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4. Santa Clara County, CA Restaurants

Business Info

Restaurant: LMP RICE & GRILL HOUSE
Address: 2687 Story Road, San Jose, CA 95122
Type: Restaurant 0-5 Employees
Total inspections: 10
Last inspection: Jul 3, 2013

Score
(the higher the better)
100

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Violation descriptions and comments

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)
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)
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 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)
Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash hands after using the restroom (113953.5) (b) No smoking signs shall be posted in food preparation, food storage, warewashing, and utensil storage areas (113978). (c) Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. (d) Any food facility constructed before January 1, 2004 without public toilet facilities, shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided (113725.1, 114381 (e)).

Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
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))
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)
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
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 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)
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 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 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 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 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 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)

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 liquid waste must drain to an approved fully functioning sewage disposal system. (114197)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
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 employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
All 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)
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))
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))

FOUND EXCESSIVE GREASE ACCUMULATION ON EXHAUST FILTERS.
FOUND FLIES IN BACK FOOD PREP AREA.
FOUND FOODS INSIDE FRONT REACH IN AT 76F.
FOUND FOODS AT ICE BIN STORED AT 50F. FOUND FOODS INSIDE FRONT REACH IN AT 76F.
FOUND FOODS AT ICE BIN STORED AT 50F. FOUND FOODS INSIDE FRONT REACH IN AT 76F.
FOUND FOODS AT ICE BIN STORED AT 50F. FOUND FOODS INSIDE FRONT REACH IN AT 76F.
FOUND FOODS AT ICE BIN STORED AT 50F. FOUND FOODS INSIDE FRONT REACH IN AT 76F.
FOUND FOODS AT ICE BIN STORED AT 50F. FOUND FOODS INSIDE FRONT REACH IN AT 76F.
FOUND FOODS AT ICE BIN STORED AT 50F. FOUND FOODS INSIDE FRONT REACH IN AT 76F.
FOUND FOODS AT ICE BIN STORED AT 50F. FOUND FOODS INSIDE FRONT REACH IN AT 76F.
FOUND FOODS AT ICE BIN STORED AT 50F. FOUND FOODS INSIDE FRONT REACH IN AT 76F.
FOUND FOODS AT ICE BIN STORED AT 50F. FOUND FOODS INSIDE FRONT REACH IN AT 76F.
FOUND FOODS AT ICE BIN STORED AT 50F. FOUND FOODS INSIDE FRONT REACH IN AT 76F.
FOUND FOODS AT ICE BIN STORED AT 50F. FOUND FOODS INSIDE FRONT REACH IN AT 76F.
FOUND FOODS AT ICE BIN STORED AT 50F. FOUND FOODS INSIDE FRONT REACH IN AT 76F.
FOUND FOODS AT ICE BIN STORED AT 50F. FOUND FOODS INSIDE FRONT REACH IN AT 76F.
FOUND FOODS AT ICE BIN STORED AT 50F. FOUND FOODS INSIDE FRONT REACH IN AT 76F.
FOUND FOODS AT ICE BIN STORED AT 50F. FOUND FOODS INSIDE FRONT REACH IN AT 76F.
FOUND FOODS AT ICE BIN STORED AT 50F. FOUND FOODS INSIDE FRONT REACH IN AT 76F.
FOUND FOODS AT ICE BIN STORED AT 50F. FOUND FOODS INSIDE FRONT REACH IN AT 76F.
FOUND FOODS AT ICE BIN STORED AT 50F. FOUND FOODS INSIDE FRONT REACH IN AT 76F.
FOUND FOODS AT ICE BIN STORED AT 50F. FOUND FOODS INSIDE FRONT REACH IN AT 76F.
FOUND FOODS AT ICE BIN STORED AT 50F. FOUND FOODS INSIDE FRONT REACH IN AT 76F.
FOUND FOODS AT ICE BIN STORED AT 50F. FOUND FOODS INSIDE FRONT REACH IN AT 76F.
FOUND FOODS AT ICE BIN STORED AT 50F.
FOUND FOODS STORED ON THE GROUND IN WALK IN UNIT.
FOUND GREY WATER INSIDE MOP BUCKET.
FOUND STAINED WALLS THROUGHOUT FACILITY.
FOUND WRECKED TILES BY JANITORIAL SINK. FOUND STAINED WALLS THROUGHOUT FACILITY.
FOUND WRECKED TILES BY JANITORIAL SINK. FOUND STAINED WALLS THROUGHOUT FACILITY.
FOUND WRECKED TILES BY JANITORIAL SINK. FOUND STAINED WALLS THROUGHOUT FACILITY.
FOUND WRECKED TILES BY JANITORIAL SINK. FOUND STAINED WALLS THROUGHOUT FACILITY.
FOUND WRECKED TILES BY JANITORIAL SINK. FOUND STAINED WALLS THROUGHOUT FACILITY.
FOUND WRECKED TILES BY JANITORIAL SINK. FOUND STAINED WALLS THROUGHOUT FACILITY.
FOUND WRECKED TILES BY JANITORIAL SINK. FOUND STAINED WALLS THROUGHOUT FACILITY.
FOUND WRECKED TILES BY JANITORIAL SINK. FOUND STAINED WALLS THROUGHOUT FACILITY.
FOUND WRECKED TILES BY JANITORIAL SINK. FOUND STAINED WALLS THROUGHOUT FACILITY.
FOUND WRECKED TILES BY JANITORIAL SINK. FOUND STAINED WALLS THROUGHOUT FACILITY.
FOUND WRECKED TILES BY JANITORIAL SINK. FOUND STAINED WALLS THROUGHOUT FACILITY.
FOUND WRECKED TILES BY JANITORIAL SINK. FOUND STAINED WALLS THROUGHOUT FACILITY.
FOUND WRECKED TILES BY JANITORIAL SINK. FOUND STAINED WALLS THROUGHOUT FACILITY.
FOUND WRECKED TILES BY JANITORIAL SINK. FOUND STAINED WALLS THROUGHOUT FACILITY.
FOUND WRECKED TILES BY JANITORIAL SINK. FOUND STAINED WALLS THROUGHOUT FACILITY.
FOUND WRECKED TILES BY JANITORIAL SINK. FOUND STAINED WALLS THROUGHOUT FACILITY.
FOUND WRECKED TILES BY JANITORIAL SINK. FOUND STAINED WALLS THROUGHOUT FACILITY.
FOUND WRECKED TILES BY JANITORIAL SINK. FOUND STAINED WALLS THROUGHOUT FACILITY.
FOUND WRECKED TILES BY JANITORIAL SINK. FOUND STAINED WALLS THROUGHOUT FACILITY.
FOUND WRECKED TILES BY JANITORIAL SINK. FOUND STAINED WALLS THROUGHOUT FACILITY.
FOUND WRECKED TILES BY JANITORIAL SINK. FOUND STAINED WALLS THROUGHOUT FACILITY.
FOUND WRECKED TILES BY JANITORIAL SINK. FOUND STAINED WALLS THROUGHOUT FACILITY.
FOUND WRECKED TILES BY JANITORIAL SINK.
FRONT DOOR UNIT AT 76F, 3 DOOR FREEZER AT 34F, WALK IN UNIT AT 41F.
FOUND PORCELAIN CONTAINERS BEING USED TO HELP KEEP FOODS COLD BY PLACING THEM ON TOP OF ICE.
FOUND STAINED MICROWAVE OVEN INSIDE AND OUTSIDE. FRONT DOOR UNIT AT 76F, 3 DOOR FREEZER AT 34F, WALK IN UNIT AT 41F.
FOUND PORCELAIN CONTAINERS BEING USED TO HELP KEEP FOODS COLD BY PLACING THEM ON TOP OF ICE.
FOUND STAINED MICROWAVE OVEN INSIDE AND OUTSIDE. FRONT DOOR UNIT AT 76F, 3 DOOR FREEZER AT 34F, WALK IN UNIT AT 41F.
FOUND PORCELAIN CONTAINERS BEING USED TO HELP KEEP FOODS COLD BY PLACING THEM ON TOP OF ICE.
FOUND STAINED MICROWAVE OVEN INSIDE AND OUTSIDE. FRONT DOOR UNIT AT 76F, 3 DOOR FREEZER AT 34F, WALK IN UNIT AT 41F.
FOUND PORCELAIN CONTAINERS BEING USED TO HELP KEEP FOODS COLD BY PLACING THEM ON TOP OF ICE.
FOUND STAINED MICROWAVE OVEN INSIDE AND OUTSIDE. FRONT DOOR UNIT AT 76F, 3 DOOR FREEZER AT 34F, WALK IN UNIT AT 41F.
FOUND PORCELAIN CONTAINERS BEING USED TO HELP KEEP FOODS COLD BY PLACING THEM ON TOP OF ICE.
FOUND STAINED MICROWAVE OVEN INSIDE AND OUTSIDE. FRONT DOOR UNIT AT 76F, 3 DOOR FREEZER AT 34F, WALK IN UNIT AT 41F.
FOUND PORCELAIN CONTAINERS BEING USED TO HELP KEEP FOODS COLD BY PLACING THEM ON TOP OF ICE.
FOUND STAINED MICROWAVE OVEN INSIDE AND OUTSIDE. FRONT DOOR UNIT AT 76F, 3 DOOR FREEZER AT 34F, WALK IN UNIT AT 41F.
FOUND PORCELAIN CONTAINERS BEING USED TO HELP KEEP FOODS COLD BY PLACING THEM ON TOP OF ICE.
FOUND STAINED MICROWAVE OVEN INSIDE AND OUTSIDE. FRONT DOOR UNIT AT 76F, 3 DOOR FREEZER AT 34F, WALK IN UNIT AT 41F.
FOUND PORCELAIN CONTAINERS BEING USED TO HELP KEEP FOODS COLD BY PLACING THEM ON TOP OF ICE.
FOUND STAINED MICROWAVE OVEN INSIDE AND OUTSIDE. FRONT DOOR UNIT AT 76F, 3 DOOR FREEZER AT 34F, WALK IN UNIT AT 41F.
FOUND PORCELAIN CONTAINERS BEING USED TO HELP KEEP FOODS COLD BY PLACING THEM ON TOP OF ICE.
FOUND STAINED MICROWAVE OVEN INSIDE AND OUTSIDE. FRONT DOOR UNIT AT 76F, 3 DOOR FREEZER AT 34F, WALK IN UNIT AT 41F.
FOUND PORCELAIN CONTAINERS BEING USED TO HELP KEEP FOODS COLD BY PLACING THEM ON TOP OF ICE.
FOUND STAINED MICROWAVE OVEN INSIDE AND OUTSIDE. FRONT DOOR UNIT AT 76F, 3 DOOR FREEZER AT 34F, WALK IN UNIT AT 41F.
FOUND PORCELAIN CONTAINERS BEING USED TO HELP KEEP FOODS COLD BY PLACING THEM ON TOP OF ICE.
FOUND STAINED MICROWAVE OVEN INSIDE AND OUTSIDE. FRONT DOOR UNIT AT 76F, 3 DOOR FREEZER AT 34F, WALK IN UNIT AT 41F.
FOUND PORCELAIN CONTAINERS BEING USED TO HELP KEEP FOODS COLD BY PLACING THEM ON TOP OF ICE.
FOUND STAINED MICROWAVE OVEN INSIDE AND OUTSIDE. FRONT DOOR UNIT AT 76F, 3 DOOR FREEZER AT 34F, WALK IN UNIT AT 41F.
FOUND PORCELAIN CONTAINERS BEING USED TO HELP KEEP FOODS COLD BY PLACING THEM ON TOP OF ICE.
FOUND STAINED MICROWAVE OVEN INSIDE AND OUTSIDE. FRONT DOOR UNIT AT 76F, 3 DOOR FREEZER AT 34F, WALK IN UNIT AT 41F.
FOUND PORCELAIN CONTAINERS BEING USED TO HELP KEEP FOODS COLD BY PLACING THEM ON TOP OF ICE.
FOUND STAINED MICROWAVE OVEN INSIDE AND OUTSIDE. FRONT DOOR UNIT AT 76F, 3 DOOR FREEZER AT 34F, WALK IN UNIT AT 41F.
FOUND PORCELAIN CONTAINERS BEING USED TO HELP KEEP FOODS COLD BY PLACING THEM ON TOP OF ICE.
FOUND STAINED MICROWAVE OVEN INSIDE AND OUTSIDE. FRONT DOOR UNIT AT 76F, 3 DOOR FREEZER AT 34F, WALK IN UNIT AT 41F.
FOUND PORCELAIN CONTAINERS BEING USED TO HELP KEEP FOODS COLD BY PLACING THEM ON TOP OF ICE.
FOUND STAINED MICROWAVE OVEN INSIDE AND OUTSIDE. FRONT DOOR UNIT AT 76F, 3 DOOR FREEZER AT 34F, WALK IN UNIT AT 41F.
FOUND PORCELAIN CONTAINERS BEING USED TO HELP KEEP FOODS COLD BY PLACING THEM ON TOP OF ICE.
FOUND STAINED MICROWAVE OVEN INSIDE AND OUTSIDE. FRONT DOOR UNIT AT 76F, 3 DOOR FREEZER AT 34F, WALK IN UNIT AT 41F.
FOUND PORCELAIN CONTAINERS BEING USED TO HELP KEEP FOODS COLD BY PLACING THEM ON TOP OF ICE.
FOUND STAINED MICROWAVE OVEN INSIDE AND OUTSIDE. FRONT DOOR UNIT AT 76F, 3 DOOR FREEZER AT 34F, WALK IN UNIT AT 41F.
FOUND PORCELAIN CONTAINERS BEING USED TO HELP KEEP FOODS COLD BY PLACING THEM ON TOP OF ICE.
FOUND STAINED MICROWAVE OVEN INSIDE AND OUTSIDE. FRONT DOOR UNIT AT 76F, 3 DOOR FREEZER AT 34F, WALK IN UNIT AT 41F.
FOUND PORCELAIN CONTAINERS BEING USED TO HELP KEEP FOODS COLD BY PLACING THEM ON TOP OF ICE.
FOUND STAINED MICROWAVE OVEN INSIDE AND OUTSIDE. FRONT DOOR UNIT AT 76F, 3 DOOR FREEZER AT 34F, WALK IN UNIT AT 41F.
FOUND PORCELAIN CONTAINERS BEING USED TO HELP KEEP FOODS COLD BY PLACING THEM ON TOP OF ICE.
FOUND STAINED MICROWAVE OVEN INSIDE AND OUTSIDE. FRONT DOOR UNIT AT 76F, 3 DOOR FREEZER AT 34F, WALK IN UNIT AT 41F.
FOUND PORCELAIN CONTAINERS BEING USED TO HELP KEEP FOODS COLD BY PLACING THEM ON TOP OF ICE.
FOUND STAINED MICROWAVE OVEN INSIDE AND OUTSIDE. FRONT DOOR UNIT AT 76F, 3 DOOR FREEZER AT 34F, WALK IN UNIT AT 41F.
FOUND PORCELAIN CONTAINERS BEING USED TO HELP KEEP FOODS COLD BY PLACING THEM ON TOP OF ICE.
FOUND STAINED MICROWAVE OVEN INSIDE AND OUTSIDE.
MUST HAVE FOOD SAFETY CERTIFICATION WITHIN 60DAYS.

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Takes reservations:

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Accepts credit cards:

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Parking:

Garage Private Lot Street Valet Validated

Attire:

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

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Outdoor seating:

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Beer & Wine Only Full Bar Happy Hour

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