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

Business Info

Restaurant: LEFT BANK
Address: 377 Santana Row 1100, San Jose, CA 95128
Type: Restaurant 26+ Employees
Total inspections: 12
Last inspection: Oct 4, 2013

Score
(the higher the better)
94

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Violation descriptions and comments

No employees shall eat, drink, or smoke in any work area. (113977)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
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 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))
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 employees preparing, serving or handling food or utensils shall wear clean, washable outer garments or uniforms and shall wear a hairnet, cap, or other suitable covering to confine hair. (113969, 113971)
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)
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)

Comminuted meat, raw eggs, or any food containing comminuted meat or raw eggs, shall be heated to 155�°F for 15 sec. Single pieces of meat, and eggs for immediate service, shall be heated to 145�°F for 15 sec. Poultry, comminuted poultry, stuffed fish / meat / poultry shall be heated to 165�°F. Other temperature requirements may apply. (114004, 114008, 114010)
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))
HACCP Plan when required is available. 114419. Variance letter from CA Dept of Public Health approving a deviation from standard health code requirements shall be maintained at the food facility. 114057, 114057.1
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)
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
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)

Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
All potentially hazardous food shall be RAPIDLY cooled from 135�°F to 70�°F, within 2 hours, and then from 70�°F to 41 �°F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
All 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 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)
Comminuted meat, raw eggs, or any food containing comminuted meat or raw eggs, shall be heated to 155�°F for 15 sec. Single pieces of meat, and eggs for immediate service, shall be heated to 145�°F for 15 sec. Poultry, comminuted poultry, stuffed fish / meat / poultry shall be heated to 165�°F. Other temperature requirements may apply. (114004, 114008, 114010)
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
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 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)
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)
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 nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
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)

All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
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)
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)
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 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))
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)
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)
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)
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)

HAND WASH SINK AT COOK LINE BLOCKED BY LARGE CUTTING BOARD.
INOPERABLE LIGHT NOTED AT HOOD VENTILATION SYSTEM AT COOK LINE.
EXCESS CONDENSATION NOTED INSIDE HOOD ABOVE MECHANICAL DISHWASHER. INOPERABLE LIGHT NOTED AT HOOD VENTILATION SYSTEM AT COOK LINE.
EXCESS CONDENSATION NOTED INSIDE HOOD ABOVE MECHANICAL DISHWASHER. INOPERABLE LIGHT NOTED AT HOOD VENTILATION SYSTEM AT COOK LINE.
EXCESS CONDENSATION NOTED INSIDE HOOD ABOVE MECHANICAL DISHWASHER. INOPERABLE LIGHT NOTED AT HOOD VENTILATION SYSTEM AT COOK LINE.
EXCESS CONDENSATION NOTED INSIDE HOOD ABOVE MECHANICAL DISHWASHER. INOPERABLE LIGHT NOTED AT HOOD VENTILATION SYSTEM AT COOK LINE.
EXCESS CONDENSATION NOTED INSIDE HOOD ABOVE MECHANICAL DISHWASHER. INOPERABLE LIGHT NOTED AT HOOD VENTILATION SYSTEM AT COOK LINE.
EXCESS CONDENSATION NOTED INSIDE HOOD ABOVE MECHANICAL DISHWASHER. INOPERABLE LIGHT NOTED AT HOOD VENTILATION SYSTEM AT COOK LINE.
EXCESS CONDENSATION NOTED INSIDE HOOD ABOVE MECHANICAL DISHWASHER. INOPERABLE LIGHT NOTED AT HOOD VENTILATION SYSTEM AT COOK LINE.
EXCESS CONDENSATION NOTED INSIDE HOOD ABOVE MECHANICAL DISHWASHER. INOPERABLE LIGHT NOTED AT HOOD VENTILATION SYSTEM AT COOK LINE.
EXCESS CONDENSATION NOTED INSIDE HOOD ABOVE MECHANICAL DISHWASHER. INOPERABLE LIGHT NOTED AT HOOD VENTILATION SYSTEM AT COOK LINE.
EXCESS CONDENSATION NOTED INSIDE HOOD ABOVE MECHANICAL DISHWASHER. INOPERABLE LIGHT NOTED AT HOOD VENTILATION SYSTEM AT COOK LINE.
EXCESS CONDENSATION NOTED INSIDE HOOD ABOVE MECHANICAL DISHWASHER. INOPERABLE LIGHT NOTED AT HOOD VENTILATION SYSTEM AT COOK LINE.
EXCESS CONDENSATION NOTED INSIDE HOOD ABOVE MECHANICAL DISHWASHER. INOPERABLE LIGHT NOTED AT HOOD VENTILATION SYSTEM AT COOK LINE.
EXCESS CONDENSATION NOTED INSIDE HOOD ABOVE MECHANICAL DISHWASHER. INOPERABLE LIGHT NOTED AT HOOD VENTILATION SYSTEM AT COOK LINE.
EXCESS CONDENSATION NOTED INSIDE HOOD ABOVE MECHANICAL DISHWASHER. INOPERABLE LIGHT NOTED AT HOOD VENTILATION SYSTEM AT COOK LINE.
EXCESS CONDENSATION NOTED INSIDE HOOD ABOVE MECHANICAL DISHWASHER. INOPERABLE LIGHT NOTED AT HOOD VENTILATION SYSTEM AT COOK LINE.
EXCESS CONDENSATION NOTED INSIDE HOOD ABOVE MECHANICAL DISHWASHER. INOPERABLE LIGHT NOTED AT HOOD VENTILATION SYSTEM AT COOK LINE.
EXCESS CONDENSATION NOTED INSIDE HOOD ABOVE MECHANICAL DISHWASHER. INOPERABLE LIGHT NOTED AT HOOD VENTILATION SYSTEM AT COOK LINE.
EXCESS CONDENSATION NOTED INSIDE HOOD ABOVE MECHANICAL DISHWASHER. INOPERABLE LIGHT NOTED AT HOOD VENTILATION SYSTEM AT COOK LINE.
EXCESS CONDENSATION NOTED INSIDE HOOD ABOVE MECHANICAL DISHWASHER. INOPERABLE LIGHT NOTED AT HOOD VENTILATION SYSTEM AT COOK LINE.
EXCESS CONDENSATION NOTED INSIDE HOOD ABOVE MECHANICAL DISHWASHER. INOPERABLE LIGHT NOTED AT HOOD VENTILATION SYSTEM AT COOK LINE.
EXCESS CONDENSATION NOTED INSIDE HOOD ABOVE MECHANICAL DISHWASHER. INOPERABLE LIGHT NOTED AT HOOD VENTILATION SYSTEM AT COOK LINE.
EXCESS CONDENSATION NOTED INSIDE HOOD ABOVE MECHANICAL DISHWASHER. INOPERABLE LIGHT NOTED AT HOOD VENTILATION SYSTEM AT COOK LINE.
EXCESS CONDENSATION NOTED INSIDE HOOD ABOVE MECHANICAL DISHWASHER. INOPERABLE LIGHT NOTED AT HOOD VENTILATION SYSTEM AT COOK LINE.
EXCESS CONDENSATION NOTED INSIDE HOOD ABOVE MECHANICAL DISHWASHER. INOPERABLE LIGHT NOTED AT HOOD VENTILATION SYSTEM AT COOK LINE.
EXCESS CONDENSATION NOTED INSIDE HOOD ABOVE MECHANICAL DISHWASHER. INOPERABLE LIGHT NOTED AT HOOD VENTILATION SYSTEM AT COOK LINE.
EXCESS CONDENSATION NOTED INSIDE HOOD ABOVE MECHANICAL DISHWASHER. INOPERABLE LIGHT NOTED AT HOOD VENTILATION SYSTEM AT COOK LINE.
EXCESS CONDENSATION NOTED INSIDE HOOD ABOVE MECHANICAL DISHWASHER. INOPERABLE LIGHT NOTED AT HOOD VENTILATION SYSTEM AT COOK LINE.
EXCESS CONDENSATION NOTED INSIDE HOOD ABOVE MECHANICAL DISHWASHER. INOPERABLE LIGHT NOTED AT HOOD VENTILATION SYSTEM AT COOK LINE.
EXCESS CONDENSATION NOTED INSIDE HOOD ABOVE MECHANICAL DISHWASHER. INOPERABLE LIGHT NOTED AT HOOD VENTILATION SYSTEM AT COOK LINE.
EXCESS CONDENSATION NOTED INSIDE HOOD ABOVE MECHANICAL DISHWASHER. INOPERABLE LIGHT NOTED AT HOOD VENTILATION SYSTEM AT COOK LINE.
EXCESS CONDENSATION NOTED INSIDE HOOD ABOVE MECHANICAL DISHWASHER. INOPERABLE LIGHT NOTED AT HOOD VENTILATION SYSTEM AT COOK LINE.
EXCESS CONDENSATION NOTED INSIDE HOOD ABOVE MECHANICAL DISHWASHER. INOPERABLE LIGHT NOTED AT HOOD VENTILATION SYSTEM AT COOK LINE.
EXCESS CONDENSATION NOTED INSIDE HOOD ABOVE MECHANICAL DISHWASHER. INOPERABLE LIGHT NOTED AT HOOD VENTILATION SYSTEM AT COOK LINE.
EXCESS CONDENSATION NOTED INSIDE HOOD ABOVE MECHANICAL DISHWASHER. INOPERABLE LIGHT NOTED AT HOOD VENTILATION SYSTEM AT COOK LINE.
EXCESS CONDENSATION NOTED INSIDE HOOD ABOVE MECHANICAL DISHWASHER. INOPERABLE LIGHT NOTED AT HOOD VENTILATION SYSTEM AT COOK LINE.
EXCESS CONDENSATION NOTED INSIDE HOOD ABOVE MECHANICAL DISHWASHER. INOPERABLE LIGHT NOTED AT HOOD VENTILATION SYSTEM AT COOK LINE.
EXCESS CONDENSATION NOTED INSIDE HOOD ABOVE MECHANICAL DISHWASHER. INOPERABLE LIGHT NOTED AT HOOD VENTILATION SYSTEM AT COOK LINE.
EXCESS CONDENSATION NOTED INSIDE HOOD ABOVE MECHANICAL DISHWASHER. INOPERABLE LIGHT NOTED AT HOOD VENTILATION SYSTEM AT COOK LINE.
EXCESS CONDENSATION NOTED INSIDE HOOD ABOVE MECHANICAL DISHWASHER. INOPERABLE LIGHT NOTED AT HOOD VENTILATION SYSTEM AT COOK LINE.
EXCESS CONDENSATION NOTED INSIDE HOOD ABOVE MECHANICAL DISHWASHER. INOPERABLE LIGHT NOTED AT HOOD VENTILATION SYSTEM AT COOK LINE.
EXCESS CONDENSATION NOTED INSIDE HOOD ABOVE MECHANICAL DISHWASHER. INOPERABLE LIGHT NOTED AT HOOD VENTILATION SYSTEM AT COOK LINE.
EXCESS CONDENSATION NOTED INSIDE HOOD ABOVE MECHANICAL DISHWASHER. INOPERABLE LIGHT NOTED AT HOOD VENTILATION SYSTEM AT COOK LINE.
EXCESS CONDENSATION NOTED INSIDE HOOD ABOVE MECHANICAL DISHWASHER. INOPERABLE LIGHT NOTED AT HOOD VENTILATION SYSTEM AT COOK LINE.
EXCESS CONDENSATION NOTED INSIDE HOOD ABOVE MECHANICAL DISHWASHER. INOPERABLE LIGHT NOTED AT HOOD VENTILATION SYSTEM AT COOK LINE.
EXCESS CONDENSATION NOTED INSIDE HOOD ABOVE MECHANICAL DISHWASHER. INOPERABLE LIGHT NOTED AT HOOD VENTILATION SYSTEM AT COOK LINE.
EXCESS CONDENSATION NOTED INSIDE HOOD ABOVE MECHANICAL DISHWASHER. INOPERABLE LIGHT NOTED AT HOOD VENTILATION SYSTEM AT COOK LINE.
EXCESS CONDENSATION NOTED INSIDE HOOD ABOVE MECHANICAL DISHWASHER. INOPERABLE LIGHT NOTED AT HOOD VENTILATION SYSTEM AT COOK LINE.
EXCESS CONDENSATION NOTED INSIDE HOOD ABOVE MECHANICAL DISHWASHER. INOPERABLE LIGHT NOTED AT HOOD VENTILATION SYSTEM AT COOK LINE.
EXCESS CONDENSATION NOTED INSIDE HOOD ABOVE MECHANICAL DISHWASHER. INOPERABLE LIGHT NOTED AT HOOD VENTILATION SYSTEM AT COOK LINE.
EXCESS CONDENSATION NOTED INSIDE HOOD ABOVE MECHANICAL DISHWASHER. INOPERABLE LIGHT NOTED AT HOOD VENTILATION SYSTEM AT COOK LINE.
EXCESS CONDENSATION NOTED INSIDE HOOD ABOVE MECHANICAL DISHWASHER. INOPERABLE LIGHT NOTED AT HOOD VENTILATION SYSTEM AT COOK LINE.
EXCESS CONDENSATION NOTED INSIDE HOOD ABOVE MECHANICAL DISHWASHER. INOPERABLE LIGHT NOTED AT HOOD VENTILATION SYSTEM AT COOK LINE.
EXCESS CONDENSATION NOTED INSIDE HOOD ABOVE MECHANICAL DISHWASHER. INOPERABLE LIGHT NOTED AT HOOD VENTILATION SYSTEM AT COOK LINE.
EXCESS CONDENSATION NOTED INSIDE HOOD ABOVE MECHANICAL DISHWASHER.
LACK OF CHLORINE TEST STRIPS.
LACK OF INTERNAL THERMOMETERS IN SEVERAL PREP AND UPRIGHT REACH IN UNITS.
LEAK NOTED AT WARE WASH SINK AREA NEXT TO MECHANICAL DISHWASHER.
MEASURED HOT WATER AT 112-113F AT FOOD PREP SINK.
MEASURED QUAT SANITIZER AT 150PPM AT TWO COMP SINK AND CHLORINE AT LESS THAN 50PPM AT BAR MECHANICAL DISHWASHER.
MECHANICAL DISHWASHER IN MAIN KITCHEN APPEARS TO BE SPRAYING WATER OUT WHEN IN USE.
PREP UNIT/ COLD HOLDING UNIT NEXT TO WALL AT COOK LINE AREA MEASURED INTERNAL BETWEEN 48-55F.
RAW MEATS (CHORIZO, BEEF) NOTED BEING STORED BEHIND AND NEXT TO COOKED AND READY TO EAT FOODS (VEGETABLES, SAUCES).

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)
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))
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
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 BAR ICE SCOOPS MAY NOT BE STORED IN ICE OR ALONG SIDE BOTTLES.
AT BAR HOSE FOR SODA GUN HAS BLACK MOLD THE SUBSTANCE ON IT IS TOUCHING ICE.
AT BAR HOSE FOR SODA GUN HAS BLACK MOLD THE SUBSTANCE ON IT IS TOUCHING ICE.
AT BAR HOSE FOR SODA GUN HAS BLACK MOLD THE SUBSTANCE ON IT IS TOUCHING ICE.
AT BAR HOSE FOR SODA GUN HAS BLACK MOLD THE SUBSTANCE ON IT IS TOUCHING ICE.
AT BAR HOSE FOR SODA GUN HAS BLACK MOLD THE SUBSTANCE ON IT IS TOUCHING ICE.
AT BAR HOSE FOR SODA GUN HAS BLACK MOLD THE SUBSTANCE ON IT IS TOUCHING ICE.
AT BAR HOSE FOR SODA GUN HAS BLACK MOLD THE SUBSTANCE ON IT IS TOUCHING ICE.
AT BAR HOSE FOR SODA GUN HAS BLACK MOLD THE SUBSTANCE ON IT IS TOUCHING ICE.
AT BAR HOSE FOR SODA GUN HAS BLACK MOLD THE SUBSTANCE ON IT IS TOUCHING ICE.
AT BAR HOSE FOR SODA GUN HAS BLACK MOLD THE SUBSTANCE ON IT IS TOUCHING ICE.
AT BAR HOSE FOR SODA GUN HAS BLACK MOLD THE SUBSTANCE ON IT IS TOUCHING ICE.
AT BAR HOSE FOR SODA GUN HAS BLACK MOLD THE SUBSTANCE ON IT IS TOUCHING ICE.
AT BAR HOSE FOR SODA GUN HAS BLACK MOLD THE SUBSTANCE ON IT IS TOUCHING ICE.
BAR DISHWASHER 0PPM CHLORINE. BOTTLE EMPTY.
ON COOK LINE ONE 4-DOOR UNDER COUNTER UNIT AND ONE DRAWER UNDER COUNTER UNIT INTERNAL FOOD TEMPERATURE 47-52F AT 4PM.
THE COOK LINE HAND SINK HAS NO MOUNTED PAPER TOWEL DISPENSER AS IT BROKE.
WIPING CLOTH SANITIZER BUCKETS <150PPM AFTER LUNCH.

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

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Takes reservations:

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Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

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

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

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

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