1. California small cities
2. California smaller cities
3. California
4. Santa Clara County, CA Restaurants

Business Info

Restaurant: THANH HUONG #3 SANDWICHES TO GO
Address: 2050 N Capitol Avenue, San Jose, CA 95132
Type: Restaurant 6-25 Employees
Total inspections: 11
Last inspection: Aug 5, 2013

Score
(the higher the better)
89

Add photo of this business × Description:

Restaurant representatives - add corrected or new information about THANH HUONG #3 SANDWICHES TO GO, 2050 N Capitol Avenue, San Jose, CA 95132 »

First Name:

Last Name:

Your position at this restaurant:

E-mail (will not be displayed publicly)   

Phone: (will not be displayed publicly)

Corrected or new information:  (50-4000 characters, will be displayed publicly)

Type the code shown:

Your IP address 3.144.9.179 will be logged.

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))
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
Any food is misbranded if its labeling is false or misleading, if it is offered for sale under the name of another food, or if it is an imitation of another food for which a definition and standard of identity has been established by regulation. (114087, 114089, 114089.1(a, b), 114090, 114093.1)
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 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)
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)
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 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))
Unpackaged food shall be displayed and dispensed in a manner that protects the food from contamination. (114063, 114065)
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)
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)
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 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)).
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)

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 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))
Unpackaged food shall be displayed and dispensed in a manner that protects the food from contamination. (114063, 114065)
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 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))
Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
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))
Any food is misbranded if its labeling is false or misleading, if it is offered for sale under the name of another food, or if it is an imitation of another food for which a definition and standard of identity has been established by regulation. (114087, 114089, 114089.1(a, b), 114090, 114093.1)
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)
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))
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)

Any food is misbranded if its labeling is false or misleading, if it is offered for sale under the name of another food, or if it is an imitation of another food for which a definition and standard of identity has been established by regulation. (114087, 114089, 114089.1(a, b), 114090, 114093.1)
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)
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 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 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 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)
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 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
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)
Any food is misbranded if its labeling is false or misleading, if it is offered for sale under the name of another food, or if it is an imitation of another food for which a definition and standard of identity has been established by regulation. (114087, 114089, 114089.1(a, b), 114090, 114093.1)
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)
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))
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)
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)

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 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)
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)
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))
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
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)
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)
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)
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 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)
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))
All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
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)
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
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))
Any food is misbranded if its labeling is false or misleading, if it is offered for sale under the name of another food, or if it is an imitation of another food for which a definition and standard of identity has been established by regulation. (114087, 114089, 114089.1(a, b), 114090, 114093.1)
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)
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)
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))

FOUND EGGS STORED AT ROOM TEMPERATURE MEASURING 70-80F.
FOUND EGGS STORED ON TOP SHELF IN WALK IN ABOVE READY TO EAT FOODS.
FOUND FLIES IN FACILITY.
FOUND PERSONAL BEVERAGE WITHOUT LID STORED ON COUNTER.
FOUND SEVERAL TRAYS OF FOODS MEASURING 80-100F IN WALK IN COOLER COVERED CODING.
FOUND SEVERAL TRAYS OF TPHC PRODUCTS FOR SALE EXPIRING AT 2P.M.
FOUND SEVERAL TRAYS OF PACKAGED RICE, NOODLES, STEAMED PORK, STORED AT ROOM TEMPERATURE WITHOUT TPHC TIME CODING. FOUND SEVERAL TRAYS OF TPHC PRODUCTS FOR SALE EXPIRING AT 2P.M.
FOUND SEVERAL TRAYS OF PACKAGED RICE, NOODLES, STEAMED PORK, STORED AT ROOM TEMPERATURE WITHOUT TPHC TIME CODING. FOUND SEVERAL TRAYS OF TPHC PRODUCTS FOR SALE EXPIRING AT 2P.M.
FOUND SEVERAL TRAYS OF PACKAGED RICE, NOODLES, STEAMED PORK, STORED AT ROOM TEMPERATURE WITHOUT TPHC TIME CODING. FOUND SEVERAL TRAYS OF TPHC PRODUCTS FOR SALE EXPIRING AT 2P.M.
FOUND SEVERAL TRAYS OF PACKAGED RICE, NOODLES, STEAMED PORK, STORED AT ROOM TEMPERATURE WITHOUT TPHC TIME CODING. FOUND SEVERAL TRAYS OF TPHC PRODUCTS FOR SALE EXPIRING AT 2P.M.
FOUND SEVERAL TRAYS OF PACKAGED RICE, NOODLES, STEAMED PORK, STORED AT ROOM TEMPERATURE WITHOUT TPHC TIME CODING. FOUND SEVERAL TRAYS OF TPHC PRODUCTS FOR SALE EXPIRING AT 2P.M.
FOUND SEVERAL TRAYS OF PACKAGED RICE, NOODLES, STEAMED PORK, STORED AT ROOM TEMPERATURE WITHOUT TPHC TIME CODING. FOUND SEVERAL TRAYS OF TPHC PRODUCTS FOR SALE EXPIRING AT 2P.M.
FOUND SEVERAL TRAYS OF PACKAGED RICE, NOODLES, STEAMED PORK, STORED AT ROOM TEMPERATURE WITHOUT TPHC TIME CODING. FOUND SEVERAL TRAYS OF TPHC PRODUCTS FOR SALE EXPIRING AT 2P.M.
FOUND SEVERAL TRAYS OF PACKAGED RICE, NOODLES, STEAMED PORK, STORED AT ROOM TEMPERATURE WITHOUT TPHC TIME CODING. FOUND SEVERAL TRAYS OF TPHC PRODUCTS FOR SALE EXPIRING AT 2P.M.
FOUND SEVERAL TRAYS OF PACKAGED RICE, NOODLES, STEAMED PORK, STORED AT ROOM TEMPERATURE WITHOUT TPHC TIME CODING. FOUND SEVERAL TRAYS OF TPHC PRODUCTS FOR SALE EXPIRING AT 2P.M.
FOUND SEVERAL TRAYS OF PACKAGED RICE, NOODLES, STEAMED PORK, STORED AT ROOM TEMPERATURE WITHOUT TPHC TIME CODING. FOUND SEVERAL TRAYS OF TPHC PRODUCTS FOR SALE EXPIRING AT 2P.M.
FOUND SEVERAL TRAYS OF PACKAGED RICE, NOODLES, STEAMED PORK, STORED AT ROOM TEMPERATURE WITHOUT TPHC TIME CODING. FOUND SEVERAL TRAYS OF TPHC PRODUCTS FOR SALE EXPIRING AT 2P.M.
FOUND SEVERAL TRAYS OF PACKAGED RICE, NOODLES, STEAMED PORK, STORED AT ROOM TEMPERATURE WITHOUT TPHC TIME CODING. FOUND SEVERAL TRAYS OF TPHC PRODUCTS FOR SALE EXPIRING AT 2P.M.
FOUND SEVERAL TRAYS OF PACKAGED RICE, NOODLES, STEAMED PORK, STORED AT ROOM TEMPERATURE WITHOUT TPHC TIME CODING. FOUND SEVERAL TRAYS OF TPHC PRODUCTS FOR SALE EXPIRING AT 2P.M.
FOUND SEVERAL TRAYS OF PACKAGED RICE, NOODLES, STEAMED PORK, STORED AT ROOM TEMPERATURE WITHOUT TPHC TIME CODING. FOUND SEVERAL TRAYS OF TPHC PRODUCTS FOR SALE EXPIRING AT 2P.M.
FOUND SEVERAL TRAYS OF PACKAGED RICE, NOODLES, STEAMED PORK, STORED AT ROOM TEMPERATURE WITHOUT TPHC TIME CODING. FOUND SEVERAL TRAYS OF TPHC PRODUCTS FOR SALE EXPIRING AT 2P.M.
FOUND SEVERAL TRAYS OF PACKAGED RICE, NOODLES, STEAMED PORK, STORED AT ROOM TEMPERATURE WITHOUT TPHC TIME CODING. FOUND SEVERAL TRAYS OF TPHC PRODUCTS FOR SALE EXPIRING AT 2P.M.
FOUND SEVERAL TRAYS OF PACKAGED RICE, NOODLES, STEAMED PORK, STORED AT ROOM TEMPERATURE WITHOUT TPHC TIME CODING. FOUND SEVERAL TRAYS OF TPHC PRODUCTS FOR SALE EXPIRING AT 2P.M.
FOUND SEVERAL TRAYS OF PACKAGED RICE, NOODLES, STEAMED PORK, STORED AT ROOM TEMPERATURE WITHOUT TPHC TIME CODING. FOUND SEVERAL TRAYS OF TPHC PRODUCTS FOR SALE EXPIRING AT 2P.M.
FOUND SEVERAL TRAYS OF PACKAGED RICE, NOODLES, STEAMED PORK, STORED AT ROOM TEMPERATURE WITHOUT TPHC TIME CODING. FOUND SEVERAL TRAYS OF TPHC PRODUCTS FOR SALE EXPIRING AT 2P.M.
FOUND SEVERAL TRAYS OF PACKAGED RICE, NOODLES, STEAMED PORK, STORED AT ROOM TEMPERATURE WITHOUT TPHC TIME CODING. FOUND SEVERAL TRAYS OF TPHC PRODUCTS FOR SALE EXPIRING AT 2P.M.
FOUND SEVERAL TRAYS OF PACKAGED RICE, NOODLES, STEAMED PORK, STORED AT ROOM TEMPERATURE WITHOUT TPHC TIME CODING. FOUND SEVERAL TRAYS OF TPHC PRODUCTS FOR SALE EXPIRING AT 2P.M.
FOUND SEVERAL TRAYS OF PACKAGED RICE, NOODLES, STEAMED PORK, STORED AT ROOM TEMPERATURE WITHOUT TPHC TIME CODING. FOUND SEVERAL TRAYS OF TPHC PRODUCTS FOR SALE EXPIRING AT 2P.M.
FOUND SEVERAL TRAYS OF PACKAGED RICE, NOODLES, STEAMED PORK, STORED AT ROOM TEMPERATURE WITHOUT TPHC TIME CODING. FOUND SEVERAL TRAYS OF TPHC PRODUCTS FOR SALE EXPIRING AT 2P.M.
FOUND SEVERAL TRAYS OF PACKAGED RICE, NOODLES, STEAMED PORK, STORED AT ROOM TEMPERATURE WITHOUT TPHC TIME CODING. FOUND SEVERAL TRAYS OF TPHC PRODUCTS FOR SALE EXPIRING AT 2P.M.
FOUND SEVERAL TRAYS OF PACKAGED RICE, NOODLES, STEAMED PORK, STORED AT ROOM TEMPERATURE WITHOUT TPHC TIME CODING. FOUND SEVERAL TRAYS OF TPHC PRODUCTS FOR SALE EXPIRING AT 2P.M.
FOUND SEVERAL TRAYS OF PACKAGED RICE, NOODLES, STEAMED PORK, STORED AT ROOM TEMPERATURE WITHOUT TPHC TIME CODING. FOUND SEVERAL TRAYS OF TPHC PRODUCTS FOR SALE EXPIRING AT 2P.M.
FOUND SEVERAL TRAYS OF PACKAGED RICE, NOODLES, STEAMED PORK, STORED AT ROOM TEMPERATURE WITHOUT TPHC TIME CODING. FOUND SEVERAL TRAYS OF TPHC PRODUCTS FOR SALE EXPIRING AT 2P.M.
FOUND SEVERAL TRAYS OF PACKAGED RICE, NOODLES, STEAMED PORK, STORED AT ROOM TEMPERATURE WITHOUT TPHC TIME CODING. FOUND SEVERAL TRAYS OF TPHC PRODUCTS FOR SALE EXPIRING AT 2P.M.
FOUND SEVERAL TRAYS OF PACKAGED RICE, NOODLES, STEAMED PORK, STORED AT ROOM TEMPERATURE WITHOUT TPHC TIME CODING. FOUND SEVERAL TRAYS OF TPHC PRODUCTS FOR SALE EXPIRING AT 2P.M.
FOUND SEVERAL TRAYS OF PACKAGED RICE, NOODLES, STEAMED PORK, STORED AT ROOM TEMPERATURE WITHOUT TPHC TIME CODING. FOUND SEVERAL TRAYS OF TPHC PRODUCTS FOR SALE EXPIRING AT 2P.M.
FOUND SEVERAL TRAYS OF PACKAGED RICE, NOODLES, STEAMED PORK, STORED AT ROOM TEMPERATURE WITHOUT TPHC TIME CODING. FOUND SEVERAL TRAYS OF TPHC PRODUCTS FOR SALE EXPIRING AT 2P.M.
FOUND SEVERAL TRAYS OF PACKAGED RICE, NOODLES, STEAMED PORK, STORED AT ROOM TEMPERATURE WITHOUT TPHC TIME CODING. FOUND SEVERAL TRAYS OF TPHC PRODUCTS FOR SALE EXPIRING AT 2P.M.
FOUND SEVERAL TRAYS OF PACKAGED RICE, NOODLES, STEAMED PORK, STORED AT ROOM TEMPERATURE WITHOUT TPHC TIME CODING. FOUND SEVERAL TRAYS OF TPHC PRODUCTS FOR SALE EXPIRING AT 2P.M.
FOUND SEVERAL TRAYS OF PACKAGED RICE, NOODLES, STEAMED PORK, STORED AT ROOM TEMPERATURE WITHOUT TPHC TIME CODING.
FOUND SPOONS AND FORKS STORED HANDLE DOWN.
OBSERVED EMPLOYEES CLEAN FOOD CONTACT SURFACES WITH WET WIPING CLOTH, HOWEVER NO SANITIZER. DISHWASHER IS NOT PROVIDING SANITIZER.
COVERED BLACK MOLD LIKE ACCUMULATION INSIDE ICE MACHINE. OBSERVED EMPLOYEES CLEAN FOOD CONTACT SURFACES WITH WET WIPING CLOTH, HOWEVER NO SANITIZER. DISHWASHER IS NOT PROVIDING SANITIZER.
COVERED BLACK MOLD LIKE ACCUMULATION INSIDE ICE MACHINE. OBSERVED EMPLOYEES CLEAN FOOD CONTACT SURFACES WITH WET WIPING CLOTH, HOWEVER NO SANITIZER. DISHWASHER IS NOT PROVIDING SANITIZER.
COVERED BLACK MOLD LIKE ACCUMULATION INSIDE ICE MACHINE. OBSERVED EMPLOYEES CLEAN FOOD CONTACT SURFACES WITH WET WIPING CLOTH, HOWEVER NO SANITIZER. DISHWASHER IS NOT PROVIDING SANITIZER.
COVERED BLACK MOLD LIKE ACCUMULATION INSIDE ICE MACHINE. OBSERVED EMPLOYEES CLEAN FOOD CONTACT SURFACES WITH WET WIPING CLOTH, HOWEVER NO SANITIZER. DISHWASHER IS NOT PROVIDING SANITIZER.
COVERED BLACK MOLD LIKE ACCUMULATION INSIDE ICE MACHINE. OBSERVED EMPLOYEES CLEAN FOOD CONTACT SURFACES WITH WET WIPING CLOTH, HOWEVER NO SANITIZER. DISHWASHER IS NOT PROVIDING SANITIZER.
COVERED BLACK MOLD LIKE ACCUMULATION INSIDE ICE MACHINE. OBSERVED EMPLOYEES CLEAN FOOD CONTACT SURFACES WITH WET WIPING CLOTH, HOWEVER NO SANITIZER. DISHWASHER IS NOT PROVIDING SANITIZER.
COVERED BLACK MOLD LIKE ACCUMULATION INSIDE ICE MACHINE. OBSERVED EMPLOYEES CLEAN FOOD CONTACT SURFACES WITH WET WIPING CLOTH, HOWEVER NO SANITIZER. DISHWASHER IS NOT PROVIDING SANITIZER.
COVERED BLACK MOLD LIKE ACCUMULATION INSIDE ICE MACHINE. OBSERVED EMPLOYEES CLEAN FOOD CONTACT SURFACES WITH WET WIPING CLOTH, HOWEVER NO SANITIZER. DISHWASHER IS NOT PROVIDING SANITIZER.
COVERED BLACK MOLD LIKE ACCUMULATION INSIDE ICE MACHINE. OBSERVED EMPLOYEES CLEAN FOOD CONTACT SURFACES WITH WET WIPING CLOTH, HOWEVER NO SANITIZER. DISHWASHER IS NOT PROVIDING SANITIZER.
COVERED BLACK MOLD LIKE ACCUMULATION INSIDE ICE MACHINE. OBSERVED EMPLOYEES CLEAN FOOD CONTACT SURFACES WITH WET WIPING CLOTH, HOWEVER NO SANITIZER. DISHWASHER IS NOT PROVIDING SANITIZER.
COVERED BLACK MOLD LIKE ACCUMULATION INSIDE ICE MACHINE. OBSERVED EMPLOYEES CLEAN FOOD CONTACT SURFACES WITH WET WIPING CLOTH, HOWEVER NO SANITIZER. DISHWASHER IS NOT PROVIDING SANITIZER.
COVERED BLACK MOLD LIKE ACCUMULATION INSIDE ICE MACHINE. OBSERVED EMPLOYEES CLEAN FOOD CONTACT SURFACES WITH WET WIPING CLOTH, HOWEVER NO SANITIZER. DISHWASHER IS NOT PROVIDING SANITIZER.
COVERED BLACK MOLD LIKE ACCUMULATION INSIDE ICE MACHINE. OBSERVED EMPLOYEES CLEAN FOOD CONTACT SURFACES WITH WET WIPING CLOTH, HOWEVER NO SANITIZER. DISHWASHER IS NOT PROVIDING SANITIZER.
COVERED BLACK MOLD LIKE ACCUMULATION INSIDE ICE MACHINE. OBSERVED EMPLOYEES CLEAN FOOD CONTACT SURFACES WITH WET WIPING CLOTH, HOWEVER NO SANITIZER. DISHWASHER IS NOT PROVIDING SANITIZER.
COVERED BLACK MOLD LIKE ACCUMULATION INSIDE ICE MACHINE. OBSERVED EMPLOYEES CLEAN FOOD CONTACT SURFACES WITH WET WIPING CLOTH, HOWEVER NO SANITIZER. DISHWASHER IS NOT PROVIDING SANITIZER.
COVERED BLACK MOLD LIKE ACCUMULATION INSIDE ICE MACHINE. OBSERVED EMPLOYEES CLEAN FOOD CONTACT SURFACES WITH WET WIPING CLOTH, HOWEVER NO SANITIZER. DISHWASHER IS NOT PROVIDING SANITIZER.
COVERED BLACK MOLD LIKE ACCUMULATION INSIDE ICE MACHINE. OBSERVED EMPLOYEES CLEAN FOOD CONTACT SURFACES WITH WET WIPING CLOTH, HOWEVER NO SANITIZER. DISHWASHER IS NOT PROVIDING SANITIZER.
COVERED BLACK MOLD LIKE ACCUMULATION INSIDE ICE MACHINE. OBSERVED EMPLOYEES CLEAN FOOD CONTACT SURFACES WITH WET WIPING CLOTH, HOWEVER NO SANITIZER. DISHWASHER IS NOT PROVIDING SANITIZER.
COVERED BLACK MOLD LIKE ACCUMULATION INSIDE ICE MACHINE. OBSERVED EMPLOYEES CLEAN FOOD CONTACT SURFACES WITH WET WIPING CLOTH, HOWEVER NO SANITIZER. DISHWASHER IS NOT PROVIDING SANITIZER.
COVERED BLACK MOLD LIKE ACCUMULATION INSIDE ICE MACHINE. OBSERVED EMPLOYEES CLEAN FOOD CONTACT SURFACES WITH WET WIPING CLOTH, HOWEVER NO SANITIZER. DISHWASHER IS NOT PROVIDING SANITIZER.
COVERED BLACK MOLD LIKE ACCUMULATION INSIDE ICE MACHINE. OBSERVED EMPLOYEES CLEAN FOOD CONTACT SURFACES WITH WET WIPING CLOTH, HOWEVER NO SANITIZER. DISHWASHER IS NOT PROVIDING SANITIZER.
COVERED BLACK MOLD LIKE ACCUMULATION INSIDE ICE MACHINE. OBSERVED EMPLOYEES CLEAN FOOD CONTACT SURFACES WITH WET WIPING CLOTH, HOWEVER NO SANITIZER. DISHWASHER IS NOT PROVIDING SANITIZER.
COVERED BLACK MOLD LIKE ACCUMULATION INSIDE ICE MACHINE. OBSERVED EMPLOYEES CLEAN FOOD CONTACT SURFACES WITH WET WIPING CLOTH, HOWEVER NO SANITIZER. DISHWASHER IS NOT PROVIDING SANITIZER.
COVERED BLACK MOLD LIKE ACCUMULATION INSIDE ICE MACHINE. OBSERVED EMPLOYEES CLEAN FOOD CONTACT SURFACES WITH WET WIPING CLOTH, HOWEVER NO SANITIZER. DISHWASHER IS NOT PROVIDING SANITIZER.
COVERED BLACK MOLD LIKE ACCUMULATION INSIDE ICE MACHINE. OBSERVED EMPLOYEES CLEAN FOOD CONTACT SURFACES WITH WET WIPING CLOTH, HOWEVER NO SANITIZER. DISHWASHER IS NOT PROVIDING SANITIZER.
COVERED BLACK MOLD LIKE ACCUMULATION INSIDE ICE MACHINE. OBSERVED EMPLOYEES CLEAN FOOD CONTACT SURFACES WITH WET WIPING CLOTH, HOWEVER NO SANITIZER. DISHWASHER IS NOT PROVIDING SANITIZER.
COVERED BLACK MOLD LIKE ACCUMULATION INSIDE ICE MACHINE. OBSERVED EMPLOYEES CLEAN FOOD CONTACT SURFACES WITH WET WIPING CLOTH, HOWEVER NO SANITIZER. DISHWASHER IS NOT PROVIDING SANITIZER.
COVERED BLACK MOLD LIKE ACCUMULATION INSIDE ICE MACHINE. OBSERVED EMPLOYEES CLEAN FOOD CONTACT SURFACES WITH WET WIPING CLOTH, HOWEVER NO SANITIZER. DISHWASHER IS NOT PROVIDING SANITIZER.
COVERED BLACK MOLD LIKE ACCUMULATION INSIDE ICE MACHINE. OBSERVED EMPLOYEES CLEAN FOOD CONTACT SURFACES WITH WET WIPING CLOTH, HOWEVER NO SANITIZER. DISHWASHER IS NOT PROVIDING SANITIZER.
COVERED BLACK MOLD LIKE ACCUMULATION INSIDE ICE MACHINE. OBSERVED EMPLOYEES CLEAN FOOD CONTACT SURFACES WITH WET WIPING CLOTH, HOWEVER NO SANITIZER. DISHWASHER IS NOT PROVIDING SANITIZER.
COVERED BLACK MOLD LIKE ACCUMULATION INSIDE ICE MACHINE. OBSERVED EMPLOYEES CLEAN FOOD CONTACT SURFACES WITH WET WIPING CLOTH, HOWEVER NO SANITIZER. DISHWASHER IS NOT PROVIDING SANITIZER.
COVERED BLACK MOLD LIKE ACCUMULATION INSIDE ICE MACHINE. OBSERVED EMPLOYEES CLEAN FOOD CONTACT SURFACES WITH WET WIPING CLOTH, HOWEVER NO SANITIZER. DISHWASHER IS NOT PROVIDING SANITIZER.
COVERED BLACK MOLD LIKE ACCUMULATION INSIDE ICE MACHINE. OBSERVED EMPLOYEES CLEAN FOOD CONTACT SURFACES WITH WET WIPING CLOTH, HOWEVER NO SANITIZER. DISHWASHER IS NOT PROVIDING SANITIZER.
COVERED BLACK MOLD LIKE ACCUMULATION INSIDE ICE MACHINE.
OBSERVED FOOD DEBRIS ACCUMULATION INSIDE MICROWAVE AND SHELVES INSIDE REFRIGERATION UNITS.
OBSERVED FOOD FOR SALE PACKAGED AT FACILITY WITHOUT PROPER LABELS.
OBSERVED SEVERAL BULK CONTAINERS WITHOUT LABELS.
VENT FANS IN WALK IN HAVE DUST ACCUMULATION.
WET WIPING CLOTH STORED ON COUNTER.

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
Unpackaged food shall be displayed and dispensed in a manner that protects the food from contamination. (114063, 114065)
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))
Any food is misbranded if its labeling is false or misleading, if it is offered for sale under the name of another food, or if it is an imitation of another food for which a definition and standard of identity has been established by regulation. (114087, 114089, 114089.1(a, b), 114090, 114093.1)
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)
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)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)

FOUND PERSONAL BEVERAGES, JACKETS STORE NEAR FOOD.
FOUND SPOONS AND FORKS STORED HANDLE DOWN.
FRONT HAND WASH SINK IS BLOCKED WITH SERVING TRAYS.
MEASURED EGGS AT 49F, TOFU AT 80F.
OBSERVED BOXES OF FOOD ON FLOOR. SEVERAL BULK CONTAINERS WITHOUT LABELS.
OBSERVED FOOD DEBRIS ON SHELVES AND ON EQUIPMENT.
OBSERVED FOOD FOR SALE PACKAGED AT FACILITY WITHOUT PAPER LABELS.
SESAME BREAD FOR SELF SERVICE WITHOUT COVER.
SEVERAL FOODS HELD AT ROOM TEMPERATURE NOT PROPERLY LABELED WITH TPHC LABEL.
VENT FANS DOOR HANDLES HAVE FOOD/DUST ACCUMULATION.
WET WIPING CLOTHS STORED ON COUNTER.

Write your review!

Your Ratings

You can rate this restaurant in different categories from 1 star (worst) to 5 stars (best) or leave category unrated

Food:
Service:
Price:
Ambience:
Cleanliness:

Your Review

Please note that defamatory statements might be against the law. As soon as you visit any website, your IP address is available to that site.

Would you recommend THANH HUONG #3 SANDWICHES TO GO to others? (optional)

Yes

  

No

Add photo of THANH HUONG #3 SANDWICHES TO GO (optional)

Add more info about the restaurant »

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

About You

Your nickname:
I have read, and agree to the Terms of Service

Optional Verification

(additional info to increase the weight and the placement of your review and ratings)

	Log in»  |   Register - it's free and very quick!
Real Name:
Email (won't be published):
Date and time of your visit to this restaurant:
Phone number (won't be published):
	Show my IP address (3.144.9.xxx) to everybody
	Leave your signature» Clear Make my signature public

Send Review!

Recently added reviews

Name	City	Users' Rating
STARBUCKS COFFEE #8639	San Jose, CA
STARBUCKS COFFEE #6553	San Jose, CA
BON APPETIT @ FLEXTRONICS CAFE	San Jose, CA
PANDA EXPRESS #752	San Jose, CA
TACO BELL #28810	San Jose, CA
SAN JOSE MOOSE LODGE #401	San Jose, CA
WIENERSCHNITZEL #366	San Jose, CA
JACK IN THE BOX #407	San Jose, CA
FRESCO WORLD MARKET- TAQUERIA	San Jose, CA
STARBUCKS COFFEE #2840	San Jose, CA

1. California small cities
2. California smaller cities
3. California
4. Santa Clara County, CA Restaurants