- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. RAW CHICKEN (54F),RAW PORK (53F) , EMPANADAS (54F). ON TIME EXTENDED INSPECTION TEMPERATURES OF WALK IN COOLER NOT REACHING 41F OR BELOW. EVEN ON FOODS STORE (MEAT PACKAGES) IN COOLER FROM DAY BEFORE ACCORDING TO KITCHEN EMPLOYEE. AMBIENT COOLER TEMPERATURE (55F).
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. WALK IN COOLER (CHICKEN (54F) , PORK(53F) , EMPANADAS (54F). This violation must be corrected by : 07/20/2011. ON TIME EXTENSION OF FRIDAY CALLBACK INSPECTION WALKING COOLER NOT REACHING TEMPERATURE OF 41F OR BELOW. TECH PERSON WAS OBSERVED ON PREMISES BUT GOAL IS NOT MET.INTERNAL AMBIENT OF 55F DEGREES AT WALK IN COOLER. PRE-PACKED PORTIONS OF RAW MEATS AT 56F FROM PREVIOUS DAY ACCORDING TO COOK PERSON.
- Critical - Violation: 45-36-2 Hood suppression system tag out-of-date. For reporting purposes only. DEC. 2009.
- Critical - Violation: 45-41-2 Portable fire extinguisher tag out-of-date. For reporting purposes only. DEC/2009 tag on ABC EXTINGUISHERS # ZU-187729.
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7/25/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. RAW CHICKEN (54F),RAW PORK (53F) , EMPANADAS (54F).
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. WALK IN COOLER (CHICKEN (54F) , PORK(53F) , EMPANADAS (54F). This violation must be corrected by : 07/20/2011.
- Critical - Violation: 45-36-2 Hood suppression system tag out-of-date. For reporting purposes only. DEC. 2009.
- Critical - Violation: 45-41-2 Portable fire extinguisher tag out-of-date. For reporting purposes only. DEC/2009 tag on ABC EXTINGUISHERS # ZU-187729.
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7/22/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. WALK IN COOLER (CHICKEN (54F) , PORK(53F) , EMPANADAS (54F). This violation must be corrected by : 07/20/2011.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. COOKED SPICY CHICKEN (54F) DONE YESTERDAY .
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.
- Critical - Hand wash sink lacking proper hand drying provisions. Repeat Violation.
- Critical - Handwash sink not accessible for employee use at all times. COVERED WITH TRAY AND UTENSILS .
- Critical - Handwashing cleanser lacking at handwashing lavatory. Repeat Violation.
- Critical - Hood suppression system tag out-of-date. For reporting purposes only. DEC. 2009.
- Critical - No Manager in charge of establishment.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. NO SOAP , NO PAPER TOWEL IN THREE KITCHEN HANDWASHING STATIONS.
- Critical - Observed employee improperly washing hands. NO SUPPLIES PROVIDED (SOAP, PAPER TOWEL).
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. NO HANDWASHING BEING FOLLOWED BY EMPANADA'S MAKERS .
- Critical - Observed food being cooled by nonapproved method.
- Critical - Observed packaged food not labeled as specified by law. DULCE DE LECHE SOLD IN JARS.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. RAW CHICKEN (54F),RAW PORK (53F) , EMPANADAS (54F).
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW CHICKEN AND RAW PORK OVER PRE-PACKED SAUCES WITH LETTERS:"HM".
- Observed wet wiping cloths used for tray cleaning soiled.
- Critical - Person in charge failed to insure proper cooling.
- Critical - Person in charge failed to insure proper handwashing by employees.
- Critical - Portable fire extinguisher tag out-of-date. For reporting purposes only. DEC/2009 tag on ABC EXTINGUISHERS # ZU-187729.
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/19/2011 | Routine - Food | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. COOKED CHICKEN STUFFING (56F).
- Critical - Equipment food-contact surfaces and utensils not sanitized. MANUAL WAREWASHING .
- Critical - Hand wash sink lacking proper hand drying provisions. KITCHEN AREA.
- Critical - Handwash sink not accessible for employee use at all times. BLOCKED WITH COOKING TRAY. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. KITCHEN AREA.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Repeat Violation. PERSON IN CHARGED ON TODAY'S INSPECTION AND ON PREVIOUS ONE: 07/21/2010 NOT CERTIFIED AS MANAGER (FIVE EMPLOYEES IN PRODUCTION KITCHEN ) 2 MORE AT SERVICE COUNTER .
- Critical - No waste receptacle provided at handwash lavatory with disposable towels.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.OPEN DRINK CUP PLACED OVER DOUGH MACHINERY .
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. LADY EMPLOYEE GRABBED BARED HANDED STUFFING FOR EMPANADAS COOKED.
- Critical - Observed employee eating in a food preparation or other restricted area. AT FOOD PREPARATION ROOM FOR EMPANADA DOUGH.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed employee improperly washing hands. NOT SUPPLIES . PAPER TOWEL AND SOAP.
- Observed employee with no hair restraint.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. EMPANADA PRODUCTION (NO HANDWASHING TECHNIQUES BEING FOLLOWED ).
- Critical - Observed encrusted material on can opener. Repeat Violation.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.SKIPPING SANITIZING PROCESS USING 3 COMPARTMENT FOR DRYING PROCESS .
- Critical - Observed handwash sink used for purposes other than handwashing. AS A TRAY HOLDER.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PORK DICED (76F) NEXT TO READY TO EAT FOODS (OVERLAPPING).
- Critical - Observed raw animal food stored over ready-to-eat food. DICED PORK OVERLAPPING TOMATOES SAUCE.
- Critical - Person in charge failed to insure employees are properly sanitizing equipment. NOT SANITIZING PROCESS BEING FOLLOWED (USING 3 COMPARTMENT SINK AS DRY STORAGE .
- Critical - Person in charge failed to insure employees are properly sanitizing equipment. SKIPPING PROCCESS.
- Critical - Person in charge failed to insure proper cooling. COOKED CHICKEN FROM 03/03/2011 at 56F.
- Critical - Person in charge failed to insure proper cooling.
- Critical - Person in charge failed to insure proper handwashing by employees.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). COOKED CHICKEN STUFFING FROM 03/03/2011. NOT AT 41F OR BELOW AT WALK IN COOLER. (56F).
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3/4/2011 | Routine - Food | Administrative complaint recommended |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. HOT HOLDING FOR EMPANADAS (115F).
- Critical. Food-contact surfaces not cleaned after being contaminationed.
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on grinder. (MOLINO DE CARNES - BIRO BRAND).
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. LID OF INDUSTRIAL BOILER DEVICE. (OLLA HERVIR-COCCION).
- Critical. Observed toxic item stored by food. CHEMICALS (FLOOR CLEANER) NEXT TO SAUCES , BALSAMIC VINAGRETTE.
- Observed unnecessary items on the premise. SECOND LEVEL.
- Critical. Hotel and Restaurant license not properly displayed.
- No copy of latest inspection report.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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7/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor. FLOURE
- Observed employee with no hair restraint.
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer. MEAT GRINDING MACHINE AND ONION CUTTER
- Observed residue build-up on nonfood-contact surface. PREPARATION TABLE UNDER AND AROUND MEAT CUTTING EQUIPMENT
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Observed rodent activity as evidenced by rodent droppings found. 22 DRY RODENT DROPPINGS IN KITCHEN AREA AROUND DOUGH MIXER Corrected On Site.
- Observed food debris accumulated on kitchen floor.
- Wet mop not hung to dry.
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6/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Observed raw animal food stored over ready-to-eat food. eggs over ready to eat food in walkin cooler Corrected On Site.
- Critical. Observed food stored on floor. Repeat Violation.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. not washing hands when changing gloves Repeat Violation.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed encrusted material on can opener.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Observed handwash sink used for purposes other than handwashing. Repeat Violation.
- Observed food debris accumulated on kitchen floor.
- Wet mop not hung to dry.
- Observed storage of maintenance tools in areas that may result in cross-contamination.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
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11/4/2009 | Routine - Food | Administrative complaint recommended |
- Critical. NOT SET UP
- Critical. Food management certification valid
- Critical. Employee training validation
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8/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/3/2009 | Routine - Food | Call Back - Complied |
| No report available. | 1/30/2009 | Routine - Food | Warning Issued |
| No report available. | 8/8/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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