- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
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07/28/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Case/container/bag of food stored on floor in kitchen/prep area.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Employee beverage containers in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. 3 at kitchen and prep areas.
- Basic - Equipment in poor repair. RI cooler/drawers under cooking equipment not closing properly, unbalanced.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen and prep areas.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - No conspicuously located ambient air temperature thermometer in walk-in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
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5/13/2014 | Routine - Food | Warning Issued |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Repeat Violation**
- Basic - Equipment in poor repair. Freezer door broken. Back storage area.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - No handwashing sign provided at a hand sink used by food employees. Employee bathroom
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
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10/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food and time mark for " Manteca de Salon" / spiced butter , Chimichurri.78f degrees.
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6/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean utensils not stored inverted or in a protected manner. Pots and pans over preparation tables , Ice scoop over ice machine with no plate or underliner .
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed handwash sink used for purposes other than handwashing. Cutting board and utensils stored inside hand washing sink at preparation areas.
- Observed nonfood-contact equipment in poor repair. Reach in freezer lid broken , loose gaskets.
- Observed utensils stored in crevices between equipment.Knives and cutting tools in crevices or utility (pipe) lines.
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12/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. POTENTIALLY HAZARDOUS FOODS AT REACH IN COOLER WITH 50F DEGREES OVERALL TEMPERATURE .
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed raw animal food stored over ready-to-eat food. RAW BEEF STORED OVER COOKED PASTA AT REACH IN COOLER. Corrected On Site.
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1/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. WALK IN COOLER (BEEF 47F DEGREES, EMPANADAS (47F DEGREES). CHEF INDICATES ME THAT ANOTHER MOTOR IS ON BACK ORDER.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro This violation must be corrected by : 10/30/2011.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. BARTENDER MUST HAVE HANDWASHING SINK EQUIPED AND AVAILABLE WHILE WORKING.
- Critical - Observed handwash sink used for purposes other than handwashing. BAR AREA HANDWASHING SINK LOADED WITH JARS AND BAR UTENSILS .
- Observed ice scoop with handle in contact with ice. BAR AREA.
- Observed nonfood-contact equipment in poor repair REACH IN FREEZER LID/DOOR BROKEN OR DAMAGED.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. BEEF (47F) , EMPANADAS (47F DEGREES).
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8/30/2011 | Routine - Food | Warning Issued |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. POTS AND PANS.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. BAR.
- Critical - Food-contact surfaces and utensils not sanitized properly after cleaning. BAR.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. MUST UPDATE ALL EMPLOYEES.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ENTRANAS ,CHORIZO (48F).
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. ARTESAN CHEESE. Corrected On Site.
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6/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above. SAUCES AT THE STEAMER (71F).
- Critical - Observed toxic item stored by food. WET WIPE CLOTH WITH SANITIZER OVERLAPPING BREAD BUN AT PREPARATION TABLE.
- Critical - Observed uncovered food in holding unit/dry storage area. ICE CREAM AT HORIZONTAL FREEZER .
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. TRAY / PAN OF GROUND BEEF.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. TOMATOES SAUCE (72F) , BECHAMEL SAUCES IN HOT HOLDING (STEAMER).
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation. SAUCES AT WALK IN COOLER: 10/21/10.
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. (TUNA).
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. HAM AND CHEESE BLOCK (PIECES).
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. CHICKEN BREADED FILET OVER SHRIMPS.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. BEFORE GLOVING HANDS OR CHANGE TASKS.
- Critical. Observed employee eating while preparing food.
- Critical. Observed employee eating in a food preparation or other restricted area.
- Observed employee with ineffective hair restraint. LONG HAIR LOOSE AT ENDS.
- Critical. Equipment food-contact surfaces and utensils not sanitized. BAR.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed floor area(s) covered with standing water. KITCHEN AREA.
- Observed wall soiled with accumulated food debris. KITCHEN AREA.
- Observed wall soiled with accumulated dust. KITCHEN AREA.
- Observed moldy ceiling tiles in kitchen .
- Observed personal care item stored with kitchen utensils . (PURSES,HANDBAGS).
- No copy of latest inspection report.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 01/15/2011.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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11/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. CHICKENS OVER BEEF IN REACHIN
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Observed reach-in cooler gasket torn/in disrepair.
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Observed wall soiled with accumulated food debris.
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5/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed food stored on floor. POTATOES
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Observed toxic item stored by food. OVEN CLEANSER
- Critical. Observed unlabeled spray bottle.
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12/1/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/5/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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