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4. Santa Clara County, CA Restaurants

Business Info

Restaurant: EL GRULLO RESTAURANT
Address: 198 S King Road, San Jose, CA 95116
Type: Restaurant 0-5 Employees
Total inspections: 12
Last inspection: Aug 7, 2013

Score
(the higher the better)
92

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Violation descriptions and comments

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 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)).
All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
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)
A food facility shall not be open for business without a valid permit. (114067(b) & (c), 114381 (a), 114381.2, 114387)
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 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 contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)

All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
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)

Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. (114254, 114254.1, 114254.2)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
All potentially hazardous food shall be RAPIDLY cooled from 135�°F to 70�°F, within 2 hours, and then from 70�°F to 41 �°F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
All 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))
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)
All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.

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)
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)
All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. (114254, 114254.1, 114254.2)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))

All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
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))
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)
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))
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. (114254, 114254.1, 114254.2)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
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))
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 food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
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))

Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))

All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
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)
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
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 food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))

All 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 food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
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 liquid waste must drain to an approved fully functioning sewage disposal system. (114197)
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)
All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
All 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 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)

FACILITY HAS NO FOOD SAFETY PERSON.
FOUND A 5 GALLON CONTAINER OF HOT SOUP BEING COOLED AT ROOM TEMPERATURE.
FOUND A BAG OF ONION ON GROUND.
FOUND FOODS DOUBLE STACKED IN REACH IN. FOUND A BAG OF ONION ON GROUND.
FOUND FOODS DOUBLE STACKED IN REACH IN. FOUND A BAG OF ONION ON GROUND.
FOUND FOODS DOUBLE STACKED IN REACH IN. FOUND A BAG OF ONION ON GROUND.
FOUND FOODS DOUBLE STACKED IN REACH IN. FOUND A BAG OF ONION ON GROUND.
FOUND FOODS DOUBLE STACKED IN REACH IN. FOUND A BAG OF ONION ON GROUND.
FOUND FOODS DOUBLE STACKED IN REACH IN. FOUND A BAG OF ONION ON GROUND.
FOUND FOODS DOUBLE STACKED IN REACH IN. FOUND A BAG OF ONION ON GROUND.
FOUND FOODS DOUBLE STACKED IN REACH IN. FOUND A BAG OF ONION ON GROUND.
FOUND FOODS DOUBLE STACKED IN REACH IN. FOUND A BAG OF ONION ON GROUND.
FOUND FOODS DOUBLE STACKED IN REACH IN. FOUND A BAG OF ONION ON GROUND.
FOUND FOODS DOUBLE STACKED IN REACH IN. FOUND A BAG OF ONION ON GROUND.
FOUND FOODS DOUBLE STACKED IN REACH IN. FOUND A BAG OF ONION ON GROUND.
FOUND FOODS DOUBLE STACKED IN REACH IN. FOUND A BAG OF ONION ON GROUND.
FOUND FOODS DOUBLE STACKED IN REACH IN. FOUND A BAG OF ONION ON GROUND.
FOUND FOODS DOUBLE STACKED IN REACH IN. FOUND A BAG OF ONION ON GROUND.
FOUND FOODS DOUBLE STACKED IN REACH IN. FOUND A BAG OF ONION ON GROUND.
FOUND FOODS DOUBLE STACKED IN REACH IN. FOUND A BAG OF ONION ON GROUND.
FOUND FOODS DOUBLE STACKED IN REACH IN. FOUND A BAG OF ONION ON GROUND.
FOUND FOODS DOUBLE STACKED IN REACH IN. FOUND A BAG OF ONION ON GROUND.
FOUND FOODS DOUBLE STACKED IN REACH IN. FOUND A BAG OF ONION ON GROUND.
FOUND FOODS DOUBLE STACKED IN REACH IN. FOUND A BAG OF ONION ON GROUND.
FOUND FOODS DOUBLE STACKED IN REACH IN. FOUND A BAG OF ONION ON GROUND.
FOUND FOODS DOUBLE STACKED IN REACH IN. FOUND A BAG OF ONION ON GROUND.
FOUND FOODS DOUBLE STACKED IN REACH IN. FOUND A BAG OF ONION ON GROUND.
FOUND FOODS DOUBLE STACKED IN REACH IN. FOUND A BAG OF ONION ON GROUND.
FOUND FOODS DOUBLE STACKED IN REACH IN. FOUND A BAG OF ONION ON GROUND.
FOUND FOODS DOUBLE STACKED IN REACH IN. FOUND A BAG OF ONION ON GROUND.
FOUND FOODS DOUBLE STACKED IN REACH IN. FOUND A BAG OF ONION ON GROUND.
FOUND FOODS DOUBLE STACKED IN REACH IN. FOUND A BAG OF ONION ON GROUND.
FOUND FOODS DOUBLE STACKED IN REACH IN. FOUND A BAG OF ONION ON GROUND.
FOUND FOODS DOUBLE STACKED IN REACH IN. FOUND A BAG OF ONION ON GROUND.
FOUND FOODS DOUBLE STACKED IN REACH IN. FOUND A BAG OF ONION ON GROUND.
FOUND FOODS DOUBLE STACKED IN REACH IN. FOUND A BAG OF ONION ON GROUND.
FOUND FOODS DOUBLE STACKED IN REACH IN. FOUND A BAG OF ONION ON GROUND.
FOUND FOODS DOUBLE STACKED IN REACH IN. FOUND A BAG OF ONION ON GROUND.
FOUND FOODS DOUBLE STACKED IN REACH IN. FOUND A BAG OF ONION ON GROUND.
FOUND FOODS DOUBLE STACKED IN REACH IN. FOUND A BAG OF ONION ON GROUND.
FOUND FOODS DOUBLE STACKED IN REACH IN. FOUND A BAG OF ONION ON GROUND.
FOUND FOODS DOUBLE STACKED IN REACH IN. FOUND A BAG OF ONION ON GROUND.
FOUND FOODS DOUBLE STACKED IN REACH IN. FOUND A BAG OF ONION ON GROUND.
FOUND FOODS DOUBLE STACKED IN REACH IN. FOUND A BAG OF ONION ON GROUND.
FOUND FOODS DOUBLE STACKED IN REACH IN. FOUND A BAG OF ONION ON GROUND.
FOUND FOODS DOUBLE STACKED IN REACH IN. FOUND A BAG OF ONION ON GROUND.
FOUND FOODS DOUBLE STACKED IN REACH IN. FOUND A BAG OF ONION ON GROUND.
FOUND FOODS DOUBLE STACKED IN REACH IN. FOUND A BAG OF ONION ON GROUND.
FOUND FOODS DOUBLE STACKED IN REACH IN. FOUND A BAG OF ONION ON GROUND.
FOUND FOODS DOUBLE STACKED IN REACH IN. FOUND A BAG OF ONION ON GROUND.
FOUND FOODS DOUBLE STACKED IN REACH IN. FOUND A BAG OF ONION ON GROUND.
FOUND FOODS DOUBLE STACKED IN REACH IN. FOUND A BAG OF ONION ON GROUND.
FOUND FOODS DOUBLE STACKED IN REACH IN. FOUND A BAG OF ONION ON GROUND.
FOUND FOODS DOUBLE STACKED IN REACH IN.
FOUND A BOTTLE OF CLEANER STORED ABOVE FOOD.
FOUND FOOD CONTAINER NOT LABELED.
FOUND STAIN INSIDE REACH IN UNIT.

All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
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))
All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
All 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))

FOUND CLEANING SUPPLIES STORED AT FOOD PREP SINK.
FOUND MORE STORED IN GREY WATER OF MOP BUCKETS.
FOUND GREY WATER IN MOP BUCKET STORED NEXT TO FOOD PREP SINK. FOUND MORE STORED IN GREY WATER OF MOP BUCKETS.
FOUND GREY WATER IN MOP BUCKET STORED NEXT TO FOOD PREP SINK. FOUND MORE STORED IN GREY WATER OF MOP BUCKETS.
FOUND GREY WATER IN MOP BUCKET STORED NEXT TO FOOD PREP SINK. FOUND MORE STORED IN GREY WATER OF MOP BUCKETS.
FOUND GREY WATER IN MOP BUCKET STORED NEXT TO FOOD PREP SINK. FOUND MORE STORED IN GREY WATER OF MOP BUCKETS.
FOUND GREY WATER IN MOP BUCKET STORED NEXT TO FOOD PREP SINK. FOUND MORE STORED IN GREY WATER OF MOP BUCKETS.
FOUND GREY WATER IN MOP BUCKET STORED NEXT TO FOOD PREP SINK. FOUND MORE STORED IN GREY WATER OF MOP BUCKETS.
FOUND GREY WATER IN MOP BUCKET STORED NEXT TO FOOD PREP SINK. FOUND MORE STORED IN GREY WATER OF MOP BUCKETS.
FOUND GREY WATER IN MOP BUCKET STORED NEXT TO FOOD PREP SINK. FOUND MORE STORED IN GREY WATER OF MOP BUCKETS.
FOUND GREY WATER IN MOP BUCKET STORED NEXT TO FOOD PREP SINK. FOUND MORE STORED IN GREY WATER OF MOP BUCKETS.
FOUND GREY WATER IN MOP BUCKET STORED NEXT TO FOOD PREP SINK. FOUND MORE STORED IN GREY WATER OF MOP BUCKETS.
FOUND GREY WATER IN MOP BUCKET STORED NEXT TO FOOD PREP SINK. FOUND MORE STORED IN GREY WATER OF MOP BUCKETS.
FOUND GREY WATER IN MOP BUCKET STORED NEXT TO FOOD PREP SINK. FOUND MORE STORED IN GREY WATER OF MOP BUCKETS.
FOUND GREY WATER IN MOP BUCKET STORED NEXT TO FOOD PREP SINK. FOUND MORE STORED IN GREY WATER OF MOP BUCKETS.
FOUND GREY WATER IN MOP BUCKET STORED NEXT TO FOOD PREP SINK. FOUND MORE STORED IN GREY WATER OF MOP BUCKETS.
FOUND GREY WATER IN MOP BUCKET STORED NEXT TO FOOD PREP SINK. FOUND MORE STORED IN GREY WATER OF MOP BUCKETS.
FOUND GREY WATER IN MOP BUCKET STORED NEXT TO FOOD PREP SINK. FOUND MORE STORED IN GREY WATER OF MOP BUCKETS.
FOUND GREY WATER IN MOP BUCKET STORED NEXT TO FOOD PREP SINK. FOUND MORE STORED IN GREY WATER OF MOP BUCKETS.
FOUND GREY WATER IN MOP BUCKET STORED NEXT TO FOOD PREP SINK. FOUND MORE STORED IN GREY WATER OF MOP BUCKETS.
FOUND GREY WATER IN MOP BUCKET STORED NEXT TO FOOD PREP SINK. FOUND MORE STORED IN GREY WATER OF MOP BUCKETS.
FOUND GREY WATER IN MOP BUCKET STORED NEXT TO FOOD PREP SINK. FOUND MORE STORED IN GREY WATER OF MOP BUCKETS.
FOUND GREY WATER IN MOP BUCKET STORED NEXT TO FOOD PREP SINK. FOUND MORE STORED IN GREY WATER OF MOP BUCKETS.
FOUND GREY WATER IN MOP BUCKET STORED NEXT TO FOOD PREP SINK. FOUND MORE STORED IN GREY WATER OF MOP BUCKETS.
FOUND GREY WATER IN MOP BUCKET STORED NEXT TO FOOD PREP SINK. FOUND MORE STORED IN GREY WATER OF MOP BUCKETS.
FOUND GREY WATER IN MOP BUCKET STORED NEXT TO FOOD PREP SINK. FOUND MORE STORED IN GREY WATER OF MOP BUCKETS.
FOUND GREY WATER IN MOP BUCKET STORED NEXT TO FOOD PREP SINK. FOUND MORE STORED IN GREY WATER OF MOP BUCKETS.
FOUND GREY WATER IN MOP BUCKET STORED NEXT TO FOOD PREP SINK. FOUND MORE STORED IN GREY WATER OF MOP BUCKETS.
FOUND GREY WATER IN MOP BUCKET STORED NEXT TO FOOD PREP SINK. FOUND MORE STORED IN GREY WATER OF MOP BUCKETS.
FOUND GREY WATER IN MOP BUCKET STORED NEXT TO FOOD PREP SINK. FOUND MORE STORED IN GREY WATER OF MOP BUCKETS.
FOUND GREY WATER IN MOP BUCKET STORED NEXT TO FOOD PREP SINK. FOUND MORE STORED IN GREY WATER OF MOP BUCKETS.
FOUND GREY WATER IN MOP BUCKET STORED NEXT TO FOOD PREP SINK. FOUND MORE STORED IN GREY WATER OF MOP BUCKETS.
FOUND GREY WATER IN MOP BUCKET STORED NEXT TO FOOD PREP SINK. FOUND MORE STORED IN GREY WATER OF MOP BUCKETS.
FOUND GREY WATER IN MOP BUCKET STORED NEXT TO FOOD PREP SINK. FOUND MORE STORED IN GREY WATER OF MOP BUCKETS.
FOUND GREY WATER IN MOP BUCKET STORED NEXT TO FOOD PREP SINK. FOUND MORE STORED IN GREY WATER OF MOP BUCKETS.
FOUND GREY WATER IN MOP BUCKET STORED NEXT TO FOOD PREP SINK. FOUND MORE STORED IN GREY WATER OF MOP BUCKETS.
FOUND GREY WATER IN MOP BUCKET STORED NEXT TO FOOD PREP SINK. FOUND MORE STORED IN GREY WATER OF MOP BUCKETS.
FOUND GREY WATER IN MOP BUCKET STORED NEXT TO FOOD PREP SINK. FOUND MORE STORED IN GREY WATER OF MOP BUCKETS.
FOUND GREY WATER IN MOP BUCKET STORED NEXT TO FOOD PREP SINK. FOUND MORE STORED IN GREY WATER OF MOP BUCKETS.
FOUND GREY WATER IN MOP BUCKET STORED NEXT TO FOOD PREP SINK. FOUND MORE STORED IN GREY WATER OF MOP BUCKETS.
FOUND GREY WATER IN MOP BUCKET STORED NEXT TO FOOD PREP SINK. FOUND MORE STORED IN GREY WATER OF MOP BUCKETS.
FOUND GREY WATER IN MOP BUCKET STORED NEXT TO FOOD PREP SINK. FOUND MORE STORED IN GREY WATER OF MOP BUCKETS.
FOUND GREY WATER IN MOP BUCKET STORED NEXT TO FOOD PREP SINK. FOUND MORE STORED IN GREY WATER OF MOP BUCKETS.
FOUND GREY WATER IN MOP BUCKET STORED NEXT TO FOOD PREP SINK. FOUND MORE STORED IN GREY WATER OF MOP BUCKETS.
FOUND GREY WATER IN MOP BUCKET STORED NEXT TO FOOD PREP SINK. FOUND MORE STORED IN GREY WATER OF MOP BUCKETS.
FOUND GREY WATER IN MOP BUCKET STORED NEXT TO FOOD PREP SINK. FOUND MORE STORED IN GREY WATER OF MOP BUCKETS.
FOUND GREY WATER IN MOP BUCKET STORED NEXT TO FOOD PREP SINK. FOUND MORE STORED IN GREY WATER OF MOP BUCKETS.
FOUND GREY WATER IN MOP BUCKET STORED NEXT TO FOOD PREP SINK. FOUND MORE STORED IN GREY WATER OF MOP BUCKETS.
FOUND GREY WATER IN MOP BUCKET STORED NEXT TO FOOD PREP SINK. FOUND MORE STORED IN GREY WATER OF MOP BUCKETS.
FOUND GREY WATER IN MOP BUCKET STORED NEXT TO FOOD PREP SINK. FOUND MORE STORED IN GREY WATER OF MOP BUCKETS.
FOUND GREY WATER IN MOP BUCKET STORED NEXT TO FOOD PREP SINK. FOUND MORE STORED IN GREY WATER OF MOP BUCKETS.
FOUND GREY WATER IN MOP BUCKET STORED NEXT TO FOOD PREP SINK. FOUND MORE STORED IN GREY WATER OF MOP BUCKETS.
FOUND GREY WATER IN MOP BUCKET STORED NEXT TO FOOD PREP SINK. FOUND MORE STORED IN GREY WATER OF MOP BUCKETS.
FOUND GREY WATER IN MOP BUCKET STORED NEXT TO FOOD PREP SINK. FOUND MORE STORED IN GREY WATER OF MOP BUCKETS.
FOUND GREY WATER IN MOP BUCKET STORED NEXT TO FOOD PREP SINK. FOUND MORE STORED IN GREY WATER OF MOP BUCKETS.
FOUND GREY WATER IN MOP BUCKET STORED NEXT TO FOOD PREP SINK. FOUND MORE STORED IN GREY WATER OF MOP BUCKETS.
FOUND GREY WATER IN MOP BUCKET STORED NEXT TO FOOD PREP SINK. FOUND MORE STORED IN GREY WATER OF MOP BUCKETS.
FOUND GREY WATER IN MOP BUCKET STORED NEXT TO FOOD PREP SINK. FOUND MORE STORED IN GREY WATER OF MOP BUCKETS.
FOUND GREY WATER IN MOP BUCKET STORED NEXT TO FOOD PREP SINK. FOUND MORE STORED IN GREY WATER OF MOP BUCKETS.
FOUND GREY WATER IN MOP BUCKET STORED NEXT TO FOOD PREP SINK.
FOUND NO FOOD SAFETY AT FACILITY.
FOUND RAW MEATS STORED ABOVE COOKED FOODS IN REACH IN UNIT.
FOUND STAINS INSIDE THE MICROWAVES OVEN.
FOUND WET UNUSED WIPING RAGS LEFT OUT.

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

Cuisines:

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