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Business Info

Restaurant: VALLEY PARK HOTEL
Address: 2404 Stevens Creek Bl, San Jose, CA 95128
Type: Restaurant 0-5 Employees
Total inspections: 7
Last inspection: Jul 25, 2013

Score
(the higher the better)
97

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Violation descriptions and comments

Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
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)
Any potentially hazardous foods cooked, cooled and subsequently reheated for hot holding or serving shall be brought to a temperature of 165�°F. (114014, 114016)
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))
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)
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)

Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
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)
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)

Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
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)
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)

All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
All 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)
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))

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 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 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)

DID NOT RECEIVE COPY OF THE FOOD SAFETY CERTIFICATE.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
FOOD PREPARATION SINK IS STILL BLOCKED BY CUTTING BOARD, MICROWAVE AND FOOD CONTAINERS.
HOT WATER SUPPLY IS NOT AVAILABLE AT THE HAND WASH SINK.

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

COCA COLA REFRIGERATOR STORING POTENTIALLY HAZARDOUS FOODS.
CUT MELON, BUTTER CHIPS AND INDIVIDUAL SIZED CREME CHEESE MEASURED BETWEEN 55-67F ON ICE AT THE SELF SERVICE AREA.
OBSERVED A DUSTY ELECTRIC FAN KITCHEN HAS ONE VENT TO DRAW COOL AIR INTO KITCHEN.

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)
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 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)

CHLORINE TEST STRIPS ARE NOT AVAILABLE.
FOOD PREP SINK STILL LACKS A FAUCET.

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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

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