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Business Info

Restaurant: BAMBOO GARDEN
Address: 108 N Rengstorff Avenue a, Mountain View, CA 94043
Type: Restaurant 0-5 Employees
Total inspections: 9
Last inspection: Sep 24, 2013

Score
(the higher the better)
88

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Violation descriptions and comments

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
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 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)
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)).
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)
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269)
All food 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)

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 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)
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269)
All food waste and rubbish shall be kept in leak proof and rodent proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior premises of each food facility shall be kept clean and free of litter and rubbish. (114244, 114245, 114245.1, 114245.2, 114245.3, 114245.4, 114245.5, 114245.6, 114245.7, 114245.8)
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
All liquid waste must drain to an approved fully functioning sewage disposal system. (114197)
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)
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))
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)
Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276)
Handwashing 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))
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 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)
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 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))
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269)
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
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)

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)
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))
Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276)
Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash hands after using the restroom (113953.5) (b) No smoking signs shall be posted in food preparation, food storage, warewashing, and utensil storage areas (113978). (c) Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. (d) Any food facility constructed before January 1, 2004 without public toilet facilities, shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided (113725.1, 114381 (e)).
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)
An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269)
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
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)

BOWL IN DRY GOODS TUB.
CARDBOARD LINING SHELVES.
ICE MACHINE HOSE GOING DIRECTLY INTO FLOOR SINK.
INSUFFICIENT SANITIZER IN BUCKET.
OPENED BAGS OF DRY GOODS SEEN.
POST SB 180 NOTICE IN PUBLIC VIEW.
PROVIDE SMOOTH CLEANABLE LIGHT.
RAW MEATS STORED ABOVE READY TO EAT FOODS.
RESIDUE INSIDE ICE MACHINE.
RESTROOM DOORS DO NOT SELF CLOSE.
SEAL PIPE PENETRATION POINTS WITHIN THE MONTH.
SHELL EGGS 48F (FOOD DEPTH 6")
WATER AT MOP SINK 115F.

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))
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))
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)
A copy of the most recent routine inspection report conducted to assess compliance with this part shall be maintained at the food facility and made available upon request. (113725.1)
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)
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))
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)

ALL FACT ITEMS IN THE UNDER COUNTER UNIT (ACROSS FROM COOK LINE) AT 52F TO 56F.
AMBIENT TEMPERATURE OF UNDER COUNTER UNIT AT ~ 60F.
OBSERVED USE OF FLATTENED CARDBOARD TO LINE SHELVES AND FLOOR. AMBIENT TEMPERATURE OF UNDER COUNTER UNIT AT ~ 60F.
OBSERVED USE OF FLATTENED CARDBOARD TO LINE SHELVES AND FLOOR. AMBIENT TEMPERATURE OF UNDER COUNTER UNIT AT ~ 60F.
OBSERVED USE OF FLATTENED CARDBOARD TO LINE SHELVES AND FLOOR. AMBIENT TEMPERATURE OF UNDER COUNTER UNIT AT ~ 60F.
OBSERVED USE OF FLATTENED CARDBOARD TO LINE SHELVES AND FLOOR. AMBIENT TEMPERATURE OF UNDER COUNTER UNIT AT ~ 60F.
OBSERVED USE OF FLATTENED CARDBOARD TO LINE SHELVES AND FLOOR. AMBIENT TEMPERATURE OF UNDER COUNTER UNIT AT ~ 60F.
OBSERVED USE OF FLATTENED CARDBOARD TO LINE SHELVES AND FLOOR. AMBIENT TEMPERATURE OF UNDER COUNTER UNIT AT ~ 60F.
OBSERVED USE OF FLATTENED CARDBOARD TO LINE SHELVES AND FLOOR. AMBIENT TEMPERATURE OF UNDER COUNTER UNIT AT ~ 60F.
OBSERVED USE OF FLATTENED CARDBOARD TO LINE SHELVES AND FLOOR. AMBIENT TEMPERATURE OF UNDER COUNTER UNIT AT ~ 60F.
OBSERVED USE OF FLATTENED CARDBOARD TO LINE SHELVES AND FLOOR. AMBIENT TEMPERATURE OF UNDER COUNTER UNIT AT ~ 60F.
OBSERVED USE OF FLATTENED CARDBOARD TO LINE SHELVES AND FLOOR. AMBIENT TEMPERATURE OF UNDER COUNTER UNIT AT ~ 60F.
OBSERVED USE OF FLATTENED CARDBOARD TO LINE SHELVES AND FLOOR. AMBIENT TEMPERATURE OF UNDER COUNTER UNIT AT ~ 60F.
OBSERVED USE OF FLATTENED CARDBOARD TO LINE SHELVES AND FLOOR. AMBIENT TEMPERATURE OF UNDER COUNTER UNIT AT ~ 60F.
OBSERVED USE OF FLATTENED CARDBOARD TO LINE SHELVES AND FLOOR. AMBIENT TEMPERATURE OF UNDER COUNTER UNIT AT ~ 60F.
OBSERVED USE OF FLATTENED CARDBOARD TO LINE SHELVES AND FLOOR. AMBIENT TEMPERATURE OF UNDER COUNTER UNIT AT ~ 60F.
OBSERVED USE OF FLATTENED CARDBOARD TO LINE SHELVES AND FLOOR. AMBIENT TEMPERATURE OF UNDER COUNTER UNIT AT ~ 60F.
OBSERVED USE OF FLATTENED CARDBOARD TO LINE SHELVES AND FLOOR. AMBIENT TEMPERATURE OF UNDER COUNTER UNIT AT ~ 60F.
OBSERVED USE OF FLATTENED CARDBOARD TO LINE SHELVES AND FLOOR. AMBIENT TEMPERATURE OF UNDER COUNTER UNIT AT ~ 60F.
OBSERVED USE OF FLATTENED CARDBOARD TO LINE SHELVES AND FLOOR. AMBIENT TEMPERATURE OF UNDER COUNTER UNIT AT ~ 60F.
OBSERVED USE OF FLATTENED CARDBOARD TO LINE SHELVES AND FLOOR. AMBIENT TEMPERATURE OF UNDER COUNTER UNIT AT ~ 60F.
OBSERVED USE OF FLATTENED CARDBOARD TO LINE SHELVES AND FLOOR. AMBIENT TEMPERATURE OF UNDER COUNTER UNIT AT ~ 60F.
OBSERVED USE OF FLATTENED CARDBOARD TO LINE SHELVES AND FLOOR. AMBIENT TEMPERATURE OF UNDER COUNTER UNIT AT ~ 60F.
OBSERVED USE OF FLATTENED CARDBOARD TO LINE SHELVES AND FLOOR. AMBIENT TEMPERATURE OF UNDER COUNTER UNIT AT ~ 60F.
OBSERVED USE OF FLATTENED CARDBOARD TO LINE SHELVES AND FLOOR. AMBIENT TEMPERATURE OF UNDER COUNTER UNIT AT ~ 60F.
OBSERVED USE OF FLATTENED CARDBOARD TO LINE SHELVES AND FLOOR. AMBIENT TEMPERATURE OF UNDER COUNTER UNIT AT ~ 60F.
OBSERVED USE OF FLATTENED CARDBOARD TO LINE SHELVES AND FLOOR. AMBIENT TEMPERATURE OF UNDER COUNTER UNIT AT ~ 60F.
OBSERVED USE OF FLATTENED CARDBOARD TO LINE SHELVES AND FLOOR. AMBIENT TEMPERATURE OF UNDER COUNTER UNIT AT ~ 60F.
OBSERVED USE OF FLATTENED CARDBOARD TO LINE SHELVES AND FLOOR. AMBIENT TEMPERATURE OF UNDER COUNTER UNIT AT ~ 60F.
OBSERVED USE OF FLATTENED CARDBOARD TO LINE SHELVES AND FLOOR. AMBIENT TEMPERATURE OF UNDER COUNTER UNIT AT ~ 60F.
OBSERVED USE OF FLATTENED CARDBOARD TO LINE SHELVES AND FLOOR. AMBIENT TEMPERATURE OF UNDER COUNTER UNIT AT ~ 60F.
OBSERVED USE OF FLATTENED CARDBOARD TO LINE SHELVES AND FLOOR. AMBIENT TEMPERATURE OF UNDER COUNTER UNIT AT ~ 60F.
OBSERVED USE OF FLATTENED CARDBOARD TO LINE SHELVES AND FLOOR. AMBIENT TEMPERATURE OF UNDER COUNTER UNIT AT ~ 60F.
OBSERVED USE OF FLATTENED CARDBOARD TO LINE SHELVES AND FLOOR. AMBIENT TEMPERATURE OF UNDER COUNTER UNIT AT ~ 60F.
OBSERVED USE OF FLATTENED CARDBOARD TO LINE SHELVES AND FLOOR. AMBIENT TEMPERATURE OF UNDER COUNTER UNIT AT ~ 60F.
OBSERVED USE OF FLATTENED CARDBOARD TO LINE SHELVES AND FLOOR. AMBIENT TEMPERATURE OF UNDER COUNTER UNIT AT ~ 60F.
OBSERVED USE OF FLATTENED CARDBOARD TO LINE SHELVES AND FLOOR. AMBIENT TEMPERATURE OF UNDER COUNTER UNIT AT ~ 60F.
OBSERVED USE OF FLATTENED CARDBOARD TO LINE SHELVES AND FLOOR. AMBIENT TEMPERATURE OF UNDER COUNTER UNIT AT ~ 60F.
OBSERVED USE OF FLATTENED CARDBOARD TO LINE SHELVES AND FLOOR. AMBIENT TEMPERATURE OF UNDER COUNTER UNIT AT ~ 60F.
OBSERVED USE OF FLATTENED CARDBOARD TO LINE SHELVES AND FLOOR. AMBIENT TEMPERATURE OF UNDER COUNTER UNIT AT ~ 60F.
OBSERVED USE OF FLATTENED CARDBOARD TO LINE SHELVES AND FLOOR. AMBIENT TEMPERATURE OF UNDER COUNTER UNIT AT ~ 60F.
OBSERVED USE OF FLATTENED CARDBOARD TO LINE SHELVES AND FLOOR. AMBIENT TEMPERATURE OF UNDER COUNTER UNIT AT ~ 60F.
OBSERVED USE OF FLATTENED CARDBOARD TO LINE SHELVES AND FLOOR. AMBIENT TEMPERATURE OF UNDER COUNTER UNIT AT ~ 60F.
OBSERVED USE OF FLATTENED CARDBOARD TO LINE SHELVES AND FLOOR. AMBIENT TEMPERATURE OF UNDER COUNTER UNIT AT ~ 60F.
OBSERVED USE OF FLATTENED CARDBOARD TO LINE SHELVES AND FLOOR. AMBIENT TEMPERATURE OF UNDER COUNTER UNIT AT ~ 60F.
OBSERVED USE OF FLATTENED CARDBOARD TO LINE SHELVES AND FLOOR. AMBIENT TEMPERATURE OF UNDER COUNTER UNIT AT ~ 60F.
OBSERVED USE OF FLATTENED CARDBOARD TO LINE SHELVES AND FLOOR. AMBIENT TEMPERATURE OF UNDER COUNTER UNIT AT ~ 60F.
OBSERVED USE OF FLATTENED CARDBOARD TO LINE SHELVES AND FLOOR. AMBIENT TEMPERATURE OF UNDER COUNTER UNIT AT ~ 60F.
OBSERVED USE OF FLATTENED CARDBOARD TO LINE SHELVES AND FLOOR. AMBIENT TEMPERATURE OF UNDER COUNTER UNIT AT ~ 60F.
OBSERVED USE OF FLATTENED CARDBOARD TO LINE SHELVES AND FLOOR. AMBIENT TEMPERATURE OF UNDER COUNTER UNIT AT ~ 60F.
OBSERVED USE OF FLATTENED CARDBOARD TO LINE SHELVES AND FLOOR. AMBIENT TEMPERATURE OF UNDER COUNTER UNIT AT ~ 60F.
OBSERVED USE OF FLATTENED CARDBOARD TO LINE SHELVES AND FLOOR. AMBIENT TEMPERATURE OF UNDER COUNTER UNIT AT ~ 60F.
OBSERVED USE OF FLATTENED CARDBOARD TO LINE SHELVES AND FLOOR. AMBIENT TEMPERATURE OF UNDER COUNTER UNIT AT ~ 60F.
OBSERVED USE OF FLATTENED CARDBOARD TO LINE SHELVES AND FLOOR. AMBIENT TEMPERATURE OF UNDER COUNTER UNIT AT ~ 60F.
OBSERVED USE OF FLATTENED CARDBOARD TO LINE SHELVES AND FLOOR. AMBIENT TEMPERATURE OF UNDER COUNTER UNIT AT ~ 60F.
OBSERVED USE OF FLATTENED CARDBOARD TO LINE SHELVES AND FLOOR. AMBIENT TEMPERATURE OF UNDER COUNTER UNIT AT ~ 60F.
OBSERVED USE OF FLATTENED CARDBOARD TO LINE SHELVES AND FLOOR. AMBIENT TEMPERATURE OF UNDER COUNTER UNIT AT ~ 60F.
OBSERVED USE OF FLATTENED CARDBOARD TO LINE SHELVES AND FLOOR. AMBIENT TEMPERATURE OF UNDER COUNTER UNIT AT ~ 60F.
OBSERVED USE OF FLATTENED CARDBOARD TO LINE SHELVES AND FLOOR. AMBIENT TEMPERATURE OF UNDER COUNTER UNIT AT ~ 60F.
OBSERVED USE OF FLATTENED CARDBOARD TO LINE SHELVES AND FLOOR. AMBIENT TEMPERATURE OF UNDER COUNTER UNIT AT ~ 60F.
OBSERVED USE OF FLATTENED CARDBOARD TO LINE SHELVES AND FLOOR. AMBIENT TEMPERATURE OF UNDER COUNTER UNIT AT ~ 60F.
OBSERVED USE OF FLATTENED CARDBOARD TO LINE SHELVES AND FLOOR. AMBIENT TEMPERATURE OF UNDER COUNTER UNIT AT ~ 60F.
OBSERVED USE OF FLATTENED CARDBOARD TO LINE SHELVES AND FLOOR. AMBIENT TEMPERATURE OF UNDER COUNTER UNIT AT ~ 60F.
OBSERVED USE OF FLATTENED CARDBOARD TO LINE SHELVES AND FLOOR. AMBIENT TEMPERATURE OF UNDER COUNTER UNIT AT ~ 60F.
OBSERVED USE OF FLATTENED CARDBOARD TO LINE SHELVES AND FLOOR. AMBIENT TEMPERATURE OF UNDER COUNTER UNIT AT ~ 60F.
OBSERVED USE OF FLATTENED CARDBOARD TO LINE SHELVES AND FLOOR. AMBIENT TEMPERATURE OF UNDER COUNTER UNIT AT ~ 60F.
OBSERVED USE OF FLATTENED CARDBOARD TO LINE SHELVES AND FLOOR. AMBIENT TEMPERATURE OF UNDER COUNTER UNIT AT ~ 60F.
OBSERVED USE OF FLATTENED CARDBOARD TO LINE SHELVES AND FLOOR. AMBIENT TEMPERATURE OF UNDER COUNTER UNIT AT ~ 60F.
OBSERVED USE OF FLATTENED CARDBOARD TO LINE SHELVES AND FLOOR. AMBIENT TEMPERATURE OF UNDER COUNTER UNIT AT ~ 60F.
OBSERVED USE OF FLATTENED CARDBOARD TO LINE SHELVES AND FLOOR. AMBIENT TEMPERATURE OF UNDER COUNTER UNIT AT ~ 60F.
OBSERVED USE OF FLATTENED CARDBOARD TO LINE SHELVES AND FLOOR. AMBIENT TEMPERATURE OF UNDER COUNTER UNIT AT ~ 60F.
OBSERVED USE OF FLATTENED CARDBOARD TO LINE SHELVES AND FLOOR. AMBIENT TEMPERATURE OF UNDER COUNTER UNIT AT ~ 60F.
OBSERVED USE OF FLATTENED CARDBOARD TO LINE SHELVES AND FLOOR. AMBIENT TEMPERATURE OF UNDER COUNTER UNIT AT ~ 60F.
OBSERVED USE OF FLATTENED CARDBOARD TO LINE SHELVES AND FLOOR. AMBIENT TEMPERATURE OF UNDER COUNTER UNIT AT ~ 60F.
OBSERVED USE OF FLATTENED CARDBOARD TO LINE SHELVES AND FLOOR. AMBIENT TEMPERATURE OF UNDER COUNTER UNIT AT ~ 60F.
OBSERVED USE OF FLATTENED CARDBOARD TO LINE SHELVES AND FLOOR. AMBIENT TEMPERATURE OF UNDER COUNTER UNIT AT ~ 60F.
OBSERVED USE OF FLATTENED CARDBOARD TO LINE SHELVES AND FLOOR. AMBIENT TEMPERATURE OF UNDER COUNTER UNIT AT ~ 60F.
OBSERVED USE OF FLATTENED CARDBOARD TO LINE SHELVES AND FLOOR. AMBIENT TEMPERATURE OF UNDER COUNTER UNIT AT ~ 60F.
OBSERVED USE OF FLATTENED CARDBOARD TO LINE SHELVES AND FLOOR.
DRY INGREDIENTS STORED IN UNAPPROVED CONTAINERS.
ICE MACHINE DRAIN LINE EXTENDS INTO THE FLOOR SINK.
OBSERVED CHEFS RINSE HANDS AT THE FOOD PREP SINK.
OBSERVED EMPLOYEE WASH FOOD CONTAINER AT THE FOOD PREP SINK WITHOUT SANITIZING.
OBSERVED SOILED WIPING TOWELS THROUGHOUT THE KITCHEN.
PREVIOUS HEALTH INSPECTION REPORT NOT AVAILABLE.
RAW MEATS STORED ABOVE VEGETABLES IN THE GLASS REACH IN UNIT.

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

Cuisines:

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