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4. Santa Clara County, CA Restaurants

Business Info

Restaurant: CREEKSIDE BAR & GRILL
Address: 544 W Alma Street, San Jose, CA 95125
Type: Restaurant 6-25 Employees
Total inspections: 9
Last inspection: Apr 11, 2013

Score
(the higher the better)
92

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Violation descriptions and comments

All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
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)
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))
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)
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))
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)

Comminuted meat, raw eggs, or any food containing comminuted meat or raw eggs, shall be heated to 155�°F for 15 sec. Single pieces of meat, and eggs for immediate service, shall be heated to 145�°F for 15 sec. Poultry, comminuted poultry, stuffed fish / meat / poultry shall be heated to 165�°F. Other temperature requirements may apply. (114004, 114008, 114010)
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)
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)
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)
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)
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)
All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (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)
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)).

No employees shall eat, drink, or smoke in any work area. (113977)
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)
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)
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)
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))
All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
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)).
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))
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)
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))
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)

No employees shall eat, drink, or smoke in any work area. (113977)
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 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 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)
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)).

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

ACCUMULATION OF GREASE ON TILE WALL AT COOK LINE.
BACK DOOR LEFT OPEN.
ACCUMULATION OF CARDBOARD BOXES OUTSIDE OF FACILITY.
REMOVE UNUSED ITEMS IN BACK OF STORAGE AREA TO PREVENT HARBORING OF VERMIN. BACK DOOR LEFT OPEN.
ACCUMULATION OF CARDBOARD BOXES OUTSIDE OF FACILITY.
REMOVE UNUSED ITEMS IN BACK OF STORAGE AREA TO PREVENT HARBORING OF VERMIN. BACK DOOR LEFT OPEN.
ACCUMULATION OF CARDBOARD BOXES OUTSIDE OF FACILITY.
REMOVE UNUSED ITEMS IN BACK OF STORAGE AREA TO PREVENT HARBORING OF VERMIN. BACK DOOR LEFT OPEN.
ACCUMULATION OF CARDBOARD BOXES OUTSIDE OF FACILITY.
REMOVE UNUSED ITEMS IN BACK OF STORAGE AREA TO PREVENT HARBORING OF VERMIN. BACK DOOR LEFT OPEN.
ACCUMULATION OF CARDBOARD BOXES OUTSIDE OF FACILITY.
REMOVE UNUSED ITEMS IN BACK OF STORAGE AREA TO PREVENT HARBORING OF VERMIN. BACK DOOR LEFT OPEN.
ACCUMULATION OF CARDBOARD BOXES OUTSIDE OF FACILITY.
REMOVE UNUSED ITEMS IN BACK OF STORAGE AREA TO PREVENT HARBORING OF VERMIN. BACK DOOR LEFT OPEN.
ACCUMULATION OF CARDBOARD BOXES OUTSIDE OF FACILITY.
REMOVE UNUSED ITEMS IN BACK OF STORAGE AREA TO PREVENT HARBORING OF VERMIN. BACK DOOR LEFT OPEN.
ACCUMULATION OF CARDBOARD BOXES OUTSIDE OF FACILITY.
REMOVE UNUSED ITEMS IN BACK OF STORAGE AREA TO PREVENT HARBORING OF VERMIN. BACK DOOR LEFT OPEN.
ACCUMULATION OF CARDBOARD BOXES OUTSIDE OF FACILITY.
REMOVE UNUSED ITEMS IN BACK OF STORAGE AREA TO PREVENT HARBORING OF VERMIN. BACK DOOR LEFT OPEN.
ACCUMULATION OF CARDBOARD BOXES OUTSIDE OF FACILITY.
REMOVE UNUSED ITEMS IN BACK OF STORAGE AREA TO PREVENT HARBORING OF VERMIN. BACK DOOR LEFT OPEN.
ACCUMULATION OF CARDBOARD BOXES OUTSIDE OF FACILITY.
REMOVE UNUSED ITEMS IN BACK OF STORAGE AREA TO PREVENT HARBORING OF VERMIN. BACK DOOR LEFT OPEN.
ACCUMULATION OF CARDBOARD BOXES OUTSIDE OF FACILITY.
REMOVE UNUSED ITEMS IN BACK OF STORAGE AREA TO PREVENT HARBORING OF VERMIN. BACK DOOR LEFT OPEN.
ACCUMULATION OF CARDBOARD BOXES OUTSIDE OF FACILITY.
REMOVE UNUSED ITEMS IN BACK OF STORAGE AREA TO PREVENT HARBORING OF VERMIN. BACK DOOR LEFT OPEN.
ACCUMULATION OF CARDBOARD BOXES OUTSIDE OF FACILITY.
REMOVE UNUSED ITEMS IN BACK OF STORAGE AREA TO PREVENT HARBORING OF VERMIN. BACK DOOR LEFT OPEN.
ACCUMULATION OF CARDBOARD BOXES OUTSIDE OF FACILITY.
REMOVE UNUSED ITEMS IN BACK OF STORAGE AREA TO PREVENT HARBORING OF VERMIN. BACK DOOR LEFT OPEN.
ACCUMULATION OF CARDBOARD BOXES OUTSIDE OF FACILITY.
REMOVE UNUSED ITEMS IN BACK OF STORAGE AREA TO PREVENT HARBORING OF VERMIN. BACK DOOR LEFT OPEN.
ACCUMULATION OF CARDBOARD BOXES OUTSIDE OF FACILITY.
REMOVE UNUSED ITEMS IN BACK OF STORAGE AREA TO PREVENT HARBORING OF VERMIN. BACK DOOR LEFT OPEN.
ACCUMULATION OF CARDBOARD BOXES OUTSIDE OF FACILITY.
REMOVE UNUSED ITEMS IN BACK OF STORAGE AREA TO PREVENT HARBORING OF VERMIN. BACK DOOR LEFT OPEN.
ACCUMULATION OF CARDBOARD BOXES OUTSIDE OF FACILITY.
REMOVE UNUSED ITEMS IN BACK OF STORAGE AREA TO PREVENT HARBORING OF VERMIN. BACK DOOR LEFT OPEN.
ACCUMULATION OF CARDBOARD BOXES OUTSIDE OF FACILITY.
REMOVE UNUSED ITEMS IN BACK OF STORAGE AREA TO PREVENT HARBORING OF VERMIN.
BOTTLES BEVERAGES STORED IN ICE USED FOR HUMAN CONSUMPTION IN BIN IN THE BAR AREA.
RAW CHICKEN STORED ABOVE RAW FISH IN THE WALK IN REFRIGERATOR. BOTTLES BEVERAGES STORED IN ICE USED FOR HUMAN CONSUMPTION IN BIN IN THE BAR AREA.
RAW CHICKEN STORED ABOVE RAW FISH IN THE WALK IN REFRIGERATOR. BOTTLES BEVERAGES STORED IN ICE USED FOR HUMAN CONSUMPTION IN BIN IN THE BAR AREA.
RAW CHICKEN STORED ABOVE RAW FISH IN THE WALK IN REFRIGERATOR. BOTTLES BEVERAGES STORED IN ICE USED FOR HUMAN CONSUMPTION IN BIN IN THE BAR AREA.
RAW CHICKEN STORED ABOVE RAW FISH IN THE WALK IN REFRIGERATOR. BOTTLES BEVERAGES STORED IN ICE USED FOR HUMAN CONSUMPTION IN BIN IN THE BAR AREA.
RAW CHICKEN STORED ABOVE RAW FISH IN THE WALK IN REFRIGERATOR. BOTTLES BEVERAGES STORED IN ICE USED FOR HUMAN CONSUMPTION IN BIN IN THE BAR AREA.
RAW CHICKEN STORED ABOVE RAW FISH IN THE WALK IN REFRIGERATOR. BOTTLES BEVERAGES STORED IN ICE USED FOR HUMAN CONSUMPTION IN BIN IN THE BAR AREA.
RAW CHICKEN STORED ABOVE RAW FISH IN THE WALK IN REFRIGERATOR. BOTTLES BEVERAGES STORED IN ICE USED FOR HUMAN CONSUMPTION IN BIN IN THE BAR AREA.
RAW CHICKEN STORED ABOVE RAW FISH IN THE WALK IN REFRIGERATOR. BOTTLES BEVERAGES STORED IN ICE USED FOR HUMAN CONSUMPTION IN BIN IN THE BAR AREA.
RAW CHICKEN STORED ABOVE RAW FISH IN THE WALK IN REFRIGERATOR. BOTTLES BEVERAGES STORED IN ICE USED FOR HUMAN CONSUMPTION IN BIN IN THE BAR AREA.
RAW CHICKEN STORED ABOVE RAW FISH IN THE WALK IN REFRIGERATOR. BOTTLES BEVERAGES STORED IN ICE USED FOR HUMAN CONSUMPTION IN BIN IN THE BAR AREA.
RAW CHICKEN STORED ABOVE RAW FISH IN THE WALK IN REFRIGERATOR. BOTTLES BEVERAGES STORED IN ICE USED FOR HUMAN CONSUMPTION IN BIN IN THE BAR AREA.
RAW CHICKEN STORED ABOVE RAW FISH IN THE WALK IN REFRIGERATOR. BOTTLES BEVERAGES STORED IN ICE USED FOR HUMAN CONSUMPTION IN BIN IN THE BAR AREA.
RAW CHICKEN STORED ABOVE RAW FISH IN THE WALK IN REFRIGERATOR. BOTTLES BEVERAGES STORED IN ICE USED FOR HUMAN CONSUMPTION IN BIN IN THE BAR AREA.
RAW CHICKEN STORED ABOVE RAW FISH IN THE WALK IN REFRIGERATOR. BOTTLES BEVERAGES STORED IN ICE USED FOR HUMAN CONSUMPTION IN BIN IN THE BAR AREA.
RAW CHICKEN STORED ABOVE RAW FISH IN THE WALK IN REFRIGERATOR. BOTTLES BEVERAGES STORED IN ICE USED FOR HUMAN CONSUMPTION IN BIN IN THE BAR AREA.
RAW CHICKEN STORED ABOVE RAW FISH IN THE WALK IN REFRIGERATOR. BOTTLES BEVERAGES STORED IN ICE USED FOR HUMAN CONSUMPTION IN BIN IN THE BAR AREA.
RAW CHICKEN STORED ABOVE RAW FISH IN THE WALK IN REFRIGERATOR. BOTTLES BEVERAGES STORED IN ICE USED FOR HUMAN CONSUMPTION IN BIN IN THE BAR AREA.
RAW CHICKEN STORED ABOVE RAW FISH IN THE WALK IN REFRIGERATOR. BOTTLES BEVERAGES STORED IN ICE USED FOR HUMAN CONSUMPTION IN BIN IN THE BAR AREA.
RAW CHICKEN STORED ABOVE RAW FISH IN THE WALK IN REFRIGERATOR. BOTTLES BEVERAGES STORED IN ICE USED FOR HUMAN CONSUMPTION IN BIN IN THE BAR AREA.
RAW CHICKEN STORED ABOVE RAW FISH IN THE WALK IN REFRIGERATOR.
BOWL USED AS SCOOPS TO DISPENSE FOOD.
HOUSEHOLD REFRIGERATOR USED IN FOOD PREP AREA. BOWL USED AS SCOOPS TO DISPENSE FOOD.
HOUSEHOLD REFRIGERATOR USED IN FOOD PREP AREA. BOWL USED AS SCOOPS TO DISPENSE FOOD.
HOUSEHOLD REFRIGERATOR USED IN FOOD PREP AREA. BOWL USED AS SCOOPS TO DISPENSE FOOD.
HOUSEHOLD REFRIGERATOR USED IN FOOD PREP AREA. BOWL USED AS SCOOPS TO DISPENSE FOOD.
HOUSEHOLD REFRIGERATOR USED IN FOOD PREP AREA. BOWL USED AS SCOOPS TO DISPENSE FOOD.
HOUSEHOLD REFRIGERATOR USED IN FOOD PREP AREA. BOWL USED AS SCOOPS TO DISPENSE FOOD.
HOUSEHOLD REFRIGERATOR USED IN FOOD PREP AREA. BOWL USED AS SCOOPS TO DISPENSE FOOD.
HOUSEHOLD REFRIGERATOR USED IN FOOD PREP AREA. BOWL USED AS SCOOPS TO DISPENSE FOOD.
HOUSEHOLD REFRIGERATOR USED IN FOOD PREP AREA. BOWL USED AS SCOOPS TO DISPENSE FOOD.
HOUSEHOLD REFRIGERATOR USED IN FOOD PREP AREA. BOWL USED AS SCOOPS TO DISPENSE FOOD.
HOUSEHOLD REFRIGERATOR USED IN FOOD PREP AREA. BOWL USED AS SCOOPS TO DISPENSE FOOD.
HOUSEHOLD REFRIGERATOR USED IN FOOD PREP AREA. BOWL USED AS SCOOPS TO DISPENSE FOOD.
HOUSEHOLD REFRIGERATOR USED IN FOOD PREP AREA. BOWL USED AS SCOOPS TO DISPENSE FOOD.
HOUSEHOLD REFRIGERATOR USED IN FOOD PREP AREA. BOWL USED AS SCOOPS TO DISPENSE FOOD.
HOUSEHOLD REFRIGERATOR USED IN FOOD PREP AREA. BOWL USED AS SCOOPS TO DISPENSE FOOD.
HOUSEHOLD REFRIGERATOR USED IN FOOD PREP AREA. BOWL USED AS SCOOPS TO DISPENSE FOOD.
HOUSEHOLD REFRIGERATOR USED IN FOOD PREP AREA. BOWL USED AS SCOOPS TO DISPENSE FOOD.
HOUSEHOLD REFRIGERATOR USED IN FOOD PREP AREA. BOWL USED AS SCOOPS TO DISPENSE FOOD.
HOUSEHOLD REFRIGERATOR USED IN FOOD PREP AREA. BOWL USED AS SCOOPS TO DISPENSE FOOD.
HOUSEHOLD REFRIGERATOR USED IN FOOD PREP AREA.
CARDBOARD BOX USED AS WASTE BASKET IN EMPLOYEE RESTROOM.
ICE CREAM SCOOP AND UTENSILS FOR COOKING, STORED IN CONTAINER OF WATER.
KNIFE STORED BETWEEN WALL AND SILVER PANEL OF WALL NEAR SOUP HOLDING UNIT. ICE CREAM SCOOP AND UTENSILS FOR COOKING, STORED IN CONTAINER OF WATER.
KNIFE STORED BETWEEN WALL AND SILVER PANEL OF WALL NEAR SOUP HOLDING UNIT. ICE CREAM SCOOP AND UTENSILS FOR COOKING, STORED IN CONTAINER OF WATER.
KNIFE STORED BETWEEN WALL AND SILVER PANEL OF WALL NEAR SOUP HOLDING UNIT. ICE CREAM SCOOP AND UTENSILS FOR COOKING, STORED IN CONTAINER OF WATER.
KNIFE STORED BETWEEN WALL AND SILVER PANEL OF WALL NEAR SOUP HOLDING UNIT. ICE CREAM SCOOP AND UTENSILS FOR COOKING, STORED IN CONTAINER OF WATER.
KNIFE STORED BETWEEN WALL AND SILVER PANEL OF WALL NEAR SOUP HOLDING UNIT. ICE CREAM SCOOP AND UTENSILS FOR COOKING, STORED IN CONTAINER OF WATER.
KNIFE STORED BETWEEN WALL AND SILVER PANEL OF WALL NEAR SOUP HOLDING UNIT. ICE CREAM SCOOP AND UTENSILS FOR COOKING, STORED IN CONTAINER OF WATER.
KNIFE STORED BETWEEN WALL AND SILVER PANEL OF WALL NEAR SOUP HOLDING UNIT. ICE CREAM SCOOP AND UTENSILS FOR COOKING, STORED IN CONTAINER OF WATER.
KNIFE STORED BETWEEN WALL AND SILVER PANEL OF WALL NEAR SOUP HOLDING UNIT. ICE CREAM SCOOP AND UTENSILS FOR COOKING, STORED IN CONTAINER OF WATER.
KNIFE STORED BETWEEN WALL AND SILVER PANEL OF WALL NEAR SOUP HOLDING UNIT. ICE CREAM SCOOP AND UTENSILS FOR COOKING, STORED IN CONTAINER OF WATER.
KNIFE STORED BETWEEN WALL AND SILVER PANEL OF WALL NEAR SOUP HOLDING UNIT. ICE CREAM SCOOP AND UTENSILS FOR COOKING, STORED IN CONTAINER OF WATER.
KNIFE STORED BETWEEN WALL AND SILVER PANEL OF WALL NEAR SOUP HOLDING UNIT. ICE CREAM SCOOP AND UTENSILS FOR COOKING, STORED IN CONTAINER OF WATER.
KNIFE STORED BETWEEN WALL AND SILVER PANEL OF WALL NEAR SOUP HOLDING UNIT. ICE CREAM SCOOP AND UTENSILS FOR COOKING, STORED IN CONTAINER OF WATER.
KNIFE STORED BETWEEN WALL AND SILVER PANEL OF WALL NEAR SOUP HOLDING UNIT. ICE CREAM SCOOP AND UTENSILS FOR COOKING, STORED IN CONTAINER OF WATER.
KNIFE STORED BETWEEN WALL AND SILVER PANEL OF WALL NEAR SOUP HOLDING UNIT. ICE CREAM SCOOP AND UTENSILS FOR COOKING, STORED IN CONTAINER OF WATER.
KNIFE STORED BETWEEN WALL AND SILVER PANEL OF WALL NEAR SOUP HOLDING UNIT. ICE CREAM SCOOP AND UTENSILS FOR COOKING, STORED IN CONTAINER OF WATER.
KNIFE STORED BETWEEN WALL AND SILVER PANEL OF WALL NEAR SOUP HOLDING UNIT. ICE CREAM SCOOP AND UTENSILS FOR COOKING, STORED IN CONTAINER OF WATER.
KNIFE STORED BETWEEN WALL AND SILVER PANEL OF WALL NEAR SOUP HOLDING UNIT. ICE CREAM SCOOP AND UTENSILS FOR COOKING, STORED IN CONTAINER OF WATER.
KNIFE STORED BETWEEN WALL AND SILVER PANEL OF WALL NEAR SOUP HOLDING UNIT. ICE CREAM SCOOP AND UTENSILS FOR COOKING, STORED IN CONTAINER OF WATER.
KNIFE STORED BETWEEN WALL AND SILVER PANEL OF WALL NEAR SOUP HOLDING UNIT. ICE CREAM SCOOP AND UTENSILS FOR COOKING, STORED IN CONTAINER OF WATER.
KNIFE STORED BETWEEN WALL AND SILVER PANEL OF WALL NEAR SOUP HOLDING UNIT.
RESIDUE ALONG WHITE FLAP INSIDE ICE MACHINE. FOOD RESIDUE ON INTERIOR OF MICROWAVE.
SOUR CREAM IN CONTAINER MEASURED 57F (CONTAINER ON COUNTER).

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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:

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

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