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Business Info

Restaurant: THREE FLAMES RESTAURANT
Address: 1547 Meridian Avenue B, San Jose, CA 95126
Type: Restaurant 6-25 Employees
Total inspections: 7
Last inspection: Apr 4, 2013

Score
(the higher the better)
92

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Violation descriptions and comments

When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
The 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)
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
Shell stock shall have complete certification tags and shall be properly stored and displayed. (114039 - 114039.5)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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))
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)

Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
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 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))
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 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 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 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)

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 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)
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 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)
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 �°F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
The 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)
Any potentially hazardous foods cooked, cooled and subsequently reheated for hot holding or serving shall be brought to a temperature of 165�°F. (114014, 114016)

Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
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
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
Any potentially hazardous foods cooked, cooled and subsequently reheated for hot holding or serving shall be brought to a temperature of 165�°F. (114014, 114016)

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 shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269)
All food 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 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))
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)).

Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
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))
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 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)

BOXES OF FOOD STORED ON THE GROUND IN THE WALK IN FREEZER.
CHLORINE SANITIZER MEASURED 0PPM FOR SANITIZER BUCKET.
HEALTH PERMIT POSTED ON BULLETIN BOARD IN FOOD PREP AREA.
IN BETWEEN USE UTENSILS AR COOK LINE STORED IN CONTAINER OF WATER WHICH MEASURED 90F. ICE CREAM SCOOP STORED IN CONTAINER AT ROOM TEMPERATURE WATER.
MULTIPLE CONTAINERS OF FOOD STORED UNCOVERED IN COLD UNITS AND WALK IN REFRIGERATORS.
RAW FOOD IN CONTAINER STORED NEXT TO READY TO EAT FOOD IN CONTAINER IN REACH IN UNIT NEXT TO HOT HOLDING UNIT. MULTIPLE CONTAINERS OF FOOD STORED UNCOVERED IN COLD UNITS AND WALK IN REFRIGERATORS.
RAW FOOD IN CONTAINER STORED NEXT TO READY TO EAT FOOD IN CONTAINER IN REACH IN UNIT NEXT TO HOT HOLDING UNIT. MULTIPLE CONTAINERS OF FOOD STORED UNCOVERED IN COLD UNITS AND WALK IN REFRIGERATORS.
RAW FOOD IN CONTAINER STORED NEXT TO READY TO EAT FOOD IN CONTAINER IN REACH IN UNIT NEXT TO HOT HOLDING UNIT. MULTIPLE CONTAINERS OF FOOD STORED UNCOVERED IN COLD UNITS AND WALK IN REFRIGERATORS.
RAW FOOD IN CONTAINER STORED NEXT TO READY TO EAT FOOD IN CONTAINER IN REACH IN UNIT NEXT TO HOT HOLDING UNIT. MULTIPLE CONTAINERS OF FOOD STORED UNCOVERED IN COLD UNITS AND WALK IN REFRIGERATORS.
RAW FOOD IN CONTAINER STORED NEXT TO READY TO EAT FOOD IN CONTAINER IN REACH IN UNIT NEXT TO HOT HOLDING UNIT. MULTIPLE CONTAINERS OF FOOD STORED UNCOVERED IN COLD UNITS AND WALK IN REFRIGERATORS.
RAW FOOD IN CONTAINER STORED NEXT TO READY TO EAT FOOD IN CONTAINER IN REACH IN UNIT NEXT TO HOT HOLDING UNIT. MULTIPLE CONTAINERS OF FOOD STORED UNCOVERED IN COLD UNITS AND WALK IN REFRIGERATORS.
RAW FOOD IN CONTAINER STORED NEXT TO READY TO EAT FOOD IN CONTAINER IN REACH IN UNIT NEXT TO HOT HOLDING UNIT. MULTIPLE CONTAINERS OF FOOD STORED UNCOVERED IN COLD UNITS AND WALK IN REFRIGERATORS.
RAW FOOD IN CONTAINER STORED NEXT TO READY TO EAT FOOD IN CONTAINER IN REACH IN UNIT NEXT TO HOT HOLDING UNIT. MULTIPLE CONTAINERS OF FOOD STORED UNCOVERED IN COLD UNITS AND WALK IN REFRIGERATORS.
RAW FOOD IN CONTAINER STORED NEXT TO READY TO EAT FOOD IN CONTAINER IN REACH IN UNIT NEXT TO HOT HOLDING UNIT. MULTIPLE CONTAINERS OF FOOD STORED UNCOVERED IN COLD UNITS AND WALK IN REFRIGERATORS.
RAW FOOD IN CONTAINER STORED NEXT TO READY TO EAT FOOD IN CONTAINER IN REACH IN UNIT NEXT TO HOT HOLDING UNIT. MULTIPLE CONTAINERS OF FOOD STORED UNCOVERED IN COLD UNITS AND WALK IN REFRIGERATORS.
RAW FOOD IN CONTAINER STORED NEXT TO READY TO EAT FOOD IN CONTAINER IN REACH IN UNIT NEXT TO HOT HOLDING UNIT. MULTIPLE CONTAINERS OF FOOD STORED UNCOVERED IN COLD UNITS AND WALK IN REFRIGERATORS.
RAW FOOD IN CONTAINER STORED NEXT TO READY TO EAT FOOD IN CONTAINER IN REACH IN UNIT NEXT TO HOT HOLDING UNIT. MULTIPLE CONTAINERS OF FOOD STORED UNCOVERED IN COLD UNITS AND WALK IN REFRIGERATORS.
RAW FOOD IN CONTAINER STORED NEXT TO READY TO EAT FOOD IN CONTAINER IN REACH IN UNIT NEXT TO HOT HOLDING UNIT. MULTIPLE CONTAINERS OF FOOD STORED UNCOVERED IN COLD UNITS AND WALK IN REFRIGERATORS.
RAW FOOD IN CONTAINER STORED NEXT TO READY TO EAT FOOD IN CONTAINER IN REACH IN UNIT NEXT TO HOT HOLDING UNIT. MULTIPLE CONTAINERS OF FOOD STORED UNCOVERED IN COLD UNITS AND WALK IN REFRIGERATORS.
RAW FOOD IN CONTAINER STORED NEXT TO READY TO EAT FOOD IN CONTAINER IN REACH IN UNIT NEXT TO HOT HOLDING UNIT. MULTIPLE CONTAINERS OF FOOD STORED UNCOVERED IN COLD UNITS AND WALK IN REFRIGERATORS.
RAW FOOD IN CONTAINER STORED NEXT TO READY TO EAT FOOD IN CONTAINER IN REACH IN UNIT NEXT TO HOT HOLDING UNIT. MULTIPLE CONTAINERS OF FOOD STORED UNCOVERED IN COLD UNITS AND WALK IN REFRIGERATORS.
RAW FOOD IN CONTAINER STORED NEXT TO READY TO EAT FOOD IN CONTAINER IN REACH IN UNIT NEXT TO HOT HOLDING UNIT. MULTIPLE CONTAINERS OF FOOD STORED UNCOVERED IN COLD UNITS AND WALK IN REFRIGERATORS.
RAW FOOD IN CONTAINER STORED NEXT TO READY TO EAT FOOD IN CONTAINER IN REACH IN UNIT NEXT TO HOT HOLDING UNIT. MULTIPLE CONTAINERS OF FOOD STORED UNCOVERED IN COLD UNITS AND WALK IN REFRIGERATORS.
RAW FOOD IN CONTAINER STORED NEXT TO READY TO EAT FOOD IN CONTAINER IN REACH IN UNIT NEXT TO HOT HOLDING UNIT. MULTIPLE CONTAINERS OF FOOD STORED UNCOVERED IN COLD UNITS AND WALK IN REFRIGERATORS.
RAW FOOD IN CONTAINER STORED NEXT TO READY TO EAT FOOD IN CONTAINER IN REACH IN UNIT NEXT TO HOT HOLDING UNIT. MULTIPLE CONTAINERS OF FOOD STORED UNCOVERED IN COLD UNITS AND WALK IN REFRIGERATORS.
RAW FOOD IN CONTAINER STORED NEXT TO READY TO EAT FOOD IN CONTAINER IN REACH IN UNIT NEXT TO HOT HOLDING UNIT. MULTIPLE CONTAINERS OF FOOD STORED UNCOVERED IN COLD UNITS AND WALK IN REFRIGERATORS.
RAW FOOD IN CONTAINER STORED NEXT TO READY TO EAT FOOD IN CONTAINER IN REACH IN UNIT NEXT TO HOT HOLDING UNIT. MULTIPLE CONTAINERS OF FOOD STORED UNCOVERED IN COLD UNITS AND WALK IN REFRIGERATORS.
RAW FOOD IN CONTAINER STORED NEXT TO READY TO EAT FOOD IN CONTAINER IN REACH IN UNIT NEXT TO HOT HOLDING UNIT. MULTIPLE CONTAINERS OF FOOD STORED UNCOVERED IN COLD UNITS AND WALK IN REFRIGERATORS.
RAW FOOD IN CONTAINER STORED NEXT TO READY TO EAT FOOD IN CONTAINER IN REACH IN UNIT NEXT TO HOT HOLDING UNIT.
NO CHLORINE TEST STRIPS.
PLASTIC FOOD CONTAINERS REUSED TO STORE FOOD.
SLICED TOMATOES MEASURED 49F AT EXPOSED POTION OF SALAD PREP UNIT. TOMATOES MEASURED 50F AT UPPER PORTION OF COLD UNIT ACROSS FROM COOK LINE.
CREAM SAUCED MEASURED 110F FOR HOT HOLDING. ROAST IN HOT UNIT MEASURED 130F. SLICED TOMATOES MEASURED 49F AT EXPOSED POTION OF SALAD PREP UNIT. TOMATOES MEASURED 50F AT UPPER PORTION OF COLD UNIT ACROSS FROM COOK LINE.
CREAM SAUCED MEASURED 110F FOR HOT HOLDING. ROAST IN HOT UNIT MEASURED 130F. SLICED TOMATOES MEASURED 49F AT EXPOSED POTION OF SALAD PREP UNIT. TOMATOES MEASURED 50F AT UPPER PORTION OF COLD UNIT ACROSS FROM COOK LINE.
CREAM SAUCED MEASURED 110F FOR HOT HOLDING. ROAST IN HOT UNIT MEASURED 130F. SLICED TOMATOES MEASURED 49F AT EXPOSED POTION OF SALAD PREP UNIT. TOMATOES MEASURED 50F AT UPPER PORTION OF COLD UNIT ACROSS FROM COOK LINE.
CREAM SAUCED MEASURED 110F FOR HOT HOLDING. ROAST IN HOT UNIT MEASURED 130F. SLICED TOMATOES MEASURED 49F AT EXPOSED POTION OF SALAD PREP UNIT. TOMATOES MEASURED 50F AT UPPER PORTION OF COLD UNIT ACROSS FROM COOK LINE.
CREAM SAUCED MEASURED 110F FOR HOT HOLDING. ROAST IN HOT UNIT MEASURED 130F. SLICED TOMATOES MEASURED 49F AT EXPOSED POTION OF SALAD PREP UNIT. TOMATOES MEASURED 50F AT UPPER PORTION OF COLD UNIT ACROSS FROM COOK LINE.
CREAM SAUCED MEASURED 110F FOR HOT HOLDING. ROAST IN HOT UNIT MEASURED 130F. SLICED TOMATOES MEASURED 49F AT EXPOSED POTION OF SALAD PREP UNIT. TOMATOES MEASURED 50F AT UPPER PORTION OF COLD UNIT ACROSS FROM COOK LINE.
CREAM SAUCED MEASURED 110F FOR HOT HOLDING. ROAST IN HOT UNIT MEASURED 130F. SLICED TOMATOES MEASURED 49F AT EXPOSED POTION OF SALAD PREP UNIT. TOMATOES MEASURED 50F AT UPPER PORTION OF COLD UNIT ACROSS FROM COOK LINE.
CREAM SAUCED MEASURED 110F FOR HOT HOLDING. ROAST IN HOT UNIT MEASURED 130F. SLICED TOMATOES MEASURED 49F AT EXPOSED POTION OF SALAD PREP UNIT. TOMATOES MEASURED 50F AT UPPER PORTION OF COLD UNIT ACROSS FROM COOK LINE.
CREAM SAUCED MEASURED 110F FOR HOT HOLDING. ROAST IN HOT UNIT MEASURED 130F. SLICED TOMATOES MEASURED 49F AT EXPOSED POTION OF SALAD PREP UNIT. TOMATOES MEASURED 50F AT UPPER PORTION OF COLD UNIT ACROSS FROM COOK LINE.
CREAM SAUCED MEASURED 110F FOR HOT HOLDING. ROAST IN HOT UNIT MEASURED 130F. SLICED TOMATOES MEASURED 49F AT EXPOSED POTION OF SALAD PREP UNIT. TOMATOES MEASURED 50F AT UPPER PORTION OF COLD UNIT ACROSS FROM COOK LINE.
CREAM SAUCED MEASURED 110F FOR HOT HOLDING. ROAST IN HOT UNIT MEASURED 130F. SLICED TOMATOES MEASURED 49F AT EXPOSED POTION OF SALAD PREP UNIT. TOMATOES MEASURED 50F AT UPPER PORTION OF COLD UNIT ACROSS FROM COOK LINE.
CREAM SAUCED MEASURED 110F FOR HOT HOLDING. ROAST IN HOT UNIT MEASURED 130F. SLICED TOMATOES MEASURED 49F AT EXPOSED POTION OF SALAD PREP UNIT. TOMATOES MEASURED 50F AT UPPER PORTION OF COLD UNIT ACROSS FROM COOK LINE.
CREAM SAUCED MEASURED 110F FOR HOT HOLDING. ROAST IN HOT UNIT MEASURED 130F. SLICED TOMATOES MEASURED 49F AT EXPOSED POTION OF SALAD PREP UNIT. TOMATOES MEASURED 50F AT UPPER PORTION OF COLD UNIT ACROSS FROM COOK LINE.
CREAM SAUCED MEASURED 110F FOR HOT HOLDING. ROAST IN HOT UNIT MEASURED 130F. SLICED TOMATOES MEASURED 49F AT EXPOSED POTION OF SALAD PREP UNIT. TOMATOES MEASURED 50F AT UPPER PORTION OF COLD UNIT ACROSS FROM COOK LINE.
CREAM SAUCED MEASURED 110F FOR HOT HOLDING. ROAST IN HOT UNIT MEASURED 130F. SLICED TOMATOES MEASURED 49F AT EXPOSED POTION OF SALAD PREP UNIT. TOMATOES MEASURED 50F AT UPPER PORTION OF COLD UNIT ACROSS FROM COOK LINE.
CREAM SAUCED MEASURED 110F FOR HOT HOLDING. ROAST IN HOT UNIT MEASURED 130F. SLICED TOMATOES MEASURED 49F AT EXPOSED POTION OF SALAD PREP UNIT. TOMATOES MEASURED 50F AT UPPER PORTION OF COLD UNIT ACROSS FROM COOK LINE.
CREAM SAUCED MEASURED 110F FOR HOT HOLDING. ROAST IN HOT UNIT MEASURED 130F. SLICED TOMATOES MEASURED 49F AT EXPOSED POTION OF SALAD PREP UNIT. TOMATOES MEASURED 50F AT UPPER PORTION OF COLD UNIT ACROSS FROM COOK LINE.
CREAM SAUCED MEASURED 110F FOR HOT HOLDING. ROAST IN HOT UNIT MEASURED 130F. SLICED TOMATOES MEASURED 49F AT EXPOSED POTION OF SALAD PREP UNIT. TOMATOES MEASURED 50F AT UPPER PORTION OF COLD UNIT ACROSS FROM COOK LINE.
CREAM SAUCED MEASURED 110F FOR HOT HOLDING. ROAST IN HOT UNIT MEASURED 130F. SLICED TOMATOES MEASURED 49F AT EXPOSED POTION OF SALAD PREP UNIT. TOMATOES MEASURED 50F AT UPPER PORTION OF COLD UNIT ACROSS FROM COOK LINE.
CREAM SAUCED MEASURED 110F FOR HOT HOLDING. ROAST IN HOT UNIT MEASURED 130F. SLICED TOMATOES MEASURED 49F AT EXPOSED POTION OF SALAD PREP UNIT. TOMATOES MEASURED 50F AT UPPER PORTION OF COLD UNIT ACROSS FROM COOK LINE.
CREAM SAUCED MEASURED 110F FOR HOT HOLDING. ROAST IN HOT UNIT MEASURED 130F. SLICED TOMATOES MEASURED 49F AT EXPOSED POTION OF SALAD PREP UNIT. TOMATOES MEASURED 50F AT UPPER PORTION OF COLD UNIT ACROSS FROM COOK LINE.
CREAM SAUCED MEASURED 110F FOR HOT HOLDING. ROAST IN HOT UNIT MEASURED 130F. SLICED TOMATOES MEASURED 49F AT EXPOSED POTION OF SALAD PREP UNIT. TOMATOES MEASURED 50F AT UPPER PORTION OF COLD UNIT ACROSS FROM COOK LINE.
CREAM SAUCED MEASURED 110F FOR HOT HOLDING. ROAST IN HOT UNIT MEASURED 130F. SLICED TOMATOES MEASURED 49F AT EXPOSED POTION OF SALAD PREP UNIT. TOMATOES MEASURED 50F AT UPPER PORTION OF COLD UNIT ACROSS FROM COOK LINE.
CREAM SAUCED MEASURED 110F FOR HOT HOLDING. ROAST IN HOT UNIT MEASURED 130F.

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Takes reservations:

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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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