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Business Info

Restaurant: EDNA RAY CHINESE RESTAURANT
Address: 1181 Lincoln Avenue, San Jose, CA 95125
Type: Restaurant 0-5 Employees
Total inspections: 8
Last inspection: Apr 17, 2013

Score
(the higher the better)
100

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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))
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 contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
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))
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)

Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. (113967, 113976, 113980, 113988, 113990, 114035, 114254(c), 114254.3,)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
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)
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)
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)
A person in charge shall be present at the food facility during all hours of operation. (113945-113945.1, 113984.1, 114075)
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)
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))
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)
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 utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))

All food 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))
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))
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
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 shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
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)
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 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)
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)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
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 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))

DEBRIS OBSERVED ON SHELVES IN PREP AREA AND ON THE BOTTOM AND SIDES OF INSIDE REACH IN REFRIGERATOR.
DEBRIS UNDER COOK LINE AND EQUIPMENT.
FROZEN SHRIMP THAWED IN STANDING WATER.
GREASE ACCUMULATED ON HOOD FILTERS ABOVE COOK LINE.
HEAVY FOOD DEBRIS ON DELI/ MEAT SLICER.
IN BETWEEN USE UTENSILS STORED IN WATER IN CONTAINER.
KNIVES STORED BETWEEN GAP IN WALL AND DISH MACHINE. IN BETWEEN USE UTENSILS STORED IN WATER IN CONTAINER.
KNIVES STORED BETWEEN GAP IN WALL AND DISH MACHINE. IN BETWEEN USE UTENSILS STORED IN WATER IN CONTAINER.
KNIVES STORED BETWEEN GAP IN WALL AND DISH MACHINE. IN BETWEEN USE UTENSILS STORED IN WATER IN CONTAINER.
KNIVES STORED BETWEEN GAP IN WALL AND DISH MACHINE. IN BETWEEN USE UTENSILS STORED IN WATER IN CONTAINER.
KNIVES STORED BETWEEN GAP IN WALL AND DISH MACHINE. IN BETWEEN USE UTENSILS STORED IN WATER IN CONTAINER.
KNIVES STORED BETWEEN GAP IN WALL AND DISH MACHINE. IN BETWEEN USE UTENSILS STORED IN WATER IN CONTAINER.
KNIVES STORED BETWEEN GAP IN WALL AND DISH MACHINE. IN BETWEEN USE UTENSILS STORED IN WATER IN CONTAINER.
KNIVES STORED BETWEEN GAP IN WALL AND DISH MACHINE. IN BETWEEN USE UTENSILS STORED IN WATER IN CONTAINER.
KNIVES STORED BETWEEN GAP IN WALL AND DISH MACHINE. IN BETWEEN USE UTENSILS STORED IN WATER IN CONTAINER.
KNIVES STORED BETWEEN GAP IN WALL AND DISH MACHINE. IN BETWEEN USE UTENSILS STORED IN WATER IN CONTAINER.
KNIVES STORED BETWEEN GAP IN WALL AND DISH MACHINE. IN BETWEEN USE UTENSILS STORED IN WATER IN CONTAINER.
KNIVES STORED BETWEEN GAP IN WALL AND DISH MACHINE. IN BETWEEN USE UTENSILS STORED IN WATER IN CONTAINER.
KNIVES STORED BETWEEN GAP IN WALL AND DISH MACHINE. IN BETWEEN USE UTENSILS STORED IN WATER IN CONTAINER.
KNIVES STORED BETWEEN GAP IN WALL AND DISH MACHINE. IN BETWEEN USE UTENSILS STORED IN WATER IN CONTAINER.
KNIVES STORED BETWEEN GAP IN WALL AND DISH MACHINE. IN BETWEEN USE UTENSILS STORED IN WATER IN CONTAINER.
KNIVES STORED BETWEEN GAP IN WALL AND DISH MACHINE. IN BETWEEN USE UTENSILS STORED IN WATER IN CONTAINER.
KNIVES STORED BETWEEN GAP IN WALL AND DISH MACHINE.
MULTIPLE CONTAINERS UNCOVERED IN COLD UNITS.
RAW FOOD STORED ABOVE READY TO EAT FOOD.
DOUBLE STACKING OF FOOD CONTAINERS WITHOUT PROTECTIVE BARRIER OVER FOOD IN COLD UNITS ACROSS FROM COOK LINE. MULTIPLE CONTAINERS UNCOVERED IN COLD UNITS.
RAW FOOD STORED ABOVE READY TO EAT FOOD.
DOUBLE STACKING OF FOOD CONTAINERS WITHOUT PROTECTIVE BARRIER OVER FOOD IN COLD UNITS ACROSS FROM COOK LINE. MULTIPLE CONTAINERS UNCOVERED IN COLD UNITS.
RAW FOOD STORED ABOVE READY TO EAT FOOD.
DOUBLE STACKING OF FOOD CONTAINERS WITHOUT PROTECTIVE BARRIER OVER FOOD IN COLD UNITS ACROSS FROM COOK LINE. MULTIPLE CONTAINERS UNCOVERED IN COLD UNITS.
RAW FOOD STORED ABOVE READY TO EAT FOOD.
DOUBLE STACKING OF FOOD CONTAINERS WITHOUT PROTECTIVE BARRIER OVER FOOD IN COLD UNITS ACROSS FROM COOK LINE. MULTIPLE CONTAINERS UNCOVERED IN COLD UNITS.
RAW FOOD STORED ABOVE READY TO EAT FOOD.
DOUBLE STACKING OF FOOD CONTAINERS WITHOUT PROTECTIVE BARRIER OVER FOOD IN COLD UNITS ACROSS FROM COOK LINE. MULTIPLE CONTAINERS UNCOVERED IN COLD UNITS.
RAW FOOD STORED ABOVE READY TO EAT FOOD.
DOUBLE STACKING OF FOOD CONTAINERS WITHOUT PROTECTIVE BARRIER OVER FOOD IN COLD UNITS ACROSS FROM COOK LINE. MULTIPLE CONTAINERS UNCOVERED IN COLD UNITS.
RAW FOOD STORED ABOVE READY TO EAT FOOD.
DOUBLE STACKING OF FOOD CONTAINERS WITHOUT PROTECTIVE BARRIER OVER FOOD IN COLD UNITS ACROSS FROM COOK LINE. MULTIPLE CONTAINERS UNCOVERED IN COLD UNITS.
RAW FOOD STORED ABOVE READY TO EAT FOOD.
DOUBLE STACKING OF FOOD CONTAINERS WITHOUT PROTECTIVE BARRIER OVER FOOD IN COLD UNITS ACROSS FROM COOK LINE. MULTIPLE CONTAINERS UNCOVERED IN COLD UNITS.
RAW FOOD STORED ABOVE READY TO EAT FOOD.
DOUBLE STACKING OF FOOD CONTAINERS WITHOUT PROTECTIVE BARRIER OVER FOOD IN COLD UNITS ACROSS FROM COOK LINE. MULTIPLE CONTAINERS UNCOVERED IN COLD UNITS.
RAW FOOD STORED ABOVE READY TO EAT FOOD.
DOUBLE STACKING OF FOOD CONTAINERS WITHOUT PROTECTIVE BARRIER OVER FOOD IN COLD UNITS ACROSS FROM COOK LINE. MULTIPLE CONTAINERS UNCOVERED IN COLD UNITS.
RAW FOOD STORED ABOVE READY TO EAT FOOD.
DOUBLE STACKING OF FOOD CONTAINERS WITHOUT PROTECTIVE BARRIER OVER FOOD IN COLD UNITS ACROSS FROM COOK LINE. MULTIPLE CONTAINERS UNCOVERED IN COLD UNITS.
RAW FOOD STORED ABOVE READY TO EAT FOOD.
DOUBLE STACKING OF FOOD CONTAINERS WITHOUT PROTECTIVE BARRIER OVER FOOD IN COLD UNITS ACROSS FROM COOK LINE. MULTIPLE CONTAINERS UNCOVERED IN COLD UNITS.
RAW FOOD STORED ABOVE READY TO EAT FOOD.
DOUBLE STACKING OF FOOD CONTAINERS WITHOUT PROTECTIVE BARRIER OVER FOOD IN COLD UNITS ACROSS FROM COOK LINE. MULTIPLE CONTAINERS UNCOVERED IN COLD UNITS.
RAW FOOD STORED ABOVE READY TO EAT FOOD.
DOUBLE STACKING OF FOOD CONTAINERS WITHOUT PROTECTIVE BARRIER OVER FOOD IN COLD UNITS ACROSS FROM COOK LINE. MULTIPLE CONTAINERS UNCOVERED IN COLD UNITS.
RAW FOOD STORED ABOVE READY TO EAT FOOD.
DOUBLE STACKING OF FOOD CONTAINERS WITHOUT PROTECTIVE BARRIER OVER FOOD IN COLD UNITS ACROSS FROM COOK LINE. MULTIPLE CONTAINERS UNCOVERED IN COLD UNITS.
RAW FOOD STORED ABOVE READY TO EAT FOOD.
DOUBLE STACKING OF FOOD CONTAINERS WITHOUT PROTECTIVE BARRIER OVER FOOD IN COLD UNITS ACROSS FROM COOK LINE. MULTIPLE CONTAINERS UNCOVERED IN COLD UNITS.
RAW FOOD STORED ABOVE READY TO EAT FOOD.
DOUBLE STACKING OF FOOD CONTAINERS WITHOUT PROTECTIVE BARRIER OVER FOOD IN COLD UNITS ACROSS FROM COOK LINE.
NO LABELS ON FOOD STORAGE CONTAINERS.
NO SANITIZER BUCKET PREPARED FOR WIPING CLOTHS.
POOLED EGGS IN CONTAINER ON ICE MEASURED 49F.
REMOVE ALL UNUSED ARTICLES, CARDBOARD, AND CLUTTER STORED THROUGHOUT THE FACILITY.
BACK DOOR LEFT OPEN. REMOVE ALL UNUSED ARTICLES, CARDBOARD, AND CLUTTER STORED THROUGHOUT THE FACILITY.
BACK DOOR LEFT OPEN. REMOVE ALL UNUSED ARTICLES, CARDBOARD, AND CLUTTER STORED THROUGHOUT THE FACILITY.
BACK DOOR LEFT OPEN. REMOVE ALL UNUSED ARTICLES, CARDBOARD, AND CLUTTER STORED THROUGHOUT THE FACILITY.
BACK DOOR LEFT OPEN. REMOVE ALL UNUSED ARTICLES, CARDBOARD, AND CLUTTER STORED THROUGHOUT THE FACILITY.
BACK DOOR LEFT OPEN. REMOVE ALL UNUSED ARTICLES, CARDBOARD, AND CLUTTER STORED THROUGHOUT THE FACILITY.
BACK DOOR LEFT OPEN. REMOVE ALL UNUSED ARTICLES, CARDBOARD, AND CLUTTER STORED THROUGHOUT THE FACILITY.
BACK DOOR LEFT OPEN. REMOVE ALL UNUSED ARTICLES, CARDBOARD, AND CLUTTER STORED THROUGHOUT THE FACILITY.
BACK DOOR LEFT OPEN. REMOVE ALL UNUSED ARTICLES, CARDBOARD, AND CLUTTER STORED THROUGHOUT THE FACILITY.
BACK DOOR LEFT OPEN. REMOVE ALL UNUSED ARTICLES, CARDBOARD, AND CLUTTER STORED THROUGHOUT THE FACILITY.
BACK DOOR LEFT OPEN. REMOVE ALL UNUSED ARTICLES, CARDBOARD, AND CLUTTER STORED THROUGHOUT THE FACILITY.
BACK DOOR LEFT OPEN. REMOVE ALL UNUSED ARTICLES, CARDBOARD, AND CLUTTER STORED THROUGHOUT THE FACILITY.
BACK DOOR LEFT OPEN. REMOVE ALL UNUSED ARTICLES, CARDBOARD, AND CLUTTER STORED THROUGHOUT THE FACILITY.
BACK DOOR LEFT OPEN. REMOVE ALL UNUSED ARTICLES, CARDBOARD, AND CLUTTER STORED THROUGHOUT THE FACILITY.
BACK DOOR LEFT OPEN. REMOVE ALL UNUSED ARTICLES, CARDBOARD, AND CLUTTER STORED THROUGHOUT THE FACILITY.
BACK DOOR LEFT OPEN. REMOVE ALL UNUSED ARTICLES, CARDBOARD, AND CLUTTER STORED THROUGHOUT THE FACILITY.
BACK DOOR LEFT OPEN. REMOVE ALL UNUSED ARTICLES, CARDBOARD, AND CLUTTER STORED THROUGHOUT THE FACILITY.
BACK DOOR LEFT OPEN.

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Takes reservations:

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Parking:

Garage Private Lot Street Valet Validated

Attire:

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

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Take-out:

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Outdoor seating:

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Beer & Wine Only Full Bar Happy Hour

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

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