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4. Santa Clara County, CA Restaurants

Business Info

Restaurant: GYROS HOUSE
Address: 212 Castro Street, Mountain View, CA 94041
Type: Restaurant 0-5 Employees
Total inspections: 9
Last inspection: Aug 16, 2013

Score
(the higher the better)
96

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Violation descriptions and comments

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)
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)
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 soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
All potentially hazardous food shall be RAPIDLY cooled from 135�°F to 70�°F, within 2 hours, and then from 70�°F to 41 �°F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1

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 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)
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 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))

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)
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))
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)

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)
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)
Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
All 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)

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)

Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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)
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 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 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)).

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))

LACK OF PAPER TOWELS AT BACK KITCHEN 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)
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 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)

BACK DOOR NOTED OPEN AT THE TIME OF THIS INSPECTION.
INOPERABLE 2-DOOR UPRIGHT REFRIGERATOR IN KITCHEN.
MEASURED HOT WATER AT RESTROOM AT 73F.
SCOOP USED TO DISPENSE BULK FOODS NOTED IN DIRECT CONTACT WITH FOOD ITEM.
2 POTS OF GARBANZO BEANS NOTED STORED DIRECTLY ON GROUND IN KITCHEN. SCOOP USED TO DISPENSE BULK FOODS NOTED IN DIRECT CONTACT WITH FOOD ITEM.
2 POTS OF GARBANZO BEANS NOTED STORED DIRECTLY ON GROUND IN KITCHEN. SCOOP USED TO DISPENSE BULK FOODS NOTED IN DIRECT CONTACT WITH FOOD ITEM.
2 POTS OF GARBANZO BEANS NOTED STORED DIRECTLY ON GROUND IN KITCHEN. SCOOP USED TO DISPENSE BULK FOODS NOTED IN DIRECT CONTACT WITH FOOD ITEM.
2 POTS OF GARBANZO BEANS NOTED STORED DIRECTLY ON GROUND IN KITCHEN. SCOOP USED TO DISPENSE BULK FOODS NOTED IN DIRECT CONTACT WITH FOOD ITEM.
2 POTS OF GARBANZO BEANS NOTED STORED DIRECTLY ON GROUND IN KITCHEN. SCOOP USED TO DISPENSE BULK FOODS NOTED IN DIRECT CONTACT WITH FOOD ITEM.
2 POTS OF GARBANZO BEANS NOTED STORED DIRECTLY ON GROUND IN KITCHEN. SCOOP USED TO DISPENSE BULK FOODS NOTED IN DIRECT CONTACT WITH FOOD ITEM.
2 POTS OF GARBANZO BEANS NOTED STORED DIRECTLY ON GROUND IN KITCHEN. SCOOP USED TO DISPENSE BULK FOODS NOTED IN DIRECT CONTACT WITH FOOD ITEM.
2 POTS OF GARBANZO BEANS NOTED STORED DIRECTLY ON GROUND IN KITCHEN. SCOOP USED TO DISPENSE BULK FOODS NOTED IN DIRECT CONTACT WITH FOOD ITEM.
2 POTS OF GARBANZO BEANS NOTED STORED DIRECTLY ON GROUND IN KITCHEN. SCOOP USED TO DISPENSE BULK FOODS NOTED IN DIRECT CONTACT WITH FOOD ITEM.
2 POTS OF GARBANZO BEANS NOTED STORED DIRECTLY ON GROUND IN KITCHEN. SCOOP USED TO DISPENSE BULK FOODS NOTED IN DIRECT CONTACT WITH FOOD ITEM.
2 POTS OF GARBANZO BEANS NOTED STORED DIRECTLY ON GROUND IN KITCHEN. SCOOP USED TO DISPENSE BULK FOODS NOTED IN DIRECT CONTACT WITH FOOD ITEM.
2 POTS OF GARBANZO BEANS NOTED STORED DIRECTLY ON GROUND IN KITCHEN. SCOOP USED TO DISPENSE BULK FOODS NOTED IN DIRECT CONTACT WITH FOOD ITEM.
2 POTS OF GARBANZO BEANS NOTED STORED DIRECTLY ON GROUND IN KITCHEN. SCOOP USED TO DISPENSE BULK FOODS NOTED IN DIRECT CONTACT WITH FOOD ITEM.
2 POTS OF GARBANZO BEANS NOTED STORED DIRECTLY ON GROUND IN KITCHEN. SCOOP USED TO DISPENSE BULK FOODS NOTED IN DIRECT CONTACT WITH FOOD ITEM.
2 POTS OF GARBANZO BEANS NOTED STORED DIRECTLY ON GROUND IN KITCHEN. SCOOP USED TO DISPENSE BULK FOODS NOTED IN DIRECT CONTACT WITH FOOD ITEM.
2 POTS OF GARBANZO BEANS NOTED STORED DIRECTLY ON GROUND IN KITCHEN. SCOOP USED TO DISPENSE BULK FOODS NOTED IN DIRECT CONTACT WITH FOOD ITEM.
2 POTS OF GARBANZO BEANS NOTED STORED DIRECTLY ON GROUND IN KITCHEN. SCOOP USED TO DISPENSE BULK FOODS NOTED IN DIRECT CONTACT WITH FOOD ITEM.
2 POTS OF GARBANZO BEANS NOTED STORED DIRECTLY ON GROUND IN KITCHEN. SCOOP USED TO DISPENSE BULK FOODS NOTED IN DIRECT CONTACT WITH FOOD ITEM.
2 POTS OF GARBANZO BEANS NOTED STORED DIRECTLY ON GROUND IN KITCHEN. SCOOP USED TO DISPENSE BULK FOODS NOTED IN DIRECT CONTACT WITH FOOD ITEM.
2 POTS OF GARBANZO BEANS NOTED STORED DIRECTLY ON GROUND IN KITCHEN. SCOOP USED TO DISPENSE BULK FOODS NOTED IN DIRECT CONTACT WITH FOOD ITEM.
2 POTS OF GARBANZO BEANS NOTED STORED DIRECTLY ON GROUND IN KITCHEN. SCOOP USED TO DISPENSE BULK FOODS NOTED IN DIRECT CONTACT WITH FOOD ITEM.
2 POTS OF GARBANZO BEANS NOTED STORED DIRECTLY ON GROUND IN KITCHEN. SCOOP USED TO DISPENSE BULK FOODS NOTED IN DIRECT CONTACT WITH FOOD ITEM.
2 POTS OF GARBANZO BEANS NOTED STORED DIRECTLY ON GROUND IN KITCHEN. SCOOP USED TO DISPENSE BULK FOODS NOTED IN DIRECT CONTACT WITH FOOD ITEM.
2 POTS OF GARBANZO BEANS NOTED STORED DIRECTLY ON GROUND IN KITCHEN. SCOOP USED TO DISPENSE BULK FOODS NOTED IN DIRECT CONTACT WITH FOOD ITEM.
2 POTS OF GARBANZO BEANS NOTED STORED DIRECTLY ON GROUND IN KITCHEN. SCOOP USED TO DISPENSE BULK FOODS NOTED IN DIRECT CONTACT WITH FOOD ITEM.
2 POTS OF GARBANZO BEANS NOTED STORED DIRECTLY ON GROUND IN KITCHEN. SCOOP USED TO DISPENSE BULK FOODS NOTED IN DIRECT CONTACT WITH FOOD ITEM.
2 POTS OF GARBANZO BEANS NOTED STORED DIRECTLY ON GROUND IN KITCHEN. SCOOP USED TO DISPENSE BULK FOODS NOTED IN DIRECT CONTACT WITH FOOD ITEM.
2 POTS OF GARBANZO BEANS NOTED STORED DIRECTLY ON GROUND IN KITCHEN. SCOOP USED TO DISPENSE BULK FOODS NOTED IN DIRECT CONTACT WITH FOOD ITEM.
2 POTS OF GARBANZO BEANS NOTED STORED DIRECTLY ON GROUND IN KITCHEN. SCOOP USED TO DISPENSE BULK FOODS NOTED IN DIRECT CONTACT WITH FOOD ITEM.
2 POTS OF GARBANZO BEANS NOTED STORED DIRECTLY ON GROUND IN KITCHEN. SCOOP USED TO DISPENSE BULK FOODS NOTED IN DIRECT CONTACT WITH FOOD ITEM.
2 POTS OF GARBANZO BEANS NOTED STORED DIRECTLY ON GROUND IN KITCHEN. SCOOP USED TO DISPENSE BULK FOODS NOTED IN DIRECT CONTACT WITH FOOD ITEM.
2 POTS OF GARBANZO BEANS NOTED STORED DIRECTLY ON GROUND IN KITCHEN. SCOOP USED TO DISPENSE BULK FOODS NOTED IN DIRECT CONTACT WITH FOOD ITEM.
2 POTS OF GARBANZO BEANS NOTED STORED DIRECTLY ON GROUND IN KITCHEN. SCOOP USED TO DISPENSE BULK FOODS NOTED IN DIRECT CONTACT WITH FOOD ITEM.
2 POTS OF GARBANZO BEANS NOTED STORED DIRECTLY ON GROUND IN KITCHEN. SCOOP USED TO DISPENSE BULK FOODS NOTED IN DIRECT CONTACT WITH FOOD ITEM.
2 POTS OF GARBANZO BEANS NOTED STORED DIRECTLY ON GROUND IN KITCHEN. SCOOP USED TO DISPENSE BULK FOODS NOTED IN DIRECT CONTACT WITH FOOD ITEM.
2 POTS OF GARBANZO BEANS NOTED STORED DIRECTLY ON GROUND IN KITCHEN. SCOOP USED TO DISPENSE BULK FOODS NOTED IN DIRECT CONTACT WITH FOOD ITEM.
2 POTS OF GARBANZO BEANS NOTED STORED DIRECTLY ON GROUND IN KITCHEN. SCOOP USED TO DISPENSE BULK FOODS NOTED IN DIRECT CONTACT WITH FOOD ITEM.
2 POTS OF GARBANZO BEANS NOTED STORED DIRECTLY ON GROUND IN KITCHEN. SCOOP USED TO DISPENSE BULK FOODS NOTED IN DIRECT CONTACT WITH FOOD ITEM.
2 POTS OF GARBANZO BEANS NOTED STORED DIRECTLY ON GROUND IN KITCHEN. SCOOP USED TO DISPENSE BULK FOODS NOTED IN DIRECT CONTACT WITH FOOD ITEM.
2 POTS OF GARBANZO BEANS NOTED STORED DIRECTLY ON GROUND IN KITCHEN. SCOOP USED TO DISPENSE BULK FOODS NOTED IN DIRECT CONTACT WITH FOOD ITEM.
2 POTS OF GARBANZO BEANS NOTED STORED DIRECTLY ON GROUND IN KITCHEN. SCOOP USED TO DISPENSE BULK FOODS NOTED IN DIRECT CONTACT WITH FOOD ITEM.
2 POTS OF GARBANZO BEANS NOTED STORED DIRECTLY ON GROUND IN KITCHEN. SCOOP USED TO DISPENSE BULK FOODS NOTED IN DIRECT CONTACT WITH FOOD ITEM.
2 POTS OF GARBANZO BEANS NOTED STORED DIRECTLY ON GROUND IN KITCHEN. SCOOP USED TO DISPENSE BULK FOODS NOTED IN DIRECT CONTACT WITH FOOD ITEM.
2 POTS OF GARBANZO BEANS NOTED STORED DIRECTLY ON GROUND IN KITCHEN. SCOOP USED TO DISPENSE BULK FOODS NOTED IN DIRECT CONTACT WITH FOOD ITEM.
2 POTS OF GARBANZO BEANS NOTED STORED DIRECTLY ON GROUND IN KITCHEN. SCOOP USED TO DISPENSE BULK FOODS NOTED IN DIRECT CONTACT WITH FOOD ITEM.
2 POTS OF GARBANZO BEANS NOTED STORED DIRECTLY ON GROUND IN KITCHEN. SCOOP USED TO DISPENSE BULK FOODS NOTED IN DIRECT CONTACT WITH FOOD ITEM.
2 POTS OF GARBANZO BEANS NOTED STORED DIRECTLY ON GROUND IN KITCHEN. SCOOP USED TO DISPENSE BULK FOODS NOTED IN DIRECT CONTACT WITH FOOD ITEM.
2 POTS OF GARBANZO BEANS NOTED STORED DIRECTLY ON GROUND IN KITCHEN. SCOOP USED TO DISPENSE BULK FOODS NOTED IN DIRECT CONTACT WITH FOOD ITEM.
2 POTS OF GARBANZO BEANS NOTED STORED DIRECTLY ON GROUND IN KITCHEN. SCOOP USED TO DISPENSE BULK FOODS NOTED IN DIRECT CONTACT WITH FOOD ITEM.
2 POTS OF GARBANZO BEANS NOTED STORED DIRECTLY ON GROUND IN KITCHEN. SCOOP USED TO DISPENSE BULK FOODS NOTED IN DIRECT CONTACT WITH FOOD ITEM.
2 POTS OF GARBANZO BEANS NOTED STORED DIRECTLY ON GROUND IN KITCHEN. SCOOP USED TO DISPENSE BULK FOODS NOTED IN DIRECT CONTACT WITH FOOD ITEM.
2 POTS OF GARBANZO BEANS NOTED STORED DIRECTLY ON GROUND IN KITCHEN. SCOOP USED TO DISPENSE BULK FOODS NOTED IN DIRECT CONTACT WITH FOOD ITEM.
2 POTS OF GARBANZO BEANS NOTED STORED DIRECTLY ON GROUND IN KITCHEN. SCOOP USED TO DISPENSE BULK FOODS NOTED IN DIRECT CONTACT WITH FOOD ITEM.
2 POTS OF GARBANZO BEANS NOTED STORED DIRECTLY ON GROUND IN KITCHEN. SCOOP USED TO DISPENSE BULK FOODS NOTED IN DIRECT CONTACT WITH FOOD ITEM.
2 POTS OF GARBANZO BEANS NOTED STORED DIRECTLY ON GROUND IN KITCHEN. SCOOP USED TO DISPENSE BULK FOODS NOTED IN DIRECT CONTACT WITH FOOD ITEM.
2 POTS OF GARBANZO BEANS NOTED STORED DIRECTLY ON GROUND IN KITCHEN.

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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

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STARBUCKS #6859	Commerce, CA
OLIVE DELL RANCH	Colton, CA
VALLEY FOOD CENTER	KERMAN, CA
LA PLACITA DEL D.F RESTAURANT	Los Angeles, CA
WIENERSCHNITZEL #293	Orange, CA
STARBUCKS COFFEE #10997	Escalon, CA
BURGER KING #14581	Sloughhouse, CA
SUBWAY #2758	San Marcos, CA
BIG BEND RESORT	Parker Dam, CA
PAPA JOHN'S PIZZA #2873	Los Angeles, CA

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