- Violation: 37-01-1 Ceiling tile missing. Backroom.
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9/19/2011 | Routine - Food | Call Back - Complied |
- Ceiling tile missing. Backroom.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Waitress placing sliced lemons on customer glasses with barehands. Corrected On Site.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Observed floor and wall junctures not coved. Tiles missing, back hallway.
- Critical - Observed rodent activity as evidenced by rodent droppings found. 5 old droppings on top of hot water heater. This violation must be corrected by : 9/17/2011.
- Critical - Observed small cutting board stained. Wait station.
- Observed unnecessary items on the premise. Old equipment cluttering utility room.
- Wiping cloth used to hold cutting board steady. Advised to use rubber mats.
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9/16/2011 | Routine - Food | Warning Issued |
- Critical - Violation: 03D-01-1 Observed food being cooled by nonapproved method.Rice cooling in too large quantity 44-45F cooling overnight Repeat Violation.
- Critical - Violation: 03D-05-1 Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Rice 44-45F cooling overnight per operator
- Critical - Violation: 04-01-1 Makeline cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 46-47F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder Repeat Violation.
- Violation: 14-37-1 Observed right makeline cooler cutting board grooved/pitted and no longer cleanable.
- Critical - Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation.Outside of back door in disrepair allowing large gap at bottom of door
- Violation: 37-03-1 Observed wall in disrepair at warewashing area
- Violation: 51-11-1 Carbon dioxide tanks not adequately secured.By icemaker
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7/18/2011 | Routine - Food | Call Back - Complied |
- Carbon dioxide tanks not adequately secured.By icemaker
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Rice 44-45F cooling overnight per operator
- Critical - Makeline cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 46-47F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder Repeat Violation.
- Critical - Observed food being cooled by nonapproved method.Rice cooling in too large quantity 44-45F cooling overnight Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Sour cream, shredded cheese 46F in makeline cooler for less than 1 hour per operator. Chilled and iced to hold temperature This violation must be corrected by : 7 18 11. Repeat Violation.
- Observed right makeline cooler cutting board grooved/pitted and no longer cleanable.
- Observed wall in disrepair at warewashing area
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.Outside of back door in disrepair allowing large gap at bottom of door
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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7/15/2011 | Routine - Food | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.Beans 90F cooling 2.25 hours, shallowed and placed into walk in freezer for cooling to 41F within 3 hours
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. 18F in ice point Corrected On Site.
- Critical - Makeline cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 44F, ambient temperature 45-47F. Advised to lower temperature to 41F or colder.
- Critical - No handwashing sign provided at a handsink used by food employees.Bar
- Critical - No handwashing sign provided at a handsink used by food employees.Cookline
- Critical - No handwashing sign provided at a handsink used by food employees.Warewashing area
- Critical - Observed buildup of slime in soda dispensing nozzle at bar
- Critical - Observed food being cooled by nonapproved method.Beans 90F cooling in amount over 2 inches deep in walk in freeze. Shallowed and placed into walk in freezer for cooling to 41F within 3 hours
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Interior of margarita machine
- Observed ice scoop bucket with standing water inside.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Sour cream 44F in makeline cooler.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.Chili rellenos 109 F for 2 hours per operator. Advised to reheat to 165F for continued hot holding
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.Pulled chicken 97F for 4 hours per operator. Advised chicken must either be reheated to 165F after pulling or chilled to 41F within 6 hours
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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4/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.Salt container, seasonings shelf.
- Critical. Observed liquid shortening stored on floor.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.In seasonings containers
- Icemaker scoop stored in galvanized bucket
- Observed icemaker scoop stored in standing water
- Critical. Observed employee switch from working with raw food Beef) to ready-to-eat food (tortilla shells )without washing hands.and changing gloves. Corrected On Site.
- Critical. Observed employee(cook) dry hands on clothes/apron after washing. Corrected On Site.
- Critical. Observed employee wash hands with no soap.Cook Corrected On Site.
- Observed nonfood-grade containers used for food storage.Common plastic shopping bags used.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed soda gun holster with accumulated slime/debris.
- Cookline handsink hot water Faucet/handle missing at plumbing fixture.
- Observed ceiling in disrepair.Black moldlike substance on tile by icemaker
- Critical. Observed unlabeled spray bottle.Warewashing area
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11/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed buildup of slime in the upper interior of ice machine.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.Unwrapped straws at server's area Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees.Women's restroom
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12/16/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/11/2009 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Cooked plant food 49F,milk 47F,potatoes 49F.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Cheese sauce 120F. Advised. Repeat Violation.
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours.Found cheese sauce at 120F in warmer. Advised to reheat to 165F for continued hot holding Repeat Violation.
- Critical. Observed food being cooled by nonapproved method.Food cooling in pans that are over 2 inches deep. Advised.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Refried beans 45-49F cooling overnight per operator Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Cookline 2 door cooler, foid temperatures 45-49F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder. Repeat Violation.
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit.Reads 20F in icepoint Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers.Damaged light cover over clean dish rack/warewashing area
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7/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/17/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 3/16/2009 | Routine - Food | Warning Issued |
| No report available. | 12/19/2008 | Routine - Food | Call Back - Complied |
| No report available. | 10/17/2008 | Routine - Food | Warning Issued |
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