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4. Santa Clara County, CA Restaurants

Business Info

Restaurant: OUTBACK STEAKHOUSE
Address: 1887 S Bascom Avenue, Campbell, CA 95008
Type: Restaurant 26+ Employees
Total inspections: 7
Last inspection: Mar 12, 2013

Score
(the higher the better)
85

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Violation descriptions and comments

Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)

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

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))
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)
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)
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 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)

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)
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)
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 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)

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))
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 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 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)
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 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)
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)
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
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)

KITCHEN IS HOT, MEASURED 82F AND HOTTER IN SOME AREAS.
MEASURED SEVERAL POTENTIALLY HAZARDOUS FOOD ITEMS OUT OF TEMPERATURE AT TOP PREP UNIT, INSIDE THE 2 DOOR REFRIGERATOR, AND ON-TOP OF ICE/IMPROPERLY MADE ICE BATHS.
MEASURED THE QUAT CONCENTRATION AT 500PPM FOR THE WIPING CLOTH SOLUTION AT BAR.
WASH SAUCE AT KITCHEN DISHWASHER IS INOPERABLE. MEASURED THE QUAT CONCENTRATION AT 500PPM FOR THE WIPING CLOTH SOLUTION AT BAR.
WASH SAUCE AT KITCHEN DISHWASHER IS INOPERABLE. MEASURED THE QUAT CONCENTRATION AT 500PPM FOR THE WIPING CLOTH SOLUTION AT BAR.
WASH SAUCE AT KITCHEN DISHWASHER IS INOPERABLE. MEASURED THE QUAT CONCENTRATION AT 500PPM FOR THE WIPING CLOTH SOLUTION AT BAR.
WASH SAUCE AT KITCHEN DISHWASHER IS INOPERABLE. MEASURED THE QUAT CONCENTRATION AT 500PPM FOR THE WIPING CLOTH SOLUTION AT BAR.
WASH SAUCE AT KITCHEN DISHWASHER IS INOPERABLE. MEASURED THE QUAT CONCENTRATION AT 500PPM FOR THE WIPING CLOTH SOLUTION AT BAR.
WASH SAUCE AT KITCHEN DISHWASHER IS INOPERABLE. MEASURED THE QUAT CONCENTRATION AT 500PPM FOR THE WIPING CLOTH SOLUTION AT BAR.
WASH SAUCE AT KITCHEN DISHWASHER IS INOPERABLE. MEASURED THE QUAT CONCENTRATION AT 500PPM FOR THE WIPING CLOTH SOLUTION AT BAR.
WASH SAUCE AT KITCHEN DISHWASHER IS INOPERABLE. MEASURED THE QUAT CONCENTRATION AT 500PPM FOR THE WIPING CLOTH SOLUTION AT BAR.
WASH SAUCE AT KITCHEN DISHWASHER IS INOPERABLE. MEASURED THE QUAT CONCENTRATION AT 500PPM FOR THE WIPING CLOTH SOLUTION AT BAR.
WASH SAUCE AT KITCHEN DISHWASHER IS INOPERABLE. MEASURED THE QUAT CONCENTRATION AT 500PPM FOR THE WIPING CLOTH SOLUTION AT BAR.
WASH SAUCE AT KITCHEN DISHWASHER IS INOPERABLE. MEASURED THE QUAT CONCENTRATION AT 500PPM FOR THE WIPING CLOTH SOLUTION AT BAR.
WASH SAUCE AT KITCHEN DISHWASHER IS INOPERABLE. MEASURED THE QUAT CONCENTRATION AT 500PPM FOR THE WIPING CLOTH SOLUTION AT BAR.
WASH SAUCE AT KITCHEN DISHWASHER IS INOPERABLE. MEASURED THE QUAT CONCENTRATION AT 500PPM FOR THE WIPING CLOTH SOLUTION AT BAR.
WASH SAUCE AT KITCHEN DISHWASHER IS INOPERABLE. MEASURED THE QUAT CONCENTRATION AT 500PPM FOR THE WIPING CLOTH SOLUTION AT BAR.
WASH SAUCE AT KITCHEN DISHWASHER IS INOPERABLE. MEASURED THE QUAT CONCENTRATION AT 500PPM FOR THE WIPING CLOTH SOLUTION AT BAR.
WASH SAUCE AT KITCHEN DISHWASHER IS INOPERABLE. MEASURED THE QUAT CONCENTRATION AT 500PPM FOR THE WIPING CLOTH SOLUTION AT BAR.
WASH SAUCE AT KITCHEN DISHWASHER IS INOPERABLE. MEASURED THE QUAT CONCENTRATION AT 500PPM FOR THE WIPING CLOTH SOLUTION AT BAR.
WASH SAUCE AT KITCHEN DISHWASHER IS INOPERABLE. MEASURED THE QUAT CONCENTRATION AT 500PPM FOR THE WIPING CLOTH SOLUTION AT BAR.
WASH SAUCE AT KITCHEN DISHWASHER IS INOPERABLE. MEASURED THE QUAT CONCENTRATION AT 500PPM FOR THE WIPING CLOTH SOLUTION AT BAR.
WASH SAUCE AT KITCHEN DISHWASHER IS INOPERABLE. MEASURED THE QUAT CONCENTRATION AT 500PPM FOR THE WIPING CLOTH SOLUTION AT BAR.
WASH SAUCE AT KITCHEN DISHWASHER IS INOPERABLE. MEASURED THE QUAT CONCENTRATION AT 500PPM FOR THE WIPING CLOTH SOLUTION AT BAR.
WASH SAUCE AT KITCHEN DISHWASHER IS INOPERABLE. MEASURED THE QUAT CONCENTRATION AT 500PPM FOR THE WIPING CLOTH SOLUTION AT BAR.
WASH SAUCE AT KITCHEN DISHWASHER IS INOPERABLE. MEASURED THE QUAT CONCENTRATION AT 500PPM FOR THE WIPING CLOTH SOLUTION AT BAR.
WASH SAUCE AT KITCHEN DISHWASHER IS INOPERABLE. MEASURED THE QUAT CONCENTRATION AT 500PPM FOR THE WIPING CLOTH SOLUTION AT BAR.
WASH SAUCE AT KITCHEN DISHWASHER IS INOPERABLE. MEASURED THE QUAT CONCENTRATION AT 500PPM FOR THE WIPING CLOTH SOLUTION AT BAR.
WASH SAUCE AT KITCHEN DISHWASHER IS INOPERABLE. MEASURED THE QUAT CONCENTRATION AT 500PPM FOR THE WIPING CLOTH SOLUTION AT BAR.
WASH SAUCE AT KITCHEN DISHWASHER IS INOPERABLE. MEASURED THE QUAT CONCENTRATION AT 500PPM FOR THE WIPING CLOTH SOLUTION AT BAR.
WASH SAUCE AT KITCHEN DISHWASHER IS INOPERABLE. MEASURED THE QUAT CONCENTRATION AT 500PPM FOR THE WIPING CLOTH SOLUTION AT BAR.
WASH SAUCE AT KITCHEN DISHWASHER IS INOPERABLE. MEASURED THE QUAT CONCENTRATION AT 500PPM FOR THE WIPING CLOTH SOLUTION AT BAR.
WASH SAUCE AT KITCHEN DISHWASHER IS INOPERABLE. MEASURED THE QUAT CONCENTRATION AT 500PPM FOR THE WIPING CLOTH SOLUTION AT BAR.
WASH SAUCE AT KITCHEN DISHWASHER IS INOPERABLE. MEASURED THE QUAT CONCENTRATION AT 500PPM FOR THE WIPING CLOTH SOLUTION AT BAR.
WASH SAUCE AT KITCHEN DISHWASHER IS INOPERABLE. MEASURED THE QUAT CONCENTRATION AT 500PPM FOR THE WIPING CLOTH SOLUTION AT BAR.
WASH SAUCE AT KITCHEN DISHWASHER IS INOPERABLE. MEASURED THE QUAT CONCENTRATION AT 500PPM FOR THE WIPING CLOTH SOLUTION AT BAR.
WASH SAUCE AT KITCHEN DISHWASHER IS INOPERABLE. MEASURED THE QUAT CONCENTRATION AT 500PPM FOR THE WIPING CLOTH SOLUTION AT BAR.
WASH SAUCE AT KITCHEN DISHWASHER IS INOPERABLE. MEASURED THE QUAT CONCENTRATION AT 500PPM FOR THE WIPING CLOTH SOLUTION AT BAR.
WASH SAUCE AT KITCHEN DISHWASHER IS INOPERABLE. MEASURED THE QUAT CONCENTRATION AT 500PPM FOR THE WIPING CLOTH SOLUTION AT BAR.
WASH SAUCE AT KITCHEN DISHWASHER IS INOPERABLE. MEASURED THE QUAT CONCENTRATION AT 500PPM FOR THE WIPING CLOTH SOLUTION AT BAR.
WASH SAUCE AT KITCHEN DISHWASHER IS INOPERABLE.
OBSERVED EQUIPMENT STACKED WHEN WET.
OBSERVED HANDWASHING SINK AT BAR OBSTRUCTED BY TRASHCAN.
BAR HANDSINK IS INOPERABLE. OBSERVED HANDWASHING SINK AT BAR OBSTRUCTED BY TRASHCAN.
BAR HANDSINK IS INOPERABLE. OBSERVED HANDWASHING SINK AT BAR OBSTRUCTED BY TRASHCAN.
BAR HANDSINK IS INOPERABLE. OBSERVED HANDWASHING SINK AT BAR OBSTRUCTED BY TRASHCAN.
BAR HANDSINK IS INOPERABLE. OBSERVED HANDWASHING SINK AT BAR OBSTRUCTED BY TRASHCAN.
BAR HANDSINK IS INOPERABLE. OBSERVED HANDWASHING SINK AT BAR OBSTRUCTED BY TRASHCAN.
BAR HANDSINK IS INOPERABLE. OBSERVED HANDWASHING SINK AT BAR OBSTRUCTED BY TRASHCAN.
BAR HANDSINK IS INOPERABLE. OBSERVED HANDWASHING SINK AT BAR OBSTRUCTED BY TRASHCAN.
BAR HANDSINK IS INOPERABLE. OBSERVED HANDWASHING SINK AT BAR OBSTRUCTED BY TRASHCAN.
BAR HANDSINK IS INOPERABLE. OBSERVED HANDWASHING SINK AT BAR OBSTRUCTED BY TRASHCAN.
BAR HANDSINK IS INOPERABLE. OBSERVED HANDWASHING SINK AT BAR OBSTRUCTED BY TRASHCAN.
BAR HANDSINK IS INOPERABLE. OBSERVED HANDWASHING SINK AT BAR OBSTRUCTED BY TRASHCAN.
BAR HANDSINK IS INOPERABLE. OBSERVED HANDWASHING SINK AT BAR OBSTRUCTED BY TRASHCAN.
BAR HANDSINK IS INOPERABLE. OBSERVED HANDWASHING SINK AT BAR OBSTRUCTED BY TRASHCAN.
BAR HANDSINK IS INOPERABLE. OBSERVED HANDWASHING SINK AT BAR OBSTRUCTED BY TRASHCAN.
BAR HANDSINK IS INOPERABLE. OBSERVED HANDWASHING SINK AT BAR OBSTRUCTED BY TRASHCAN.
BAR HANDSINK IS INOPERABLE. OBSERVED HANDWASHING SINK AT BAR OBSTRUCTED BY TRASHCAN.
BAR HANDSINK IS INOPERABLE. OBSERVED HANDWASHING SINK AT BAR OBSTRUCTED BY TRASHCAN.
BAR HANDSINK IS INOPERABLE. OBSERVED HANDWASHING SINK AT BAR OBSTRUCTED BY TRASHCAN.
BAR HANDSINK IS INOPERABLE. OBSERVED HANDWASHING SINK AT BAR OBSTRUCTED BY TRASHCAN.
BAR HANDSINK IS INOPERABLE. OBSERVED HANDWASHING SINK AT BAR OBSTRUCTED BY TRASHCAN.
BAR HANDSINK IS INOPERABLE. OBSERVED HANDWASHING SINK AT BAR OBSTRUCTED BY TRASHCAN.
BAR HANDSINK IS INOPERABLE. OBSERVED HANDWASHING SINK AT BAR OBSTRUCTED BY TRASHCAN.
BAR HANDSINK IS INOPERABLE. OBSERVED HANDWASHING SINK AT BAR OBSTRUCTED BY TRASHCAN.
BAR HANDSINK IS INOPERABLE. OBSERVED HANDWASHING SINK AT BAR OBSTRUCTED BY TRASHCAN.
BAR HANDSINK IS INOPERABLE. OBSERVED HANDWASHING SINK AT BAR OBSTRUCTED BY TRASHCAN.
BAR HANDSINK IS INOPERABLE. OBSERVED HANDWASHING SINK AT BAR OBSTRUCTED BY TRASHCAN.
BAR HANDSINK IS INOPERABLE. OBSERVED HANDWASHING SINK AT BAR OBSTRUCTED BY TRASHCAN.
BAR HANDSINK IS INOPERABLE. OBSERVED HANDWASHING SINK AT BAR OBSTRUCTED BY TRASHCAN.
BAR HANDSINK IS INOPERABLE. OBSERVED HANDWASHING SINK AT BAR OBSTRUCTED BY TRASHCAN.
BAR HANDSINK IS INOPERABLE. OBSERVED HANDWASHING SINK AT BAR OBSTRUCTED BY TRASHCAN.
BAR HANDSINK IS INOPERABLE. OBSERVED HANDWASHING SINK AT BAR OBSTRUCTED BY TRASHCAN.
BAR HANDSINK IS INOPERABLE. OBSERVED HANDWASHING SINK AT BAR OBSTRUCTED BY TRASHCAN.
BAR HANDSINK IS INOPERABLE. OBSERVED HANDWASHING SINK AT BAR OBSTRUCTED BY TRASHCAN.
BAR HANDSINK IS INOPERABLE. OBSERVED HANDWASHING SINK AT BAR OBSTRUCTED BY TRASHCAN.
BAR HANDSINK IS INOPERABLE. OBSERVED HANDWASHING SINK AT BAR OBSTRUCTED BY TRASHCAN.
BAR HANDSINK IS INOPERABLE. OBSERVED HANDWASHING SINK AT BAR OBSTRUCTED BY TRASHCAN.
BAR HANDSINK IS INOPERABLE. OBSERVED HANDWASHING SINK AT BAR OBSTRUCTED BY TRASHCAN.
BAR HANDSINK IS INOPERABLE.
PROVIDE AN AIRGAP OF AT LEAST 1" FOR ALL DRAINLINES DISCHARGING INTO THE FLOORSINKS.
VALVES ARE TURNED OFF AT WAREWASH SINK. PROVIDE AN AIRGAP OF AT LEAST 1" FOR ALL DRAINLINES DISCHARGING INTO THE FLOORSINKS.
VALVES ARE TURNED OFF AT WAREWASH SINK. PROVIDE AN AIRGAP OF AT LEAST 1" FOR ALL DRAINLINES DISCHARGING INTO THE FLOORSINKS.
VALVES ARE TURNED OFF AT WAREWASH SINK. PROVIDE AN AIRGAP OF AT LEAST 1" FOR ALL DRAINLINES DISCHARGING INTO THE FLOORSINKS.
VALVES ARE TURNED OFF AT WAREWASH SINK. PROVIDE AN AIRGAP OF AT LEAST 1" FOR ALL DRAINLINES DISCHARGING INTO THE FLOORSINKS.
VALVES ARE TURNED OFF AT WAREWASH SINK. PROVIDE AN AIRGAP OF AT LEAST 1" FOR ALL DRAINLINES DISCHARGING INTO THE FLOORSINKS.
VALVES ARE TURNED OFF AT WAREWASH SINK. PROVIDE AN AIRGAP OF AT LEAST 1" FOR ALL DRAINLINES DISCHARGING INTO THE FLOORSINKS.
VALVES ARE TURNED OFF AT WAREWASH SINK. PROVIDE AN AIRGAP OF AT LEAST 1" FOR ALL DRAINLINES DISCHARGING INTO THE FLOORSINKS.
VALVES ARE TURNED OFF AT WAREWASH SINK. PROVIDE AN AIRGAP OF AT LEAST 1" FOR ALL DRAINLINES DISCHARGING INTO THE FLOORSINKS.
VALVES ARE TURNED OFF AT WAREWASH SINK. PROVIDE AN AIRGAP OF AT LEAST 1" FOR ALL DRAINLINES DISCHARGING INTO THE FLOORSINKS.
VALVES ARE TURNED OFF AT WAREWASH SINK. PROVIDE AN AIRGAP OF AT LEAST 1" FOR ALL DRAINLINES DISCHARGING INTO THE FLOORSINKS.
VALVES ARE TURNED OFF AT WAREWASH SINK. PROVIDE AN AIRGAP OF AT LEAST 1" FOR ALL DRAINLINES DISCHARGING INTO THE FLOORSINKS.
VALVES ARE TURNED OFF AT WAREWASH SINK. PROVIDE AN AIRGAP OF AT LEAST 1" FOR ALL DRAINLINES DISCHARGING INTO THE FLOORSINKS.
VALVES ARE TURNED OFF AT WAREWASH SINK. PROVIDE AN AIRGAP OF AT LEAST 1" FOR ALL DRAINLINES DISCHARGING INTO THE FLOORSINKS.
VALVES ARE TURNED OFF AT WAREWASH SINK. PROVIDE AN AIRGAP OF AT LEAST 1" FOR ALL DRAINLINES DISCHARGING INTO THE FLOORSINKS.
VALVES ARE TURNED OFF AT WAREWASH SINK. PROVIDE AN AIRGAP OF AT LEAST 1" FOR ALL DRAINLINES DISCHARGING INTO THE FLOORSINKS.
VALVES ARE TURNED OFF AT WAREWASH SINK. PROVIDE AN AIRGAP OF AT LEAST 1" FOR ALL DRAINLINES DISCHARGING INTO THE FLOORSINKS.
VALVES ARE TURNED OFF AT WAREWASH SINK. PROVIDE AN AIRGAP OF AT LEAST 1" FOR ALL DRAINLINES DISCHARGING INTO THE FLOORSINKS.
VALVES ARE TURNED OFF AT WAREWASH SINK. PROVIDE AN AIRGAP OF AT LEAST 1" FOR ALL DRAINLINES DISCHARGING INTO THE FLOORSINKS.
VALVES ARE TURNED OFF AT WAREWASH SINK. PROVIDE AN AIRGAP OF AT LEAST 1" FOR ALL DRAINLINES DISCHARGING INTO THE FLOORSINKS.
VALVES ARE TURNED OFF AT WAREWASH SINK. PROVIDE AN AIRGAP OF AT LEAST 1" FOR ALL DRAINLINES DISCHARGING INTO THE FLOORSINKS.
VALVES ARE TURNED OFF AT WAREWASH SINK. PROVIDE AN AIRGAP OF AT LEAST 1" FOR ALL DRAINLINES DISCHARGING INTO THE FLOORSINKS.
VALVES ARE TURNED OFF AT WAREWASH SINK. PROVIDE AN AIRGAP OF AT LEAST 1" FOR ALL DRAINLINES DISCHARGING INTO THE FLOORSINKS.
VALVES ARE TURNED OFF AT WAREWASH SINK. PROVIDE AN AIRGAP OF AT LEAST 1" FOR ALL DRAINLINES DISCHARGING INTO THE FLOORSINKS.
VALVES ARE TURNED OFF AT WAREWASH SINK. PROVIDE AN AIRGAP OF AT LEAST 1" FOR ALL DRAINLINES DISCHARGING INTO THE FLOORSINKS.
VALVES ARE TURNED OFF AT WAREWASH SINK. PROVIDE AN AIRGAP OF AT LEAST 1" FOR ALL DRAINLINES DISCHARGING INTO THE FLOORSINKS.
VALVES ARE TURNED OFF AT WAREWASH SINK. PROVIDE AN AIRGAP OF AT LEAST 1" FOR ALL DRAINLINES DISCHARGING INTO THE FLOORSINKS.
VALVES ARE TURNED OFF AT WAREWASH SINK. PROVIDE AN AIRGAP OF AT LEAST 1" FOR ALL DRAINLINES DISCHARGING INTO THE FLOORSINKS.
VALVES ARE TURNED OFF AT WAREWASH SINK. PROVIDE AN AIRGAP OF AT LEAST 1" FOR ALL DRAINLINES DISCHARGING INTO THE FLOORSINKS.
VALVES ARE TURNED OFF AT WAREWASH SINK. PROVIDE AN AIRGAP OF AT LEAST 1" FOR ALL DRAINLINES DISCHARGING INTO THE FLOORSINKS.
VALVES ARE TURNED OFF AT WAREWASH SINK. PROVIDE AN AIRGAP OF AT LEAST 1" FOR ALL DRAINLINES DISCHARGING INTO THE FLOORSINKS.
VALVES ARE TURNED OFF AT WAREWASH SINK. PROVIDE AN AIRGAP OF AT LEAST 1" FOR ALL DRAINLINES DISCHARGING INTO THE FLOORSINKS.
VALVES ARE TURNED OFF AT WAREWASH SINK. PROVIDE AN AIRGAP OF AT LEAST 1" FOR ALL DRAINLINES DISCHARGING INTO THE FLOORSINKS.
VALVES ARE TURNED OFF AT WAREWASH SINK. PROVIDE AN AIRGAP OF AT LEAST 1" FOR ALL DRAINLINES DISCHARGING INTO THE FLOORSINKS.
VALVES ARE TURNED OFF AT WAREWASH SINK. PROVIDE AN AIRGAP OF AT LEAST 1" FOR ALL DRAINLINES DISCHARGING INTO THE FLOORSINKS.
VALVES ARE TURNED OFF AT WAREWASH SINK. PROVIDE AN AIRGAP OF AT LEAST 1" FOR ALL DRAINLINES DISCHARGING INTO THE FLOORSINKS.
VALVES ARE TURNED OFF AT WAREWASH SINK. PROVIDE AN AIRGAP OF AT LEAST 1" FOR ALL DRAINLINES DISCHARGING INTO THE FLOORSINKS.
VALVES ARE TURNED OFF AT WAREWASH SINK. PROVIDE AN AIRGAP OF AT LEAST 1" FOR ALL DRAINLINES DISCHARGING INTO THE FLOORSINKS.
VALVES ARE TURNED OFF AT WAREWASH SINK.
REPEAT VIOLATION- WRITTEN PROCEDURES ARE NOT AVAILABLE FOR USING "TIME" AS OPPOSE TO TEMPERATURE, AS THE PUBLIC HEALTH CONTROL.
TILES ARE CRACKED, MISSING ON FLOORING OF DISHWASHING AREA.
TWO DOOR REFRIGERATOR TO THE RIGHT OF THE COOKLINE IS NOT HOLDING 41F OR BELOW TEMPERATURES.
REMOVE SOULD FROM PIPELINE/AREA UNDERNEATH THE HANDSINK AND WAREWASH SINK AT THE BAR AREA. TWO DOOR REFRIGERATOR TO THE RIGHT OF THE COOKLINE IS NOT HOLDING 41F OR BELOW TEMPERATURES.
REMOVE SOULD FROM PIPELINE/AREA UNDERNEATH THE HANDSINK AND WAREWASH SINK AT THE BAR AREA. TWO DOOR REFRIGERATOR TO THE RIGHT OF THE COOKLINE IS NOT HOLDING 41F OR BELOW TEMPERATURES.
REMOVE SOULD FROM PIPELINE/AREA UNDERNEATH THE HANDSINK AND WAREWASH SINK AT THE BAR AREA. TWO DOOR REFRIGERATOR TO THE RIGHT OF THE COOKLINE IS NOT HOLDING 41F OR BELOW TEMPERATURES.
REMOVE SOULD FROM PIPELINE/AREA UNDERNEATH THE HANDSINK AND WAREWASH SINK AT THE BAR AREA. TWO DOOR REFRIGERATOR TO THE RIGHT OF THE COOKLINE IS NOT HOLDING 41F OR BELOW TEMPERATURES.
REMOVE SOULD FROM PIPELINE/AREA UNDERNEATH THE HANDSINK AND WAREWASH SINK AT THE BAR AREA. TWO DOOR REFRIGERATOR TO THE RIGHT OF THE COOKLINE IS NOT HOLDING 41F OR BELOW TEMPERATURES.
REMOVE SOULD FROM PIPELINE/AREA UNDERNEATH THE HANDSINK AND WAREWASH SINK AT THE BAR AREA. TWO DOOR REFRIGERATOR TO THE RIGHT OF THE COOKLINE IS NOT HOLDING 41F OR BELOW TEMPERATURES.
REMOVE SOULD FROM PIPELINE/AREA UNDERNEATH THE HANDSINK AND WAREWASH SINK AT THE BAR AREA. TWO DOOR REFRIGERATOR TO THE RIGHT OF THE COOKLINE IS NOT HOLDING 41F OR BELOW TEMPERATURES.
REMOVE SOULD FROM PIPELINE/AREA UNDERNEATH THE HANDSINK AND WAREWASH SINK AT THE BAR AREA. TWO DOOR REFRIGERATOR TO THE RIGHT OF THE COOKLINE IS NOT HOLDING 41F OR BELOW TEMPERATURES.
REMOVE SOULD FROM PIPELINE/AREA UNDERNEATH THE HANDSINK AND WAREWASH SINK AT THE BAR AREA. TWO DOOR REFRIGERATOR TO THE RIGHT OF THE COOKLINE IS NOT HOLDING 41F OR BELOW TEMPERATURES.
REMOVE SOULD FROM PIPELINE/AREA UNDERNEATH THE HANDSINK AND WAREWASH SINK AT THE BAR AREA. TWO DOOR REFRIGERATOR TO THE RIGHT OF THE COOKLINE IS NOT HOLDING 41F OR BELOW TEMPERATURES.
REMOVE SOULD FROM PIPELINE/AREA UNDERNEATH THE HANDSINK AND WAREWASH SINK AT THE BAR AREA. TWO DOOR REFRIGERATOR TO THE RIGHT OF THE COOKLINE IS NOT HOLDING 41F OR BELOW TEMPERATURES.
REMOVE SOULD FROM PIPELINE/AREA UNDERNEATH THE HANDSINK AND WAREWASH SINK AT THE BAR AREA. TWO DOOR REFRIGERATOR TO THE RIGHT OF THE COOKLINE IS NOT HOLDING 41F OR BELOW TEMPERATURES.
REMOVE SOULD FROM PIPELINE/AREA UNDERNEATH THE HANDSINK AND WAREWASH SINK AT THE BAR AREA. TWO DOOR REFRIGERATOR TO THE RIGHT OF THE COOKLINE IS NOT HOLDING 41F OR BELOW TEMPERATURES.
REMOVE SOULD FROM PIPELINE/AREA UNDERNEATH THE HANDSINK AND WAREWASH SINK AT THE BAR AREA. TWO DOOR REFRIGERATOR TO THE RIGHT OF THE COOKLINE IS NOT HOLDING 41F OR BELOW TEMPERATURES.
REMOVE SOULD FROM PIPELINE/AREA UNDERNEATH THE HANDSINK AND WAREWASH SINK AT THE BAR AREA. TWO DOOR REFRIGERATOR TO THE RIGHT OF THE COOKLINE IS NOT HOLDING 41F OR BELOW TEMPERATURES.
REMOVE SOULD FROM PIPELINE/AREA UNDERNEATH THE HANDSINK AND WAREWASH SINK AT THE BAR AREA. TWO DOOR REFRIGERATOR TO THE RIGHT OF THE COOKLINE IS NOT HOLDING 41F OR BELOW TEMPERATURES.
REMOVE SOULD FROM PIPELINE/AREA UNDERNEATH THE HANDSINK AND WAREWASH SINK AT THE BAR AREA. TWO DOOR REFRIGERATOR TO THE RIGHT OF THE COOKLINE IS NOT HOLDING 41F OR BELOW TEMPERATURES.
REMOVE SOULD FROM PIPELINE/AREA UNDERNEATH THE HANDSINK AND WAREWASH SINK AT THE BAR AREA. TWO DOOR REFRIGERATOR TO THE RIGHT OF THE COOKLINE IS NOT HOLDING 41F OR BELOW TEMPERATURES.
REMOVE SOULD FROM PIPELINE/AREA UNDERNEATH THE HANDSINK AND WAREWASH SINK AT THE BAR AREA. TWO DOOR REFRIGERATOR TO THE RIGHT OF THE COOKLINE IS NOT HOLDING 41F OR BELOW TEMPERATURES.
REMOVE SOULD FROM PIPELINE/AREA UNDERNEATH THE HANDSINK AND WAREWASH SINK AT THE BAR AREA. TWO DOOR REFRIGERATOR TO THE RIGHT OF THE COOKLINE IS NOT HOLDING 41F OR BELOW TEMPERATURES.
REMOVE SOULD FROM PIPELINE/AREA UNDERNEATH THE HANDSINK AND WAREWASH SINK AT THE BAR AREA. TWO DOOR REFRIGERATOR TO THE RIGHT OF THE COOKLINE IS NOT HOLDING 41F OR BELOW TEMPERATURES.
REMOVE SOULD FROM PIPELINE/AREA UNDERNEATH THE HANDSINK AND WAREWASH SINK AT THE BAR AREA. TWO DOOR REFRIGERATOR TO THE RIGHT OF THE COOKLINE IS NOT HOLDING 41F OR BELOW TEMPERATURES.
REMOVE SOULD FROM PIPELINE/AREA UNDERNEATH THE HANDSINK AND WAREWASH SINK AT THE BAR AREA. TWO DOOR REFRIGERATOR TO THE RIGHT OF THE COOKLINE IS NOT HOLDING 41F OR BELOW TEMPERATURES.
REMOVE SOULD FROM PIPELINE/AREA UNDERNEATH THE HANDSINK AND WAREWASH SINK AT THE BAR AREA. TWO DOOR REFRIGERATOR TO THE RIGHT OF THE COOKLINE IS NOT HOLDING 41F OR BELOW TEMPERATURES.
REMOVE SOULD FROM PIPELINE/AREA UNDERNEATH THE HANDSINK AND WAREWASH SINK AT THE BAR AREA. TWO DOOR REFRIGERATOR TO THE RIGHT OF THE COOKLINE IS NOT HOLDING 41F OR BELOW TEMPERATURES.
REMOVE SOULD FROM PIPELINE/AREA UNDERNEATH THE HANDSINK AND WAREWASH SINK AT THE BAR AREA. TWO DOOR REFRIGERATOR TO THE RIGHT OF THE COOKLINE IS NOT HOLDING 41F OR BELOW TEMPERATURES.
REMOVE SOULD FROM PIPELINE/AREA UNDERNEATH THE HANDSINK AND WAREWASH SINK AT THE BAR AREA. TWO DOOR REFRIGERATOR TO THE RIGHT OF THE COOKLINE IS NOT HOLDING 41F OR BELOW TEMPERATURES.
REMOVE SOULD FROM PIPELINE/AREA UNDERNEATH THE HANDSINK AND WAREWASH SINK AT THE BAR AREA. TWO DOOR REFRIGERATOR TO THE RIGHT OF THE COOKLINE IS NOT HOLDING 41F OR BELOW TEMPERATURES.
REMOVE SOULD FROM PIPELINE/AREA UNDERNEATH THE HANDSINK AND WAREWASH SINK AT THE BAR AREA. TWO DOOR REFRIGERATOR TO THE RIGHT OF THE COOKLINE IS NOT HOLDING 41F OR BELOW TEMPERATURES.
REMOVE SOULD FROM PIPELINE/AREA UNDERNEATH THE HANDSINK AND WAREWASH SINK AT THE BAR AREA. TWO DOOR REFRIGERATOR TO THE RIGHT OF THE COOKLINE IS NOT HOLDING 41F OR BELOW TEMPERATURES.
REMOVE SOULD FROM PIPELINE/AREA UNDERNEATH THE HANDSINK AND WAREWASH SINK AT THE BAR AREA. TWO DOOR REFRIGERATOR TO THE RIGHT OF THE COOKLINE IS NOT HOLDING 41F OR BELOW TEMPERATURES.
REMOVE SOULD FROM PIPELINE/AREA UNDERNEATH THE HANDSINK AND WAREWASH SINK AT THE BAR AREA. TWO DOOR REFRIGERATOR TO THE RIGHT OF THE COOKLINE IS NOT HOLDING 41F OR BELOW TEMPERATURES.
REMOVE SOULD FROM PIPELINE/AREA UNDERNEATH THE HANDSINK AND WAREWASH SINK AT THE BAR AREA. TWO DOOR REFRIGERATOR TO THE RIGHT OF THE COOKLINE IS NOT HOLDING 41F OR BELOW TEMPERATURES.
REMOVE SOULD FROM PIPELINE/AREA UNDERNEATH THE HANDSINK AND WAREWASH SINK AT THE BAR AREA. TWO DOOR REFRIGERATOR TO THE RIGHT OF THE COOKLINE IS NOT HOLDING 41F OR BELOW TEMPERATURES.
REMOVE SOULD FROM PIPELINE/AREA UNDERNEATH THE HANDSINK AND WAREWASH SINK AT THE BAR AREA. TWO DOOR REFRIGERATOR TO THE RIGHT OF THE COOKLINE IS NOT HOLDING 41F OR BELOW TEMPERATURES.
REMOVE SOULD FROM PIPELINE/AREA UNDERNEATH THE HANDSINK AND WAREWASH SINK AT THE BAR AREA. TWO DOOR REFRIGERATOR TO THE RIGHT OF THE COOKLINE IS NOT HOLDING 41F OR BELOW TEMPERATURES.
REMOVE SOULD FROM PIPELINE/AREA UNDERNEATH THE HANDSINK AND WAREWASH SINK AT THE BAR AREA. TWO DOOR REFRIGERATOR TO THE RIGHT OF THE COOKLINE IS NOT HOLDING 41F OR BELOW TEMPERATURES.
REMOVE SOULD FROM PIPELINE/AREA UNDERNEATH THE HANDSINK AND WAREWASH SINK AT THE BAR AREA.

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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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