- Basic - Bathroom door not self-closing.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Clean equipment stored on floor. Cutting board.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Employee personal items stored in or above a food preparation area. Cellphone in prep area.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Hood soiled with accumulated grease.
- Basic - No handwashing sign provided at a hand sink used by food employees. At bathroom, and front counter.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp in kitchen.
- Basic - Soiled dry wiping cloth in use.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Pico de gallo at 50°.
- High Priority - Operator unable to provide invoice to verify the source of the food. See stop sale. 5 pounds of cheese.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Flour and water dough mix at 86°.
- High Priority - Raw animal food stored over ready-to-eat food. Raw fish stored above ready to eat orchata in reach in cooler.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Front counter.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink in far end of kitchen and in front counter.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No soap provided at handwash sink. Hand wash sink in far end of kitchen.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Ground chorizo
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1/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Build-up of soil/debris/grease on the floor along the walls, baseboards, cabinets and/or equipment. Behind cooking equipment
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Clean in place equipment not washed, rinsed and sanitized using three distinct steps.
- Basic - Food stored in holding unit not covered. Beans
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site** **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Some units
- Basic - No handwashing sign provided at a hand sink used by food employees. Bathroom
- Basic - Nonfood-grade garbage bags used in direct contact to store food.
- Basic - Raw animal food stored above unwashed produce. Beef over lettuce
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Employee washed hands with cold water. At front
- High Priority - Raw animal food stored over ready-to-eat food. Eggs over vegetables
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Front
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Front
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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7/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container 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.
- Basic - Ice scoop handle in contact with ice.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Eggs over plantains.
- High Priority - Toxic substance/chemical stored by or with single-service items. Glass cleaner.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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1/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - No conspicuously located thermometer in holding unit.
- No mop/service sink installed/available at establishment.
- Critical - No thermometer provided to measure temperature of food product.
- Observed build-up of grease on nonfood-contact surface. kiTCHEN EQUIPMENT .
- Observed grease accumulated under cooking equipment.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Plumbing system in disrepair. haNDWASHING SINK in bar area .
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8/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed build-up of grease on nonfood-contact surface. hood
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. ALL COOLERS
- Observed leaking pipe at plumbing fixture. handsink
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Water pressure lacking at fixtures that require the use of water.
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6/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in an improper manner. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Corrected On Site.
- Critical - Thermometers not calibrated according to manufacturer's specifications.
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/1/2012 | Complaint Full | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. all coolers
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
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1/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed HOT WATER tanks improperly installed 3 inc STOVE TOP IN KITCHEN
- Observed build-up of grease on nonfood-contact surface. HOOD AND BACK STOVE AREA
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Critical - Observed employee improperly washing hands. Corrected On Site.
- Observed employee with no hair restraint.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- 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. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed food stored on floor.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Critical. Observed soiled reach-in cooler shelves.all coolers
- Critical. Observed buildup of soiled material on racks in the reach-in cooler. all coolers
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of grease on nonfood-contact surface. kitchen hood
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9/13/2010 | 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 raw animal food stored over cooked food. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Observed employee with no hair restraint.
- Clean wiping cloth not properly stored.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Reach-in cooler not cleaned prior to accumulation of soil residue.
- Critical. Observed soiled reach-in cooler gaskets.all coolers
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.all coolers
- Observed residue build-up on nonfood-contact surface. clean all dusty kitchen equipment
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2/19/2010 | 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.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
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8/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/10/2009 | Routine - Food | Warning Issued |
| No report available. | 10/23/2008 | Routine - Food | Inspection Completed - No Further Action |
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