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Business Info

Restaurant: THAI CAFE RESTAURANT
Address: 692 Barber Lane, Milpitas, CA 95035
Type: Restaurant 0-5 Employees
Total inspections: 8
Last inspection: Sep 26, 2013

Score
(the higher the better)
92

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Violation descriptions and comments

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 shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)

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.
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))
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)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269)

All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
No employees shall eat, drink, or smoke in any work area. (113977)
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))
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.

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)
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)
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
All potentially hazardous food shall be RAPIDLY cooled from 135�°F to 70�°F, within 2 hours, and then from 70�°F to 41 �°F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
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))
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
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 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))
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))
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 potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269)
Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
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))

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)
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))
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 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)
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)

Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
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)
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 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)

DISHWASHER TESTED IN 0PPM.
ICE MACHINE INTERIOR PANELING OBSERVED WITH MOLD LIKE GROWTH. DISHWASHER TESTED IN 0PPM.
ICE MACHINE INTERIOR PANELING OBSERVED WITH MOLD LIKE GROWTH. DISHWASHER TESTED IN 0PPM.
ICE MACHINE INTERIOR PANELING OBSERVED WITH MOLD LIKE GROWTH. DISHWASHER TESTED IN 0PPM.
ICE MACHINE INTERIOR PANELING OBSERVED WITH MOLD LIKE GROWTH. DISHWASHER TESTED IN 0PPM.
ICE MACHINE INTERIOR PANELING OBSERVED WITH MOLD LIKE GROWTH. DISHWASHER TESTED IN 0PPM.
ICE MACHINE INTERIOR PANELING OBSERVED WITH MOLD LIKE GROWTH. DISHWASHER TESTED IN 0PPM.
ICE MACHINE INTERIOR PANELING OBSERVED WITH MOLD LIKE GROWTH. DISHWASHER TESTED IN 0PPM.
ICE MACHINE INTERIOR PANELING OBSERVED WITH MOLD LIKE GROWTH. DISHWASHER TESTED IN 0PPM.
ICE MACHINE INTERIOR PANELING OBSERVED WITH MOLD LIKE GROWTH. DISHWASHER TESTED IN 0PPM.
ICE MACHINE INTERIOR PANELING OBSERVED WITH MOLD LIKE GROWTH. DISHWASHER TESTED IN 0PPM.
ICE MACHINE INTERIOR PANELING OBSERVED WITH MOLD LIKE GROWTH. DISHWASHER TESTED IN 0PPM.
ICE MACHINE INTERIOR PANELING OBSERVED WITH MOLD LIKE GROWTH. DISHWASHER TESTED IN 0PPM.
ICE MACHINE INTERIOR PANELING OBSERVED WITH MOLD LIKE GROWTH. DISHWASHER TESTED IN 0PPM.
ICE MACHINE INTERIOR PANELING OBSERVED WITH MOLD LIKE GROWTH. DISHWASHER TESTED IN 0PPM.
ICE MACHINE INTERIOR PANELING OBSERVED WITH MOLD LIKE GROWTH. DISHWASHER TESTED IN 0PPM.
ICE MACHINE INTERIOR PANELING OBSERVED WITH MOLD LIKE GROWTH. DISHWASHER TESTED IN 0PPM.
ICE MACHINE INTERIOR PANELING OBSERVED WITH MOLD LIKE GROWTH. DISHWASHER TESTED IN 0PPM.
ICE MACHINE INTERIOR PANELING OBSERVED WITH MOLD LIKE GROWTH. DISHWASHER TESTED IN 0PPM.
ICE MACHINE INTERIOR PANELING OBSERVED WITH MOLD LIKE GROWTH. DISHWASHER TESTED IN 0PPM.
ICE MACHINE INTERIOR PANELING OBSERVED WITH MOLD LIKE GROWTH. DISHWASHER TESTED IN 0PPM.
ICE MACHINE INTERIOR PANELING OBSERVED WITH MOLD LIKE GROWTH. DISHWASHER TESTED IN 0PPM.
ICE MACHINE INTERIOR PANELING OBSERVED WITH MOLD LIKE GROWTH. DISHWASHER TESTED IN 0PPM.
ICE MACHINE INTERIOR PANELING OBSERVED WITH MOLD LIKE GROWTH. DISHWASHER TESTED IN 0PPM.
ICE MACHINE INTERIOR PANELING OBSERVED WITH MOLD LIKE GROWTH. DISHWASHER TESTED IN 0PPM.
ICE MACHINE INTERIOR PANELING OBSERVED WITH MOLD LIKE GROWTH. DISHWASHER TESTED IN 0PPM.
ICE MACHINE INTERIOR PANELING OBSERVED WITH MOLD LIKE GROWTH. DISHWASHER TESTED IN 0PPM.
ICE MACHINE INTERIOR PANELING OBSERVED WITH MOLD LIKE GROWTH. DISHWASHER TESTED IN 0PPM.
ICE MACHINE INTERIOR PANELING OBSERVED WITH MOLD LIKE GROWTH. DISHWASHER TESTED IN 0PPM.
ICE MACHINE INTERIOR PANELING OBSERVED WITH MOLD LIKE GROWTH. DISHWASHER TESTED IN 0PPM.
ICE MACHINE INTERIOR PANELING OBSERVED WITH MOLD LIKE GROWTH. DISHWASHER TESTED IN 0PPM.
ICE MACHINE INTERIOR PANELING OBSERVED WITH MOLD LIKE GROWTH. DISHWASHER TESTED IN 0PPM.
ICE MACHINE INTERIOR PANELING OBSERVED WITH MOLD LIKE GROWTH. DISHWASHER TESTED IN 0PPM.
ICE MACHINE INTERIOR PANELING OBSERVED WITH MOLD LIKE GROWTH. DISHWASHER TESTED IN 0PPM.
ICE MACHINE INTERIOR PANELING OBSERVED WITH MOLD LIKE GROWTH. DISHWASHER TESTED IN 0PPM.
ICE MACHINE INTERIOR PANELING OBSERVED WITH MOLD LIKE GROWTH. DISHWASHER TESTED IN 0PPM.
ICE MACHINE INTERIOR PANELING OBSERVED WITH MOLD LIKE GROWTH. DISHWASHER TESTED IN 0PPM.
ICE MACHINE INTERIOR PANELING OBSERVED WITH MOLD LIKE GROWTH. DISHWASHER TESTED IN 0PPM.
ICE MACHINE INTERIOR PANELING OBSERVED WITH MOLD LIKE GROWTH. DISHWASHER TESTED IN 0PPM.
ICE MACHINE INTERIOR PANELING OBSERVED WITH MOLD LIKE GROWTH. DISHWASHER TESTED IN 0PPM.
ICE MACHINE INTERIOR PANELING OBSERVED WITH MOLD LIKE GROWTH. DISHWASHER TESTED IN 0PPM.
ICE MACHINE INTERIOR PANELING OBSERVED WITH MOLD LIKE GROWTH. DISHWASHER TESTED IN 0PPM.
ICE MACHINE INTERIOR PANELING OBSERVED WITH MOLD LIKE GROWTH. DISHWASHER TESTED IN 0PPM.
ICE MACHINE INTERIOR PANELING OBSERVED WITH MOLD LIKE GROWTH. DISHWASHER TESTED IN 0PPM.
ICE MACHINE INTERIOR PANELING OBSERVED WITH MOLD LIKE GROWTH. DISHWASHER TESTED IN 0PPM.
ICE MACHINE INTERIOR PANELING OBSERVED WITH MOLD LIKE GROWTH. DISHWASHER TESTED IN 0PPM.
ICE MACHINE INTERIOR PANELING OBSERVED WITH MOLD LIKE GROWTH. DISHWASHER TESTED IN 0PPM.
ICE MACHINE INTERIOR PANELING OBSERVED WITH MOLD LIKE GROWTH. DISHWASHER TESTED IN 0PPM.
ICE MACHINE INTERIOR PANELING OBSERVED WITH MOLD LIKE GROWTH. DISHWASHER TESTED IN 0PPM.
ICE MACHINE INTERIOR PANELING OBSERVED WITH MOLD LIKE GROWTH. DISHWASHER TESTED IN 0PPM.
ICE MACHINE INTERIOR PANELING OBSERVED WITH MOLD LIKE GROWTH. DISHWASHER TESTED IN 0PPM.
ICE MACHINE INTERIOR PANELING OBSERVED WITH MOLD LIKE GROWTH. DISHWASHER TESTED IN 0PPM.
ICE MACHINE INTERIOR PANELING OBSERVED WITH MOLD LIKE GROWTH. DISHWASHER TESTED IN 0PPM.
ICE MACHINE INTERIOR PANELING OBSERVED WITH MOLD LIKE GROWTH. DISHWASHER TESTED IN 0PPM.
ICE MACHINE INTERIOR PANELING OBSERVED WITH MOLD LIKE GROWTH. DISHWASHER TESTED IN 0PPM.
ICE MACHINE INTERIOR PANELING OBSERVED WITH MOLD LIKE GROWTH. DISHWASHER TESTED IN 0PPM.
ICE MACHINE INTERIOR PANELING OBSERVED WITH MOLD LIKE GROWTH. DISHWASHER TESTED IN 0PPM.
ICE MACHINE INTERIOR PANELING OBSERVED WITH MOLD LIKE GROWTH. DISHWASHER TESTED IN 0PPM.
ICE MACHINE INTERIOR PANELING OBSERVED WITH MOLD LIKE GROWTH. DISHWASHER TESTED IN 0PPM.
ICE MACHINE INTERIOR PANELING OBSERVED WITH MOLD LIKE GROWTH. DISHWASHER TESTED IN 0PPM.
ICE MACHINE INTERIOR PANELING OBSERVED WITH MOLD LIKE GROWTH.
FACILITY HAS QUAT TEST STRIPS, BUT DOES NOT USE QUAT.
OBSERVED FRIED WONTONS WITH FILLING AT ROOM TEMPERATURE AT COUNTER AND SEVERAL SAUCES BY NOT IN USE FRYER AREA. WORKER INDICATED ITEMS USED BY LUNCH AND IF LEFT AFTER LUNCH SERVICE ITEMS ARE DISCARDED.
OBSERVED RAW BEEF AND SHRIMP AND CHICKEN INDIVIDUALLY BAGGED THAWING IN A TUB AT ROOM TEMPERATURE.
OBSERVED RAW MEATS STORED ABOVE VEGETABLES.
OBSERVED SEVERAL PIECES OF EQUIPMENT (FRYER, COOK TOP, HIGH CAPACITY BURNER) NOT IN USE AT FACILITY.
OBSERVED CARDBOARD AND PAPER IN USE AS SHELF LINES.
NUMEROUS 5 GALLON BUCKETS WHICH HELD VARYING PRODUCTS RE-USED TO HOLD FOODS. OBSERVED SEVERAL PIECES OF EQUIPMENT (FRYER, COOK TOP, HIGH CAPACITY BURNER) NOT IN USE AT FACILITY.
OBSERVED CARDBOARD AND PAPER IN USE AS SHELF LINES.
NUMEROUS 5 GALLON BUCKETS WHICH HELD VARYING PRODUCTS RE-USED TO HOLD FOODS. OBSERVED SEVERAL PIECES OF EQUIPMENT (FRYER, COOK TOP, HIGH CAPACITY BURNER) NOT IN USE AT FACILITY.
OBSERVED CARDBOARD AND PAPER IN USE AS SHELF LINES.
NUMEROUS 5 GALLON BUCKETS WHICH HELD VARYING PRODUCTS RE-USED TO HOLD FOODS. OBSERVED SEVERAL PIECES OF EQUIPMENT (FRYER, COOK TOP, HIGH CAPACITY BURNER) NOT IN USE AT FACILITY.
OBSERVED CARDBOARD AND PAPER IN USE AS SHELF LINES.
NUMEROUS 5 GALLON BUCKETS WHICH HELD VARYING PRODUCTS RE-USED TO HOLD FOODS. OBSERVED SEVERAL PIECES OF EQUIPMENT (FRYER, COOK TOP, HIGH CAPACITY BURNER) NOT IN USE AT FACILITY.
OBSERVED CARDBOARD AND PAPER IN USE AS SHELF LINES.
NUMEROUS 5 GALLON BUCKETS WHICH HELD VARYING PRODUCTS RE-USED TO HOLD FOODS. OBSERVED SEVERAL PIECES OF EQUIPMENT (FRYER, COOK TOP, HIGH CAPACITY BURNER) NOT IN USE AT FACILITY.
OBSERVED CARDBOARD AND PAPER IN USE AS SHELF LINES.
NUMEROUS 5 GALLON BUCKETS WHICH HELD VARYING PRODUCTS RE-USED TO HOLD FOODS. OBSERVED SEVERAL PIECES OF EQUIPMENT (FRYER, COOK TOP, HIGH CAPACITY BURNER) NOT IN USE AT FACILITY.
OBSERVED CARDBOARD AND PAPER IN USE AS SHELF LINES.
NUMEROUS 5 GALLON BUCKETS WHICH HELD VARYING PRODUCTS RE-USED TO HOLD FOODS. OBSERVED SEVERAL PIECES OF EQUIPMENT (FRYER, COOK TOP, HIGH CAPACITY BURNER) NOT IN USE AT FACILITY.
OBSERVED CARDBOARD AND PAPER IN USE AS SHELF LINES.
NUMEROUS 5 GALLON BUCKETS WHICH HELD VARYING PRODUCTS RE-USED TO HOLD FOODS. OBSERVED SEVERAL PIECES OF EQUIPMENT (FRYER, COOK TOP, HIGH CAPACITY BURNER) NOT IN USE AT FACILITY.
OBSERVED CARDBOARD AND PAPER IN USE AS SHELF LINES.
NUMEROUS 5 GALLON BUCKETS WHICH HELD VARYING PRODUCTS RE-USED TO HOLD FOODS. OBSERVED SEVERAL PIECES OF EQUIPMENT (FRYER, COOK TOP, HIGH CAPACITY BURNER) NOT IN USE AT FACILITY.
OBSERVED CARDBOARD AND PAPER IN USE AS SHELF LINES.
NUMEROUS 5 GALLON BUCKETS WHICH HELD VARYING PRODUCTS RE-USED TO HOLD FOODS. OBSERVED SEVERAL PIECES OF EQUIPMENT (FRYER, COOK TOP, HIGH CAPACITY BURNER) NOT IN USE AT FACILITY.
OBSERVED CARDBOARD AND PAPER IN USE AS SHELF LINES.
NUMEROUS 5 GALLON BUCKETS WHICH HELD VARYING PRODUCTS RE-USED TO HOLD FOODS. OBSERVED SEVERAL PIECES OF EQUIPMENT (FRYER, COOK TOP, HIGH CAPACITY BURNER) NOT IN USE AT FACILITY.
OBSERVED CARDBOARD AND PAPER IN USE AS SHELF LINES.
NUMEROUS 5 GALLON BUCKETS WHICH HELD VARYING PRODUCTS RE-USED TO HOLD FOODS. OBSERVED SEVERAL PIECES OF EQUIPMENT (FRYER, COOK TOP, HIGH CAPACITY BURNER) NOT IN USE AT FACILITY.
OBSERVED CARDBOARD AND PAPER IN USE AS SHELF LINES.
NUMEROUS 5 GALLON BUCKETS WHICH HELD VARYING PRODUCTS RE-USED TO HOLD FOODS. OBSERVED SEVERAL PIECES OF EQUIPMENT (FRYER, COOK TOP, HIGH CAPACITY BURNER) NOT IN USE AT FACILITY.
OBSERVED CARDBOARD AND PAPER IN USE AS SHELF LINES.
NUMEROUS 5 GALLON BUCKETS WHICH HELD VARYING PRODUCTS RE-USED TO HOLD FOODS. OBSERVED SEVERAL PIECES OF EQUIPMENT (FRYER, COOK TOP, HIGH CAPACITY BURNER) NOT IN USE AT FACILITY.
OBSERVED CARDBOARD AND PAPER IN USE AS SHELF LINES.
NUMEROUS 5 GALLON BUCKETS WHICH HELD VARYING PRODUCTS RE-USED TO HOLD FOODS. OBSERVED SEVERAL PIECES OF EQUIPMENT (FRYER, COOK TOP, HIGH CAPACITY BURNER) NOT IN USE AT FACILITY.
OBSERVED CARDBOARD AND PAPER IN USE AS SHELF LINES.
NUMEROUS 5 GALLON BUCKETS WHICH HELD VARYING PRODUCTS RE-USED TO HOLD FOODS. OBSERVED SEVERAL PIECES OF EQUIPMENT (FRYER, COOK TOP, HIGH CAPACITY BURNER) NOT IN USE AT FACILITY.
OBSERVED CARDBOARD AND PAPER IN USE AS SHELF LINES.
NUMEROUS 5 GALLON BUCKETS WHICH HELD VARYING PRODUCTS RE-USED TO HOLD FOODS. OBSERVED SEVERAL PIECES OF EQUIPMENT (FRYER, COOK TOP, HIGH CAPACITY BURNER) NOT IN USE AT FACILITY.
OBSERVED CARDBOARD AND PAPER IN USE AS SHELF LINES.
NUMEROUS 5 GALLON BUCKETS WHICH HELD VARYING PRODUCTS RE-USED TO HOLD FOODS. OBSERVED SEVERAL PIECES OF EQUIPMENT (FRYER, COOK TOP, HIGH CAPACITY BURNER) NOT IN USE AT FACILITY.
OBSERVED CARDBOARD AND PAPER IN USE AS SHELF LINES.
NUMEROUS 5 GALLON BUCKETS WHICH HELD VARYING PRODUCTS RE-USED TO HOLD FOODS. OBSERVED SEVERAL PIECES OF EQUIPMENT (FRYER, COOK TOP, HIGH CAPACITY BURNER) NOT IN USE AT FACILITY.
OBSERVED CARDBOARD AND PAPER IN USE AS SHELF LINES.
NUMEROUS 5 GALLON BUCKETS WHICH HELD VARYING PRODUCTS RE-USED TO HOLD FOODS. OBSERVED SEVERAL PIECES OF EQUIPMENT (FRYER, COOK TOP, HIGH CAPACITY BURNER) NOT IN USE AT FACILITY.
OBSERVED CARDBOARD AND PAPER IN USE AS SHELF LINES.
NUMEROUS 5 GALLON BUCKETS WHICH HELD VARYING PRODUCTS RE-USED TO HOLD FOODS. OBSERVED SEVERAL PIECES OF EQUIPMENT (FRYER, COOK TOP, HIGH CAPACITY BURNER) NOT IN USE AT FACILITY.
OBSERVED CARDBOARD AND PAPER IN USE AS SHELF LINES.
NUMEROUS 5 GALLON BUCKETS WHICH HELD VARYING PRODUCTS RE-USED TO HOLD FOODS. OBSERVED SEVERAL PIECES OF EQUIPMENT (FRYER, COOK TOP, HIGH CAPACITY BURNER) NOT IN USE AT FACILITY.
OBSERVED CARDBOARD AND PAPER IN USE AS SHELF LINES.
NUMEROUS 5 GALLON BUCKETS WHICH HELD VARYING PRODUCTS RE-USED TO HOLD FOODS. OBSERVED SEVERAL PIECES OF EQUIPMENT (FRYER, COOK TOP, HIGH CAPACITY BURNER) NOT IN USE AT FACILITY.
OBSERVED CARDBOARD AND PAPER IN USE AS SHELF LINES.
NUMEROUS 5 GALLON BUCKETS WHICH HELD VARYING PRODUCTS RE-USED TO HOLD FOODS. OBSERVED SEVERAL PIECES OF EQUIPMENT (FRYER, COOK TOP, HIGH CAPACITY BURNER) NOT IN USE AT FACILITY.
OBSERVED CARDBOARD AND PAPER IN USE AS SHELF LINES.
NUMEROUS 5 GALLON BUCKETS WHICH HELD VARYING PRODUCTS RE-USED TO HOLD FOODS. OBSERVED SEVERAL PIECES OF EQUIPMENT (FRYER, COOK TOP, HIGH CAPACITY BURNER) NOT IN USE AT FACILITY.
OBSERVED CARDBOARD AND PAPER IN USE AS SHELF LINES.
NUMEROUS 5 GALLON BUCKETS WHICH HELD VARYING PRODUCTS RE-USED TO HOLD FOODS. OBSERVED SEVERAL PIECES OF EQUIPMENT (FRYER, COOK TOP, HIGH CAPACITY BURNER) NOT IN USE AT FACILITY.
OBSERVED CARDBOARD AND PAPER IN USE AS SHELF LINES.
NUMEROUS 5 GALLON BUCKETS WHICH HELD VARYING PRODUCTS RE-USED TO HOLD FOODS. OBSERVED SEVERAL PIECES OF EQUIPMENT (FRYER, COOK TOP, HIGH CAPACITY BURNER) NOT IN USE AT FACILITY.
OBSERVED CARDBOARD AND PAPER IN USE AS SHELF LINES.
NUMEROUS 5 GALLON BUCKETS WHICH HELD VARYING PRODUCTS RE-USED TO HOLD FOODS. OBSERVED SEVERAL PIECES OF EQUIPMENT (FRYER, COOK TOP, HIGH CAPACITY BURNER) NOT IN USE AT FACILITY.
OBSERVED CARDBOARD AND PAPER IN USE AS SHELF LINES.
NUMEROUS 5 GALLON BUCKETS WHICH HELD VARYING PRODUCTS RE-USED TO HOLD FOODS. OBSERVED SEVERAL PIECES OF EQUIPMENT (FRYER, COOK TOP, HIGH CAPACITY BURNER) NOT IN USE AT FACILITY.
OBSERVED CARDBOARD AND PAPER IN USE AS SHELF LINES.
NUMEROUS 5 GALLON BUCKETS WHICH HELD VARYING PRODUCTS RE-USED TO HOLD FOODS. OBSERVED SEVERAL PIECES OF EQUIPMENT (FRYER, COOK TOP, HIGH CAPACITY BURNER) NOT IN USE AT FACILITY.
OBSERVED CARDBOARD AND PAPER IN USE AS SHELF LINES.
NUMEROUS 5 GALLON BUCKETS WHICH HELD VARYING PRODUCTS RE-USED TO HOLD FOODS. OBSERVED SEVERAL PIECES OF EQUIPMENT (FRYER, COOK TOP, HIGH CAPACITY BURNER) NOT IN USE AT FACILITY.
OBSERVED CARDBOARD AND PAPER IN USE AS SHELF LINES.
NUMEROUS 5 GALLON BUCKETS WHICH HELD VARYING PRODUCTS RE-USED TO HOLD FOODS. OBSERVED SEVERAL PIECES OF EQUIPMENT (FRYER, COOK TOP, HIGH CAPACITY BURNER) NOT IN USE AT FACILITY.
OBSERVED CARDBOARD AND PAPER IN USE AS SHELF LINES.
NUMEROUS 5 GALLON BUCKETS WHICH HELD VARYING PRODUCTS RE-USED TO HOLD FOODS. OBSERVED SEVERAL PIECES OF EQUIPMENT (FRYER, COOK TOP, HIGH CAPACITY BURNER) NOT IN USE AT FACILITY.
OBSERVED CARDBOARD AND PAPER IN USE AS SHELF LINES.
NUMEROUS 5 GALLON BUCKETS WHICH HELD VARYING PRODUCTS RE-USED TO HOLD FOODS. OBSERVED SEVERAL PIECES OF EQUIPMENT (FRYER, COOK TOP, HIGH CAPACITY BURNER) NOT IN USE AT FACILITY.
OBSERVED CARDBOARD AND PAPER IN USE AS SHELF LINES.
NUMEROUS 5 GALLON BUCKETS WHICH HELD VARYING PRODUCTS RE-USED TO HOLD FOODS. OBSERVED SEVERAL PIECES OF EQUIPMENT (FRYER, COOK TOP, HIGH CAPACITY BURNER) NOT IN USE AT FACILITY.
OBSERVED CARDBOARD AND PAPER IN USE AS SHELF LINES.
NUMEROUS 5 GALLON BUCKETS WHICH HELD VARYING PRODUCTS RE-USED TO HOLD FOODS. OBSERVED SEVERAL PIECES OF EQUIPMENT (FRYER, COOK TOP, HIGH CAPACITY BURNER) NOT IN USE AT FACILITY.
OBSERVED CARDBOARD AND PAPER IN USE AS SHELF LINES.
NUMEROUS 5 GALLON BUCKETS WHICH HELD VARYING PRODUCTS RE-USED TO HOLD FOODS. OBSERVED SEVERAL PIECES OF EQUIPMENT (FRYER, COOK TOP, HIGH CAPACITY BURNER) NOT IN USE AT FACILITY.
OBSERVED CARDBOARD AND PAPER IN USE AS SHELF LINES.
NUMEROUS 5 GALLON BUCKETS WHICH HELD VARYING PRODUCTS RE-USED TO HOLD FOODS. OBSERVED SEVERAL PIECES OF EQUIPMENT (FRYER, COOK TOP, HIGH CAPACITY BURNER) NOT IN USE AT FACILITY.
OBSERVED CARDBOARD AND PAPER IN USE AS SHELF LINES.
NUMEROUS 5 GALLON BUCKETS WHICH HELD VARYING PRODUCTS RE-USED TO HOLD FOODS. OBSERVED SEVERAL PIECES OF EQUIPMENT (FRYER, COOK TOP, HIGH CAPACITY BURNER) NOT IN USE AT FACILITY.
OBSERVED CARDBOARD AND PAPER IN USE AS SHELF LINES.
NUMEROUS 5 GALLON BUCKETS WHICH HELD VARYING PRODUCTS RE-USED TO HOLD FOODS. OBSERVED SEVERAL PIECES OF EQUIPMENT (FRYER, COOK TOP, HIGH CAPACITY BURNER) NOT IN USE AT FACILITY.
OBSERVED CARDBOARD AND PAPER IN USE AS SHELF LINES.
NUMEROUS 5 GALLON BUCKETS WHICH HELD VARYING PRODUCTS RE-USED TO HOLD FOODS. OBSERVED SEVERAL PIECES OF EQUIPMENT (FRYER, COOK TOP, HIGH CAPACITY BURNER) NOT IN USE AT FACILITY.
OBSERVED CARDBOARD AND PAPER IN USE AS SHELF LINES.
NUMEROUS 5 GALLON BUCKETS WHICH HELD VARYING PRODUCTS RE-USED TO HOLD FOODS. OBSERVED SEVERAL PIECES OF EQUIPMENT (FRYER, COOK TOP, HIGH CAPACITY BURNER) NOT IN USE AT FACILITY.
OBSERVED CARDBOARD AND PAPER IN USE AS SHELF LINES.
NUMEROUS 5 GALLON BUCKETS WHICH HELD VARYING PRODUCTS RE-USED TO HOLD FOODS. OBSERVED SEVERAL PIECES OF EQUIPMENT (FRYER, COOK TOP, HIGH CAPACITY BURNER) NOT IN USE AT FACILITY.
OBSERVED CARDBOARD AND PAPER IN USE AS SHELF LINES.
NUMEROUS 5 GALLON BUCKETS WHICH HELD VARYING PRODUCTS RE-USED TO HOLD FOODS. OBSERVED SEVERAL PIECES OF EQUIPMENT (FRYER, COOK TOP, HIGH CAPACITY BURNER) NOT IN USE AT FACILITY.
OBSERVED CARDBOARD AND PAPER IN USE AS SHELF LINES.
NUMEROUS 5 GALLON BUCKETS WHICH HELD VARYING PRODUCTS RE-USED TO HOLD FOODS. OBSERVED SEVERAL PIECES OF EQUIPMENT (FRYER, COOK TOP, HIGH CAPACITY BURNER) NOT IN USE AT FACILITY.
OBSERVED CARDBOARD AND PAPER IN USE AS SHELF LINES.
NUMEROUS 5 GALLON BUCKETS WHICH HELD VARYING PRODUCTS RE-USED TO HOLD FOODS. OBSERVED SEVERAL PIECES OF EQUIPMENT (FRYER, COOK TOP, HIGH CAPACITY BURNER) NOT IN USE AT FACILITY.
OBSERVED CARDBOARD AND PAPER IN USE AS SHELF LINES.
NUMEROUS 5 GALLON BUCKETS WHICH HELD VARYING PRODUCTS RE-USED TO HOLD FOODS. OBSERVED SEVERAL PIECES OF EQUIPMENT (FRYER, COOK TOP, HIGH CAPACITY BURNER) NOT IN USE AT FACILITY.
OBSERVED CARDBOARD AND PAPER IN USE AS SHELF LINES.
NUMEROUS 5 GALLON BUCKETS WHICH HELD VARYING PRODUCTS RE-USED TO HOLD FOODS. OBSERVED SEVERAL PIECES OF EQUIPMENT (FRYER, COOK TOP, HIGH CAPACITY BURNER) NOT IN USE AT FACILITY.
OBSERVED CARDBOARD AND PAPER IN USE AS SHELF LINES.
NUMEROUS 5 GALLON BUCKETS WHICH HELD VARYING PRODUCTS RE-USED TO HOLD FOODS. OBSERVED SEVERAL PIECES OF EQUIPMENT (FRYER, COOK TOP, HIGH CAPACITY BURNER) NOT IN USE AT FACILITY.
OBSERVED CARDBOARD AND PAPER IN USE AS SHELF LINES.
NUMEROUS 5 GALLON BUCKETS WHICH HELD VARYING PRODUCTS RE-USED TO HOLD FOODS. OBSERVED SEVERAL PIECES OF EQUIPMENT (FRYER, COOK TOP, HIGH CAPACITY BURNER) NOT IN USE AT FACILITY.
OBSERVED CARDBOARD AND PAPER IN USE AS SHELF LINES.
NUMEROUS 5 GALLON BUCKETS WHICH HELD VARYING PRODUCTS RE-USED TO HOLD FOODS. OBSERVED SEVERAL PIECES OF EQUIPMENT (FRYER, COOK TOP, HIGH CAPACITY BURNER) NOT IN USE AT FACILITY.
OBSERVED CARDBOARD AND PAPER IN USE AS SHELF LINES.
NUMEROUS 5 GALLON BUCKETS WHICH HELD VARYING PRODUCTS RE-USED TO HOLD FOODS. OBSERVED SEVERAL PIECES OF EQUIPMENT (FRYER, COOK TOP, HIGH CAPACITY BURNER) NOT IN USE AT FACILITY.
OBSERVED CARDBOARD AND PAPER IN USE AS SHELF LINES.
NUMEROUS 5 GALLON BUCKETS WHICH HELD VARYING PRODUCTS RE-USED TO HOLD FOODS. OBSERVED SEVERAL PIECES OF EQUIPMENT (FRYER, COOK TOP, HIGH CAPACITY BURNER) NOT IN USE AT FACILITY.
OBSERVED CARDBOARD AND PAPER IN USE AS SHELF LINES.
NUMEROUS 5 GALLON BUCKETS WHICH HELD VARYING PRODUCTS RE-USED TO HOLD FOODS. OBSERVED SEVERAL PIECES OF EQUIPMENT (FRYER, COOK TOP, HIGH CAPACITY BURNER) NOT IN USE AT FACILITY.
OBSERVED CARDBOARD AND PAPER IN USE AS SHELF LINES.
NUMEROUS 5 GALLON BUCKETS WHICH HELD VARYING PRODUCTS RE-USED TO HOLD FOODS. OBSERVED SEVERAL PIECES OF EQUIPMENT (FRYER, COOK TOP, HIGH CAPACITY BURNER) NOT IN USE AT FACILITY.
OBSERVED CARDBOARD AND PAPER IN USE AS SHELF LINES.
NUMEROUS 5 GALLON BUCKETS WHICH HELD VARYING PRODUCTS RE-USED TO HOLD FOODS. OBSERVED SEVERAL PIECES OF EQUIPMENT (FRYER, COOK TOP, HIGH CAPACITY BURNER) NOT IN USE AT FACILITY.
OBSERVED CARDBOARD AND PAPER IN USE AS SHELF LINES.
NUMEROUS 5 GALLON BUCKETS WHICH HELD VARYING PRODUCTS RE-USED TO HOLD FOODS. OBSERVED SEVERAL PIECES OF EQUIPMENT (FRYER, COOK TOP, HIGH CAPACITY BURNER) NOT IN USE AT FACILITY.
OBSERVED CARDBOARD AND PAPER IN USE AS SHELF LINES.
NUMEROUS 5 GALLON BUCKETS WHICH HELD VARYING PRODUCTS RE-USED TO HOLD FOODS. OBSERVED SEVERAL PIECES OF EQUIPMENT (FRYER, COOK TOP, HIGH CAPACITY BURNER) NOT IN USE AT FACILITY.
OBSERVED CARDBOARD AND PAPER IN USE AS SHELF LINES.
NUMEROUS 5 GALLON BUCKETS WHICH HELD VARYING PRODUCTS RE-USED TO HOLD FOODS. OBSERVED SEVERAL PIECES OF EQUIPMENT (FRYER, COOK TOP, HIGH CAPACITY BURNER) NOT IN USE AT FACILITY.
OBSERVED CARDBOARD AND PAPER IN USE AS SHELF LINES.
NUMEROUS 5 GALLON BUCKETS WHICH HELD VARYING PRODUCTS RE-USED TO HOLD FOODS.
OBSERVED SQUID COOKED FISH AND FISH BALL HELD NEXT TO DROP BINS RANGING FROM 41F TO 50F.
OBSERVED RICE NOODLES DELIVERED AT 11 AT ROOM TEMPERATURE (76F) ON COUNTER.
CURRY SAUCE TEMPED AT 74F AT HOT HOLDING UNIT. OBSERVED SQUID COOKED FISH AND FISH BALL HELD NEXT TO DROP BINS RANGING FROM 41F TO 50F.
OBSERVED RICE NOODLES DELIVERED AT 11 AT ROOM TEMPERATURE (76F) ON COUNTER.
CURRY SAUCE TEMPED AT 74F AT HOT HOLDING UNIT. OBSERVED SQUID COOKED FISH AND FISH BALL HELD NEXT TO DROP BINS RANGING FROM 41F TO 50F.
OBSERVED RICE NOODLES DELIVERED AT 11 AT ROOM TEMPERATURE (76F) ON COUNTER.
CURRY SAUCE TEMPED AT 74F AT HOT HOLDING UNIT. OBSERVED SQUID COOKED FISH AND FISH BALL HELD NEXT TO DROP BINS RANGING FROM 41F TO 50F.
OBSERVED RICE NOODLES DELIVERED AT 11 AT ROOM TEMPERATURE (76F) ON COUNTER.
CURRY SAUCE TEMPED AT 74F AT HOT HOLDING UNIT. OBSERVED SQUID COOKED FISH AND FISH BALL HELD NEXT TO DROP BINS RANGING FROM 41F TO 50F.
OBSERVED RICE NOODLES DELIVERED AT 11 AT ROOM TEMPERATURE (76F) ON COUNTER.
CURRY SAUCE TEMPED AT 74F AT HOT HOLDING UNIT. OBSERVED SQUID COOKED FISH AND FISH BALL HELD NEXT TO DROP BINS RANGING FROM 41F TO 50F.
OBSERVED RICE NOODLES DELIVERED AT 11 AT ROOM TEMPERATURE (76F) ON COUNTER.
CURRY SAUCE TEMPED AT 74F AT HOT HOLDING UNIT. OBSERVED SQUID COOKED FISH AND FISH BALL HELD NEXT TO DROP BINS RANGING FROM 41F TO 50F.
OBSERVED RICE NOODLES DELIVERED AT 11 AT ROOM TEMPERATURE (76F) ON COUNTER.
CURRY SAUCE TEMPED AT 74F AT HOT HOLDING UNIT. OBSERVED SQUID COOKED FISH AND FISH BALL HELD NEXT TO DROP BINS RANGING FROM 41F TO 50F.
OBSERVED RICE NOODLES DELIVERED AT 11 AT ROOM TEMPERATURE (76F) ON COUNTER.
CURRY SAUCE TEMPED AT 74F AT HOT HOLDING UNIT. OBSERVED SQUID COOKED FISH AND FISH BALL HELD NEXT TO DROP BINS RANGING FROM 41F TO 50F.
OBSERVED RICE NOODLES DELIVERED AT 11 AT ROOM TEMPERATURE (76F) ON COUNTER.
CURRY SAUCE TEMPED AT 74F AT HOT HOLDING UNIT. OBSERVED SQUID COOKED FISH AND FISH BALL HELD NEXT TO DROP BINS RANGING FROM 41F TO 50F.
OBSERVED RICE NOODLES DELIVERED AT 11 AT ROOM TEMPERATURE (76F) ON COUNTER.
CURRY SAUCE TEMPED AT 74F AT HOT HOLDING UNIT. OBSERVED SQUID COOKED FISH AND FISH BALL HELD NEXT TO DROP BINS RANGING FROM 41F TO 50F.
OBSERVED RICE NOODLES DELIVERED AT 11 AT ROOM TEMPERATURE (76F) ON COUNTER.
CURRY SAUCE TEMPED AT 74F AT HOT HOLDING UNIT. OBSERVED SQUID COOKED FISH AND FISH BALL HELD NEXT TO DROP BINS RANGING FROM 41F TO 50F.
OBSERVED RICE NOODLES DELIVERED AT 11 AT ROOM TEMPERATURE (76F) ON COUNTER.
CURRY SAUCE TEMPED AT 74F AT HOT HOLDING UNIT. OBSERVED SQUID COOKED FISH AND FISH BALL HELD NEXT TO DROP BINS RANGING FROM 41F TO 50F.
OBSERVED RICE NOODLES DELIVERED AT 11 AT ROOM TEMPERATURE (76F) ON COUNTER.
CURRY SAUCE TEMPED AT 74F AT HOT HOLDING UNIT. OBSERVED SQUID COOKED FISH AND FISH BALL HELD NEXT TO DROP BINS RANGING FROM 41F TO 50F.
OBSERVED RICE NOODLES DELIVERED AT 11 AT ROOM TEMPERATURE (76F) ON COUNTER.
CURRY SAUCE TEMPED AT 74F AT HOT HOLDING UNIT. OBSERVED SQUID COOKED FISH AND FISH BALL HELD NEXT TO DROP BINS RANGING FROM 41F TO 50F.
OBSERVED RICE NOODLES DELIVERED AT 11 AT ROOM TEMPERATURE (76F) ON COUNTER.
CURRY SAUCE TEMPED AT 74F AT HOT HOLDING UNIT. OBSERVED SQUID COOKED FISH AND FISH BALL HELD NEXT TO DROP BINS RANGING FROM 41F TO 50F.
OBSERVED RICE NOODLES DELIVERED AT 11 AT ROOM TEMPERATURE (76F) ON COUNTER.
CURRY SAUCE TEMPED AT 74F AT HOT HOLDING UNIT. OBSERVED SQUID COOKED FISH AND FISH BALL HELD NEXT TO DROP BINS RANGING FROM 41F TO 50F.
OBSERVED RICE NOODLES DELIVERED AT 11 AT ROOM TEMPERATURE (76F) ON COUNTER.
CURRY SAUCE TEMPED AT 74F AT HOT HOLDING UNIT. OBSERVED SQUID COOKED FISH AND FISH BALL HELD NEXT TO DROP BINS RANGING FROM 41F TO 50F.
OBSERVED RICE NOODLES DELIVERED AT 11 AT ROOM TEMPERATURE (76F) ON COUNTER.
CURRY SAUCE TEMPED AT 74F AT HOT HOLDING UNIT. OBSERVED SQUID COOKED FISH AND FISH BALL HELD NEXT TO DROP BINS RANGING FROM 41F TO 50F.
OBSERVED RICE NOODLES DELIVERED AT 11 AT ROOM TEMPERATURE (76F) ON COUNTER.
CURRY SAUCE TEMPED AT 74F AT HOT HOLDING UNIT. OBSERVED SQUID COOKED FISH AND FISH BALL HELD NEXT TO DROP BINS RANGING FROM 41F TO 50F.
OBSERVED RICE NOODLES DELIVERED AT 11 AT ROOM TEMPERATURE (76F) ON COUNTER.
CURRY SAUCE TEMPED AT 74F AT HOT HOLDING UNIT. OBSERVED SQUID COOKED FISH AND FISH BALL HELD NEXT TO DROP BINS RANGING FROM 41F TO 50F.
OBSERVED RICE NOODLES DELIVERED AT 11 AT ROOM TEMPERATURE (76F) ON COUNTER.
CURRY SAUCE TEMPED AT 74F AT HOT HOLDING UNIT. OBSERVED SQUID COOKED FISH AND FISH BALL HELD NEXT TO DROP BINS RANGING FROM 41F TO 50F.
OBSERVED RICE NOODLES DELIVERED AT 11 AT ROOM TEMPERATURE (76F) ON COUNTER.
CURRY SAUCE TEMPED AT 74F AT HOT HOLDING UNIT. OBSERVED SQUID COOKED FISH AND FISH BALL HELD NEXT TO DROP BINS RANGING FROM 41F TO 50F.
OBSERVED RICE NOODLES DELIVERED AT 11 AT ROOM TEMPERATURE (76F) ON COUNTER.
CURRY SAUCE TEMPED AT 74F AT HOT HOLDING UNIT. OBSERVED SQUID COOKED FISH AND FISH BALL HELD NEXT TO DROP BINS RANGING FROM 41F TO 50F.
OBSERVED RICE NOODLES DELIVERED AT 11 AT ROOM TEMPERATURE (76F) ON COUNTER.
CURRY SAUCE TEMPED AT 74F AT HOT HOLDING UNIT. OBSERVED SQUID COOKED FISH AND FISH BALL HELD NEXT TO DROP BINS RANGING FROM 41F TO 50F.
OBSERVED RICE NOODLES DELIVERED AT 11 AT ROOM TEMPERATURE (76F) ON COUNTER.
CURRY SAUCE TEMPED AT 74F AT HOT HOLDING UNIT. OBSERVED SQUID COOKED FISH AND FISH BALL HELD NEXT TO DROP BINS RANGING FROM 41F TO 50F.
OBSERVED RICE NOODLES DELIVERED AT 11 AT ROOM TEMPERATURE (76F) ON COUNTER.
CURRY SAUCE TEMPED AT 74F AT HOT HOLDING UNIT. OBSERVED SQUID COOKED FISH AND FISH BALL HELD NEXT TO DROP BINS RANGING FROM 41F TO 50F.
OBSERVED RICE NOODLES DELIVERED AT 11 AT ROOM TEMPERATURE (76F) ON COUNTER.
CURRY SAUCE TEMPED AT 74F AT HOT HOLDING UNIT. OBSERVED SQUID COOKED FISH AND FISH BALL HELD NEXT TO DROP BINS RANGING FROM 41F TO 50F.
OBSERVED RICE NOODLES DELIVERED AT 11 AT ROOM TEMPERATURE (76F) ON COUNTER.
CURRY SAUCE TEMPED AT 74F AT HOT HOLDING UNIT. OBSERVED SQUID COOKED FISH AND FISH BALL HELD NEXT TO DROP BINS RANGING FROM 41F TO 50F.
OBSERVED RICE NOODLES DELIVERED AT 11 AT ROOM TEMPERATURE (76F) ON COUNTER.
CURRY SAUCE TEMPED AT 74F AT HOT HOLDING UNIT. OBSERVED SQUID COOKED FISH AND FISH BALL HELD NEXT TO DROP BINS RANGING FROM 41F TO 50F.
OBSERVED RICE NOODLES DELIVERED AT 11 AT ROOM TEMPERATURE (76F) ON COUNTER.
CURRY SAUCE TEMPED AT 74F AT HOT HOLDING UNIT. OBSERVED SQUID COOKED FISH AND FISH BALL HELD NEXT TO DROP BINS RANGING FROM 41F TO 50F.
OBSERVED RICE NOODLES DELIVERED AT 11 AT ROOM TEMPERATURE (76F) ON COUNTER.
CURRY SAUCE TEMPED AT 74F AT HOT HOLDING UNIT. OBSERVED SQUID COOKED FISH AND FISH BALL HELD NEXT TO DROP BINS RANGING FROM 41F TO 50F.
OBSERVED RICE NOODLES DELIVERED AT 11 AT ROOM TEMPERATURE (76F) ON COUNTER.
CURRY SAUCE TEMPED AT 74F AT HOT HOLDING UNIT. OBSERVED SQUID COOKED FISH AND FISH BALL HELD NEXT TO DROP BINS RANGING FROM 41F TO 50F.
OBSERVED RICE NOODLES DELIVERED AT 11 AT ROOM TEMPERATURE (76F) ON COUNTER.
CURRY SAUCE TEMPED AT 74F AT HOT HOLDING UNIT. OBSERVED SQUID COOKED FISH AND FISH BALL HELD NEXT TO DROP BINS RANGING FROM 41F TO 50F.
OBSERVED RICE NOODLES DELIVERED AT 11 AT ROOM TEMPERATURE (76F) ON COUNTER.
CURRY SAUCE TEMPED AT 74F AT HOT HOLDING UNIT. OBSERVED SQUID COOKED FISH AND FISH BALL HELD NEXT TO DROP BINS RANGING FROM 41F TO 50F.
OBSERVED RICE NOODLES DELIVERED AT 11 AT ROOM TEMPERATURE (76F) ON COUNTER.
CURRY SAUCE TEMPED AT 74F AT HOT HOLDING UNIT. OBSERVED SQUID COOKED FISH AND FISH BALL HELD NEXT TO DROP BINS RANGING FROM 41F TO 50F.
OBSERVED RICE NOODLES DELIVERED AT 11 AT ROOM TEMPERATURE (76F) ON COUNTER.
CURRY SAUCE TEMPED AT 74F AT HOT HOLDING UNIT. OBSERVED SQUID COOKED FISH AND FISH BALL HELD NEXT TO DROP BINS RANGING FROM 41F TO 50F.
OBSERVED RICE NOODLES DELIVERED AT 11 AT ROOM TEMPERATURE (76F) ON COUNTER.
CURRY SAUCE TEMPED AT 74F AT HOT HOLDING UNIT. OBSERVED SQUID COOKED FISH AND FISH BALL HELD NEXT TO DROP BINS RANGING FROM 41F TO 50F.
OBSERVED RICE NOODLES DELIVERED AT 11 AT ROOM TEMPERATURE (76F) ON COUNTER.
CURRY SAUCE TEMPED AT 74F AT HOT HOLDING UNIT. OBSERVED SQUID COOKED FISH AND FISH BALL HELD NEXT TO DROP BINS RANGING FROM 41F TO 50F.
OBSERVED RICE NOODLES DELIVERED AT 11 AT ROOM TEMPERATURE (76F) ON COUNTER.
CURRY SAUCE TEMPED AT 74F AT HOT HOLDING UNIT. OBSERVED SQUID COOKED FISH AND FISH BALL HELD NEXT TO DROP BINS RANGING FROM 41F TO 50F.
OBSERVED RICE NOODLES DELIVERED AT 11 AT ROOM TEMPERATURE (76F) ON COUNTER.
CURRY SAUCE TEMPED AT 74F AT HOT HOLDING UNIT. OBSERVED SQUID COOKED FISH AND FISH BALL HELD NEXT TO DROP BINS RANGING FROM 41F TO 50F.
OBSERVED RICE NOODLES DELIVERED AT 11 AT ROOM TEMPERATURE (76F) ON COUNTER.
CURRY SAUCE TEMPED AT 74F AT HOT HOLDING UNIT. OBSERVED SQUID COOKED FISH AND FISH BALL HELD NEXT TO DROP BINS RANGING FROM 41F TO 50F.
OBSERVED RICE NOODLES DELIVERED AT 11 AT ROOM TEMPERATURE (76F) ON COUNTER.
CURRY SAUCE TEMPED AT 74F AT HOT HOLDING UNIT. OBSERVED SQUID COOKED FISH AND FISH BALL HELD NEXT TO DROP BINS RANGING FROM 41F TO 50F.
OBSERVED RICE NOODLES DELIVERED AT 11 AT ROOM TEMPERATURE (76F) ON COUNTER.
CURRY SAUCE TEMPED AT 74F AT HOT HOLDING UNIT. OBSERVED SQUID COOKED FISH AND FISH BALL HELD NEXT TO DROP BINS RANGING FROM 41F TO 50F.
OBSERVED RICE NOODLES DELIVERED AT 11 AT ROOM TEMPERATURE (76F) ON COUNTER.
CURRY SAUCE TEMPED AT 74F AT HOT HOLDING UNIT. OBSERVED SQUID COOKED FISH AND FISH BALL HELD NEXT TO DROP BINS RANGING FROM 41F TO 50F.
OBSERVED RICE NOODLES DELIVERED AT 11 AT ROOM TEMPERATURE (76F) ON COUNTER.
CURRY SAUCE TEMPED AT 74F AT HOT HOLDING UNIT. OBSERVED SQUID COOKED FISH AND FISH BALL HELD NEXT TO DROP BINS RANGING FROM 41F TO 50F.
OBSERVED RICE NOODLES DELIVERED AT 11 AT ROOM TEMPERATURE (76F) ON COUNTER.
CURRY SAUCE TEMPED AT 74F AT HOT HOLDING UNIT. OBSERVED SQUID COOKED FISH AND FISH BALL HELD NEXT TO DROP BINS RANGING FROM 41F TO 50F.
OBSERVED RICE NOODLES DELIVERED AT 11 AT ROOM TEMPERATURE (76F) ON COUNTER.
CURRY SAUCE TEMPED AT 74F AT HOT HOLDING UNIT. OBSERVED SQUID COOKED FISH AND FISH BALL HELD NEXT TO DROP BINS RANGING FROM 41F TO 50F.
OBSERVED RICE NOODLES DELIVERED AT 11 AT ROOM TEMPERATURE (76F) ON COUNTER.
CURRY SAUCE TEMPED AT 74F AT HOT HOLDING UNIT. OBSERVED SQUID COOKED FISH AND FISH BALL HELD NEXT TO DROP BINS RANGING FROM 41F TO 50F.
OBSERVED RICE NOODLES DELIVERED AT 11 AT ROOM TEMPERATURE (76F) ON COUNTER.
CURRY SAUCE TEMPED AT 74F AT HOT HOLDING UNIT. OBSERVED SQUID COOKED FISH AND FISH BALL HELD NEXT TO DROP BINS RANGING FROM 41F TO 50F.
OBSERVED RICE NOODLES DELIVERED AT 11 AT ROOM TEMPERATURE (76F) ON COUNTER.
CURRY SAUCE TEMPED AT 74F AT HOT HOLDING UNIT. OBSERVED SQUID COOKED FISH AND FISH BALL HELD NEXT TO DROP BINS RANGING FROM 41F TO 50F.
OBSERVED RICE NOODLES DELIVERED AT 11 AT ROOM TEMPERATURE (76F) ON COUNTER.
CURRY SAUCE TEMPED AT 74F AT HOT HOLDING UNIT. OBSERVED SQUID COOKED FISH AND FISH BALL HELD NEXT TO DROP BINS RANGING FROM 41F TO 50F.
OBSERVED RICE NOODLES DELIVERED AT 11 AT ROOM TEMPERATURE (76F) ON COUNTER.
CURRY SAUCE TEMPED AT 74F AT HOT HOLDING UNIT. OBSERVED SQUID COOKED FISH AND FISH BALL HELD NEXT TO DROP BINS RANGING FROM 41F TO 50F.
OBSERVED RICE NOODLES DELIVERED AT 11 AT ROOM TEMPERATURE (76F) ON COUNTER.
CURRY SAUCE TEMPED AT 74F AT HOT HOLDING UNIT. OBSERVED SQUID COOKED FISH AND FISH BALL HELD NEXT TO DROP BINS RANGING FROM 41F TO 50F.
OBSERVED RICE NOODLES DELIVERED AT 11 AT ROOM TEMPERATURE (76F) ON COUNTER.
CURRY SAUCE TEMPED AT 74F AT HOT HOLDING UNIT. OBSERVED SQUID COOKED FISH AND FISH BALL HELD NEXT TO DROP BINS RANGING FROM 41F TO 50F.
OBSERVED RICE NOODLES DELIVERED AT 11 AT ROOM TEMPERATURE (76F) ON COUNTER.
CURRY SAUCE TEMPED AT 74F AT HOT HOLDING UNIT. OBSERVED SQUID COOKED FISH AND FISH BALL HELD NEXT TO DROP BINS RANGING FROM 41F TO 50F.
OBSERVED RICE NOODLES DELIVERED AT 11 AT ROOM TEMPERATURE (76F) ON COUNTER.
CURRY SAUCE TEMPED AT 74F AT HOT HOLDING UNIT. OBSERVED SQUID COOKED FISH AND FISH BALL HELD NEXT TO DROP BINS RANGING FROM 41F TO 50F.
OBSERVED RICE NOODLES DELIVERED AT 11 AT ROOM TEMPERATURE (76F) ON COUNTER.
CURRY SAUCE TEMPED AT 74F AT HOT HOLDING UNIT. OBSERVED SQUID COOKED FISH AND FISH BALL HELD NEXT TO DROP BINS RANGING FROM 41F TO 50F.
OBSERVED RICE NOODLES DELIVERED AT 11 AT ROOM TEMPERATURE (76F) ON COUNTER.
CURRY SAUCE TEMPED AT 74F AT HOT HOLDING UNIT. OBSERVED SQUID COOKED FISH AND FISH BALL HELD NEXT TO DROP BINS RANGING FROM 41F TO 50F.
OBSERVED RICE NOODLES DELIVERED AT 11 AT ROOM TEMPERATURE (76F) ON COUNTER.
CURRY SAUCE TEMPED AT 74F AT HOT HOLDING UNIT. OBSERVED SQUID COOKED FISH AND FISH BALL HELD NEXT TO DROP BINS RANGING FROM 41F TO 50F.
OBSERVED RICE NOODLES DELIVERED AT 11 AT ROOM TEMPERATURE (76F) ON COUNTER.
CURRY SAUCE TEMPED AT 74F AT HOT HOLDING UNIT.
TOWELS USED TO WIPE TABLES WITHOUT SANITIZER.

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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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