- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Counter by shredder.
- Basic - Food stored on floor. Onions. **Corrected On-Site**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Lettuce tongs.
- Basic - Working containers of food removed from original container not identified by common name. Sugar container.
- High Priority - Employee washed hands with cold water.
- High Priority - Employee washed hands with no soap.
- High Priority - First aid supplies improperly stored. Tylenol in prep area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salsa at48°. Not over 4 hours , transfered to different unit and brought to 41° during inspection. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Spoon.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Refrigerator not 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. Small glass door unit on counter. Unit adjusted dusting inspection. **Corrected On-Site**
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09/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. Steam table.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Small black counter top cooler.
- Basic - Soiled reach-in cooler gaskets and door frame around cook line reach in cooler.
- 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.
- High Priority - Employee washed hands with cold water.
- High Priority - Employee washed hands with gloves on.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Lid on a pan of refried beans in walk in cooler. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked, rice, beans, and meats in walk in cooler.
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6/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bucket of miscellaneous utensils near ware wash area. **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Repeat Violation**
- Basic - Walk-in cooler/walk-in freezer floor soiled. Cooler.
- High Priority - Employee washed hands with no soap.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shredded cheese in ice bath at 47° F, not held more than 4 hours, re-iced and brought to 41° F. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Washed hands with gloves on.
- Intermediate - Water filter not changed according to manufacturer's instructions. Dated 10.10.2012. Ice machine.
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2/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Soda cup in rice bin.
- Basic - Carbon dioxide/helium tanks not adequately secured. In dry storage trailer behind building.
- Basic - Case/container/bag of food stored on floor in dry storage area. Hash browns
- Basic - Ceiling soiled with accumulated dust. Walk in cooler
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoons at server station, and cooking spoons at dish wash area.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food stored in dry storage area not covered. Salt
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Bean bin.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dry storage trailer over single service items and tortilla chips.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Walk-in freezer gasket torn/in disrepair.
- Basic - Wall soiled with accumulated food debris. Behind coffee machine.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.chicken over steak. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Front counter behind cashier.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk on cooler.
- Intermediate - Spray bottle containing toxic substance not labeled. Hanging on dish machine. **Corrected On-Site**
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11/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Walk-in cooler shelves rusted.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing. Storing spoon.
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6/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within /- 3 degrees Fahrenheit.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Observed a nonfood-grade ice bucket used for ice.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed build-up of grease on nonfood-contact surface. Under flat top grill.
- Critical - Observed employee wash hands with no soap.
- Observed ice scoop with handle in contact with ice.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil.
- Critical - Pesticide use not in accordance with manufacturer's directions. Unapproved HOT SHOT.
- Wet wiping cloth not stored in sanitizing solution between uses.
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12/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. CHIPS
- Observed hole in wall. BY CHIP WARMER
- Critical - Observed interior of microwave soiled.
- Critical - Observed missing partition and/or door for bathroom with more than 1 toilet facility. SPLASH GUARD MISSING BETWEEN URINAL AND SINK
- Observed nonfood-contact equipment in poor repair TORN SCREEN DOOR
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SOUR CREAM AT 45F
- Observed residue build-up on nonfood-contact surface. WIRE SHELFS IN KITCHEN
- Critical - Observed toxic item stored by utensils.
- Critical - Observed uncovered food in holding unit/dry storage area. BEEF IN FREEZER
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8/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/28/2012 | Disaster Response | Call Back - Complied |
- Critical - OBSERVED STOP SALE ON FOOD IMPROPERLY COOLED, RICE, BEANS, GROUND BEEF IN WALKIN COOLER NOT COOLED FROM 135f - 41f IN 6 HOURS - COOKED YESTERDAY
- Critical - OBSERVED WALKIN COOLER AT 47 DEGREES F AMBIENT AIR TEMP - REPAIR COMPANY HAS BEEN CALLED.
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6/27/2012 | Disaster Response | Warning Issued |
- Critical - No conspicuously located thermometer in holding unit. Corrected On Site.
- Observed grease accumulated on kitchen floor. HALL BEHIND COOK LINE
- Observed hole in ceiling. ABOVE COOKS LIHE
- Observed open dumpster lid.
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2/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of mold-like substance on surface of nonfood-contact surface. Handle of reachin.
- Observed leaking pipe at plumbing fixture. 3 compartments sink.
- Critical - Observed uncovered food sausage in holding unit/dry storage area. Corrected On Site.
- Plumbing improperly installed. Faucet of 3 compartment sink not able to reach 2 of 3 sinks.
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8/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed encrusted material on can opener. Repeat Violation.
- Critical - Observed food employee drink stored in ice used for drinks. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. SOUR CREAM
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. CUSTARD
- Wet wiping cloth not stored in sanitizing solution between uses.
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4/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food rice not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. RICE 112 Corrected On Site.
- Critical. Cooked potentially hazardous food chicken not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. 115 Corrected On Site.
- Critical. Observed potentially hazardous food pork thawed at room temperature. Corrected On Site.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed encrusted material on can opener.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of grease on nonfood-contact surface. HALLWAY BEHIND COOKS LINE.
- Observed dust build-up on nonfood-contact surface. Wall by ice machine.
- Critical. Observed unlabeled spray bottle.
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9/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. Spices not labeled in dry storage.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Rice cooling improperly; covered in walk in cooler. Corrected On Site.
- Observed residue build-up on nonfood-contact surface; back of handles at walk in freezer and walk in cooler.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface; inside oven and drawer below. Corrected On Site.
- Observed personal care item stored with food; clothing on food shelves. Corrected On Site.
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5/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/18/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Shredded pork at reach in cooler to the right of grill. Rice in walk in cooler sinc previous day at 47 F degrees. Flats of shell eggs on cook line for more than 4 hours.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Unit to the right of grill is holding sour cream (above) and pork (below) greater than 41 F degrees.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Unit to the right of grill area. Potentially hazardous foods moved if held less than 4 hours, otherwise discarded.
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit. Corrected On Site with ice calibration.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw chicken stored over ready to eat sauce in freezer to the left of grill.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Sugar scoop. Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical. Observed employee experiencing persistent sneezing, coughing, runny nose, working with food, equipment and/or utensils. Certified Food Manager Rosa has violent, persistent cough.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watches worn during food preparation. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than the designated use. Food debris in front counter handwash sink.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. Filters at ice machine not dated.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Repeat Violation.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener. Corrected On Site.
- Critical. Vacuum breaker missing at hose bibb at mop sink, after Y connection on green hose side.
- Critical. Handwash sink not accessible for employee use at all times. Large prep table blocking kitchen handwash sink. Corrected On Site.
- Critical. Observed dead roaches on premises; shelf adjacent to dish machine. Corrected On Site.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. Screen torn around hole to outside by water heater. No screen around exhaust fan, which was turned off during inspection.
- Critical. Portable fire extinguisher missing from designated location. Empty mount by front counter handwash sink. For reporting purposes only.
- No Heimlich maneuver sign posted. Repeat Violation.
- Critical. Identity of food or food product misrepresented. Crab meat on menu for Cancun Quesadillas, and imitation crab is used.
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2/12/2010 | Routine - Food | Administrative complaint recommended |
- Critical. (B) Except as specified in Paragraphs (D) and (E) of this section, refrigerated, ready-to-eat, potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified in Paragraph (A) of this section; and: (1) The day the original container is opened in the food establishment shall be counted as Day 1; and (2) The day or date marked by the food establishment may not exceed a manufacturer's use-by date if the manufacturer determined the use-by date based on food safety.
- Critical. FOOD Storage Containers, Identified with Common Name of FOOD. Working containers holding FOOD or FOOD ingredients that are removed from their original PACKAGES for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD except that containers holding FOOD that can be readily and unmistakably recognized such as dry pasta need not be identified.
- Critical. (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified in Paragraph (B) of this section, potentially hazardous food shall be maintained: (1) At 135 degrees Fahrenheit or above, except that roasts cooked to a temperature and for a time specified in Paragraph 3-401.11(B) or reheated as specified in Paragraph 3-403.11(E) may be held at a temperature of 130 degrees Fahrenheit or above; or (2) At a temperature specified in the following: (a) 41 degrees Fahrenheit or less;
- Critical. (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODs during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD;
- Critical. (A) FOOD shall be protected from cross contamination by: (4) storing the FOOD in PACKAGES, covered containers, or wrappings;
- Critical. Preventing Contamination from Hands. (D) Food EMPLOYEES' shall minimize bare hand and arm contact with exposed food that is not in a ready-to-eat form.
- Critical. Using a Handwashing Facility. (B) A handwashing facility may not be used for purposes other than handwashing.
- Critical. Manual and Mechanical WAREWASHING EQUIPMENT, Chemical SANITIZATION - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under Paragraph 4-703.11(C) shall be listed in 21 CFR 178.1010 SANITIZING solutions, shall be used in accordance with the EPA-APPROVED manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart [summarized as follows: Minimum concentration 25 mg/L at 120 degrees Fahrenheit water temperature, pH 10 or less; 50 mg/L at 100 degrees Fahrenheit water temperature (pH 10 or less) or 75 degrees Fahrenheit (pH 8 or less); 100 mg/L at 55 degrees Fahrenheit water temperature, pH 10 or less.]
- Critical. (E) Except when dry cleaning methods are used as specified under Section 4-603.11, surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and CONSUMER self-service UTENSILS such as tongs, scoops, or ladles; (3) Before restocking CONSUMER self-service EQUIPMENT and UTENSILS such as condiment dispensers and display containers; (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
- (B) Clean EQUIPMENT and UTENSILS shall be stored as specified under Paragraph (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
- Critical. Hand Drying Provision. Each handwashing lavatory or group of adjacent lavatories shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device.
- Critical. Common Name. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
- (d) Carbon dioxide and helium tanks shall be adequately secured so as to preclude any danger to safety.
- Any operator of a pubic food service establishment shall maintain the latest food service inspection report or a duplicate copy on premises and shall make it available to the public upon request. The operator of each public food service establishment shall maintain the latest inspection report on premises and shall make it available to any consumer who asks to see it.
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10/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/21/2008 | Routine - Food | Inspection Completed - No Further Action |
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