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4. Santa Clara County, CA Restaurants

Business Info

Restaurant: HOUSE OF GENJI
Address: 1335 N 1st Street, San Jose, CA 95112
Type: Restaurant 6-25 Employees
Total inspections: 8
Last inspection: Aug 8, 2013

Score
(the higher the better)
93

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Violation descriptions and comments

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)
A person proposing to build or remodel a food facility shall submit plans for approval before starting any new construction or remodeling of any facility for use as a retail food facility. (114380)
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.
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))
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 utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
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))

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)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
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 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))
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 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)
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)
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)

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))
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 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 facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))

Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
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 facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
The 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)

FOUND NO SOAP AVAILABLE AT HAND WASH SINK IN KITCHEN.
FOUND RAW MEAT AND POULTRY STORED ABOVE PRODUCE (VEGETABLES) IN KITCHEN REACH IN COOLER AND IN WALK IN.
NO CHEMICAL TEST STRIPS AVAILABLE AT FACILITY.
THERE IS A BUILD UP OF DIRT AND DEBRIS ON WALLS, FLOORS AND UNDER EQUIPMENT.
THERE IS AN ACCUMULATION OF DEBRIS/ SLIME ON THE INNER PANEL OF THE ICE MACHINE.

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)
Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. (113967, 113976, 113980, 113988, 113990, 114035, 114254(c), 114254.3,)
Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. (113967, 113976, 113980, 113988, 113990, 114035, 114254(c), 114254.3,)
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 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)

OBSERVED EMPLOYEE LUNCH BOX PLACED IN COOKING RICE.
OBSERVED MOLDY LEMON IN THE WALK IN COOLER. OBSERVED EMPLOYEE LUNCH BOX PLACED IN COOKING RICE.
OBSERVED MOLDY LEMON IN THE WALK IN COOLER. OBSERVED EMPLOYEE LUNCH BOX PLACED IN COOKING RICE.
OBSERVED MOLDY LEMON IN THE WALK IN COOLER. OBSERVED EMPLOYEE LUNCH BOX PLACED IN COOKING RICE.
OBSERVED MOLDY LEMON IN THE WALK IN COOLER. OBSERVED EMPLOYEE LUNCH BOX PLACED IN COOKING RICE.
OBSERVED MOLDY LEMON IN THE WALK IN COOLER. OBSERVED EMPLOYEE LUNCH BOX PLACED IN COOKING RICE.
OBSERVED MOLDY LEMON IN THE WALK IN COOLER. OBSERVED EMPLOYEE LUNCH BOX PLACED IN COOKING RICE.
OBSERVED MOLDY LEMON IN THE WALK IN COOLER. OBSERVED EMPLOYEE LUNCH BOX PLACED IN COOKING RICE.
OBSERVED MOLDY LEMON IN THE WALK IN COOLER. OBSERVED EMPLOYEE LUNCH BOX PLACED IN COOKING RICE.
OBSERVED MOLDY LEMON IN THE WALK IN COOLER. OBSERVED EMPLOYEE LUNCH BOX PLACED IN COOKING RICE.
OBSERVED MOLDY LEMON IN THE WALK IN COOLER. OBSERVED EMPLOYEE LUNCH BOX PLACED IN COOKING RICE.
OBSERVED MOLDY LEMON IN THE WALK IN COOLER. OBSERVED EMPLOYEE LUNCH BOX PLACED IN COOKING RICE.
OBSERVED MOLDY LEMON IN THE WALK IN COOLER. OBSERVED EMPLOYEE LUNCH BOX PLACED IN COOKING RICE.
OBSERVED MOLDY LEMON IN THE WALK IN COOLER. OBSERVED EMPLOYEE LUNCH BOX PLACED IN COOKING RICE.
OBSERVED MOLDY LEMON IN THE WALK IN COOLER. OBSERVED EMPLOYEE LUNCH BOX PLACED IN COOKING RICE.
OBSERVED MOLDY LEMON IN THE WALK IN COOLER. OBSERVED EMPLOYEE LUNCH BOX PLACED IN COOKING RICE.
OBSERVED MOLDY LEMON IN THE WALK IN COOLER. OBSERVED EMPLOYEE LUNCH BOX PLACED IN COOKING RICE.
OBSERVED MOLDY LEMON IN THE WALK IN COOLER. OBSERVED EMPLOYEE LUNCH BOX PLACED IN COOKING RICE.
OBSERVED MOLDY LEMON IN THE WALK IN COOLER. OBSERVED EMPLOYEE LUNCH BOX PLACED IN COOKING RICE.
OBSERVED MOLDY LEMON IN THE WALK IN COOLER. OBSERVED EMPLOYEE LUNCH BOX PLACED IN COOKING RICE.
OBSERVED MOLDY LEMON IN THE WALK IN COOLER. OBSERVED EMPLOYEE LUNCH BOX PLACED IN COOKING RICE.
OBSERVED MOLDY LEMON IN THE WALK IN COOLER. OBSERVED EMPLOYEE LUNCH BOX PLACED IN COOKING RICE.
OBSERVED MOLDY LEMON IN THE WALK IN COOLER. OBSERVED EMPLOYEE LUNCH BOX PLACED IN COOKING RICE.
OBSERVED MOLDY LEMON IN THE WALK IN COOLER. OBSERVED EMPLOYEE LUNCH BOX PLACED IN COOKING RICE.
OBSERVED MOLDY LEMON IN THE WALK IN COOLER. OBSERVED EMPLOYEE LUNCH BOX PLACED IN COOKING RICE.
OBSERVED MOLDY LEMON IN THE WALK IN COOLER. OBSERVED EMPLOYEE LUNCH BOX PLACED IN COOKING RICE.
OBSERVED MOLDY LEMON IN THE WALK IN COOLER. OBSERVED EMPLOYEE LUNCH BOX PLACED IN COOKING RICE.
OBSERVED MOLDY LEMON IN THE WALK IN COOLER. OBSERVED EMPLOYEE LUNCH BOX PLACED IN COOKING RICE.
OBSERVED MOLDY LEMON IN THE WALK IN COOLER. OBSERVED EMPLOYEE LUNCH BOX PLACED IN COOKING RICE.
OBSERVED MOLDY LEMON IN THE WALK IN COOLER. OBSERVED EMPLOYEE LUNCH BOX PLACED IN COOKING RICE.
OBSERVED MOLDY LEMON IN THE WALK IN COOLER. OBSERVED EMPLOYEE LUNCH BOX PLACED IN COOKING RICE.
OBSERVED MOLDY LEMON IN THE WALK IN COOLER. OBSERVED EMPLOYEE LUNCH BOX PLACED IN COOKING RICE.
OBSERVED MOLDY LEMON IN THE WALK IN COOLER. OBSERVED EMPLOYEE LUNCH BOX PLACED IN COOKING RICE.
OBSERVED MOLDY LEMON IN THE WALK IN COOLER. OBSERVED EMPLOYEE LUNCH BOX PLACED IN COOKING RICE.
OBSERVED MOLDY LEMON IN THE WALK IN COOLER. OBSERVED EMPLOYEE LUNCH BOX PLACED IN COOKING RICE.
OBSERVED MOLDY LEMON IN THE WALK IN COOLER. OBSERVED EMPLOYEE LUNCH BOX PLACED IN COOKING RICE.
OBSERVED MOLDY LEMON IN THE WALK IN COOLER. OBSERVED EMPLOYEE LUNCH BOX PLACED IN COOKING RICE.
OBSERVED MOLDY LEMON IN THE WALK IN COOLER. OBSERVED EMPLOYEE LUNCH BOX PLACED IN COOKING RICE.
OBSERVED MOLDY LEMON IN THE WALK IN COOLER. OBSERVED EMPLOYEE LUNCH BOX PLACED IN COOKING RICE.
OBSERVED MOLDY LEMON IN THE WALK IN COOLER. OBSERVED EMPLOYEE LUNCH BOX PLACED IN COOKING RICE.
OBSERVED MOLDY LEMON IN THE WALK IN COOLER. OBSERVED EMPLOYEE LUNCH BOX PLACED IN COOKING RICE.
OBSERVED MOLDY LEMON IN THE WALK IN COOLER. OBSERVED EMPLOYEE LUNCH BOX PLACED IN COOKING RICE.
OBSERVED MOLDY LEMON IN THE WALK IN COOLER. OBSERVED EMPLOYEE LUNCH BOX PLACED IN COOKING RICE.
OBSERVED MOLDY LEMON IN THE WALK IN COOLER. OBSERVED EMPLOYEE LUNCH BOX PLACED IN COOKING RICE.
OBSERVED MOLDY LEMON IN THE WALK IN COOLER. OBSERVED EMPLOYEE LUNCH BOX PLACED IN COOKING RICE.
OBSERVED MOLDY LEMON IN THE WALK IN COOLER. OBSERVED EMPLOYEE LUNCH BOX PLACED IN COOKING RICE.
OBSERVED MOLDY LEMON IN THE WALK IN COOLER. OBSERVED EMPLOYEE LUNCH BOX PLACED IN COOKING RICE.
OBSERVED MOLDY LEMON IN THE WALK IN COOLER. OBSERVED EMPLOYEE LUNCH BOX PLACED IN COOKING RICE.
OBSERVED MOLDY LEMON IN THE WALK IN COOLER. OBSERVED EMPLOYEE LUNCH BOX PLACED IN COOKING RICE.
OBSERVED MOLDY LEMON IN THE WALK IN COOLER. OBSERVED EMPLOYEE LUNCH BOX PLACED IN COOKING RICE.
OBSERVED MOLDY LEMON IN THE WALK IN COOLER. OBSERVED EMPLOYEE LUNCH BOX PLACED IN COOKING RICE.
OBSERVED MOLDY LEMON IN THE WALK IN COOLER.
OBSERVED FOOD DEBRIS AND STANDING WATER UNDER AND BEHIND EQUIPMENTS THROUGHOUT THE FACILITY.
OBSERVED MOLD LIKE SUBSTANCE IN THE ICE MACHINE, MORE TOWARDS THE TOP SURFACE INSIDE THE ICE MACHINE.
OBSERVED MULTIPLE FOOD CONTAINERS WITHOUT LIDS-COVERS.
OBSERVED BUTTER PLACED BELOW RAW MEAT IN THE WALK IN COOLER. OBSERVED MULTIPLE FOOD CONTAINERS WITHOUT LIDS-COVERS.
OBSERVED BUTTER PLACED BELOW RAW MEAT IN THE WALK IN COOLER. OBSERVED MULTIPLE FOOD CONTAINERS WITHOUT LIDS-COVERS.
OBSERVED BUTTER PLACED BELOW RAW MEAT IN THE WALK IN COOLER. OBSERVED MULTIPLE FOOD CONTAINERS WITHOUT LIDS-COVERS.
OBSERVED BUTTER PLACED BELOW RAW MEAT IN THE WALK IN COOLER. OBSERVED MULTIPLE FOOD CONTAINERS WITHOUT LIDS-COVERS.
OBSERVED BUTTER PLACED BELOW RAW MEAT IN THE WALK IN COOLER. OBSERVED MULTIPLE FOOD CONTAINERS WITHOUT LIDS-COVERS.
OBSERVED BUTTER PLACED BELOW RAW MEAT IN THE WALK IN COOLER. OBSERVED MULTIPLE FOOD CONTAINERS WITHOUT LIDS-COVERS.
OBSERVED BUTTER PLACED BELOW RAW MEAT IN THE WALK IN COOLER. OBSERVED MULTIPLE FOOD CONTAINERS WITHOUT LIDS-COVERS.
OBSERVED BUTTER PLACED BELOW RAW MEAT IN THE WALK IN COOLER. OBSERVED MULTIPLE FOOD CONTAINERS WITHOUT LIDS-COVERS.
OBSERVED BUTTER PLACED BELOW RAW MEAT IN THE WALK IN COOLER. OBSERVED MULTIPLE FOOD CONTAINERS WITHOUT LIDS-COVERS.
OBSERVED BUTTER PLACED BELOW RAW MEAT IN THE WALK IN COOLER. OBSERVED MULTIPLE FOOD CONTAINERS WITHOUT LIDS-COVERS.
OBSERVED BUTTER PLACED BELOW RAW MEAT IN THE WALK IN COOLER. OBSERVED MULTIPLE FOOD CONTAINERS WITHOUT LIDS-COVERS.
OBSERVED BUTTER PLACED BELOW RAW MEAT IN THE WALK IN COOLER. OBSERVED MULTIPLE FOOD CONTAINERS WITHOUT LIDS-COVERS.
OBSERVED BUTTER PLACED BELOW RAW MEAT IN THE WALK IN COOLER. OBSERVED MULTIPLE FOOD CONTAINERS WITHOUT LIDS-COVERS.
OBSERVED BUTTER PLACED BELOW RAW MEAT IN THE WALK IN COOLER. OBSERVED MULTIPLE FOOD CONTAINERS WITHOUT LIDS-COVERS.
OBSERVED BUTTER PLACED BELOW RAW MEAT IN THE WALK IN COOLER. OBSERVED MULTIPLE FOOD CONTAINERS WITHOUT LIDS-COVERS.
OBSERVED BUTTER PLACED BELOW RAW MEAT IN THE WALK IN COOLER. OBSERVED MULTIPLE FOOD CONTAINERS WITHOUT LIDS-COVERS.
OBSERVED BUTTER PLACED BELOW RAW MEAT IN THE WALK IN COOLER. OBSERVED MULTIPLE FOOD CONTAINERS WITHOUT LIDS-COVERS.
OBSERVED BUTTER PLACED BELOW RAW MEAT IN THE WALK IN COOLER. OBSERVED MULTIPLE FOOD CONTAINERS WITHOUT LIDS-COVERS.
OBSERVED BUTTER PLACED BELOW RAW MEAT IN THE WALK IN COOLER. OBSERVED MULTIPLE FOOD CONTAINERS WITHOUT LIDS-COVERS.
OBSERVED BUTTER PLACED BELOW RAW MEAT IN THE WALK IN COOLER. OBSERVED MULTIPLE FOOD CONTAINERS WITHOUT LIDS-COVERS.
OBSERVED BUTTER PLACED BELOW RAW MEAT IN THE WALK IN COOLER. OBSERVED MULTIPLE FOOD CONTAINERS WITHOUT LIDS-COVERS.
OBSERVED BUTTER PLACED BELOW RAW MEAT IN THE WALK IN COOLER. OBSERVED MULTIPLE FOOD CONTAINERS WITHOUT LIDS-COVERS.
OBSERVED BUTTER PLACED BELOW RAW MEAT IN THE WALK IN COOLER. OBSERVED MULTIPLE FOOD CONTAINERS WITHOUT LIDS-COVERS.
OBSERVED BUTTER PLACED BELOW RAW MEAT IN THE WALK IN COOLER. OBSERVED MULTIPLE FOOD CONTAINERS WITHOUT LIDS-COVERS.
OBSERVED BUTTER PLACED BELOW RAW MEAT IN THE WALK IN COOLER. OBSERVED MULTIPLE FOOD CONTAINERS WITHOUT LIDS-COVERS.
OBSERVED BUTTER PLACED BELOW RAW MEAT IN THE WALK IN COOLER. OBSERVED MULTIPLE FOOD CONTAINERS WITHOUT LIDS-COVERS.
OBSERVED BUTTER PLACED BELOW RAW MEAT IN THE WALK IN COOLER. OBSERVED MULTIPLE FOOD CONTAINERS WITHOUT LIDS-COVERS.
OBSERVED BUTTER PLACED BELOW RAW MEAT IN THE WALK IN COOLER. OBSERVED MULTIPLE FOOD CONTAINERS WITHOUT LIDS-COVERS.
OBSERVED BUTTER PLACED BELOW RAW MEAT IN THE WALK IN COOLER. OBSERVED MULTIPLE FOOD CONTAINERS WITHOUT LIDS-COVERS.
OBSERVED BUTTER PLACED BELOW RAW MEAT IN THE WALK IN COOLER. OBSERVED MULTIPLE FOOD CONTAINERS WITHOUT LIDS-COVERS.
OBSERVED BUTTER PLACED BELOW RAW MEAT IN THE WALK IN COOLER. OBSERVED MULTIPLE FOOD CONTAINERS WITHOUT LIDS-COVERS.
OBSERVED BUTTER PLACED BELOW RAW MEAT IN THE WALK IN COOLER. OBSERVED MULTIPLE FOOD CONTAINERS WITHOUT LIDS-COVERS.
OBSERVED BUTTER PLACED BELOW RAW MEAT IN THE WALK IN COOLER. OBSERVED MULTIPLE FOOD CONTAINERS WITHOUT LIDS-COVERS.
OBSERVED BUTTER PLACED BELOW RAW MEAT IN THE WALK IN COOLER. OBSERVED MULTIPLE FOOD CONTAINERS WITHOUT LIDS-COVERS.
OBSERVED BUTTER PLACED BELOW RAW MEAT IN THE WALK IN COOLER. OBSERVED MULTIPLE FOOD CONTAINERS WITHOUT LIDS-COVERS.
OBSERVED BUTTER PLACED BELOW RAW MEAT IN THE WALK IN COOLER. OBSERVED MULTIPLE FOOD CONTAINERS WITHOUT LIDS-COVERS.
OBSERVED BUTTER PLACED BELOW RAW MEAT IN THE WALK IN COOLER. OBSERVED MULTIPLE FOOD CONTAINERS WITHOUT LIDS-COVERS.
OBSERVED BUTTER PLACED BELOW RAW MEAT IN THE WALK IN COOLER. OBSERVED MULTIPLE FOOD CONTAINERS WITHOUT LIDS-COVERS.
OBSERVED BUTTER PLACED BELOW RAW MEAT IN THE WALK IN COOLER. OBSERVED MULTIPLE FOOD CONTAINERS WITHOUT LIDS-COVERS.
OBSERVED BUTTER PLACED BELOW RAW MEAT IN THE WALK IN COOLER. OBSERVED MULTIPLE FOOD CONTAINERS WITHOUT LIDS-COVERS.
OBSERVED BUTTER PLACED BELOW RAW MEAT IN THE WALK IN COOLER. OBSERVED MULTIPLE FOOD CONTAINERS WITHOUT LIDS-COVERS.
OBSERVED BUTTER PLACED BELOW RAW MEAT IN THE WALK IN COOLER. OBSERVED MULTIPLE FOOD CONTAINERS WITHOUT LIDS-COVERS.
OBSERVED BUTTER PLACED BELOW RAW MEAT IN THE WALK IN COOLER. OBSERVED MULTIPLE FOOD CONTAINERS WITHOUT LIDS-COVERS.
OBSERVED BUTTER PLACED BELOW RAW MEAT IN THE WALK IN COOLER. OBSERVED MULTIPLE FOOD CONTAINERS WITHOUT LIDS-COVERS.
OBSERVED BUTTER PLACED BELOW RAW MEAT IN THE WALK IN COOLER. OBSERVED MULTIPLE FOOD CONTAINERS WITHOUT LIDS-COVERS.
OBSERVED BUTTER PLACED BELOW RAW MEAT IN THE WALK IN COOLER. OBSERVED MULTIPLE FOOD CONTAINERS WITHOUT LIDS-COVERS.
OBSERVED BUTTER PLACED BELOW RAW MEAT IN THE WALK IN COOLER. OBSERVED MULTIPLE FOOD CONTAINERS WITHOUT LIDS-COVERS.
OBSERVED BUTTER PLACED BELOW RAW MEAT IN THE WALK IN COOLER. OBSERVED MULTIPLE FOOD CONTAINERS WITHOUT LIDS-COVERS.
OBSERVED BUTTER PLACED BELOW RAW MEAT IN THE WALK IN COOLER. OBSERVED MULTIPLE FOOD CONTAINERS WITHOUT LIDS-COVERS.
OBSERVED BUTTER PLACED BELOW RAW MEAT IN THE WALK IN COOLER. OBSERVED MULTIPLE FOOD CONTAINERS WITHOUT LIDS-COVERS.
OBSERVED BUTTER PLACED BELOW RAW MEAT IN THE WALK IN COOLER.
OBSERVED MULTIPLE UNAPPROVED CONTAINERS.
OBSERVED BOWL-CUP USED AS SCOOP IN BULK FOOD CONTAINERS.
OBSERVED VENT AND FANS IN THE WALK IN COOLER DUSTY AND COVERED WITH MOLD LIKE SUBSTANCE. OBSERVED MULTIPLE UNAPPROVED CONTAINERS.
OBSERVED BOWL-CUP USED AS SCOOP IN BULK FOOD CONTAINERS.
OBSERVED VENT AND FANS IN THE WALK IN COOLER DUSTY AND COVERED WITH MOLD LIKE SUBSTANCE. OBSERVED MULTIPLE UNAPPROVED CONTAINERS.
OBSERVED BOWL-CUP USED AS SCOOP IN BULK FOOD CONTAINERS.
OBSERVED VENT AND FANS IN THE WALK IN COOLER DUSTY AND COVERED WITH MOLD LIKE SUBSTANCE. OBSERVED MULTIPLE UNAPPROVED CONTAINERS.
OBSERVED BOWL-CUP USED AS SCOOP IN BULK FOOD CONTAINERS.
OBSERVED VENT AND FANS IN THE WALK IN COOLER DUSTY AND COVERED WITH MOLD LIKE SUBSTANCE. OBSERVED MULTIPLE UNAPPROVED CONTAINERS.
OBSERVED BOWL-CUP USED AS SCOOP IN BULK FOOD CONTAINERS.
OBSERVED VENT AND FANS IN THE WALK IN COOLER DUSTY AND COVERED WITH MOLD LIKE SUBSTANCE. OBSERVED MULTIPLE UNAPPROVED CONTAINERS.
OBSERVED BOWL-CUP USED AS SCOOP IN BULK FOOD CONTAINERS.
OBSERVED VENT AND FANS IN THE WALK IN COOLER DUSTY AND COVERED WITH MOLD LIKE SUBSTANCE. OBSERVED MULTIPLE UNAPPROVED CONTAINERS.
OBSERVED BOWL-CUP USED AS SCOOP IN BULK FOOD CONTAINERS.
OBSERVED VENT AND FANS IN THE WALK IN COOLER DUSTY AND COVERED WITH MOLD LIKE SUBSTANCE. OBSERVED MULTIPLE UNAPPROVED CONTAINERS.
OBSERVED BOWL-CUP USED AS SCOOP IN BULK FOOD CONTAINERS.
OBSERVED VENT AND FANS IN THE WALK IN COOLER DUSTY AND COVERED WITH MOLD LIKE SUBSTANCE. OBSERVED MULTIPLE UNAPPROVED CONTAINERS.
OBSERVED BOWL-CUP USED AS SCOOP IN BULK FOOD CONTAINERS.
OBSERVED VENT AND FANS IN THE WALK IN COOLER DUSTY AND COVERED WITH MOLD LIKE SUBSTANCE. OBSERVED MULTIPLE UNAPPROVED CONTAINERS.
OBSERVED BOWL-CUP USED AS SCOOP IN BULK FOOD CONTAINERS.
OBSERVED VENT AND FANS IN THE WALK IN COOLER DUSTY AND COVERED WITH MOLD LIKE SUBSTANCE. OBSERVED MULTIPLE UNAPPROVED CONTAINERS.
OBSERVED BOWL-CUP USED AS SCOOP IN BULK FOOD CONTAINERS.
OBSERVED VENT AND FANS IN THE WALK IN COOLER DUSTY AND COVERED WITH MOLD LIKE SUBSTANCE. OBSERVED MULTIPLE UNAPPROVED CONTAINERS.
OBSERVED BOWL-CUP USED AS SCOOP IN BULK FOOD CONTAINERS.
OBSERVED VENT AND FANS IN THE WALK IN COOLER DUSTY AND COVERED WITH MOLD LIKE SUBSTANCE. OBSERVED MULTIPLE UNAPPROVED CONTAINERS.
OBSERVED BOWL-CUP USED AS SCOOP IN BULK FOOD CONTAINERS.
OBSERVED VENT AND FANS IN THE WALK IN COOLER DUSTY AND COVERED WITH MOLD LIKE SUBSTANCE. OBSERVED MULTIPLE UNAPPROVED CONTAINERS.
OBSERVED BOWL-CUP USED AS SCOOP IN BULK FOOD CONTAINERS.
OBSERVED VENT AND FANS IN THE WALK IN COOLER DUSTY AND COVERED WITH MOLD LIKE SUBSTANCE. OBSERVED MULTIPLE UNAPPROVED CONTAINERS.
OBSERVED BOWL-CUP USED AS SCOOP IN BULK FOOD CONTAINERS.
OBSERVED VENT AND FANS IN THE WALK IN COOLER DUSTY AND COVERED WITH MOLD LIKE SUBSTANCE. OBSERVED MULTIPLE UNAPPROVED CONTAINERS.
OBSERVED BOWL-CUP USED AS SCOOP IN BULK FOOD CONTAINERS.
OBSERVED VENT AND FANS IN THE WALK IN COOLER DUSTY AND COVERED WITH MOLD LIKE SUBSTANCE. OBSERVED MULTIPLE UNAPPROVED CONTAINERS.
OBSERVED BOWL-CUP USED AS SCOOP IN BULK FOOD CONTAINERS.
OBSERVED VENT AND FANS IN THE WALK IN COOLER DUSTY AND COVERED WITH MOLD LIKE SUBSTANCE. OBSERVED MULTIPLE UNAPPROVED CONTAINERS.
OBSERVED BOWL-CUP USED AS SCOOP IN BULK FOOD CONTAINERS.
OBSERVED VENT AND FANS IN THE WALK IN COOLER DUSTY AND COVERED WITH MOLD LIKE SUBSTANCE. OBSERVED MULTIPLE UNAPPROVED CONTAINERS.
OBSERVED BOWL-CUP USED AS SCOOP IN BULK FOOD CONTAINERS.
OBSERVED VENT AND FANS IN THE WALK IN COOLER DUSTY AND COVERED WITH MOLD LIKE SUBSTANCE. OBSERVED MULTIPLE UNAPPROVED CONTAINERS.
OBSERVED BOWL-CUP USED AS SCOOP IN BULK FOOD CONTAINERS.
OBSERVED VENT AND FANS IN THE WALK IN COOLER DUSTY AND COVERED WITH MOLD LIKE SUBSTANCE. OBSERVED MULTIPLE UNAPPROVED CONTAINERS.
OBSERVED BOWL-CUP USED AS SCOOP IN BULK FOOD CONTAINERS.
OBSERVED VENT AND FANS IN THE WALK IN COOLER DUSTY AND COVERED WITH MOLD LIKE SUBSTANCE. OBSERVED MULTIPLE UNAPPROVED CONTAINERS.
OBSERVED BOWL-CUP USED AS SCOOP IN BULK FOOD CONTAINERS.
OBSERVED VENT AND FANS IN THE WALK IN COOLER DUSTY AND COVERED WITH MOLD LIKE SUBSTANCE. OBSERVED MULTIPLE UNAPPROVED CONTAINERS.
OBSERVED BOWL-CUP USED AS SCOOP IN BULK FOOD CONTAINERS.
OBSERVED VENT AND FANS IN THE WALK IN COOLER DUSTY AND COVERED WITH MOLD LIKE SUBSTANCE. OBSERVED MULTIPLE UNAPPROVED CONTAINERS.
OBSERVED BOWL-CUP USED AS SCOOP IN BULK FOOD CONTAINERS.
OBSERVED VENT AND FANS IN THE WALK IN COOLER DUSTY AND COVERED WITH MOLD LIKE SUBSTANCE. OBSERVED MULTIPLE UNAPPROVED CONTAINERS.
OBSERVED BOWL-CUP USED AS SCOOP IN BULK FOOD CONTAINERS.
OBSERVED VENT AND FANS IN THE WALK IN COOLER DUSTY AND COVERED WITH MOLD LIKE SUBSTANCE. OBSERVED MULTIPLE UNAPPROVED CONTAINERS.
OBSERVED BOWL-CUP USED AS SCOOP IN BULK FOOD CONTAINERS.
OBSERVED VENT AND FANS IN THE WALK IN COOLER DUSTY AND COVERED WITH MOLD LIKE SUBSTANCE. OBSERVED MULTIPLE UNAPPROVED CONTAINERS.
OBSERVED BOWL-CUP USED AS SCOOP IN BULK FOOD CONTAINERS.
OBSERVED VENT AND FANS IN THE WALK IN COOLER DUSTY AND COVERED WITH MOLD LIKE SUBSTANCE. OBSERVED MULTIPLE UNAPPROVED CONTAINERS.
OBSERVED BOWL-CUP USED AS SCOOP IN BULK FOOD CONTAINERS.
OBSERVED VENT AND FANS IN THE WALK IN COOLER DUSTY AND COVERED WITH MOLD LIKE SUBSTANCE. OBSERVED MULTIPLE UNAPPROVED CONTAINERS.
OBSERVED BOWL-CUP USED AS SCOOP IN BULK FOOD CONTAINERS.
OBSERVED VENT AND FANS IN THE WALK IN COOLER DUSTY AND COVERED WITH MOLD LIKE SUBSTANCE. OBSERVED MULTIPLE UNAPPROVED CONTAINERS.
OBSERVED BOWL-CUP USED AS SCOOP IN BULK FOOD CONTAINERS.
OBSERVED VENT AND FANS IN THE WALK IN COOLER DUSTY AND COVERED WITH MOLD LIKE SUBSTANCE. OBSERVED MULTIPLE UNAPPROVED CONTAINERS.
OBSERVED BOWL-CUP USED AS SCOOP IN BULK FOOD CONTAINERS.
OBSERVED VENT AND FANS IN THE WALK IN COOLER DUSTY AND COVERED WITH MOLD LIKE SUBSTANCE. OBSERVED MULTIPLE UNAPPROVED CONTAINERS.
OBSERVED BOWL-CUP USED AS SCOOP IN BULK FOOD CONTAINERS.
OBSERVED VENT AND FANS IN THE WALK IN COOLER DUSTY AND COVERED WITH MOLD LIKE SUBSTANCE. OBSERVED MULTIPLE UNAPPROVED CONTAINERS.
OBSERVED BOWL-CUP USED AS SCOOP IN BULK FOOD CONTAINERS.
OBSERVED VENT AND FANS IN THE WALK IN COOLER DUSTY AND COVERED WITH MOLD LIKE SUBSTANCE. OBSERVED MULTIPLE UNAPPROVED CONTAINERS.
OBSERVED BOWL-CUP USED AS SCOOP IN BULK FOOD CONTAINERS.
OBSERVED VENT AND FANS IN THE WALK IN COOLER DUSTY AND COVERED WITH MOLD LIKE SUBSTANCE. OBSERVED MULTIPLE UNAPPROVED CONTAINERS.
OBSERVED BOWL-CUP USED AS SCOOP IN BULK FOOD CONTAINERS.
OBSERVED VENT AND FANS IN THE WALK IN COOLER DUSTY AND COVERED WITH MOLD LIKE SUBSTANCE. OBSERVED MULTIPLE UNAPPROVED CONTAINERS.
OBSERVED BOWL-CUP USED AS SCOOP IN BULK FOOD CONTAINERS.
OBSERVED VENT AND FANS IN THE WALK IN COOLER DUSTY AND COVERED WITH MOLD LIKE SUBSTANCE. OBSERVED MULTIPLE UNAPPROVED CONTAINERS.
OBSERVED BOWL-CUP USED AS SCOOP IN BULK FOOD CONTAINERS.
OBSERVED VENT AND FANS IN THE WALK IN COOLER DUSTY AND COVERED WITH MOLD LIKE SUBSTANCE. OBSERVED MULTIPLE UNAPPROVED CONTAINERS.
OBSERVED BOWL-CUP USED AS SCOOP IN BULK FOOD CONTAINERS.
OBSERVED VENT AND FANS IN THE WALK IN COOLER DUSTY AND COVERED WITH MOLD LIKE SUBSTANCE. OBSERVED MULTIPLE UNAPPROVED CONTAINERS.
OBSERVED BOWL-CUP USED AS SCOOP IN BULK FOOD CONTAINERS.
OBSERVED VENT AND FANS IN THE WALK IN COOLER DUSTY AND COVERED WITH MOLD LIKE SUBSTANCE. OBSERVED MULTIPLE UNAPPROVED CONTAINERS.
OBSERVED BOWL-CUP USED AS SCOOP IN BULK FOOD CONTAINERS.
OBSERVED VENT AND FANS IN THE WALK IN COOLER DUSTY AND COVERED WITH MOLD LIKE SUBSTANCE. OBSERVED MULTIPLE UNAPPROVED CONTAINERS.
OBSERVED BOWL-CUP USED AS SCOOP IN BULK FOOD CONTAINERS.
OBSERVED VENT AND FANS IN THE WALK IN COOLER DUSTY AND COVERED WITH MOLD LIKE SUBSTANCE. OBSERVED MULTIPLE UNAPPROVED CONTAINERS.
OBSERVED BOWL-CUP USED AS SCOOP IN BULK FOOD CONTAINERS.
OBSERVED VENT AND FANS IN THE WALK IN COOLER DUSTY AND COVERED WITH MOLD LIKE SUBSTANCE. OBSERVED MULTIPLE UNAPPROVED CONTAINERS.
OBSERVED BOWL-CUP USED AS SCOOP IN BULK FOOD CONTAINERS.
OBSERVED VENT AND FANS IN THE WALK IN COOLER DUSTY AND COVERED WITH MOLD LIKE SUBSTANCE. OBSERVED MULTIPLE UNAPPROVED CONTAINERS.
OBSERVED BOWL-CUP USED AS SCOOP IN BULK FOOD CONTAINERS.
OBSERVED VENT AND FANS IN THE WALK IN COOLER DUSTY AND COVERED WITH MOLD LIKE SUBSTANCE. OBSERVED MULTIPLE UNAPPROVED CONTAINERS.
OBSERVED BOWL-CUP USED AS SCOOP IN BULK FOOD CONTAINERS.
OBSERVED VENT AND FANS IN THE WALK IN COOLER DUSTY AND COVERED WITH MOLD LIKE SUBSTANCE. OBSERVED MULTIPLE UNAPPROVED CONTAINERS.
OBSERVED BOWL-CUP USED AS SCOOP IN BULK FOOD CONTAINERS.
OBSERVED VENT AND FANS IN THE WALK IN COOLER DUSTY AND COVERED WITH MOLD LIKE SUBSTANCE. OBSERVED MULTIPLE UNAPPROVED CONTAINERS.
OBSERVED BOWL-CUP USED AS SCOOP IN BULK FOOD CONTAINERS.
OBSERVED VENT AND FANS IN THE WALK IN COOLER DUSTY AND COVERED WITH MOLD LIKE SUBSTANCE. OBSERVED MULTIPLE UNAPPROVED CONTAINERS.
OBSERVED BOWL-CUP USED AS SCOOP IN BULK FOOD CONTAINERS.
OBSERVED VENT AND FANS IN THE WALK IN COOLER DUSTY AND COVERED WITH MOLD LIKE SUBSTANCE. OBSERVED MULTIPLE UNAPPROVED CONTAINERS.
OBSERVED BOWL-CUP USED AS SCOOP IN BULK FOOD CONTAINERS.
OBSERVED VENT AND FANS IN THE WALK IN COOLER DUSTY AND COVERED WITH MOLD LIKE SUBSTANCE. OBSERVED MULTIPLE UNAPPROVED CONTAINERS.
OBSERVED BOWL-CUP USED AS SCOOP IN BULK FOOD CONTAINERS.
OBSERVED VENT AND FANS IN THE WALK IN COOLER DUSTY AND COVERED WITH MOLD LIKE SUBSTANCE. OBSERVED MULTIPLE UNAPPROVED CONTAINERS.
OBSERVED BOWL-CUP USED AS SCOOP IN BULK FOOD CONTAINERS.
OBSERVED VENT AND FANS IN THE WALK IN COOLER DUSTY AND COVERED WITH MOLD LIKE SUBSTANCE.
OBSERVED SHRIMP IN PREP SINK KEPT AT ROOM TEMPERATURE.

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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:

Afghan African American Argentinian Asian Austrian Bagels Bakery Barbecue Bolivian Brazilian Breakfast & Brunch Buffet Burgers Cajun & Creole California Caribbean Chicken Chilean Chinese Coffee Colombian Cuban Delicatessen Desserts & Ice Cream Dim Sum Diner Dominican Donuts Eastern European Ecuadorian El Salvadoran English & Irish Ethiopian & Eritrean European Fast Food Filipino Floribbean French Frozen Yogurt Gastropub German Greek Guatemalan Hawaiian Honduran Hot Dogs & Sausages Indian Indonesian International Italian Jamaican Japanese Korean Kosher Latin American Mediterranean Mexican Middle Eastern Modern American Moroccan Nicaraguan Noodle Shop Nuevo Latino Organic Pakistani Peruvian Pizza Portuguese Pub Food Puerto Rican Russian Salad Sandwiches & Subs Seafood Smoothies Soup Southern & Soul Southwestern Spanish Steakhouse Sushi Tacos Tapas Tea Teriyaki Tex-Mex Thai Turkish Uruguayan Vegetarian Venezuelan Vietnamese Wine Bar

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