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4. Santa Clara County, CA Restaurants

Business Info

Restaurant: NEW INDIAN CUISINE
Address: 895 Willow Street, San Jose, CA 95125
Type: Restaurant 0-5 Employees
Total inspections: 15
Last inspection: Apr 17, 2013

Score
(the higher the better)
92

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Violation descriptions and comments

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 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)
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)
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 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)
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))
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)

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.
Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
All 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 nonfood contact surfaces of utensils and equipment shall be clean. (114115 (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)
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)
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 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)).
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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))

No employees shall eat, drink, or smoke in any work area. (113977)
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)
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 potentially hazardous food shall be RAPIDLY cooled from 135�°F to 70�°F, within 2 hours, and then from 70�°F to 41 �°F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
All food 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.
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
All potentially hazardous food shall be RAPIDLY cooled from 135�°F to 70�°F, within 2 hours, and then from 70�°F to 41 �°F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
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))
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)
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 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)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)

Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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 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 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)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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,)
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.
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)
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))

Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)

Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)

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.
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))
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)
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 nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))

DRESSING AND SALAD AT BUFFET NOT STORED UNDER SNEEZE GUARD.
UNCOVERED FOOD STORED IN COLD UNITS. DRESSING AND SALAD AT BUFFET NOT STORED UNDER SNEEZE GUARD.
UNCOVERED FOOD STORED IN COLD UNITS. DRESSING AND SALAD AT BUFFET NOT STORED UNDER SNEEZE GUARD.
UNCOVERED FOOD STORED IN COLD UNITS. DRESSING AND SALAD AT BUFFET NOT STORED UNDER SNEEZE GUARD.
UNCOVERED FOOD STORED IN COLD UNITS. DRESSING AND SALAD AT BUFFET NOT STORED UNDER SNEEZE GUARD.
UNCOVERED FOOD STORED IN COLD UNITS. DRESSING AND SALAD AT BUFFET NOT STORED UNDER SNEEZE GUARD.
UNCOVERED FOOD STORED IN COLD UNITS. DRESSING AND SALAD AT BUFFET NOT STORED UNDER SNEEZE GUARD.
UNCOVERED FOOD STORED IN COLD UNITS. DRESSING AND SALAD AT BUFFET NOT STORED UNDER SNEEZE GUARD.
UNCOVERED FOOD STORED IN COLD UNITS. DRESSING AND SALAD AT BUFFET NOT STORED UNDER SNEEZE GUARD.
UNCOVERED FOOD STORED IN COLD UNITS. DRESSING AND SALAD AT BUFFET NOT STORED UNDER SNEEZE GUARD.
UNCOVERED FOOD STORED IN COLD UNITS. DRESSING AND SALAD AT BUFFET NOT STORED UNDER SNEEZE GUARD.
UNCOVERED FOOD STORED IN COLD UNITS. DRESSING AND SALAD AT BUFFET NOT STORED UNDER SNEEZE GUARD.
UNCOVERED FOOD STORED IN COLD UNITS. DRESSING AND SALAD AT BUFFET NOT STORED UNDER SNEEZE GUARD.
UNCOVERED FOOD STORED IN COLD UNITS. DRESSING AND SALAD AT BUFFET NOT STORED UNDER SNEEZE GUARD.
UNCOVERED FOOD STORED IN COLD UNITS. DRESSING AND SALAD AT BUFFET NOT STORED UNDER SNEEZE GUARD.
UNCOVERED FOOD STORED IN COLD UNITS. DRESSING AND SALAD AT BUFFET NOT STORED UNDER SNEEZE GUARD.
UNCOVERED FOOD STORED IN COLD UNITS. DRESSING AND SALAD AT BUFFET NOT STORED UNDER SNEEZE GUARD.
UNCOVERED FOOD STORED IN COLD UNITS. DRESSING AND SALAD AT BUFFET NOT STORED UNDER SNEEZE GUARD.
UNCOVERED FOOD STORED IN COLD UNITS. DRESSING AND SALAD AT BUFFET NOT STORED UNDER SNEEZE GUARD.
UNCOVERED FOOD STORED IN COLD UNITS. DRESSING AND SALAD AT BUFFET NOT STORED UNDER SNEEZE GUARD.
UNCOVERED FOOD STORED IN COLD UNITS. DRESSING AND SALAD AT BUFFET NOT STORED UNDER SNEEZE GUARD.
UNCOVERED FOOD STORED IN COLD UNITS. DRESSING AND SALAD AT BUFFET NOT STORED UNDER SNEEZE GUARD.
UNCOVERED FOOD STORED IN COLD UNITS. DRESSING AND SALAD AT BUFFET NOT STORED UNDER SNEEZE GUARD.
UNCOVERED FOOD STORED IN COLD UNITS. DRESSING AND SALAD AT BUFFET NOT STORED UNDER SNEEZE GUARD.
UNCOVERED FOOD STORED IN COLD UNITS. DRESSING AND SALAD AT BUFFET NOT STORED UNDER SNEEZE GUARD.
UNCOVERED FOOD STORED IN COLD UNITS. DRESSING AND SALAD AT BUFFET NOT STORED UNDER SNEEZE GUARD.
UNCOVERED FOOD STORED IN COLD UNITS. DRESSING AND SALAD AT BUFFET NOT STORED UNDER SNEEZE GUARD.
UNCOVERED FOOD STORED IN COLD UNITS. DRESSING AND SALAD AT BUFFET NOT STORED UNDER SNEEZE GUARD.
UNCOVERED FOOD STORED IN COLD UNITS. DRESSING AND SALAD AT BUFFET NOT STORED UNDER SNEEZE GUARD.
UNCOVERED FOOD STORED IN COLD UNITS. DRESSING AND SALAD AT BUFFET NOT STORED UNDER SNEEZE GUARD.
UNCOVERED FOOD STORED IN COLD UNITS. DRESSING AND SALAD AT BUFFET NOT STORED UNDER SNEEZE GUARD.
UNCOVERED FOOD STORED IN COLD UNITS. DRESSING AND SALAD AT BUFFET NOT STORED UNDER SNEEZE GUARD.
UNCOVERED FOOD STORED IN COLD UNITS.
NO LABELS ON FOOD STORAGE CONTAINERS.
NO PAPER TOWELS IN THE PAPER TOWEL DISPENSER AT HAND SINK.
FACILITY ONLY HAS A TWO COMPONENT SINK. DISHES OBSERVED IN BOTH COMPONENTS. NO PAPER TOWELS IN THE PAPER TOWEL DISPENSER AT HAND SINK.
FACILITY ONLY HAS A TWO COMPONENT SINK. DISHES OBSERVED IN BOTH COMPONENTS. NO PAPER TOWELS IN THE PAPER TOWEL DISPENSER AT HAND SINK.
FACILITY ONLY HAS A TWO COMPONENT SINK. DISHES OBSERVED IN BOTH COMPONENTS. NO PAPER TOWELS IN THE PAPER TOWEL DISPENSER AT HAND SINK.
FACILITY ONLY HAS A TWO COMPONENT SINK. DISHES OBSERVED IN BOTH COMPONENTS. NO PAPER TOWELS IN THE PAPER TOWEL DISPENSER AT HAND SINK.
FACILITY ONLY HAS A TWO COMPONENT SINK. DISHES OBSERVED IN BOTH COMPONENTS. NO PAPER TOWELS IN THE PAPER TOWEL DISPENSER AT HAND SINK.
FACILITY ONLY HAS A TWO COMPONENT SINK. DISHES OBSERVED IN BOTH COMPONENTS. NO PAPER TOWELS IN THE PAPER TOWEL DISPENSER AT HAND SINK.
FACILITY ONLY HAS A TWO COMPONENT SINK. DISHES OBSERVED IN BOTH COMPONENTS. NO PAPER TOWELS IN THE PAPER TOWEL DISPENSER AT HAND SINK.
FACILITY ONLY HAS A TWO COMPONENT SINK. DISHES OBSERVED IN BOTH COMPONENTS. NO PAPER TOWELS IN THE PAPER TOWEL DISPENSER AT HAND SINK.
FACILITY ONLY HAS A TWO COMPONENT SINK. DISHES OBSERVED IN BOTH COMPONENTS. NO PAPER TOWELS IN THE PAPER TOWEL DISPENSER AT HAND SINK.
FACILITY ONLY HAS A TWO COMPONENT SINK. DISHES OBSERVED IN BOTH COMPONENTS. NO PAPER TOWELS IN THE PAPER TOWEL DISPENSER AT HAND SINK.
FACILITY ONLY HAS A TWO COMPONENT SINK. DISHES OBSERVED IN BOTH COMPONENTS. NO PAPER TOWELS IN THE PAPER TOWEL DISPENSER AT HAND SINK.
FACILITY ONLY HAS A TWO COMPONENT SINK. DISHES OBSERVED IN BOTH COMPONENTS. NO PAPER TOWELS IN THE PAPER TOWEL DISPENSER AT HAND SINK.
FACILITY ONLY HAS A TWO COMPONENT SINK. DISHES OBSERVED IN BOTH COMPONENTS. NO PAPER TOWELS IN THE PAPER TOWEL DISPENSER AT HAND SINK.
FACILITY ONLY HAS A TWO COMPONENT SINK. DISHES OBSERVED IN BOTH COMPONENTS. NO PAPER TOWELS IN THE PAPER TOWEL DISPENSER AT HAND SINK.
FACILITY ONLY HAS A TWO COMPONENT SINK. DISHES OBSERVED IN BOTH COMPONENTS. NO PAPER TOWELS IN THE PAPER TOWEL DISPENSER AT HAND SINK.
FACILITY ONLY HAS A TWO COMPONENT SINK. DISHES OBSERVED IN BOTH COMPONENTS. NO PAPER TOWELS IN THE PAPER TOWEL DISPENSER AT HAND SINK.
FACILITY ONLY HAS A TWO COMPONENT SINK. DISHES OBSERVED IN BOTH COMPONENTS. NO PAPER TOWELS IN THE PAPER TOWEL DISPENSER AT HAND SINK.
FACILITY ONLY HAS A TWO COMPONENT SINK. DISHES OBSERVED IN BOTH COMPONENTS. NO PAPER TOWELS IN THE PAPER TOWEL DISPENSER AT HAND SINK.
FACILITY ONLY HAS A TWO COMPONENT SINK. DISHES OBSERVED IN BOTH COMPONENTS. NO PAPER TOWELS IN THE PAPER TOWEL DISPENSER AT HAND SINK.
FACILITY ONLY HAS A TWO COMPONENT SINK. DISHES OBSERVED IN BOTH COMPONENTS. NO PAPER TOWELS IN THE PAPER TOWEL DISPENSER AT HAND SINK.
FACILITY ONLY HAS A TWO COMPONENT SINK. DISHES OBSERVED IN BOTH COMPONENTS. NO PAPER TOWELS IN THE PAPER TOWEL DISPENSER AT HAND SINK.
FACILITY ONLY HAS A TWO COMPONENT SINK. DISHES OBSERVED IN BOTH COMPONENTS. NO PAPER TOWELS IN THE PAPER TOWEL DISPENSER AT HAND SINK.
FACILITY ONLY HAS A TWO COMPONENT SINK. DISHES OBSERVED IN BOTH COMPONENTS. NO PAPER TOWELS IN THE PAPER TOWEL DISPENSER AT HAND SINK.
FACILITY ONLY HAS A TWO COMPONENT SINK. DISHES OBSERVED IN BOTH COMPONENTS. NO PAPER TOWELS IN THE PAPER TOWEL DISPENSER AT HAND SINK.
FACILITY ONLY HAS A TWO COMPONENT SINK. DISHES OBSERVED IN BOTH COMPONENTS. NO PAPER TOWELS IN THE PAPER TOWEL DISPENSER AT HAND SINK.
FACILITY ONLY HAS A TWO COMPONENT SINK. DISHES OBSERVED IN BOTH COMPONENTS. NO PAPER TOWELS IN THE PAPER TOWEL DISPENSER AT HAND SINK.
FACILITY ONLY HAS A TWO COMPONENT SINK. DISHES OBSERVED IN BOTH COMPONENTS. NO PAPER TOWELS IN THE PAPER TOWEL DISPENSER AT HAND SINK.
FACILITY ONLY HAS A TWO COMPONENT SINK. DISHES OBSERVED IN BOTH COMPONENTS. NO PAPER TOWELS IN THE PAPER TOWEL DISPENSER AT HAND SINK.
FACILITY ONLY HAS A TWO COMPONENT SINK. DISHES OBSERVED IN BOTH COMPONENTS. NO PAPER TOWELS IN THE PAPER TOWEL DISPENSER AT HAND SINK.
FACILITY ONLY HAS A TWO COMPONENT SINK. DISHES OBSERVED IN BOTH COMPONENTS. NO PAPER TOWELS IN THE PAPER TOWEL DISPENSER AT HAND SINK.
FACILITY ONLY HAS A TWO COMPONENT SINK. DISHES OBSERVED IN BOTH COMPONENTS. NO PAPER TOWELS IN THE PAPER TOWEL DISPENSER AT HAND SINK.
FACILITY ONLY HAS A TWO COMPONENT SINK. DISHES OBSERVED IN BOTH COMPONENTS.
OBSERVED WATER ON GROUND AROUND GREASE TRAP IN OUTSIDE AREA NEAR WALK IN REFRIGERATOR.
REMOVE FOOD DEBRIS FROM INSIDE MICROWAVE AND MAINTAIN CLEAN.
WHEN FEASIBLE, REPLACE WOODEN PREP SURFACE WITH STAINLESS STEAL. EDGES OF TABLE CLOSE TO STOVE AND MAY BE A FIRED HAZARD.
WIPING CLOTHS STORED ON COUNTERS.

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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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