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4. Santa Clara County, CA Restaurants

Business Info

Restaurant: SPRING KOREAN BBQ
Address: 1062 Kiely Bl, Santa Clara, CA 95051
Type: Restaurant 0-5 Employees
Total inspections: 8
Last inspection: Sep 5, 2013

Score
(the higher the better)
94

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Violation descriptions and comments

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)
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)

No employees shall eat, drink, or smoke in any work area. (113977)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)

Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
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)
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))
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)
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)).

Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
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))
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)
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))
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)
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)

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))
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))
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)).
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))
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)

Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
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))
Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
All food 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))
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)
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)

A LOT OF FOOD PRODUCTS STORED ON THE FLOOR IN THE DRY STORAGE AREA, WALK IN COOLER, AND WALK IN FREEZER.
COUPLE OF WET/ SOILED WIPING TOWELS WERE STORED ON THE COUNTER.
EMPLOYEE OBSERVED WASHING UTENSILS IN THE TWO COMPARTMENT PREPARATION SINK LOCATED IN FRONT OF THE COOKING LINE WITHOUT SANITIZER.
OBSERVED A HOLE ABOVE THE EXHAUST HOOD AND MISSING CEILING PANELS BY THE HEATER ROOM.
OBSERVED DETACHED GROUT TILES IN THE (NON FUNCTIONAL) PREVIOUSLY WALK IN COOLER. OBSERVED A HOLE ABOVE THE EXHAUST HOOD AND MISSING CEILING PANELS BY THE HEATER ROOM.
OBSERVED DETACHED GROUT TILES IN THE (NON FUNCTIONAL) PREVIOUSLY WALK IN COOLER. OBSERVED A HOLE ABOVE THE EXHAUST HOOD AND MISSING CEILING PANELS BY THE HEATER ROOM.
OBSERVED DETACHED GROUT TILES IN THE (NON FUNCTIONAL) PREVIOUSLY WALK IN COOLER. OBSERVED A HOLE ABOVE THE EXHAUST HOOD AND MISSING CEILING PANELS BY THE HEATER ROOM.
OBSERVED DETACHED GROUT TILES IN THE (NON FUNCTIONAL) PREVIOUSLY WALK IN COOLER. OBSERVED A HOLE ABOVE THE EXHAUST HOOD AND MISSING CEILING PANELS BY THE HEATER ROOM.
OBSERVED DETACHED GROUT TILES IN THE (NON FUNCTIONAL) PREVIOUSLY WALK IN COOLER. OBSERVED A HOLE ABOVE THE EXHAUST HOOD AND MISSING CEILING PANELS BY THE HEATER ROOM.
OBSERVED DETACHED GROUT TILES IN THE (NON FUNCTIONAL) PREVIOUSLY WALK IN COOLER. OBSERVED A HOLE ABOVE THE EXHAUST HOOD AND MISSING CEILING PANELS BY THE HEATER ROOM.
OBSERVED DETACHED GROUT TILES IN THE (NON FUNCTIONAL) PREVIOUSLY WALK IN COOLER. OBSERVED A HOLE ABOVE THE EXHAUST HOOD AND MISSING CEILING PANELS BY THE HEATER ROOM.
OBSERVED DETACHED GROUT TILES IN THE (NON FUNCTIONAL) PREVIOUSLY WALK IN COOLER. OBSERVED A HOLE ABOVE THE EXHAUST HOOD AND MISSING CEILING PANELS BY THE HEATER ROOM.
OBSERVED DETACHED GROUT TILES IN THE (NON FUNCTIONAL) PREVIOUSLY WALK IN COOLER. OBSERVED A HOLE ABOVE THE EXHAUST HOOD AND MISSING CEILING PANELS BY THE HEATER ROOM.
OBSERVED DETACHED GROUT TILES IN THE (NON FUNCTIONAL) PREVIOUSLY WALK IN COOLER. OBSERVED A HOLE ABOVE THE EXHAUST HOOD AND MISSING CEILING PANELS BY THE HEATER ROOM.
OBSERVED DETACHED GROUT TILES IN THE (NON FUNCTIONAL) PREVIOUSLY WALK IN COOLER. OBSERVED A HOLE ABOVE THE EXHAUST HOOD AND MISSING CEILING PANELS BY THE HEATER ROOM.
OBSERVED DETACHED GROUT TILES IN THE (NON FUNCTIONAL) PREVIOUSLY WALK IN COOLER. OBSERVED A HOLE ABOVE THE EXHAUST HOOD AND MISSING CEILING PANELS BY THE HEATER ROOM.
OBSERVED DETACHED GROUT TILES IN THE (NON FUNCTIONAL) PREVIOUSLY WALK IN COOLER. OBSERVED A HOLE ABOVE THE EXHAUST HOOD AND MISSING CEILING PANELS BY THE HEATER ROOM.
OBSERVED DETACHED GROUT TILES IN THE (NON FUNCTIONAL) PREVIOUSLY WALK IN COOLER. OBSERVED A HOLE ABOVE THE EXHAUST HOOD AND MISSING CEILING PANELS BY THE HEATER ROOM.
OBSERVED DETACHED GROUT TILES IN THE (NON FUNCTIONAL) PREVIOUSLY WALK IN COOLER. OBSERVED A HOLE ABOVE THE EXHAUST HOOD AND MISSING CEILING PANELS BY THE HEATER ROOM.
OBSERVED DETACHED GROUT TILES IN THE (NON FUNCTIONAL) PREVIOUSLY WALK IN COOLER. OBSERVED A HOLE ABOVE THE EXHAUST HOOD AND MISSING CEILING PANELS BY THE HEATER ROOM.
OBSERVED DETACHED GROUT TILES IN THE (NON FUNCTIONAL) PREVIOUSLY WALK IN COOLER. OBSERVED A HOLE ABOVE THE EXHAUST HOOD AND MISSING CEILING PANELS BY THE HEATER ROOM.
OBSERVED DETACHED GROUT TILES IN THE (NON FUNCTIONAL) PREVIOUSLY WALK IN COOLER. OBSERVED A HOLE ABOVE THE EXHAUST HOOD AND MISSING CEILING PANELS BY THE HEATER ROOM.
OBSERVED DETACHED GROUT TILES IN THE (NON FUNCTIONAL) PREVIOUSLY WALK IN COOLER. OBSERVED A HOLE ABOVE THE EXHAUST HOOD AND MISSING CEILING PANELS BY THE HEATER ROOM.
OBSERVED DETACHED GROUT TILES IN THE (NON FUNCTIONAL) PREVIOUSLY WALK IN COOLER. OBSERVED A HOLE ABOVE THE EXHAUST HOOD AND MISSING CEILING PANELS BY THE HEATER ROOM.
OBSERVED DETACHED GROUT TILES IN THE (NON FUNCTIONAL) PREVIOUSLY WALK IN COOLER. OBSERVED A HOLE ABOVE THE EXHAUST HOOD AND MISSING CEILING PANELS BY THE HEATER ROOM.
OBSERVED DETACHED GROUT TILES IN THE (NON FUNCTIONAL) PREVIOUSLY WALK IN COOLER. OBSERVED A HOLE ABOVE THE EXHAUST HOOD AND MISSING CEILING PANELS BY THE HEATER ROOM.
OBSERVED DETACHED GROUT TILES IN THE (NON FUNCTIONAL) PREVIOUSLY WALK IN COOLER. OBSERVED A HOLE ABOVE THE EXHAUST HOOD AND MISSING CEILING PANELS BY THE HEATER ROOM.
OBSERVED DETACHED GROUT TILES IN THE (NON FUNCTIONAL) PREVIOUSLY WALK IN COOLER. OBSERVED A HOLE ABOVE THE EXHAUST HOOD AND MISSING CEILING PANELS BY THE HEATER ROOM.
OBSERVED DETACHED GROUT TILES IN THE (NON FUNCTIONAL) PREVIOUSLY WALK IN COOLER. OBSERVED A HOLE ABOVE THE EXHAUST HOOD AND MISSING CEILING PANELS BY THE HEATER ROOM.
OBSERVED DETACHED GROUT TILES IN THE (NON FUNCTIONAL) PREVIOUSLY WALK IN COOLER. OBSERVED A HOLE ABOVE THE EXHAUST HOOD AND MISSING CEILING PANELS BY THE HEATER ROOM.
OBSERVED DETACHED GROUT TILES IN THE (NON FUNCTIONAL) PREVIOUSLY WALK IN COOLER. OBSERVED A HOLE ABOVE THE EXHAUST HOOD AND MISSING CEILING PANELS BY THE HEATER ROOM.
OBSERVED DETACHED GROUT TILES IN THE (NON FUNCTIONAL) PREVIOUSLY WALK IN COOLER. OBSERVED A HOLE ABOVE THE EXHAUST HOOD AND MISSING CEILING PANELS BY THE HEATER ROOM.
OBSERVED DETACHED GROUT TILES IN THE (NON FUNCTIONAL) PREVIOUSLY WALK IN COOLER. OBSERVED A HOLE ABOVE THE EXHAUST HOOD AND MISSING CEILING PANELS BY THE HEATER ROOM.
OBSERVED DETACHED GROUT TILES IN THE (NON FUNCTIONAL) PREVIOUSLY WALK IN COOLER. OBSERVED A HOLE ABOVE THE EXHAUST HOOD AND MISSING CEILING PANELS BY THE HEATER ROOM.
OBSERVED DETACHED GROUT TILES IN THE (NON FUNCTIONAL) PREVIOUSLY WALK IN COOLER. OBSERVED A HOLE ABOVE THE EXHAUST HOOD AND MISSING CEILING PANELS BY THE HEATER ROOM.
OBSERVED DETACHED GROUT TILES IN THE (NON FUNCTIONAL) PREVIOUSLY WALK IN COOLER. OBSERVED A HOLE ABOVE THE EXHAUST HOOD AND MISSING CEILING PANELS BY THE HEATER ROOM.
OBSERVED DETACHED GROUT TILES IN THE (NON FUNCTIONAL) PREVIOUSLY WALK IN COOLER. OBSERVED A HOLE ABOVE THE EXHAUST HOOD AND MISSING CEILING PANELS BY THE HEATER ROOM.
OBSERVED DETACHED GROUT TILES IN THE (NON FUNCTIONAL) PREVIOUSLY WALK IN COOLER. OBSERVED A HOLE ABOVE THE EXHAUST HOOD AND MISSING CEILING PANELS BY THE HEATER ROOM.
OBSERVED DETACHED GROUT TILES IN THE (NON FUNCTIONAL) PREVIOUSLY WALK IN COOLER. OBSERVED A HOLE ABOVE THE EXHAUST HOOD AND MISSING CEILING PANELS BY THE HEATER ROOM.
OBSERVED DETACHED GROUT TILES IN THE (NON FUNCTIONAL) PREVIOUSLY WALK IN COOLER.
ONE OF THE LIGHT BULB INSIDE THE WALK IN COOLER DOES NOT HAVE SHATTER PROOF COVERS.
READY TO EAT FOODS INSIDE THE WALK IN COOLER WAS STORED BELOW THE RAW FOODS.
SOME OF THE REFRIGERATION UNITS DO NOT HAVE THERMOMETERS.

Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)

FOUND DIRTY DISHES INSIDE FOOD PREP SINK.
FOUND FOOD CONTAINERS NOT LABELED.
FOUND PERSONAL CLOTHING STORED ABOVE FOODS.
FOUND RAW MEATS STORED ABOVE COOKED FOODS IN REACH IN UNIT.
FOUND A BAG OF ONIONS STORED ON GROUND. FOUND RAW MEATS STORED ABOVE COOKED FOODS IN REACH IN UNIT.
FOUND A BAG OF ONIONS STORED ON GROUND. FOUND RAW MEATS STORED ABOVE COOKED FOODS IN REACH IN UNIT.
FOUND A BAG OF ONIONS STORED ON GROUND. FOUND RAW MEATS STORED ABOVE COOKED FOODS IN REACH IN UNIT.
FOUND A BAG OF ONIONS STORED ON GROUND. FOUND RAW MEATS STORED ABOVE COOKED FOODS IN REACH IN UNIT.
FOUND A BAG OF ONIONS STORED ON GROUND. FOUND RAW MEATS STORED ABOVE COOKED FOODS IN REACH IN UNIT.
FOUND A BAG OF ONIONS STORED ON GROUND. FOUND RAW MEATS STORED ABOVE COOKED FOODS IN REACH IN UNIT.
FOUND A BAG OF ONIONS STORED ON GROUND. FOUND RAW MEATS STORED ABOVE COOKED FOODS IN REACH IN UNIT.
FOUND A BAG OF ONIONS STORED ON GROUND. FOUND RAW MEATS STORED ABOVE COOKED FOODS IN REACH IN UNIT.
FOUND A BAG OF ONIONS STORED ON GROUND. FOUND RAW MEATS STORED ABOVE COOKED FOODS IN REACH IN UNIT.
FOUND A BAG OF ONIONS STORED ON GROUND. FOUND RAW MEATS STORED ABOVE COOKED FOODS IN REACH IN UNIT.
FOUND A BAG OF ONIONS STORED ON GROUND. FOUND RAW MEATS STORED ABOVE COOKED FOODS IN REACH IN UNIT.
FOUND A BAG OF ONIONS STORED ON GROUND. FOUND RAW MEATS STORED ABOVE COOKED FOODS IN REACH IN UNIT.
FOUND A BAG OF ONIONS STORED ON GROUND. FOUND RAW MEATS STORED ABOVE COOKED FOODS IN REACH IN UNIT.
FOUND A BAG OF ONIONS STORED ON GROUND. FOUND RAW MEATS STORED ABOVE COOKED FOODS IN REACH IN UNIT.
FOUND A BAG OF ONIONS STORED ON GROUND. FOUND RAW MEATS STORED ABOVE COOKED FOODS IN REACH IN UNIT.
FOUND A BAG OF ONIONS STORED ON GROUND. FOUND RAW MEATS STORED ABOVE COOKED FOODS IN REACH IN UNIT.
FOUND A BAG OF ONIONS STORED ON GROUND. FOUND RAW MEATS STORED ABOVE COOKED FOODS IN REACH IN UNIT.
FOUND A BAG OF ONIONS STORED ON GROUND. FOUND RAW MEATS STORED ABOVE COOKED FOODS IN REACH IN UNIT.
FOUND A BAG OF ONIONS STORED ON GROUND. FOUND RAW MEATS STORED ABOVE COOKED FOODS IN REACH IN UNIT.
FOUND A BAG OF ONIONS STORED ON GROUND. FOUND RAW MEATS STORED ABOVE COOKED FOODS IN REACH IN UNIT.
FOUND A BAG OF ONIONS STORED ON GROUND. FOUND RAW MEATS STORED ABOVE COOKED FOODS IN REACH IN UNIT.
FOUND A BAG OF ONIONS STORED ON GROUND. FOUND RAW MEATS STORED ABOVE COOKED FOODS IN REACH IN UNIT.
FOUND A BAG OF ONIONS STORED ON GROUND. FOUND RAW MEATS STORED ABOVE COOKED FOODS IN REACH IN UNIT.
FOUND A BAG OF ONIONS STORED ON GROUND. FOUND RAW MEATS STORED ABOVE COOKED FOODS IN REACH IN UNIT.
FOUND A BAG OF ONIONS STORED ON GROUND. FOUND RAW MEATS STORED ABOVE COOKED FOODS IN REACH IN UNIT.
FOUND A BAG OF ONIONS STORED ON GROUND. FOUND RAW MEATS STORED ABOVE COOKED FOODS IN REACH IN UNIT.
FOUND A BAG OF ONIONS STORED ON GROUND. FOUND RAW MEATS STORED ABOVE COOKED FOODS IN REACH IN UNIT.
FOUND A BAG OF ONIONS STORED ON GROUND. FOUND RAW MEATS STORED ABOVE COOKED FOODS IN REACH IN UNIT.
FOUND A BAG OF ONIONS STORED ON GROUND. FOUND RAW MEATS STORED ABOVE COOKED FOODS IN REACH IN UNIT.
FOUND A BAG OF ONIONS STORED ON GROUND. FOUND RAW MEATS STORED ABOVE COOKED FOODS IN REACH IN UNIT.
FOUND A BAG OF ONIONS STORED ON GROUND. FOUND RAW MEATS STORED ABOVE COOKED FOODS IN REACH IN UNIT.
FOUND A BAG OF ONIONS STORED ON GROUND. FOUND RAW MEATS STORED ABOVE COOKED FOODS IN REACH IN UNIT.
FOUND A BAG OF ONIONS STORED ON GROUND. FOUND RAW MEATS STORED ABOVE COOKED FOODS IN REACH IN UNIT.
FOUND A BAG OF ONIONS STORED ON GROUND. FOUND RAW MEATS STORED ABOVE COOKED FOODS IN REACH IN UNIT.
FOUND A BAG OF ONIONS STORED ON GROUND. FOUND RAW MEATS STORED ABOVE COOKED FOODS IN REACH IN UNIT.
FOUND A BAG OF ONIONS STORED ON GROUND. FOUND RAW MEATS STORED ABOVE COOKED FOODS IN REACH IN UNIT.
FOUND A BAG OF ONIONS STORED ON GROUND. FOUND RAW MEATS STORED ABOVE COOKED FOODS IN REACH IN UNIT.
FOUND A BAG OF ONIONS STORED ON GROUND.
FOUND STAINS INSIDE THE MICROWAVE.
FOUND STAINS ON COVER OF FAN IN REACH IN UNIT. FOUND STAINS INSIDE THE MICROWAVE.
FOUND STAINS ON COVER OF FAN IN REACH IN UNIT. FOUND STAINS INSIDE THE MICROWAVE.
FOUND STAINS ON COVER OF FAN IN REACH IN UNIT. FOUND STAINS INSIDE THE MICROWAVE.
FOUND STAINS ON COVER OF FAN IN REACH IN UNIT. FOUND STAINS INSIDE THE MICROWAVE.
FOUND STAINS ON COVER OF FAN IN REACH IN UNIT. FOUND STAINS INSIDE THE MICROWAVE.
FOUND STAINS ON COVER OF FAN IN REACH IN UNIT. FOUND STAINS INSIDE THE MICROWAVE.
FOUND STAINS ON COVER OF FAN IN REACH IN UNIT. FOUND STAINS INSIDE THE MICROWAVE.
FOUND STAINS ON COVER OF FAN IN REACH IN UNIT. FOUND STAINS INSIDE THE MICROWAVE.
FOUND STAINS ON COVER OF FAN IN REACH IN UNIT. FOUND STAINS INSIDE THE MICROWAVE.
FOUND STAINS ON COVER OF FAN IN REACH IN UNIT. FOUND STAINS INSIDE THE MICROWAVE.
FOUND STAINS ON COVER OF FAN IN REACH IN UNIT. FOUND STAINS INSIDE THE MICROWAVE.
FOUND STAINS ON COVER OF FAN IN REACH IN UNIT. FOUND STAINS INSIDE THE MICROWAVE.
FOUND STAINS ON COVER OF FAN IN REACH IN UNIT. FOUND STAINS INSIDE THE MICROWAVE.
FOUND STAINS ON COVER OF FAN IN REACH IN UNIT. FOUND STAINS INSIDE THE MICROWAVE.
FOUND STAINS ON COVER OF FAN IN REACH IN UNIT. FOUND STAINS INSIDE THE MICROWAVE.
FOUND STAINS ON COVER OF FAN IN REACH IN UNIT. FOUND STAINS INSIDE THE MICROWAVE.
FOUND STAINS ON COVER OF FAN IN REACH IN UNIT. FOUND STAINS INSIDE THE MICROWAVE.
FOUND STAINS ON COVER OF FAN IN REACH IN UNIT. FOUND STAINS INSIDE THE MICROWAVE.
FOUND STAINS ON COVER OF FAN IN REACH IN UNIT. FOUND STAINS INSIDE THE MICROWAVE.
FOUND STAINS ON COVER OF FAN IN REACH IN UNIT. FOUND STAINS INSIDE THE MICROWAVE.
FOUND STAINS ON COVER OF FAN IN REACH IN UNIT. FOUND STAINS INSIDE THE MICROWAVE.
FOUND STAINS ON COVER OF FAN IN REACH IN UNIT. FOUND STAINS INSIDE THE MICROWAVE.
FOUND STAINS ON COVER OF FAN IN REACH IN UNIT. FOUND STAINS INSIDE THE MICROWAVE.
FOUND STAINS ON COVER OF FAN IN REACH IN UNIT. FOUND STAINS INSIDE THE MICROWAVE.
FOUND STAINS ON COVER OF FAN IN REACH IN UNIT. FOUND STAINS INSIDE THE MICROWAVE.
FOUND STAINS ON COVER OF FAN IN REACH IN UNIT. FOUND STAINS INSIDE THE MICROWAVE.
FOUND STAINS ON COVER OF FAN IN REACH IN UNIT. FOUND STAINS INSIDE THE MICROWAVE.
FOUND STAINS ON COVER OF FAN IN REACH IN UNIT. FOUND STAINS INSIDE THE MICROWAVE.
FOUND STAINS ON COVER OF FAN IN REACH IN UNIT. FOUND STAINS INSIDE THE MICROWAVE.
FOUND STAINS ON COVER OF FAN IN REACH IN UNIT. FOUND STAINS INSIDE THE MICROWAVE.
FOUND STAINS ON COVER OF FAN IN REACH IN UNIT. FOUND STAINS INSIDE THE MICROWAVE.
FOUND STAINS ON COVER OF FAN IN REACH IN UNIT. FOUND STAINS INSIDE THE MICROWAVE.
FOUND STAINS ON COVER OF FAN IN REACH IN UNIT. FOUND STAINS INSIDE THE MICROWAVE.
FOUND STAINS ON COVER OF FAN IN REACH IN UNIT. FOUND STAINS INSIDE THE MICROWAVE.
FOUND STAINS ON COVER OF FAN IN REACH IN UNIT. FOUND STAINS INSIDE THE MICROWAVE.
FOUND STAINS ON COVER OF FAN IN REACH IN UNIT. FOUND STAINS INSIDE THE MICROWAVE.
FOUND STAINS ON COVER OF FAN IN REACH IN UNIT. FOUND STAINS INSIDE THE MICROWAVE.
FOUND STAINS ON COVER OF FAN IN REACH IN UNIT.
OBSERVED EGGS BEING LEFT OUT AT AMBIENT ROOM TEMPERATURE.

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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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