1. California small cities
2. California smaller cities
3. California
4. Santa Clara County, CA Restaurants

Business Info

Restaurant: CENTER FOR EMPLOYMENT TRAINING
Address: 701 Vine Street, San Jose, CA 95110
Type: Restaurant 6-25 Employees
Total inspections: 6
Last inspection: Jun 17, 2013

Score
(the higher the better)
92

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Violation descriptions and comments

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 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)
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)

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

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

CHEMICALS STORED HANGING ON THE THREE COMPARTMENT SINK.
CHLORINE SANITIZER MADE FOR SANITIZER BUCKET MEASURED 200PPM.
CONTAINER OF FISH STORED ON WARE WASH SINK.
EMPTY CONTAINER STORED IN HAND WASHING SINK.
FRONT REACH IN (MAINLY USED FOR SODAS) NOT MAINTAINING AT 41F OR BELOW (CHICKEN AND MILK STORED IN UNIT MOVED TO ALTERNATIVE UNIT).
HOT WATER HANDLE BROKEN AT FAR END OF WARE WASH SINK.
OBTAIN QUAT TEST STRIP TO MEASURE SANITIZER USED AT SANITIZER BUCKET. HOT WATER HANDLE BROKEN AT FAR END OF WARE WASH SINK.
OBTAIN QUAT TEST STRIP TO MEASURE SANITIZER USED AT SANITIZER BUCKET. HOT WATER HANDLE BROKEN AT FAR END OF WARE WASH SINK.
OBTAIN QUAT TEST STRIP TO MEASURE SANITIZER USED AT SANITIZER BUCKET. HOT WATER HANDLE BROKEN AT FAR END OF WARE WASH SINK.
OBTAIN QUAT TEST STRIP TO MEASURE SANITIZER USED AT SANITIZER BUCKET. HOT WATER HANDLE BROKEN AT FAR END OF WARE WASH SINK.
OBTAIN QUAT TEST STRIP TO MEASURE SANITIZER USED AT SANITIZER BUCKET. HOT WATER HANDLE BROKEN AT FAR END OF WARE WASH SINK.
OBTAIN QUAT TEST STRIP TO MEASURE SANITIZER USED AT SANITIZER BUCKET. HOT WATER HANDLE BROKEN AT FAR END OF WARE WASH SINK.
OBTAIN QUAT TEST STRIP TO MEASURE SANITIZER USED AT SANITIZER BUCKET. HOT WATER HANDLE BROKEN AT FAR END OF WARE WASH SINK.
OBTAIN QUAT TEST STRIP TO MEASURE SANITIZER USED AT SANITIZER BUCKET. HOT WATER HANDLE BROKEN AT FAR END OF WARE WASH SINK.
OBTAIN QUAT TEST STRIP TO MEASURE SANITIZER USED AT SANITIZER BUCKET. HOT WATER HANDLE BROKEN AT FAR END OF WARE WASH SINK.
OBTAIN QUAT TEST STRIP TO MEASURE SANITIZER USED AT SANITIZER BUCKET. HOT WATER HANDLE BROKEN AT FAR END OF WARE WASH SINK.
OBTAIN QUAT TEST STRIP TO MEASURE SANITIZER USED AT SANITIZER BUCKET. HOT WATER HANDLE BROKEN AT FAR END OF WARE WASH SINK.
OBTAIN QUAT TEST STRIP TO MEASURE SANITIZER USED AT SANITIZER BUCKET. HOT WATER HANDLE BROKEN AT FAR END OF WARE WASH SINK.
OBTAIN QUAT TEST STRIP TO MEASURE SANITIZER USED AT SANITIZER BUCKET. HOT WATER HANDLE BROKEN AT FAR END OF WARE WASH SINK.
OBTAIN QUAT TEST STRIP TO MEASURE SANITIZER USED AT SANITIZER BUCKET. HOT WATER HANDLE BROKEN AT FAR END OF WARE WASH SINK.
OBTAIN QUAT TEST STRIP TO MEASURE SANITIZER USED AT SANITIZER BUCKET. HOT WATER HANDLE BROKEN AT FAR END OF WARE WASH SINK.
OBTAIN QUAT TEST STRIP TO MEASURE SANITIZER USED AT SANITIZER BUCKET. HOT WATER HANDLE BROKEN AT FAR END OF WARE WASH SINK.
OBTAIN QUAT TEST STRIP TO MEASURE SANITIZER USED AT SANITIZER BUCKET. HOT WATER HANDLE BROKEN AT FAR END OF WARE WASH SINK.
OBTAIN QUAT TEST STRIP TO MEASURE SANITIZER USED AT SANITIZER BUCKET. HOT WATER HANDLE BROKEN AT FAR END OF WARE WASH SINK.
OBTAIN QUAT TEST STRIP TO MEASURE SANITIZER USED AT SANITIZER BUCKET. HOT WATER HANDLE BROKEN AT FAR END OF WARE WASH SINK.
OBTAIN QUAT TEST STRIP TO MEASURE SANITIZER USED AT SANITIZER BUCKET. HOT WATER HANDLE BROKEN AT FAR END OF WARE WASH SINK.
OBTAIN QUAT TEST STRIP TO MEASURE SANITIZER USED AT SANITIZER BUCKET. HOT WATER HANDLE BROKEN AT FAR END OF WARE WASH SINK.
OBTAIN QUAT TEST STRIP TO MEASURE SANITIZER USED AT SANITIZER BUCKET. HOT WATER HANDLE BROKEN AT FAR END OF WARE WASH SINK.
OBTAIN QUAT TEST STRIP TO MEASURE SANITIZER USED AT SANITIZER BUCKET. HOT WATER HANDLE BROKEN AT FAR END OF WARE WASH SINK.
OBTAIN QUAT TEST STRIP TO MEASURE SANITIZER USED AT SANITIZER BUCKET. HOT WATER HANDLE BROKEN AT FAR END OF WARE WASH SINK.
OBTAIN QUAT TEST STRIP TO MEASURE SANITIZER USED AT SANITIZER BUCKET. HOT WATER HANDLE BROKEN AT FAR END OF WARE WASH SINK.
OBTAIN QUAT TEST STRIP TO MEASURE SANITIZER USED AT SANITIZER BUCKET. HOT WATER HANDLE BROKEN AT FAR END OF WARE WASH SINK.
OBTAIN QUAT TEST STRIP TO MEASURE SANITIZER USED AT SANITIZER BUCKET. HOT WATER HANDLE BROKEN AT FAR END OF WARE WASH SINK.
OBTAIN QUAT TEST STRIP TO MEASURE SANITIZER USED AT SANITIZER BUCKET. HOT WATER HANDLE BROKEN AT FAR END OF WARE WASH SINK.
OBTAIN QUAT TEST STRIP TO MEASURE SANITIZER USED AT SANITIZER BUCKET. HOT WATER HANDLE BROKEN AT FAR END OF WARE WASH SINK.
OBTAIN QUAT TEST STRIP TO MEASURE SANITIZER USED AT SANITIZER BUCKET. HOT WATER HANDLE BROKEN AT FAR END OF WARE WASH SINK.
OBTAIN QUAT TEST STRIP TO MEASURE SANITIZER USED AT SANITIZER BUCKET. HOT WATER HANDLE BROKEN AT FAR END OF WARE WASH SINK.
OBTAIN QUAT TEST STRIP TO MEASURE SANITIZER USED AT SANITIZER BUCKET. HOT WATER HANDLE BROKEN AT FAR END OF WARE WASH SINK.
OBTAIN QUAT TEST STRIP TO MEASURE SANITIZER USED AT SANITIZER BUCKET. HOT WATER HANDLE BROKEN AT FAR END OF WARE WASH SINK.
OBTAIN QUAT TEST STRIP TO MEASURE SANITIZER USED AT SANITIZER BUCKET. HOT WATER HANDLE BROKEN AT FAR END OF WARE WASH SINK.
OBTAIN QUAT TEST STRIP TO MEASURE SANITIZER USED AT SANITIZER BUCKET. HOT WATER HANDLE BROKEN AT FAR END OF WARE WASH SINK.
OBTAIN QUAT TEST STRIP TO MEASURE SANITIZER USED AT SANITIZER BUCKET. HOT WATER HANDLE BROKEN AT FAR END OF WARE WASH SINK.
OBTAIN QUAT TEST STRIP TO MEASURE SANITIZER USED AT SANITIZER BUCKET. HOT WATER HANDLE BROKEN AT FAR END OF WARE WASH SINK.
OBTAIN QUAT TEST STRIP TO MEASURE SANITIZER USED AT SANITIZER BUCKET. HOT WATER HANDLE BROKEN AT FAR END OF WARE WASH SINK.
OBTAIN QUAT TEST STRIP TO MEASURE SANITIZER USED AT SANITIZER BUCKET. HOT WATER HANDLE BROKEN AT FAR END OF WARE WASH SINK.
OBTAIN QUAT TEST STRIP TO MEASURE SANITIZER USED AT SANITIZER BUCKET. HOT WATER HANDLE BROKEN AT FAR END OF WARE WASH SINK.
OBTAIN QUAT TEST STRIP TO MEASURE SANITIZER USED AT SANITIZER BUCKET. HOT WATER HANDLE BROKEN AT FAR END OF WARE WASH SINK.
OBTAIN QUAT TEST STRIP TO MEASURE SANITIZER USED AT SANITIZER BUCKET. HOT WATER HANDLE BROKEN AT FAR END OF WARE WASH SINK.
OBTAIN QUAT TEST STRIP TO MEASURE SANITIZER USED AT SANITIZER BUCKET. HOT WATER HANDLE BROKEN AT FAR END OF WARE WASH SINK.
OBTAIN QUAT TEST STRIP TO MEASURE SANITIZER USED AT SANITIZER BUCKET. HOT WATER HANDLE BROKEN AT FAR END OF WARE WASH SINK.
OBTAIN QUAT TEST STRIP TO MEASURE SANITIZER USED AT SANITIZER BUCKET. HOT WATER HANDLE BROKEN AT FAR END OF WARE WASH SINK.
OBTAIN QUAT TEST STRIP TO MEASURE SANITIZER USED AT SANITIZER BUCKET. HOT WATER HANDLE BROKEN AT FAR END OF WARE WASH SINK.
OBTAIN QUAT TEST STRIP TO MEASURE SANITIZER USED AT SANITIZER BUCKET. HOT WATER HANDLE BROKEN AT FAR END OF WARE WASH SINK.
OBTAIN QUAT TEST STRIP TO MEASURE SANITIZER USED AT SANITIZER BUCKET. HOT WATER HANDLE BROKEN AT FAR END OF WARE WASH SINK.
OBTAIN QUAT TEST STRIP TO MEASURE SANITIZER USED AT SANITIZER BUCKET. HOT WATER HANDLE BROKEN AT FAR END OF WARE WASH SINK.
OBTAIN QUAT TEST STRIP TO MEASURE SANITIZER USED AT SANITIZER BUCKET. HOT WATER HANDLE BROKEN AT FAR END OF WARE WASH SINK.
OBTAIN QUAT TEST STRIP TO MEASURE SANITIZER USED AT SANITIZER BUCKET. HOT WATER HANDLE BROKEN AT FAR END OF WARE WASH SINK.
OBTAIN QUAT TEST STRIP TO MEASURE SANITIZER USED AT SANITIZER BUCKET. HOT WATER HANDLE BROKEN AT FAR END OF WARE WASH SINK.
OBTAIN QUAT TEST STRIP TO MEASURE SANITIZER USED AT SANITIZER BUCKET. HOT WATER HANDLE BROKEN AT FAR END OF WARE WASH SINK.
OBTAIN QUAT TEST STRIP TO MEASURE SANITIZER USED AT SANITIZER BUCKET. HOT WATER HANDLE BROKEN AT FAR END OF WARE WASH SINK.
OBTAIN QUAT TEST STRIP TO MEASURE SANITIZER USED AT SANITIZER BUCKET. HOT WATER HANDLE BROKEN AT FAR END OF WARE WASH SINK.
OBTAIN QUAT TEST STRIP TO MEASURE SANITIZER USED AT SANITIZER BUCKET. HOT WATER HANDLE BROKEN AT FAR END OF WARE WASH SINK.
OBTAIN QUAT TEST STRIP TO MEASURE SANITIZER USED AT SANITIZER BUCKET. HOT WATER HANDLE BROKEN AT FAR END OF WARE WASH SINK.
OBTAIN QUAT TEST STRIP TO MEASURE SANITIZER USED AT SANITIZER BUCKET. HOT WATER HANDLE BROKEN AT FAR END OF WARE WASH SINK.
OBTAIN QUAT TEST STRIP TO MEASURE SANITIZER USED AT SANITIZER BUCKET. HOT WATER HANDLE BROKEN AT FAR END OF WARE WASH SINK.
OBTAIN QUAT TEST STRIP TO MEASURE SANITIZER USED AT SANITIZER BUCKET. HOT WATER HANDLE BROKEN AT FAR END OF WARE WASH SINK.
OBTAIN QUAT TEST STRIP TO MEASURE SANITIZER USED AT SANITIZER BUCKET. HOT WATER HANDLE BROKEN AT FAR END OF WARE WASH SINK.
OBTAIN QUAT TEST STRIP TO MEASURE SANITIZER USED AT SANITIZER BUCKET. HOT WATER HANDLE BROKEN AT FAR END OF WARE WASH SINK.
OBTAIN QUAT TEST STRIP TO MEASURE SANITIZER USED AT SANITIZER BUCKET. HOT WATER HANDLE BROKEN AT FAR END OF WARE WASH SINK.
OBTAIN QUAT TEST STRIP TO MEASURE SANITIZER USED AT SANITIZER BUCKET. HOT WATER HANDLE BROKEN AT FAR END OF WARE WASH SINK.
OBTAIN QUAT TEST STRIP TO MEASURE SANITIZER USED AT SANITIZER BUCKET. HOT WATER HANDLE BROKEN AT FAR END OF WARE WASH SINK.
OBTAIN QUAT TEST STRIP TO MEASURE SANITIZER USED AT SANITIZER BUCKET. HOT WATER HANDLE BROKEN AT FAR END OF WARE WASH SINK.
OBTAIN QUAT TEST STRIP TO MEASURE SANITIZER USED AT SANITIZER BUCKET. HOT WATER HANDLE BROKEN AT FAR END OF WARE WASH SINK.
OBTAIN QUAT TEST STRIP TO MEASURE SANITIZER USED AT SANITIZER BUCKET. HOT WATER HANDLE BROKEN AT FAR END OF WARE WASH SINK.
OBTAIN QUAT TEST STRIP TO MEASURE SANITIZER USED AT SANITIZER BUCKET. HOT WATER HANDLE BROKEN AT FAR END OF WARE WASH SINK.
OBTAIN QUAT TEST STRIP TO MEASURE SANITIZER USED AT SANITIZER BUCKET. HOT WATER HANDLE BROKEN AT FAR END OF WARE WASH SINK.
OBTAIN QUAT TEST STRIP TO MEASURE SANITIZER USED AT SANITIZER BUCKET. HOT WATER HANDLE BROKEN AT FAR END OF WARE WASH SINK.
OBTAIN QUAT TEST STRIP TO MEASURE SANITIZER USED AT SANITIZER BUCKET. HOT WATER HANDLE BROKEN AT FAR END OF WARE WASH SINK.
OBTAIN QUAT TEST STRIP TO MEASURE SANITIZER USED AT SANITIZER BUCKET. HOT WATER HANDLE BROKEN AT FAR END OF WARE WASH SINK.
OBTAIN QUAT TEST STRIP TO MEASURE SANITIZER USED AT SANITIZER BUCKET. HOT WATER HANDLE BROKEN AT FAR END OF WARE WASH SINK.
OBTAIN QUAT TEST STRIP TO MEASURE SANITIZER USED AT SANITIZER BUCKET. HOT WATER HANDLE BROKEN AT FAR END OF WARE WASH SINK.
OBTAIN QUAT TEST STRIP TO MEASURE SANITIZER USED AT SANITIZER BUCKET. HOT WATER HANDLE BROKEN AT FAR END OF WARE WASH SINK.
OBTAIN QUAT TEST STRIP TO MEASURE SANITIZER USED AT SANITIZER BUCKET. HOT WATER HANDLE BROKEN AT FAR END OF WARE WASH SINK.
OBTAIN QUAT TEST STRIP TO MEASURE SANITIZER USED AT SANITIZER BUCKET. HOT WATER HANDLE BROKEN AT FAR END OF WARE WASH SINK.
OBTAIN QUAT TEST STRIP TO MEASURE SANITIZER USED AT SANITIZER BUCKET. HOT WATER HANDLE BROKEN AT FAR END OF WARE WASH SINK.
OBTAIN QUAT TEST STRIP TO MEASURE SANITIZER USED AT SANITIZER BUCKET. HOT WATER HANDLE BROKEN AT FAR END OF WARE WASH SINK.
OBTAIN QUAT TEST STRIP TO MEASURE SANITIZER USED AT SANITIZER BUCKET. HOT WATER HANDLE BROKEN AT FAR END OF WARE WASH SINK.
OBTAIN QUAT TEST STRIP TO MEASURE SANITIZER USED AT SANITIZER BUCKET. HOT WATER HANDLE BROKEN AT FAR END OF WARE WASH SINK.
OBTAIN QUAT TEST STRIP TO MEASURE SANITIZER USED AT SANITIZER BUCKET. HOT WATER HANDLE BROKEN AT FAR END OF WARE WASH SINK.
OBTAIN QUAT TEST STRIP TO MEASURE SANITIZER USED AT SANITIZER BUCKET.
SCOOPS USED TO DISPENSE FOOD FROM DRY STORAGE AREA STORED WITH HANDLES TOUCHING THE FOOD.
SLICED CHICKEN IN REACH IN REFRIGERATOR MEASURED 48F.

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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:

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Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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