- Basic - Clean equipment stored on floor.
- Basic - Cove molding at floor/wall juncture broken/missing. By dry storage area
- Basic - Drain cover(s) missing.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee personal items stored in or above a food preparation area. Cell phones **Corrected On-Site**
- Basic - Faucet/handle broken at plumbing fixture. **Corrected On-Site**
- Basic - Fixed equipment exposed to spillage not sealed to adjoining equipment/walls. Three compartment sink.
- Basic - Food storage container/container lid cracked or broken. **Repeat Violation**
- Basic - Food stored in dry storage area not covered. Dry beans **Corrected On-Site**
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use ice scoop stored on soiled surface between uses. **Corrected On-Site** **Repeat Violation**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Plastic jug cut in half and reused as a colander.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Soiled dry wiping cloth in use.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Storage of tools on shelf above or with food. Observed a tool box , and a saw. **Corrected On-Site**
- Basic - Wall soiled with accumulated grease.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Live, small flying insects in food storage area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed chicken salad 54 f, tuna salad 54 f, chimichurri sauce 55 f (containing fresh garlic and oil)inside reach in cooler, as per employee prepared on 11/12/14 and stored inside unit.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Observed raw beef over raw fish
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.Observed chicken salad 54 f, tuna salad 54 f, chimichurri sauce 55 f (containing fresh garlic and oil)inside reach in cooler, as per employee prepared on 11/12/14 and stored inside unit.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Prep tables, pastry box
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands at 3 compartment sink.
- Intermediate - Hot water not provided/shut off at employee handwash sink. at employee bathroom.
- Intermediate - Meat grinder/saw soiled with old food debris.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Non-pitting surface rust on food-contact equipment.inside reach in cooler.
- Intermediate - Reach-in cooler 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. Observed chicken salad 54 f, tuna salad 54 f, chimichurri sauce 55 f (containing fresh garlic and oil)inside reach in cooler, as per employee prepared on 11/12/14 and stored inside unit. Ambient temp of unit as per thermometer 55 f.
- Intermediate - Reach-in cooler shelves soiled with food debris.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation**
- Intermediate - Soil residue in food storage containers.
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11/13/2014 | Routine - Food | Warning Issued |
- Basic - Buildup of food debris/soil residue on equipment door handles. Exterior of fryer
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs stored on ansul system pipe
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Glass reach in cooler by coffee station
- Basic - Stored food not covered in walk-in cooler. Raw chicken
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
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2/25/2014 | Complaint Full | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink. Cafeteria side
- Basic - Bathroom door not self-closing.
- Basic - Buildup of food debris/soil residue on equipment door handles. Exterior of fryer
- Basic - Case/container/bag of food stored on floor in kitchen. Bucket with cut plantains stored in water
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Food stored in dry storage area not covered. Dry beans, uncooked rice
- Basic - Grease accumulated under cooking equipment.
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs stored on ansul system pipe
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Leaking pipe at plumbing fixture.handwashing sink
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Glass reach in cooler by coffee station
- Basic - No handwashing sign provided at a hand sink used by food employees. Coffee station
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. To stored sliced bread
- Basic - Open dumpster lid.
- Basic - Raw animal food stored above unwashed produce. Raw shell eggs over unwashed oranges
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Stored food not covered in walk-in cooler. Raw chicken
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Working containers of food removed from original container not identified by common name.sugar **Repeat Violation**
- High Priority - Employee washed hands with cold water.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Tuna salad 66 f, chicken salad 66 f, cut tomato 63 f, cut lettuce 69, cooked pork 50 f at ric transferred from walk in cooler, Cooked pork 50 f at ric transferred product from walk in cooler, raw fish 51 f transferred from walk in cooler.(about 1 hour ago.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked rice and beans at 107-120 f( as per employee ,30 minutes removed from oven, employee transfer product back to oven.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.Tuna salad 66 f, chicken salad 66 f,
- Intermediate - Hot water not provided/shut off at employee handwash sink. Kitchen handwashing at end of cook line
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee bathroom
- Intermediate - No soap provided at handwash sink. Cafeteria side
- Intermediate - Reach-in cooler 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. One unit located inside kitchen Tuna salad 66 f, chicken salad 66 f, cut tomato 63 f, cut lettuce 69 f. Another unit-cooked pork 50 f, Cooked pork 50 f, raw fish 51 f at the end of the cook line
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked boliche prepped on Saturday as per employee.
- Intermediate - Soil residue in food storage containers.
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2/24/2014 | Complaint Full | Warning Issued |
- Basic - Accumulation of debris on drainboards or equivalent.
- Basic - Bathroom door not self-closing.
- Basic - Build-up of soil/debris on the floor under shelving.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bag of ice, containers of cut vegetables stored on floor. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Food storage container/container lid cracked or broken.
- Basic - Ice scoop stored on top of dirty ice machine between uses. **Corrected On-Site**
- Basic - In-use tongs stored on equipment between uses. Hanging from hood system
- 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. Inside the uncooked rice container
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No handwashing sign provided at a hand sink used by food employees. By coffee station
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in walk-in cooler. Raw chicken, washed vegetables **Corrected On-Site**
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area. By walk in cooler, dry storage area
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wall soiled with accumulated grease.
- Basic - Working containers of food removed from original container not identified by common name. Sugar
- High Priority - Container of medicine improperly stored. Bottle of Tylenol
- High Priority - Raw animal food stored over cooked food. RAw beef over cooked malanga inside reach in cooler **Corrected On-Site**
- 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 not provided/shut off at employee handwash sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee bathroom **Corrected On-Site**
- Intermediate - No soap provided at handwash sink.employee bathroom
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Soil residue in food storage containers.
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2/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - 4-603.15(A) old labels on containers
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Fixed equipment exposed to spillage not sealed to adjoining equipment/walls. 3 CS
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Pastry box in cafeteria
- Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink be cafeteria entrance
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Stored food not covered in walk-in cooler. Plantains, mashed potatoes, cooked chicken **Corrected On-Site**
- Basic - Walk-in freezer gaskets soiled with slimy/mold-like build-up.
- Basic - Wall soiled with accumulated black debris in dishwashing area. By warewashing area
- Basic - Wall soiled with accumulated grease. By cook line
- Basic - Wiping cloth/towel used under cutting board.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw beef over raw fish. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site**
- Intermediate - Accumulation of mold-like substance in the interior of the ice machine.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink not accessible for employee use at all times. Front counter **Corrected On-Site**
- Intermediate - Meat grinder/saw soiled with old food debris. **Corrected On-Site**
- 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**
- Intermediate - Reach-in cooler shelves soiled with food debris. By cook line.
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7/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Employee with no hair restraint while engaging in food preparation.(employee juicing)
- Basic - Food stored in holding unit not covered.(reachin cooler at cook line)
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.(front pastry box)
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Raw animal food stored over cooked food.( raw chicken over cooked vegetables)
- High Priority - Vacuum breaker missing at hose bibb. ( behind cook line)
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.(kitchen )
- Intermediate - Pans of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another.(reachin cooler @ cook line)
- 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**
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2/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Equipment food-contact surfaces and utensils not sanitized.
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
- Floors not maintained smooth and durable. kitchen
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. food prep in hand sink.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No ground fault interruption protection on electrical outlet located within six feet of a water source. For reporting purposes only.
- Critical - No handwashing sign provided at a handsink used by food employees.
- No plan review submitted and renovations in progress.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed bathroom facility in disrepair. women's bathroom.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. under prep table. racks for utensils
- Critical - Observed buildup of soiled material on mixer head.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Observed employee with no hair restraint.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Critical - Observed food stored on floor. walk in cooler.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. ovens.
- Observed gaskets/seals on cold holding unit in poor repair. kitchen
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. walk in cooler
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. walk in coooler.
- Critical - Observed interior of microwave soiled.
- Observed personal care item stored with food.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Observed single-service articles improperly stored.
- Critical - Observed soil residue in storage containers.
- Critical - Observed toxic item stored by utensils. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Observed wall in disrepair. by three compartment sink and mop sink.
- Plumbing system in disrepair. mop and three compartment sink knobs.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Vacuum breaker mising at hose bibb.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/30/2012 | Routine - Food | Warning Issued |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Critical - Observed food stored on floor. WALK IN COOLER.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw Chicken over pork. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed uncovered food in holding unit/dry storage area.WALK IN COOLER
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/26/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. REACH IN COOLER BY THE COOKLINE.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. BETWEEN CHANGING GLOVES
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Observed personal care item stored with food. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed toxic item stored by food. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Critical - Working containers of food removed from original container not identified by common name.
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7/22/2011 | Routine - Food | Warning Issued |
- Observed employee with no hair restraint. Corrected On Site.
- 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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6/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- 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.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed employee handling broom then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed employee dry hands on clothes/apron after washing.
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable. wooden cutting board table
- Observed walk-in cooler gasket torn/in disrepair.
- Critical. Equipment food-contact surfaces and utensils not sanitized.
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted, soiled material on slicer.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Lights missing the proper shield, sleeve coatings or covers.
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1/5/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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