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Business Info

Restaurant: HIMALAYAN KITCHEN
Address: 820 E El Camino Real C, Mountain View, CA 94040
Type: Restaurant 0-5 Employees
Total inspections: 12
Last inspection: Aug 12, 2013

Score
(the higher the better)
89

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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)
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.
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
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)
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)

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)
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))
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)
Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276)
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 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 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)
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
All liquid waste must drain to an approved fully functioning sewage disposal system. (114197)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)

Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))

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)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
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 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
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)

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 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 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 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 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)
All liquid waste must drain to an approved fully functioning sewage disposal system. (114197)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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)

BUILD UP OBSERVED ON VENTILATION HOODS.
FLIES PRESENT IN FACILITY.
FOOD SAFETY CERTIFICATE UNAVAILABLE.
MOP WATER FOUND STORED INSIDE MOP BUCKET.
NON-COMMERCIAL INSECTICIDE OBSERVED INSIDE FACILITY.
RAW FISH FOUND STORED ABOVE COOKED GROUND CHICKEN INSIDE REFRIGERATOR.

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)
Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276)
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.
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))
An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. (114254, 114254.1, 114254.2)
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))

AT LEAST ONE PERSON MUST HAVE FOOD SAFETY CERTIFICATE FOR MANAGERS ALL OTHER EMPLOYEES MUST HAVE FOOD HANDLERS CARD.
DISCONTINUE REUSING MILK CONTAINERS.
LIGHTING IN DRY STORAGE AREA MUST BE SHATTER RESISTANT. DISCONTINUE REUSING MILK CONTAINERS.
LIGHTING IN DRY STORAGE AREA MUST BE SHATTER RESISTANT. DISCONTINUE REUSING MILK CONTAINERS.
LIGHTING IN DRY STORAGE AREA MUST BE SHATTER RESISTANT. DISCONTINUE REUSING MILK CONTAINERS.
LIGHTING IN DRY STORAGE AREA MUST BE SHATTER RESISTANT. DISCONTINUE REUSING MILK CONTAINERS.
LIGHTING IN DRY STORAGE AREA MUST BE SHATTER RESISTANT. DISCONTINUE REUSING MILK CONTAINERS.
LIGHTING IN DRY STORAGE AREA MUST BE SHATTER RESISTANT. DISCONTINUE REUSING MILK CONTAINERS.
LIGHTING IN DRY STORAGE AREA MUST BE SHATTER RESISTANT. DISCONTINUE REUSING MILK CONTAINERS.
LIGHTING IN DRY STORAGE AREA MUST BE SHATTER RESISTANT. DISCONTINUE REUSING MILK CONTAINERS.
LIGHTING IN DRY STORAGE AREA MUST BE SHATTER RESISTANT. DISCONTINUE REUSING MILK CONTAINERS.
LIGHTING IN DRY STORAGE AREA MUST BE SHATTER RESISTANT. DISCONTINUE REUSING MILK CONTAINERS.
LIGHTING IN DRY STORAGE AREA MUST BE SHATTER RESISTANT. DISCONTINUE REUSING MILK CONTAINERS.
LIGHTING IN DRY STORAGE AREA MUST BE SHATTER RESISTANT. DISCONTINUE REUSING MILK CONTAINERS.
LIGHTING IN DRY STORAGE AREA MUST BE SHATTER RESISTANT. DISCONTINUE REUSING MILK CONTAINERS.
LIGHTING IN DRY STORAGE AREA MUST BE SHATTER RESISTANT. DISCONTINUE REUSING MILK CONTAINERS.
LIGHTING IN DRY STORAGE AREA MUST BE SHATTER RESISTANT. DISCONTINUE REUSING MILK CONTAINERS.
LIGHTING IN DRY STORAGE AREA MUST BE SHATTER RESISTANT. DISCONTINUE REUSING MILK CONTAINERS.
LIGHTING IN DRY STORAGE AREA MUST BE SHATTER RESISTANT. DISCONTINUE REUSING MILK CONTAINERS.
LIGHTING IN DRY STORAGE AREA MUST BE SHATTER RESISTANT.
HOT WATER AT 75F THROUGHOUT FACILITY.
INSTALL TOILET PAPER HOLDER IN BATHROOM.
INSTALL WALL MOUNTED PAPER TOWEL DISPENSER IN BATHROOM.
OBSERVED SEVERAL OPEN BULK BAGS OF PRODUCT IN DRY STORAGE AREA, ALL OPEN BAGS MUST BE IN FOOD GRADE CONTAINERS WITH TIGHT LIDS AND LABELED AS TO CONTENTS.
ALL FOOD CONTAINERS IN DRY STORAGE AREA MUST BE STORED > 6" OFF FLOOR. OBSERVED SEVERAL OPEN BULK BAGS OF PRODUCT IN DRY STORAGE AREA, ALL OPEN BAGS MUST BE IN FOOD GRADE CONTAINERS WITH TIGHT LIDS AND LABELED AS TO CONTENTS.
ALL FOOD CONTAINERS IN DRY STORAGE AREA MUST BE STORED > 6" OFF FLOOR. OBSERVED SEVERAL OPEN BULK BAGS OF PRODUCT IN DRY STORAGE AREA, ALL OPEN BAGS MUST BE IN FOOD GRADE CONTAINERS WITH TIGHT LIDS AND LABELED AS TO CONTENTS.
ALL FOOD CONTAINERS IN DRY STORAGE AREA MUST BE STORED > 6" OFF FLOOR. OBSERVED SEVERAL OPEN BULK BAGS OF PRODUCT IN DRY STORAGE AREA, ALL OPEN BAGS MUST BE IN FOOD GRADE CONTAINERS WITH TIGHT LIDS AND LABELED AS TO CONTENTS.
ALL FOOD CONTAINERS IN DRY STORAGE AREA MUST BE STORED > 6" OFF FLOOR. OBSERVED SEVERAL OPEN BULK BAGS OF PRODUCT IN DRY STORAGE AREA, ALL OPEN BAGS MUST BE IN FOOD GRADE CONTAINERS WITH TIGHT LIDS AND LABELED AS TO CONTENTS.
ALL FOOD CONTAINERS IN DRY STORAGE AREA MUST BE STORED > 6" OFF FLOOR. OBSERVED SEVERAL OPEN BULK BAGS OF PRODUCT IN DRY STORAGE AREA, ALL OPEN BAGS MUST BE IN FOOD GRADE CONTAINERS WITH TIGHT LIDS AND LABELED AS TO CONTENTS.
ALL FOOD CONTAINERS IN DRY STORAGE AREA MUST BE STORED > 6" OFF FLOOR. OBSERVED SEVERAL OPEN BULK BAGS OF PRODUCT IN DRY STORAGE AREA, ALL OPEN BAGS MUST BE IN FOOD GRADE CONTAINERS WITH TIGHT LIDS AND LABELED AS TO CONTENTS.
ALL FOOD CONTAINERS IN DRY STORAGE AREA MUST BE STORED > 6" OFF FLOOR. OBSERVED SEVERAL OPEN BULK BAGS OF PRODUCT IN DRY STORAGE AREA, ALL OPEN BAGS MUST BE IN FOOD GRADE CONTAINERS WITH TIGHT LIDS AND LABELED AS TO CONTENTS.
ALL FOOD CONTAINERS IN DRY STORAGE AREA MUST BE STORED > 6" OFF FLOOR. OBSERVED SEVERAL OPEN BULK BAGS OF PRODUCT IN DRY STORAGE AREA, ALL OPEN BAGS MUST BE IN FOOD GRADE CONTAINERS WITH TIGHT LIDS AND LABELED AS TO CONTENTS.
ALL FOOD CONTAINERS IN DRY STORAGE AREA MUST BE STORED > 6" OFF FLOOR. OBSERVED SEVERAL OPEN BULK BAGS OF PRODUCT IN DRY STORAGE AREA, ALL OPEN BAGS MUST BE IN FOOD GRADE CONTAINERS WITH TIGHT LIDS AND LABELED AS TO CONTENTS.
ALL FOOD CONTAINERS IN DRY STORAGE AREA MUST BE STORED > 6" OFF FLOOR. OBSERVED SEVERAL OPEN BULK BAGS OF PRODUCT IN DRY STORAGE AREA, ALL OPEN BAGS MUST BE IN FOOD GRADE CONTAINERS WITH TIGHT LIDS AND LABELED AS TO CONTENTS.
ALL FOOD CONTAINERS IN DRY STORAGE AREA MUST BE STORED > 6" OFF FLOOR. OBSERVED SEVERAL OPEN BULK BAGS OF PRODUCT IN DRY STORAGE AREA, ALL OPEN BAGS MUST BE IN FOOD GRADE CONTAINERS WITH TIGHT LIDS AND LABELED AS TO CONTENTS.
ALL FOOD CONTAINERS IN DRY STORAGE AREA MUST BE STORED > 6" OFF FLOOR. OBSERVED SEVERAL OPEN BULK BAGS OF PRODUCT IN DRY STORAGE AREA, ALL OPEN BAGS MUST BE IN FOOD GRADE CONTAINERS WITH TIGHT LIDS AND LABELED AS TO CONTENTS.
ALL FOOD CONTAINERS IN DRY STORAGE AREA MUST BE STORED > 6" OFF FLOOR. OBSERVED SEVERAL OPEN BULK BAGS OF PRODUCT IN DRY STORAGE AREA, ALL OPEN BAGS MUST BE IN FOOD GRADE CONTAINERS WITH TIGHT LIDS AND LABELED AS TO CONTENTS.
ALL FOOD CONTAINERS IN DRY STORAGE AREA MUST BE STORED > 6" OFF FLOOR. OBSERVED SEVERAL OPEN BULK BAGS OF PRODUCT IN DRY STORAGE AREA, ALL OPEN BAGS MUST BE IN FOOD GRADE CONTAINERS WITH TIGHT LIDS AND LABELED AS TO CONTENTS.
ALL FOOD CONTAINERS IN DRY STORAGE AREA MUST BE STORED > 6" OFF FLOOR. OBSERVED SEVERAL OPEN BULK BAGS OF PRODUCT IN DRY STORAGE AREA, ALL OPEN BAGS MUST BE IN FOOD GRADE CONTAINERS WITH TIGHT LIDS AND LABELED AS TO CONTENTS.
ALL FOOD CONTAINERS IN DRY STORAGE AREA MUST BE STORED > 6" OFF FLOOR. OBSERVED SEVERAL OPEN BULK BAGS OF PRODUCT IN DRY STORAGE AREA, ALL OPEN BAGS MUST BE IN FOOD GRADE CONTAINERS WITH TIGHT LIDS AND LABELED AS TO CONTENTS.
ALL FOOD CONTAINERS IN DRY STORAGE AREA MUST BE STORED > 6" OFF FLOOR. OBSERVED SEVERAL OPEN BULK BAGS OF PRODUCT IN DRY STORAGE AREA, ALL OPEN BAGS MUST BE IN FOOD GRADE CONTAINERS WITH TIGHT LIDS AND LABELED AS TO CONTENTS.
ALL FOOD CONTAINERS IN DRY STORAGE AREA MUST BE STORED > 6" OFF FLOOR.
OBTAIN CHLORINE PH TEST STRIPS.
REMOVE GREEN BLOCK OF RODENT POISON IN UPSTAIRS DRY STORAGE AREA.

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Takes reservations:

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Accepts credit cards:

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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:

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Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

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Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

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Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

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Yes No

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Yes No

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Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

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Yes No

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