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Business Info

Restaurant: TK NOODLE
Address: 336 N Capitol Avenue, San Jose, CA 95133
Type: Restaurant 6-25 Employees
Total inspections: 7
Last inspection: Jul 22, 2013

Score
(the higher the better)
89

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Violation descriptions and comments

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))
Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash hands after using the restroom (113953.5) (b) No smoking signs shall be posted in food preparation, food storage, warewashing, and utensil storage areas (113978). (c) Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. (d) Any food facility constructed before January 1, 2004 without public toilet facilities, shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided (113725.1, 114381 (e)).
Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
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)

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 poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. (114254, 114254.1, 114254.2)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
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)
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)
Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash hands after using the restroom (113953.5) (b) No smoking signs shall be posted in food preparation, food storage, warewashing, and utensil storage areas (113978). (c) Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. (d) Any food facility constructed before January 1, 2004 without public toilet facilities, shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided (113725.1, 114381 (e)).
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))
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))
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))
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)
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 employees preparing, serving or handling food or utensils shall wear clean, washable outer garments or uniforms and shall wear a hairnet, cap, or other suitable covering to confine hair. (113969, 113971)
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 clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)

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)
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 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)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276)
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 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 poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. (114254, 114254.1, 114254.2)
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
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 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))
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
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))
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))

CLEAN AND MAINTAIN ALL VENTILATION HOODS IN KITCHEN.
FOUND NO SOAP OR PAPER TOWELS AT THE ONLY HANDWASH SINK IN THE KITCHEN.
FOUND OPEN BAGS OF SUGAR.
FOUND THE FOLLOWING TEMPERATURE VIOLATIONS: FOOD AT COOK LINE TEMPERATURE RANGE 82-120F, FOOD AT SECOND COOK LINE LEFT OUT AT ROOM TEMPERATURE, FIVE TRAYS OF SHELL EGGS LEFT ON COUNTER TEMPERATURE (66F).
OBSERVED BOWLS USED AS SCOOPS IN BULK FOOD CONTAINERS.
OBSERVED CHEMICAL BOTTLES STORED OVER FOOD PREP SINK.
OBSERVED LARGE TRAY WITH COOKED WHITE RICE AT 135F IN WALK IN COOLER/
OBSERVED PERSONAL BEVERAGES IN CUPS WITHOUT LIDS STORED NEAR FOOD AND ABOVE FOOD PREP SINK.
OBSERVED RAW CHICKEN STORED OVER RAW SHRIMP.
OBSERVED THE FOLLOWING HAND WASHING VIOLATIONS.

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))
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. (114254, 114254.1, 114254.2)
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))
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))
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))

BOXES OF FOOD WITHOUT LIDS. BAG OF FLOUR OPEN AND MILK CONTAINERS BEING REUSED.
FOUND BOXES OF FOOD ON FLOOR INSIDE WALK-INS.
FOUND ONE FLY IN KITCHEN.
FOUND PERSONAL DRINKS AND FOOD IN KITCHEN.
OBSERVED CANS AND BOTTLES OF CHEMICALS STORED OVER FOOD PREP SINK.
OBSERVED EMPLOYEE BEGIN FOOD PREPARATION WITHOUT WASHING HANDS. EMPLOYEE ATE FOOD THEN FOOD PREP.
OBSERVED EMPLOYEE EAT FOOD AT FOOD PREP COUNTER.
OBSERVED THE FOLLOWING COOLING VIOLATIONS:
TRAY OF RICE MEASURING AT 121F AND COVERED BOWL OF CHICKEN MEASURING 91F. OBSERVED THE FOLLOWING COOLING VIOLATIONS:
TRAY OF RICE MEASURING AT 121F AND COVERED BOWL OF CHICKEN MEASURING 91F. OBSERVED THE FOLLOWING COOLING VIOLATIONS:
TRAY OF RICE MEASURING AT 121F AND COVERED BOWL OF CHICKEN MEASURING 91F. OBSERVED THE FOLLOWING COOLING VIOLATIONS:
TRAY OF RICE MEASURING AT 121F AND COVERED BOWL OF CHICKEN MEASURING 91F. OBSERVED THE FOLLOWING COOLING VIOLATIONS:
TRAY OF RICE MEASURING AT 121F AND COVERED BOWL OF CHICKEN MEASURING 91F. OBSERVED THE FOLLOWING COOLING VIOLATIONS:
TRAY OF RICE MEASURING AT 121F AND COVERED BOWL OF CHICKEN MEASURING 91F. OBSERVED THE FOLLOWING COOLING VIOLATIONS:
TRAY OF RICE MEASURING AT 121F AND COVERED BOWL OF CHICKEN MEASURING 91F. OBSERVED THE FOLLOWING COOLING VIOLATIONS:
TRAY OF RICE MEASURING AT 121F AND COVERED BOWL OF CHICKEN MEASURING 91F. OBSERVED THE FOLLOWING COOLING VIOLATIONS:
TRAY OF RICE MEASURING AT 121F AND COVERED BOWL OF CHICKEN MEASURING 91F. OBSERVED THE FOLLOWING COOLING VIOLATIONS:
TRAY OF RICE MEASURING AT 121F AND COVERED BOWL OF CHICKEN MEASURING 91F. OBSERVED THE FOLLOWING COOLING VIOLATIONS:
TRAY OF RICE MEASURING AT 121F AND COVERED BOWL OF CHICKEN MEASURING 91F. OBSERVED THE FOLLOWING COOLING VIOLATIONS:
TRAY OF RICE MEASURING AT 121F AND COVERED BOWL OF CHICKEN MEASURING 91F. OBSERVED THE FOLLOWING COOLING VIOLATIONS:
TRAY OF RICE MEASURING AT 121F AND COVERED BOWL OF CHICKEN MEASURING 91F. OBSERVED THE FOLLOWING COOLING VIOLATIONS:
TRAY OF RICE MEASURING AT 121F AND COVERED BOWL OF CHICKEN MEASURING 91F. OBSERVED THE FOLLOWING COOLING VIOLATIONS:
TRAY OF RICE MEASURING AT 121F AND COVERED BOWL OF CHICKEN MEASURING 91F. OBSERVED THE FOLLOWING COOLING VIOLATIONS:
TRAY OF RICE MEASURING AT 121F AND COVERED BOWL OF CHICKEN MEASURING 91F. OBSERVED THE FOLLOWING COOLING VIOLATIONS:
TRAY OF RICE MEASURING AT 121F AND COVERED BOWL OF CHICKEN MEASURING 91F. OBSERVED THE FOLLOWING COOLING VIOLATIONS:
TRAY OF RICE MEASURING AT 121F AND COVERED BOWL OF CHICKEN MEASURING 91F. OBSERVED THE FOLLOWING COOLING VIOLATIONS:
TRAY OF RICE MEASURING AT 121F AND COVERED BOWL OF CHICKEN MEASURING 91F. OBSERVED THE FOLLOWING COOLING VIOLATIONS:
TRAY OF RICE MEASURING AT 121F AND COVERED BOWL OF CHICKEN MEASURING 91F. OBSERVED THE FOLLOWING COOLING VIOLATIONS:
TRAY OF RICE MEASURING AT 121F AND COVERED BOWL OF CHICKEN MEASURING 91F. OBSERVED THE FOLLOWING COOLING VIOLATIONS:
TRAY OF RICE MEASURING AT 121F AND COVERED BOWL OF CHICKEN MEASURING 91F. OBSERVED THE FOLLOWING COOLING VIOLATIONS:
TRAY OF RICE MEASURING AT 121F AND COVERED BOWL OF CHICKEN MEASURING 91F. OBSERVED THE FOLLOWING COOLING VIOLATIONS:
TRAY OF RICE MEASURING AT 121F AND COVERED BOWL OF CHICKEN MEASURING 91F. OBSERVED THE FOLLOWING COOLING VIOLATIONS:
TRAY OF RICE MEASURING AT 121F AND COVERED BOWL OF CHICKEN MEASURING 91F. OBSERVED THE FOLLOWING COOLING VIOLATIONS:
TRAY OF RICE MEASURING AT 121F AND COVERED BOWL OF CHICKEN MEASURING 91F. OBSERVED THE FOLLOWING COOLING VIOLATIONS:
TRAY OF RICE MEASURING AT 121F AND COVERED BOWL OF CHICKEN MEASURING 91F. OBSERVED THE FOLLOWING COOLING VIOLATIONS:
TRAY OF RICE MEASURING AT 121F AND COVERED BOWL OF CHICKEN MEASURING 91F. OBSERVED THE FOLLOWING COOLING VIOLATIONS:
TRAY OF RICE MEASURING AT 121F AND COVERED BOWL OF CHICKEN MEASURING 91F. OBSERVED THE FOLLOWING COOLING VIOLATIONS:
TRAY OF RICE MEASURING AT 121F AND COVERED BOWL OF CHICKEN MEASURING 91F. OBSERVED THE FOLLOWING COOLING VIOLATIONS:
TRAY OF RICE MEASURING AT 121F AND COVERED BOWL OF CHICKEN MEASURING 91F. OBSERVED THE FOLLOWING COOLING VIOLATIONS:
TRAY OF RICE MEASURING AT 121F AND COVERED BOWL OF CHICKEN MEASURING 91F. OBSERVED THE FOLLOWING COOLING VIOLATIONS:
TRAY OF RICE MEASURING AT 121F AND COVERED BOWL OF CHICKEN MEASURING 91F. OBSERVED THE FOLLOWING COOLING VIOLATIONS:
TRAY OF RICE MEASURING AT 121F AND COVERED BOWL OF CHICKEN MEASURING 91F. OBSERVED THE FOLLOWING COOLING VIOLATIONS:
TRAY OF RICE MEASURING AT 121F AND COVERED BOWL OF CHICKEN MEASURING 91F. OBSERVED THE FOLLOWING COOLING VIOLATIONS:
TRAY OF RICE MEASURING AT 121F AND COVERED BOWL OF CHICKEN MEASURING 91F. OBSERVED THE FOLLOWING COOLING VIOLATIONS:
TRAY OF RICE MEASURING AT 121F AND COVERED BOWL OF CHICKEN MEASURING 91F. OBSERVED THE FOLLOWING COOLING VIOLATIONS:
TRAY OF RICE MEASURING AT 121F AND COVERED BOWL OF CHICKEN MEASURING 91F. OBSERVED THE FOLLOWING COOLING VIOLATIONS:
TRAY OF RICE MEASURING AT 121F AND COVERED BOWL OF CHICKEN MEASURING 91F. OBSERVED THE FOLLOWING COOLING VIOLATIONS:
TRAY OF RICE MEASURING AT 121F AND COVERED BOWL OF CHICKEN MEASURING 91F. OBSERVED THE FOLLOWING COOLING VIOLATIONS:
TRAY OF RICE MEASURING AT 121F AND COVERED BOWL OF CHICKEN MEASURING 91F. OBSERVED THE FOLLOWING COOLING VIOLATIONS:
TRAY OF RICE MEASURING AT 121F AND COVERED BOWL OF CHICKEN MEASURING 91F. OBSERVED THE FOLLOWING COOLING VIOLATIONS:
TRAY OF RICE MEASURING AT 121F AND COVERED BOWL OF CHICKEN MEASURING 91F. OBSERVED THE FOLLOWING COOLING VIOLATIONS:
TRAY OF RICE MEASURING AT 121F AND COVERED BOWL OF CHICKEN MEASURING 91F. OBSERVED THE FOLLOWING COOLING VIOLATIONS:
TRAY OF RICE MEASURING AT 121F AND COVERED BOWL OF CHICKEN MEASURING 91F. OBSERVED THE FOLLOWING COOLING VIOLATIONS:
TRAY OF RICE MEASURING AT 121F AND COVERED BOWL OF CHICKEN MEASURING 91F. OBSERVED THE FOLLOWING COOLING VIOLATIONS:
TRAY OF RICE MEASURING AT 121F AND COVERED BOWL OF CHICKEN MEASURING 91F. OBSERVED THE FOLLOWING COOLING VIOLATIONS:
TRAY OF RICE MEASURING AT 121F AND COVERED BOWL OF CHICKEN MEASURING 91F. OBSERVED THE FOLLOWING COOLING VIOLATIONS:
TRAY OF RICE MEASURING AT 121F AND COVERED BOWL OF CHICKEN MEASURING 91F. OBSERVED THE FOLLOWING COOLING VIOLATIONS:
TRAY OF RICE MEASURING AT 121F AND COVERED BOWL OF CHICKEN MEASURING 91F. OBSERVED THE FOLLOWING COOLING VIOLATIONS:
TRAY OF RICE MEASURING AT 121F AND COVERED BOWL OF CHICKEN MEASURING 91F. OBSERVED THE FOLLOWING COOLING VIOLATIONS:
TRAY OF RICE MEASURING AT 121F AND COVERED BOWL OF CHICKEN MEASURING 91F. OBSERVED THE FOLLOWING COOLING VIOLATIONS:
TRAY OF RICE MEASURING AT 121F AND COVERED BOWL OF CHICKEN MEASURING 91F. OBSERVED THE FOLLOWING COOLING VIOLATIONS:
TRAY OF RICE MEASURING AT 121F AND COVERED BOWL OF CHICKEN MEASURING 91F. OBSERVED THE FOLLOWING COOLING VIOLATIONS:
TRAY OF RICE MEASURING AT 121F AND COVERED BOWL OF CHICKEN MEASURING 91F. OBSERVED THE FOLLOWING COOLING VIOLATIONS:
TRAY OF RICE MEASURING AT 121F AND COVERED BOWL OF CHICKEN MEASURING 91F. OBSERVED THE FOLLOWING COOLING VIOLATIONS:
TRAY OF RICE MEASURING AT 121F AND COVERED BOWL OF CHICKEN MEASURING 91F. OBSERVED THE FOLLOWING COOLING VIOLATIONS:
TRAY OF RICE MEASURING AT 121F AND COVERED BOWL OF CHICKEN MEASURING 91F. OBSERVED THE FOLLOWING COOLING VIOLATIONS:
TRAY OF RICE MEASURING AT 121F AND COVERED BOWL OF CHICKEN MEASURING 91F. OBSERVED THE FOLLOWING COOLING VIOLATIONS:
TRAY OF RICE MEASURING AT 121F AND COVERED BOWL OF CHICKEN MEASURING 91F. OBSERVED THE FOLLOWING COOLING VIOLATIONS:
TRAY OF RICE MEASURING AT 121F AND COVERED BOWL OF CHICKEN MEASURING 91F. OBSERVED THE FOLLOWING COOLING VIOLATIONS:
TRAY OF RICE MEASURING AT 121F AND COVERED BOWL OF CHICKEN MEASURING 91F. OBSERVED THE FOLLOWING COOLING VIOLATIONS:
TRAY OF RICE MEASURING AT 121F AND COVERED BOWL OF CHICKEN MEASURING 91F.
OBSERVED TRAYS OF EGGS STORED AT ROOM TEMPERATURE MEASURING 75F. BEAN SPROUTS AT 65F. HOT BEEF AT 110F, SHRIMP AT 90F, CHICKEN AT 98F.
PAPER TOWEL DISPENSER IS EMPTY.
WIPING CLOTHS FOUND ON COUNTER.

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Takes reservations:

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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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