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Business Info

Restaurant: THE ORIGINAL HICK'RY PIT
Address: 980 E Campbell Avenue, Campbell, CA 95008
Type: Restaurant 6-25 Employees
Total inspections: 10
Last inspection: Aug 8, 2013

Score
(the higher the better)
96

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Violation descriptions and comments

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)
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 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))
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)

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

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)
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))
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)
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)
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 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 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)).
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))
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (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)
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)

CHLORINE TEST STRIPS WERE NOT AVAILABLE TO MONITOR SANITIZE CONCENTRATION FOR THE AUTOMATIC DISHWASHER.
DRAIN LINE FOR THE AUTOMATIC DISHWASHER IS NOT SLOPED PROPERLY CAUSING WASTE WATER TO FLOW ONTO THE FLOOR.
NOTED SEVER ODOR IN THE DISH WASHING AREA. DRAIN LINE FOR THE AUTOMATIC DISHWASHER IS NOT SLOPED PROPERLY CAUSING WASTE WATER TO FLOW ONTO THE FLOOR.
NOTED SEVER ODOR IN THE DISH WASHING AREA.
POST CURRENT PERMIT AND SB180 PLACARD IN CLEAR VIEW OF YOUR CUSTOMERS. MOST RECENT INSPECTION REPORT WAS NOT AVAILABLE.
PROPERLY SET UP ICE BATHS FOR CUT TOMATOES AT THE MCL SO CUT TOMATOES ARE HELD AT 41F OR BELOW. CUT TOMATOES WERE HELD AT 49-55F IN ICE BATHS.
REFILL EMPTY TOWEL DISPENSER AT THE COFFEE AREA.
REPAIR FLOOR IN THE DISH WASHING AREA, FRONT SERVICE AREA.
REPAIR LEAKING DISHWASHER DOOR.
REPLACE ONE TORN RUBBER MAT AT THE AUTOMATIC DISHWASHER AREA.

Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
All 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)

AMBIENT TEMPERATURE OF FRONT PRE CASE IS 46F. OBSERVED CONDENSATION AROUND THE SLIDING DOORS.
FREE CHLORINE RESIDUAL MEASURED WAS 0PPM AT THE UTENSIL WASHING AREA.
FRONT FLOOR IS NOT REFINISHED AT THE MAIN COOK LINE .
RESLOPE NEWLY FINISHED QUARRY TILE FLOOR IN A SMALL SECTION AT THE DISH WASHING AREA SO THERE IS NO PUDDLING OF WATER. FRONT FLOOR IS NOT REFINISHED AT THE MAIN COOK LINE .
RESLOPE NEWLY FINISHED QUARRY TILE FLOOR IN A SMALL SECTION AT THE DISH WASHING AREA SO THERE IS NO PUDDLING OF WATER. FRONT FLOOR IS NOT REFINISHED AT THE MAIN COOK LINE .
RESLOPE NEWLY FINISHED QUARRY TILE FLOOR IN A SMALL SECTION AT THE DISH WASHING AREA SO THERE IS NO PUDDLING OF WATER. FRONT FLOOR IS NOT REFINISHED AT THE MAIN COOK LINE .
RESLOPE NEWLY FINISHED QUARRY TILE FLOOR IN A SMALL SECTION AT THE DISH WASHING AREA SO THERE IS NO PUDDLING OF WATER. FRONT FLOOR IS NOT REFINISHED AT THE MAIN COOK LINE .
RESLOPE NEWLY FINISHED QUARRY TILE FLOOR IN A SMALL SECTION AT THE DISH WASHING AREA SO THERE IS NO PUDDLING OF WATER. FRONT FLOOR IS NOT REFINISHED AT THE MAIN COOK LINE .
RESLOPE NEWLY FINISHED QUARRY TILE FLOOR IN A SMALL SECTION AT THE DISH WASHING AREA SO THERE IS NO PUDDLING OF WATER. FRONT FLOOR IS NOT REFINISHED AT THE MAIN COOK LINE .
RESLOPE NEWLY FINISHED QUARRY TILE FLOOR IN A SMALL SECTION AT THE DISH WASHING AREA SO THERE IS NO PUDDLING OF WATER. FRONT FLOOR IS NOT REFINISHED AT THE MAIN COOK LINE .
RESLOPE NEWLY FINISHED QUARRY TILE FLOOR IN A SMALL SECTION AT THE DISH WASHING AREA SO THERE IS NO PUDDLING OF WATER. FRONT FLOOR IS NOT REFINISHED AT THE MAIN COOK LINE .
RESLOPE NEWLY FINISHED QUARRY TILE FLOOR IN A SMALL SECTION AT THE DISH WASHING AREA SO THERE IS NO PUDDLING OF WATER. FRONT FLOOR IS NOT REFINISHED AT THE MAIN COOK LINE .
RESLOPE NEWLY FINISHED QUARRY TILE FLOOR IN A SMALL SECTION AT THE DISH WASHING AREA SO THERE IS NO PUDDLING OF WATER. FRONT FLOOR IS NOT REFINISHED AT THE MAIN COOK LINE .
RESLOPE NEWLY FINISHED QUARRY TILE FLOOR IN A SMALL SECTION AT THE DISH WASHING AREA SO THERE IS NO PUDDLING OF WATER. FRONT FLOOR IS NOT REFINISHED AT THE MAIN COOK LINE .
RESLOPE NEWLY FINISHED QUARRY TILE FLOOR IN A SMALL SECTION AT THE DISH WASHING AREA SO THERE IS NO PUDDLING OF WATER. FRONT FLOOR IS NOT REFINISHED AT THE MAIN COOK LINE .
RESLOPE NEWLY FINISHED QUARRY TILE FLOOR IN A SMALL SECTION AT THE DISH WASHING AREA SO THERE IS NO PUDDLING OF WATER. FRONT FLOOR IS NOT REFINISHED AT THE MAIN COOK LINE .
RESLOPE NEWLY FINISHED QUARRY TILE FLOOR IN A SMALL SECTION AT THE DISH WASHING AREA SO THERE IS NO PUDDLING OF WATER. FRONT FLOOR IS NOT REFINISHED AT THE MAIN COOK LINE .
RESLOPE NEWLY FINISHED QUARRY TILE FLOOR IN A SMALL SECTION AT THE DISH WASHING AREA SO THERE IS NO PUDDLING OF WATER. FRONT FLOOR IS NOT REFINISHED AT THE MAIN COOK LINE .
RESLOPE NEWLY FINISHED QUARRY TILE FLOOR IN A SMALL SECTION AT THE DISH WASHING AREA SO THERE IS NO PUDDLING OF WATER. FRONT FLOOR IS NOT REFINISHED AT THE MAIN COOK LINE .
RESLOPE NEWLY FINISHED QUARRY TILE FLOOR IN A SMALL SECTION AT THE DISH WASHING AREA SO THERE IS NO PUDDLING OF WATER. FRONT FLOOR IS NOT REFINISHED AT THE MAIN COOK LINE .
RESLOPE NEWLY FINISHED QUARRY TILE FLOOR IN A SMALL SECTION AT THE DISH WASHING AREA SO THERE IS NO PUDDLING OF WATER. FRONT FLOOR IS NOT REFINISHED AT THE MAIN COOK LINE .
RESLOPE NEWLY FINISHED QUARRY TILE FLOOR IN A SMALL SECTION AT THE DISH WASHING AREA SO THERE IS NO PUDDLING OF WATER. FRONT FLOOR IS NOT REFINISHED AT THE MAIN COOK LINE .
RESLOPE NEWLY FINISHED QUARRY TILE FLOOR IN A SMALL SECTION AT THE DISH WASHING AREA SO THERE IS NO PUDDLING OF WATER. FRONT FLOOR IS NOT REFINISHED AT THE MAIN COOK LINE .
RESLOPE NEWLY FINISHED QUARRY TILE FLOOR IN A SMALL SECTION AT THE DISH WASHING AREA SO THERE IS NO PUDDLING OF WATER. FRONT FLOOR IS NOT REFINISHED AT THE MAIN COOK LINE .
RESLOPE NEWLY FINISHED QUARRY TILE FLOOR IN A SMALL SECTION AT THE DISH WASHING AREA SO THERE IS NO PUDDLING OF WATER. FRONT FLOOR IS NOT REFINISHED AT THE MAIN COOK LINE .
RESLOPE NEWLY FINISHED QUARRY TILE FLOOR IN A SMALL SECTION AT THE DISH WASHING AREA SO THERE IS NO PUDDLING OF WATER. FRONT FLOOR IS NOT REFINISHED AT THE MAIN COOK LINE .
RESLOPE NEWLY FINISHED QUARRY TILE FLOOR IN A SMALL SECTION AT THE DISH WASHING AREA SO THERE IS NO PUDDLING OF WATER. FRONT FLOOR IS NOT REFINISHED AT THE MAIN COOK LINE .
RESLOPE NEWLY FINISHED QUARRY TILE FLOOR IN A SMALL SECTION AT THE DISH WASHING AREA SO THERE IS NO PUDDLING OF WATER. FRONT FLOOR IS NOT REFINISHED AT THE MAIN COOK LINE .
RESLOPE NEWLY FINISHED QUARRY TILE FLOOR IN A SMALL SECTION AT THE DISH WASHING AREA SO THERE IS NO PUDDLING OF WATER. FRONT FLOOR IS NOT REFINISHED AT THE MAIN COOK LINE .
RESLOPE NEWLY FINISHED QUARRY TILE FLOOR IN A SMALL SECTION AT THE DISH WASHING AREA SO THERE IS NO PUDDLING OF WATER. FRONT FLOOR IS NOT REFINISHED AT THE MAIN COOK LINE .
RESLOPE NEWLY FINISHED QUARRY TILE FLOOR IN A SMALL SECTION AT THE DISH WASHING AREA SO THERE IS NO PUDDLING OF WATER. FRONT FLOOR IS NOT REFINISHED AT THE MAIN COOK LINE .
RESLOPE NEWLY FINISHED QUARRY TILE FLOOR IN A SMALL SECTION AT THE DISH WASHING AREA SO THERE IS NO PUDDLING OF WATER. FRONT FLOOR IS NOT REFINISHED AT THE MAIN COOK LINE .
RESLOPE NEWLY FINISHED QUARRY TILE FLOOR IN A SMALL SECTION AT THE DISH WASHING AREA SO THERE IS NO PUDDLING OF WATER. FRONT FLOOR IS NOT REFINISHED AT THE MAIN COOK LINE .
RESLOPE NEWLY FINISHED QUARRY TILE FLOOR IN A SMALL SECTION AT THE DISH WASHING AREA SO THERE IS NO PUDDLING OF WATER. FRONT FLOOR IS NOT REFINISHED AT THE MAIN COOK LINE .
RESLOPE NEWLY FINISHED QUARRY TILE FLOOR IN A SMALL SECTION AT THE DISH WASHING AREA SO THERE IS NO PUDDLING OF WATER. FRONT FLOOR IS NOT REFINISHED AT THE MAIN COOK LINE .
RESLOPE NEWLY FINISHED QUARRY TILE FLOOR IN A SMALL SECTION AT THE DISH WASHING AREA SO THERE IS NO PUDDLING OF WATER. FRONT FLOOR IS NOT REFINISHED AT THE MAIN COOK LINE .
RESLOPE NEWLY FINISHED QUARRY TILE FLOOR IN A SMALL SECTION AT THE DISH WASHING AREA SO THERE IS NO PUDDLING OF WATER. FRONT FLOOR IS NOT REFINISHED AT THE MAIN COOK LINE .
RESLOPE NEWLY FINISHED QUARRY TILE FLOOR IN A SMALL SECTION AT THE DISH WASHING AREA SO THERE IS NO PUDDLING OF WATER. FRONT FLOOR IS NOT REFINISHED AT THE MAIN COOK LINE .
RESLOPE NEWLY FINISHED QUARRY TILE FLOOR IN A SMALL SECTION AT THE DISH WASHING AREA SO THERE IS NO PUDDLING OF WATER. FRONT FLOOR IS NOT REFINISHED AT THE MAIN COOK LINE .
RESLOPE NEWLY FINISHED QUARRY TILE FLOOR IN A SMALL SECTION AT THE DISH WASHING AREA SO THERE IS NO PUDDLING OF WATER. FRONT FLOOR IS NOT REFINISHED AT THE MAIN COOK LINE .
RESLOPE NEWLY FINISHED QUARRY TILE FLOOR IN A SMALL SECTION AT THE DISH WASHING AREA SO THERE IS NO PUDDLING OF WATER. FRONT FLOOR IS NOT REFINISHED AT THE MAIN COOK LINE .
RESLOPE NEWLY FINISHED QUARRY TILE FLOOR IN A SMALL SECTION AT THE DISH WASHING AREA SO THERE IS NO PUDDLING OF WATER. FRONT FLOOR IS NOT REFINISHED AT THE MAIN COOK LINE .
RESLOPE NEWLY FINISHED QUARRY TILE FLOOR IN A SMALL SECTION AT THE DISH WASHING AREA SO THERE IS NO PUDDLING OF WATER. FRONT FLOOR IS NOT REFINISHED AT THE MAIN COOK LINE .
RESLOPE NEWLY FINISHED QUARRY TILE FLOOR IN A SMALL SECTION AT THE DISH WASHING AREA SO THERE IS NO PUDDLING OF WATER. FRONT FLOOR IS NOT REFINISHED AT THE MAIN COOK LINE .
RESLOPE NEWLY FINISHED QUARRY TILE FLOOR IN A SMALL SECTION AT THE DISH WASHING AREA SO THERE IS NO PUDDLING OF WATER. FRONT FLOOR IS NOT REFINISHED AT THE MAIN COOK LINE .
RESLOPE NEWLY FINISHED QUARRY TILE FLOOR IN A SMALL SECTION AT THE DISH WASHING AREA SO THERE IS NO PUDDLING OF WATER. FRONT FLOOR IS NOT REFINISHED AT THE MAIN COOK LINE .
RESLOPE NEWLY FINISHED QUARRY TILE FLOOR IN A SMALL SECTION AT THE DISH WASHING AREA SO THERE IS NO PUDDLING OF WATER. FRONT FLOOR IS NOT REFINISHED AT THE MAIN COOK LINE .
RESLOPE NEWLY FINISHED QUARRY TILE FLOOR IN A SMALL SECTION AT THE DISH WASHING AREA SO THERE IS NO PUDDLING OF WATER. FRONT FLOOR IS NOT REFINISHED AT THE MAIN COOK LINE .
RESLOPE NEWLY FINISHED QUARRY TILE FLOOR IN A SMALL SECTION AT THE DISH WASHING AREA SO THERE IS NO PUDDLING OF WATER. FRONT FLOOR IS NOT REFINISHED AT THE MAIN COOK LINE .
RESLOPE NEWLY FINISHED QUARRY TILE FLOOR IN A SMALL SECTION AT THE DISH WASHING AREA SO THERE IS NO PUDDLING OF WATER. FRONT FLOOR IS NOT REFINISHED AT THE MAIN COOK LINE .
RESLOPE NEWLY FINISHED QUARRY TILE FLOOR IN A SMALL SECTION AT THE DISH WASHING AREA SO THERE IS NO PUDDLING OF WATER. FRONT FLOOR IS NOT REFINISHED AT THE MAIN COOK LINE .
RESLOPE NEWLY FINISHED QUARRY TILE FLOOR IN A SMALL SECTION AT THE DISH WASHING AREA SO THERE IS NO PUDDLING OF WATER. FRONT FLOOR IS NOT REFINISHED AT THE MAIN COOK LINE .
RESLOPE NEWLY FINISHED QUARRY TILE FLOOR IN A SMALL SECTION AT THE DISH WASHING AREA SO THERE IS NO PUDDLING OF WATER.
TOMATOES IN THE ICE BATH AT THE MAIN COOK LINE WERE HELD AT <7-60F.

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Takes reservations:

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Accepts credit cards:

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Parking:

Garage Private Lot Street Valet Validated

Attire:

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

Good for groups:

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Good for kids:

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Delivery:

Yes No

Take-out:

Yes No

Waiter service:

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Outdoor seating:

Yes No

Wi-Fi:

Yes No

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Breakfast Brunch Lunch Dessert Dinner Late Night

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Beer & Wine Only Full Bar Happy Hour

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Quiet Average Loud

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Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

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Yes No

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Scenic view:

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Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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