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4. Santa Clara County, CA Restaurants

Business Info

Restaurant: MONG MO
Address: 1560 N 4th Street 103, San Jose, CA 95112
Type: Restaurant 0-5 Employees
Total inspections: 12
Last inspection: Sep 5, 2013

Score
(the higher the better)
92

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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))
Shell stock shall have complete certification tags and shall be properly stored and displayed. (114039 - 114039.5)
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 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)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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 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)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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))

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)
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 liquid waste must drain to an approved fully functioning sewage disposal system. (114197)
Fats, oils or grease released from improperly maintained grease traps or collection devices resulting in discharge.

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 liquid waste must drain to an approved fully functioning sewage disposal system. (114197)
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 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 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))
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)
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 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)

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.
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)
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)

Shell stock shall have complete certification tags and shall be properly stored and displayed. (114039 - 114039.5)
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 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.

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))
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)
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 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 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)
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))
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 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)
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.
Shell stock shall have complete certification tags and shall be properly stored and displayed. (114039 - 114039.5)

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.
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)
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.
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)
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 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))

NO CHEMICAL TEST STRIPS AVAILABLE AT FACILITY.
NO FOOD SAFETY CERTIFICATE AVAILABLE AT FACILITY.
NO METAL STEM, PROBE TYPE THERMOMETER AVAILABLE AT FACILITY.
ONE LIGHT IS NOT FUNCTION IN VENT HOOD IN KITCHEN.
VENT FILTERS IN VENT HOOD HAVE A MODERATE ACCUMULATION OF GREASE. ONE LIGHT IS NOT FUNCTION IN VENT HOOD IN KITCHEN.
VENT FILTERS IN VENT HOOD HAVE A MODERATE ACCUMULATION OF GREASE. ONE LIGHT IS NOT FUNCTION IN VENT HOOD IN KITCHEN.
VENT FILTERS IN VENT HOOD HAVE A MODERATE ACCUMULATION OF GREASE. ONE LIGHT IS NOT FUNCTION IN VENT HOOD IN KITCHEN.
VENT FILTERS IN VENT HOOD HAVE A MODERATE ACCUMULATION OF GREASE. ONE LIGHT IS NOT FUNCTION IN VENT HOOD IN KITCHEN.
VENT FILTERS IN VENT HOOD HAVE A MODERATE ACCUMULATION OF GREASE. ONE LIGHT IS NOT FUNCTION IN VENT HOOD IN KITCHEN.
VENT FILTERS IN VENT HOOD HAVE A MODERATE ACCUMULATION OF GREASE. ONE LIGHT IS NOT FUNCTION IN VENT HOOD IN KITCHEN.
VENT FILTERS IN VENT HOOD HAVE A MODERATE ACCUMULATION OF GREASE. ONE LIGHT IS NOT FUNCTION IN VENT HOOD IN KITCHEN.
VENT FILTERS IN VENT HOOD HAVE A MODERATE ACCUMULATION OF GREASE. ONE LIGHT IS NOT FUNCTION IN VENT HOOD IN KITCHEN.
VENT FILTERS IN VENT HOOD HAVE A MODERATE ACCUMULATION OF GREASE. ONE LIGHT IS NOT FUNCTION IN VENT HOOD IN KITCHEN.
VENT FILTERS IN VENT HOOD HAVE A MODERATE ACCUMULATION OF GREASE. ONE LIGHT IS NOT FUNCTION IN VENT HOOD IN KITCHEN.
VENT FILTERS IN VENT HOOD HAVE A MODERATE ACCUMULATION OF GREASE. ONE LIGHT IS NOT FUNCTION IN VENT HOOD IN KITCHEN.
VENT FILTERS IN VENT HOOD HAVE A MODERATE ACCUMULATION OF GREASE. ONE LIGHT IS NOT FUNCTION IN VENT HOOD IN KITCHEN.
VENT FILTERS IN VENT HOOD HAVE A MODERATE ACCUMULATION OF GREASE. ONE LIGHT IS NOT FUNCTION IN VENT HOOD IN KITCHEN.
VENT FILTERS IN VENT HOOD HAVE A MODERATE ACCUMULATION OF GREASE. ONE LIGHT IS NOT FUNCTION IN VENT HOOD IN KITCHEN.
VENT FILTERS IN VENT HOOD HAVE A MODERATE ACCUMULATION OF GREASE. ONE LIGHT IS NOT FUNCTION IN VENT HOOD IN KITCHEN.
VENT FILTERS IN VENT HOOD HAVE A MODERATE ACCUMULATION OF GREASE. ONE LIGHT IS NOT FUNCTION IN VENT HOOD IN KITCHEN.
VENT FILTERS IN VENT HOOD HAVE A MODERATE ACCUMULATION OF GREASE. ONE LIGHT IS NOT FUNCTION IN VENT HOOD IN KITCHEN.
VENT FILTERS IN VENT HOOD HAVE A MODERATE ACCUMULATION OF GREASE. ONE LIGHT IS NOT FUNCTION IN VENT HOOD IN KITCHEN.
VENT FILTERS IN VENT HOOD HAVE A MODERATE ACCUMULATION OF GREASE. ONE LIGHT IS NOT FUNCTION IN VENT HOOD IN KITCHEN.
VENT FILTERS IN VENT HOOD HAVE A MODERATE ACCUMULATION OF GREASE. ONE LIGHT IS NOT FUNCTION IN VENT HOOD IN KITCHEN.
VENT FILTERS IN VENT HOOD HAVE A MODERATE ACCUMULATION OF GREASE. ONE LIGHT IS NOT FUNCTION IN VENT HOOD IN KITCHEN.
VENT FILTERS IN VENT HOOD HAVE A MODERATE ACCUMULATION OF GREASE. ONE LIGHT IS NOT FUNCTION IN VENT HOOD IN KITCHEN.
VENT FILTERS IN VENT HOOD HAVE A MODERATE ACCUMULATION OF GREASE. ONE LIGHT IS NOT FUNCTION IN VENT HOOD IN KITCHEN.
VENT FILTERS IN VENT HOOD HAVE A MODERATE ACCUMULATION OF GREASE. ONE LIGHT IS NOT FUNCTION IN VENT HOOD IN KITCHEN.
VENT FILTERS IN VENT HOOD HAVE A MODERATE ACCUMULATION OF GREASE. ONE LIGHT IS NOT FUNCTION IN VENT HOOD IN KITCHEN.
VENT FILTERS IN VENT HOOD HAVE A MODERATE ACCUMULATION OF GREASE. ONE LIGHT IS NOT FUNCTION IN VENT HOOD IN KITCHEN.
VENT FILTERS IN VENT HOOD HAVE A MODERATE ACCUMULATION OF GREASE. ONE LIGHT IS NOT FUNCTION IN VENT HOOD IN KITCHEN.
VENT FILTERS IN VENT HOOD HAVE A MODERATE ACCUMULATION OF GREASE. ONE LIGHT IS NOT FUNCTION IN VENT HOOD IN KITCHEN.
VENT FILTERS IN VENT HOOD HAVE A MODERATE ACCUMULATION OF GREASE. ONE LIGHT IS NOT FUNCTION IN VENT HOOD IN KITCHEN.
VENT FILTERS IN VENT HOOD HAVE A MODERATE ACCUMULATION OF GREASE. ONE LIGHT IS NOT FUNCTION IN VENT HOOD IN KITCHEN.
VENT FILTERS IN VENT HOOD HAVE A MODERATE ACCUMULATION OF GREASE. ONE LIGHT IS NOT FUNCTION IN VENT HOOD IN KITCHEN.
VENT FILTERS IN VENT HOOD HAVE A MODERATE ACCUMULATION OF GREASE. ONE LIGHT IS NOT FUNCTION IN VENT HOOD IN KITCHEN.
VENT FILTERS IN VENT HOOD HAVE A MODERATE ACCUMULATION OF GREASE. ONE LIGHT IS NOT FUNCTION IN VENT HOOD IN KITCHEN.
VENT FILTERS IN VENT HOOD HAVE A MODERATE ACCUMULATION OF GREASE. ONE LIGHT IS NOT FUNCTION IN VENT HOOD IN KITCHEN.
VENT FILTERS IN VENT HOOD HAVE A MODERATE ACCUMULATION OF GREASE. ONE LIGHT IS NOT FUNCTION IN VENT HOOD IN KITCHEN.
VENT FILTERS IN VENT HOOD HAVE A MODERATE ACCUMULATION OF GREASE. ONE LIGHT IS NOT FUNCTION IN VENT HOOD IN KITCHEN.
VENT FILTERS IN VENT HOOD HAVE A MODERATE ACCUMULATION OF GREASE. ONE LIGHT IS NOT FUNCTION IN VENT HOOD IN KITCHEN.
VENT FILTERS IN VENT HOOD HAVE A MODERATE ACCUMULATION OF GREASE. ONE LIGHT IS NOT FUNCTION IN VENT HOOD IN KITCHEN.
VENT FILTERS IN VENT HOOD HAVE A MODERATE ACCUMULATION OF GREASE. ONE LIGHT IS NOT FUNCTION IN VENT HOOD IN KITCHEN.
VENT FILTERS IN VENT HOOD HAVE A MODERATE ACCUMULATION OF GREASE. ONE LIGHT IS NOT FUNCTION IN VENT HOOD IN KITCHEN.
VENT FILTERS IN VENT HOOD HAVE A MODERATE ACCUMULATION OF GREASE. ONE LIGHT IS NOT FUNCTION IN VENT HOOD IN KITCHEN.
VENT FILTERS IN VENT HOOD HAVE A MODERATE ACCUMULATION OF GREASE. ONE LIGHT IS NOT FUNCTION IN VENT HOOD IN KITCHEN.
VENT FILTERS IN VENT HOOD HAVE A MODERATE ACCUMULATION OF GREASE.
THERE IS A MODERATE AMOUNT OF STANDING WATER BEHIND DISH MACHINE.
ALL FLOOR SINKS IN FACILITY ARE DRAINING VERY SLOWLY. THERE IS A MODERATE AMOUNT OF STANDING WATER BEHIND DISH MACHINE.
ALL FLOOR SINKS IN FACILITY ARE DRAINING VERY SLOWLY. THERE IS A MODERATE AMOUNT OF STANDING WATER BEHIND DISH MACHINE.
ALL FLOOR SINKS IN FACILITY ARE DRAINING VERY SLOWLY. THERE IS A MODERATE AMOUNT OF STANDING WATER BEHIND DISH MACHINE.
ALL FLOOR SINKS IN FACILITY ARE DRAINING VERY SLOWLY. THERE IS A MODERATE AMOUNT OF STANDING WATER BEHIND DISH MACHINE.
ALL FLOOR SINKS IN FACILITY ARE DRAINING VERY SLOWLY. THERE IS A MODERATE AMOUNT OF STANDING WATER BEHIND DISH MACHINE.
ALL FLOOR SINKS IN FACILITY ARE DRAINING VERY SLOWLY. THERE IS A MODERATE AMOUNT OF STANDING WATER BEHIND DISH MACHINE.
ALL FLOOR SINKS IN FACILITY ARE DRAINING VERY SLOWLY. THERE IS A MODERATE AMOUNT OF STANDING WATER BEHIND DISH MACHINE.
ALL FLOOR SINKS IN FACILITY ARE DRAINING VERY SLOWLY. THERE IS A MODERATE AMOUNT OF STANDING WATER BEHIND DISH MACHINE.
ALL FLOOR SINKS IN FACILITY ARE DRAINING VERY SLOWLY. THERE IS A MODERATE AMOUNT OF STANDING WATER BEHIND DISH MACHINE.
ALL FLOOR SINKS IN FACILITY ARE DRAINING VERY SLOWLY. THERE IS A MODERATE AMOUNT OF STANDING WATER BEHIND DISH MACHINE.
ALL FLOOR SINKS IN FACILITY ARE DRAINING VERY SLOWLY. THERE IS A MODERATE AMOUNT OF STANDING WATER BEHIND DISH MACHINE.
ALL FLOOR SINKS IN FACILITY ARE DRAINING VERY SLOWLY. THERE IS A MODERATE AMOUNT OF STANDING WATER BEHIND DISH MACHINE.
ALL FLOOR SINKS IN FACILITY ARE DRAINING VERY SLOWLY. THERE IS A MODERATE AMOUNT OF STANDING WATER BEHIND DISH MACHINE.
ALL FLOOR SINKS IN FACILITY ARE DRAINING VERY SLOWLY. THERE IS A MODERATE AMOUNT OF STANDING WATER BEHIND DISH MACHINE.
ALL FLOOR SINKS IN FACILITY ARE DRAINING VERY SLOWLY. THERE IS A MODERATE AMOUNT OF STANDING WATER BEHIND DISH MACHINE.
ALL FLOOR SINKS IN FACILITY ARE DRAINING VERY SLOWLY. THERE IS A MODERATE AMOUNT OF STANDING WATER BEHIND DISH MACHINE.
ALL FLOOR SINKS IN FACILITY ARE DRAINING VERY SLOWLY. THERE IS A MODERATE AMOUNT OF STANDING WATER BEHIND DISH MACHINE.
ALL FLOOR SINKS IN FACILITY ARE DRAINING VERY SLOWLY. THERE IS A MODERATE AMOUNT OF STANDING WATER BEHIND DISH MACHINE.
ALL FLOOR SINKS IN FACILITY ARE DRAINING VERY SLOWLY. THERE IS A MODERATE AMOUNT OF STANDING WATER BEHIND DISH MACHINE.
ALL FLOOR SINKS IN FACILITY ARE DRAINING VERY SLOWLY. THERE IS A MODERATE AMOUNT OF STANDING WATER BEHIND DISH MACHINE.
ALL FLOOR SINKS IN FACILITY ARE DRAINING VERY SLOWLY. THERE IS A MODERATE AMOUNT OF STANDING WATER BEHIND DISH MACHINE.
ALL FLOOR SINKS IN FACILITY ARE DRAINING VERY SLOWLY. THERE IS A MODERATE AMOUNT OF STANDING WATER BEHIND DISH MACHINE.
ALL FLOOR SINKS IN FACILITY ARE DRAINING VERY SLOWLY. THERE IS A MODERATE AMOUNT OF STANDING WATER BEHIND DISH MACHINE.
ALL FLOOR SINKS IN FACILITY ARE DRAINING VERY SLOWLY. THERE IS A MODERATE AMOUNT OF STANDING WATER BEHIND DISH MACHINE.
ALL FLOOR SINKS IN FACILITY ARE DRAINING VERY SLOWLY. THERE IS A MODERATE AMOUNT OF STANDING WATER BEHIND DISH MACHINE.
ALL FLOOR SINKS IN FACILITY ARE DRAINING VERY SLOWLY. THERE IS A MODERATE AMOUNT OF STANDING WATER BEHIND DISH MACHINE.
ALL FLOOR SINKS IN FACILITY ARE DRAINING VERY SLOWLY. THERE IS A MODERATE AMOUNT OF STANDING WATER BEHIND DISH MACHINE.
ALL FLOOR SINKS IN FACILITY ARE DRAINING VERY SLOWLY. THERE IS A MODERATE AMOUNT OF STANDING WATER BEHIND DISH MACHINE.
ALL FLOOR SINKS IN FACILITY ARE DRAINING VERY SLOWLY. THERE IS A MODERATE AMOUNT OF STANDING WATER BEHIND DISH MACHINE.
ALL FLOOR SINKS IN FACILITY ARE DRAINING VERY SLOWLY. THERE IS A MODERATE AMOUNT OF STANDING WATER BEHIND DISH MACHINE.
ALL FLOOR SINKS IN FACILITY ARE DRAINING VERY SLOWLY. THERE IS A MODERATE AMOUNT OF STANDING WATER BEHIND DISH MACHINE.
ALL FLOOR SINKS IN FACILITY ARE DRAINING VERY SLOWLY. THERE IS A MODERATE AMOUNT OF STANDING WATER BEHIND DISH MACHINE.
ALL FLOOR SINKS IN FACILITY ARE DRAINING VERY SLOWLY. THERE IS A MODERATE AMOUNT OF STANDING WATER BEHIND DISH MACHINE.
ALL FLOOR SINKS IN FACILITY ARE DRAINING VERY SLOWLY. THERE IS A MODERATE AMOUNT OF STANDING WATER BEHIND DISH MACHINE.
ALL FLOOR SINKS IN FACILITY ARE DRAINING VERY SLOWLY. THERE IS A MODERATE AMOUNT OF STANDING WATER BEHIND DISH MACHINE.
ALL FLOOR SINKS IN FACILITY ARE DRAINING VERY SLOWLY. THERE IS A MODERATE AMOUNT OF STANDING WATER BEHIND DISH MACHINE.
ALL FLOOR SINKS IN FACILITY ARE DRAINING VERY SLOWLY. THERE IS A MODERATE AMOUNT OF STANDING WATER BEHIND DISH MACHINE.
ALL FLOOR SINKS IN FACILITY ARE DRAINING VERY SLOWLY. THERE IS A MODERATE AMOUNT OF STANDING WATER BEHIND DISH MACHINE.
ALL FLOOR SINKS IN FACILITY ARE DRAINING VERY SLOWLY. THERE IS A MODERATE AMOUNT OF STANDING WATER BEHIND DISH MACHINE.
ALL FLOOR SINKS IN FACILITY ARE DRAINING VERY SLOWLY. THERE IS A MODERATE AMOUNT OF STANDING WATER BEHIND DISH MACHINE.
ALL FLOOR SINKS IN FACILITY ARE DRAINING VERY SLOWLY. THERE IS A MODERATE AMOUNT OF STANDING WATER BEHIND DISH MACHINE.
ALL FLOOR SINKS IN FACILITY ARE DRAINING VERY SLOWLY. THERE IS A MODERATE AMOUNT OF STANDING WATER BEHIND DISH MACHINE.
ALL FLOOR SINKS IN FACILITY ARE DRAINING VERY SLOWLY.
TOWEL DISPENSER AT KITCHEN HAND WASH SINK IS LACKING PAPER TOWELS.

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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:

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