- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Cleaned and sanitized equipment or utensils not properly stored.knife sharpener
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Missing drain plug at dumpster.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Waste line passing through ice storage bin.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.pork 49, shredded beef 46, chicken 45 from previous day according to manager
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.pork legs 49, shredded beef 46, chicken 45 from previous day according to manager, food was discarded by manager
- 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 - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours.beef 134, tamales 117
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.shreeded beef 134, tamales 117 **Corrected On-Site**
- High Priority - Shell eggs held in a unit maintaining 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 - Hot water at handwash sink does not reach 100 degrees Fahrenheit.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.coffe shop
- Intermediate - Slicer blade guard soiled with old food debris.
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08/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cutting board has cut marks and is no longer cleanable.
- 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.
- Basic - Employee with no hair restraint while engaging in food preparation.
- 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 - In-use tongs stored on equipment door handle between uses.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.chicken from previous day according to management
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. 4 whole chickens
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Pots and pans not sanitized after being washed
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.chicken,pork,ham
- High Priority - Raw animal foods not properly separated from each other in holding unit.beef over fish
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- High Priority - Small flying insects in bar area.
- 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. **Corrected On-Site**
- Intermediate - Handwash sink missing in food preparation room or area.bar area
- Intermediate - Hot water supply not maintained during peak periods.bathrooms
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2/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps.
- Basic - Nonfood-contact equipment in poor repair. Ice machine sliding door in disrepair.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in walk-in cooler. **Corrected On-Site**
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. **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. **Corrected On-Site**
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8/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/3/2013 | Routine - Food | Call Back - Complied |
- Basic - Attached equipment soiled with accumulated grease. **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Under steam table. **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Basic - Cardboard used to line nonfood-contact shelves. Microwave **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site** **Warning**
- Basic - Clean utensils stored between equipment and wall. Spatula **Warning**
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrected On-Site** **Warning**
- 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. **Corrected On-Site** **Warning**
- Basic - Food not stored at least 6 inches off of the floor. Milk in walk in cooler. **Warning**
- Basic - Food stored on floor. Bucket with potatoes. **Corrected On-Site** **Warning**
- Basic - Gaskets/seals on holding unit in poor repair. Reach in freezer. **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- 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. Ceviche. **Corrected On-Site** **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. Non working oven interior dirty. **Warning**
- Basic - Nonfood-contact equipment in poor repair. Microwave plate broken. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner. Plantains. **Warning**
- Basic - Wall in disrepair. By three compartment sink. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Salt, vinegar. **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice and beans and pork. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
- High Priority - Nonfood-grade containers used for food storage y direct contact with food. Cardboard used to store plantains. **Warning**
- High Priority - Nonfood-grade hose conveying potable water. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Empanadas held at 128 F. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Reach in cooler. **Warning**
- High Priority - Toxic substance/chemical improperly stored. Chlorine bottle in dry food storage area. **Warning**
- High Priority - Vacuum breaker missing at hose bibb. In kitchen and mop sink. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Warning**
- 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. Ham in walk in cooler. **Warning**
- Intermediate - Employee used handwash sink as a dump sink. **Warning**
- Intermediate - Encrusted, soiled material on slicer. **Warning**
- Intermediate - Establishment has no procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Warning**
- Intermediate - Food manager certification expired. **Warning**
- Intermediate - Food preparation sink has soil/old food residue. Dipper well soiled **Corrected On-Site** **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Warning**
- Intermediate - Soil residue in food storage containers. Spices containers. **Warning**
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1/14/2013 | Routine - Food | Warning Issued |
- Critical -
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Failure to maintain freezing records on nonexempt fish for 90 days.[ceviche]
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Lights missing the proper shield, sleeve coatings or covers. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed encrusted, soiled material on slicer.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Wet mop not hung to dry. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees. coffee area
- Observed employee with no hair restraint. BALTOLO
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- 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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6/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed employee with no hair restraint. COOK
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- 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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10/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed raw animal food stored over ready-to-eat food. Corrected On Site.
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7/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/18/2011 | Routine - Food | Call Back - Complied |
- Critical. No conspicuously located thermometer in holding unit. most coolers
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Observed employee with no hair restraint.
- Observed old labels stuck to food containers after cleaning.
- Rinse solution not clean. Corrected On Site.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil.
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer.
- Observed build-up of grease on nonfood-contact surface. hood kitchen
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Floors not maintained smooth and durable. cooking area
- Observed hole in ceiling. kitchen area
- No plan review submitted and renovations in progress. new hood cooking area
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1/13/2011 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed raw animal food stored over ready-to-eat food.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.all coolers
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
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12/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
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10/27/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Observed employee with no hair restraint. sandwish area
- Observed nonfood-contact equipment in poor repair glass and ketchup top waites area
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil.
- Critical. Observed encrusted material on can opener.
- Observed residue build-up on nonfood-contact surface. kitchen top sheves
- Critical. Observed rodent activity as evidenced by rodent droppings found. one dry on drystorage area Corrected On Site.
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10/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Observed ripped/worn tin foil used as shelf cover.
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer.
- Observed residue build-up on nonfood-contact surface. kitchen sheves.
- Critical. No handwashing sign provided at a handsink used by food employees.
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6/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Critical. Observed soiled reach-in cooler shelves.all coolers
- Critical. Observed soiled reach-in cooler gaskets.all coolers
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted material on can opener.
- Observed residue build-up on nonfood-contact surface. all kitchen shelve
- Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in refrigeration unit.
- Critical. Observed frayed/spliced electrical wires. For reporting purposes only.
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11/4/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. No conspicuously located thermometer in holding unit. MOST KITCHEN COOLERS
- Critical. Observed raw animal food stored over cooked food.
- Critical. Observed uncovered food in holding unit/dry storage area. ALL COOLERS
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Equipment or utensils not designed or constructed in a durable manner.
- Observed equipment in poor repair.KITCHEN AREA COOLERS STOVE VERY OLD AND DIRTY
- Observed gaskets/seals on cold holding unit in poor repair. MOST COOLERS
- Observed cutting board grooved/pitted and no longer cleanable.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Observed walk-in cooler gasket torn/in disrepair.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Hood drip tray not pitched to drain into metal container. For reporting purposes only.
- Clean wiping cloth not properly stored.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soil residue in storage containers.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler. ALL COOLERS
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. HOOD
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.ALL COOLERS
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen top shevls
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Ceiling tile missing. kitchen
- Observed wall soiled with accumulated dust. kitchen
- Observed hole in ceiling. kitchen
- Critical. Observed toxic item stored by food. Corrected On Site.
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7/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/25/2008 | Routine - Food | Inspection Completed - No Further Action |
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