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Business Info

Restaurant: LITTLE SHEEP MONGOLIAN HOTPOT
Address: 19062 Stevens Creek Bl, Cupertino, CA 95014
Type: Restaurant 6-25 Employees
Total inspections: 4
Last inspection: Oct 2, 2013

Score
(the higher the better)
94

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Violation descriptions and comments

Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
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))
Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
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))
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,)
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))
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)

Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. (114254, 114254.1, 114254.2)
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)

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)
Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
Food 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)
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))

3-COMP SINKS BACK SINK STOPPERS. WASH CLOTH USED TO STOP UP SINK.
FACILITY HAS CHLORINE TEST STRIPS BUT LACKS TEST STRIPS TO TEST QUAT AMMONIUM SANITIZER FROM WALL DISPENSER AT SANITIZING SINK.
HAND SINK WAS OBSERVED TO BE OBSTRUCTED BY GARBAGE CAN.
IN WALK IN COOLER AND FREEZER OBSERVED MULTIPLE BOXES OF RAW BEEF AND MEAT STORED ON FLOOR.
IN WALK IN COOLER OBSERVED COOLING CHICKEN STORED IN BOTTOM SHELF. IN WALK IN COOLER AND FREEZER OBSERVED MULTIPLE BOXES OF RAW BEEF AND MEAT STORED ON FLOOR.
IN WALK IN COOLER OBSERVED COOLING CHICKEN STORED IN BOTTOM SHELF. IN WALK IN COOLER AND FREEZER OBSERVED MULTIPLE BOXES OF RAW BEEF AND MEAT STORED ON FLOOR.
IN WALK IN COOLER OBSERVED COOLING CHICKEN STORED IN BOTTOM SHELF. IN WALK IN COOLER AND FREEZER OBSERVED MULTIPLE BOXES OF RAW BEEF AND MEAT STORED ON FLOOR.
IN WALK IN COOLER OBSERVED COOLING CHICKEN STORED IN BOTTOM SHELF. IN WALK IN COOLER AND FREEZER OBSERVED MULTIPLE BOXES OF RAW BEEF AND MEAT STORED ON FLOOR.
IN WALK IN COOLER OBSERVED COOLING CHICKEN STORED IN BOTTOM SHELF. IN WALK IN COOLER AND FREEZER OBSERVED MULTIPLE BOXES OF RAW BEEF AND MEAT STORED ON FLOOR.
IN WALK IN COOLER OBSERVED COOLING CHICKEN STORED IN BOTTOM SHELF. IN WALK IN COOLER AND FREEZER OBSERVED MULTIPLE BOXES OF RAW BEEF AND MEAT STORED ON FLOOR.
IN WALK IN COOLER OBSERVED COOLING CHICKEN STORED IN BOTTOM SHELF. IN WALK IN COOLER AND FREEZER OBSERVED MULTIPLE BOXES OF RAW BEEF AND MEAT STORED ON FLOOR.
IN WALK IN COOLER OBSERVED COOLING CHICKEN STORED IN BOTTOM SHELF. IN WALK IN COOLER AND FREEZER OBSERVED MULTIPLE BOXES OF RAW BEEF AND MEAT STORED ON FLOOR.
IN WALK IN COOLER OBSERVED COOLING CHICKEN STORED IN BOTTOM SHELF. IN WALK IN COOLER AND FREEZER OBSERVED MULTIPLE BOXES OF RAW BEEF AND MEAT STORED ON FLOOR.
IN WALK IN COOLER OBSERVED COOLING CHICKEN STORED IN BOTTOM SHELF. IN WALK IN COOLER AND FREEZER OBSERVED MULTIPLE BOXES OF RAW BEEF AND MEAT STORED ON FLOOR.
IN WALK IN COOLER OBSERVED COOLING CHICKEN STORED IN BOTTOM SHELF. IN WALK IN COOLER AND FREEZER OBSERVED MULTIPLE BOXES OF RAW BEEF AND MEAT STORED ON FLOOR.
IN WALK IN COOLER OBSERVED COOLING CHICKEN STORED IN BOTTOM SHELF. IN WALK IN COOLER AND FREEZER OBSERVED MULTIPLE BOXES OF RAW BEEF AND MEAT STORED ON FLOOR.
IN WALK IN COOLER OBSERVED COOLING CHICKEN STORED IN BOTTOM SHELF. IN WALK IN COOLER AND FREEZER OBSERVED MULTIPLE BOXES OF RAW BEEF AND MEAT STORED ON FLOOR.
IN WALK IN COOLER OBSERVED COOLING CHICKEN STORED IN BOTTOM SHELF. IN WALK IN COOLER AND FREEZER OBSERVED MULTIPLE BOXES OF RAW BEEF AND MEAT STORED ON FLOOR.
IN WALK IN COOLER OBSERVED COOLING CHICKEN STORED IN BOTTOM SHELF. IN WALK IN COOLER AND FREEZER OBSERVED MULTIPLE BOXES OF RAW BEEF AND MEAT STORED ON FLOOR.
IN WALK IN COOLER OBSERVED COOLING CHICKEN STORED IN BOTTOM SHELF. IN WALK IN COOLER AND FREEZER OBSERVED MULTIPLE BOXES OF RAW BEEF AND MEAT STORED ON FLOOR.
IN WALK IN COOLER OBSERVED COOLING CHICKEN STORED IN BOTTOM SHELF. IN WALK IN COOLER AND FREEZER OBSERVED MULTIPLE BOXES OF RAW BEEF AND MEAT STORED ON FLOOR.
IN WALK IN COOLER OBSERVED COOLING CHICKEN STORED IN BOTTOM SHELF. IN WALK IN COOLER AND FREEZER OBSERVED MULTIPLE BOXES OF RAW BEEF AND MEAT STORED ON FLOOR.
IN WALK IN COOLER OBSERVED COOLING CHICKEN STORED IN BOTTOM SHELF. IN WALK IN COOLER AND FREEZER OBSERVED MULTIPLE BOXES OF RAW BEEF AND MEAT STORED ON FLOOR.
IN WALK IN COOLER OBSERVED COOLING CHICKEN STORED IN BOTTOM SHELF. IN WALK IN COOLER AND FREEZER OBSERVED MULTIPLE BOXES OF RAW BEEF AND MEAT STORED ON FLOOR.
IN WALK IN COOLER OBSERVED COOLING CHICKEN STORED IN BOTTOM SHELF. IN WALK IN COOLER AND FREEZER OBSERVED MULTIPLE BOXES OF RAW BEEF AND MEAT STORED ON FLOOR.
IN WALK IN COOLER OBSERVED COOLING CHICKEN STORED IN BOTTOM SHELF. IN WALK IN COOLER AND FREEZER OBSERVED MULTIPLE BOXES OF RAW BEEF AND MEAT STORED ON FLOOR.
IN WALK IN COOLER OBSERVED COOLING CHICKEN STORED IN BOTTOM SHELF. IN WALK IN COOLER AND FREEZER OBSERVED MULTIPLE BOXES OF RAW BEEF AND MEAT STORED ON FLOOR.
IN WALK IN COOLER OBSERVED COOLING CHICKEN STORED IN BOTTOM SHELF. IN WALK IN COOLER AND FREEZER OBSERVED MULTIPLE BOXES OF RAW BEEF AND MEAT STORED ON FLOOR.
IN WALK IN COOLER OBSERVED COOLING CHICKEN STORED IN BOTTOM SHELF. IN WALK IN COOLER AND FREEZER OBSERVED MULTIPLE BOXES OF RAW BEEF AND MEAT STORED ON FLOOR.
IN WALK IN COOLER OBSERVED COOLING CHICKEN STORED IN BOTTOM SHELF. IN WALK IN COOLER AND FREEZER OBSERVED MULTIPLE BOXES OF RAW BEEF AND MEAT STORED ON FLOOR.
IN WALK IN COOLER OBSERVED COOLING CHICKEN STORED IN BOTTOM SHELF. IN WALK IN COOLER AND FREEZER OBSERVED MULTIPLE BOXES OF RAW BEEF AND MEAT STORED ON FLOOR.
IN WALK IN COOLER OBSERVED COOLING CHICKEN STORED IN BOTTOM SHELF. IN WALK IN COOLER AND FREEZER OBSERVED MULTIPLE BOXES OF RAW BEEF AND MEAT STORED ON FLOOR.
IN WALK IN COOLER OBSERVED COOLING CHICKEN STORED IN BOTTOM SHELF.
OBSERVED FOOD HANDLER WASH LEFT HAND AND RIGHT HAND WITH GLOVE.
AFTER WASHING HANDS AND DRYING WITH SINGLE USE PAPER TOWEL, FOOD HANDLER FURTHER DRIED HAND WITH HAND TOWEL ON COUNTER. OBSERVED FOOD HANDLER WASH LEFT HAND AND RIGHT HAND WITH GLOVE.
AFTER WASHING HANDS AND DRYING WITH SINGLE USE PAPER TOWEL, FOOD HANDLER FURTHER DRIED HAND WITH HAND TOWEL ON COUNTER. OBSERVED FOOD HANDLER WASH LEFT HAND AND RIGHT HAND WITH GLOVE.
AFTER WASHING HANDS AND DRYING WITH SINGLE USE PAPER TOWEL, FOOD HANDLER FURTHER DRIED HAND WITH HAND TOWEL ON COUNTER. OBSERVED FOOD HANDLER WASH LEFT HAND AND RIGHT HAND WITH GLOVE.
AFTER WASHING HANDS AND DRYING WITH SINGLE USE PAPER TOWEL, FOOD HANDLER FURTHER DRIED HAND WITH HAND TOWEL ON COUNTER. OBSERVED FOOD HANDLER WASH LEFT HAND AND RIGHT HAND WITH GLOVE.
AFTER WASHING HANDS AND DRYING WITH SINGLE USE PAPER TOWEL, FOOD HANDLER FURTHER DRIED HAND WITH HAND TOWEL ON COUNTER. OBSERVED FOOD HANDLER WASH LEFT HAND AND RIGHT HAND WITH GLOVE.
AFTER WASHING HANDS AND DRYING WITH SINGLE USE PAPER TOWEL, FOOD HANDLER FURTHER DRIED HAND WITH HAND TOWEL ON COUNTER. OBSERVED FOOD HANDLER WASH LEFT HAND AND RIGHT HAND WITH GLOVE.
AFTER WASHING HANDS AND DRYING WITH SINGLE USE PAPER TOWEL, FOOD HANDLER FURTHER DRIED HAND WITH HAND TOWEL ON COUNTER. OBSERVED FOOD HANDLER WASH LEFT HAND AND RIGHT HAND WITH GLOVE.
AFTER WASHING HANDS AND DRYING WITH SINGLE USE PAPER TOWEL, FOOD HANDLER FURTHER DRIED HAND WITH HAND TOWEL ON COUNTER. OBSERVED FOOD HANDLER WASH LEFT HAND AND RIGHT HAND WITH GLOVE.
AFTER WASHING HANDS AND DRYING WITH SINGLE USE PAPER TOWEL, FOOD HANDLER FURTHER DRIED HAND WITH HAND TOWEL ON COUNTER. OBSERVED FOOD HANDLER WASH LEFT HAND AND RIGHT HAND WITH GLOVE.
AFTER WASHING HANDS AND DRYING WITH SINGLE USE PAPER TOWEL, FOOD HANDLER FURTHER DRIED HAND WITH HAND TOWEL ON COUNTER. OBSERVED FOOD HANDLER WASH LEFT HAND AND RIGHT HAND WITH GLOVE.
AFTER WASHING HANDS AND DRYING WITH SINGLE USE PAPER TOWEL, FOOD HANDLER FURTHER DRIED HAND WITH HAND TOWEL ON COUNTER. OBSERVED FOOD HANDLER WASH LEFT HAND AND RIGHT HAND WITH GLOVE.
AFTER WASHING HANDS AND DRYING WITH SINGLE USE PAPER TOWEL, FOOD HANDLER FURTHER DRIED HAND WITH HAND TOWEL ON COUNTER. OBSERVED FOOD HANDLER WASH LEFT HAND AND RIGHT HAND WITH GLOVE.
AFTER WASHING HANDS AND DRYING WITH SINGLE USE PAPER TOWEL, FOOD HANDLER FURTHER DRIED HAND WITH HAND TOWEL ON COUNTER. OBSERVED FOOD HANDLER WASH LEFT HAND AND RIGHT HAND WITH GLOVE.
AFTER WASHING HANDS AND DRYING WITH SINGLE USE PAPER TOWEL, FOOD HANDLER FURTHER DRIED HAND WITH HAND TOWEL ON COUNTER. OBSERVED FOOD HANDLER WASH LEFT HAND AND RIGHT HAND WITH GLOVE.
AFTER WASHING HANDS AND DRYING WITH SINGLE USE PAPER TOWEL, FOOD HANDLER FURTHER DRIED HAND WITH HAND TOWEL ON COUNTER. OBSERVED FOOD HANDLER WASH LEFT HAND AND RIGHT HAND WITH GLOVE.
AFTER WASHING HANDS AND DRYING WITH SINGLE USE PAPER TOWEL, FOOD HANDLER FURTHER DRIED HAND WITH HAND TOWEL ON COUNTER. OBSERVED FOOD HANDLER WASH LEFT HAND AND RIGHT HAND WITH GLOVE.
AFTER WASHING HANDS AND DRYING WITH SINGLE USE PAPER TOWEL, FOOD HANDLER FURTHER DRIED HAND WITH HAND TOWEL ON COUNTER. OBSERVED FOOD HANDLER WASH LEFT HAND AND RIGHT HAND WITH GLOVE.
AFTER WASHING HANDS AND DRYING WITH SINGLE USE PAPER TOWEL, FOOD HANDLER FURTHER DRIED HAND WITH HAND TOWEL ON COUNTER. OBSERVED FOOD HANDLER WASH LEFT HAND AND RIGHT HAND WITH GLOVE.
AFTER WASHING HANDS AND DRYING WITH SINGLE USE PAPER TOWEL, FOOD HANDLER FURTHER DRIED HAND WITH HAND TOWEL ON COUNTER. OBSERVED FOOD HANDLER WASH LEFT HAND AND RIGHT HAND WITH GLOVE.
AFTER WASHING HANDS AND DRYING WITH SINGLE USE PAPER TOWEL, FOOD HANDLER FURTHER DRIED HAND WITH HAND TOWEL ON COUNTER. OBSERVED FOOD HANDLER WASH LEFT HAND AND RIGHT HAND WITH GLOVE.
AFTER WASHING HANDS AND DRYING WITH SINGLE USE PAPER TOWEL, FOOD HANDLER FURTHER DRIED HAND WITH HAND TOWEL ON COUNTER. OBSERVED FOOD HANDLER WASH LEFT HAND AND RIGHT HAND WITH GLOVE.
AFTER WASHING HANDS AND DRYING WITH SINGLE USE PAPER TOWEL, FOOD HANDLER FURTHER DRIED HAND WITH HAND TOWEL ON COUNTER. OBSERVED FOOD HANDLER WASH LEFT HAND AND RIGHT HAND WITH GLOVE.
AFTER WASHING HANDS AND DRYING WITH SINGLE USE PAPER TOWEL, FOOD HANDLER FURTHER DRIED HAND WITH HAND TOWEL ON COUNTER. OBSERVED FOOD HANDLER WASH LEFT HAND AND RIGHT HAND WITH GLOVE.
AFTER WASHING HANDS AND DRYING WITH SINGLE USE PAPER TOWEL, FOOD HANDLER FURTHER DRIED HAND WITH HAND TOWEL ON COUNTER. OBSERVED FOOD HANDLER WASH LEFT HAND AND RIGHT HAND WITH GLOVE.
AFTER WASHING HANDS AND DRYING WITH SINGLE USE PAPER TOWEL, FOOD HANDLER FURTHER DRIED HAND WITH HAND TOWEL ON COUNTER. OBSERVED FOOD HANDLER WASH LEFT HAND AND RIGHT HAND WITH GLOVE.
AFTER WASHING HANDS AND DRYING WITH SINGLE USE PAPER TOWEL, FOOD HANDLER FURTHER DRIED HAND WITH HAND TOWEL ON COUNTER. OBSERVED FOOD HANDLER WASH LEFT HAND AND RIGHT HAND WITH GLOVE.
AFTER WASHING HANDS AND DRYING WITH SINGLE USE PAPER TOWEL, FOOD HANDLER FURTHER DRIED HAND WITH HAND TOWEL ON COUNTER. OBSERVED FOOD HANDLER WASH LEFT HAND AND RIGHT HAND WITH GLOVE.
AFTER WASHING HANDS AND DRYING WITH SINGLE USE PAPER TOWEL, FOOD HANDLER FURTHER DRIED HAND WITH HAND TOWEL ON COUNTER. OBSERVED FOOD HANDLER WASH LEFT HAND AND RIGHT HAND WITH GLOVE.
AFTER WASHING HANDS AND DRYING WITH SINGLE USE PAPER TOWEL, FOOD HANDLER FURTHER DRIED HAND WITH HAND TOWEL ON COUNTER.

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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

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