- Basic - Build-up of mold-like substance on nonfood-contact surface. Outside of bakery side walk in cooler. **Warning**
- Basic - Ceiling in disrepair. Leaking water by back door. **Warning**
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Bakery utensils stored in dirty containers. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. Large board used to cut raw chicken. **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- Basic - Floor tiles cracked, broken or in disrepair. **Warning**
- Basic - Food stored on floor. Cooking wine, bag of flour in dry storage on floor. **Warning**
- Basic - Gaskets/seals on holding unit in poor repair. Walk in cooler and reach in cooler by kitchen door. **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
- Basic - Light not functioning. Walk in cooler. **Warning**
- Basic - Outer openings not protected with self-closing doors. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. **Warning**
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Light out in cooler. **Warning**
- Basic - Trash receptacles not provided where needed in establishment. By kitchen hand sink **Warning**
- Basic - Walk-in cooler gasket torn/in disrepair. **Warning**
- Basic - Wall soiled with accumulated food debris. Behind hand sink by kitchen door. **Warning**
- Basic - Wood food-contact surface not properly sealed. Bakery storage shelves. **Warning**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Hot box thermometer broken. **Warning**
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Reach in cooler by kitchen door. **Warning**
- Intermediate - Encrusted, soiled material on slicer. **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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09/04/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of mold-like substance on nonfood-contact surface. Outside of bakery side walk in cooler. **Warning**
- Basic - Ceiling in disrepair. Leaking water by back door. **Warning**
- Basic - Clean equipment stored on floor. Pans in walk in cooler floor. **Corrected On-Site** **Warning**
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Bakery utensils stored in dirty containers. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. Large board used to cut raw chicken. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Screw top water bottle on table next to mixer. **Warning**
- Basic - Employee personal items stored in or above a food preparation area. Employee food stored in walk in cooler. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. Front counter employee putting empanadas in bags. **Warning**
- 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. **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- Basic - Floor tiles cracked, broken or in disrepair. **Warning**
- Basic - Food stored on floor. Cooking wine, bag of flour in dry storage on floor. **Warning**
- Basic - Food stored outside. Avocados, oil, seasonings and Adobo stored outside back door. **Warning**
- Basic - Gaskets/seals on holding unit in poor repair. Walk in cooler and reach in cooler by kitchen door. **Warning**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Spreader stored in sugar container at bakery **Corrected On-Site** **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. By cook line. **Warning**
- Basic - Light not functioning. Walk in cooler. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Walk in cooler meats stored in grocery bags. **Warning**
- Basic - Outer openings not protected with self-closing doors. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Box of plantains thawing at room temperature. **Corrected On-Site** **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. **Warning**
- Basic - Single-service articles improperly stored. Case of gloves stored on hand sink getting wet. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Outside of sugar comtainer. **Warning**
- Basic - Stored food not covered in walk-in cooler. Cooked Chicken. **Warning**
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Light out in cooler. **Warning**
- Basic - Trash receptacles not provided where needed in establishment. By kitchen hand sink **Warning**
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocado over mayo. **Corrected On-Site** **Warning**
- Basic - Utensils in poor condition. Melted spatula at bakery. **Warning**
- Basic - Walk-in cooler gasket torn/in disrepair. **Warning**
- Basic - Walk-in cooler shelves soiled with encrusted food debris. **Warning**
- Basic - Wall soiled with accumulated food debris. Behind hand sink by kitchen door. **Warning**
- Basic - Wash solution not clean. **Corrected On-Site** **Warning**
- Basic - Wood food-contact surface not properly sealed. Bakery storage shelves. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Salt labeled in Spanish only. Must be in English.soy sauce on cook line not labeled. **Warning**
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Beef 79°F left out in prep area. Ground beef 48/50 in reach in cooler more than 4 hours in cooler that is not working properly. **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Ground beef, red beans, black beans and soup cooling overnight in walk in cooler. **Warning**
- 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. 0ppm **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook washed hands and didn't wash more than a few seconds. **Warning**
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook touched raw bacon and then touched ready to eat cheese food without washing hands. **Warning**
- High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook wiped gloved hands on dirty apron. **Warning**
- High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Spoon for coffee at front counter. **Warning**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Soy sauce container not easily cleanable. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken 120°F in hot box by mixer. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef over cooked chicken in walk in cooler. **Warning**
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer - not all products commercially packaged. Raw beef over bread. **Warning**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Raw chicken pieces in batter at room temperature. (Manager discarded) **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Beans stored in detergent container in walk in cooler. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Ground beef, red beans, black beans, soup cooling overnight in walk in cooler all above 41°F. Ground beef 48/50 in reach in cooler more than 4 hours. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Front counter ice bin. **Warning**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Hot box thermometer broken. **Warning**
- Intermediate - Buildup of soiled material on racks in the reach-in cooler. **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. **Warning**
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Reach in cooler by kitchen door. **Warning**
- Intermediate - Encrusted, soiled material on slicer. **Warning**
- Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Homemade frosting made with raw shell eggs and there is no customer notification. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bakery side. **Corrected On-Site** **Warning**
- Intermediate - No soap provided at handwash sink. Kitchen cookline hand sink. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered, large containers, too deep and using plastic while cooling. Ground beef, soups and beans in walk in cooler. Also pork only dropped 2°F and shredded chicken only dropped 1°F after cooling 2 hours. **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Flan and cooked chicken in walk in cooler. And white cheese in reach in cooler. **Warning**
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09/03/2014 | Routine - Food | Warning Issued |
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. / beef 128F / hot box / cooked 2 hours ago / hot unit adjust to 150F.
- 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. / chlorine 0ppm / **Corrected On-Site**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. / raw chicken in walk in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / raw chicken 47F, raw beef 48F, raw fish 46F, all out for food preparation per operator / moved to walk in freezer.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. / raw beef over raw fish, raw beef over raw pork / **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. / beef wrapped in plastic while cooling / beef 48F cooling for 2 hours.
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6/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. / employee bag on top of hot holding unit / **Corrected On-Site**
- Basic - Nonfood-grade bags used in direct contact with food. / walk in cooler / outside.
- Basic - Reach-in cooler gasket torn/in disrepair. / 2 door reach in cooler.
- Basic - Stored food not covered in walk-in cooler. / cooked chicken, cooked beef. **Repeat Violation**
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Wood food-contact surface not properly sealed. / next to 3 bay sink / bakery kitchen.
- Basic - Working containers of food removed from original container not identified by common name. / a flour container under prep table.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. / noodle soup, cooked beef at 109F / hot holding / reheated to 165F or above before serving.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. / raw chicken over garlic sauce / walk in cooler / outside.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. / sanitizing bucket stored next to clean bowls / service area / **Corrected On-Site**
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1/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ice scoop handle in contact with ice. / outside walk in cooler.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. / warmer next to hot buffet table.
- Basic - No copy of latest inspection report available.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. / for yellow rice / walk in cooler.
- Basic - Stored food not covered in walk-in cooler. / cooked meat.
- Basic - Wiping cloth/towel used under cutting board.
- Basic - Working containers of food removed from original container not identified by common name. / 2 containers on bakery side.
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. / cooked potatoes at 89F / on prep table / potatoes recooked to 165F.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. / raw chicken over cut vegetables / **Corrected On-Site**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. / raw beef at 46F / reach in cooler / moved to walk in cooler.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. / chlorine over 200ppm / sanitizing bucket / front counter
- Intermediate - No soap provided at handwash sink. / 2 hand sinks on bakery side.
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8/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. / male cook wearing a watch.
- Basic - Interior of oven has accumulation of black substance/grease/food debris. / small hot box by cook line.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. / hot holding unit / front counter.
- Basic - Stored food not covered in walk-in cooler. / cooked yellow rice.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. / at 0ppm. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. / a bucket of white substance under prep table.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. / cooked pork at 118F / hot box / product reheated to 170F. **Corrected On-Site**
- High Priority - Raw animal food stored over cooked food. / raw beef over cooked yellow rice / walk in cooler / outside. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. / raw eggs over juices / walk in cooler / bakery side.
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. / raw fish at 46F / 2 door metal cooler / product moved to walk in cooler.
- 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. / across from cook line.
- Intermediate - No soap provided at handwash sink. / across from cook line.
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3/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. / observed 92 seats, license showed 72 seats.
- Critical - Observed buildup of slime in the interior of ice machine. / front counter.
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12/19/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. / reach in cooler ambient temperature at 47F / front counter / all PHF moved to other cooler.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. / observed 92 seats, license showed 72 seats.
- Critical - Hand wash sink lacking proper hand drying provisions. / bakery / Corrected On Site.
- Light not functioning. / walk in cooler.
- Lights missing the proper shield, sleeve coatings or covers. / walk in cooler / outside.
- Critical - Observed buildup of slime in the interior of ice machine. / front counter.
- Critical - Observed buildup of soiled material on mixer head.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. / female employee making empanadas.
- Critical - Observed food stored on floor. / a bag of onions / Corrected On Site.
- Observed hole in ceiling. / bakery / dry storage area.
- Observed personal care item stored with food. / employee handbag under prep table / Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / milk at 44F / reach in cooler / product was iced.
- Critical - Observed raw animal food stored over ready-to-eat food. / raw beef over limes / walk in cooler / outside / Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. / raw beef over raw pork / walk in cooler / outside / Corrected On Site.
- Observed reach-in cooler gasket torn/in disrepair.
- Critical - Observed uncovered food in holding unit/dry storage area. / cooked meat / walk in cooler / Corrected On Site.
- Critical - Observed unwashed fruits/vegetables stored over other ready-to-eat food. / tomatoes / walk in cooler / Corrected On Site.
- Observed wiping cloth used under cutting board / Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. / beans at 133F / hot holding / product reheat to 168F / Corrected On Site.
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10/18/2012 | Routine - Food | Warning Issued |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Handwashing cleanser lacking at handwashing lavatory. / bakery kitchen.
- Critical - Hot water not provided/shut off at employee hand wash sink. / bakery front counter.
- Lights missing the proper shield, sleeve coatings or covers. / walk in freezer.
- Critical - No conspicuously located thermometer in holding unit. / reach in cooler / front counter.
- 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. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. / observed expired certificates dated 9-26-2011.
- Critical - Observed buildup of slime in the interior of ice machine. / outside walk in freezer.
- Observed employee with no hair restraint. / bakery chef / Corrected On Site.
- Critical - Observed food stored on floor. / observec a carton of oil on floor / outside walk in freezer / Corrected On Site.
- Observed hole in ceiling. / above the exit door near the restrooms.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. / 2 door metal cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / macaroni salad at 48F / product was moved to walk in cooler.
- Critical - Observed potentially hazardous food thawed in standing water. / beef / Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. / beans at 129F / hot holdings / product was reheated to 165F.
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6/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. / 25ppm
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. / observed 96 seats at establishment / license showed 72 seats / seating change form provided to operator.
- Critical - Hand wash sink lacking proper hand drying provisions. / kitchen / Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. / kitchen / Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine. / outside / Corrected On Site.
- Observed gaskets with slimy/mold-like build-up. / reach in cooler / 2 door
- Observed gaskets with slimy/mold-like build-up. / walk in cooler
- Critical - Observed handwash sink used for purposes other than handwashing. / observed employees washing dishes at handsink / front line
- Critical - Observed handwash sink used for purposes other than handwashing. / observed food debris in handsink / kitchen
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9/30/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Lights missing the proper shield, sleeve coatings or covers./ walk in cooler / outside
- Critical - No conspicuously located thermometer in holding unit. / reach in cooler / front counter
- Critical - No handwashing sign provided at a handsink used by food employees. / handsink at bakery front
- Observed gaskets with slimy/mold-like build-up. / 2 door chest cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / macaroni salad at 58F / operator stated that salad was out for 1 hour / operator put extra ice underneath to keep the salad at 41F or below /Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. / observed raw eggs stored over sauces / walk in cooler / outside
- Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. / observed temp at 118F /
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9/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours, ropa vieja was 77f, product was cooked yesterday , Product was discarded. Explained cooling procedures.Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees, in the bake y section.
- Observed cutting board grooved/pitted and no longer cleanable. Corrected On Site.
- Critical - Observed employee eating in a food preparation or other restricted area, front service area.
- Critical - Observed encrusted, soiled material on slicer.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity, tongs , knives, spatulas used by cook, by cook's line.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, cheese empanadas were 131f , product was reheated to 165f. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, rice was 127f, .
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, cook was washing gloves with soap and water, explaine the use of gloves. Corrected On Site.
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3/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common nameflour by meat slicer inside kitchen .
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, ham, cheese, sandwiches, inside reach in cooler by front line. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above, alcapurrias were 132f and 125f, front display case. Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours, chicken was 49f, product was cooked yesterday, product was discarded. Corrected On Site.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink, cook.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, when changing gloves.
- Critical. Observed employee wash hands with no soap, cook.
- Observed cutting board grooved/pitted and no longer cleanable, kitchen .
- Observed reach-in cooler gasket torn/in disrepair, reach in cooler by slicer.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength, was 0 ppm.
- Critical. Observed interior of microwave soiled inside kitchen .
- Critical. Observed encrusted, soiled material on slicer.
- Observed build-up of mold-like substance on surface of nonfood-contact surface, gasket of reach in cooler by slicer.
- Equipment and utensils not properly air-dried.
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9/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served, carne con papa in reachin cooler dated 3-30-10. Corrected On Site.
- Critical. Required consumer advisory for raw/undercooked animal food not provided, advisory posted does not include required information. Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name, salt on cook's line.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above, stuffed meat balls and sausage in warmer 125 degrees Fahrenheit. Corrected On Site. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above, chicken, cooked onions, yuca in holding cabinet by cook's line. Corrected On Site. Repeat Violation.
- Critical. Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures, hotholding cabinet at front counter not maintaining 135 degrees Fahrenheit. All potentially hazaradous food removed and reheated and placed in different holding cabinets. *Discontinue use until maintaining 135 degrees Fahrenheit or more. Corrected On Site.
- Critical. Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures, by cook's line. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit, sandwiches cooler at front counter.
- Critical. Observed a beverage container on a food preparation table or over/next to clean equipment/utensils, shelf of cook's line and has screw top bottle. Corrected On Site.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength, 0 ppm. Corrected On Site.
- Critical. Observed interior of microwave soiled.
- Observed gaskets with slimy/mold-like build-up, beverage air reachin cooler.
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4/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. deli meats & desserts
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.potentially salad on line @ 54 degrees;
- Critical. Observed food stored in a prohibited area. under hws onions; numerous items on unprotected patio ur; onion, garlic veggie
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed toxic item stored in food preparation area.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
- No copy of latest inspection report.
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10/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/3/2008 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 9/23/2008 | Routine - Food | Warning Issued |
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