Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Routine Inspection | Apr 20, 2010 | 95 |
No violation noted during this evaluation. | Complaint Inspection | Apr 20, 2010 | 100 |
|
Routine Inspection | Oct 26, 2010 | 95 |
|
Routine Inspection | Feb 14, 2011 | 96 |
|
Routine Inspection | Aug 15, 2011 | 94 |
|
Routine Inspection | Feb 22, 2012 | 94 |
|
Follow-up Inspection | Apr 16, 2012 | 96 |
No violation noted during this evaluation. | Complaint Inspection | Jul 18, 2012 | 100 |
|
Routine Inspection | Jul 18, 2012 | 97 |
|
Routine Inspection | Oct 29, 2012 | 95 |
|
Routine Inspection | Mar 6, 2013 | 90 |
No violation noted during this evaluation. | Critical Hazard Factors | Apr 30, 2013 | 100 |
No violation noted during this evaluation. | Complaint-follow-up | May 7, 2013 | 100 |
|
Routine Inspection | Jul 10, 2013 | 93 |
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 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 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 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)
No employees shall eat, drink, or smoke in any work area. (113977)
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)
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)
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)
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 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)
No employees shall eat, drink, or smoke in any work area. (113977)
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)
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))
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 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 liquid waste must drain to an approved fully functioning sewage disposal system. (114197)
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)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
All 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)
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 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)
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))
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)
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))
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))
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)
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 premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
All food 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)
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 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 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)
DO NOT WASH DIRTY DISHES AND STORE FOOD NEAR DISHES AT THE ABOVE SINK.
DUST FOUND HANGING FROM THE KITCHEN CEILING VENTS.
DRY STORAGE ROOM, OBSERVED GREASE STAIN BUILD UP ON THE FLOORS. DUST FOUND HANGING FROM THE KITCHEN CEILING VENTS.
DRY STORAGE ROOM, OBSERVED GREASE STAIN BUILD UP ON THE FLOORS. DUST FOUND HANGING FROM THE KITCHEN CEILING VENTS.
DRY STORAGE ROOM, OBSERVED GREASE STAIN BUILD UP ON THE FLOORS. DUST FOUND HANGING FROM THE KITCHEN CEILING VENTS.
DRY STORAGE ROOM, OBSERVED GREASE STAIN BUILD UP ON THE FLOORS. DUST FOUND HANGING FROM THE KITCHEN CEILING VENTS.
DRY STORAGE ROOM, OBSERVED GREASE STAIN BUILD UP ON THE FLOORS. DUST FOUND HANGING FROM THE KITCHEN CEILING VENTS.
DRY STORAGE ROOM, OBSERVED GREASE STAIN BUILD UP ON THE FLOORS. DUST FOUND HANGING FROM THE KITCHEN CEILING VENTS.
DRY STORAGE ROOM, OBSERVED GREASE STAIN BUILD UP ON THE FLOORS. DUST FOUND HANGING FROM THE KITCHEN CEILING VENTS.
DRY STORAGE ROOM, OBSERVED GREASE STAIN BUILD UP ON THE FLOORS. DUST FOUND HANGING FROM THE KITCHEN CEILING VENTS.
DRY STORAGE ROOM, OBSERVED GREASE STAIN BUILD UP ON THE FLOORS. DUST FOUND HANGING FROM THE KITCHEN CEILING VENTS.
DRY STORAGE ROOM, OBSERVED GREASE STAIN BUILD UP ON THE FLOORS. DUST FOUND HANGING FROM THE KITCHEN CEILING VENTS.
DRY STORAGE ROOM, OBSERVED GREASE STAIN BUILD UP ON THE FLOORS. DUST FOUND HANGING FROM THE KITCHEN CEILING VENTS.
DRY STORAGE ROOM, OBSERVED GREASE STAIN BUILD UP ON THE FLOORS. DUST FOUND HANGING FROM THE KITCHEN CEILING VENTS.
DRY STORAGE ROOM, OBSERVED GREASE STAIN BUILD UP ON THE FLOORS. DUST FOUND HANGING FROM THE KITCHEN CEILING VENTS.
DRY STORAGE ROOM, OBSERVED GREASE STAIN BUILD UP ON THE FLOORS. DUST FOUND HANGING FROM THE KITCHEN CEILING VENTS.
DRY STORAGE ROOM, OBSERVED GREASE STAIN BUILD UP ON THE FLOORS. DUST FOUND HANGING FROM THE KITCHEN CEILING VENTS.
DRY STORAGE ROOM, OBSERVED GREASE STAIN BUILD UP ON THE FLOORS.
NO PAPER TOWEL DISPENSER AT THE KITCHEN HAND WASH SINK.
OBSERVED EMPLOYEES IMPROPERLY WASHING DISHES, CUTTING BOARD IN THE 3-COMP SINK. NO SOAP, SANITIZER USED.
OBSERVED PARTICLE DEBRIS BUILD UP ON THE KITCHEN METAL SHELVING, PARTICLE BUILD UP INSIDE THE UN-USED COOK LINE EQUIPMENT, REFRIGERATION UNITS, ETC.
BROKEN BULK FOOD LID FOUND, SOILED BULK FOOD CONTAINERS. OBSERVED PARTICLE DEBRIS BUILD UP ON THE KITCHEN METAL SHELVING, PARTICLE BUILD UP INSIDE THE UN-USED COOK LINE EQUIPMENT, REFRIGERATION UNITS, ETC.
BROKEN BULK FOOD LID FOUND, SOILED BULK FOOD CONTAINERS. OBSERVED PARTICLE DEBRIS BUILD UP ON THE KITCHEN METAL SHELVING, PARTICLE BUILD UP INSIDE THE UN-USED COOK LINE EQUIPMENT, REFRIGERATION UNITS, ETC.
BROKEN BULK FOOD LID FOUND, SOILED BULK FOOD CONTAINERS. OBSERVED PARTICLE DEBRIS BUILD UP ON THE KITCHEN METAL SHELVING, PARTICLE BUILD UP INSIDE THE UN-USED COOK LINE EQUIPMENT, REFRIGERATION UNITS, ETC.
BROKEN BULK FOOD LID FOUND, SOILED BULK FOOD CONTAINERS. OBSERVED PARTICLE DEBRIS BUILD UP ON THE KITCHEN METAL SHELVING, PARTICLE BUILD UP INSIDE THE UN-USED COOK LINE EQUIPMENT, REFRIGERATION UNITS, ETC.
BROKEN BULK FOOD LID FOUND, SOILED BULK FOOD CONTAINERS. OBSERVED PARTICLE DEBRIS BUILD UP ON THE KITCHEN METAL SHELVING, PARTICLE BUILD UP INSIDE THE UN-USED COOK LINE EQUIPMENT, REFRIGERATION UNITS, ETC.
BROKEN BULK FOOD LID FOUND, SOILED BULK FOOD CONTAINERS. OBSERVED PARTICLE DEBRIS BUILD UP ON THE KITCHEN METAL SHELVING, PARTICLE BUILD UP INSIDE THE UN-USED COOK LINE EQUIPMENT, REFRIGERATION UNITS, ETC.
BROKEN BULK FOOD LID FOUND, SOILED BULK FOOD CONTAINERS. OBSERVED PARTICLE DEBRIS BUILD UP ON THE KITCHEN METAL SHELVING, PARTICLE BUILD UP INSIDE THE UN-USED COOK LINE EQUIPMENT, REFRIGERATION UNITS, ETC.
BROKEN BULK FOOD LID FOUND, SOILED BULK FOOD CONTAINERS. OBSERVED PARTICLE DEBRIS BUILD UP ON THE KITCHEN METAL SHELVING, PARTICLE BUILD UP INSIDE THE UN-USED COOK LINE EQUIPMENT, REFRIGERATION UNITS, ETC.
BROKEN BULK FOOD LID FOUND, SOILED BULK FOOD CONTAINERS. OBSERVED PARTICLE DEBRIS BUILD UP ON THE KITCHEN METAL SHELVING, PARTICLE BUILD UP INSIDE THE UN-USED COOK LINE EQUIPMENT, REFRIGERATION UNITS, ETC.
BROKEN BULK FOOD LID FOUND, SOILED BULK FOOD CONTAINERS. OBSERVED PARTICLE DEBRIS BUILD UP ON THE KITCHEN METAL SHELVING, PARTICLE BUILD UP INSIDE THE UN-USED COOK LINE EQUIPMENT, REFRIGERATION UNITS, ETC.
BROKEN BULK FOOD LID FOUND, SOILED BULK FOOD CONTAINERS. OBSERVED PARTICLE DEBRIS BUILD UP ON THE KITCHEN METAL SHELVING, PARTICLE BUILD UP INSIDE THE UN-USED COOK LINE EQUIPMENT, REFRIGERATION UNITS, ETC.
BROKEN BULK FOOD LID FOUND, SOILED BULK FOOD CONTAINERS. OBSERVED PARTICLE DEBRIS BUILD UP ON THE KITCHEN METAL SHELVING, PARTICLE BUILD UP INSIDE THE UN-USED COOK LINE EQUIPMENT, REFRIGERATION UNITS, ETC.
BROKEN BULK FOOD LID FOUND, SOILED BULK FOOD CONTAINERS. OBSERVED PARTICLE DEBRIS BUILD UP ON THE KITCHEN METAL SHELVING, PARTICLE BUILD UP INSIDE THE UN-USED COOK LINE EQUIPMENT, REFRIGERATION UNITS, ETC.
BROKEN BULK FOOD LID FOUND, SOILED BULK FOOD CONTAINERS. OBSERVED PARTICLE DEBRIS BUILD UP ON THE KITCHEN METAL SHELVING, PARTICLE BUILD UP INSIDE THE UN-USED COOK LINE EQUIPMENT, REFRIGERATION UNITS, ETC.
BROKEN BULK FOOD LID FOUND, SOILED BULK FOOD CONTAINERS. OBSERVED PARTICLE DEBRIS BUILD UP ON THE KITCHEN METAL SHELVING, PARTICLE BUILD UP INSIDE THE UN-USED COOK LINE EQUIPMENT, REFRIGERATION UNITS, ETC.
BROKEN BULK FOOD LID FOUND, SOILED BULK FOOD CONTAINERS.
PROVIDE PROOF OF FOOD HANDLER CARDS FOR EMPLOYEES.
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)
All liquid waste must drain to an approved fully functioning sewage disposal system. (114197)
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 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 liquid waste must drain to an approved fully functioning sewage disposal system. (114197)
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))
OBSERVED EMPLOYEE USING A CLOTH TOWEL TO DRY HANDS.
OBSERVED UNAPPROVED DRAIN LINE CONNECTION UNDER THE AUTOMATIC DISH WASHING MACHINE.
SANITIZER LEVEL MEASURED 0PPM FROM DISH WASHING MACHINE.
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STARBUCKS COFFEE #8639 | San Jose, CA | |
STARBUCKS COFFEE #6553 | San Jose, CA | |
BON APPETIT @ FLEXTRONICS CAFE | San Jose, CA | |
PANDA EXPRESS #752 | San Jose, CA | |
TACO BELL #28810 | San Jose, CA | |
SAN JOSE MOOSE LODGE #401 | San Jose, CA | |
WIENERSCHNITZEL #366 | San Jose, CA | |
JACK IN THE BOX #407 | San Jose, CA | |
FRESCO WORLD MARKET- TAQUERIA | San Jose, CA | |
STARBUCKS COFFEE #2840 | San Jose, CA |
Name |
Address |
Distance |
---|---|---|
LUNARDI'S SUPERMARKET #4-BAKERY-DEL | 4650 Meridian Avenue, San Jose | 0.02 miles |
ZIBA RESTAURANT | 4628 Meridian Avenue, San Jose | 0.03 miles |
COFFEE NET | 4720 Meridian Avenue, San Jose | 0.06 miles |
NITA BEE'S SPECIALTY BAKERY & MORE | 4662 Meridian Avenue, San Jose | 0.09 miles |
MOUNTAIN MIKE'S PIZZA | 1532 Branham Lane, San Jose | 0.09 miles |
DI PUCCIO'S PASTA SHOP | 4710 Meridian Avenue, San Jose | 0.11 miles |
SETAREH MARKET | 4644 Meridian Avenue, San Jose | 0.19 miles |
OASIS GRILL | 1576 Branham Lane, San Jose | 0.23 miles |
7-ELEVEN FOOD STORE #17674C/2234 | 1595 Branham Lane, San Jose | 0.26 miles |
KOKILA'S KITCHEN | 1427 Branham Lane, San Jose | 0.45 miles |
Restaurant representatives - add corrected or new information about SUSHI FACTORY, 4632 Meridian Avenue, San Jose, CA 95124 »