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4. Santa Clara County, CA Restaurants

Business Info

Restaurant: MEZBAAN INDIAN RESTAURANT
Address: 3939 Rivermark Village, Santa Clara, CA 95054
Type: Restaurant 0-5 Employees
Total inspections: 15
Last inspection: Jun 20, 2013

Score
(the higher the better)
96

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Violation descriptions and comments

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))
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))
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 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))
Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
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 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 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))
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)
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)
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 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.
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))
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)
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,)

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 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 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 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))
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 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 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)

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))
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)
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)

FACILITY HAS NO SANITIZER TEST STRIPS.
OBSERVED AT COLD HOLD SELF-SERVE, SLICED TOMATOES BASE 42F/SUPERFICIAL 62F IN PLASTIC CONTAINER, BASE ONLY TOUCHES ICE.
IN WALK IN COOLER, OBSERVED RAW CHICKEN AT 45F. OBSERVED AT COLD HOLD SELF-SERVE, SLICED TOMATOES BASE 42F/SUPERFICIAL 62F IN PLASTIC CONTAINER, BASE ONLY TOUCHES ICE.
IN WALK IN COOLER, OBSERVED RAW CHICKEN AT 45F. OBSERVED AT COLD HOLD SELF-SERVE, SLICED TOMATOES BASE 42F/SUPERFICIAL 62F IN PLASTIC CONTAINER, BASE ONLY TOUCHES ICE.
IN WALK IN COOLER, OBSERVED RAW CHICKEN AT 45F. OBSERVED AT COLD HOLD SELF-SERVE, SLICED TOMATOES BASE 42F/SUPERFICIAL 62F IN PLASTIC CONTAINER, BASE ONLY TOUCHES ICE.
IN WALK IN COOLER, OBSERVED RAW CHICKEN AT 45F. OBSERVED AT COLD HOLD SELF-SERVE, SLICED TOMATOES BASE 42F/SUPERFICIAL 62F IN PLASTIC CONTAINER, BASE ONLY TOUCHES ICE.
IN WALK IN COOLER, OBSERVED RAW CHICKEN AT 45F. OBSERVED AT COLD HOLD SELF-SERVE, SLICED TOMATOES BASE 42F/SUPERFICIAL 62F IN PLASTIC CONTAINER, BASE ONLY TOUCHES ICE.
IN WALK IN COOLER, OBSERVED RAW CHICKEN AT 45F. OBSERVED AT COLD HOLD SELF-SERVE, SLICED TOMATOES BASE 42F/SUPERFICIAL 62F IN PLASTIC CONTAINER, BASE ONLY TOUCHES ICE.
IN WALK IN COOLER, OBSERVED RAW CHICKEN AT 45F. OBSERVED AT COLD HOLD SELF-SERVE, SLICED TOMATOES BASE 42F/SUPERFICIAL 62F IN PLASTIC CONTAINER, BASE ONLY TOUCHES ICE.
IN WALK IN COOLER, OBSERVED RAW CHICKEN AT 45F. OBSERVED AT COLD HOLD SELF-SERVE, SLICED TOMATOES BASE 42F/SUPERFICIAL 62F IN PLASTIC CONTAINER, BASE ONLY TOUCHES ICE.
IN WALK IN COOLER, OBSERVED RAW CHICKEN AT 45F. OBSERVED AT COLD HOLD SELF-SERVE, SLICED TOMATOES BASE 42F/SUPERFICIAL 62F IN PLASTIC CONTAINER, BASE ONLY TOUCHES ICE.
IN WALK IN COOLER, OBSERVED RAW CHICKEN AT 45F. OBSERVED AT COLD HOLD SELF-SERVE, SLICED TOMATOES BASE 42F/SUPERFICIAL 62F IN PLASTIC CONTAINER, BASE ONLY TOUCHES ICE.
IN WALK IN COOLER, OBSERVED RAW CHICKEN AT 45F. OBSERVED AT COLD HOLD SELF-SERVE, SLICED TOMATOES BASE 42F/SUPERFICIAL 62F IN PLASTIC CONTAINER, BASE ONLY TOUCHES ICE.
IN WALK IN COOLER, OBSERVED RAW CHICKEN AT 45F. OBSERVED AT COLD HOLD SELF-SERVE, SLICED TOMATOES BASE 42F/SUPERFICIAL 62F IN PLASTIC CONTAINER, BASE ONLY TOUCHES ICE.
IN WALK IN COOLER, OBSERVED RAW CHICKEN AT 45F. OBSERVED AT COLD HOLD SELF-SERVE, SLICED TOMATOES BASE 42F/SUPERFICIAL 62F IN PLASTIC CONTAINER, BASE ONLY TOUCHES ICE.
IN WALK IN COOLER, OBSERVED RAW CHICKEN AT 45F. OBSERVED AT COLD HOLD SELF-SERVE, SLICED TOMATOES BASE 42F/SUPERFICIAL 62F IN PLASTIC CONTAINER, BASE ONLY TOUCHES ICE.
IN WALK IN COOLER, OBSERVED RAW CHICKEN AT 45F. OBSERVED AT COLD HOLD SELF-SERVE, SLICED TOMATOES BASE 42F/SUPERFICIAL 62F IN PLASTIC CONTAINER, BASE ONLY TOUCHES ICE.
IN WALK IN COOLER, OBSERVED RAW CHICKEN AT 45F. OBSERVED AT COLD HOLD SELF-SERVE, SLICED TOMATOES BASE 42F/SUPERFICIAL 62F IN PLASTIC CONTAINER, BASE ONLY TOUCHES ICE.
IN WALK IN COOLER, OBSERVED RAW CHICKEN AT 45F. OBSERVED AT COLD HOLD SELF-SERVE, SLICED TOMATOES BASE 42F/SUPERFICIAL 62F IN PLASTIC CONTAINER, BASE ONLY TOUCHES ICE.
IN WALK IN COOLER, OBSERVED RAW CHICKEN AT 45F. OBSERVED AT COLD HOLD SELF-SERVE, SLICED TOMATOES BASE 42F/SUPERFICIAL 62F IN PLASTIC CONTAINER, BASE ONLY TOUCHES ICE.
IN WALK IN COOLER, OBSERVED RAW CHICKEN AT 45F. OBSERVED AT COLD HOLD SELF-SERVE, SLICED TOMATOES BASE 42F/SUPERFICIAL 62F IN PLASTIC CONTAINER, BASE ONLY TOUCHES ICE.
IN WALK IN COOLER, OBSERVED RAW CHICKEN AT 45F. OBSERVED AT COLD HOLD SELF-SERVE, SLICED TOMATOES BASE 42F/SUPERFICIAL 62F IN PLASTIC CONTAINER, BASE ONLY TOUCHES ICE.
IN WALK IN COOLER, OBSERVED RAW CHICKEN AT 45F. OBSERVED AT COLD HOLD SELF-SERVE, SLICED TOMATOES BASE 42F/SUPERFICIAL 62F IN PLASTIC CONTAINER, BASE ONLY TOUCHES ICE.
IN WALK IN COOLER, OBSERVED RAW CHICKEN AT 45F. OBSERVED AT COLD HOLD SELF-SERVE, SLICED TOMATOES BASE 42F/SUPERFICIAL 62F IN PLASTIC CONTAINER, BASE ONLY TOUCHES ICE.
IN WALK IN COOLER, OBSERVED RAW CHICKEN AT 45F. OBSERVED AT COLD HOLD SELF-SERVE, SLICED TOMATOES BASE 42F/SUPERFICIAL 62F IN PLASTIC CONTAINER, BASE ONLY TOUCHES ICE.
IN WALK IN COOLER, OBSERVED RAW CHICKEN AT 45F. OBSERVED AT COLD HOLD SELF-SERVE, SLICED TOMATOES BASE 42F/SUPERFICIAL 62F IN PLASTIC CONTAINER, BASE ONLY TOUCHES ICE.
IN WALK IN COOLER, OBSERVED RAW CHICKEN AT 45F. OBSERVED AT COLD HOLD SELF-SERVE, SLICED TOMATOES BASE 42F/SUPERFICIAL 62F IN PLASTIC CONTAINER, BASE ONLY TOUCHES ICE.
IN WALK IN COOLER, OBSERVED RAW CHICKEN AT 45F. OBSERVED AT COLD HOLD SELF-SERVE, SLICED TOMATOES BASE 42F/SUPERFICIAL 62F IN PLASTIC CONTAINER, BASE ONLY TOUCHES ICE.
IN WALK IN COOLER, OBSERVED RAW CHICKEN AT 45F. OBSERVED AT COLD HOLD SELF-SERVE, SLICED TOMATOES BASE 42F/SUPERFICIAL 62F IN PLASTIC CONTAINER, BASE ONLY TOUCHES ICE.
IN WALK IN COOLER, OBSERVED RAW CHICKEN AT 45F. OBSERVED AT COLD HOLD SELF-SERVE, SLICED TOMATOES BASE 42F/SUPERFICIAL 62F IN PLASTIC CONTAINER, BASE ONLY TOUCHES ICE.
IN WALK IN COOLER, OBSERVED RAW CHICKEN AT 45F. OBSERVED AT COLD HOLD SELF-SERVE, SLICED TOMATOES BASE 42F/SUPERFICIAL 62F IN PLASTIC CONTAINER, BASE ONLY TOUCHES ICE.
IN WALK IN COOLER, OBSERVED RAW CHICKEN AT 45F. OBSERVED AT COLD HOLD SELF-SERVE, SLICED TOMATOES BASE 42F/SUPERFICIAL 62F IN PLASTIC CONTAINER, BASE ONLY TOUCHES ICE.
IN WALK IN COOLER, OBSERVED RAW CHICKEN AT 45F. OBSERVED AT COLD HOLD SELF-SERVE, SLICED TOMATOES BASE 42F/SUPERFICIAL 62F IN PLASTIC CONTAINER, BASE ONLY TOUCHES ICE.
IN WALK IN COOLER, OBSERVED RAW CHICKEN AT 45F. OBSERVED AT COLD HOLD SELF-SERVE, SLICED TOMATOES BASE 42F/SUPERFICIAL 62F IN PLASTIC CONTAINER, BASE ONLY TOUCHES ICE.
IN WALK IN COOLER, OBSERVED RAW CHICKEN AT 45F. OBSERVED AT COLD HOLD SELF-SERVE, SLICED TOMATOES BASE 42F/SUPERFICIAL 62F IN PLASTIC CONTAINER, BASE ONLY TOUCHES ICE.
IN WALK IN COOLER, OBSERVED RAW CHICKEN AT 45F. OBSERVED AT COLD HOLD SELF-SERVE, SLICED TOMATOES BASE 42F/SUPERFICIAL 62F IN PLASTIC CONTAINER, BASE ONLY TOUCHES ICE.
IN WALK IN COOLER, OBSERVED RAW CHICKEN AT 45F. OBSERVED AT COLD HOLD SELF-SERVE, SLICED TOMATOES BASE 42F/SUPERFICIAL 62F IN PLASTIC CONTAINER, BASE ONLY TOUCHES ICE.
IN WALK IN COOLER, OBSERVED RAW CHICKEN AT 45F. OBSERVED AT COLD HOLD SELF-SERVE, SLICED TOMATOES BASE 42F/SUPERFICIAL 62F IN PLASTIC CONTAINER, BASE ONLY TOUCHES ICE.
IN WALK IN COOLER, OBSERVED RAW CHICKEN AT 45F. OBSERVED AT COLD HOLD SELF-SERVE, SLICED TOMATOES BASE 42F/SUPERFICIAL 62F IN PLASTIC CONTAINER, BASE ONLY TOUCHES ICE.
IN WALK IN COOLER, OBSERVED RAW CHICKEN AT 45F. OBSERVED AT COLD HOLD SELF-SERVE, SLICED TOMATOES BASE 42F/SUPERFICIAL 62F IN PLASTIC CONTAINER, BASE ONLY TOUCHES ICE.
IN WALK IN COOLER, OBSERVED RAW CHICKEN AT 45F. OBSERVED AT COLD HOLD SELF-SERVE, SLICED TOMATOES BASE 42F/SUPERFICIAL 62F IN PLASTIC CONTAINER, BASE ONLY TOUCHES ICE.
IN WALK IN COOLER, OBSERVED RAW CHICKEN AT 45F. OBSERVED AT COLD HOLD SELF-SERVE, SLICED TOMATOES BASE 42F/SUPERFICIAL 62F IN PLASTIC CONTAINER, BASE ONLY TOUCHES ICE.
IN WALK IN COOLER, OBSERVED RAW CHICKEN AT 45F. OBSERVED AT COLD HOLD SELF-SERVE, SLICED TOMATOES BASE 42F/SUPERFICIAL 62F IN PLASTIC CONTAINER, BASE ONLY TOUCHES ICE.
IN WALK IN COOLER, OBSERVED RAW CHICKEN AT 45F. OBSERVED AT COLD HOLD SELF-SERVE, SLICED TOMATOES BASE 42F/SUPERFICIAL 62F IN PLASTIC CONTAINER, BASE ONLY TOUCHES ICE.
IN WALK IN COOLER, OBSERVED RAW CHICKEN AT 45F. OBSERVED AT COLD HOLD SELF-SERVE, SLICED TOMATOES BASE 42F/SUPERFICIAL 62F IN PLASTIC CONTAINER, BASE ONLY TOUCHES ICE.
IN WALK IN COOLER, OBSERVED RAW CHICKEN AT 45F. OBSERVED AT COLD HOLD SELF-SERVE, SLICED TOMATOES BASE 42F/SUPERFICIAL 62F IN PLASTIC CONTAINER, BASE ONLY TOUCHES ICE.
IN WALK IN COOLER, OBSERVED RAW CHICKEN AT 45F. OBSERVED AT COLD HOLD SELF-SERVE, SLICED TOMATOES BASE 42F/SUPERFICIAL 62F IN PLASTIC CONTAINER, BASE ONLY TOUCHES ICE.
IN WALK IN COOLER, OBSERVED RAW CHICKEN AT 45F. OBSERVED AT COLD HOLD SELF-SERVE, SLICED TOMATOES BASE 42F/SUPERFICIAL 62F IN PLASTIC CONTAINER, BASE ONLY TOUCHES ICE.
IN WALK IN COOLER, OBSERVED RAW CHICKEN AT 45F. OBSERVED AT COLD HOLD SELF-SERVE, SLICED TOMATOES BASE 42F/SUPERFICIAL 62F IN PLASTIC CONTAINER, BASE ONLY TOUCHES ICE.
IN WALK IN COOLER, OBSERVED RAW CHICKEN AT 45F. OBSERVED AT COLD HOLD SELF-SERVE, SLICED TOMATOES BASE 42F/SUPERFICIAL 62F IN PLASTIC CONTAINER, BASE ONLY TOUCHES ICE.
IN WALK IN COOLER, OBSERVED RAW CHICKEN AT 45F. OBSERVED AT COLD HOLD SELF-SERVE, SLICED TOMATOES BASE 42F/SUPERFICIAL 62F IN PLASTIC CONTAINER, BASE ONLY TOUCHES ICE.
IN WALK IN COOLER, OBSERVED RAW CHICKEN AT 45F. OBSERVED AT COLD HOLD SELF-SERVE, SLICED TOMATOES BASE 42F/SUPERFICIAL 62F IN PLASTIC CONTAINER, BASE ONLY TOUCHES ICE.
IN WALK IN COOLER, OBSERVED RAW CHICKEN AT 45F. OBSERVED AT COLD HOLD SELF-SERVE, SLICED TOMATOES BASE 42F/SUPERFICIAL 62F IN PLASTIC CONTAINER, BASE ONLY TOUCHES ICE.
IN WALK IN COOLER, OBSERVED RAW CHICKEN AT 45F. OBSERVED AT COLD HOLD SELF-SERVE, SLICED TOMATOES BASE 42F/SUPERFICIAL 62F IN PLASTIC CONTAINER, BASE ONLY TOUCHES ICE.
IN WALK IN COOLER, OBSERVED RAW CHICKEN AT 45F. OBSERVED AT COLD HOLD SELF-SERVE, SLICED TOMATOES BASE 42F/SUPERFICIAL 62F IN PLASTIC CONTAINER, BASE ONLY TOUCHES ICE.
IN WALK IN COOLER, OBSERVED RAW CHICKEN AT 45F. OBSERVED AT COLD HOLD SELF-SERVE, SLICED TOMATOES BASE 42F/SUPERFICIAL 62F IN PLASTIC CONTAINER, BASE ONLY TOUCHES ICE.
IN WALK IN COOLER, OBSERVED RAW CHICKEN AT 45F. OBSERVED AT COLD HOLD SELF-SERVE, SLICED TOMATOES BASE 42F/SUPERFICIAL 62F IN PLASTIC CONTAINER, BASE ONLY TOUCHES ICE.
IN WALK IN COOLER, OBSERVED RAW CHICKEN AT 45F. OBSERVED AT COLD HOLD SELF-SERVE, SLICED TOMATOES BASE 42F/SUPERFICIAL 62F IN PLASTIC CONTAINER, BASE ONLY TOUCHES ICE.
IN WALK IN COOLER, OBSERVED RAW CHICKEN AT 45F.
OBSERVED HAND SINK DRAINS POORLY.
SANITIZER BUCKET CHLORINE MEASURED MORE THAN 200PPM.

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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:

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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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