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Business Info

Restaurant: LUCKY EXPRESS-SAN ANTONIO
Address: 530 Showers Drive 8, Mountain View, CA 94040
Type: Restaurant 6-25 Employees
Total inspections: 12
Last inspection: Oct 10, 2013

Score
(the higher the better)
94

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Violation descriptions and comments

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)
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))
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))
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)

Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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 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 nonfood contact surfaces of utensils and equipment shall be clean. (114115 (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)

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)
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 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)
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)

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)
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 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))
All food waste and rubbish shall be kept in leak proof and rodent proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior premises of each food facility shall be kept clean and free of litter and rubbish. (114244, 114245, 114245.1, 114245.2, 114245.3, 114245.4, 114245.5, 114245.6, 114245.7, 114245.8)
Fats, oils or grease released from improperly maintained grease traps or collection devices resulting in discharge.
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 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 food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All 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))

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)

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 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)
All food waste and rubbish shall be kept in leak proof and rodent proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior premises of each food facility shall be kept clean and free of litter and rubbish. (114244, 114245, 114245.1, 114245.2, 114245.3, 114245.4, 114245.5, 114245.6, 114245.7, 114245.8)
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)
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 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)
Fats, oils or grease released from improperly maintained grease traps or collection devices resulting in discharge.
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
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)

AVOID PREPARING FOOD AT TRIPLE UTENSIL SINKS.
KEEP DOOR TO KITCHEN CLOSED OR PROVIDE A FLYSCREEN DOOR.
KEEP GREASE BIN/DEBRIS BIN LIDS CLOSED. CLEAN UP GREASE ON TOP/BELOW BIN.
OBTAIN A PROBE THERMOMETER. (0-200F).
REGROUT FLOOR TILES BY DISH WASHING AREA.
WIPE RESTROOM/ KITCHEN DOORS CLEAN DAILY. REGROUT FLOOR TILES BY DISH WASHING AREA.
WIPE RESTROOM/ KITCHEN DOORS CLEAN DAILY. REGROUT FLOOR TILES BY DISH WASHING AREA.
WIPE RESTROOM/ KITCHEN DOORS CLEAN DAILY. REGROUT FLOOR TILES BY DISH WASHING AREA.
WIPE RESTROOM/ KITCHEN DOORS CLEAN DAILY. REGROUT FLOOR TILES BY DISH WASHING AREA.
WIPE RESTROOM/ KITCHEN DOORS CLEAN DAILY. REGROUT FLOOR TILES BY DISH WASHING AREA.
WIPE RESTROOM/ KITCHEN DOORS CLEAN DAILY. REGROUT FLOOR TILES BY DISH WASHING AREA.
WIPE RESTROOM/ KITCHEN DOORS CLEAN DAILY. REGROUT FLOOR TILES BY DISH WASHING AREA.
WIPE RESTROOM/ KITCHEN DOORS CLEAN DAILY. REGROUT FLOOR TILES BY DISH WASHING AREA.
WIPE RESTROOM/ KITCHEN DOORS CLEAN DAILY. REGROUT FLOOR TILES BY DISH WASHING AREA.
WIPE RESTROOM/ KITCHEN DOORS CLEAN DAILY. REGROUT FLOOR TILES BY DISH WASHING AREA.
WIPE RESTROOM/ KITCHEN DOORS CLEAN DAILY. REGROUT FLOOR TILES BY DISH WASHING AREA.
WIPE RESTROOM/ KITCHEN DOORS CLEAN DAILY. REGROUT FLOOR TILES BY DISH WASHING AREA.
WIPE RESTROOM/ KITCHEN DOORS CLEAN DAILY. REGROUT FLOOR TILES BY DISH WASHING AREA.
WIPE RESTROOM/ KITCHEN DOORS CLEAN DAILY. REGROUT FLOOR TILES BY DISH WASHING AREA.
WIPE RESTROOM/ KITCHEN DOORS CLEAN DAILY. REGROUT FLOOR TILES BY DISH WASHING AREA.
WIPE RESTROOM/ KITCHEN DOORS CLEAN DAILY. REGROUT FLOOR TILES BY DISH WASHING AREA.
WIPE RESTROOM/ KITCHEN DOORS CLEAN DAILY. REGROUT FLOOR TILES BY DISH WASHING AREA.
WIPE RESTROOM/ KITCHEN DOORS CLEAN DAILY. REGROUT FLOOR TILES BY DISH WASHING AREA.
WIPE RESTROOM/ KITCHEN DOORS CLEAN DAILY. REGROUT FLOOR TILES BY DISH WASHING AREA.
WIPE RESTROOM/ KITCHEN DOORS CLEAN DAILY.
SPLIT BUTCHER BLOCK TABLES NEED TO BE REPLACED.
USE WALL MOUNTED SOAP DISPENSER IN CUSTOMER/ EMPLOYEE RESTROOM.

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 food waste and rubbish shall be kept in leak proof and rodent proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior premises of each food facility shall be kept clean and free of litter and rubbish. (114244, 114245, 114245.1, 114245.2, 114245.3, 114245.4, 114245.5, 114245.6, 114245.7, 114245.8)
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)
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)

DIRTY RESTROOM KITCHEN DOORS.
RE-GROUT FLOOR TILES BY DISHWASHER. DIRTY RESTROOM KITCHEN DOORS.
RE-GROUT FLOOR TILES BY DISHWASHER. DIRTY RESTROOM KITCHEN DOORS.
RE-GROUT FLOOR TILES BY DISHWASHER. DIRTY RESTROOM KITCHEN DOORS.
RE-GROUT FLOOR TILES BY DISHWASHER. DIRTY RESTROOM KITCHEN DOORS.
RE-GROUT FLOOR TILES BY DISHWASHER. DIRTY RESTROOM KITCHEN DOORS.
RE-GROUT FLOOR TILES BY DISHWASHER. DIRTY RESTROOM KITCHEN DOORS.
RE-GROUT FLOOR TILES BY DISHWASHER. DIRTY RESTROOM KITCHEN DOORS.
RE-GROUT FLOOR TILES BY DISHWASHER. DIRTY RESTROOM KITCHEN DOORS.
RE-GROUT FLOOR TILES BY DISHWASHER. DIRTY RESTROOM KITCHEN DOORS.
RE-GROUT FLOOR TILES BY DISHWASHER. DIRTY RESTROOM KITCHEN DOORS.
RE-GROUT FLOOR TILES BY DISHWASHER. DIRTY RESTROOM KITCHEN DOORS.
RE-GROUT FLOOR TILES BY DISHWASHER. DIRTY RESTROOM KITCHEN DOORS.
RE-GROUT FLOOR TILES BY DISHWASHER. DIRTY RESTROOM KITCHEN DOORS.
RE-GROUT FLOOR TILES BY DISHWASHER. DIRTY RESTROOM KITCHEN DOORS.
RE-GROUT FLOOR TILES BY DISHWASHER. DIRTY RESTROOM KITCHEN DOORS.
RE-GROUT FLOOR TILES BY DISHWASHER. DIRTY RESTROOM KITCHEN DOORS.
RE-GROUT FLOOR TILES BY DISHWASHER. DIRTY RESTROOM KITCHEN DOORS.
RE-GROUT FLOOR TILES BY DISHWASHER. DIRTY RESTROOM KITCHEN DOORS.
RE-GROUT FLOOR TILES BY DISHWASHER. DIRTY RESTROOM KITCHEN DOORS.
RE-GROUT FLOOR TILES BY DISHWASHER. DIRTY RESTROOM KITCHEN DOORS.
RE-GROUT FLOOR TILES BY DISHWASHER. DIRTY RESTROOM KITCHEN DOORS.
RE-GROUT FLOOR TILES BY DISHWASHER. DIRTY RESTROOM KITCHEN DOORS.
RE-GROUT FLOOR TILES BY DISHWASHER. DIRTY RESTROOM KITCHEN DOORS.
RE-GROUT FLOOR TILES BY DISHWASHER. DIRTY RESTROOM KITCHEN DOORS.
RE-GROUT FLOOR TILES BY DISHWASHER. DIRTY RESTROOM KITCHEN DOORS.
RE-GROUT FLOOR TILES BY DISHWASHER. DIRTY RESTROOM KITCHEN DOORS.
RE-GROUT FLOOR TILES BY DISHWASHER. DIRTY RESTROOM KITCHEN DOORS.
RE-GROUT FLOOR TILES BY DISHWASHER. DIRTY RESTROOM KITCHEN DOORS.
RE-GROUT FLOOR TILES BY DISHWASHER. DIRTY RESTROOM KITCHEN DOORS.
RE-GROUT FLOOR TILES BY DISHWASHER. DIRTY RESTROOM KITCHEN DOORS.
RE-GROUT FLOOR TILES BY DISHWASHER. DIRTY RESTROOM KITCHEN DOORS.
RE-GROUT FLOOR TILES BY DISHWASHER. DIRTY RESTROOM KITCHEN DOORS.
RE-GROUT FLOOR TILES BY DISHWASHER. DIRTY RESTROOM KITCHEN DOORS.
RE-GROUT FLOOR TILES BY DISHWASHER. DIRTY RESTROOM KITCHEN DOORS.
RE-GROUT FLOOR TILES BY DISHWASHER. DIRTY RESTROOM KITCHEN DOORS.
RE-GROUT FLOOR TILES BY DISHWASHER. DIRTY RESTROOM KITCHEN DOORS.
RE-GROUT FLOOR TILES BY DISHWASHER. DIRTY RESTROOM KITCHEN DOORS.
RE-GROUT FLOOR TILES BY DISHWASHER. DIRTY RESTROOM KITCHEN DOORS.
RE-GROUT FLOOR TILES BY DISHWASHER. DIRTY RESTROOM KITCHEN DOORS.
RE-GROUT FLOOR TILES BY DISHWASHER. DIRTY RESTROOM KITCHEN DOORS.
RE-GROUT FLOOR TILES BY DISHWASHER. DIRTY RESTROOM KITCHEN DOORS.
RE-GROUT FLOOR TILES BY DISHWASHER. DIRTY RESTROOM KITCHEN DOORS.
RE-GROUT FLOOR TILES BY DISHWASHER. DIRTY RESTROOM KITCHEN DOORS.
RE-GROUT FLOOR TILES BY DISHWASHER. DIRTY RESTROOM KITCHEN DOORS.
RE-GROUT FLOOR TILES BY DISHWASHER. DIRTY RESTROOM KITCHEN DOORS.
RE-GROUT FLOOR TILES BY DISHWASHER. DIRTY RESTROOM KITCHEN DOORS.
RE-GROUT FLOOR TILES BY DISHWASHER. DIRTY RESTROOM KITCHEN DOORS.
RE-GROUT FLOOR TILES BY DISHWASHER. DIRTY RESTROOM KITCHEN DOORS.
RE-GROUT FLOOR TILES BY DISHWASHER. DIRTY RESTROOM KITCHEN DOORS.
RE-GROUT FLOOR TILES BY DISHWASHER. DIRTY RESTROOM KITCHEN DOORS.
RE-GROUT FLOOR TILES BY DISHWASHER. DIRTY RESTROOM KITCHEN DOORS.
RE-GROUT FLOOR TILES BY DISHWASHER. DIRTY RESTROOM KITCHEN DOORS.
RE-GROUT FLOOR TILES BY DISHWASHER. DIRTY RESTROOM KITCHEN DOORS.
RE-GROUT FLOOR TILES BY DISHWASHER. DIRTY RESTROOM KITCHEN DOORS.
RE-GROUT FLOOR TILES BY DISHWASHER. DIRTY RESTROOM KITCHEN DOORS.
RE-GROUT FLOOR TILES BY DISHWASHER. DIRTY RESTROOM KITCHEN DOORS.
RE-GROUT FLOOR TILES BY DISHWASHER. DIRTY RESTROOM KITCHEN DOORS.
RE-GROUT FLOOR TILES BY DISHWASHER. DIRTY RESTROOM KITCHEN DOORS.
RE-GROUT FLOOR TILES BY DISHWASHER. DIRTY RESTROOM KITCHEN DOORS.
RE-GROUT FLOOR TILES BY DISHWASHER. DIRTY RESTROOM KITCHEN DOORS.
RE-GROUT FLOOR TILES BY DISHWASHER. DIRTY RESTROOM KITCHEN DOORS.
RE-GROUT FLOOR TILES BY DISHWASHER. DIRTY RESTROOM KITCHEN DOORS.
RE-GROUT FLOOR TILES BY DISHWASHER. DIRTY RESTROOM KITCHEN DOORS.
RE-GROUT FLOOR TILES BY DISHWASHER. DIRTY RESTROOM KITCHEN DOORS.
RE-GROUT FLOOR TILES BY DISHWASHER. DIRTY RESTROOM KITCHEN DOORS.
RE-GROUT FLOOR TILES BY DISHWASHER. DIRTY RESTROOM KITCHEN DOORS.
RE-GROUT FLOOR TILES BY DISHWASHER. DIRTY RESTROOM KITCHEN DOORS.
RE-GROUT FLOOR TILES BY DISHWASHER. DIRTY RESTROOM KITCHEN DOORS.
RE-GROUT FLOOR TILES BY DISHWASHER. DIRTY RESTROOM KITCHEN DOORS.
RE-GROUT FLOOR TILES BY DISHWASHER. DIRTY RESTROOM KITCHEN DOORS.
RE-GROUT FLOOR TILES BY DISHWASHER. DIRTY RESTROOM KITCHEN DOORS.
RE-GROUT FLOOR TILES BY DISHWASHER. DIRTY RESTROOM KITCHEN DOORS.
RE-GROUT FLOOR TILES BY DISHWASHER.
KEEP DEBRIS BIN LIDS CLOSED.
OPEN DOORS BY RESTROOM INTO KITCHEN.
SPLIT WOODEN BUTCHER BLOCK TABLES.
TUBES OF MEAT NOTED ON KITCHEN FLOOR.

No employees shall eat, drink, or smoke in any work area. (113977)
All food waste and rubbish shall be kept in leak proof and rodent proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior premises of each food facility shall be kept clean and free of litter and rubbish. (114244, 114245, 114245.1, 114245.2, 114245.3, 114245.4, 114245.5, 114245.6, 114245.7, 114245.8)
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)
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 utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
A copy of the most recent routine inspection report conducted to assess compliance with this part shall be maintained at the food facility and made available upon request. (113725.1)

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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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