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Business Info

Restaurant: TAQUERIA MARLEN
Address: 2530 California Street, Mountain View, CA 94040
Type: Restaurant 0-5 Employees
Total inspections: 14
Last inspection: Aug 21, 2013

Score
(the higher the better)
100

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Violation descriptions and comments

Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
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))
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))
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)
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))
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 shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All 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 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)
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)
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)
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))

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)
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)
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)

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))
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 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
Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. (114254, 114254.1, 114254.2)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
All 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

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))
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 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)
Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276)
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 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
Comminuted meat, raw eggs, or any food containing comminuted meat or raw eggs, shall be heated to 155�°F for 15 sec. Single pieces of meat, and eggs for immediate service, shall be heated to 145�°F for 15 sec. Poultry, comminuted poultry, stuffed fish / meat / poultry shall be heated to 165�°F. Other temperature requirements may apply. (114004, 114008, 114010)
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
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))
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)
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)
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)
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)

ADJUST HOT WATER TO 120F.
CLEAN FLOOR.
CORRECT LEAKING DRAINPIPE BELOW TRIPLE SINKS.
KEEP PAPER TOWELS IN RESTROOM HAND TOWEL DISPENSER.
USE SCOOPS WITH HANDLES IN BULK BEAN AND RICE BINS.
CLEAN BLACK SLIME OF CEILING OF ICE MACHINE.

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))
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)
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)

ADJUST TRIPLE SINK HOT WATER HEATER TEMPERATURE BELOW 120F.
HAND SOAP/ CLEANING CHEMICALS NOTED OVER FOOD PREP SINK.
MEAT IN ICE BOTH BESIDE GRILL >41F.
SLOW DRAINING HAND SINK.
STAFF UNCERTAIN IF COOLING METHODS COOLED PRODUCT TO 41F IN 6 HOURS.

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)
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)
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 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))
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
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)
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))
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)
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))

MEASURED WALK IN COOLER AMBIENT TEMPERATURE AT 54F.
OBSERVED ACCUMULATION OF BLACK MOLD LIKE SUBSTANCE ON THE ROOF PANEL INSIDE THE ICE MACHINE.
OBSERVED ACCUMULATION OF DUST AND GREASE IN EXHAUST FAN GUARDS.
OBSERVED GAP NOTED BETWEEN FILTERS. OBSERVED ACCUMULATION OF DUST AND GREASE IN EXHAUST FAN GUARDS.
OBSERVED GAP NOTED BETWEEN FILTERS. OBSERVED ACCUMULATION OF DUST AND GREASE IN EXHAUST FAN GUARDS.
OBSERVED GAP NOTED BETWEEN FILTERS. OBSERVED ACCUMULATION OF DUST AND GREASE IN EXHAUST FAN GUARDS.
OBSERVED GAP NOTED BETWEEN FILTERS. OBSERVED ACCUMULATION OF DUST AND GREASE IN EXHAUST FAN GUARDS.
OBSERVED GAP NOTED BETWEEN FILTERS. OBSERVED ACCUMULATION OF DUST AND GREASE IN EXHAUST FAN GUARDS.
OBSERVED GAP NOTED BETWEEN FILTERS. OBSERVED ACCUMULATION OF DUST AND GREASE IN EXHAUST FAN GUARDS.
OBSERVED GAP NOTED BETWEEN FILTERS. OBSERVED ACCUMULATION OF DUST AND GREASE IN EXHAUST FAN GUARDS.
OBSERVED GAP NOTED BETWEEN FILTERS. OBSERVED ACCUMULATION OF DUST AND GREASE IN EXHAUST FAN GUARDS.
OBSERVED GAP NOTED BETWEEN FILTERS. OBSERVED ACCUMULATION OF DUST AND GREASE IN EXHAUST FAN GUARDS.
OBSERVED GAP NOTED BETWEEN FILTERS. OBSERVED ACCUMULATION OF DUST AND GREASE IN EXHAUST FAN GUARDS.
OBSERVED GAP NOTED BETWEEN FILTERS. OBSERVED ACCUMULATION OF DUST AND GREASE IN EXHAUST FAN GUARDS.
OBSERVED GAP NOTED BETWEEN FILTERS. OBSERVED ACCUMULATION OF DUST AND GREASE IN EXHAUST FAN GUARDS.
OBSERVED GAP NOTED BETWEEN FILTERS. OBSERVED ACCUMULATION OF DUST AND GREASE IN EXHAUST FAN GUARDS.
OBSERVED GAP NOTED BETWEEN FILTERS. OBSERVED ACCUMULATION OF DUST AND GREASE IN EXHAUST FAN GUARDS.
OBSERVED GAP NOTED BETWEEN FILTERS. OBSERVED ACCUMULATION OF DUST AND GREASE IN EXHAUST FAN GUARDS.
OBSERVED GAP NOTED BETWEEN FILTERS. OBSERVED ACCUMULATION OF DUST AND GREASE IN EXHAUST FAN GUARDS.
OBSERVED GAP NOTED BETWEEN FILTERS. OBSERVED ACCUMULATION OF DUST AND GREASE IN EXHAUST FAN GUARDS.
OBSERVED GAP NOTED BETWEEN FILTERS. OBSERVED ACCUMULATION OF DUST AND GREASE IN EXHAUST FAN GUARDS.
OBSERVED GAP NOTED BETWEEN FILTERS. OBSERVED ACCUMULATION OF DUST AND GREASE IN EXHAUST FAN GUARDS.
OBSERVED GAP NOTED BETWEEN FILTERS. OBSERVED ACCUMULATION OF DUST AND GREASE IN EXHAUST FAN GUARDS.
OBSERVED GAP NOTED BETWEEN FILTERS. OBSERVED ACCUMULATION OF DUST AND GREASE IN EXHAUST FAN GUARDS.
OBSERVED GAP NOTED BETWEEN FILTERS. OBSERVED ACCUMULATION OF DUST AND GREASE IN EXHAUST FAN GUARDS.
OBSERVED GAP NOTED BETWEEN FILTERS. OBSERVED ACCUMULATION OF DUST AND GREASE IN EXHAUST FAN GUARDS.
OBSERVED GAP NOTED BETWEEN FILTERS. OBSERVED ACCUMULATION OF DUST AND GREASE IN EXHAUST FAN GUARDS.
OBSERVED GAP NOTED BETWEEN FILTERS. OBSERVED ACCUMULATION OF DUST AND GREASE IN EXHAUST FAN GUARDS.
OBSERVED GAP NOTED BETWEEN FILTERS. OBSERVED ACCUMULATION OF DUST AND GREASE IN EXHAUST FAN GUARDS.
OBSERVED GAP NOTED BETWEEN FILTERS. OBSERVED ACCUMULATION OF DUST AND GREASE IN EXHAUST FAN GUARDS.
OBSERVED GAP NOTED BETWEEN FILTERS. OBSERVED ACCUMULATION OF DUST AND GREASE IN EXHAUST FAN GUARDS.
OBSERVED GAP NOTED BETWEEN FILTERS. OBSERVED ACCUMULATION OF DUST AND GREASE IN EXHAUST FAN GUARDS.
OBSERVED GAP NOTED BETWEEN FILTERS. OBSERVED ACCUMULATION OF DUST AND GREASE IN EXHAUST FAN GUARDS.
OBSERVED GAP NOTED BETWEEN FILTERS. OBSERVED ACCUMULATION OF DUST AND GREASE IN EXHAUST FAN GUARDS.
OBSERVED GAP NOTED BETWEEN FILTERS. OBSERVED ACCUMULATION OF DUST AND GREASE IN EXHAUST FAN GUARDS.
OBSERVED GAP NOTED BETWEEN FILTERS. OBSERVED ACCUMULATION OF DUST AND GREASE IN EXHAUST FAN GUARDS.
OBSERVED GAP NOTED BETWEEN FILTERS. OBSERVED ACCUMULATION OF DUST AND GREASE IN EXHAUST FAN GUARDS.
OBSERVED GAP NOTED BETWEEN FILTERS.
OBSERVED HEAVILY STAINED TOWEL ON PREP TABLE.
OBSERVED HOLE IN THE CEILING OF THE RESTROOM.
OBSERVED LACK OF TEST STRIPS TO MONITOR CHLORINE SANITIZER CONCENTRATION.
OBSERVED MISSING HAND WASHING SOAP AND TOWELS.
OBSERVED MOP IN THE MOP BUCKET.
OBSERVED OPEN UNCOVERED FOOD CONTAINERS TO STORE SUGAR, RICE, FOOD ITEMS AND CUPS USED AS SCOOPS. OBSERVED MOP IN THE MOP BUCKET.
OBSERVED OPEN UNCOVERED FOOD CONTAINERS TO STORE SUGAR, RICE, FOOD ITEMS AND CUPS USED AS SCOOPS. OBSERVED MOP IN THE MOP BUCKET.
OBSERVED OPEN UNCOVERED FOOD CONTAINERS TO STORE SUGAR, RICE, FOOD ITEMS AND CUPS USED AS SCOOPS. OBSERVED MOP IN THE MOP BUCKET.
OBSERVED OPEN UNCOVERED FOOD CONTAINERS TO STORE SUGAR, RICE, FOOD ITEMS AND CUPS USED AS SCOOPS. OBSERVED MOP IN THE MOP BUCKET.
OBSERVED OPEN UNCOVERED FOOD CONTAINERS TO STORE SUGAR, RICE, FOOD ITEMS AND CUPS USED AS SCOOPS. OBSERVED MOP IN THE MOP BUCKET.
OBSERVED OPEN UNCOVERED FOOD CONTAINERS TO STORE SUGAR, RICE, FOOD ITEMS AND CUPS USED AS SCOOPS. OBSERVED MOP IN THE MOP BUCKET.
OBSERVED OPEN UNCOVERED FOOD CONTAINERS TO STORE SUGAR, RICE, FOOD ITEMS AND CUPS USED AS SCOOPS. OBSERVED MOP IN THE MOP BUCKET.
OBSERVED OPEN UNCOVERED FOOD CONTAINERS TO STORE SUGAR, RICE, FOOD ITEMS AND CUPS USED AS SCOOPS. OBSERVED MOP IN THE MOP BUCKET.
OBSERVED OPEN UNCOVERED FOOD CONTAINERS TO STORE SUGAR, RICE, FOOD ITEMS AND CUPS USED AS SCOOPS. OBSERVED MOP IN THE MOP BUCKET.
OBSERVED OPEN UNCOVERED FOOD CONTAINERS TO STORE SUGAR, RICE, FOOD ITEMS AND CUPS USED AS SCOOPS. OBSERVED MOP IN THE MOP BUCKET.
OBSERVED OPEN UNCOVERED FOOD CONTAINERS TO STORE SUGAR, RICE, FOOD ITEMS AND CUPS USED AS SCOOPS. OBSERVED MOP IN THE MOP BUCKET.
OBSERVED OPEN UNCOVERED FOOD CONTAINERS TO STORE SUGAR, RICE, FOOD ITEMS AND CUPS USED AS SCOOPS. OBSERVED MOP IN THE MOP BUCKET.
OBSERVED OPEN UNCOVERED FOOD CONTAINERS TO STORE SUGAR, RICE, FOOD ITEMS AND CUPS USED AS SCOOPS. OBSERVED MOP IN THE MOP BUCKET.
OBSERVED OPEN UNCOVERED FOOD CONTAINERS TO STORE SUGAR, RICE, FOOD ITEMS AND CUPS USED AS SCOOPS. OBSERVED MOP IN THE MOP BUCKET.
OBSERVED OPEN UNCOVERED FOOD CONTAINERS TO STORE SUGAR, RICE, FOOD ITEMS AND CUPS USED AS SCOOPS. OBSERVED MOP IN THE MOP BUCKET.
OBSERVED OPEN UNCOVERED FOOD CONTAINERS TO STORE SUGAR, RICE, FOOD ITEMS AND CUPS USED AS SCOOPS. OBSERVED MOP IN THE MOP BUCKET.
OBSERVED OPEN UNCOVERED FOOD CONTAINERS TO STORE SUGAR, RICE, FOOD ITEMS AND CUPS USED AS SCOOPS. OBSERVED MOP IN THE MOP BUCKET.
OBSERVED OPEN UNCOVERED FOOD CONTAINERS TO STORE SUGAR, RICE, FOOD ITEMS AND CUPS USED AS SCOOPS. OBSERVED MOP IN THE MOP BUCKET.
OBSERVED OPEN UNCOVERED FOOD CONTAINERS TO STORE SUGAR, RICE, FOOD ITEMS AND CUPS USED AS SCOOPS. OBSERVED MOP IN THE MOP BUCKET.
OBSERVED OPEN UNCOVERED FOOD CONTAINERS TO STORE SUGAR, RICE, FOOD ITEMS AND CUPS USED AS SCOOPS. OBSERVED MOP IN THE MOP BUCKET.
OBSERVED OPEN UNCOVERED FOOD CONTAINERS TO STORE SUGAR, RICE, FOOD ITEMS AND CUPS USED AS SCOOPS. OBSERVED MOP IN THE MOP BUCKET.
OBSERVED OPEN UNCOVERED FOOD CONTAINERS TO STORE SUGAR, RICE, FOOD ITEMS AND CUPS USED AS SCOOPS. OBSERVED MOP IN THE MOP BUCKET.
OBSERVED OPEN UNCOVERED FOOD CONTAINERS TO STORE SUGAR, RICE, FOOD ITEMS AND CUPS USED AS SCOOPS. OBSERVED MOP IN THE MOP BUCKET.
OBSERVED OPEN UNCOVERED FOOD CONTAINERS TO STORE SUGAR, RICE, FOOD ITEMS AND CUPS USED AS SCOOPS. OBSERVED MOP IN THE MOP BUCKET.
OBSERVED OPEN UNCOVERED FOOD CONTAINERS TO STORE SUGAR, RICE, FOOD ITEMS AND CUPS USED AS SCOOPS. OBSERVED MOP IN THE MOP BUCKET.
OBSERVED OPEN UNCOVERED FOOD CONTAINERS TO STORE SUGAR, RICE, FOOD ITEMS AND CUPS USED AS SCOOPS. OBSERVED MOP IN THE MOP BUCKET.
OBSERVED OPEN UNCOVERED FOOD CONTAINERS TO STORE SUGAR, RICE, FOOD ITEMS AND CUPS USED AS SCOOPS. OBSERVED MOP IN THE MOP BUCKET.
OBSERVED OPEN UNCOVERED FOOD CONTAINERS TO STORE SUGAR, RICE, FOOD ITEMS AND CUPS USED AS SCOOPS. OBSERVED MOP IN THE MOP BUCKET.
OBSERVED OPEN UNCOVERED FOOD CONTAINERS TO STORE SUGAR, RICE, FOOD ITEMS AND CUPS USED AS SCOOPS. OBSERVED MOP IN THE MOP BUCKET.
OBSERVED OPEN UNCOVERED FOOD CONTAINERS TO STORE SUGAR, RICE, FOOD ITEMS AND CUPS USED AS SCOOPS. OBSERVED MOP IN THE MOP BUCKET.
OBSERVED OPEN UNCOVERED FOOD CONTAINERS TO STORE SUGAR, RICE, FOOD ITEMS AND CUPS USED AS SCOOPS. OBSERVED MOP IN THE MOP BUCKET.
OBSERVED OPEN UNCOVERED FOOD CONTAINERS TO STORE SUGAR, RICE, FOOD ITEMS AND CUPS USED AS SCOOPS. OBSERVED MOP IN THE MOP BUCKET.
OBSERVED OPEN UNCOVERED FOOD CONTAINERS TO STORE SUGAR, RICE, FOOD ITEMS AND CUPS USED AS SCOOPS. OBSERVED MOP IN THE MOP BUCKET.
OBSERVED OPEN UNCOVERED FOOD CONTAINERS TO STORE SUGAR, RICE, FOOD ITEMS AND CUPS USED AS SCOOPS. OBSERVED MOP IN THE MOP BUCKET.
OBSERVED OPEN UNCOVERED FOOD CONTAINERS TO STORE SUGAR, RICE, FOOD ITEMS AND CUPS USED AS SCOOPS.
OBSERVED NO HOT WATER IN THE RESTROOM.
POTENTIALLY HAZARDOUS FOODS, SLICED TOMATOES AT 57F, COOKED PORK AND COOKED BEEF AT 80F.

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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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