- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham in walk in cooler 56 F operator discarded cheese 52 F, tomato 53 F, reach in cooler operator put ice
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cachito 110 F, arepa 112 F in warmer operator increased temperature Pork 127 F in steam table, operator is reheating
- High Priority - Produce with mold-like growth. See stop sale. Half cantaloup operator discarded **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Operator discarded chicken salad **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Blocked by a chair **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Next to three compartment sink
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling.
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08/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Floor tiles missing. By warewashing
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - In-use ice scoop stored on soiled surface between uses.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Back area
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- High Priority - Food with mold-like growth. See stop sale. 2 lbs cheese
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Empanada 103, empanada 102
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Potato salad in walk in cooler
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by table
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No soap provided at handwash sink.
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3/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile in disrepair. Kitchen
- Basic - Gaskets/seals on holding unit in poor repair. Walk in cooler
- Basic - Hole in wall. By ice machine and throughout kitchen area
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Basic - Single-service articles not stored inverted or protected from contamination. Front desk
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Door with rust walk in cooler
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Eggs over ready to eat
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. Pork
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10/24/2013 | Routine - Food | Emergency Order Callback Complied |
- Basic - Ceiling tile in disrepair. Kitchen
- Basic - Gaskets/seals on holding unit in poor repair. Walk in cooler
- Basic - Hole in wall. By ice machine and throughout kitchen area
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Basic - Single-service articles not stored inverted or protected from contamination. Front desk
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Door with rust walk in cooler
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Container of medicine improperly stored. By prep table
- Basic - High Priority - Dead roaches on premises. 40 dead roaches under cooking equipment and reach in cooler
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - First aid supplies improperly stored. By single service
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham sandwich front 71 F
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Eggs over ready to eat
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Other food with 3 different dates Chicken salad dated 12 days ago
- High Priority - Roach activity present as evidenced by live roaches found. 6 live roaches under reach in cooler by frier 5 on prep table 4 under prep table 5 under stove 2 on reach in cooler 3 on kitchen door
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Beef mechada 6 trays 66 F after 12 hours in walk in cooler. Chicken salad 1 lb 2 Ham sandwich 71 after 6 hours
- High Priority - Toxic substance/chemical stored by or with single-service items.
- High Priority - Tracking powder pesticide used inside establishment. Pesticide pills on prep table next to food and all over under equipment
- Intermediate - Large pieces of meat/whole roasts/whole chickens/whole turkeys not cut up into smaller portions to cool.
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. Pork
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10/23/2013 | Routine - Food | Emergency order recommended |
- 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.
- Basic - Employee personal items stored in or above a food preparation area.Cellphone
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Grease accumulated on kitchen floor.
- Basic - Grease accumulated under cooking equipment.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Spray bottle containing a food product not labeled.
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- 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 - Encrusted material on can opener blade.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
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6/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Ceiling tile missing.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Floor area(s) covered with standing water.
- Basic - Food stored on floor.
- Basic - Grease accumulated under cooking equipment. **Corrected On-Site**
- Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wall soiled with accumulated grease.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- 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 - Hot water not provided/shut off at employee handwash sink.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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2/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.WALK IN COOLER #1
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - No conspicuously located thermometer in holding unit.WALK IN COOLER #2/REACH IN COOLERS
- Critical - No handwashing sign provided at a handsink used by food employees.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed food stored on floor.WALK IN COOLER
- Observed gaskets with slimy/mold-like build-up.WALK IN COOLER 1
- Observed grease accumulated under cooking equipment.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.CALLED TECNTION
- Observed single-service articles stored without protection from contamination.
- 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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9/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.2 WALK IN COOLERS
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed dead roaches on premises.
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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6/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
- Critical - Hand wash sink lacking proper hand drying provisions.front counter
- Critical - No conspicuously located thermometer in holding unit.WALK IN COOLER
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.HEAVILY OVER GRILL AREA SHELVES IN DIRECT CONTACT WITH FOOD
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. at ice machine
- Observed moldy ceiling tiles and/or air conditioning vent covers.
- Critical - Observed potentially hazardous food thawed in an improper manner.
- Critical - Working containers of food removed from original container not identified by common name.
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1/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Equipment food-contact surfaces and utensils not sanitized. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. COVERED WITH TRAYS AND COOKING WARE.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed an uncovered electrical box. For reporting purposes only. OPENING (GAP) AT ELECTRIC PANEL.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. SKIPPING SANITIZING PROCESS. Corrected On Site.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. PREPARATION SINK AND HANDWASHING SINK NOT DEFINED. Corrected On Site.
- Critical - Observed food stored on floor. RICE AND SUGAR DELIVERED. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. SHELL EGGS OVER TOMATOES AT WALK IN COOLER.
- Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in refrigeration unit.
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8/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Container without handler to scoop ice.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food being cooled by nonapproved method.
- Critical. Observed encrusted material on can opener.
- Observed grease and debris accumulated under cooking equipment.
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8/24/2010 | 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. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Observed unlabeled spray bottle.
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3/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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7/29/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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