- Intermediate - Handwash sink not accessible for employee use at all times.
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09/09/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food stored in holding unit not covered.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Handwash sink not accessible for employee use at all times.
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1/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cleaned and sanitized equipment or utensils not properly stored.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Intermediate - Handwash sink not accessible for employee use at all times.
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7/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Interior of microwave soiled with encrusted food debris.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- 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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4/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.inside the mop sink
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.was at 40
- No copy of latest inspection report.
- Critical - Observed toxic item stored in food preparation area.advil over prep area Corrected On Site.
- Observed wall soiled with accumulated dust.by food prep area
- 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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11/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.mop sink
- Critical - Observed handwash sink used for purposes other than handwashing.
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5/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements.
- Food-contact surface not smooth and easily cleanable. not using cutting boards. instead chopping meat on prep table.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed extension cord in use for non-temporary period. For reporting purposes only.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. reach in coole . garbanzos ready to eat.
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12/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed raw animal food stored over ready-to-eat food. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area.
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4/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.
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9/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/9/2010 | Routine - Food | Call Back - Complied |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. PREPARED SANDWICHES (TOASTED) .
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CUT TOMATOES (57F) , CHEESE (MANCHEGO) DICED (58F) , HAM PROSCIUTTO (59F).
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW SEAFOOD OVER COOKED CHICKEN BAGS (SHREDDED).
- Critical. Observed uncovered food in prep-area in contact with wall.
- Observed ice scoop with handle in contact with ice.
- Observed employee with no hair restraint. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable. PREP-TABLE CUT DOWN INTO FURNITURE WOOD.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed wall soiled with accumulated food debris. Behind sandwiches prep-areas.
- Observed AIR CONDITIONER LINES soiled with accumulated dust ove kitchen areas. Repeat Violation.
- Critical. Manager lacking proof of Food Manager Certification. Repeat Violation. MANAGER CERTIFICATE USE IN OTHER RESTAURANT .
- Critical. Certified Food Manager failed to verify employee health, exclusions or restrictions. (BIG 5 EXCLUSIONS).
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. MR. DOURIEZ HAS MANAGER CERTIFICATE ON REFRIGERATOR BUT IS NOT AT PREMISES. MORE THAN ONE ESTABLISHMENT . ONE MANAGER CAN NOT REPEAT MANAGER CERTIFICATION COVERAGE ON ALL THE RESTAURANTS. This violation must be corrected by : 07/14/2010.
- Critical. Person in charge failed to insure employees are properly sanitizing equipment. UNAWARE OF CHEMICAL USED IN SANITIZING PROCESS.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. This violation must be corrected by : 07/14/2010.
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5/14/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. This violation must be corrected by : 11/30/2009.
- Critical. Violation: 53B-08-1 No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. This violation must be corrected by : 11/30/2009.
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12/21/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. CHICKPEAS (GARBANZOS).
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. GARLIC , ONION, HERBS AND OIL.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. GARLIC , ONION , HERBS AND OIL (SAUCE). AT ROOM TEMPERATURES.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. FILLED SANDWICHES . (72F). NO TIME LABEL CONTROL.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. HAM (48F), CHEESE (49F), READY TO EAT CHICKPEAS/GARBANZOS (48F).
- Critical. Observed food stored in a prohibited area. NAPKINS , WINES (MASON) AND SINGLE SERVICE ITEMS STORED IN MEN RESTROOM .
- Critical. Observed uncovered sandwiches filled with ham and cheese.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. BEFORE GLOVING HANDS.
- Observed employee with no hair restraint. KITCHEN EMPLOYEE.
- Observed nonfood-grade containers used for food storage. BAGETTES INSIDE BLACK LINER (BAGS) IN KITCHEN .
- Critical. Observed handwash sink used for purposes other than handwashing. WASHING AND HOLDING CUTTING BOARDS.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated food debris. PREP-AREA.
- Observed dusty ceiling tiles and/or air conditioning pipe lines over prep-table.
- Observed personal care item stored with food. IN KITCHEN .
- Critical. Observed toxic item stored by food. GLASS CLEANER AND WINE BOTTLES.
- No copy of latest inspection report.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 11/30/2009.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. This violation must be corrected by : 11/30/2009.
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9/30/2009 | Routine - Food | Warning Issued |
| No report available. | 12/8/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/14/2008 | Routine - Food | Inspection Completed - No Further Action |
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