- Basic - Bag/container of unrecognizable prepared food not identified by common name. Reach in cooler sauces, black beans . Other foods properly labeled
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Acoustic tile in food areas
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee eating in a food preparation or other restricted area. **Corrected On-Site**
- Basic - Food not stored at least 6 inches off of the floor. Bananas and carrots on broken prep shelf
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Front cooler storing sauce and slaw, no thermometer
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Vegetables stored in thank you bags **Corrected On-Site**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Water bottlein front cooler with sauces and slaw **Corrected On-Site**
- Basic - Outer openings not protected with self-closing doors. Rear door not self closing
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Wall soiled with accumulated grease. By stove area
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sauteed veg at 70F held at room temp, product chilled **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Turkey leg 126 f. Product discarded **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Sani bucket in front sink **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.black beans prepared on site not marked
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10/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Floor soiled/has accumulation of debris. Dry storage area , where a computer was stored.
- Basic - Gaskets/seals on holding unit in poor repair. Reach in cooler next to office.
- Basic - Grease accumulated under cooking equipment. Behind fryer and stove.
- Basic - Soil residue build-up on nonfood-contact surface. Inside of kitchen cabinets underneath handsink.
- Basic - Working containers of food removed from original container not identified by common name. Sugar container in wait station area.
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6/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair.Cooler left of large transparent reach in cooler , ambient air temperature 47°f
- Basic - Floor soiled/has accumulation of debris. In dry storage area.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Oxtails in double freezer room.
- Basic - Working containers of food removed from original container not identified by common name. Sugar container in wait station area.
- Basic - three-compartment sink was not installed at time of inspection but establishment did have someone working on it.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Transparent cooler next to handsink animal fat to be used for gravy 51°f. Operator stated that product was placed in freezer last night and then moved to that cooler at approx. 8am this morning. Product was tightly covered with a lid. Operator also stated that product was fully cooked before it was cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Animal fat to be used for gravy 51°f. Product was not in the process of preparation or cooling. Equipment in poor repair.Cooler left of large transparent reach in cooler , ambient air temperature 47°f, rice in same cooler was 47°f. Corrective Action: operator was asked to placed product into a reach in freezer or cooler maintaining 41°f or lower.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked chicken in main steambin on the far roght side was hot holding 108°f. Product was not in the process of preparation, cooking or cooling. Corrective Action: operator turned up the heat on the product.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Transparent cooler next to handsink animal fat to be used for gravy 51°f. Operator stated that product was placed in freezer last night and then moved to that cooler at approx. 8am this morning. Product was tightly covered with a lid. Operator discarded of product on site. **Corrected On-Site**
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Both of establishments thermometers were off by approx. 20°f. **Corrected On-Site**
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1/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Floor soiled/has accumulation of debris. In dry storage room.
- Basic - Grease accumulated under cooking equipment. Underneath all cooking equipment and behind coolers in kitchen.
- Intermediate - No soap provided at handwash sink. At handsink in utility room.
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9/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On bottoms of most of the food prep shelves in the kitchen.
- Basic - Equipment in poor repair. Big display reach in cooler with butter had an ambient air temperature of 51°f. Operator was advised to adjust temp of cooler.
- Basic - Floor soiled/has accumulation of debris. Different places though out the kitchen. Some floor tiles were also broken.
- Basic - Personal items stored in big display transparent cooler over food intended to be served to customers.
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Red bucket underneath chicken make table.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter in kitchen transparent cooler temped 49°f, product was not in the process of preparation or cooling.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Pork in big display cooler was tightly covered while cooling product temped 60°f, operator stated that it had been cooling since this morning. Product was not stop saled due to operators testimony.
- Intermediate - Probe thermometer was used to check temperatures was not functioning.
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6/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed clean dishes stored on top of raw wood, underneath cabinet in service area.
- Observed grease accumulated on kitchen floor. Underneath fryer and stove.
- Critical - Observed potentially hazardous food not held at 135 degrees Fahrenheit or above. Pork hot holding in hot holding machine in kitchen temped 127of. Product was not in process of preparation or cooling. Operator was advised to and did turn up heat of machine so that product is hot held at 135of or higher.
- Critical - Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation. Container of rice that was date labled 10/09/2012. Corrected On Site. Operator discarded of product without instruction by inspector.
- Observed scoop without a handle stored inside a container of flour, in contact with product. Corrected On Site.
- Critical - Observed toxic item stored by food. Sanitizer bucket next to open uncovered container of food on back shelf. Corrected On Site.
- Critical - Observed working containers of food removed from original container not identified by common name. Large flour container on back shelf next to stove.
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10/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 21-12-1 Observed wet wiping cloth not stored in sanitizing solution between uses. Stored on clean dish underneath center food prep counter in kitchen. Corrected On Site.
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. On hood filters .
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface. Encrusted on stovetop in kitchen.
- Violation: 36-14-1 Observed grease accumulated on kitchen floor. Underneath , behind and underneath fryer and stove in kitchen.
- Violation: 36-22-1 Observed floor area(s) covered with standing water. In front hot water heaters and all reach in coolers in kitchen.
- Violation: 37-09-1 Observed inside of cabinets not smooth and easily cleanable. Underneath service area sink.
- Violation: 51-13-1 No Heimlich maneuver sign posted.
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8/7/2012 | Routine - Food | Call Back - Complied |
- No Heimlich maneuver sign posted.
- Critical - Observed No conspicuously located thermometer in holding unit. Stand up reach in cooler in kitchen.
- Critical - Observed Potentially hazardous food not held at 135 degrees Fahrenheit or above. Chicken in hot holding device in back of kitchen temped 133of. Product was in hot holding not in process of preparation or cooling. Operator was advised to move product to an environment in which product could maintain temperature of 135of or higher.
- Critical - Observed Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cooked bananas in steam bin on front line temped 107of. Product was being hot held and was not in process of preparation or cooling.
- Observed build-up of grease on nonfood-contact surface. On hood filters .
- Critical - Observed cloth used as a food-contact surface. Underneath green cutting board on food prep counter closest to three compartment sink. Corrected On Site.
- Critical - Observed cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Stand up reach in cooler in kitchen had an ambient air temperature of 50of. Operator was advised to, and did move products to environment producing an ambient air temperature of 41of or below.
- Critical - Observed dishwasher washing dishes without applying sanitizer to dishes after rinsing and sanitizing them. Corrected On Site.
- Observed floor area(s) covered with standing water. In front hot water heaters and all reach in coolers in kitchen.
- Critical - Observed food stored on floor. Containers of lemon concentrate were being used as door props in kitchen. Corrected On Site.
- Observed grease accumulated on kitchen floor. Underneath , behind and underneath fryer and stove in kitchen.
- Observed inside of cabinets not smooth and easily cleanable. Underneath service area sink.
- Observed residue build-up on nonfood-contact surface. Encrusted on stovetop in kitchen.
- Observed ripped/worn tin foil used as shelf cover. On center food prep shelf in kitchen.
- Observed scoop without handle stored inside container of dry spice on dry storage rack in kitchen.
- Observed wet wiping cloth not stored in sanitizing solution between uses. Stored on clean dish underneath center food prep counter in kitchen. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Oxtails in stand up reach in cooler in kitchen temped 52of. Operator stated that product had been held over night in the same cooler. Product was placed in cooler at approximately 8:00pm the previous night.
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8/6/2012 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured.
- Equipment and utensils not properly air-dried. Metal pans wet nesting.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Strips no longer good.
- Critical - No handwashing sign provided at a handsink used by food employees. Front counter hand sink. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. Men's restroom. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. Sink at cook line. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. Reach-in cooler.
- Observed residue build-up on nonfood-contact surface. Piping under three compartment sink.
- Critical - Working containers of food removed from original container not identified by common name.flour. Corrected On Site.
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5/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/15/2011 | Routine - Food | Call Back - Complied |
- Critical - Dishwashing facilities designed, constructed, operated 1. wash 2. rinse 3. sanitize
- Lighting provided as required. Fixtures shielded
- Outside storage area clean, enclosure properly constructed
- Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Rooms and equipment - vented as required
- Critical - Sewage and waste water disposed properly
- Storage/handling of clean equipment, utensils
- Critical - Cross-connection, back siphonage, backflow
- Critical - Employee hygiene
- Critical - Employee hygiene
- Critical - Employee training and certification
- Critical - Facilities to maintain product temperature
- Critical - Facilities to maintain product temperature
- Critical - Fire extinguishers - proper and sufficient
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food maintained at proper temperatures
- Critical - Food maintained at proper temperatures
- Critical - Food maintained at proper temperatures
- Critical - Food protection
- Critical - Outer openings protected, presence of insects/rodents.
- Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
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8/11/2011 | Routine - Food | Administrative complaint recommended |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Beans 129 f degrees, left on counter, no action, informed employee item plaaced in the reach in freezer Corrected On Site.
- Critical - Food not cooked to 145 degrees Fahrenheit or above. Fish 133 f degrees, corrective action cooked to 190 f degrees Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. kitchen hand sink adjacent to the prep sink
- 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. Person in charge was not able to provide the training program information or any prof of aany training for employees Corrected On Site.
- Critical - Observed buildup of soiled material on mixer head.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. drink cup over food in the thre door reach in freezer
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee multi tasking: cleaning then handling food, food containers etc all without washing hands to break the contamination cycle Corrected On Site.
- Critical - Observed food stored in a prohibited area. chicken being stored on a sheet pan on top of a trash can in the kitchen Corrected On Site.
- Critical - Observed interior of reach-in freezer soiled with accumulation of blood, storage area weere the two reach in freezers are located
- Observed nonfood-grade containers used for food storage. black buss tubs being used to store unpackaged foods throughout the establishment
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Fish 48 f degrees in two door cooler in the kitchen, added ice to water
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken 65, 65, 66, 65 f degrees, all sitting in the prep area no action being taken on item. corrective action taken employee started to season the chicken
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. soup 119 f degrees and rice 110 f degrees both in the steam table in the kitchen. corrective action reheating
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. rice cooked previous day not dated in the silver reach in cooler in the kitchen
- Rinse solution not clean.
- Wash solution not clean.
- Critical - Working containers of food removed from original container not identified by common name. flour etc in blue containers on rack in the kittchen
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6/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). bean gravy, peas for yellow rice, red sauce (sofrito). Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. improperly dated foods with a date of 1.12.11 when the prooduct was made the previous day. Ricee made the previous day with no date
- Critical. Working containers of food removed from original container not identified by common name. bulk containers on wire rack
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Rice 125 f in the steam table
- Critical. Observed food being cooled by nonapproved method. beans 115, left out until side of container is cool to touch. reheated Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. onions 70 left at room temperature in the kitchen Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. plantains (par cooked) 85 left out on sheet pan until further processing. Corrected On Site.
- Critical. Observed food stored in a prohibited area. can foods stored under sink by the bar Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in the poultry bullion
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee transferring cut washed vegetables from one container to another in the kitchen
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. eans container on wire rack
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. employee wearing a watch while transferring food from one container to another Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. drink cup overr the kitchen steam table Corrected On Site.
- Observed equipment in poor repair. cracked glass to reach in cooler in the bar area
- Observed nonfood-grade containers used for food storage. blue, brown & grey
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. 0 ppm in the 3cs
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm bucket , all
- Critical. Observed soil residue in storage containers. non food grade container (blue) are soiled
- Critical. Observed buildup of residue on soda dispensing nozzles.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. prep table in kitchen
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. grounding machine on tne prep table is soiled (sofrito)
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. stove
- Critical. Hot water not provided/shut off at employee hand wash sink. both hand sinks in kitchen Corrected On Site.
- Critical. Condensation or other drainage not disposed of according to law. reach in cooler has a bowl to catch drainage
- Critical. Observed evidence of mop/cleaning waste water dumped onto ground. by rear door
- Faucet/handle missing at plumbing fixture. faucet stripped at hand sink adjacent to large prep sink
- Critical. Vacuum breaker mising at hose bibb. exterior mop sink
- Critical. Handwash sink not accessible for employee use at all times. pots/pans blocking sink by large prep sink
- Critical. Observed objectionable odors in bathroom. mens restroom
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. rear kitchen door
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. side door wher the two reach in freezers are located
- Wall not smooth and easily cleanable. by grounding machine
- Twenty (20) foot-candles of light not provided in bathroom area. no light mens restroom
- Observed personal care item stored with food. in kitchen
- Critical. Observed toxic item stored by food. on rack in kitchen by large prep sink Corrected On Site.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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1/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). see cooling violation Repeat Violation.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. ham in the rear area of the single door reach in cooler in the kitchen
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. plantains 104 in hot box
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. gravy 48 f, in the single door reach in cooler in the kitchen Repeat Violation.
- Observed equipment in poor repair. glass door to reach in cooler is cracked
- Observed nonfood-grade containers used for food storage. grey & black containers in use for foods that are not individually wrapped or in a food grade bag Repeat Violation.
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning. no sanitizer in the 3cs, 3cs was in use. Repeat Violation.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. small yellow cutting board in room behind the front counter area
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. tracks are soiled to the coolers Repeat Violation.
- Critical. Hand sink missing in food preparation room or area. small rooom behind the front counter area is being used as a prep area, a cutting board, a knife & onions etc were observed.
- Critical. Hand wash sink lacking proper hand drying provisions. front counter area Corrected On Site.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. door to room with the two reach in freezers
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11/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). black beans Corrected On Site.
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). soup base Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. rice not dated stored in reach in cooler the kitchen.
- Critical. Observed food being cooled by nonapproved method. Using deep containers in cooling process
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. BLACK BEANS 48 COOKED PREVIOUS DAY. discarded Repeat Violation.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Soup base 47 cooked previous day, discarded
- Equipment or utensils not designed or constructed in a durable manner. cardboard on the door to the 3dr cooler. The door is missing as a result of being broken
- Observed equipment in poor repair. The cover to the reach in freezer is in disrepair Repeat Violation.
- Observed nonfood-grade containers used for food storage. using grocery bags for storage of raw unpackaged food in the reach in freezer
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. less than 100 ppm at the 3cs
- Critical. Observed encrusted, soiled material on slicer. on dry storage rack
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board used to cut plantains is soiled
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. The track to the reach in cooler in the kitchen is soiled
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. silver extinguisher on the floor in the kitchen
- 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. Unapproved training The Training Network was provided as only proof of employee training Repeat Violation. Corrected On Site.
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2/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- 3 violations are extended to be verified on next routine
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11/20/2009 | Routine - Food | Call Back - Complied |
- Violation: 14-31-1 Equipment or utensils not designed or constructed in a durable manner. COVER TO REACH IN FREEZER IS IN DISREPAIR DOESN'T SEAL. 10-19 UNIT IS NOT IN USE
- Critical. Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. REAR KITCHEN DOOR
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10/19/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. RICE 56 f in REACH IN COOLER IN FRINT OF RACK BY 3CS
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. LEGUME 122 AT THE STEAMTABLE AT THE FRONT SERVICE AREA Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. CHICKEN 131, TURKEY 98, PORK 85 HELD ON RACK IN KITCHEN PRODUCT WILL NOT COOL TO 70 F WHEN PRODUCT IS ON RACK IN THE KITCHEN AS THE KITCHEN TEMPERATURE IS GREATER THAN 70 F
- Critical. Observed SOAP DISPENSER INSTALLED OVER THE PREP INK ADJACENT TO THE HAND SINK IN THE KITCHEN.
- Equipment or utensils not designed or constructed in a durable manner. COVER TO REACH IN FREEZER IS IN DISREPAIR DOESN'T SEAL
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. HAND SINK ADJACENT TO PREP SINK IN KITCHEN CAN CONTAMINATE FOODS BEING PREP IT HAS NO DIVISION
- Critical. Observed interior of microwave soiled.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. PREP TABLE IN REAR KITCHEN COOKING AREA
- Plumbing system in disrepair. STRIPPED FAUCET HANDLE AT THE HAND SINK BY THE 3CS Corrected On Site.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. REAR KITCHEN DOOR
- 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
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8/19/2009 | Routine - Food | Warning Issued |
| No report available. | 2/20/2009 | Routine - Food | Warning Issued |
| No report available. | 8/13/2008 | Routine - Food | Inspection Completed - No Further Action |
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