- No Violations Were Observed
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08/26/2014 | Routine - Food | Call Back - Complied |
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back door not tight fitting or sealing. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham 50° F, pork 50° F, cheese 49° F, shelled eggs 50° F, sour cream 50° F, cooked beans 49° F, raw chicken 48° F, pasta 49° F all at walkin cooler. As per manager walkin cooler had just gone down , All potentially hazardous foods moved to working coolers and freezers. Cheese 54° F, sour cream at 52° F , raw chicken at 51° F, raw beef at 51° F, egg wash at 52° F all at flip top cooler at end of cookline. Foods iced down and moved to working cooler. Corrective action taken. **Warning** No TCS FOOD IN WALK IN COOLER AT TIME OF CALLBACK.
- 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. Walkin cooler and flip top cooler at end of cookline. **Warning** Walk in cooler Ambient air temperature 55° at time of callback however no TCS food in cooler. Ambient air temperature 47° in reach in cooler, on cook line however no TCS food in cooler at time of callback inspection.
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08/23/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Bowl or other container with no handle used to dispense food. At rice container. **Corrected On-Site** **Warning**
- Basic - Cloth used as a food-contact surface. Used to cover pasta. **Corrected On-Site** **Warning**
- Basic - Covered waste receptacle not provided in women's bathroom. **Repeat Violation** **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back door not tight fitting or sealing. **Warning**
- Basic - Food stored in a prohibited area. Pasta stored on top of garbage can at cookline. **Corrected On-Site** **Warning**
- Basic - Food stored on floor. Flour in dry storage area by walkin cooler. **Corrected On-Site** **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - Ice scoop handle in contact with ice. At ice machine. **Corrected On-Site** **Warning**
- Basic - Interior and exterior of microwave soiled with encrusted food debris. At cookline. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. On stove top. **Warning**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. In pizza prep area. **Warning**
- Basic - Walls soiled with accumulated food debris. **Warning**
- High Priority - Container of medicine improperly stored. Milk of Magnesia stored in dishwashing area shelving. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For swai used for ceviche. Documentation provided. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham 50° F, pork 50° F, cheese 49° F, shelled eggs 50° F, sour cream 50° F, cooked beans 49° F, raw chicken 48° F, pasta 49° F all at walkin cooler. As per manager walkin cooler had just gone down , All potentially hazardous foods moved to working coolers and freezers. Cheese 54° F, sour cream at 52° F , raw chicken at 51° F, raw beef at 51° F, egg wash at 52° F all at flip top cooler at end of cookline. Foods iced down and moved to working cooler. Corrective action taken. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shelled eggs over onions at walkin cooler. **Corrected On-Site** **Warning**
- Intermediate - Cutting board(s) stained/soiled. At cookline prep coolers. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can with tray of pasta on top of it. **Corrected On-Site** **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. Salsa at 51° F and cooked pasta at 51° F at cookline cooler. placed in working cooler. Corrective action taken. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Ham and beans not date marked at walkin cooler. **Warning**
- 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. Walkin cooler and flip top cooler at end of cookline. **Warning**
- Intermediate - Soil residue in food storage containers. Rice, beans and flour bulk storage containers near back door area. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Degreaser in dishwashing area. **Warning**
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08/22/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. At beans container near back door.
- Basic - Case/container/bag of food stored on floor in walk-in cooler. Container with various vegetables. **Corrected On-Site**
- Basic - Clean utensils or equipment stored in dirty drawer. In Front line prep table drawer.
- Basic - Covered waste receptacle not provided in women's bathroom.
- 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. **Corrected On-Site**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Food storage container lid cracked or broken. At beans storage container near back door area.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shelled eggs over onions at walkin cooler.
- Intermediate - Cutting board(s) stained/soiled. At cookline.
- Intermediate - Encrusted, soiled material on slicer. **Corrected On-Site**
- Intermediate - Soil residue in food storage containers. Beans and semolina containers near back door.
- Intermediate - Spray bottle containing toxic substance not labeled. Degreaser bottle.
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3/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. At rice and corn meal containers.
- Basic - Clean utensils or equipment stored in dirty drawer. **Corrected On-Site**
- Basic - Cloth used as a food-contact surface. Cloth used to cover pasta at cookline cooler. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In pizza prep area. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage area above walkin cooler.
- Basic - Soiled reach-in cooler gaskets. At cookline cooler and bar cooler.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Working containers of food removed from original container not identified by common name. Flour container.
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Garlic in oil at 90° F at cookline under no temperature control. Time marked .food must be discarded within 4 hours from leaving temperature control. Corrective action taken.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Wd40 by pots in shelving near back door.
- High Priority - Toxic substance/chemical stored by or with food. Sterno above beans. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Cheese and deli meats.
- Intermediate - Cutting board(s) stained/soiled. At cookline coolers.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Water at 86° F in bar area.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Bar cooler.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Slicer blade guard soiled with old food debris.
- Intermediate - Soil residue in food storage containers. Rice container.
- Intermediate - Walkin cooler shelves soiled with food debris.
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10/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation, at pizza station.
- Basic - Nonfood-grade bags used in direct contact with food, rice.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours, black beans.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Handwash sink not accessible for employee use at all times, blocked by dry storage.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, cookline.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches, back beans in covered 5 gallon bucket.
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3/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- observed no backflow preventer at mop sink.
- Critical - observed no certified food manager.
- Critical - observed no employee training .
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9/19/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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