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Business Info

Restaurant: TEA GARDEN CHINESE KITCHEN
Address: 14030 Blossom Hill Road, Los Gatos, CA 95032
Type: Restaurant 0-5 Employees
Total inspections: 8
Last inspection: Apr 19, 2013

Score
(the higher the better)
100

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Violation descriptions and comments

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))
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
All 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)
All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
All 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 nonfood contact surfaces of utensils and equipment shall be clean. (114115 (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)
Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276)
Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash hands after using the restroom (113953.5) (b) No smoking signs shall be posted in food preparation, food storage, warewashing, and utensil storage areas (113978). (c) Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. (d) Any food facility constructed before January 1, 2004 without public toilet facilities, shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided (113725.1, 114381 (e)).
All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.

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 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 employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
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))
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))
All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276)

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))
Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
All food 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 employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
All potentially hazardous food shall be RAPIDLY cooled from 135�°F to 70�°F, within 2 hours, and then from 70�°F to 41 �°F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
All food 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 food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
No employees shall eat, drink, or smoke in any work area. (113977)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
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)
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)

Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
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)
All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.

All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
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)
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)
Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276)
Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash hands after using the restroom (113953.5) (b) No smoking signs shall be posted in food preparation, food storage, warewashing, and utensil storage areas (113978). (c) Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. (d) Any food facility constructed before January 1, 2004 without public toilet facilities, shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided (113725.1, 114381 (e)).
All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
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))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
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 nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
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))
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)

FACILITY NOT FOLLOWING TIME AS PUBLIC HEALTH CONTROL REQUIREMENTS.
HAND SINK AT WORK LINE BLOCKED AND NO SOAP OR PAPER TOWELS.
MUST PROVIDE A HOLDER OR DISPENSER FOR PAPER TOWELS AT WOK HAND WASHING SINK. HAND SINK AT WORK LINE BLOCKED AND NO SOAP OR PAPER TOWELS.
MUST PROVIDE A HOLDER OR DISPENSER FOR PAPER TOWELS AT WOK HAND WASHING SINK. HAND SINK AT WORK LINE BLOCKED AND NO SOAP OR PAPER TOWELS.
MUST PROVIDE A HOLDER OR DISPENSER FOR PAPER TOWELS AT WOK HAND WASHING SINK. HAND SINK AT WORK LINE BLOCKED AND NO SOAP OR PAPER TOWELS.
MUST PROVIDE A HOLDER OR DISPENSER FOR PAPER TOWELS AT WOK HAND WASHING SINK. HAND SINK AT WORK LINE BLOCKED AND NO SOAP OR PAPER TOWELS.
MUST PROVIDE A HOLDER OR DISPENSER FOR PAPER TOWELS AT WOK HAND WASHING SINK. HAND SINK AT WORK LINE BLOCKED AND NO SOAP OR PAPER TOWELS.
MUST PROVIDE A HOLDER OR DISPENSER FOR PAPER TOWELS AT WOK HAND WASHING SINK. HAND SINK AT WORK LINE BLOCKED AND NO SOAP OR PAPER TOWELS.
MUST PROVIDE A HOLDER OR DISPENSER FOR PAPER TOWELS AT WOK HAND WASHING SINK. HAND SINK AT WORK LINE BLOCKED AND NO SOAP OR PAPER TOWELS.
MUST PROVIDE A HOLDER OR DISPENSER FOR PAPER TOWELS AT WOK HAND WASHING SINK. HAND SINK AT WORK LINE BLOCKED AND NO SOAP OR PAPER TOWELS.
MUST PROVIDE A HOLDER OR DISPENSER FOR PAPER TOWELS AT WOK HAND WASHING SINK. HAND SINK AT WORK LINE BLOCKED AND NO SOAP OR PAPER TOWELS.
MUST PROVIDE A HOLDER OR DISPENSER FOR PAPER TOWELS AT WOK HAND WASHING SINK. HAND SINK AT WORK LINE BLOCKED AND NO SOAP OR PAPER TOWELS.
MUST PROVIDE A HOLDER OR DISPENSER FOR PAPER TOWELS AT WOK HAND WASHING SINK. HAND SINK AT WORK LINE BLOCKED AND NO SOAP OR PAPER TOWELS.
MUST PROVIDE A HOLDER OR DISPENSER FOR PAPER TOWELS AT WOK HAND WASHING SINK. HAND SINK AT WORK LINE BLOCKED AND NO SOAP OR PAPER TOWELS.
MUST PROVIDE A HOLDER OR DISPENSER FOR PAPER TOWELS AT WOK HAND WASHING SINK. HAND SINK AT WORK LINE BLOCKED AND NO SOAP OR PAPER TOWELS.
MUST PROVIDE A HOLDER OR DISPENSER FOR PAPER TOWELS AT WOK HAND WASHING SINK. HAND SINK AT WORK LINE BLOCKED AND NO SOAP OR PAPER TOWELS.
MUST PROVIDE A HOLDER OR DISPENSER FOR PAPER TOWELS AT WOK HAND WASHING SINK. HAND SINK AT WORK LINE BLOCKED AND NO SOAP OR PAPER TOWELS.
MUST PROVIDE A HOLDER OR DISPENSER FOR PAPER TOWELS AT WOK HAND WASHING SINK. HAND SINK AT WORK LINE BLOCKED AND NO SOAP OR PAPER TOWELS.
MUST PROVIDE A HOLDER OR DISPENSER FOR PAPER TOWELS AT WOK HAND WASHING SINK. HAND SINK AT WORK LINE BLOCKED AND NO SOAP OR PAPER TOWELS.
MUST PROVIDE A HOLDER OR DISPENSER FOR PAPER TOWELS AT WOK HAND WASHING SINK. HAND SINK AT WORK LINE BLOCKED AND NO SOAP OR PAPER TOWELS.
MUST PROVIDE A HOLDER OR DISPENSER FOR PAPER TOWELS AT WOK HAND WASHING SINK. HAND SINK AT WORK LINE BLOCKED AND NO SOAP OR PAPER TOWELS.
MUST PROVIDE A HOLDER OR DISPENSER FOR PAPER TOWELS AT WOK HAND WASHING SINK. HAND SINK AT WORK LINE BLOCKED AND NO SOAP OR PAPER TOWELS.
MUST PROVIDE A HOLDER OR DISPENSER FOR PAPER TOWELS AT WOK HAND WASHING SINK. HAND SINK AT WORK LINE BLOCKED AND NO SOAP OR PAPER TOWELS.
MUST PROVIDE A HOLDER OR DISPENSER FOR PAPER TOWELS AT WOK HAND WASHING SINK. HAND SINK AT WORK LINE BLOCKED AND NO SOAP OR PAPER TOWELS.
MUST PROVIDE A HOLDER OR DISPENSER FOR PAPER TOWELS AT WOK HAND WASHING SINK. HAND SINK AT WORK LINE BLOCKED AND NO SOAP OR PAPER TOWELS.
MUST PROVIDE A HOLDER OR DISPENSER FOR PAPER TOWELS AT WOK HAND WASHING SINK. HAND SINK AT WORK LINE BLOCKED AND NO SOAP OR PAPER TOWELS.
MUST PROVIDE A HOLDER OR DISPENSER FOR PAPER TOWELS AT WOK HAND WASHING SINK. HAND SINK AT WORK LINE BLOCKED AND NO SOAP OR PAPER TOWELS.
MUST PROVIDE A HOLDER OR DISPENSER FOR PAPER TOWELS AT WOK HAND WASHING SINK. HAND SINK AT WORK LINE BLOCKED AND NO SOAP OR PAPER TOWELS.
MUST PROVIDE A HOLDER OR DISPENSER FOR PAPER TOWELS AT WOK HAND WASHING SINK. HAND SINK AT WORK LINE BLOCKED AND NO SOAP OR PAPER TOWELS.
MUST PROVIDE A HOLDER OR DISPENSER FOR PAPER TOWELS AT WOK HAND WASHING SINK. HAND SINK AT WORK LINE BLOCKED AND NO SOAP OR PAPER TOWELS.
MUST PROVIDE A HOLDER OR DISPENSER FOR PAPER TOWELS AT WOK HAND WASHING SINK. HAND SINK AT WORK LINE BLOCKED AND NO SOAP OR PAPER TOWELS.
MUST PROVIDE A HOLDER OR DISPENSER FOR PAPER TOWELS AT WOK HAND WASHING SINK. HAND SINK AT WORK LINE BLOCKED AND NO SOAP OR PAPER TOWELS.
MUST PROVIDE A HOLDER OR DISPENSER FOR PAPER TOWELS AT WOK HAND WASHING SINK. HAND SINK AT WORK LINE BLOCKED AND NO SOAP OR PAPER TOWELS.
MUST PROVIDE A HOLDER OR DISPENSER FOR PAPER TOWELS AT WOK HAND WASHING SINK. HAND SINK AT WORK LINE BLOCKED AND NO SOAP OR PAPER TOWELS.
MUST PROVIDE A HOLDER OR DISPENSER FOR PAPER TOWELS AT WOK HAND WASHING SINK. HAND SINK AT WORK LINE BLOCKED AND NO SOAP OR PAPER TOWELS.
MUST PROVIDE A HOLDER OR DISPENSER FOR PAPER TOWELS AT WOK HAND WASHING SINK. HAND SINK AT WORK LINE BLOCKED AND NO SOAP OR PAPER TOWELS.
MUST PROVIDE A HOLDER OR DISPENSER FOR PAPER TOWELS AT WOK HAND WASHING SINK. HAND SINK AT WORK LINE BLOCKED AND NO SOAP OR PAPER TOWELS.
MUST PROVIDE A HOLDER OR DISPENSER FOR PAPER TOWELS AT WOK HAND WASHING SINK. HAND SINK AT WORK LINE BLOCKED AND NO SOAP OR PAPER TOWELS.
MUST PROVIDE A HOLDER OR DISPENSER FOR PAPER TOWELS AT WOK HAND WASHING SINK.
HOT WATER AT DISH WASHING SINK 116F.
IN BATHROOM PAPER TOWELS NOT IN DISPENSER.
INSPECTION PLACARD NOT POSTED.
NON-FOOD GRADE CONTAINERS AND CARDBOARD USED TO STORE FOOD.
STAFF RE-USING METAL CANS FOR FOOD STORAGE. NON-FOOD GRADE CONTAINERS AND CARDBOARD USED TO STORE FOOD.
STAFF RE-USING METAL CANS FOR FOOD STORAGE. NON-FOOD GRADE CONTAINERS AND CARDBOARD USED TO STORE FOOD.
STAFF RE-USING METAL CANS FOR FOOD STORAGE. NON-FOOD GRADE CONTAINERS AND CARDBOARD USED TO STORE FOOD.
STAFF RE-USING METAL CANS FOR FOOD STORAGE. NON-FOOD GRADE CONTAINERS AND CARDBOARD USED TO STORE FOOD.
STAFF RE-USING METAL CANS FOR FOOD STORAGE. NON-FOOD GRADE CONTAINERS AND CARDBOARD USED TO STORE FOOD.
STAFF RE-USING METAL CANS FOR FOOD STORAGE. NON-FOOD GRADE CONTAINERS AND CARDBOARD USED TO STORE FOOD.
STAFF RE-USING METAL CANS FOR FOOD STORAGE. NON-FOOD GRADE CONTAINERS AND CARDBOARD USED TO STORE FOOD.
STAFF RE-USING METAL CANS FOR FOOD STORAGE. NON-FOOD GRADE CONTAINERS AND CARDBOARD USED TO STORE FOOD.
STAFF RE-USING METAL CANS FOR FOOD STORAGE. NON-FOOD GRADE CONTAINERS AND CARDBOARD USED TO STORE FOOD.
STAFF RE-USING METAL CANS FOR FOOD STORAGE. NON-FOOD GRADE CONTAINERS AND CARDBOARD USED TO STORE FOOD.
STAFF RE-USING METAL CANS FOR FOOD STORAGE. NON-FOOD GRADE CONTAINERS AND CARDBOARD USED TO STORE FOOD.
STAFF RE-USING METAL CANS FOR FOOD STORAGE. NON-FOOD GRADE CONTAINERS AND CARDBOARD USED TO STORE FOOD.
STAFF RE-USING METAL CANS FOR FOOD STORAGE. NON-FOOD GRADE CONTAINERS AND CARDBOARD USED TO STORE FOOD.
STAFF RE-USING METAL CANS FOR FOOD STORAGE. NON-FOOD GRADE CONTAINERS AND CARDBOARD USED TO STORE FOOD.
STAFF RE-USING METAL CANS FOR FOOD STORAGE. NON-FOOD GRADE CONTAINERS AND CARDBOARD USED TO STORE FOOD.
STAFF RE-USING METAL CANS FOR FOOD STORAGE. NON-FOOD GRADE CONTAINERS AND CARDBOARD USED TO STORE FOOD.
STAFF RE-USING METAL CANS FOR FOOD STORAGE. NON-FOOD GRADE CONTAINERS AND CARDBOARD USED TO STORE FOOD.
STAFF RE-USING METAL CANS FOR FOOD STORAGE. NON-FOOD GRADE CONTAINERS AND CARDBOARD USED TO STORE FOOD.
STAFF RE-USING METAL CANS FOR FOOD STORAGE. NON-FOOD GRADE CONTAINERS AND CARDBOARD USED TO STORE FOOD.
STAFF RE-USING METAL CANS FOR FOOD STORAGE. NON-FOOD GRADE CONTAINERS AND CARDBOARD USED TO STORE FOOD.
STAFF RE-USING METAL CANS FOR FOOD STORAGE. NON-FOOD GRADE CONTAINERS AND CARDBOARD USED TO STORE FOOD.
STAFF RE-USING METAL CANS FOR FOOD STORAGE. NON-FOOD GRADE CONTAINERS AND CARDBOARD USED TO STORE FOOD.
STAFF RE-USING METAL CANS FOR FOOD STORAGE. NON-FOOD GRADE CONTAINERS AND CARDBOARD USED TO STORE FOOD.
STAFF RE-USING METAL CANS FOR FOOD STORAGE. NON-FOOD GRADE CONTAINERS AND CARDBOARD USED TO STORE FOOD.
STAFF RE-USING METAL CANS FOR FOOD STORAGE. NON-FOOD GRADE CONTAINERS AND CARDBOARD USED TO STORE FOOD.
STAFF RE-USING METAL CANS FOR FOOD STORAGE. NON-FOOD GRADE CONTAINERS AND CARDBOARD USED TO STORE FOOD.
STAFF RE-USING METAL CANS FOR FOOD STORAGE. NON-FOOD GRADE CONTAINERS AND CARDBOARD USED TO STORE FOOD.
STAFF RE-USING METAL CANS FOR FOOD STORAGE. NON-FOOD GRADE CONTAINERS AND CARDBOARD USED TO STORE FOOD.
STAFF RE-USING METAL CANS FOR FOOD STORAGE. NON-FOOD GRADE CONTAINERS AND CARDBOARD USED TO STORE FOOD.
STAFF RE-USING METAL CANS FOR FOOD STORAGE. NON-FOOD GRADE CONTAINERS AND CARDBOARD USED TO STORE FOOD.
STAFF RE-USING METAL CANS FOR FOOD STORAGE. NON-FOOD GRADE CONTAINERS AND CARDBOARD USED TO STORE FOOD.
STAFF RE-USING METAL CANS FOR FOOD STORAGE. NON-FOOD GRADE CONTAINERS AND CARDBOARD USED TO STORE FOOD.
STAFF RE-USING METAL CANS FOR FOOD STORAGE. NON-FOOD GRADE CONTAINERS AND CARDBOARD USED TO STORE FOOD.
STAFF RE-USING METAL CANS FOR FOOD STORAGE. NON-FOOD GRADE CONTAINERS AND CARDBOARD USED TO STORE FOOD.
STAFF RE-USING METAL CANS FOR FOOD STORAGE. NON-FOOD GRADE CONTAINERS AND CARDBOARD USED TO STORE FOOD.
STAFF RE-USING METAL CANS FOR FOOD STORAGE. NON-FOOD GRADE CONTAINERS AND CARDBOARD USED TO STORE FOOD.
STAFF RE-USING METAL CANS FOR FOOD STORAGE.
OBSERVED NUMEROUS DIRTY FOOD CONTACT CONTAINERS AT WOK LINE.
OBSERVED NUMEROUS DIRTY FOOD CONTAINERS ON WOK LINE.
OBSERVED HAND CONTACT FOOD CONTACT. OBSERVED NUMEROUS DIRTY FOOD CONTAINERS ON WOK LINE.
OBSERVED HAND CONTACT FOOD CONTACT. OBSERVED NUMEROUS DIRTY FOOD CONTAINERS ON WOK LINE.
OBSERVED HAND CONTACT FOOD CONTACT. OBSERVED NUMEROUS DIRTY FOOD CONTAINERS ON WOK LINE.
OBSERVED HAND CONTACT FOOD CONTACT. OBSERVED NUMEROUS DIRTY FOOD CONTAINERS ON WOK LINE.
OBSERVED HAND CONTACT FOOD CONTACT. OBSERVED NUMEROUS DIRTY FOOD CONTAINERS ON WOK LINE.
OBSERVED HAND CONTACT FOOD CONTACT. OBSERVED NUMEROUS DIRTY FOOD CONTAINERS ON WOK LINE.
OBSERVED HAND CONTACT FOOD CONTACT. OBSERVED NUMEROUS DIRTY FOOD CONTAINERS ON WOK LINE.
OBSERVED HAND CONTACT FOOD CONTACT. OBSERVED NUMEROUS DIRTY FOOD CONTAINERS ON WOK LINE.
OBSERVED HAND CONTACT FOOD CONTACT. OBSERVED NUMEROUS DIRTY FOOD CONTAINERS ON WOK LINE.
OBSERVED HAND CONTACT FOOD CONTACT. OBSERVED NUMEROUS DIRTY FOOD CONTAINERS ON WOK LINE.
OBSERVED HAND CONTACT FOOD CONTACT. OBSERVED NUMEROUS DIRTY FOOD CONTAINERS ON WOK LINE.
OBSERVED HAND CONTACT FOOD CONTACT. OBSERVED NUMEROUS DIRTY FOOD CONTAINERS ON WOK LINE.
OBSERVED HAND CONTACT FOOD CONTACT. OBSERVED NUMEROUS DIRTY FOOD CONTAINERS ON WOK LINE.
OBSERVED HAND CONTACT FOOD CONTACT. OBSERVED NUMEROUS DIRTY FOOD CONTAINERS ON WOK LINE.
OBSERVED HAND CONTACT FOOD CONTACT. OBSERVED NUMEROUS DIRTY FOOD CONTAINERS ON WOK LINE.
OBSERVED HAND CONTACT FOOD CONTACT. OBSERVED NUMEROUS DIRTY FOOD CONTAINERS ON WOK LINE.
OBSERVED HAND CONTACT FOOD CONTACT. OBSERVED NUMEROUS DIRTY FOOD CONTAINERS ON WOK LINE.
OBSERVED HAND CONTACT FOOD CONTACT. OBSERVED NUMEROUS DIRTY FOOD CONTAINERS ON WOK LINE.
OBSERVED HAND CONTACT FOOD CONTACT. OBSERVED NUMEROUS DIRTY FOOD CONTAINERS ON WOK LINE.
OBSERVED HAND CONTACT FOOD CONTACT. OBSERVED NUMEROUS DIRTY FOOD CONTAINERS ON WOK LINE.
OBSERVED HAND CONTACT FOOD CONTACT. OBSERVED NUMEROUS DIRTY FOOD CONTAINERS ON WOK LINE.
OBSERVED HAND CONTACT FOOD CONTACT. OBSERVED NUMEROUS DIRTY FOOD CONTAINERS ON WOK LINE.
OBSERVED HAND CONTACT FOOD CONTACT. OBSERVED NUMEROUS DIRTY FOOD CONTAINERS ON WOK LINE.
OBSERVED HAND CONTACT FOOD CONTACT. OBSERVED NUMEROUS DIRTY FOOD CONTAINERS ON WOK LINE.
OBSERVED HAND CONTACT FOOD CONTACT. OBSERVED NUMEROUS DIRTY FOOD CONTAINERS ON WOK LINE.
OBSERVED HAND CONTACT FOOD CONTACT. OBSERVED NUMEROUS DIRTY FOOD CONTAINERS ON WOK LINE.
OBSERVED HAND CONTACT FOOD CONTACT. OBSERVED NUMEROUS DIRTY FOOD CONTAINERS ON WOK LINE.
OBSERVED HAND CONTACT FOOD CONTACT. OBSERVED NUMEROUS DIRTY FOOD CONTAINERS ON WOK LINE.
OBSERVED HAND CONTACT FOOD CONTACT. OBSERVED NUMEROUS DIRTY FOOD CONTAINERS ON WOK LINE.
OBSERVED HAND CONTACT FOOD CONTACT. OBSERVED NUMEROUS DIRTY FOOD CONTAINERS ON WOK LINE.
OBSERVED HAND CONTACT FOOD CONTACT. OBSERVED NUMEROUS DIRTY FOOD CONTAINERS ON WOK LINE.
OBSERVED HAND CONTACT FOOD CONTACT. OBSERVED NUMEROUS DIRTY FOOD CONTAINERS ON WOK LINE.
OBSERVED HAND CONTACT FOOD CONTACT. OBSERVED NUMEROUS DIRTY FOOD CONTAINERS ON WOK LINE.
OBSERVED HAND CONTACT FOOD CONTACT. OBSERVED NUMEROUS DIRTY FOOD CONTAINERS ON WOK LINE.
OBSERVED HAND CONTACT FOOD CONTACT. OBSERVED NUMEROUS DIRTY FOOD CONTAINERS ON WOK LINE.
OBSERVED HAND CONTACT FOOD CONTACT. OBSERVED NUMEROUS DIRTY FOOD CONTAINERS ON WOK LINE.
OBSERVED HAND CONTACT FOOD CONTACT.
OWNER 1 FSC MANAGER NOT KNOWLEDGEABLE ABOUT FOOD SAFETY.
RAW BEEF STORED OVER VEGETABLES IN FREEZER.
RAW CHICKEN ON COUNTER AND RAW SHRIMP IN BOWL NOT THAWING PROPERLY.
WOK CHEF NOT WASHING HANDS IN APPROVED HAND SINK.

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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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