- No Violations Were Observed
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07/03/2014 | Complaint Full | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine 0ppm **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Garlic and oil 63°f
- High Priority - Operator unable to provide invoice to verify the source of the food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fish 52°f, shrimp54°f, macaroni salad 58°f, cole slaw 54°f
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Fried fish on front line77°f
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Handwash sink used for purposes other than handwashing. Bag sitting inside hand wash sink and employee used sink as a dump sink
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Wild bird present inside establishment.
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07/02/2014 | Complaint Full | Warning Issued |
- Basic - Food storage container/container lid cracked or broken.
- Basic - No Heimlich maneuver/choking sign posted.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Combined ready-to-eat, potentially hazardous (time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared.
- Intermediate - Hot water not provided/shut off at employee handwash sink. **Corrected On-Site**
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4/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/25/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
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10/14/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Reach-in cooler gasket torn/in disrepair. **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. **Warning**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. **Corrected On-Site** **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Corrected On-Site** **Warning**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
- Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. **Warning**
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8/16/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrected On-Site** **Warning**
- Basic - Equipment in poor repair. Reach in cooler in prep kitchen at ambient temperature of 60°f. **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of microwave. **Warning**
- Basic - In-use tongs stored on oven door handle. **Warning**
- Basic - Leaking pipe at plumbing fixture. Handwash sink **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. **Warning**
- Basic - High Priority - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 10 plus dead roaches in glue trap devices. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. **Corrected On-Site** **Warning**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Fish at 60°f, transferred to a reach in freezer. **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches in the prep kitchen by reach in freezer. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Corrected On-Site** **Warning**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
- Intermediate - Handwash sink does not have enough water pressure to properly wash hands. **Corrected On-Site** **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. **Corrected On-Site** **Warning**
- Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. **Warning**
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8/13/2013 | Routine - Food | Warning Issued |
- Basic - Label for original container of raw shucked clams/mussels/oysters not maintained on premises until last of product served.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Intermediate - Handwash sink used for purposes other than handwashing.bowl in the sink
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
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4/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. COVERED Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. FRONT
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- No copy of latest inspection report.
- Critical - No working conspicuously located thermometer in holding units.
- Observed employees with no hair restraints.
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
- Wet mop not hung to dry.
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10/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/11/2012 | Routine - Food | Emergency Order Callback Complied |
- Observed employee with no hair restraint.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. FRONT COUNTER.
- Critical - Observed rodent activity as evidenced by rodent droppings found. 50 PLUS FRESH SHINY MOIST DROPPINGS FOUND BEHIND ICE MACHINE ABOUT TWO FEET AWAY FROM THE FRONT COUNTER PLACE.
- Critical - Working containers of food removed from original container not identified by common name.
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5/10/2012 | Routine - Food | Emergency order recommended |
- Critical - No thermometer provided to measure temperature of food product.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed gaskets/seals on cold holding unit in poor repair.
- 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 single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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4/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold water not provided/shut off at employee handwash sink. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees.
- 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 NEW EMPLOYEES
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CORRECTIVE ACTION TAKEN
- Critical - Observed raw animal food stored over ready-to-eat food.
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6/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand sink missing in food preparation room or area. Repeat Violation. EXISTING HANDSINK MISSING (BARE PLUMBING PIPES EXTRUDING FROM WALL). OPERATOR SUSANA AGREES TO INSTALLED EXISTING HANDWASH SINK BY NEXT UNANNOUNCED INSPECTION. OPERATOR IS AWARE OF THE ADMINISTRATIVE COMPLAINT THIS MAY RESULT IF IT IS NOT COMPLIED.
- 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
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CORRECTIVE ACTION Corrected On Site.
- Critical - Observed raw animal food stored over cooked food. REACH_IN COOLER
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4/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. OPERATOR STATES ALL FISH ON DISPLAY TABLE ARE ONLY FOR DISPLAY ONLY. SIGN MUST BE POSTED FOR DISPLAY ONLY BY FISH. Corrected On Site.
- Critical. Observed food stored on floor.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. BOWL IN ICE MACHINE Corrected On Site.
- Fixed equipment exposed to spillage not sealed to adjoining equipment/walls. 3-COMPARTMENT SINK
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed clean equipment stored on floor.
- Unwrapped single-service utensils not presented so that only the handles are touched.
- Critical. Hand sink missing in food preparation room or area. EXISTING HANDSINK REMOVED FROM FRONT LINE.
- Critical. Observed handwash sink used for purposes other than handwashing. FOOD DEBRIS
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- 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 SUSANA, EDUARDO, JEAN.
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10/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- IN USE UTENSIL FOR NONPOTENTIALLY HAZARDOUS FOOD NOT STORED IN A CLEAN, PROTECTED LOCATION. CORRECTED ON SITE.
- OBSERVED EMPLOYEE WITH NO HAIR RESTRAINT.
- WET WIPING CLOTH NOT STORED IN SANITIZING SOLUTION BETWEEN USES.
- Critical. OBSERVED SOILED REACH-IN COOLER GASKETS.
- OBSERVED RESIDUE BUILD-UP ON NON-FOOD CONTACT SURFACE. DUSTY KITCHEN EQUIPMENT.
- NO COPY OF LATEST INSPECTION REPORT.
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12/14/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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