- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. All kitchen top shelves food debris
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Buildup of food debris/soil residue on equipment door handles. Cooking area
- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
- Basic - Clean clothes/aprons not properly stored in clean dry place until used.
- Basic - Clean linens stored in improper location.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. In the kitchen
- 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 - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Floors not maintained smooth and durable. Exit area kitchen
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Food stored on floor. Pork in the kitchen
- Basic - Hood soiled with accumulated grease.
- Basic - In-use knife/knives stored in crack between equipment and wall.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Lime scale build-up inside ice machine. Kitchen ice machine
- Basic - Liquid waste leakage from dumpster onto ground/dumpster pad.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Most coolers
- Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen
- Basic - Open dumpster lid.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Beef
- Basic - Soil residue build-up on nonfood-contact surface. Kitchen oven top
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- 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
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Kitchen area
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Kitchen
- 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 - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Most kitchen coolers
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Reach-in cooler shelves soiled with food debris. Most coolers
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Slicer blade soiled with old food debris.
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08/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing. Kitchen employee restroom ( by cook line).
- Basic - Ceiling tile missing. Kitchen area.
- Basic - Cove molding at floor/wall juncture broken/missing. By meat presser machine (at Butcher room).
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Waiters side by cook line. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. Salad lady ( Kitchen) and Sandwich maker (lunchero).
- Basic - Food not stored at least 6 inches off of the floor.
- Basic - Food stored on floor. Bread baguettes at sandwich maker station (lunchero).
- Basic - Ice scoop handle in contact with ice. Kitchen and front counter (Barra).
- Basic - In-use knife/knives stored in crack between equipment and wall. Kitchen area and at front counter.
- Basic - Outer openings not protected with self-closing doors. Back door left opened during operation (food exposed next to it/ croquettes meat base) . **Corrected On-Site**
- Basic - Walk-in freezer shelves soiled with encrusted food debris. (Green ones) .
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
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1/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. Butcher room.
- Basic - Employee eating in a food preparation or other restricted area. Cook eating at cook line.
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use knife/knives stored in crack between equipment and wall.
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dishwasher area light.
- Basic - Outer openings not protected with self-closing doors. Back kitchen door.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Thawing cart with chicken and beef frozen 7°f thawing at room temperature. Divided into thawing at walk in cooler and others thawing under running water.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Stored food not covered in walk-in freezer.
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. Yucca container (cooked) at 87°f. Yucca heated up to 145°f.
- High Priority - In-use utensil not stored in clean water at or above 135 degrees Fahrenheit
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Fish ceviche offered on dinner menu.
- High Priority - Raw animal foods not properly separated from each other in holding unit. Beef and turkey breasts over fish filets at walk in cooler.
- High Priority - Shell eggs in use or stored with cracks or broken shells. Shell egg flats with aproximately 5 cracked eggs. Discarded on site by kitchen manager Christian L.
- Intermediate - Accumulation of food debris/grease on food-contact surface (drain boards) where plate racks come out.
- Intermediate - Handwash sink used for purposes other than handwashing. Food debris in it. **Corrected On-Site**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. Picadillo bags cooling / tied packages 87°f. Must opened bag to let cooling process be achieve within requirements. Placed in open shallow container to cool to 41°f or below before rebadging.
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10/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Repeat Violation**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Repeat Violation**
- Basic - Dumpster overflowing garbage. **Repeat Violation**
- 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 - Faucet/handle broken at hand sink (service station)
- Basic - No conspicuously located ambient air temperature thermometer in holding units.
- Basic - Nonfood-contact equipment in poor repair. WI freezer door not closing properly. **Repeat Violation**
- Basic - Open dumpster lid. **Repeat Violation**
- Basic - Outer openings not protected with self-closing doors. Both doors.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- High Priority - Live flies in kitchen. **Repeat Violation**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Hot water not provided/shut off at employee handwash sink. At service area
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar at sandwich station
- Intermediate - No soap provided at handwash sink. Bar at sandwich station
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1/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical - Hand wash sink lacking proper hand drying provisions. BACK Repeat Violation.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation.
- Critical - No conspicuously located thermometer in holding unit. Repeat Violation.
- Critical - Observed buildup of slime in the interior of ice machines. Repeat Violation.
- Critical - Observed buildup of slime on soda gun at bar. Repeat Violation.
- Critical - Observed employee eating in a food preparation or other restricted area.
- Observed equipment in poor repair. WI FREEZER DOOR
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. RICE
- Critical - Observed food stored on floor. WI COOLER Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. FRONT
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. BEEF OVER VEGETABLES.
- Critical - Observed interior of microwave soiled.
- Critical - Observed live flies in kitchen.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PICADILLO AND SAUCE STOP SALE
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Repeat Violation.
- Critical - Observed shell eggs in use or stored with cracks or broken shells. WI COOLER
- Critical - Observed small flying insects in bar area. Repeat Violation.
- Critical - Observed uncovered food in holding unit/dry storage area. WI COOLER Repeat Violation.
- Observed utensils in poor condition. NO HANDLE (WI COOLER)
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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7/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Repeat Violation.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding units.
- Critical - No handwashing sign provided at a handsink used by food employees. Repeat Violation.
- Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Critical - Observed buildup of slime on soda gun (BAR)
- Critical - Observed damaged thermometer provided on dishmachine.
- Critical - Observed food stored on floor. Repeat Violation.
- Critical - Observed improper vertical separation of raw animal foods (CHICKEN OVER BEEF) WI COOLER Corrected On Site.
- Critical - Observed small flying insects in bar area.
- Critical - Observed uncovered food in holding unit/dry storage area. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet mop not hung to dry.
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1/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed an uncovered electrical box. For reporting purposes only.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed food stored on floor.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CHICKEN AT 47
- Critical - Observed potentially hazardous food thawed in an improper manner. Corrected On Site.
- Critical - Observed soil buildup inside ice bin.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Vacuum breaker mising at hose bibb.
- Critical - Working containers of food removed from original container not identified by common name.
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7/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Observed food stored on floor.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Cutting board
- Observed ice scoop with handle in contact with ice.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity.
- Critical - Observed interior of microwave soiled.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw poultry over sauce
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw beef over raw fish
- Critical - Observed shell eggs in use or stored with cracks or broken shells.
- Observed utensils stored in crevices between equipment.
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present.
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1/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. Corrected On Site.
- Critical. Observed employees using same utensil to handle raw and cooked product. cooks using same tongs to serve cooked onions on plate for consumer and to handle raw chicken onto flat top
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. server handling bread
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. Corrected On Site.
- Critical. Observed employee eating while preparing food. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed a nonfood-grade basting brush used in food.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of microwave soiled.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. shelving
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed utensils stored in crevices between equipment. knife at bar
- Critical. Hot water not provided/shut off at employee hand wash sink.
- Faucet/handle missing at plumbing fixture.hot water handle at dishmachine handsink
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- No copy of latest inspection report.
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9/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-05-1 Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Repeat Violation.
- Critical. Violation: 12A-13-1 Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Repeat Violation.
- Critical. Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.coffee counter in kitchen .
- Critical. Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue.reachin 1 Repeat Violation.
- Critical. Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing. Repeat Violation.
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions.front counter Repeat Violation.
- Violation: 33-16-1 Observed open dumpster lid.
- Critical. Violation: 35A-08-1 Observed live flies in kitchen.observed approx 20 small"fruit"flies on ceiling and exit sign in kitchen . This violation must be corrected by : 2-24-2010 .
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. Repeat Violation.
- Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation.
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2/25/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Repeat Violation.
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Repeat Violation.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Repeat Violation.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.coffee counter in kitchen .
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.reachin 1 Repeat Violation.
- Observed residue build-up on nonfood-contact surface.shelving in waitstaff walk thru. front counter shelving . Repeat Violation.
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions.front counter Repeat Violation.
- Critical. Handwashing cleanser lacking at handwashing lavatory.employee kitchen restroom .
- Observed open dumpster lid.
- Critical. Observed live flies in kitchen.observed approx 20 small"fruit"flies on ceiling and exit sign in kitchen . This violation must be corrected by : 2-24-2010 .
- Critical. Outer openings not protected and vermin and/or environmental cross-contamination present.backdoor Repeat Violation.
- Observed attached equipment soiled with accumulated dust.
- Lights missing the proper shield, sleeve coatings or covers. Repeat Violation.
- Observed personal care item stored with food.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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2/23/2010 | Routine - Food | Warning Issued |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical. Required consumer advisory for raw/undercooked animal food not provided.needed on breakfast menu
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cookline reachin 2,stop sale
- Critical. Observed raw animal food stored over ready-to-eat food. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. 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.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed employee improperly washing hands.
- Critical. Observed employee wash hands with no soap.
- Critical. Observed interior and exterior of microwave soiled.
- Critical. Observed interior and exterior of reach-in cooler soiled with accumulation of food residue.all units
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.throughout.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.unwrapped straws.
- Critical. Observed handwash sink used for purposes other than handwashing.coffee room. Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions.throughout Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory.throughout . Corrected On Site.
- Critical. Outer openings not protected and vermin and/or environmental cross-contamination present.backdoor .
- Observed floor area(s) covered with standing water.dishwasher area.
- Lights missing the proper shield, sleeve coatings or covers.walkin1,kitchen.
- Critical. Electrical outlet missing cover plate. For reporting purposes only.waitstaff area.
- Critical. No carbon monoxide sensor device located in a gas boiler room in a building which also contains sleeping rooms. Boiler Information: No Boiler On Site.100 gallon gas waterheater in closet.
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9/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/8/2009 | Routine - Food | Call Back - Complied |
| No report available. | 6/1/2009 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 5/26/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 1/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/22/2008 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 8/20/2008 | Routine - Food | Administrative complaint recommended |
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