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Business Info

Restaurant: MEI GARDEN
Address: 1706 N Milpitas Bl, Milpitas, CA 95035
Type: Restaurant 6-25 Employees
Total inspections: 7
Last inspection: May 7, 2013

Score
(the higher the better)
99

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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))
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
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)
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)
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))
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

Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
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
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))
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)
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)
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 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)
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)

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))
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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)

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,)
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)
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))
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
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)

ALL HANDWASHING FACILITIES BLOCKED BY EQUIPMENT AND VARIOUS ITEMS.
DIRTY WIPING CLOTH OBSERVED IN BULK CONTAINER OF FLOUR.
DISCONTINUE USING PLASTIC MILK CRATES FOR FOOD STORAGE.
CLEAN THE SHELVING ABOVE 2-COMP SINK OF FOOD DEBRIS AND MAINTAIN. DISCONTINUE USING PLASTIC MILK CRATES FOR FOOD STORAGE.
CLEAN THE SHELVING ABOVE 2-COMP SINK OF FOOD DEBRIS AND MAINTAIN. DISCONTINUE USING PLASTIC MILK CRATES FOR FOOD STORAGE.
CLEAN THE SHELVING ABOVE 2-COMP SINK OF FOOD DEBRIS AND MAINTAIN. DISCONTINUE USING PLASTIC MILK CRATES FOR FOOD STORAGE.
CLEAN THE SHELVING ABOVE 2-COMP SINK OF FOOD DEBRIS AND MAINTAIN. DISCONTINUE USING PLASTIC MILK CRATES FOR FOOD STORAGE.
CLEAN THE SHELVING ABOVE 2-COMP SINK OF FOOD DEBRIS AND MAINTAIN. DISCONTINUE USING PLASTIC MILK CRATES FOR FOOD STORAGE.
CLEAN THE SHELVING ABOVE 2-COMP SINK OF FOOD DEBRIS AND MAINTAIN. DISCONTINUE USING PLASTIC MILK CRATES FOR FOOD STORAGE.
CLEAN THE SHELVING ABOVE 2-COMP SINK OF FOOD DEBRIS AND MAINTAIN. DISCONTINUE USING PLASTIC MILK CRATES FOR FOOD STORAGE.
CLEAN THE SHELVING ABOVE 2-COMP SINK OF FOOD DEBRIS AND MAINTAIN. DISCONTINUE USING PLASTIC MILK CRATES FOR FOOD STORAGE.
CLEAN THE SHELVING ABOVE 2-COMP SINK OF FOOD DEBRIS AND MAINTAIN. DISCONTINUE USING PLASTIC MILK CRATES FOR FOOD STORAGE.
CLEAN THE SHELVING ABOVE 2-COMP SINK OF FOOD DEBRIS AND MAINTAIN. DISCONTINUE USING PLASTIC MILK CRATES FOR FOOD STORAGE.
CLEAN THE SHELVING ABOVE 2-COMP SINK OF FOOD DEBRIS AND MAINTAIN. DISCONTINUE USING PLASTIC MILK CRATES FOR FOOD STORAGE.
CLEAN THE SHELVING ABOVE 2-COMP SINK OF FOOD DEBRIS AND MAINTAIN. DISCONTINUE USING PLASTIC MILK CRATES FOR FOOD STORAGE.
CLEAN THE SHELVING ABOVE 2-COMP SINK OF FOOD DEBRIS AND MAINTAIN. DISCONTINUE USING PLASTIC MILK CRATES FOR FOOD STORAGE.
CLEAN THE SHELVING ABOVE 2-COMP SINK OF FOOD DEBRIS AND MAINTAIN. DISCONTINUE USING PLASTIC MILK CRATES FOR FOOD STORAGE.
CLEAN THE SHELVING ABOVE 2-COMP SINK OF FOOD DEBRIS AND MAINTAIN. DISCONTINUE USING PLASTIC MILK CRATES FOR FOOD STORAGE.
CLEAN THE SHELVING ABOVE 2-COMP SINK OF FOOD DEBRIS AND MAINTAIN. DISCONTINUE USING PLASTIC MILK CRATES FOR FOOD STORAGE.
CLEAN THE SHELVING ABOVE 2-COMP SINK OF FOOD DEBRIS AND MAINTAIN. DISCONTINUE USING PLASTIC MILK CRATES FOR FOOD STORAGE.
CLEAN THE SHELVING ABOVE 2-COMP SINK OF FOOD DEBRIS AND MAINTAIN. DISCONTINUE USING PLASTIC MILK CRATES FOR FOOD STORAGE.
CLEAN THE SHELVING ABOVE 2-COMP SINK OF FOOD DEBRIS AND MAINTAIN. DISCONTINUE USING PLASTIC MILK CRATES FOR FOOD STORAGE.
CLEAN THE SHELVING ABOVE 2-COMP SINK OF FOOD DEBRIS AND MAINTAIN. DISCONTINUE USING PLASTIC MILK CRATES FOR FOOD STORAGE.
CLEAN THE SHELVING ABOVE 2-COMP SINK OF FOOD DEBRIS AND MAINTAIN. DISCONTINUE USING PLASTIC MILK CRATES FOR FOOD STORAGE.
CLEAN THE SHELVING ABOVE 2-COMP SINK OF FOOD DEBRIS AND MAINTAIN. DISCONTINUE USING PLASTIC MILK CRATES FOR FOOD STORAGE.
CLEAN THE SHELVING ABOVE 2-COMP SINK OF FOOD DEBRIS AND MAINTAIN. DISCONTINUE USING PLASTIC MILK CRATES FOR FOOD STORAGE.
CLEAN THE SHELVING ABOVE 2-COMP SINK OF FOOD DEBRIS AND MAINTAIN. DISCONTINUE USING PLASTIC MILK CRATES FOR FOOD STORAGE.
CLEAN THE SHELVING ABOVE 2-COMP SINK OF FOOD DEBRIS AND MAINTAIN. DISCONTINUE USING PLASTIC MILK CRATES FOR FOOD STORAGE.
CLEAN THE SHELVING ABOVE 2-COMP SINK OF FOOD DEBRIS AND MAINTAIN. DISCONTINUE USING PLASTIC MILK CRATES FOR FOOD STORAGE.
CLEAN THE SHELVING ABOVE 2-COMP SINK OF FOOD DEBRIS AND MAINTAIN.
OBSERVED CASES OF RAW SHELL EGGS STORED AT ROOM TEMPERATURE.
OBSERVED CLEAVERS STORED BETWEEN EQUIPMENT.
OBSERVED CONTAINERS OF FOOD STORED ON FLOOR IN BOTH WALK IN COOLER AND FREEZER.
OBSERVED OPEN BULK BAGS OF PRODUCT IN DRY STORAGE. OBSERVED CONTAINERS OF FOOD STORED ON FLOOR IN BOTH WALK IN COOLER AND FREEZER.
OBSERVED OPEN BULK BAGS OF PRODUCT IN DRY STORAGE. OBSERVED CONTAINERS OF FOOD STORED ON FLOOR IN BOTH WALK IN COOLER AND FREEZER.
OBSERVED OPEN BULK BAGS OF PRODUCT IN DRY STORAGE. OBSERVED CONTAINERS OF FOOD STORED ON FLOOR IN BOTH WALK IN COOLER AND FREEZER.
OBSERVED OPEN BULK BAGS OF PRODUCT IN DRY STORAGE. OBSERVED CONTAINERS OF FOOD STORED ON FLOOR IN BOTH WALK IN COOLER AND FREEZER.
OBSERVED OPEN BULK BAGS OF PRODUCT IN DRY STORAGE. OBSERVED CONTAINERS OF FOOD STORED ON FLOOR IN BOTH WALK IN COOLER AND FREEZER.
OBSERVED OPEN BULK BAGS OF PRODUCT IN DRY STORAGE. OBSERVED CONTAINERS OF FOOD STORED ON FLOOR IN BOTH WALK IN COOLER AND FREEZER.
OBSERVED OPEN BULK BAGS OF PRODUCT IN DRY STORAGE. OBSERVED CONTAINERS OF FOOD STORED ON FLOOR IN BOTH WALK IN COOLER AND FREEZER.
OBSERVED OPEN BULK BAGS OF PRODUCT IN DRY STORAGE. OBSERVED CONTAINERS OF FOOD STORED ON FLOOR IN BOTH WALK IN COOLER AND FREEZER.
OBSERVED OPEN BULK BAGS OF PRODUCT IN DRY STORAGE. OBSERVED CONTAINERS OF FOOD STORED ON FLOOR IN BOTH WALK IN COOLER AND FREEZER.
OBSERVED OPEN BULK BAGS OF PRODUCT IN DRY STORAGE. OBSERVED CONTAINERS OF FOOD STORED ON FLOOR IN BOTH WALK IN COOLER AND FREEZER.
OBSERVED OPEN BULK BAGS OF PRODUCT IN DRY STORAGE. OBSERVED CONTAINERS OF FOOD STORED ON FLOOR IN BOTH WALK IN COOLER AND FREEZER.
OBSERVED OPEN BULK BAGS OF PRODUCT IN DRY STORAGE. OBSERVED CONTAINERS OF FOOD STORED ON FLOOR IN BOTH WALK IN COOLER AND FREEZER.
OBSERVED OPEN BULK BAGS OF PRODUCT IN DRY STORAGE. OBSERVED CONTAINERS OF FOOD STORED ON FLOOR IN BOTH WALK IN COOLER AND FREEZER.
OBSERVED OPEN BULK BAGS OF PRODUCT IN DRY STORAGE. OBSERVED CONTAINERS OF FOOD STORED ON FLOOR IN BOTH WALK IN COOLER AND FREEZER.
OBSERVED OPEN BULK BAGS OF PRODUCT IN DRY STORAGE. OBSERVED CONTAINERS OF FOOD STORED ON FLOOR IN BOTH WALK IN COOLER AND FREEZER.
OBSERVED OPEN BULK BAGS OF PRODUCT IN DRY STORAGE. OBSERVED CONTAINERS OF FOOD STORED ON FLOOR IN BOTH WALK IN COOLER AND FREEZER.
OBSERVED OPEN BULK BAGS OF PRODUCT IN DRY STORAGE. OBSERVED CONTAINERS OF FOOD STORED ON FLOOR IN BOTH WALK IN COOLER AND FREEZER.
OBSERVED OPEN BULK BAGS OF PRODUCT IN DRY STORAGE. OBSERVED CONTAINERS OF FOOD STORED ON FLOOR IN BOTH WALK IN COOLER AND FREEZER.
OBSERVED OPEN BULK BAGS OF PRODUCT IN DRY STORAGE. OBSERVED CONTAINERS OF FOOD STORED ON FLOOR IN BOTH WALK IN COOLER AND FREEZER.
OBSERVED OPEN BULK BAGS OF PRODUCT IN DRY STORAGE. OBSERVED CONTAINERS OF FOOD STORED ON FLOOR IN BOTH WALK IN COOLER AND FREEZER.
OBSERVED OPEN BULK BAGS OF PRODUCT IN DRY STORAGE. OBSERVED CONTAINERS OF FOOD STORED ON FLOOR IN BOTH WALK IN COOLER AND FREEZER.
OBSERVED OPEN BULK BAGS OF PRODUCT IN DRY STORAGE. OBSERVED CONTAINERS OF FOOD STORED ON FLOOR IN BOTH WALK IN COOLER AND FREEZER.
OBSERVED OPEN BULK BAGS OF PRODUCT IN DRY STORAGE. OBSERVED CONTAINERS OF FOOD STORED ON FLOOR IN BOTH WALK IN COOLER AND FREEZER.
OBSERVED OPEN BULK BAGS OF PRODUCT IN DRY STORAGE. OBSERVED CONTAINERS OF FOOD STORED ON FLOOR IN BOTH WALK IN COOLER AND FREEZER.
OBSERVED OPEN BULK BAGS OF PRODUCT IN DRY STORAGE. OBSERVED CONTAINERS OF FOOD STORED ON FLOOR IN BOTH WALK IN COOLER AND FREEZER.
OBSERVED OPEN BULK BAGS OF PRODUCT IN DRY STORAGE. OBSERVED CONTAINERS OF FOOD STORED ON FLOOR IN BOTH WALK IN COOLER AND FREEZER.
OBSERVED OPEN BULK BAGS OF PRODUCT IN DRY STORAGE.
OBSERVED RAW MEAT STORED ABOVE RAW AND READY TO EAT FOODS.
OBSERVED RAW MEAT STORED ABOVE RAW AND READY TO EAT FOODS.
OBSERVED RAW MEAT STORED ABOVE RAW AND READY TO EAT FOODS.
OBSERVED RAW MEAT STORED ABOVE RAW AND READY TO EAT FOODS.
OBSERVED RAW MEAT STORED ABOVE RAW AND READY TO EAT FOODS.
OBSERVED RAW MEAT STORED ABOVE RAW AND READY TO EAT FOODS.
OBSERVED RAW MEAT STORED ABOVE RAW AND READY TO EAT FOODS.
OBSERVED RAW MEAT STORED ABOVE RAW AND READY TO EAT FOODS.
OBSERVED RAW MEAT STORED ABOVE RAW AND READY TO EAT FOODS.
OBSERVED RAW MEAT STORED ABOVE RAW AND READY TO EAT FOODS.
OBSERVED RAW MEAT STORED ABOVE RAW AND READY TO EAT FOODS.
OBSERVED RAW MEAT STORED ABOVE RAW AND READY TO EAT FOODS.
OBSERVED RAW MEAT STORED ABOVE RAW AND READY TO EAT FOODS.
OBSERVED RAW MEAT STORED ABOVE RAW AND READY TO EAT FOODS.
OBSERVED RAW MEAT STORED ABOVE RAW AND READY TO EAT FOODS.
OBSERVED RAW MEAT STORED ABOVE RAW AND READY TO EAT FOODS.
OBSERVED RAW MEAT STORED ABOVE RAW AND READY TO EAT FOODS.
OBSERVED RAW MEAT STORED ABOVE RAW AND READY TO EAT FOODS.
OBSERVED RAW MEAT STORED ABOVE RAW AND READY TO EAT FOODS.
OBSERVED RAW MEAT STORED ABOVE RAW AND READY TO EAT FOODS.
OBSERVED RAW MEAT STORED ABOVE RAW AND READY TO EAT FOODS.
OBSERVED RAW MEAT STORED ABOVE RAW AND READY TO EAT FOODS.
OBSERVED RAW MEAT STORED ABOVE RAW AND READY TO EAT FOODS.
OBSERVED RAW MEAT STORED ABOVE RAW AND READY TO EAT FOODS.
OBSERVED RAW MEAT STORED ABOVE RAW AND READY TO EAT FOODS.
OBSERVED RAW MEAT STORED ABOVE RAW AND READY TO EAT FOODS.
OBSERVED RAW MEAT STORED ABOVE RAW AND READY TO EAT FOODS.
REMOVE CEMENT MEANT TO REPLACE COVING TILE IN KITCHEN.
REMOVE FLY STRIPS IN KITCHEN.

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))

KEEP ALL HAND WASH SINKS ACCESSIBLE.

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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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