- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment soiled with accumulated dust.( above pots near dish machine)
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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10/30/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Case/container/bag of food stored on floor in walk-in freezer.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment soiled with accumulated dust.( above pots near dish machine)
- Basic - Equipment soiled with accumulated grease.
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Leaking pipe at plumbing fixture. At hand wash sink in employees rest room
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Unwashed vegetables stored over ready-to-eat food inside walk in cooler.
- Basic - Wall soiled with accumulated food debris.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked pork inside walk in cooler at 51°f
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Pork 51°f
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. ( glasses on storage shelf)
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham48°f, chicken 45°f, fish58°f
- High Priority - Raw animal food stored over ready-to-eat food.
- High Priority - Spray hose at dish sink lower than flood rim of sink. Near dish machine
- Intermediate - Accumulation of food debris/grease on food-contact surface. Meat presser
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing. On front counter
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Slicer blade soiled with old food debris.
- Intermediate - Soil residue in food storage containers.
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08/27/2014 | Routine - Food | Warning Issued |
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Cutting board has cut marks and is no longer cleanable.
- 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 - Floor tiles missing.
- Basic - Food stored in holding unit not covered.
- Basic - Packaged food has no English labeling.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- Intermediate - Handwash sink not accessible for employee use at all times.
- 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**
- Intermediate - Slicer blade guard soiled with old food debris.
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2/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Floor area(s) covered with standing water.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
- 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 - Handwash sink used for purposes other than handwashing.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
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8/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. In employee bathroom
- Basic - Can opener blade not kept sharp - observed metal shavings.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Floor area(s) covered with standing water.
- Basic - Soil residue build-up on nonfood-contact surface. On shelves in kitchen
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wall in disrepair. By hand sink
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- Intermediate - Cold water not provided/shut off at employee handwash sink. Front counter hand sink
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter
- Intermediate - Slicer blade soiled with old food debris.
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4/3/2013 | Routine - Food | Emergency Order Callback Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink. In employee bathroom
- Basic - Can opener blade not kept sharp - observed metal shavings.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Floor area(s) covered with standing water.
- Basic - Soil residue build-up on nonfood-contact surface. On shelves in kitchen
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wall in disrepair. By hand sink
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Live, small flying insects in food storage area.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Roach activity present as evidenced by live roaches found.6 plus live roaches inside cooking oven missing door about 20 plus live roaches inside second oven on cook line. 1 live roach on shelve in kitchen by storage area, 1 live roach inside boiler room
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cleaning counter with gloves and preceded to prepare sandwich with same gloves
- High Priority - Small flying insects in bar area.
- Intermediate - Cold water not provided/shut off at employee handwash sink. Front counter hand sink
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter
- Intermediate - Slicer blade soiled with old food debris.
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4/2/2013 | Routine - Food | Emergency order recommended |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Drain cover(s) missing.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No current boiler certification provided/available. For reporting purposes only.
- Critical - No handwashing sign provided at a handsink used by food employees. Corrected On Site.
- Critical - Observed 1 dead roaches on premises.
- Observed REACH IN cooler gasket torn/in disrepair.
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor.WALKIN FREEZER
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. BEEF IN REACHIN COOLER
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CHICKEN BEING PREPARED RETURNED TO COOLER
- Critical - Observed potentially hazardous food thawed in an improper manner.
- Critical - Observed roach activity as evidenced by 1 live roaches found
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area.WALKIN FREEZER
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. CHICKEN IN OVEN HOT HELD
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed encrusted material on can opener.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Observed raw animal food stored over ready-to-eat food. Corrected On Site.
- Observed single-service articles stored without protection from contamination. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.
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4/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - No current boiler certification provided/available. For reporting purposes only.Boiler certification expired 05/15/2009
- Observed attached equipment soiled with accumulated dust.Walk-in cooler fan covers
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.Walk-in cooler door handle
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed live flies in kitchen.Food preparation room
- Critical - Observed the accumulation of dead or trapped insects in kitchen area light covers.
- Observed wall soiled with accumulated black debris in handsink area.
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions at front bar area
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Observed residue build-up on nonfood-contact surface.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Corrected On Site.
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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. Working containers of food removed from original container not identified by common name.
- Critical. Observed food stored on floor. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Corrected On Site.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Observed residue build-up on nonfood-contact surface.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Critical. Observed small flying insects in bar area.
- Observed food debris accumulated on kitchen floor.
- Critical. Boiler certificate not posted in boiler room. For reporting purposes only.
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9/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.Eggs found in prep area at 70 degrees
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Garlic and oil at 80 degrees Corrected On Site.
- Critical. Inadequate number/capacity of cold holding units to maintain potentially hazardous food at proper temperatures.Desserts being delivered at room temperature not inside equipment capable of temperature control.
- Critical. Observed cloth used as a food-contact surface soiled towell covering reach in cooler handle.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted material on can opener.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Slicer
- Observed walk-in cooler gaskets with slimy/mold-like build-up.
- Critical. Observed spray hose at dish sink lower than flood rim of sink.
- Critical. No waste receptacle provided at handwash lavatory with disposable towels.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Observed grease on the ground and/or pad around grease receptacle.
- Critical. Observed the accumulation of dead or trapped insects in kitchen area light covers
- Critical. Observed small flying insects in bar area.
- Floors not maintained smooth and durable.kitchen area
- Observed grease accumulated under cooking equipment.
- Critical. Observed toxic item stored by food.
- Critical. Boiler certificate not posted in boiler room. For reporting purposes only.
- Critical. No current boiler certification provided/available. For reporting purposes only.
- Carbon dioxide/helium tanks not adequately secured.
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6/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/22/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). SHREDDED BEEF (78F) SINCE LAST NIGHT. 30 lbs.
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. CORVINA FISH USED FOR CEVICHE.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. GARLIC AND OIL (MOJO DE COMIDA).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. LAMB SAUCE (CORDERO) (50F).
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. EMPANADAS/CROQUETAS AT HOT HOLDING (110F).
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. GROUND BEEF (115F). Corrected On Site.
- Critical. Observed food being cooled by nonapproved method. SHREDDED BEEF ( CARNE RIPPED). COOKED LAST NIGHT (115F).
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. REACH IN COOLER BEEF OVER HAM. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Observed in-use utensil NOT stored in clean water at or above 135 degrees Fahrenheit.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands.
- Critical. Observed employee improperly washing hands.
- Fixed nonfood-contact equipment not installed above cooked line . HOOD RETURN SYSTEM .
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. NOT SANITIZER AND IMPROPER AIR DRYING .
- Critical. Equipment food-contact surfaces and utensils not sanitized. ONLY HALF OF SINK FILLED. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed painted tip can opener.
- Critical. Observed food-contact surfaces encrusted with soil (PANS /POTS AT DISHWASHING RACKS.).
- Plumbing system in disrepair. HANDSINK. at bar.
- Floors not maintained smooth and durable.
- Floors not constructed easily cleanable.
- Observed unnecessary items on the premise.
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2/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale not issued waiting for correction on site at moment of chicken with not safe conditions during delivery and in time to be refused by operator but kept instead as a common tendency or routine. (WATER DRIPPING FROM CHICKEN THAWED AND ICE RUNNING AND WETTING BOXES WITH ACUMULATION OF CHICKEN WATER IN BETWEEN CASES). AS A RESULT IMPROPER VERTICAL SEPARATION IN COOLING UNIT.
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. CHEESE BLOCKS.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. COOKED FOODS AT WALK IN COOLER.
- Critical. Observed refrigerated potentially hazardous food received at greater than 41 degrees Fahrenheit. CHICKEN CASES WITH ICE IN IT BUT THAWING AL OVER KITCHEN NOT WRAPPED IN PLASTIC BAGS (BRAND HARRISON GOLDEN GOODNESS : CHICKEN CASES). POSSIBLE CROSS CONTAMINATION DUE TO WATER DRIPPING AT HIGH STACKS NEXT TO PRODUCE AND OTHER FOODS INSIDE WALK IN COOLER .
- Critical. Observed shell eggs received in a unit not maintaining an ambient air temperature of 45 degrees Fahrenheit. AT 55F. AT MOMENT OF DELIVERY.
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. 3rd time / Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SHELL EGGS (79F) AT DIFFERENT LOCATIONS WITH NO TIME LABEL CONTROL. GROUND BEEF (70F) . Repeat Violation.
- Critical. Observed torn packages/bags of food exposing the contents to contamination. MSG BAG. Corrected On Site.
- Critical. Observed raw animal food stored over cooked food. Repeat Violation. RAW CHICKEN OVER COOKED FOOD (BOILED TAMALES IN WATER)
- Critical. Observed food stored on floor. CLEAN PEELED PLANTAINS CONTAINER PLACED ON FLOOR TO FILLED WITH WATER.
- Critical. Observed uncovered food in holding unit/dry storage area. PAN OF PORK CHOPS. THAWING AT ROOM TEMPERATURE . FISH AT WIC.
- Critical. Raw animal food not properly separated from ready-to-eat food. WALK IN COOLER.
- Observed in-use utensil NOT stored in unclean water at or above 135 degrees Fahrenheit. Repeat Violation.
- Critical. Observed establishment utilizing time as a public health control without having written procedures. SHELL EGGS (USED FOR FRENCH TOAST PROCEDURE ).
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. CAF`COUNTER & BAR AREA STATIONS NOT EQUIPED : SOAP , PAPER TOWEL AND SIGN.
- Critical. Observed employee improperly washing hands. STATION NOT EQUIPED AT BAR AREA AND CAFE`COUNTER.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.OVER PREP-TABLE.
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed a nonfood-grade basting brush used in food.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of slime in the interior of ice machine.OBSERVED AT LOCKED ICE MACHINE.
- Critical. Observed encrusted material on can opener.
- Critical. Observed buildup of slime on soda dispensing spray gun. BAR AREA.
- Critical. Observed buildup of soiled material on mixer head. SHAKE MIXER HEAD.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Repeat Violation. HANGING ONES.
- Observed reuse of single-service articles (GLOVE IN ONE HAND / USED AND CONTINUED WHILE SMOKING IN BACK OF KITCHEN . )
- Critical. Observed handwash sink used for purposes other than handwashing. SANITIZER BUCKET AND SPRAY BOTTLE IN IT.
- Critical. No handwashing sign provided at a handsink used by food employees. BAR AREA AND CAF`AREA. Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions. BAR AREA AND CAF`AREA.
- Critical. Handwashing cleanser lacking at handwashing lavatory. BAR AREA.
- Observed dumpster overflowing garbage.
- Observed open dumpster lid.
- Observed garbage on the ground and/or pad around dumpster.
- Critical. Observed small flying insects in bar area. Repeat Violation.
- Observed floor and wall junctures not coved. STORAGE ROOM.
- Ceiling tile missing. BY OFFICE.
- Observed personal items stored with food.
- Critical. Observed toxic item stored by food. CHEMICAL BUCKET BETWEEN SHELL EGGS AND CHIMICHURRI CONTAINER.
- Critical. Observed toxic item improperly stored. CHEMICAL STORED INSIDE LINERS (PLASTIC BAGS) USED AS LINERS IN MEAT PRESSER. WD40 CHEMICAL.
- Observed unnecessary items on the premise. ENCRUSTED BROWN BUS PANS (HEAD COOK INDICATES NO TO BE USED).
- Critical. Portable KCLASS fire extinguisher AND HOOD SYSTEM PULL obstructed from view and usage. For reporting purposes only. BY HANGING FAN.
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. Repeat Violation. KITCHEN STAFF LACKING TRAINING CARDS.
- 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. FOR KITCHEN STAFF.
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9/18/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 2/4/2009 | Routine - Food | Warning Issued |
| No report available. | 10/3/2008 | Routine - Food | Inspection Completed - No Further Action |
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