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4. Santa Clara County, CA Restaurants

Business Info

Restaurant: MONTE ALBAN
Address: 960 S 1st Street, San Jose, CA 95110
Type: Restaurant 0-5 Employees
Total inspections: 10
Last inspection: Sep 25, 2013

Score
(the higher the better)
98

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Violation descriptions and comments

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)
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 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.
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)
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.

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 liquid waste must drain to an approved fully functioning sewage disposal system. (114197)
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)
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 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 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.

No employees shall eat, drink, or smoke in any work area. (113977)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
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)
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 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 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)
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)

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)
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)
An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
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)

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))
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)
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)

Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
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 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 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)
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)
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)
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))

FOUND EMPTY TOILET PAPER DISPENSER IN RESTROOM.
LACK OF SANITIZER TEST STRIP. LACK OF SANITIZER AT WARE WASH SINK.
OBSERVED A DEEP FRIED IS STORED OUT OF VENTILATION HOOD AT COOK LINE.
OBSERVED LACK OF PAPER TOWEL AT THE HAND SINK IN RESTROOM.
OBSERVED NO LABEL ON ALL BULK INGREDIENT CONTAINERS.
OBSERVED SOME FOOD CONTAINERS IN REFRIGERATORS ARE UNCOVERED COVER ALL FOODS TO PREVENT CONTAMINATION. OBSERVED NO LABEL ON ALL BULK INGREDIENT CONTAINERS.
OBSERVED SOME FOOD CONTAINERS IN REFRIGERATORS ARE UNCOVERED COVER ALL FOODS TO PREVENT CONTAMINATION. OBSERVED NO LABEL ON ALL BULK INGREDIENT CONTAINERS.
OBSERVED SOME FOOD CONTAINERS IN REFRIGERATORS ARE UNCOVERED COVER ALL FOODS TO PREVENT CONTAMINATION. OBSERVED NO LABEL ON ALL BULK INGREDIENT CONTAINERS.
OBSERVED SOME FOOD CONTAINERS IN REFRIGERATORS ARE UNCOVERED COVER ALL FOODS TO PREVENT CONTAMINATION.

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)
A food facility shall not be open for business without a valid permit. (114067(b) & (c), 114381 (a), 114381.2, 114387)
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))

ENVIRONMENTAL HEALTH PERMIT EXPIRED 4/30/13.
FOUND SOAP AND BLEACH IS MIXED TOGETHER AT WARE WASH SINK.
OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL. OBSERVED A BAG OF ONION IS ON THE FLOOR IN KITCHEN.
BULK INGREDIENT CONTAINERS WITHOUT LABEL.
OBSERVED RAW SHRIMP ARE THAWED IN STANDING WATER AT FOOD PREP SINK.

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)

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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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