FIREHOUSE GRILL & BREWERY, 111 S Murphy Avenue, Sunnyvale, CA 94086 - Restaurant inspection findings and violations

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

Business Info

Restaurant: FIREHOUSE GRILL & BREWERY
Address: 111 S Murphy Avenue, Sunnyvale, CA 94086
Type: Restaurant 6-25 Employees
Total inspections: 31
Last inspection: Aug 20, 2013
Score
(the higher the better)
97
Add photo of this business Description:

Restaurant representatives - add corrected or new information about FIREHOUSE GRILL & BREWERY, 111 S Murphy Avenue, Sunnyvale, CA 94086 »


Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • Adequate ventilation and lighting designated area
  • Demonstration of knowledge food mgr certification
  • Proper eating, tasting, drinking or tobacco use
  • Proper hot and cold holding temperatures
  • Proper signs posted
  • Thermometers provided and accurate
  • Warewashing facilities: installed, maintained, use...
Routine Inspection Jan 12, 2010 89
No violation noted during this evaluation. Follow-up Inspection Jan 19, 2010 100
  • Adequate handwash facilities supplied & acc...
  • Adequate ventilation and lighting designated area
  • Equipment, utensils and linens: storage and use
  • Food separated and protected
  • Hands clean & properly washed gloves used p...
Routine Inspection May 7, 2010 95
No violation noted during this evaluation. Complaint Inspection Oct 22, 2010 100
  • Adequate ventilation and lighting designated area
  • Proper hot and cold holding temperatures
  • Proper reheating procedures for hot holding...
Routine Inspection Oct 22, 2010 97
No violation noted during this evaluation. Complaint-follow-up Nov 15, 2010 100
No violation noted during this evaluation. Follow-up Inspection Nov 15, 2010 100
  • Proper hot and cold holding temperatures
Routine Inspection Mar 2, 2011 95
  • Proper hot and cold holding temperatures
Follow-up Inspection Mar 7, 2011 99
No violation noted during this evaluation. Enforcement Action Mar 10, 2011 100
  • Proper hot and cold holding temperatures
Follow-up Inspection Mar 10, 2011 99
No violation noted during this evaluation. Follow-up Inspection Mar 21, 2011 100
No violation noted during this evaluation. Follow-up Inspection Apr 7, 2011 100
No violation noted during this evaluation. Follow-up Inspection May 31, 2011 100
  • Adequate ventilation and lighting designated area
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Proper hot and cold holding temperatures
  • Washing fruits and vegetables
Routine Inspection Sep 12, 2011 95
  • Proper hot and cold holding temperatures
  • Proper hot and cold holding temperatures
Follow-up Inspection Sep 19, 2011 94
No violation noted during this evaluation. Enforcement Action Sep 19, 2011 100
  • Proper hot and cold holding temperatures
Follow-up Inspection Sep 28, 2011 95
No violation noted during this evaluation. Enforcement Action Sep 28, 2011 100
No violation noted during this evaluation. Follow-up Inspection Oct 26, 2011 100
  • Adequate ventilation and lighting designated area
  • Food separated and protected
  • Thermometers provided and accurate
Routine Inspection Jan 26, 2012 97
  • Proper hot and cold holding temperatures
Critical Hazard Factors Jan 26, 2012 95
No violation noted during this evaluation. Complaint-follow-up Jan 30, 2012 100
  • Adequate ventilation and lighting designated area
  • Equipment, utensils and linens: storage and use
  • Food contact surfaces: clean and sanitized
  • Hands clean & properly washed gloves used p...
  • Warewashing facilities: installed, maintained, use...
  • Wiping cloths: properly used and stored
Routine Inspection May 7, 2012 94
No violation noted during this evaluation. Follow-up Inspection May 9, 2012 100
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
Routine Inspection Sep 14, 2012 98
No violation noted during this evaluation. Follow-up Inspection Sep 17, 2012 100
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
Routine Inspection Dec 27, 2012 98
  • Adequate handwash facilities supplied/accessible
  • Adequate ventilation and lighting designated area
  • Equipment, utensils - approved installed and clean...
  • Equipment, utensils, linens: storage and use
Routine Inspection Mar 25, 2013 96
No violation noted during this evaluation. Follow-up Inspection Apr 3, 2013 100
  • Equipment, utensils - Unapproved, unclean, not in good repair, inadequate capacity
  • Inadequate floors, walls, ceilings: built, maintained, clean
  • Inadequate handwash facilities: supplied or accessible
Routine Inspection Aug 20, 2013 97

Violation descriptions and comments

Jan 12, 2010

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.
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)
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)
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)).
No employees shall eat, drink, or smoke in any work area. (113977)
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)

May 7, 2010

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)
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)
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))

Oct 22, 2010

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

Mar 2, 2011

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

Mar 7, 2011

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

Mar 10, 2011

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

Sep 12, 2011

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)
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)
Raw, whole produce shall be washed prior to preparation. (113992)
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)

Sep 19, 2011

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

Sep 28, 2011

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

Jan 26, 2012

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)
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)

Jan 26, 2012

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

May 7, 2012

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))
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 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)
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)

Sep 14, 2012

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)

Dec 27, 2012

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)

Mar 25, 2013

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)
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)

BAR GAS TANKS ARE NOT SECURE.
GAP OBSERVED BETWEEN HOOD FILTERS.
NO PAPER TOWEL IN EMPLOYEES RESTROOM.
BAR HANDSINK: SOAP DISPENSER IS MISSING AND TOWEL DISPENSER IS EMPTY. NO PAPER TOWEL IN EMPLOYEES RESTROOM.
BAR HANDSINK: SOAP DISPENSER IS MISSING AND TOWEL DISPENSER IS EMPTY. NO PAPER TOWEL IN EMPLOYEES RESTROOM.
BAR HANDSINK: SOAP DISPENSER IS MISSING AND TOWEL DISPENSER IS EMPTY. NO PAPER TOWEL IN EMPLOYEES RESTROOM.
BAR HANDSINK: SOAP DISPENSER IS MISSING AND TOWEL DISPENSER IS EMPTY. NO PAPER TOWEL IN EMPLOYEES RESTROOM.
BAR HANDSINK: SOAP DISPENSER IS MISSING AND TOWEL DISPENSER IS EMPTY. NO PAPER TOWEL IN EMPLOYEES RESTROOM.
BAR HANDSINK: SOAP DISPENSER IS MISSING AND TOWEL DISPENSER IS EMPTY. NO PAPER TOWEL IN EMPLOYEES RESTROOM.
BAR HANDSINK: SOAP DISPENSER IS MISSING AND TOWEL DISPENSER IS EMPTY. NO PAPER TOWEL IN EMPLOYEES RESTROOM.
BAR HANDSINK: SOAP DISPENSER IS MISSING AND TOWEL DISPENSER IS EMPTY. NO PAPER TOWEL IN EMPLOYEES RESTROOM.
BAR HANDSINK: SOAP DISPENSER IS MISSING AND TOWEL DISPENSER IS EMPTY. NO PAPER TOWEL IN EMPLOYEES RESTROOM.
BAR HANDSINK: SOAP DISPENSER IS MISSING AND TOWEL DISPENSER IS EMPTY. NO PAPER TOWEL IN EMPLOYEES RESTROOM.
BAR HANDSINK: SOAP DISPENSER IS MISSING AND TOWEL DISPENSER IS EMPTY. NO PAPER TOWEL IN EMPLOYEES RESTROOM.
BAR HANDSINK: SOAP DISPENSER IS MISSING AND TOWEL DISPENSER IS EMPTY. NO PAPER TOWEL IN EMPLOYEES RESTROOM.
BAR HANDSINK: SOAP DISPENSER IS MISSING AND TOWEL DISPENSER IS EMPTY. NO PAPER TOWEL IN EMPLOYEES RESTROOM.
BAR HANDSINK: SOAP DISPENSER IS MISSING AND TOWEL DISPENSER IS EMPTY. NO PAPER TOWEL IN EMPLOYEES RESTROOM.
BAR HANDSINK: SOAP DISPENSER IS MISSING AND TOWEL DISPENSER IS EMPTY. NO PAPER TOWEL IN EMPLOYEES RESTROOM.
BAR HANDSINK: SOAP DISPENSER IS MISSING AND TOWEL DISPENSER IS EMPTY. NO PAPER TOWEL IN EMPLOYEES RESTROOM.
BAR HANDSINK: SOAP DISPENSER IS MISSING AND TOWEL DISPENSER IS EMPTY. NO PAPER TOWEL IN EMPLOYEES RESTROOM.
BAR HANDSINK: SOAP DISPENSER IS MISSING AND TOWEL DISPENSER IS EMPTY. NO PAPER TOWEL IN EMPLOYEES RESTROOM.
BAR HANDSINK: SOAP DISPENSER IS MISSING AND TOWEL DISPENSER IS EMPTY. NO PAPER TOWEL IN EMPLOYEES RESTROOM.
BAR HANDSINK: SOAP DISPENSER IS MISSING AND TOWEL DISPENSER IS EMPTY. NO PAPER TOWEL IN EMPLOYEES RESTROOM.
BAR HANDSINK: SOAP DISPENSER IS MISSING AND TOWEL DISPENSER IS EMPTY. NO PAPER TOWEL IN EMPLOYEES RESTROOM.
BAR HANDSINK: SOAP DISPENSER IS MISSING AND TOWEL DISPENSER IS EMPTY. NO PAPER TOWEL IN EMPLOYEES RESTROOM.
BAR HANDSINK: SOAP DISPENSER IS MISSING AND TOWEL DISPENSER IS EMPTY. NO PAPER TOWEL IN EMPLOYEES RESTROOM.
BAR HANDSINK: SOAP DISPENSER IS MISSING AND TOWEL DISPENSER IS EMPTY. NO PAPER TOWEL IN EMPLOYEES RESTROOM.
BAR HANDSINK: SOAP DISPENSER IS MISSING AND TOWEL DISPENSER IS EMPTY. NO PAPER TOWEL IN EMPLOYEES RESTROOM.
BAR HANDSINK: SOAP DISPENSER IS MISSING AND TOWEL DISPENSER IS EMPTY. NO PAPER TOWEL IN EMPLOYEES RESTROOM.
BAR HANDSINK: SOAP DISPENSER IS MISSING AND TOWEL DISPENSER IS EMPTY. NO PAPER TOWEL IN EMPLOYEES RESTROOM.
BAR HANDSINK: SOAP DISPENSER IS MISSING AND TOWEL DISPENSER IS EMPTY. NO PAPER TOWEL IN EMPLOYEES RESTROOM.
BAR HANDSINK: SOAP DISPENSER IS MISSING AND TOWEL DISPENSER IS EMPTY. NO PAPER TOWEL IN EMPLOYEES RESTROOM.
BAR HANDSINK: SOAP DISPENSER IS MISSING AND TOWEL DISPENSER IS EMPTY. NO PAPER TOWEL IN EMPLOYEES RESTROOM.
BAR HANDSINK: SOAP DISPENSER IS MISSING AND TOWEL DISPENSER IS EMPTY. NO PAPER TOWEL IN EMPLOYEES RESTROOM.
BAR HANDSINK: SOAP DISPENSER IS MISSING AND TOWEL DISPENSER IS EMPTY. NO PAPER TOWEL IN EMPLOYEES RESTROOM.
BAR HANDSINK: SOAP DISPENSER IS MISSING AND TOWEL DISPENSER IS EMPTY. NO PAPER TOWEL IN EMPLOYEES RESTROOM.
BAR HANDSINK: SOAP DISPENSER IS MISSING AND TOWEL DISPENSER IS EMPTY. NO PAPER TOWEL IN EMPLOYEES RESTROOM.
BAR HANDSINK: SOAP DISPENSER IS MISSING AND TOWEL DISPENSER IS EMPTY. NO PAPER TOWEL IN EMPLOYEES RESTROOM.
BAR HANDSINK: SOAP DISPENSER IS MISSING AND TOWEL DISPENSER IS EMPTY. NO PAPER TOWEL IN EMPLOYEES RESTROOM.
BAR HANDSINK: SOAP DISPENSER IS MISSING AND TOWEL DISPENSER IS EMPTY. NO PAPER TOWEL IN EMPLOYEES RESTROOM.
BAR HANDSINK: SOAP DISPENSER IS MISSING AND TOWEL DISPENSER IS EMPTY. NO PAPER TOWEL IN EMPLOYEES RESTROOM.
BAR HANDSINK: SOAP DISPENSER IS MISSING AND TOWEL DISPENSER IS EMPTY. NO PAPER TOWEL IN EMPLOYEES RESTROOM.
BAR HANDSINK: SOAP DISPENSER IS MISSING AND TOWEL DISPENSER IS EMPTY. NO PAPER TOWEL IN EMPLOYEES RESTROOM.
BAR HANDSINK: SOAP DISPENSER IS MISSING AND TOWEL DISPENSER IS EMPTY. NO PAPER TOWEL IN EMPLOYEES RESTROOM.
BAR HANDSINK: SOAP DISPENSER IS MISSING AND TOWEL DISPENSER IS EMPTY. NO PAPER TOWEL IN EMPLOYEES RESTROOM.
BAR HANDSINK: SOAP DISPENSER IS MISSING AND TOWEL DISPENSER IS EMPTY. NO PAPER TOWEL IN EMPLOYEES RESTROOM.
BAR HANDSINK: SOAP DISPENSER IS MISSING AND TOWEL DISPENSER IS EMPTY. NO PAPER TOWEL IN EMPLOYEES RESTROOM.
BAR HANDSINK: SOAP DISPENSER IS MISSING AND TOWEL DISPENSER IS EMPTY. NO PAPER TOWEL IN EMPLOYEES RESTROOM.
BAR HANDSINK: SOAP DISPENSER IS MISSING AND TOWEL DISPENSER IS EMPTY. NO PAPER TOWEL IN EMPLOYEES RESTROOM.
BAR HANDSINK: SOAP DISPENSER IS MISSING AND TOWEL DISPENSER IS EMPTY. NO PAPER TOWEL IN EMPLOYEES RESTROOM.
BAR HANDSINK: SOAP DISPENSER IS MISSING AND TOWEL DISPENSER IS EMPTY. NO PAPER TOWEL IN EMPLOYEES RESTROOM.
BAR HANDSINK: SOAP DISPENSER IS MISSING AND TOWEL DISPENSER IS EMPTY. NO PAPER TOWEL IN EMPLOYEES RESTROOM.
BAR HANDSINK: SOAP DISPENSER IS MISSING AND TOWEL DISPENSER IS EMPTY. NO PAPER TOWEL IN EMPLOYEES RESTROOM.
BAR HANDSINK: SOAP DISPENSER IS MISSING AND TOWEL DISPENSER IS EMPTY. NO PAPER TOWEL IN EMPLOYEES RESTROOM.
BAR HANDSINK: SOAP DISPENSER IS MISSING AND TOWEL DISPENSER IS EMPTY. NO PAPER TOWEL IN EMPLOYEES RESTROOM.
BAR HANDSINK: SOAP DISPENSER IS MISSING AND TOWEL DISPENSER IS EMPTY. NO PAPER TOWEL IN EMPLOYEES RESTROOM.
BAR HANDSINK: SOAP DISPENSER IS MISSING AND TOWEL DISPENSER IS EMPTY. NO PAPER TOWEL IN EMPLOYEES RESTROOM.
BAR HANDSINK: SOAP DISPENSER IS MISSING AND TOWEL DISPENSER IS EMPTY. NO PAPER TOWEL IN EMPLOYEES RESTROOM.
BAR HANDSINK: SOAP DISPENSER IS MISSING AND TOWEL DISPENSER IS EMPTY. NO PAPER TOWEL IN EMPLOYEES RESTROOM.
BAR HANDSINK: SOAP DISPENSER IS MISSING AND TOWEL DISPENSER IS EMPTY. NO PAPER TOWEL IN EMPLOYEES RESTROOM.
BAR HANDSINK: SOAP DISPENSER IS MISSING AND TOWEL DISPENSER IS EMPTY. NO PAPER TOWEL IN EMPLOYEES RESTROOM.
BAR HANDSINK: SOAP DISPENSER IS MISSING AND TOWEL DISPENSER IS EMPTY. NO PAPER TOWEL IN EMPLOYEES RESTROOM.
BAR HANDSINK: SOAP DISPENSER IS MISSING AND TOWEL DISPENSER IS EMPTY. NO PAPER TOWEL IN EMPLOYEES RESTROOM.
BAR HANDSINK: SOAP DISPENSER IS MISSING AND TOWEL DISPENSER IS EMPTY. NO PAPER TOWEL IN EMPLOYEES RESTROOM.
BAR HANDSINK: SOAP DISPENSER IS MISSING AND TOWEL DISPENSER IS EMPTY. NO PAPER TOWEL IN EMPLOYEES RESTROOM.
BAR HANDSINK: SOAP DISPENSER IS MISSING AND TOWEL DISPENSER IS EMPTY. NO PAPER TOWEL IN EMPLOYEES RESTROOM.
BAR HANDSINK: SOAP DISPENSER IS MISSING AND TOWEL DISPENSER IS EMPTY.
THE CAN OPENER SHOWS BULDUP

Aug 20, 2013

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)
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))
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)

INTERIOR OF ICE MACHINE SHOWED BUILD UP.
WALK IN COOLER DOORS ARE STAINED. INTERIOR OF ICE MACHINE SHOWED BUILD UP.
WALK IN COOLER DOORS ARE STAINED. INTERIOR OF ICE MACHINE SHOWED BUILD UP.
WALK IN COOLER DOORS ARE STAINED. INTERIOR OF ICE MACHINE SHOWED BUILD UP.
WALK IN COOLER DOORS ARE STAINED. INTERIOR OF ICE MACHINE SHOWED BUILD UP.
WALK IN COOLER DOORS ARE STAINED. INTERIOR OF ICE MACHINE SHOWED BUILD UP.
WALK IN COOLER DOORS ARE STAINED. INTERIOR OF ICE MACHINE SHOWED BUILD UP.
WALK IN COOLER DOORS ARE STAINED. INTERIOR OF ICE MACHINE SHOWED BUILD UP.
WALK IN COOLER DOORS ARE STAINED. INTERIOR OF ICE MACHINE SHOWED BUILD UP.
WALK IN COOLER DOORS ARE STAINED. INTERIOR OF ICE MACHINE SHOWED BUILD UP.
WALK IN COOLER DOORS ARE STAINED. INTERIOR OF ICE MACHINE SHOWED BUILD UP.
WALK IN COOLER DOORS ARE STAINED. INTERIOR OF ICE MACHINE SHOWED BUILD UP.
WALK IN COOLER DOORS ARE STAINED. INTERIOR OF ICE MACHINE SHOWED BUILD UP.
WALK IN COOLER DOORS ARE STAINED. INTERIOR OF ICE MACHINE SHOWED BUILD UP.
WALK IN COOLER DOORS ARE STAINED. INTERIOR OF ICE MACHINE SHOWED BUILD UP.
WALK IN COOLER DOORS ARE STAINED. INTERIOR OF ICE MACHINE SHOWED BUILD UP.
WALK IN COOLER DOORS ARE STAINED. INTERIOR OF ICE MACHINE SHOWED BUILD UP.
WALK IN COOLER DOORS ARE STAINED. INTERIOR OF ICE MACHINE SHOWED BUILD UP.
WALK IN COOLER DOORS ARE STAINED. INTERIOR OF ICE MACHINE SHOWED BUILD UP.
WALK IN COOLER DOORS ARE STAINED. INTERIOR OF ICE MACHINE SHOWED BUILD UP.
WALK IN COOLER DOORS ARE STAINED. INTERIOR OF ICE MACHINE SHOWED BUILD UP.
WALK IN COOLER DOORS ARE STAINED. INTERIOR OF ICE MACHINE SHOWED BUILD UP.
WALK IN COOLER DOORS ARE STAINED. INTERIOR OF ICE MACHINE SHOWED BUILD UP.
WALK IN COOLER DOORS ARE STAINED. INTERIOR OF ICE MACHINE SHOWED BUILD UP.
WALK IN COOLER DOORS ARE STAINED. INTERIOR OF ICE MACHINE SHOWED BUILD UP.
WALK IN COOLER DOORS ARE STAINED. INTERIOR OF ICE MACHINE SHOWED BUILD UP.
WALK IN COOLER DOORS ARE STAINED. INTERIOR OF ICE MACHINE SHOWED BUILD UP.
WALK IN COOLER DOORS ARE STAINED. INTERIOR OF ICE MACHINE SHOWED BUILD UP.
WALK IN COOLER DOORS ARE STAINED. INTERIOR OF ICE MACHINE SHOWED BUILD UP.
WALK IN COOLER DOORS ARE STAINED. INTERIOR OF ICE MACHINE SHOWED BUILD UP.
WALK IN COOLER DOORS ARE STAINED. INTERIOR OF ICE MACHINE SHOWED BUILD UP.
WALK IN COOLER DOORS ARE STAINED. INTERIOR OF ICE MACHINE SHOWED BUILD UP.
WALK IN COOLER DOORS ARE STAINED. INTERIOR OF ICE MACHINE SHOWED BUILD UP.
WALK IN COOLER DOORS ARE STAINED. INTERIOR OF ICE MACHINE SHOWED BUILD UP.
WALK IN COOLER DOORS ARE STAINED. INTERIOR OF ICE MACHINE SHOWED BUILD UP.
WALK IN COOLER DOORS ARE STAINED.
MEAT WITH IN COOLER CEILING DUST BUILD UP OBSERVED.
NO PAPER TOWEL IN EMPLOYEES RESTROOM.

Do you have any questions you'd like to ask about FIREHOUSE GRILL & BREWERY? Post them here so others can see them and respond.

×
FIREHOUSE GRILL & BREWERY respresentatives - respond and add information

Write your review!

Your Ratings

You can rate this restaurant in different categories from 1 star (worst) to 5 stars (best) or leave category unrated

Food:
Service:
Price:
Ambience:
Cleanliness:

Your Review


Would you recommend FIREHOUSE GRILL & BREWERY to others? (optional)
  
Add photo of FIREHOUSE GRILL & BREWERY (optional)
Add more info about the restaurant »

About You

Your nickname:

Optional Verification

(additional info to increase the weight and the placement of your review and ratings)

Log in»  |   Register - it's free and very quick!
Real Name:
Email (won't be published):
Date and time of your visit to this restaurant:
Phone number (won't be published):
Leave your signature»

Recently added reviews

Name City Users' Rating
STARBUCKS #6859Commerce, CA
**
OLIVE DELL RANCHColton, CA
*
VALLEY FOOD CENTERKERMAN, CA
LA PLACITA DEL D.F RESTAURANTLos Angeles, CA
*****
WIENERSCHNITZEL #293Orange, CA
****•
STARBUCKS COFFEE #10997Escalon, CA
*****
BURGER KING #14581Sloughhouse, CA
*
SUBWAY #2758San Marcos, CA
*****
BIG BEND RESORTParker Dam, CA
****
PAPA JOHN'S PIZZA #2873Los Angeles, CA
**•

Restaurants in neighborhood

Name

Address

Distance
TAVERNA BISTRO 133 S Murphy Avenue, Sunnyvale 0.02 miles
TUTTI FRUTTI 127 S Murphy Avenue, Sunnyvale 0.02 miles
MURPHYS LAW 135 S Murphy Avenue, Sunnyvale 0.02 miles
THAI BASIL BAR & RESTAURANT 101 S Murphy Avenue, Sunnyvale 0.03 miles
PALACE CAFE 139 S Murphy Avenue, Sunnyvale 0.03 miles
TUMERIC 141 S Murphy Avenue, Sunnyvale 0.03 miles
DEL MONTE RESTAURANT 100 S Murphy Avenue, Sunnyvale 0.03 miles
COFFEE & MORE 100 S Murphy Avenue 1, Sunnyvale 0.03 miles
DEL MONTE BUILDING 100 S Murphy Avenue, Sunnyvale 0.03 miles
ROK BISTRO 124 S Murphy Avenue, Sunnyvale 0.04 miles

Create your own business profile on city-data.com. It's completely free!
Business Search - 14 Million verified businesses
Search for:  near:   

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