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Business Info

Restaurant: MOUNTAIN MIKE'S PIZZA
Address: 1532 Branham Lane, San Jose, CA 95118
Type: Restaurant 0-5 Employees
Total inspections: 10
Last inspection: Jul 16, 2013

Score
(the higher the better)
98

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Violation descriptions and comments

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 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)
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)

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 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)

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)

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

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 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)
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 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.
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)

When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
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))
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
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)
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 food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
A food facility shall not be open for business without a valid permit. (114067(b) & (c), 114381 (a), 114381.2, 114387)
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 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)

Unpackaged food shall be displayed and dispensed in a manner that protects the food from contamination. (114063, 114065)
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)

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))

SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS. SAUSAGE MEASURED 52F AT THE PREP BIN LEVEL OF THE COOK LINE REFRIGERATION UNIT.
SALT SERVICE CONDIMENT BAR SLICED TOMATOES AND PASTA INTERNAL TEMPERATURE MEASURED 50F AT THE FIRST ROW REFRIGERATOR BINS.

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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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