- Basic - Reach-in cooler gasket torn/in disrepair. In front area.
- Basic - Rubber/plastic/vinyl/wood spatula cracked/chipped.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed 0 ppm at 3CS. Corrective action taken by operator to bring ppm to 150. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken empanadas 81° F for least than hours. Corrective action taken by operator to reheat to 146° F to maintain proper holding temps
- Intermediate - Handwash sink not accessible for employee use at all times. In front HWS blocked by ice machine.
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09/09/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.walkin cooler
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Raw animal food stored over ready-to-eat food. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
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2/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean equipment stored on floor. Pots
- 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 - Leaking pipe at plumbing fixture. 3CS
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. Washing pots without setting up sink with sanitizer.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
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10/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Hood soiled with accumulated grease.
- Basic - In-use tongs stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Front and Back HWS
- Basic - Reach-in cooler gasket torn/in disrepair. Front area
- Basic - Walk-in freezer gaskets soiled with slimy/mold-like build-up.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Egg
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
- 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 - Handwash sink used for purposes other than handwashing. 3 CS SINK IN FRONT IS USED FOR HAND WASH. DO NOT USE FOR WASHING DISHES. DESIGNATE FOR HANDWASHING ONLY.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front area
- Intermediate - No soap provided at handwash sink.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. All pastries at front counter that are not being hot hold that have fruit, meat or cheeses filling.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **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. Tamales
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6/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Reach-in cooler gasket torn/in disrepair. Front counter to the right side.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.pastries,
- High Priority - Raw animal food stored over cooked food. Eggs over tamales.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink missing in food preparation room or area. In front service area, no hand wash sink installed. Only 3 compartment sink.
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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2/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees.
- Observed ceiling in disrepair.IN KITCHEN AREA
- 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.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- 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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11/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.kitchen handwashing .
- Critical - Handwashing cleanser lacking at handwashing lavatory. handwashing sibk.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Observed build-up of grease on nonfood-contact surface. kitchen equipment .
- Critical - Observed uncovered food in holding unit/dry storage area. flour bags kept open.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. reach in units.
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1/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Light not functioning. kitchen .
- Critical - Observed expired Food Manager Certification.
- Critical - Observed uncovered food in holding unit/dry storage area. flour.
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7/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.
- Critical - Handwash sink not accessible for employee use at all times. KITCHEN
- Critical - No conspicuously located thermometer in holding unit. EMPANADAS
- Observed storage of maintenance tools in areas that may result in cross-contamination.
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3/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 37-02-1 Observed hole in wall. UNDER 3 COMPARTMENT SINK FRONT COUNTER
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12/13/2010 | Routine - Food | Call Back - Complied |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. RICE KEEP OVER
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. Observed raw animal food stored over ready-to-eat food. EGGS ABOVE MILK
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. WITH DIRTY GLOVES
- Observed ice scoop with handle in contact with ice.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. WOOD
- Critical. Equipment food-contact surfaces and utensils not sanitized. SANITIZER COMPARTMENT EMPTY
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
- Equipment and utensils not properly air-dried. FRONT COUNTER
- Observed hole in wall. UNDER 3 COMPARTMENT SINK FRONT COUNTER
- Observed personal care item stored with single service ITEMS .
- Wet mop not hung to dry.
- Critical. License expired within 30 days after expiration date.
- Critical. Hotel and Restaurant license not properly displayed.
- No copy of latest inspection report.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 12/6/10.
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
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10/6/2010 | Routine - Food | Warning Issued |
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