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4. Santa Clara County, CA Restaurants

Business Info

Restaurant: LINDA'S MEXICAN FOOD
Address: 1179 E Santa Clara Street, San Jose, CA 95116
Type: Restaurant 0-5 Employees
Total inspections: 8
Last inspection: Sep 30, 2013

Score
(the higher the better)
93

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Violation descriptions and comments

All potentially hazardous food shall be RAPIDLY cooled from 135�°F to 70�°F, within 2 hours, and then from 70�°F to 41 �°F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
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)
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)
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
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 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))
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)
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))
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)
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)

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

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)
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 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))
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)
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 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 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)
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)

FOOD SAFETY CERTIFICATE IS UNAVAILABLE.
FOUND UNAPPROVED CONTAINERS OF PINTO BEANS AND ONION IN DRY STORAGE AREA.
LACK OF LIGHT COVER IN KITCHEN AND AT STEAM TABLE.
OBSERVED CLEAN POTS ARE STORED ON THE FLOOR.
OBSERVED UNCOVERED FOOD CONTAINERS IN TWO DOOR TALL COOLER KITCHEN.
OBSERVED ONION AND PINTO BEANS BINS ARE ON THE FLOOR IN DRY STORAGE.
NO LABEL ON FLOUR CONTAINER IN DRY STORAGE AREA.
OBSERVED WHITE CLOTH COVERED RAW PORK IN COOLER. OBSERVED UNCOVERED FOOD CONTAINERS IN TWO DOOR TALL COOLER KITCHEN.
OBSERVED ONION AND PINTO BEANS BINS ARE ON THE FLOOR IN DRY STORAGE.
NO LABEL ON FLOUR CONTAINER IN DRY STORAGE AREA.
OBSERVED WHITE CLOTH COVERED RAW PORK IN COOLER. OBSERVED UNCOVERED FOOD CONTAINERS IN TWO DOOR TALL COOLER KITCHEN.
OBSERVED ONION AND PINTO BEANS BINS ARE ON THE FLOOR IN DRY STORAGE.
NO LABEL ON FLOUR CONTAINER IN DRY STORAGE AREA.
OBSERVED WHITE CLOTH COVERED RAW PORK IN COOLER. OBSERVED UNCOVERED FOOD CONTAINERS IN TWO DOOR TALL COOLER KITCHEN.
OBSERVED ONION AND PINTO BEANS BINS ARE ON THE FLOOR IN DRY STORAGE.
NO LABEL ON FLOUR CONTAINER IN DRY STORAGE AREA.
OBSERVED WHITE CLOTH COVERED RAW PORK IN COOLER. OBSERVED UNCOVERED FOOD CONTAINERS IN TWO DOOR TALL COOLER KITCHEN.
OBSERVED ONION AND PINTO BEANS BINS ARE ON THE FLOOR IN DRY STORAGE.
NO LABEL ON FLOUR CONTAINER IN DRY STORAGE AREA.
OBSERVED WHITE CLOTH COVERED RAW PORK IN COOLER. OBSERVED UNCOVERED FOOD CONTAINERS IN TWO DOOR TALL COOLER KITCHEN.
OBSERVED ONION AND PINTO BEANS BINS ARE ON THE FLOOR IN DRY STORAGE.
NO LABEL ON FLOUR CONTAINER IN DRY STORAGE AREA.
OBSERVED WHITE CLOTH COVERED RAW PORK IN COOLER. OBSERVED UNCOVERED FOOD CONTAINERS IN TWO DOOR TALL COOLER KITCHEN.
OBSERVED ONION AND PINTO BEANS BINS ARE ON THE FLOOR IN DRY STORAGE.
NO LABEL ON FLOUR CONTAINER IN DRY STORAGE AREA.
OBSERVED WHITE CLOTH COVERED RAW PORK IN COOLER. OBSERVED UNCOVERED FOOD CONTAINERS IN TWO DOOR TALL COOLER KITCHEN.
OBSERVED ONION AND PINTO BEANS BINS ARE ON THE FLOOR IN DRY STORAGE.
NO LABEL ON FLOUR CONTAINER IN DRY STORAGE AREA.
OBSERVED WHITE CLOTH COVERED RAW PORK IN COOLER. OBSERVED UNCOVERED FOOD CONTAINERS IN TWO DOOR TALL COOLER KITCHEN.
OBSERVED ONION AND PINTO BEANS BINS ARE ON THE FLOOR IN DRY STORAGE.
NO LABEL ON FLOUR CONTAINER IN DRY STORAGE AREA.
OBSERVED WHITE CLOTH COVERED RAW PORK IN COOLER. OBSERVED UNCOVERED FOOD CONTAINERS IN TWO DOOR TALL COOLER KITCHEN.
OBSERVED ONION AND PINTO BEANS BINS ARE ON THE FLOOR IN DRY STORAGE.
NO LABEL ON FLOUR CONTAINER IN DRY STORAGE AREA.
OBSERVED WHITE CLOTH COVERED RAW PORK IN COOLER. OBSERVED UNCOVERED FOOD CONTAINERS IN TWO DOOR TALL COOLER KITCHEN.
OBSERVED ONION AND PINTO BEANS BINS ARE ON THE FLOOR IN DRY STORAGE.
NO LABEL ON FLOUR CONTAINER IN DRY STORAGE AREA.
OBSERVED WHITE CLOTH COVERED RAW PORK IN COOLER. OBSERVED UNCOVERED FOOD CONTAINERS IN TWO DOOR TALL COOLER KITCHEN.
OBSERVED ONION AND PINTO BEANS BINS ARE ON THE FLOOR IN DRY STORAGE.
NO LABEL ON FLOUR CONTAINER IN DRY STORAGE AREA.
OBSERVED WHITE CLOTH COVERED RAW PORK IN COOLER. OBSERVED UNCOVERED FOOD CONTAINERS IN TWO DOOR TALL COOLER KITCHEN.
OBSERVED ONION AND PINTO BEANS BINS ARE ON THE FLOOR IN DRY STORAGE.
NO LABEL ON FLOUR CONTAINER IN DRY STORAGE AREA.
OBSERVED WHITE CLOTH COVERED RAW PORK IN COOLER. OBSERVED UNCOVERED FOOD CONTAINERS IN TWO DOOR TALL COOLER KITCHEN.
OBSERVED ONION AND PINTO BEANS BINS ARE ON THE FLOOR IN DRY STORAGE.
NO LABEL ON FLOUR CONTAINER IN DRY STORAGE AREA.
OBSERVED WHITE CLOTH COVERED RAW PORK IN COOLER. OBSERVED UNCOVERED FOOD CONTAINERS IN TWO DOOR TALL COOLER KITCHEN.
OBSERVED ONION AND PINTO BEANS BINS ARE ON THE FLOOR IN DRY STORAGE.
NO LABEL ON FLOUR CONTAINER IN DRY STORAGE AREA.
OBSERVED WHITE CLOTH COVERED RAW PORK IN COOLER. OBSERVED UNCOVERED FOOD CONTAINERS IN TWO DOOR TALL COOLER KITCHEN.
OBSERVED ONION AND PINTO BEANS BINS ARE ON THE FLOOR IN DRY STORAGE.
NO LABEL ON FLOUR CONTAINER IN DRY STORAGE AREA.
OBSERVED WHITE CLOTH COVERED RAW PORK IN COOLER. OBSERVED UNCOVERED FOOD CONTAINERS IN TWO DOOR TALL COOLER KITCHEN.
OBSERVED ONION AND PINTO BEANS BINS ARE ON THE FLOOR IN DRY STORAGE.
NO LABEL ON FLOUR CONTAINER IN DRY STORAGE AREA.
OBSERVED WHITE CLOTH COVERED RAW PORK IN COOLER. OBSERVED UNCOVERED FOOD CONTAINERS IN TWO DOOR TALL COOLER KITCHEN.
OBSERVED ONION AND PINTO BEANS BINS ARE ON THE FLOOR IN DRY STORAGE.
NO LABEL ON FLOUR CONTAINER IN DRY STORAGE AREA.
OBSERVED WHITE CLOTH COVERED RAW PORK IN COOLER. OBSERVED UNCOVERED FOOD CONTAINERS IN TWO DOOR TALL COOLER KITCHEN.
OBSERVED ONION AND PINTO BEANS BINS ARE ON THE FLOOR IN DRY STORAGE.
NO LABEL ON FLOUR CONTAINER IN DRY STORAGE AREA.
OBSERVED WHITE CLOTH COVERED RAW PORK IN COOLER. OBSERVED UNCOVERED FOOD CONTAINERS IN TWO DOOR TALL COOLER KITCHEN.
OBSERVED ONION AND PINTO BEANS BINS ARE ON THE FLOOR IN DRY STORAGE.
NO LABEL ON FLOUR CONTAINER IN DRY STORAGE AREA.
OBSERVED WHITE CLOTH COVERED RAW PORK IN COOLER. OBSERVED UNCOVERED FOOD CONTAINERS IN TWO DOOR TALL COOLER KITCHEN.
OBSERVED ONION AND PINTO BEANS BINS ARE ON THE FLOOR IN DRY STORAGE.
NO LABEL ON FLOUR CONTAINER IN DRY STORAGE AREA.
OBSERVED WHITE CLOTH COVERED RAW PORK IN COOLER. OBSERVED UNCOVERED FOOD CONTAINERS IN TWO DOOR TALL COOLER KITCHEN.
OBSERVED ONION AND PINTO BEANS BINS ARE ON THE FLOOR IN DRY STORAGE.
NO LABEL ON FLOUR CONTAINER IN DRY STORAGE AREA.
OBSERVED WHITE CLOTH COVERED RAW PORK IN COOLER. OBSERVED UNCOVERED FOOD CONTAINERS IN TWO DOOR TALL COOLER KITCHEN.
OBSERVED ONION AND PINTO BEANS BINS ARE ON THE FLOOR IN DRY STORAGE.
NO LABEL ON FLOUR CONTAINER IN DRY STORAGE AREA.
OBSERVED WHITE CLOTH COVERED RAW PORK IN COOLER. OBSERVED UNCOVERED FOOD CONTAINERS IN TWO DOOR TALL COOLER KITCHEN.
OBSERVED ONION AND PINTO BEANS BINS ARE ON THE FLOOR IN DRY STORAGE.
NO LABEL ON FLOUR CONTAINER IN DRY STORAGE AREA.
OBSERVED WHITE CLOTH COVERED RAW PORK IN COOLER.

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))
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))
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)
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 SAFETY CERTIFICATE EXPIRED.
OBSERVED EMPTY PAPER TOWEL DISPENSER AT HAND SINK IN BAR AREA.
OBSERVED POTATO BAG IS ON THE FLOOR IN DRY STORAGE AREA.
SPRAY BOTTLE WITHOUT LABEL IN KITCHEN.

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.
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))
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)
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 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))
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)

FOOD SAFETY CERTIFICATE IS EXPIRED IN THIS FACILITY.
ICE MACHINE HAS MOLD-LIKE RESIDUE ON INTERIOR PANEL.
TWO BEEF BOTTLES WERE INSIDE ICE MACHINE AND BAFFLES WERE TOUCHING THE ICE (FOOD).
ICE SCOOP IS STORED ON TOP OF SODA MACHINE AT TIME OF INSPECTION. ICE MACHINE HAS MOLD-LIKE RESIDUE ON INTERIOR PANEL.
TWO BEEF BOTTLES WERE INSIDE ICE MACHINE AND BAFFLES WERE TOUCHING THE ICE (FOOD).
ICE SCOOP IS STORED ON TOP OF SODA MACHINE AT TIME OF INSPECTION. ICE MACHINE HAS MOLD-LIKE RESIDUE ON INTERIOR PANEL.
TWO BEEF BOTTLES WERE INSIDE ICE MACHINE AND BAFFLES WERE TOUCHING THE ICE (FOOD).
ICE SCOOP IS STORED ON TOP OF SODA MACHINE AT TIME OF INSPECTION. ICE MACHINE HAS MOLD-LIKE RESIDUE ON INTERIOR PANEL.
TWO BEEF BOTTLES WERE INSIDE ICE MACHINE AND BAFFLES WERE TOUCHING THE ICE (FOOD).
ICE SCOOP IS STORED ON TOP OF SODA MACHINE AT TIME OF INSPECTION. ICE MACHINE HAS MOLD-LIKE RESIDUE ON INTERIOR PANEL.
TWO BEEF BOTTLES WERE INSIDE ICE MACHINE AND BAFFLES WERE TOUCHING THE ICE (FOOD).
ICE SCOOP IS STORED ON TOP OF SODA MACHINE AT TIME OF INSPECTION. ICE MACHINE HAS MOLD-LIKE RESIDUE ON INTERIOR PANEL.
TWO BEEF BOTTLES WERE INSIDE ICE MACHINE AND BAFFLES WERE TOUCHING THE ICE (FOOD).
ICE SCOOP IS STORED ON TOP OF SODA MACHINE AT TIME OF INSPECTION. ICE MACHINE HAS MOLD-LIKE RESIDUE ON INTERIOR PANEL.
TWO BEEF BOTTLES WERE INSIDE ICE MACHINE AND BAFFLES WERE TOUCHING THE ICE (FOOD).
ICE SCOOP IS STORED ON TOP OF SODA MACHINE AT TIME OF INSPECTION. ICE MACHINE HAS MOLD-LIKE RESIDUE ON INTERIOR PANEL.
TWO BEEF BOTTLES WERE INSIDE ICE MACHINE AND BAFFLES WERE TOUCHING THE ICE (FOOD).
ICE SCOOP IS STORED ON TOP OF SODA MACHINE AT TIME OF INSPECTION. ICE MACHINE HAS MOLD-LIKE RESIDUE ON INTERIOR PANEL.
TWO BEEF BOTTLES WERE INSIDE ICE MACHINE AND BAFFLES WERE TOUCHING THE ICE (FOOD).
ICE SCOOP IS STORED ON TOP OF SODA MACHINE AT TIME OF INSPECTION. ICE MACHINE HAS MOLD-LIKE RESIDUE ON INTERIOR PANEL.
TWO BEEF BOTTLES WERE INSIDE ICE MACHINE AND BAFFLES WERE TOUCHING THE ICE (FOOD).
ICE SCOOP IS STORED ON TOP OF SODA MACHINE AT TIME OF INSPECTION. ICE MACHINE HAS MOLD-LIKE RESIDUE ON INTERIOR PANEL.
TWO BEEF BOTTLES WERE INSIDE ICE MACHINE AND BAFFLES WERE TOUCHING THE ICE (FOOD).
ICE SCOOP IS STORED ON TOP OF SODA MACHINE AT TIME OF INSPECTION. ICE MACHINE HAS MOLD-LIKE RESIDUE ON INTERIOR PANEL.
TWO BEEF BOTTLES WERE INSIDE ICE MACHINE AND BAFFLES WERE TOUCHING THE ICE (FOOD).
ICE SCOOP IS STORED ON TOP OF SODA MACHINE AT TIME OF INSPECTION. ICE MACHINE HAS MOLD-LIKE RESIDUE ON INTERIOR PANEL.
TWO BEEF BOTTLES WERE INSIDE ICE MACHINE AND BAFFLES WERE TOUCHING THE ICE (FOOD).
ICE SCOOP IS STORED ON TOP OF SODA MACHINE AT TIME OF INSPECTION. ICE MACHINE HAS MOLD-LIKE RESIDUE ON INTERIOR PANEL.
TWO BEEF BOTTLES WERE INSIDE ICE MACHINE AND BAFFLES WERE TOUCHING THE ICE (FOOD).
ICE SCOOP IS STORED ON TOP OF SODA MACHINE AT TIME OF INSPECTION. ICE MACHINE HAS MOLD-LIKE RESIDUE ON INTERIOR PANEL.
TWO BEEF BOTTLES WERE INSIDE ICE MACHINE AND BAFFLES WERE TOUCHING THE ICE (FOOD).
ICE SCOOP IS STORED ON TOP OF SODA MACHINE AT TIME OF INSPECTION. ICE MACHINE HAS MOLD-LIKE RESIDUE ON INTERIOR PANEL.
TWO BEEF BOTTLES WERE INSIDE ICE MACHINE AND BAFFLES WERE TOUCHING THE ICE (FOOD).
ICE SCOOP IS STORED ON TOP OF SODA MACHINE AT TIME OF INSPECTION. ICE MACHINE HAS MOLD-LIKE RESIDUE ON INTERIOR PANEL.
TWO BEEF BOTTLES WERE INSIDE ICE MACHINE AND BAFFLES WERE TOUCHING THE ICE (FOOD).
ICE SCOOP IS STORED ON TOP OF SODA MACHINE AT TIME OF INSPECTION. ICE MACHINE HAS MOLD-LIKE RESIDUE ON INTERIOR PANEL.
TWO BEEF BOTTLES WERE INSIDE ICE MACHINE AND BAFFLES WERE TOUCHING THE ICE (FOOD).
ICE SCOOP IS STORED ON TOP OF SODA MACHINE AT TIME OF INSPECTION. ICE MACHINE HAS MOLD-LIKE RESIDUE ON INTERIOR PANEL.
TWO BEEF BOTTLES WERE INSIDE ICE MACHINE AND BAFFLES WERE TOUCHING THE ICE (FOOD).
ICE SCOOP IS STORED ON TOP OF SODA MACHINE AT TIME OF INSPECTION. ICE MACHINE HAS MOLD-LIKE RESIDUE ON INTERIOR PANEL.
TWO BEEF BOTTLES WERE INSIDE ICE MACHINE AND BAFFLES WERE TOUCHING THE ICE (FOOD).
ICE SCOOP IS STORED ON TOP OF SODA MACHINE AT TIME OF INSPECTION. ICE MACHINE HAS MOLD-LIKE RESIDUE ON INTERIOR PANEL.
TWO BEEF BOTTLES WERE INSIDE ICE MACHINE AND BAFFLES WERE TOUCHING THE ICE (FOOD).
ICE SCOOP IS STORED ON TOP OF SODA MACHINE AT TIME OF INSPECTION. ICE MACHINE HAS MOLD-LIKE RESIDUE ON INTERIOR PANEL.
TWO BEEF BOTTLES WERE INSIDE ICE MACHINE AND BAFFLES WERE TOUCHING THE ICE (FOOD).
ICE SCOOP IS STORED ON TOP OF SODA MACHINE AT TIME OF INSPECTION. ICE MACHINE HAS MOLD-LIKE RESIDUE ON INTERIOR PANEL.
TWO BEEF BOTTLES WERE INSIDE ICE MACHINE AND BAFFLES WERE TOUCHING THE ICE (FOOD).
ICE SCOOP IS STORED ON TOP OF SODA MACHINE AT TIME OF INSPECTION. ICE MACHINE HAS MOLD-LIKE RESIDUE ON INTERIOR PANEL.
TWO BEEF BOTTLES WERE INSIDE ICE MACHINE AND BAFFLES WERE TOUCHING THE ICE (FOOD).
ICE SCOOP IS STORED ON TOP OF SODA MACHINE AT TIME OF INSPECTION. ICE MACHINE HAS MOLD-LIKE RESIDUE ON INTERIOR PANEL.
TWO BEEF BOTTLES WERE INSIDE ICE MACHINE AND BAFFLES WERE TOUCHING THE ICE (FOOD).
ICE SCOOP IS STORED ON TOP OF SODA MACHINE AT TIME OF INSPECTION. ICE MACHINE HAS MOLD-LIKE RESIDUE ON INTERIOR PANEL.
TWO BEEF BOTTLES WERE INSIDE ICE MACHINE AND BAFFLES WERE TOUCHING THE ICE (FOOD).
ICE SCOOP IS STORED ON TOP OF SODA MACHINE AT TIME OF INSPECTION. ICE MACHINE HAS MOLD-LIKE RESIDUE ON INTERIOR PANEL.
TWO BEEF BOTTLES WERE INSIDE ICE MACHINE AND BAFFLES WERE TOUCHING THE ICE (FOOD).
ICE SCOOP IS STORED ON TOP OF SODA MACHINE AT TIME OF INSPECTION. ICE MACHINE HAS MOLD-LIKE RESIDUE ON INTERIOR PANEL.
TWO BEEF BOTTLES WERE INSIDE ICE MACHINE AND BAFFLES WERE TOUCHING THE ICE (FOOD).
ICE SCOOP IS STORED ON TOP OF SODA MACHINE AT TIME OF INSPECTION. ICE MACHINE HAS MOLD-LIKE RESIDUE ON INTERIOR PANEL.
TWO BEEF BOTTLES WERE INSIDE ICE MACHINE AND BAFFLES WERE TOUCHING THE ICE (FOOD).
ICE SCOOP IS STORED ON TOP OF SODA MACHINE AT TIME OF INSPECTION. ICE MACHINE HAS MOLD-LIKE RESIDUE ON INTERIOR PANEL.
TWO BEEF BOTTLES WERE INSIDE ICE MACHINE AND BAFFLES WERE TOUCHING THE ICE (FOOD).
ICE SCOOP IS STORED ON TOP OF SODA MACHINE AT TIME OF INSPECTION. ICE MACHINE HAS MOLD-LIKE RESIDUE ON INTERIOR PANEL.
TWO BEEF BOTTLES WERE INSIDE ICE MACHINE AND BAFFLES WERE TOUCHING THE ICE (FOOD).
ICE SCOOP IS STORED ON TOP OF SODA MACHINE AT TIME OF INSPECTION. ICE MACHINE HAS MOLD-LIKE RESIDUE ON INTERIOR PANEL.
TWO BEEF BOTTLES WERE INSIDE ICE MACHINE AND BAFFLES WERE TOUCHING THE ICE (FOOD).
ICE SCOOP IS STORED ON TOP OF SODA MACHINE AT TIME OF INSPECTION. ICE MACHINE HAS MOLD-LIKE RESIDUE ON INTERIOR PANEL.
TWO BEEF BOTTLES WERE INSIDE ICE MACHINE AND BAFFLES WERE TOUCHING THE ICE (FOOD).
ICE SCOOP IS STORED ON TOP OF SODA MACHINE AT TIME OF INSPECTION. ICE MACHINE HAS MOLD-LIKE RESIDUE ON INTERIOR PANEL.
TWO BEEF BOTTLES WERE INSIDE ICE MACHINE AND BAFFLES WERE TOUCHING THE ICE (FOOD).
ICE SCOOP IS STORED ON TOP OF SODA MACHINE AT TIME OF INSPECTION. ICE MACHINE HAS MOLD-LIKE RESIDUE ON INTERIOR PANEL.
TWO BEEF BOTTLES WERE INSIDE ICE MACHINE AND BAFFLES WERE TOUCHING THE ICE (FOOD).
ICE SCOOP IS STORED ON TOP OF SODA MACHINE AT TIME OF INSPECTION. ICE MACHINE HAS MOLD-LIKE RESIDUE ON INTERIOR PANEL.
TWO BEEF BOTTLES WERE INSIDE ICE MACHINE AND BAFFLES WERE TOUCHING THE ICE (FOOD).
ICE SCOOP IS STORED ON TOP OF SODA MACHINE AT TIME OF INSPECTION. ICE MACHINE HAS MOLD-LIKE RESIDUE ON INTERIOR PANEL.
TWO BEEF BOTTLES WERE INSIDE ICE MACHINE AND BAFFLES WERE TOUCHING THE ICE (FOOD).
ICE SCOOP IS STORED ON TOP OF SODA MACHINE AT TIME OF INSPECTION. ICE MACHINE HAS MOLD-LIKE RESIDUE ON INTERIOR PANEL.
TWO BEEF BOTTLES WERE INSIDE ICE MACHINE AND BAFFLES WERE TOUCHING THE ICE (FOOD).
ICE SCOOP IS STORED ON TOP OF SODA MACHINE AT TIME OF INSPECTION. ICE MACHINE HAS MOLD-LIKE RESIDUE ON INTERIOR PANEL.
TWO BEEF BOTTLES WERE INSIDE ICE MACHINE AND BAFFLES WERE TOUCHING THE ICE (FOOD).
ICE SCOOP IS STORED ON TOP OF SODA MACHINE AT TIME OF INSPECTION. ICE MACHINE HAS MOLD-LIKE RESIDUE ON INTERIOR PANEL.
TWO BEEF BOTTLES WERE INSIDE ICE MACHINE AND BAFFLES WERE TOUCHING THE ICE (FOOD).
ICE SCOOP IS STORED ON TOP OF SODA MACHINE AT TIME OF INSPECTION. ICE MACHINE HAS MOLD-LIKE RESIDUE ON INTERIOR PANEL.
TWO BEEF BOTTLES WERE INSIDE ICE MACHINE AND BAFFLES WERE TOUCHING THE ICE (FOOD).
ICE SCOOP IS STORED ON TOP OF SODA MACHINE AT TIME OF INSPECTION. ICE MACHINE HAS MOLD-LIKE RESIDUE ON INTERIOR PANEL.
TWO BEEF BOTTLES WERE INSIDE ICE MACHINE AND BAFFLES WERE TOUCHING THE ICE (FOOD).
ICE SCOOP IS STORED ON TOP OF SODA MACHINE AT TIME OF INSPECTION. ICE MACHINE HAS MOLD-LIKE RESIDUE ON INTERIOR PANEL.
TWO BEEF BOTTLES WERE INSIDE ICE MACHINE AND BAFFLES WERE TOUCHING THE ICE (FOOD).
ICE SCOOP IS STORED ON TOP OF SODA MACHINE AT TIME OF INSPECTION. ICE MACHINE HAS MOLD-LIKE RESIDUE ON INTERIOR PANEL.
TWO BEEF BOTTLES WERE INSIDE ICE MACHINE AND BAFFLES WERE TOUCHING THE ICE (FOOD).
ICE SCOOP IS STORED ON TOP OF SODA MACHINE AT TIME OF INSPECTION. ICE MACHINE HAS MOLD-LIKE RESIDUE ON INTERIOR PANEL.
TWO BEEF BOTTLES WERE INSIDE ICE MACHINE AND BAFFLES WERE TOUCHING THE ICE (FOOD).
ICE SCOOP IS STORED ON TOP OF SODA MACHINE AT TIME OF INSPECTION. ICE MACHINE HAS MOLD-LIKE RESIDUE ON INTERIOR PANEL.
TWO BEEF BOTTLES WERE INSIDE ICE MACHINE AND BAFFLES WERE TOUCHING THE ICE (FOOD).
ICE SCOOP IS STORED ON TOP OF SODA MACHINE AT TIME OF INSPECTION. ICE MACHINE HAS MOLD-LIKE RESIDUE ON INTERIOR PANEL.
TWO BEEF BOTTLES WERE INSIDE ICE MACHINE AND BAFFLES WERE TOUCHING THE ICE (FOOD).
ICE SCOOP IS STORED ON TOP OF SODA MACHINE AT TIME OF INSPECTION. ICE MACHINE HAS MOLD-LIKE RESIDUE ON INTERIOR PANEL.
TWO BEEF BOTTLES WERE INSIDE ICE MACHINE AND BAFFLES WERE TOUCHING THE ICE (FOOD).
ICE SCOOP IS STORED ON TOP OF SODA MACHINE AT TIME OF INSPECTION. ICE MACHINE HAS MOLD-LIKE RESIDUE ON INTERIOR PANEL.
TWO BEEF BOTTLES WERE INSIDE ICE MACHINE AND BAFFLES WERE TOUCHING THE ICE (FOOD).
ICE SCOOP IS STORED ON TOP OF SODA MACHINE AT TIME OF INSPECTION. ICE MACHINE HAS MOLD-LIKE RESIDUE ON INTERIOR PANEL.
TWO BEEF BOTTLES WERE INSIDE ICE MACHINE AND BAFFLES WERE TOUCHING THE ICE (FOOD).
ICE SCOOP IS STORED ON TOP OF SODA MACHINE AT TIME OF INSPECTION. ICE MACHINE HAS MOLD-LIKE RESIDUE ON INTERIOR PANEL.
TWO BEEF BOTTLES WERE INSIDE ICE MACHINE AND BAFFLES WERE TOUCHING THE ICE (FOOD).
ICE SCOOP IS STORED ON TOP OF SODA MACHINE AT TIME OF INSPECTION. ICE MACHINE HAS MOLD-LIKE RESIDUE ON INTERIOR PANEL.
TWO BEEF BOTTLES WERE INSIDE ICE MACHINE AND BAFFLES WERE TOUCHING THE ICE (FOOD).
ICE SCOOP IS STORED ON TOP OF SODA MACHINE AT TIME OF INSPECTION.
RAW SHELL EGGS BASKET ARE STORED ON TOP OF PREPARATION TABLE AT TIME OF INSPECTION. RAW SHELL EGGS MEASURED 61F.
THERMOMETER IS NOT AVAILABLE IN THIS FACILITY.
WIPING TOWELS ARE STORED IMPROPERLY IN THE WHOLE FACILITY STORED ON TOP OF PREPARATION TABLE, SERVICE AREA, AND KITCHEN AREA.
WOMEN'S RESTROOM DOOR IS OPEN AT TIME OF INSPECTION.

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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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