- 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. Plantains **Corrected On-Site**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. 70°f corrective action was taken by putting more ice in the ice bath **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Eggs RIC front counter **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. Sandwiches front counter
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09/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
- Basic - Case/container/bag of food stored on floor in kitchen. **Corrected On-Site** **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site** **Repeat Violation**
- Basic - Gaskets/seals on holding unit in poor repair. Reach in freezer.
- Basic - No conspicuously located ambient air temperature thermometer in walk-in cooler.
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees. Front counter.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Open dumpster lid.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.71°F Corrective action taken by putting in cooler.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Corrected On-Site**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. 75°F corrective action taken.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Kitchen: Poultry and beef *58°F corrective action taken by adding ice to create ice bath. Front counter prep area: Cut lettuce and tomato 58°F corrective action taken by putting in cooler.
- High Priority - Roach activity present as evidenced by live roaches found. 1 **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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 not accessible for employee use at all times. At times when there is someone in front of the cash register.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Restrooms.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- Intermediate - Probe thermometer not within the intended measuring range of use.
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5/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee eating in a food preparation or other restricted area.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food stored on floor.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.
- 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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7/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelets
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Raw animal food stored above unwashed produce.
- Basic - Silverware/utensils dried with a towel/cloth. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw chicken and beef in kitchen
- High Priority - Raw animal food stored over ready-to-eat food.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Between tasks **Corrected On-Site**
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6/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Raw animal food stored above produce. **Corrected On-Site**
- Basic - Wall in disrepair. Storage area
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beans observed at 53?
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Empanadas at front counter for less than 4 hours
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cooked beans observed at 53?
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1/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No Certified Food Manager for establishment.
- Critical - Observed food being cooled by nonapproved method.
- 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 on prep table/cutting board
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Observed wall soiled with accumulated food debris.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical - Vacuum breaker mising at hose bibb.
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7/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food being cooled by nonapproved method.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. LESS THAN 4 HOURS. FOOD REHEATED TO 165 FOR HOT HOLDING Repeat Violation.
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2/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Repeat Violation. Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. WALK-IN COOLER
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. FOOD REHEATED Corrected On Site.
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7/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. GARLIC IN OIL FOR LESS THAN 4 HOURS
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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4/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. LESS THAN 4 HOURS
- 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. Repeat Violation.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Observed ceiling soiled with accumulated grease.
- Critical. Observed toxic item improperly stored. ABOVE FOOD & UTENSILS
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7/21/2010 | 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.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.[ eggs over lettuce]
- Critical. Observed food stored on floor.
- Observed gaskets/seals on cold holding unit in poor repair.[walkin cooler]
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Reach-in cooler not cleaned prior to accumulation of soil residue.
- Critical. Vacuum breaker mising at hose bibb.
- Observed attached equipment soiled with accumulated grease.[ hood system]
- Critical. Portable fire extinguisher tag out-of-date. For reporting purposes only.
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3/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.CHICKEN NEXT TO BEEF WALKING COOLING
- Critical. Observed raw animal food stored over ready-to-eat food.BEEF OVER GARLIC WALKING COOLER
- Critical. Observed food contaminated by unsanitized equipment.
- 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. Chlorine sanitizer not at proper minimum strength for manual warewashing.
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/8/2008 | Routine - Food | Inspection Completed - No Further Action |
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