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Business Info

Restaurant: CHEF LI
Address: 2033 Camden Avenue F3, San Jose, CA 95124
Type: Restaurant 0-5 Employees
Total inspections: 10
Last inspection: Jun 21, 2013

Score
(the higher the better)
94

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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)
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 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 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 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)
Employees experiencing sneezing, coughing, or runny nose shall not work with exposed food, clean equipment, utensils or linens. (113974)

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)
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
No employees shall eat, drink, or smoke in any work area. (113977)
No employees shall eat, drink, or smoke in any work area. (113977)
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)

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 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))
Employees experiencing sneezing, coughing, or runny nose shall not work with exposed food, clean equipment, utensils or linens. (113974)
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))

No employees shall eat, drink, or smoke in any work area. (113977)
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))
No employees shall eat, drink, or smoke in any work area. (113977)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
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))

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
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
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)
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
All 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))
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)

All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))

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 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 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 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 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)
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)).
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 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
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))
A person in charge shall be present at the food facility during all hours of operation. (113945-113945.1, 113984.1, 114075)
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))
No employees shall eat, drink, or smoke in any work area. (113977)

MOST RECENT INSPECTION REPORT NOT AVAILABLE ON SITE.
NO PERSON IN CHARGE
OBSERVED BULK RICE SCOOPS STORED IN WATER.
OBSERVED CRACKED, UNAPPROVED, CUTTING BOARD BLOCK.
OBSERVED EMPLOYEE FOOD AND DRINKS STORED IN KITCHEN AND FOOD PREP AREAS.
OBSERVED UNCOVERED FOOD AND FOOD STACKED ON FOOD INSIDE THE WALK IN REFRIGERATOR.

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)
Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
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))

NO SOAP AVAILABLE INSIDE THE MOUNTED DISPENSER.
OBSERVED GREASE DUST BUILD UP ON THE EXHAUST HOOD.
OBSERVED PARTICLE BUILD UP ON SHELVING.
WALK IN COOLER UNDER REPAIR. OBSERVED GREASE DUST BUILD UP ON THE EXHAUST HOOD.
OBSERVED PARTICLE BUILD UP ON SHELVING.
WALK IN COOLER UNDER REPAIR. OBSERVED GREASE DUST BUILD UP ON THE EXHAUST HOOD.
OBSERVED PARTICLE BUILD UP ON SHELVING.
WALK IN COOLER UNDER REPAIR. OBSERVED GREASE DUST BUILD UP ON THE EXHAUST HOOD.
OBSERVED PARTICLE BUILD UP ON SHELVING.
WALK IN COOLER UNDER REPAIR. OBSERVED GREASE DUST BUILD UP ON THE EXHAUST HOOD.
OBSERVED PARTICLE BUILD UP ON SHELVING.
WALK IN COOLER UNDER REPAIR. OBSERVED GREASE DUST BUILD UP ON THE EXHAUST HOOD.
OBSERVED PARTICLE BUILD UP ON SHELVING.
WALK IN COOLER UNDER REPAIR. OBSERVED GREASE DUST BUILD UP ON THE EXHAUST HOOD.
OBSERVED PARTICLE BUILD UP ON SHELVING.
WALK IN COOLER UNDER REPAIR. OBSERVED GREASE DUST BUILD UP ON THE EXHAUST HOOD.
OBSERVED PARTICLE BUILD UP ON SHELVING.
WALK IN COOLER UNDER REPAIR. OBSERVED GREASE DUST BUILD UP ON THE EXHAUST HOOD.
OBSERVED PARTICLE BUILD UP ON SHELVING.
WALK IN COOLER UNDER REPAIR. OBSERVED GREASE DUST BUILD UP ON THE EXHAUST HOOD.
OBSERVED PARTICLE BUILD UP ON SHELVING.
WALK IN COOLER UNDER REPAIR. OBSERVED GREASE DUST BUILD UP ON THE EXHAUST HOOD.
OBSERVED PARTICLE BUILD UP ON SHELVING.
WALK IN COOLER UNDER REPAIR. OBSERVED GREASE DUST BUILD UP ON THE EXHAUST HOOD.
OBSERVED PARTICLE BUILD UP ON SHELVING.
WALK IN COOLER UNDER REPAIR. OBSERVED GREASE DUST BUILD UP ON THE EXHAUST HOOD.
OBSERVED PARTICLE BUILD UP ON SHELVING.
WALK IN COOLER UNDER REPAIR. OBSERVED GREASE DUST BUILD UP ON THE EXHAUST HOOD.
OBSERVED PARTICLE BUILD UP ON SHELVING.
WALK IN COOLER UNDER REPAIR. OBSERVED GREASE DUST BUILD UP ON THE EXHAUST HOOD.
OBSERVED PARTICLE BUILD UP ON SHELVING.
WALK IN COOLER UNDER REPAIR. OBSERVED GREASE DUST BUILD UP ON THE EXHAUST HOOD.
OBSERVED PARTICLE BUILD UP ON SHELVING.
WALK IN COOLER UNDER REPAIR. OBSERVED GREASE DUST BUILD UP ON THE EXHAUST HOOD.
OBSERVED PARTICLE BUILD UP ON SHELVING.
WALK IN COOLER UNDER REPAIR. OBSERVED GREASE DUST BUILD UP ON THE EXHAUST HOOD.
OBSERVED PARTICLE BUILD UP ON SHELVING.
WALK IN COOLER UNDER REPAIR. OBSERVED GREASE DUST BUILD UP ON THE EXHAUST HOOD.
OBSERVED PARTICLE BUILD UP ON SHELVING.
WALK IN COOLER UNDER REPAIR. OBSERVED GREASE DUST BUILD UP ON THE EXHAUST HOOD.
OBSERVED PARTICLE BUILD UP ON SHELVING.
WALK IN COOLER UNDER REPAIR. OBSERVED GREASE DUST BUILD UP ON THE EXHAUST HOOD.
OBSERVED PARTICLE BUILD UP ON SHELVING.
WALK IN COOLER UNDER REPAIR. OBSERVED GREASE DUST BUILD UP ON THE EXHAUST HOOD.
OBSERVED PARTICLE BUILD UP ON SHELVING.
WALK IN COOLER UNDER REPAIR. OBSERVED GREASE DUST BUILD UP ON THE EXHAUST HOOD.
OBSERVED PARTICLE BUILD UP ON SHELVING.
WALK IN COOLER UNDER REPAIR. OBSERVED GREASE DUST BUILD UP ON THE EXHAUST HOOD.
OBSERVED PARTICLE BUILD UP ON SHELVING.
WALK IN COOLER UNDER REPAIR. OBSERVED GREASE DUST BUILD UP ON THE EXHAUST HOOD.
OBSERVED PARTICLE BUILD UP ON SHELVING.
WALK IN COOLER UNDER REPAIR. OBSERVED GREASE DUST BUILD UP ON THE EXHAUST HOOD.
OBSERVED PARTICLE BUILD UP ON SHELVING.
WALK IN COOLER UNDER REPAIR. OBSERVED GREASE DUST BUILD UP ON THE EXHAUST HOOD.
OBSERVED PARTICLE BUILD UP ON SHELVING.
WALK IN COOLER UNDER REPAIR. OBSERVED GREASE DUST BUILD UP ON THE EXHAUST HOOD.
OBSERVED PARTICLE BUILD UP ON SHELVING.
WALK IN COOLER UNDER REPAIR. OBSERVED GREASE DUST BUILD UP ON THE EXHAUST HOOD.
OBSERVED PARTICLE BUILD UP ON SHELVING.
WALK IN COOLER UNDER REPAIR. OBSERVED GREASE DUST BUILD UP ON THE EXHAUST HOOD.
OBSERVED PARTICLE BUILD UP ON SHELVING.
WALK IN COOLER UNDER REPAIR. OBSERVED GREASE DUST BUILD UP ON THE EXHAUST HOOD.
OBSERVED PARTICLE BUILD UP ON SHELVING.
WALK IN COOLER UNDER REPAIR. OBSERVED GREASE DUST BUILD UP ON THE EXHAUST HOOD.
OBSERVED PARTICLE BUILD UP ON SHELVING.
WALK IN COOLER UNDER REPAIR. OBSERVED GREASE DUST BUILD UP ON THE EXHAUST HOOD.
OBSERVED PARTICLE BUILD UP ON SHELVING.
WALK IN COOLER UNDER REPAIR. OBSERVED GREASE DUST BUILD UP ON THE EXHAUST HOOD.
OBSERVED PARTICLE BUILD UP ON SHELVING.
WALK IN COOLER UNDER REPAIR. OBSERVED GREASE DUST BUILD UP ON THE EXHAUST HOOD.
OBSERVED PARTICLE BUILD UP ON SHELVING.
WALK IN COOLER UNDER REPAIR. OBSERVED GREASE DUST BUILD UP ON THE EXHAUST HOOD.
OBSERVED PARTICLE BUILD UP ON SHELVING.
WALK IN COOLER UNDER REPAIR. OBSERVED GREASE DUST BUILD UP ON THE EXHAUST HOOD.
OBSERVED PARTICLE BUILD UP ON SHELVING.
WALK IN COOLER UNDER REPAIR. OBSERVED GREASE DUST BUILD UP ON THE EXHAUST HOOD.
OBSERVED PARTICLE BUILD UP ON SHELVING.
WALK IN COOLER UNDER REPAIR. OBSERVED GREASE DUST BUILD UP ON THE EXHAUST HOOD.
OBSERVED PARTICLE BUILD UP ON SHELVING.
WALK IN COOLER UNDER REPAIR. OBSERVED GREASE DUST BUILD UP ON THE EXHAUST HOOD.
OBSERVED PARTICLE BUILD UP ON SHELVING.
WALK IN COOLER UNDER REPAIR. OBSERVED GREASE DUST BUILD UP ON THE EXHAUST HOOD.
OBSERVED PARTICLE BUILD UP ON SHELVING.
WALK IN COOLER UNDER REPAIR. OBSERVED GREASE DUST BUILD UP ON THE EXHAUST HOOD.
OBSERVED PARTICLE BUILD UP ON SHELVING.
WALK IN COOLER UNDER REPAIR. OBSERVED GREASE DUST BUILD UP ON THE EXHAUST HOOD.
OBSERVED PARTICLE BUILD UP ON SHELVING.
WALK IN COOLER UNDER REPAIR. OBSERVED GREASE DUST BUILD UP ON THE EXHAUST HOOD.
OBSERVED PARTICLE BUILD UP ON SHELVING.
WALK IN COOLER UNDER REPAIR. OBSERVED GREASE DUST BUILD UP ON THE EXHAUST HOOD.
OBSERVED PARTICLE BUILD UP ON SHELVING.
WALK IN COOLER UNDER REPAIR. OBSERVED GREASE DUST BUILD UP ON THE EXHAUST HOOD.
OBSERVED PARTICLE BUILD UP ON SHELVING.
WALK IN COOLER UNDER REPAIR. OBSERVED GREASE DUST BUILD UP ON THE EXHAUST HOOD.
OBSERVED PARTICLE BUILD UP ON SHELVING.
WALK IN COOLER UNDER REPAIR. OBSERVED GREASE DUST BUILD UP ON THE EXHAUST HOOD.
OBSERVED PARTICLE BUILD UP ON SHELVING.
WALK IN COOLER UNDER REPAIR. OBSERVED GREASE DUST BUILD UP ON THE EXHAUST HOOD.
OBSERVED PARTICLE BUILD UP ON SHELVING.
WALK IN COOLER UNDER REPAIR. OBSERVED GREASE DUST BUILD UP ON THE EXHAUST HOOD.
OBSERVED PARTICLE BUILD UP ON SHELVING.
WALK IN COOLER UNDER REPAIR.
OBSERVED PARTICLE BUILD UP ON SHELVING UNDER HOT WATER HEATER AND OTHER FLOORING AREAS AND KITCHEN WALLS.
OBSERVED STAFF USING THE FOOD PREP SINK FOR HAND WASHING.

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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

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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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SAN JOSE MOOSE LODGE #401	San Jose, CA
WIENERSCHNITZEL #366	San Jose, CA
JACK IN THE BOX #407	San Jose, CA
FRESCO WORLD MARKET- TAQUERIA	San Jose, CA
STARBUCKS COFFEE #2840	San Jose, CA

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