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Business Info

Restaurant: SUSHI TOMI RESTAURANT INC
Address: 635 W Dana Street, Mountain View, CA 94041
Type: Restaurant 0-5 Employees
Total inspections: 11
Last inspection: Jun 6, 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)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
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)
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 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)
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)

Shell stock shall have complete certification tags and shall be properly stored and displayed. (114039 - 114039.5)
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)
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)
All food waste and rubbish shall be kept in leak proof and rodent proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior premises of each food facility shall be kept clean and free of litter and rubbish. (114244, 114245, 114245.1, 114245.2, 114245.3, 114245.4, 114245.5, 114245.6, 114245.7, 114245.8)
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
All 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 thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
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)

Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
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))
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 waste and rubbish shall be kept in leak proof and rodent proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior premises of each food facility shall be kept clean and free of litter and rubbish. (114244, 114245, 114245.1, 114245.2, 114245.3, 114245.4, 114245.5, 114245.6, 114245.7, 114245.8)

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 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)

When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
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))
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)
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 �°F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
Employees 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 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)
All food waste and rubbish shall be kept in leak proof and rodent proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior premises of each food facility shall be kept clean and free of litter and rubbish. (114244, 114245, 114245.1, 114245.2, 114245.3, 114245.4, 114245.5, 114245.6, 114245.7, 114245.8)

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))
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 clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)
All 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 thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
Shell stock shall have complete certification tags and shall be properly stored and displayed. (114039 - 114039.5)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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)
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)
All food waste and rubbish shall be kept in leak proof and rodent proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior premises of each food facility shall be kept clean and free of litter and rubbish. (114244, 114245, 114245.1, 114245.2, 114245.3, 114245.4, 114245.5, 114245.6, 114245.7, 114245.8)

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 contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
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 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)
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)).
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)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
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)
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)

BOX OF OPEN MISO BASE NOTED ON FLOOR NEXT TOO COOK LINE. OPEN BULK CONTAINERS WITH NO LIDS NOTED IN PANTRY AREA. RAW CHICKEN BEING STORED DIRECTLY NEXT TO PRODUCE (LETTUCE) IN THREE DOOR REACH IN UNIT NEAR BACK DOOR.
BLUE TERRY TOWEL USED TO COVER RAW VEGETABLES. BOX OF OPEN MISO BASE NOTED ON FLOOR NEXT TOO COOK LINE. OPEN BULK CONTAINERS WITH NO LIDS NOTED IN PANTRY AREA. RAW CHICKEN BEING STORED DIRECTLY NEXT TO PRODUCE (LETTUCE) IN THREE DOOR REACH IN UNIT NEAR BACK DOOR.
BLUE TERRY TOWEL USED TO COVER RAW VEGETABLES. BOX OF OPEN MISO BASE NOTED ON FLOOR NEXT TOO COOK LINE. OPEN BULK CONTAINERS WITH NO LIDS NOTED IN PANTRY AREA. RAW CHICKEN BEING STORED DIRECTLY NEXT TO PRODUCE (LETTUCE) IN THREE DOOR REACH IN UNIT NEAR BACK DOOR.
BLUE TERRY TOWEL USED TO COVER RAW VEGETABLES. BOX OF OPEN MISO BASE NOTED ON FLOOR NEXT TOO COOK LINE. OPEN BULK CONTAINERS WITH NO LIDS NOTED IN PANTRY AREA. RAW CHICKEN BEING STORED DIRECTLY NEXT TO PRODUCE (LETTUCE) IN THREE DOOR REACH IN UNIT NEAR BACK DOOR.
BLUE TERRY TOWEL USED TO COVER RAW VEGETABLES. BOX OF OPEN MISO BASE NOTED ON FLOOR NEXT TOO COOK LINE. OPEN BULK CONTAINERS WITH NO LIDS NOTED IN PANTRY AREA. RAW CHICKEN BEING STORED DIRECTLY NEXT TO PRODUCE (LETTUCE) IN THREE DOOR REACH IN UNIT NEAR BACK DOOR.
BLUE TERRY TOWEL USED TO COVER RAW VEGETABLES. BOX OF OPEN MISO BASE NOTED ON FLOOR NEXT TOO COOK LINE. OPEN BULK CONTAINERS WITH NO LIDS NOTED IN PANTRY AREA. RAW CHICKEN BEING STORED DIRECTLY NEXT TO PRODUCE (LETTUCE) IN THREE DOOR REACH IN UNIT NEAR BACK DOOR.
BLUE TERRY TOWEL USED TO COVER RAW VEGETABLES. BOX OF OPEN MISO BASE NOTED ON FLOOR NEXT TOO COOK LINE. OPEN BULK CONTAINERS WITH NO LIDS NOTED IN PANTRY AREA. RAW CHICKEN BEING STORED DIRECTLY NEXT TO PRODUCE (LETTUCE) IN THREE DOOR REACH IN UNIT NEAR BACK DOOR.
BLUE TERRY TOWEL USED TO COVER RAW VEGETABLES. BOX OF OPEN MISO BASE NOTED ON FLOOR NEXT TOO COOK LINE. OPEN BULK CONTAINERS WITH NO LIDS NOTED IN PANTRY AREA. RAW CHICKEN BEING STORED DIRECTLY NEXT TO PRODUCE (LETTUCE) IN THREE DOOR REACH IN UNIT NEAR BACK DOOR.
BLUE TERRY TOWEL USED TO COVER RAW VEGETABLES. BOX OF OPEN MISO BASE NOTED ON FLOOR NEXT TOO COOK LINE. OPEN BULK CONTAINERS WITH NO LIDS NOTED IN PANTRY AREA. RAW CHICKEN BEING STORED DIRECTLY NEXT TO PRODUCE (LETTUCE) IN THREE DOOR REACH IN UNIT NEAR BACK DOOR.
BLUE TERRY TOWEL USED TO COVER RAW VEGETABLES. BOX OF OPEN MISO BASE NOTED ON FLOOR NEXT TOO COOK LINE. OPEN BULK CONTAINERS WITH NO LIDS NOTED IN PANTRY AREA. RAW CHICKEN BEING STORED DIRECTLY NEXT TO PRODUCE (LETTUCE) IN THREE DOOR REACH IN UNIT NEAR BACK DOOR.
BLUE TERRY TOWEL USED TO COVER RAW VEGETABLES. BOX OF OPEN MISO BASE NOTED ON FLOOR NEXT TOO COOK LINE. OPEN BULK CONTAINERS WITH NO LIDS NOTED IN PANTRY AREA. RAW CHICKEN BEING STORED DIRECTLY NEXT TO PRODUCE (LETTUCE) IN THREE DOOR REACH IN UNIT NEAR BACK DOOR.
BLUE TERRY TOWEL USED TO COVER RAW VEGETABLES. BOX OF OPEN MISO BASE NOTED ON FLOOR NEXT TOO COOK LINE. OPEN BULK CONTAINERS WITH NO LIDS NOTED IN PANTRY AREA. RAW CHICKEN BEING STORED DIRECTLY NEXT TO PRODUCE (LETTUCE) IN THREE DOOR REACH IN UNIT NEAR BACK DOOR.
BLUE TERRY TOWEL USED TO COVER RAW VEGETABLES. BOX OF OPEN MISO BASE NOTED ON FLOOR NEXT TOO COOK LINE. OPEN BULK CONTAINERS WITH NO LIDS NOTED IN PANTRY AREA. RAW CHICKEN BEING STORED DIRECTLY NEXT TO PRODUCE (LETTUCE) IN THREE DOOR REACH IN UNIT NEAR BACK DOOR.
BLUE TERRY TOWEL USED TO COVER RAW VEGETABLES. BOX OF OPEN MISO BASE NOTED ON FLOOR NEXT TOO COOK LINE. OPEN BULK CONTAINERS WITH NO LIDS NOTED IN PANTRY AREA. RAW CHICKEN BEING STORED DIRECTLY NEXT TO PRODUCE (LETTUCE) IN THREE DOOR REACH IN UNIT NEAR BACK DOOR.
BLUE TERRY TOWEL USED TO COVER RAW VEGETABLES. BOX OF OPEN MISO BASE NOTED ON FLOOR NEXT TOO COOK LINE. OPEN BULK CONTAINERS WITH NO LIDS NOTED IN PANTRY AREA. RAW CHICKEN BEING STORED DIRECTLY NEXT TO PRODUCE (LETTUCE) IN THREE DOOR REACH IN UNIT NEAR BACK DOOR.
BLUE TERRY TOWEL USED TO COVER RAW VEGETABLES. BOX OF OPEN MISO BASE NOTED ON FLOOR NEXT TOO COOK LINE. OPEN BULK CONTAINERS WITH NO LIDS NOTED IN PANTRY AREA. RAW CHICKEN BEING STORED DIRECTLY NEXT TO PRODUCE (LETTUCE) IN THREE DOOR REACH IN UNIT NEAR BACK DOOR.
BLUE TERRY TOWEL USED TO COVER RAW VEGETABLES. BOX OF OPEN MISO BASE NOTED ON FLOOR NEXT TOO COOK LINE. OPEN BULK CONTAINERS WITH NO LIDS NOTED IN PANTRY AREA. RAW CHICKEN BEING STORED DIRECTLY NEXT TO PRODUCE (LETTUCE) IN THREE DOOR REACH IN UNIT NEAR BACK DOOR.
BLUE TERRY TOWEL USED TO COVER RAW VEGETABLES. BOX OF OPEN MISO BASE NOTED ON FLOOR NEXT TOO COOK LINE. OPEN BULK CONTAINERS WITH NO LIDS NOTED IN PANTRY AREA. RAW CHICKEN BEING STORED DIRECTLY NEXT TO PRODUCE (LETTUCE) IN THREE DOOR REACH IN UNIT NEAR BACK DOOR.
BLUE TERRY TOWEL USED TO COVER RAW VEGETABLES. BOX OF OPEN MISO BASE NOTED ON FLOOR NEXT TOO COOK LINE. OPEN BULK CONTAINERS WITH NO LIDS NOTED IN PANTRY AREA. RAW CHICKEN BEING STORED DIRECTLY NEXT TO PRODUCE (LETTUCE) IN THREE DOOR REACH IN UNIT NEAR BACK DOOR.
BLUE TERRY TOWEL USED TO COVER RAW VEGETABLES. BOX OF OPEN MISO BASE NOTED ON FLOOR NEXT TOO COOK LINE. OPEN BULK CONTAINERS WITH NO LIDS NOTED IN PANTRY AREA. RAW CHICKEN BEING STORED DIRECTLY NEXT TO PRODUCE (LETTUCE) IN THREE DOOR REACH IN UNIT NEAR BACK DOOR.
BLUE TERRY TOWEL USED TO COVER RAW VEGETABLES. BOX OF OPEN MISO BASE NOTED ON FLOOR NEXT TOO COOK LINE. OPEN BULK CONTAINERS WITH NO LIDS NOTED IN PANTRY AREA. RAW CHICKEN BEING STORED DIRECTLY NEXT TO PRODUCE (LETTUCE) IN THREE DOOR REACH IN UNIT NEAR BACK DOOR.
BLUE TERRY TOWEL USED TO COVER RAW VEGETABLES. BOX OF OPEN MISO BASE NOTED ON FLOOR NEXT TOO COOK LINE. OPEN BULK CONTAINERS WITH NO LIDS NOTED IN PANTRY AREA. RAW CHICKEN BEING STORED DIRECTLY NEXT TO PRODUCE (LETTUCE) IN THREE DOOR REACH IN UNIT NEAR BACK DOOR.
BLUE TERRY TOWEL USED TO COVER RAW VEGETABLES. BOX OF OPEN MISO BASE NOTED ON FLOOR NEXT TOO COOK LINE. OPEN BULK CONTAINERS WITH NO LIDS NOTED IN PANTRY AREA. RAW CHICKEN BEING STORED DIRECTLY NEXT TO PRODUCE (LETTUCE) IN THREE DOOR REACH IN UNIT NEAR BACK DOOR.
BLUE TERRY TOWEL USED TO COVER RAW VEGETABLES. BOX OF OPEN MISO BASE NOTED ON FLOOR NEXT TOO COOK LINE. OPEN BULK CONTAINERS WITH NO LIDS NOTED IN PANTRY AREA. RAW CHICKEN BEING STORED DIRECTLY NEXT TO PRODUCE (LETTUCE) IN THREE DOOR REACH IN UNIT NEAR BACK DOOR.
BLUE TERRY TOWEL USED TO COVER RAW VEGETABLES. BOX OF OPEN MISO BASE NOTED ON FLOOR NEXT TOO COOK LINE. OPEN BULK CONTAINERS WITH NO LIDS NOTED IN PANTRY AREA. RAW CHICKEN BEING STORED DIRECTLY NEXT TO PRODUCE (LETTUCE) IN THREE DOOR REACH IN UNIT NEAR BACK DOOR.
BLUE TERRY TOWEL USED TO COVER RAW VEGETABLES. BOX OF OPEN MISO BASE NOTED ON FLOOR NEXT TOO COOK LINE. OPEN BULK CONTAINERS WITH NO LIDS NOTED IN PANTRY AREA. RAW CHICKEN BEING STORED DIRECTLY NEXT TO PRODUCE (LETTUCE) IN THREE DOOR REACH IN UNIT NEAR BACK DOOR.
BLUE TERRY TOWEL USED TO COVER RAW VEGETABLES. BOX OF OPEN MISO BASE NOTED ON FLOOR NEXT TOO COOK LINE. OPEN BULK CONTAINERS WITH NO LIDS NOTED IN PANTRY AREA. RAW CHICKEN BEING STORED DIRECTLY NEXT TO PRODUCE (LETTUCE) IN THREE DOOR REACH IN UNIT NEAR BACK DOOR.
BLUE TERRY TOWEL USED TO COVER RAW VEGETABLES. BOX OF OPEN MISO BASE NOTED ON FLOOR NEXT TOO COOK LINE. OPEN BULK CONTAINERS WITH NO LIDS NOTED IN PANTRY AREA. RAW CHICKEN BEING STORED DIRECTLY NEXT TO PRODUCE (LETTUCE) IN THREE DOOR REACH IN UNIT NEAR BACK DOOR.
BLUE TERRY TOWEL USED TO COVER RAW VEGETABLES. BOX OF OPEN MISO BASE NOTED ON FLOOR NEXT TOO COOK LINE. OPEN BULK CONTAINERS WITH NO LIDS NOTED IN PANTRY AREA. RAW CHICKEN BEING STORED DIRECTLY NEXT TO PRODUCE (LETTUCE) IN THREE DOOR REACH IN UNIT NEAR BACK DOOR.
BLUE TERRY TOWEL USED TO COVER RAW VEGETABLES. BOX OF OPEN MISO BASE NOTED ON FLOOR NEXT TOO COOK LINE. OPEN BULK CONTAINERS WITH NO LIDS NOTED IN PANTRY AREA. RAW CHICKEN BEING STORED DIRECTLY NEXT TO PRODUCE (LETTUCE) IN THREE DOOR REACH IN UNIT NEAR BACK DOOR.
BLUE TERRY TOWEL USED TO COVER RAW VEGETABLES. BOX OF OPEN MISO BASE NOTED ON FLOOR NEXT TOO COOK LINE. OPEN BULK CONTAINERS WITH NO LIDS NOTED IN PANTRY AREA. RAW CHICKEN BEING STORED DIRECTLY NEXT TO PRODUCE (LETTUCE) IN THREE DOOR REACH IN UNIT NEAR BACK DOOR.
BLUE TERRY TOWEL USED TO COVER RAW VEGETABLES. BOX OF OPEN MISO BASE NOTED ON FLOOR NEXT TOO COOK LINE. OPEN BULK CONTAINERS WITH NO LIDS NOTED IN PANTRY AREA. RAW CHICKEN BEING STORED DIRECTLY NEXT TO PRODUCE (LETTUCE) IN THREE DOOR REACH IN UNIT NEAR BACK DOOR.
BLUE TERRY TOWEL USED TO COVER RAW VEGETABLES. BOX OF OPEN MISO BASE NOTED ON FLOOR NEXT TOO COOK LINE. OPEN BULK CONTAINERS WITH NO LIDS NOTED IN PANTRY AREA. RAW CHICKEN BEING STORED DIRECTLY NEXT TO PRODUCE (LETTUCE) IN THREE DOOR REACH IN UNIT NEAR BACK DOOR.
BLUE TERRY TOWEL USED TO COVER RAW VEGETABLES. BOX OF OPEN MISO BASE NOTED ON FLOOR NEXT TOO COOK LINE. OPEN BULK CONTAINERS WITH NO LIDS NOTED IN PANTRY AREA. RAW CHICKEN BEING STORED DIRECTLY NEXT TO PRODUCE (LETTUCE) IN THREE DOOR REACH IN UNIT NEAR BACK DOOR.
BLUE TERRY TOWEL USED TO COVER RAW VEGETABLES. BOX OF OPEN MISO BASE NOTED ON FLOOR NEXT TOO COOK LINE. OPEN BULK CONTAINERS WITH NO LIDS NOTED IN PANTRY AREA. RAW CHICKEN BEING STORED DIRECTLY NEXT TO PRODUCE (LETTUCE) IN THREE DOOR REACH IN UNIT NEAR BACK DOOR.
BLUE TERRY TOWEL USED TO COVER RAW VEGETABLES. BOX OF OPEN MISO BASE NOTED ON FLOOR NEXT TOO COOK LINE. OPEN BULK CONTAINERS WITH NO LIDS NOTED IN PANTRY AREA. RAW CHICKEN BEING STORED DIRECTLY NEXT TO PRODUCE (LETTUCE) IN THREE DOOR REACH IN UNIT NEAR BACK DOOR.
BLUE TERRY TOWEL USED TO COVER RAW VEGETABLES. BOX OF OPEN MISO BASE NOTED ON FLOOR NEXT TOO COOK LINE. OPEN BULK CONTAINERS WITH NO LIDS NOTED IN PANTRY AREA. RAW CHICKEN BEING STORED DIRECTLY NEXT TO PRODUCE (LETTUCE) IN THREE DOOR REACH IN UNIT NEAR BACK DOOR.
BLUE TERRY TOWEL USED TO COVER RAW VEGETABLES. BOX OF OPEN MISO BASE NOTED ON FLOOR NEXT TOO COOK LINE. OPEN BULK CONTAINERS WITH NO LIDS NOTED IN PANTRY AREA. RAW CHICKEN BEING STORED DIRECTLY NEXT TO PRODUCE (LETTUCE) IN THREE DOOR REACH IN UNIT NEAR BACK DOOR.
BLUE TERRY TOWEL USED TO COVER RAW VEGETABLES. BOX OF OPEN MISO BASE NOTED ON FLOOR NEXT TOO COOK LINE. OPEN BULK CONTAINERS WITH NO LIDS NOTED IN PANTRY AREA. RAW CHICKEN BEING STORED DIRECTLY NEXT TO PRODUCE (LETTUCE) IN THREE DOOR REACH IN UNIT NEAR BACK DOOR.
BLUE TERRY TOWEL USED TO COVER RAW VEGETABLES. BOX OF OPEN MISO BASE NOTED ON FLOOR NEXT TOO COOK LINE. OPEN BULK CONTAINERS WITH NO LIDS NOTED IN PANTRY AREA. RAW CHICKEN BEING STORED DIRECTLY NEXT TO PRODUCE (LETTUCE) IN THREE DOOR REACH IN UNIT NEAR BACK DOOR.
BLUE TERRY TOWEL USED TO COVER RAW VEGETABLES. BOX OF OPEN MISO BASE NOTED ON FLOOR NEXT TOO COOK LINE. OPEN BULK CONTAINERS WITH NO LIDS NOTED IN PANTRY AREA. RAW CHICKEN BEING STORED DIRECTLY NEXT TO PRODUCE (LETTUCE) IN THREE DOOR REACH IN UNIT NEAR BACK DOOR.
BLUE TERRY TOWEL USED TO COVER RAW VEGETABLES. BOX OF OPEN MISO BASE NOTED ON FLOOR NEXT TOO COOK LINE. OPEN BULK CONTAINERS WITH NO LIDS NOTED IN PANTRY AREA. RAW CHICKEN BEING STORED DIRECTLY NEXT TO PRODUCE (LETTUCE) IN THREE DOOR REACH IN UNIT NEAR BACK DOOR.
BLUE TERRY TOWEL USED TO COVER RAW VEGETABLES. BOX OF OPEN MISO BASE NOTED ON FLOOR NEXT TOO COOK LINE. OPEN BULK CONTAINERS WITH NO LIDS NOTED IN PANTRY AREA. RAW CHICKEN BEING STORED DIRECTLY NEXT TO PRODUCE (LETTUCE) IN THREE DOOR REACH IN UNIT NEAR BACK DOOR.
BLUE TERRY TOWEL USED TO COVER RAW VEGETABLES. BOX OF OPEN MISO BASE NOTED ON FLOOR NEXT TOO COOK LINE. OPEN BULK CONTAINERS WITH NO LIDS NOTED IN PANTRY AREA. RAW CHICKEN BEING STORED DIRECTLY NEXT TO PRODUCE (LETTUCE) IN THREE DOOR REACH IN UNIT NEAR BACK DOOR.
BLUE TERRY TOWEL USED TO COVER RAW VEGETABLES. BOX OF OPEN MISO BASE NOTED ON FLOOR NEXT TOO COOK LINE. OPEN BULK CONTAINERS WITH NO LIDS NOTED IN PANTRY AREA. RAW CHICKEN BEING STORED DIRECTLY NEXT TO PRODUCE (LETTUCE) IN THREE DOOR REACH IN UNIT NEAR BACK DOOR.
BLUE TERRY TOWEL USED TO COVER RAW VEGETABLES. BOX OF OPEN MISO BASE NOTED ON FLOOR NEXT TOO COOK LINE. OPEN BULK CONTAINERS WITH NO LIDS NOTED IN PANTRY AREA. RAW CHICKEN BEING STORED DIRECTLY NEXT TO PRODUCE (LETTUCE) IN THREE DOOR REACH IN UNIT NEAR BACK DOOR.
BLUE TERRY TOWEL USED TO COVER RAW VEGETABLES. BOX OF OPEN MISO BASE NOTED ON FLOOR NEXT TOO COOK LINE. OPEN BULK CONTAINERS WITH NO LIDS NOTED IN PANTRY AREA. RAW CHICKEN BEING STORED DIRECTLY NEXT TO PRODUCE (LETTUCE) IN THREE DOOR REACH IN UNIT NEAR BACK DOOR.
BLUE TERRY TOWEL USED TO COVER RAW VEGETABLES. BOX OF OPEN MISO BASE NOTED ON FLOOR NEXT TOO COOK LINE. OPEN BULK CONTAINERS WITH NO LIDS NOTED IN PANTRY AREA. RAW CHICKEN BEING STORED DIRECTLY NEXT TO PRODUCE (LETTUCE) IN THREE DOOR REACH IN UNIT NEAR BACK DOOR.
BLUE TERRY TOWEL USED TO COVER RAW VEGETABLES. BOX OF OPEN MISO BASE NOTED ON FLOOR NEXT TOO COOK LINE. OPEN BULK CONTAINERS WITH NO LIDS NOTED IN PANTRY AREA. RAW CHICKEN BEING STORED DIRECTLY NEXT TO PRODUCE (LETTUCE) IN THREE DOOR REACH IN UNIT NEAR BACK DOOR.
BLUE TERRY TOWEL USED TO COVER RAW VEGETABLES. BOX OF OPEN MISO BASE NOTED ON FLOOR NEXT TOO COOK LINE. OPEN BULK CONTAINERS WITH NO LIDS NOTED IN PANTRY AREA. RAW CHICKEN BEING STORED DIRECTLY NEXT TO PRODUCE (LETTUCE) IN THREE DOOR REACH IN UNIT NEAR BACK DOOR.
BLUE TERRY TOWEL USED TO COVER RAW VEGETABLES. BOX OF OPEN MISO BASE NOTED ON FLOOR NEXT TOO COOK LINE. OPEN BULK CONTAINERS WITH NO LIDS NOTED IN PANTRY AREA. RAW CHICKEN BEING STORED DIRECTLY NEXT TO PRODUCE (LETTUCE) IN THREE DOOR REACH IN UNIT NEAR BACK DOOR.
BLUE TERRY TOWEL USED TO COVER RAW VEGETABLES. BOX OF OPEN MISO BASE NOTED ON FLOOR NEXT TOO COOK LINE. OPEN BULK CONTAINERS WITH NO LIDS NOTED IN PANTRY AREA. RAW CHICKEN BEING STORED DIRECTLY NEXT TO PRODUCE (LETTUCE) IN THREE DOOR REACH IN UNIT NEAR BACK DOOR.
BLUE TERRY TOWEL USED TO COVER RAW VEGETABLES. BOX OF OPEN MISO BASE NOTED ON FLOOR NEXT TOO COOK LINE. OPEN BULK CONTAINERS WITH NO LIDS NOTED IN PANTRY AREA. RAW CHICKEN BEING STORED DIRECTLY NEXT TO PRODUCE (LETTUCE) IN THREE DOOR REACH IN UNIT NEAR BACK DOOR.
BLUE TERRY TOWEL USED TO COVER RAW VEGETABLES.
EXCESS BROWN LIQUID NOTED IN BACK PANTRY AREA ON FLOORS.
EXCESS BUILD UP OF PINK AND BLACK SUBSTANCES INSIDE ICE MACHINE.
EXCESS DEBRIS NOTED INSIDE ALL UPRIGHT COLD HOLDING UNITS.
LACK OF TEST STRIPS TO MEASURE SANITIZER LEVEL AT MECHANICAL WARE WASH.
LACK OF THERMOMETERS INSIDE COLD HOLDING SUSHI UNIT.

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

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

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

Cuisines:

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

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