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4. Santa Clara County, CA Restaurants

Business Info

Restaurant: PEKING HOUSE RESTAURANT
Address: 45 Post Street, San Jose, CA 95113
Type: Restaurant 0-5 Employees
Total inspections: 6
Last inspection: Apr 3, 2013

Score
(the higher the better)
90

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Violation descriptions and comments

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)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)

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))
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)
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 waste and rubbish shall be kept in leak proof and rodent proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior premises of each food facility shall be kept clean and free of litter and rubbish. (114244, 114245, 114245.1, 114245.2, 114245.3, 114245.4, 114245.5, 114245.6, 114245.7, 114245.8)
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 nonfood contact surfaces of utensils and equipment shall be clean. (114115 (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)
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 signs shall be posted in each toilet room, directing attention to the need to thoroughly wash hands after using the restroom (113953.5) (b) No smoking signs shall be posted in food preparation, food storage, warewashing, and utensil storage areas (113978). (c) Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. (d) Any food facility constructed before January 1, 2004 without public toilet facilities, shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided (113725.1, 114381 (e)).

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
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))
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)
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))
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)
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 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)

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 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)

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)
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))
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 liquid waste must drain to an approved fully functioning sewage disposal system. (114197)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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 nonfood contact surfaces of utensils and equipment shall be clean. (114115 (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)
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))
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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)
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)
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)
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))
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)

CHLORINE SANITIZER MEASURED 200PPM AT WARE WASH SINK.
DISCONTINUE THE USE OF WOOD CUTTING BOARD.
PROVIDE SCOOPS WITH HANDLES TO DISPENSE FOOD. DISCONTINUE THE USE OF WOOD CUTTING BOARD.
PROVIDE SCOOPS WITH HANDLES TO DISPENSE FOOD. DISCONTINUE THE USE OF WOOD CUTTING BOARD.
PROVIDE SCOOPS WITH HANDLES TO DISPENSE FOOD. DISCONTINUE THE USE OF WOOD CUTTING BOARD.
PROVIDE SCOOPS WITH HANDLES TO DISPENSE FOOD. DISCONTINUE THE USE OF WOOD CUTTING BOARD.
PROVIDE SCOOPS WITH HANDLES TO DISPENSE FOOD. DISCONTINUE THE USE OF WOOD CUTTING BOARD.
PROVIDE SCOOPS WITH HANDLES TO DISPENSE FOOD. DISCONTINUE THE USE OF WOOD CUTTING BOARD.
PROVIDE SCOOPS WITH HANDLES TO DISPENSE FOOD. DISCONTINUE THE USE OF WOOD CUTTING BOARD.
PROVIDE SCOOPS WITH HANDLES TO DISPENSE FOOD. DISCONTINUE THE USE OF WOOD CUTTING BOARD.
PROVIDE SCOOPS WITH HANDLES TO DISPENSE FOOD. DISCONTINUE THE USE OF WOOD CUTTING BOARD.
PROVIDE SCOOPS WITH HANDLES TO DISPENSE FOOD. DISCONTINUE THE USE OF WOOD CUTTING BOARD.
PROVIDE SCOOPS WITH HANDLES TO DISPENSE FOOD. DISCONTINUE THE USE OF WOOD CUTTING BOARD.
PROVIDE SCOOPS WITH HANDLES TO DISPENSE FOOD. DISCONTINUE THE USE OF WOOD CUTTING BOARD.
PROVIDE SCOOPS WITH HANDLES TO DISPENSE FOOD. DISCONTINUE THE USE OF WOOD CUTTING BOARD.
PROVIDE SCOOPS WITH HANDLES TO DISPENSE FOOD. DISCONTINUE THE USE OF WOOD CUTTING BOARD.
PROVIDE SCOOPS WITH HANDLES TO DISPENSE FOOD. DISCONTINUE THE USE OF WOOD CUTTING BOARD.
PROVIDE SCOOPS WITH HANDLES TO DISPENSE FOOD. DISCONTINUE THE USE OF WOOD CUTTING BOARD.
PROVIDE SCOOPS WITH HANDLES TO DISPENSE FOOD. DISCONTINUE THE USE OF WOOD CUTTING BOARD.
PROVIDE SCOOPS WITH HANDLES TO DISPENSE FOOD. DISCONTINUE THE USE OF WOOD CUTTING BOARD.
PROVIDE SCOOPS WITH HANDLES TO DISPENSE FOOD. DISCONTINUE THE USE OF WOOD CUTTING BOARD.
PROVIDE SCOOPS WITH HANDLES TO DISPENSE FOOD. DISCONTINUE THE USE OF WOOD CUTTING BOARD.
PROVIDE SCOOPS WITH HANDLES TO DISPENSE FOOD. DISCONTINUE THE USE OF WOOD CUTTING BOARD.
PROVIDE SCOOPS WITH HANDLES TO DISPENSE FOOD. DISCONTINUE THE USE OF WOOD CUTTING BOARD.
PROVIDE SCOOPS WITH HANDLES TO DISPENSE FOOD. DISCONTINUE THE USE OF WOOD CUTTING BOARD.
PROVIDE SCOOPS WITH HANDLES TO DISPENSE FOOD. DISCONTINUE THE USE OF WOOD CUTTING BOARD.
PROVIDE SCOOPS WITH HANDLES TO DISPENSE FOOD. DISCONTINUE THE USE OF WOOD CUTTING BOARD.
PROVIDE SCOOPS WITH HANDLES TO DISPENSE FOOD. DISCONTINUE THE USE OF WOOD CUTTING BOARD.
PROVIDE SCOOPS WITH HANDLES TO DISPENSE FOOD. DISCONTINUE THE USE OF WOOD CUTTING BOARD.
PROVIDE SCOOPS WITH HANDLES TO DISPENSE FOOD. DISCONTINUE THE USE OF WOOD CUTTING BOARD.
PROVIDE SCOOPS WITH HANDLES TO DISPENSE FOOD. DISCONTINUE THE USE OF WOOD CUTTING BOARD.
PROVIDE SCOOPS WITH HANDLES TO DISPENSE FOOD. DISCONTINUE THE USE OF WOOD CUTTING BOARD.
PROVIDE SCOOPS WITH HANDLES TO DISPENSE FOOD. DISCONTINUE THE USE OF WOOD CUTTING BOARD.
PROVIDE SCOOPS WITH HANDLES TO DISPENSE FOOD. DISCONTINUE THE USE OF WOOD CUTTING BOARD.
PROVIDE SCOOPS WITH HANDLES TO DISPENSE FOOD. DISCONTINUE THE USE OF WOOD CUTTING BOARD.
PROVIDE SCOOPS WITH HANDLES TO DISPENSE FOOD.
FOOD STORED ON THE FLOOR NEAR WALK IN AND IN WALK IN REFRIGERATOR AND WALK IN FREEZER.
IN BETWEEN USE SCOOPS STORED IN COLD WATER (>40F).
NO SANITIZER BUCKET PREPARED FOR WIPING CLOTHES. IN BETWEEN USE SCOOPS STORED IN COLD WATER (>40F).
NO SANITIZER BUCKET PREPARED FOR WIPING CLOTHES. IN BETWEEN USE SCOOPS STORED IN COLD WATER (>40F).
NO SANITIZER BUCKET PREPARED FOR WIPING CLOTHES. IN BETWEEN USE SCOOPS STORED IN COLD WATER (>40F).
NO SANITIZER BUCKET PREPARED FOR WIPING CLOTHES. IN BETWEEN USE SCOOPS STORED IN COLD WATER (>40F).
NO SANITIZER BUCKET PREPARED FOR WIPING CLOTHES. IN BETWEEN USE SCOOPS STORED IN COLD WATER (>40F).
NO SANITIZER BUCKET PREPARED FOR WIPING CLOTHES. IN BETWEEN USE SCOOPS STORED IN COLD WATER (>40F).
NO SANITIZER BUCKET PREPARED FOR WIPING CLOTHES. IN BETWEEN USE SCOOPS STORED IN COLD WATER (>40F).
NO SANITIZER BUCKET PREPARED FOR WIPING CLOTHES. IN BETWEEN USE SCOOPS STORED IN COLD WATER (>40F).
NO SANITIZER BUCKET PREPARED FOR WIPING CLOTHES. IN BETWEEN USE SCOOPS STORED IN COLD WATER (>40F).
NO SANITIZER BUCKET PREPARED FOR WIPING CLOTHES. IN BETWEEN USE SCOOPS STORED IN COLD WATER (>40F).
NO SANITIZER BUCKET PREPARED FOR WIPING CLOTHES. IN BETWEEN USE SCOOPS STORED IN COLD WATER (>40F).
NO SANITIZER BUCKET PREPARED FOR WIPING CLOTHES. IN BETWEEN USE SCOOPS STORED IN COLD WATER (>40F).
NO SANITIZER BUCKET PREPARED FOR WIPING CLOTHES. IN BETWEEN USE SCOOPS STORED IN COLD WATER (>40F).
NO SANITIZER BUCKET PREPARED FOR WIPING CLOTHES. IN BETWEEN USE SCOOPS STORED IN COLD WATER (>40F).
NO SANITIZER BUCKET PREPARED FOR WIPING CLOTHES. IN BETWEEN USE SCOOPS STORED IN COLD WATER (>40F).
NO SANITIZER BUCKET PREPARED FOR WIPING CLOTHES. IN BETWEEN USE SCOOPS STORED IN COLD WATER (>40F).
NO SANITIZER BUCKET PREPARED FOR WIPING CLOTHES. IN BETWEEN USE SCOOPS STORED IN COLD WATER (>40F).
NO SANITIZER BUCKET PREPARED FOR WIPING CLOTHES. IN BETWEEN USE SCOOPS STORED IN COLD WATER (>40F).
NO SANITIZER BUCKET PREPARED FOR WIPING CLOTHES. IN BETWEEN USE SCOOPS STORED IN COLD WATER (>40F).
NO SANITIZER BUCKET PREPARED FOR WIPING CLOTHES. IN BETWEEN USE SCOOPS STORED IN COLD WATER (>40F).
NO SANITIZER BUCKET PREPARED FOR WIPING CLOTHES. IN BETWEEN USE SCOOPS STORED IN COLD WATER (>40F).
NO SANITIZER BUCKET PREPARED FOR WIPING CLOTHES. IN BETWEEN USE SCOOPS STORED IN COLD WATER (>40F).
NO SANITIZER BUCKET PREPARED FOR WIPING CLOTHES. IN BETWEEN USE SCOOPS STORED IN COLD WATER (>40F).
NO SANITIZER BUCKET PREPARED FOR WIPING CLOTHES. IN BETWEEN USE SCOOPS STORED IN COLD WATER (>40F).
NO SANITIZER BUCKET PREPARED FOR WIPING CLOTHES. IN BETWEEN USE SCOOPS STORED IN COLD WATER (>40F).
NO SANITIZER BUCKET PREPARED FOR WIPING CLOTHES. IN BETWEEN USE SCOOPS STORED IN COLD WATER (>40F).
NO SANITIZER BUCKET PREPARED FOR WIPING CLOTHES. IN BETWEEN USE SCOOPS STORED IN COLD WATER (>40F).
NO SANITIZER BUCKET PREPARED FOR WIPING CLOTHES. IN BETWEEN USE SCOOPS STORED IN COLD WATER (>40F).
NO SANITIZER BUCKET PREPARED FOR WIPING CLOTHES. IN BETWEEN USE SCOOPS STORED IN COLD WATER (>40F).
NO SANITIZER BUCKET PREPARED FOR WIPING CLOTHES. IN BETWEEN USE SCOOPS STORED IN COLD WATER (>40F).
NO SANITIZER BUCKET PREPARED FOR WIPING CLOTHES. IN BETWEEN USE SCOOPS STORED IN COLD WATER (>40F).
NO SANITIZER BUCKET PREPARED FOR WIPING CLOTHES. IN BETWEEN USE SCOOPS STORED IN COLD WATER (>40F).
NO SANITIZER BUCKET PREPARED FOR WIPING CLOTHES. IN BETWEEN USE SCOOPS STORED IN COLD WATER (>40F).
NO SANITIZER BUCKET PREPARED FOR WIPING CLOTHES.
KEEP FOOD IN DRY STORAGE COVERED AT ALL TIMES.
NO SOAP OR PAPER TOWELS IN DISPENSER AT HANDWASH SINK IN BAR AREA.
OBSERVED FEW DRIED RODENT DROPPINGS IN THE DRY STORAGE AREA.
REMOVE UNUSED ARTICLES CLUTTERED THROUGHOUT THE FACILITY.

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Takes reservations:

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Accepts credit cards:

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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:

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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

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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

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