSHI ROLL (CALIFORNIA) OBSERVED COVERED WITH COLD TOWEL AT SUSHI TABLE TEMPED AT 60F, PHF'S MUST BE MAINTAINED UNDER TEMPERATURE CONTROL OF 41F OR BELOW OR 135F AND HIGHER.
TUNA ON TRAY IN DROP BIN OBSERVED AT 47F. GRILLED CHICKEN IN DROP BIN ON AREA/GRILL AREA TEMPED AT 127F.
SUSHI ROLL (CALIFORNIA) OBSERVED COVERED WITH COLD TOWEL AT SUSHI TABLE TEMPED AT 60F, PHF'S MUST BE MAINTAINED UNDER TEMPERATURE CONTROL OF 41F OR BELOW OR 135F AND HIGHER.
TUNA ON TRAY IN DROP BIN OBSERVED AT 47F. GRILLED CHICKEN IN DROP BIN ON AREA/GRILL AREA TEMPED AT 127F.
SUSHI ROLL (CALIFORNIA) OBSERVED COVERED WITH COLD TOWEL AT SUSHI TABLE TEMPED AT 60F, PHF'S MUST BE MAINTAINED UNDER TEMPERATURE CONTROL OF 41F OR BELOW OR 135F AND HIGHER.
TUNA ON TRAY IN DROP BIN OBSERVED AT 47F. GRILLED CHICKEN IN DROP BIN ON AREA/GRILL AREA TEMPED AT 127F.
SUSHI ROLL (CALIFORNIA) OBSERVED COVERED WITH COLD TOWEL AT SUSHI TABLE TEMPED AT 60F, PHF'S MUST BE MAINTAINED UNDER TEMPERATURE CONTROL OF 41F OR BELOW OR 135F AND HIGHER.
TUNA ON TRAY IN DROP BIN OBSERVED AT 47F. GRILLED CHICKEN IN DROP BIN ON AREA/GRILL AREA TEMPED AT 127F.
SUSHI ROLL (CALIFORNIA) OBSERVED COVERED WITH COLD TOWEL AT SUSHI TABLE TEMPED AT 60F, PHF'S MUST BE MAINTAINED UNDER TEMPERATURE CONTROL OF 41F OR BELOW OR 135F AND HIGHER.
TUNA ON TRAY IN DROP BIN OBSERVED AT 47F. GRILLED CHICKEN IN DROP BIN ON AREA/GRILL AREA TEMPED AT 127F.
SUSHI ROLL (CALIFORNIA) OBSERVED COVERED WITH COLD TOWEL AT SUSHI TABLE TEMPED AT 60F, PHF'S MUST BE MAINTAINED UNDER TEMPERATURE CONTROL OF 41F OR BELOW OR 135F AND HIGHER.
TUNA ON TRAY IN DROP BIN OBSERVED AT 47F. GRILLED CHICKEN IN DROP BIN ON AREA/GRILL AREA TEMPED AT 127F.
SUSHI ROLL (CALIFORNIA) OBSERVED COVERED WITH COLD TOWEL AT SUSHI TABLE TEMPED AT 60F, PHF'S MUST BE MAINTAINED UNDER TEMPERATURE CONTROL OF 41F OR BELOW OR 135F AND HIGHER.
TUNA ON TRAY IN DROP BIN OBSERVED AT 47F. GRILLED CHICKEN IN DROP BIN ON AREA/GRILL AREA TEMPED AT 127F.
SUSHI ROLL (CALIFORNIA) OBSERVED COVERED WITH COLD TOWEL AT SUSHI TABLE TEMPED AT 60F, PHF'S MUST BE MAINTAINED UNDER TEMPERATURE CONTROL OF 41F OR BELOW OR 135F AND HIGHER.
TUNA ON TRAY IN DROP BIN OBSERVED AT 47F. GRILLED CHICKEN IN DROP BIN ON AREA/GRILL AREA TEMPED AT 127F.
SUSHI ROLL (CALIFORNIA) OBSERVED COVERED WITH COLD TOWEL AT SUSHI TABLE TEMPED AT 60F, PHF'S MUST BE MAINTAINED UNDER TEMPERATURE CONTROL OF 41F OR BELOW OR 135F AND HIGHER.
TUNA ON TRAY IN DROP BIN OBSERVED AT 47F. GRILLED CHICKEN IN DROP BIN ON AREA/GRILL AREA TEMPED AT 127F.
SUSHI ROLL (CALIFORNIA) OBSERVED COVERED WITH COLD TOWEL AT SUSHI TABLE TEMPED AT 60F, PHF'S MUST BE MAINTAINED UNDER TEMPERATURE CONTROL OF 41F OR BELOW OR 135F AND HIGHER.
TUNA ON TRAY IN DROP BIN OBSERVED AT 47F. GRILLED CHICKEN IN DROP BIN ON AREA/GRILL AREA TEMPED AT 127F.
SUSHI ROLL (CALIFORNIA) OBSERVED COVERED WITH COLD TOWEL AT SUSHI TABLE TEMPED AT 60F, PHF'S MUST BE MAINTAINED UNDER TEMPERATURE CONTROL OF 41F OR BELOW OR 135F AND HIGHER.
TUNA ON TRAY IN DROP BIN OBSERVED AT 47F. GRILLED CHICKEN IN DROP BIN ON AREA/GRILL AREA TEMPED AT 127F.
SUSHI ROLL (CALIFORNIA) OBSERVED COVERED WITH COLD TOWEL AT SUSHI TABLE TEMPED AT 60F, PHF'S MUST BE MAINTAINED UNDER TEMPERATURE CONTROL OF 41F OR BELOW OR 135F AND HIGHER.
TUNA ON TRAY IN DROP BIN OBSERVED AT 47F. GRILLED CHICKEN IN DROP BIN ON AREA/GRILL AREA TEMPED AT 127F.
SUSHI ROLL (CALIFORNIA) OBSERVED COVERED WITH COLD TOWEL AT SUSHI TABLE TEMPED AT 60F, PHF'S MUST BE MAINTAINED UNDER TEMPERATURE CONTROL OF 41F OR BELOW OR 135F AND HIGHER.
TUNA ON TRAY IN DROP BIN OBSERVED AT 47F. GRILLED CHICKEN IN DROP BIN ON AREA/GRILL AREA TEMPED AT 127F.
SUSHI ROLL (CALIFORNIA) OBSERVED COVERED WITH COLD TOWEL AT SUSHI TABLE TEMPED AT 60F, PHF'S MUST BE MAINTAINED UNDER TEMPERATURE CONTROL OF 41F OR BELOW OR 135F AND HIGHER.
TUNA ON TRAY IN DROP BIN OBSERVED AT 47F.
OBSERVED BOWLS BEING USED AS SCOOPS.
OBSERVED TONG AND SPATULA FOR GRILL STATION STORED ON AREA HANDLE AND COUNTER TOP WHEN NOT IN USE. OBSERVED BOWLS BEING USED AS SCOOPS.
OBSERVED TONG AND SPATULA FOR GRILL STATION STORED ON AREA HANDLE AND COUNTER TOP WHEN NOT IN USE. OBSERVED BOWLS BEING USED AS SCOOPS.
OBSERVED TONG AND SPATULA FOR GRILL STATION STORED ON AREA HANDLE AND COUNTER TOP WHEN NOT IN USE. OBSERVED BOWLS BEING USED AS SCOOPS.
OBSERVED TONG AND SPATULA FOR GRILL STATION STORED ON AREA HANDLE AND COUNTER TOP WHEN NOT IN USE. OBSERVED BOWLS BEING USED AS SCOOPS.
OBSERVED TONG AND SPATULA FOR GRILL STATION STORED ON AREA HANDLE AND COUNTER TOP WHEN NOT IN USE. OBSERVED BOWLS BEING USED AS SCOOPS.
OBSERVED TONG AND SPATULA FOR GRILL STATION STORED ON AREA HANDLE AND COUNTER TOP WHEN NOT IN USE. OBSERVED BOWLS BEING USED AS SCOOPS.
OBSERVED TONG AND SPATULA FOR GRILL STATION STORED ON AREA HANDLE AND COUNTER TOP WHEN NOT IN USE. OBSERVED BOWLS BEING USED AS SCOOPS.
OBSERVED TONG AND SPATULA FOR GRILL STATION STORED ON AREA HANDLE AND COUNTER TOP WHEN NOT IN USE. OBSERVED BOWLS BEING USED AS SCOOPS.
OBSERVED TONG AND SPATULA FOR GRILL STATION STORED ON AREA HANDLE AND COUNTER TOP WHEN NOT IN USE. OBSERVED BOWLS BEING USED AS SCOOPS.
OBSERVED TONG AND SPATULA FOR GRILL STATION STORED ON AREA HANDLE AND COUNTER TOP WHEN NOT IN USE. OBSERVED BOWLS BEING USED AS SCOOPS.
OBSERVED TONG AND SPATULA FOR GRILL STATION STORED ON AREA HANDLE AND COUNTER TOP WHEN NOT IN USE. OBSERVED BOWLS BEING USED AS SCOOPS.
OBSERVED TONG AND SPATULA FOR GRILL STATION STORED ON AREA HANDLE AND COUNTER TOP WHEN NOT IN USE. OBSERVED BOWLS BEING USED AS SCOOPS.
OBSERVED TONG AND SPATULA FOR GRILL STATION STORED ON AREA HANDLE AND COUNTER TOP WHEN NOT IN USE. OBSERVED BOWLS BEING USED AS SCOOPS.
OBSERVED TONG AND SPATULA FOR GRILL STATION STORED ON AREA HANDLE AND COUNTER TOP WHEN NOT IN USE. OBSERVED BOWLS BEING USED AS SCOOPS.
OBSERVED TONG AND SPATULA FOR GRILL STATION STORED ON AREA HANDLE AND COUNTER TOP WHEN NOT IN USE. OBSERVED BOWLS BEING USED AS SCOOPS.
OBSERVED TONG AND SPATULA FOR GRILL STATION STORED ON AREA HANDLE AND COUNTER TOP WHEN NOT IN USE. OBSERVED BOWLS BEING USED AS SCOOPS.
OBSERVED TONG AND SPATULA FOR GRILL STATION STORED ON AREA HANDLE AND COUNTER TOP WHEN NOT IN USE. OBSERVED BOWLS BEING USED AS SCOOPS.
OBSERVED TONG AND SPATULA FOR GRILL STATION STORED ON AREA HANDLE AND COUNTER TOP WHEN NOT IN USE. OBSERVED BOWLS BEING USED AS SCOOPS.
OBSERVED TONG AND SPATULA FOR GRILL STATION STORED ON AREA HANDLE AND COUNTER TOP WHEN NOT IN USE. OBSERVED BOWLS BEING USED AS SCOOPS.
OBSERVED TONG AND SPATULA FOR GRILL STATION STORED ON AREA HANDLE AND COUNTER TOP WHEN NOT IN USE. OBSERVED BOWLS BEING USED AS SCOOPS.
OBSERVED TONG AND SPATULA FOR GRILL STATION STORED ON AREA HANDLE AND COUNTER TOP WHEN NOT IN USE. OBSERVED BOWLS BEING USED AS SCOOPS.
OBSERVED TONG AND SPATULA FOR GRILL STATION STORED ON AREA HANDLE AND COUNTER TOP WHEN NOT IN USE. OBSERVED BOWLS BEING USED AS SCOOPS.
OBSERVED TONG AND SPATULA FOR GRILL STATION STORED ON AREA HANDLE AND COUNTER TOP WHEN NOT IN USE. OBSERVED BOWLS BEING USED AS SCOOPS.
OBSERVED TONG AND SPATULA FOR GRILL STATION STORED ON AREA HANDLE AND COUNTER TOP WHEN NOT IN USE. OBSERVED BOWLS BEING USED AS SCOOPS.
OBSERVED TONG AND SPATULA FOR GRILL STATION STORED ON AREA HANDLE AND COUNTER TOP WHEN NOT IN USE. OBSERVED BOWLS BEING USED AS SCOOPS.
OBSERVED TONG AND SPATULA FOR GRILL STATION STORED ON AREA HANDLE AND COUNTER TOP WHEN NOT IN USE. OBSERVED BOWLS BEING USED AS SCOOPS.
OBSERVED TONG AND SPATULA FOR GRILL STATION STORED ON AREA HANDLE AND COUNTER TOP WHEN NOT IN USE. OBSERVED BOWLS BEING USED AS SCOOPS.
OBSERVED TONG AND SPATULA FOR GRILL STATION STORED ON AREA HANDLE AND COUNTER TOP WHEN NOT IN USE. OBSERVED BOWLS BEING USED AS SCOOPS.
OBSERVED TONG AND SPATULA FOR GRILL STATION STORED ON AREA HANDLE AND COUNTER TOP WHEN NOT IN USE. OBSERVED BOWLS BEING USED AS SCOOPS.
OBSERVED TONG AND SPATULA FOR GRILL STATION STORED ON AREA HANDLE AND COUNTER TOP WHEN NOT IN USE. OBSERVED BOWLS BEING USED AS SCOOPS.
OBSERVED TONG AND SPATULA FOR GRILL STATION STORED ON AREA HANDLE AND COUNTER TOP WHEN NOT IN USE. OBSERVED BOWLS BEING USED AS SCOOPS.
OBSERVED TONG AND SPATULA FOR GRILL STATION STORED ON AREA HANDLE AND COUNTER TOP WHEN NOT IN USE. OBSERVED BOWLS BEING USED AS SCOOPS.
OBSERVED TONG AND SPATULA FOR GRILL STATION STORED ON AREA HANDLE AND COUNTER TOP WHEN NOT IN USE. OBSERVED BOWLS BEING USED AS SCOOPS.
OBSERVED TONG AND SPATULA FOR GRILL STATION STORED ON AREA HANDLE AND COUNTER TOP WHEN NOT IN USE. OBSERVED BOWLS BEING USED AS SCOOPS.
OBSERVED TONG AND SPATULA FOR GRILL STATION STORED ON AREA HANDLE AND COUNTER TOP WHEN NOT IN USE. OBSERVED BOWLS BEING USED AS SCOOPS.
OBSERVED TONG AND SPATULA FOR GRILL STATION STORED ON AREA HANDLE AND COUNTER TOP WHEN NOT IN USE. OBSERVED BOWLS BEING USED AS SCOOPS.
OBSERVED TONG AND SPATULA FOR GRILL STATION STORED ON AREA HANDLE AND COUNTER TOP WHEN NOT IN USE. OBSERVED BOWLS BEING USED AS SCOOPS.
OBSERVED TONG AND SPATULA FOR GRILL STATION STORED ON AREA HANDLE AND COUNTER TOP WHEN NOT IN USE. OBSERVED BOWLS BEING USED AS SCOOPS.
OBSERVED TONG AND SPATULA FOR GRILL STATION STORED ON AREA HANDLE AND COUNTER TOP WHEN NOT IN USE. OBSERVED BOWLS BEING USED AS SCOOPS.
OBSERVED TONG AND SPATULA FOR GRILL STATION STORED ON AREA HANDLE AND COUNTER TOP WHEN NOT IN USE. OBSERVED BOWLS BEING USED AS SCOOPS.
OBSERVED TONG AND SPATULA FOR GRILL STATION STORED ON AREA HANDLE AND COUNTER TOP WHEN NOT IN USE. OBSERVED BOWLS BEING USED AS SCOOPS.
OBSERVED TONG AND SPATULA FOR GRILL STATION STORED ON AREA HANDLE AND COUNTER TOP WHEN NOT IN USE. OBSERVED BOWLS BEING USED AS SCOOPS.
OBSERVED TONG AND SPATULA FOR GRILL STATION STORED ON AREA HANDLE AND COUNTER TOP WHEN NOT IN USE. OBSERVED BOWLS BEING USED AS SCOOPS.
OBSERVED TONG AND SPATULA FOR GRILL STATION STORED ON AREA HANDLE AND COUNTER TOP WHEN NOT IN USE. OBSERVED BOWLS BEING USED AS SCOOPS.
OBSERVED TONG AND SPATULA FOR GRILL STATION STORED ON AREA HANDLE AND COUNTER TOP WHEN NOT IN USE. OBSERVED BOWLS BEING USED AS SCOOPS.
OBSERVED TONG AND SPATULA FOR GRILL STATION STORED ON AREA HANDLE AND COUNTER TOP WHEN NOT IN USE. OBSERVED BOWLS BEING USED AS SCOOPS.
OBSERVED TONG AND SPATULA FOR GRILL STATION STORED ON AREA HANDLE AND COUNTER TOP WHEN NOT IN USE. OBSERVED BOWLS BEING USED AS SCOOPS.
OBSERVED TONG AND SPATULA FOR GRILL STATION STORED ON AREA HANDLE AND COUNTER TOP WHEN NOT IN USE. OBSERVED BOWLS BEING USED AS SCOOPS.
OBSERVED TONG AND SPATULA FOR GRILL STATION STORED ON AREA HANDLE AND COUNTER TOP WHEN NOT IN USE. OBSERVED BOWLS BEING USED AS SCOOPS.
OBSERVED TONG AND SPATULA FOR GRILL STATION STORED ON AREA HANDLE AND COUNTER TOP WHEN NOT IN USE. OBSERVED BOWLS BEING USED AS SCOOPS.
OBSERVED TONG AND SPATULA FOR GRILL STATION STORED ON AREA HANDLE AND COUNTER TOP WHEN NOT IN USE. OBSERVED BOWLS BEING USED AS SCOOPS.
OBSERVED TONG AND SPATULA FOR GRILL STATION STORED ON AREA HANDLE AND COUNTER TOP WHEN NOT IN USE. OBSERVED BOWLS BEING USED AS SCOOPS.
OBSERVED TONG AND SPATULA FOR GRILL STATION STORED ON AREA HANDLE AND COUNTER TOP WHEN NOT IN USE. OBSERVED BOWLS BEING USED AS SCOOPS.
OBSERVED TONG AND SPATULA FOR GRILL STATION STORED ON AREA HANDLE AND COUNTER TOP WHEN NOT IN USE. OBSERVED BOWLS BEING USED AS SCOOPS.
OBSERVED TONG AND SPATULA FOR GRILL STATION STORED ON AREA HANDLE AND COUNTER TOP WHEN NOT IN USE. OBSERVED BOWLS BEING USED AS SCOOPS.
OBSERVED TONG AND SPATULA FOR GRILL STATION STORED ON AREA HANDLE AND COUNTER TOP WHEN NOT IN USE. OBSERVED BOWLS BEING USED AS SCOOPS.
OBSERVED TONG AND SPATULA FOR GRILL STATION STORED ON AREA HANDLE AND COUNTER TOP WHEN NOT IN USE. OBSERVED BOWLS BEING USED AS SCOOPS.
OBSERVED TONG AND SPATULA FOR GRILL STATION STORED ON AREA HANDLE AND COUNTER TOP WHEN NOT IN USE. OBSERVED BOWLS BEING USED AS SCOOPS.
OBSERVED TONG AND SPATULA FOR GRILL STATION STORED ON AREA HANDLE AND COUNTER TOP WHEN NOT IN USE. OBSERVED BOWLS BEING USED AS SCOOPS.
OBSERVED TONG AND SPATULA FOR GRILL STATION STORED ON AREA HANDLE AND COUNTER TOP WHEN NOT IN USE. OBSERVED BOWLS BEING USED AS SCOOPS.
OBSERVED TONG AND SPATULA FOR GRILL STATION STORED ON AREA HANDLE AND COUNTER TOP WHEN NOT IN USE. OBSERVED BOWLS BEING USED AS SCOOPS.
OBSERVED TONG AND SPATULA FOR GRILL STATION STORED ON AREA HANDLE AND COUNTER TOP WHEN NOT IN USE. OBSERVED BOWLS BEING USED AS SCOOPS.
OBSERVED TONG AND SPATULA FOR GRILL STATION STORED ON AREA HANDLE AND COUNTER TOP WHEN NOT IN USE. OBSERVED BOWLS BEING USED AS SCOOPS.
OBSERVED TONG AND SPATULA FOR GRILL STATION STORED ON AREA HANDLE AND COUNTER TOP WHEN NOT IN USE. OBSERVED BOWLS BEING USED AS SCOOPS.
OBSERVED TONG AND SPATULA FOR GRILL STATION STORED ON AREA HANDLE AND COUNTER TOP WHEN NOT IN USE. OBSERVED BOWLS BEING USED AS SCOOPS.
OBSERVED TONG AND SPATULA FOR GRILL STATION STORED ON AREA HANDLE AND COUNTER TOP WHEN NOT IN USE. OBSERVED BOWLS BEING USED AS SCOOPS.
OBSERVED TONG AND SPATULA FOR GRILL STATION STORED ON AREA HANDLE AND COUNTER TOP WHEN NOT IN USE. OBSERVED BOWLS BEING USED AS SCOOPS.
OBSERVED TONG AND SPATULA FOR GRILL STATION STORED ON AREA HANDLE AND COUNTER TOP WHEN NOT IN USE. OBSERVED BOWLS BEING USED AS SCOOPS.
OBSERVED TONG AND SPATULA FOR GRILL STATION STORED ON AREA HANDLE AND COUNTER TOP WHEN NOT IN USE. OBSERVED BOWLS BEING USED AS SCOOPS.
OBSERVED TONG AND SPATULA FOR GRILL STATION STORED ON AREA HANDLE AND COUNTER TOP WHEN NOT IN USE. OBSERVED BOWLS BEING USED AS SCOOPS.
OBSERVED TONG AND SPATULA FOR GRILL STATION STORED ON AREA HANDLE AND COUNTER TOP WHEN NOT IN USE. OBSERVED BOWLS BEING USED AS SCOOPS.
OBSERVED TONG AND SPATULA FOR GRILL STATION STORED ON AREA HANDLE AND COUNTER TOP WHEN NOT IN USE. OBSERVED BOWLS BEING USED AS SCOOPS.
OBSERVED TONG AND SPATULA FOR GRILL STATION STORED ON AREA HANDLE AND COUNTER TOP WHEN NOT IN USE. OBSERVED BOWLS BEING USED AS SCOOPS.
OBSERVED TONG AND SPATULA FOR GRILL STATION STORED ON AREA HANDLE AND COUNTER TOP WHEN NOT IN USE. OBSERVED BOWLS BEING USED AS SCOOPS.
OBSERVED TONG AND SPATULA FOR GRILL STATION STORED ON AREA HANDLE AND COUNTER TOP WHEN NOT IN USE. OBSERVED BOWLS BEING USED AS SCOOPS.
OBSERVED TONG AND SPATULA FOR GRILL STATION STORED ON AREA HANDLE AND COUNTER TOP WHEN NOT IN USE. OBSERVED BOWLS BEING USED AS SCOOPS.
OBSERVED TONG AND SPATULA FOR GRILL STATION STORED ON AREA HANDLE AND COUNTER TOP WHEN NOT IN USE. OBSERVED BOWLS BEING USED AS SCOOPS.
OBSERVED TONG AND SPATULA FOR GRILL STATION STORED ON AREA HANDLE AND COUNTER TOP WHEN NOT IN USE. OBSERVED BOWLS BEING USED AS SCOOPS.
OBSERVED TONG AND SPATULA FOR GRILL STATION STORED ON AREA HANDLE AND COUNTER TOP WHEN NOT IN USE. OBSERVED BOWLS BEING USED AS SCOOPS.
OBSERVED TONG AND SPATULA FOR GRILL STATION STORED ON AREA HANDLE AND COUNTER TOP WHEN NOT IN USE. OBSERVED BOWLS BEING USED AS SCOOPS.
OBSERVED TONG AND SPATULA FOR GRILL STATION STORED ON AREA HANDLE AND COUNTER TOP WHEN NOT IN USE. OBSERVED BOWLS BEING USED AS SCOOPS.
OBSERVED TONG AND SPATULA FOR GRILL STATION STORED ON AREA HANDLE AND COUNTER TOP WHEN NOT IN USE. OBSERVED BOWLS BEING USED AS SCOOPS.
OBSERVED TONG AND SPATULA FOR GRILL STATION STORED ON AREA HANDLE AND COUNTER TOP WHEN NOT IN USE. OBSERVED BOWLS BEING USED AS SCOOPS.
OBSERVED TONG AND SPATULA FOR GRILL STATION STORED ON AREA HANDLE AND COUNTER TOP WHEN NOT IN USE. OBSERVED BOWLS BEING USED AS SCOOPS.
OBSERVED TONG AND SPATULA FOR GRILL STATION STORED ON AREA HANDLE AND COUNTER TOP WHEN NOT IN USE. OBSERVED BOWLS BEING USED AS SCOOPS.
OBSERVED TONG AND SPATULA FOR GRILL STATION STORED ON AREA HANDLE AND COUNTER TOP WHEN NOT IN USE. OBSERVED BOWLS BEING USED AS SCOOPS.
OBSERVED TONG AND SPATULA FOR GRILL STATION STORED ON AREA HANDLE AND COUNTER TOP WHEN NOT IN USE. OBSERVED BOWLS BEING USED AS SCOOPS.
OBSERVED TONG AND SPATULA FOR GRILL STATION STORED ON AREA HANDLE AND COUNTER TOP WHEN NOT IN USE. OBSERVED BOWLS BEING USED AS SCOOPS.
OBSERVED TONG AND SPATULA FOR GRILL STATION STORED ON AREA HANDLE AND COUNTER TOP WHEN NOT IN USE. OBSERVED BOWLS BEING USED AS SCOOPS.
OBSERVED TONG AND SPATULA FOR GRILL STATION STORED ON AREA HANDLE AND COUNTER TOP WHEN NOT IN USE. OBSERVED BOWLS BEING USED AS SCOOPS.
OBSERVED TONG AND SPATULA FOR GRILL STATION STORED ON AREA HANDLE AND COUNTER TOP WHEN NOT IN USE. OBSERVED BOWLS BEING USED AS SCOOPS.
OBSERVED TONG AND SPATULA FOR GRILL STATION STORED ON AREA HANDLE AND COUNTER TOP WHEN NOT IN USE.
SPIGOT FOR 3 COMPARTMENT SINK IS NOT ABLE TO REACH ALL 3 COMPARTMENTS.
Name | City | Users' Rating |
---|---|---|
STARBUCKS COFFEE #8639 | San Jose, CA | |
STARBUCKS COFFEE #6553 | San Jose, CA | |
BON APPETIT @ FLEXTRONICS CAFE | San Jose, CA | |
PANDA EXPRESS #752 | San Jose, CA | |
TACO BELL #28810 | San Jose, CA | |
SAN JOSE MOOSE LODGE #401 | San Jose, CA | |
WIENERSCHNITZEL #366 | San Jose, CA | |
JACK IN THE BOX #407 | San Jose, CA | |
FRESCO WORLD MARKET- TAQUERIA | San Jose, CA | |
STARBUCKS COFFEE #2840 | San Jose, CA |
Name |
Address |
Distance |
---|---|---|
CASTLE GREEK CAFE, THE | 3730 N 1st Street # 150, San Jose | 0.00 miles |
TANDOORI BITES | 3730 N 1st Street 120, San Jose | 0.00 miles |
EXTREME PITA | 3730 N 1st Street 145, San Jose | 0.00 miles |
MINA'S KOREAN BBQ | 3730 N First Street Suite 140, San Jose | 0.00 miles |
EAT VIET | 3730 N First Street 110, San Jose | 0.00 miles |
ROUND TABLE PIZZA | 3730 N 1st Street 130, San Jose | 0.00 miles |
SUBWAY SANDWICH & SALAD | 3730 N 1st Street 125, San Jose | 0.00 miles |
LA CATALANA A TRADITIONAL SPANISH R | 3720 N 1st Street a, San Jose | 0.04 miles |
GUCKENHEIMER@ANALOG DEVICES | 3550 N 1st Street, San Jose | 0.22 miles |
PALMER CAFE | 90 E Tasman Drive, San Jose | 0.22 miles |
Restaurant representatives - add corrected or new information about SENDO SUSHI, 3730 N 1st Street 115b, San Jose, CA 95134 »