- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food stored in holding unit not covered.
- Basic - Ice scoop handle in contact with ice.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 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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08/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Ceiling soiled with accumulated dust.
- Basic - Clean equipment stored on floor.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dead roaches on premises. **Corrected On-Site**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Spray bottle containing a food product not labeled.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Raw animal food stored over ready-to-eat food.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 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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2/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food stored in holding unit not covered.
- Basic - Food stored on floor.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Raw animal food stored over ready-to-eat food.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 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.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No soap provided at handwash sink.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
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7/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Ceiling soiled with accumulated dust.
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Floors not maintained smooth and durable.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Food stored on floor.
- Basic - Ice scoop handle in contact with ice.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner.
- High Priority - Live, small flying insects in food preparation area.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Front counter
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
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3/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.front and back by three compartment sink
- Critical - Handwashing cleanser lacking at handwashing lavatory.front by coffe machine
- Critical - Handwashing cleanser lacking at handwashing lavatory.front hand sink
- Critical - No conspicuously located thermometer in holding unit.reach in cooler on cook line
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.on prep table and reach in cooler
- Critical - Observed buildup of slime in the interior of ice machine.all front and back
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.after handling cash employee prep coffe and serve food Corrected On Site.
- Critical - Observed food being cooled by nonapproved method.food cover befor cooling from 135 to 41 degrees with in a total of 6 hours
- Critical - Observed food stored on floor.in walk in cooler and being prep outside
- Critical - Observed handwash sink used for purposes other than handwashing.washing towels front handsink
- Critical - Observed raw animal food stored over ready-to-eat food.raw egg over lettuce
- Critical - Observed soiled reach-in cooler gaskets.cook line
- 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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11/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 01B-16-1 Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Violation: 03D-05-1 Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. BLACK BEANS and CHICKEN SOUP WALKIN COOLER
- Critical - Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. RAW BEEF OVER SAUCE
- Critical - Violation: 08A-28-1 Observed food stored on floor. BAG OF BREAD BY SANDWICH STATION
- Critical - Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area.
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Violation: 12A-22-1 Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. COOK NOT WEARING GLOVES TOUCHING COOKED EGGS AND BREAD
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Violation: 22-17-1 Observed soiled reach-in cooler gaskets.
- Critical - Violation: 22-20-1 Observed buildup of slime in the interior of ice machine. FRONT MACHINE BY COFFEE MAKER
- Critical - Violation: 22-22-1 Observed encrusted material on can opener.
- Critical - Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue.
- Violation: 24-10-1 Observed utensils stored in crevices between equipment.
- Critical - Violation: 30-02-1 Vacuum breaker mising at hose bibb. MOP SINK
- Critical - Violation: 31-09-1 Handwash sink not accessible for employee use at all times.
- Violation: 37-18-1 Observed dusty ceiling tiles and/or air conditioning vent covers. OVER COOKLINE
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
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4/10/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. BLACK BEANS and CHICKEN SOUP WALKIN COOLER
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - Observed buildup of slime in the interior of ice machine. FRONT MACHINE BY COFFEE MAKER
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed dusty ceiling tiles and/or air conditioning vent covers. OVER COOKLINE
- Critical - Observed encrusted material on can opener.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. COOK NOT WEARING GLOVES TOUCHING COOKED EGGS AND BREAD
- Critical - Observed food stored on floor. BAG OF BREAD BY SANDWICH STATION
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed raw animal food stored over ready-to-eat food. RAW BEEF OVER SAUCE
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Observed utensils stored in crevices between equipment.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Vacuum breaker mising at hose bibb. MOP SINK
- Wet wiping cloth not stored in sanitizing solution between uses.
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4/4/2012 | Routine - Food | Warning Issued |
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- 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.Expired trainning for employees
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food being cooled by nonapproved method.
- Observed food debris accumulated on kitchen floor.Under equipment
- Critical - Observed food stored on floor.Inside walk-in freezer
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Cutting boards
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Oven
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Shelf over steam table
- Observed grease accumulated under cooking equipment.
- Critical - Observed hand wash sink used for purpose other than washing hands.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed interior of reach-in cooler and freezer soiled with accumulation of food residue.
- Observed moldy ceiling tiles and/or air conditioning vent covers.
- Critical - Observed soiled reach-in cooler gaskets.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.Cooked beans
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.Oxtail at 116 degrees Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food stored on floor. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.
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5/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. Corrected On Site.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed uncovered food in holding unit/dry storage area. Corrected On Site.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. Corrected On Site.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of grease on nonfood-contact surface.
- Non-prewrapped utensils not properly presented.
- Observed food debris accumulated on kitchen floor.
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10/19/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. No thermometer provided to measure temperature of food product.
- Observed employee with no hair restraint.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
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9/17/2010 | 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. Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name. Corrected On Site.
- Critical. No conspicuously located thermometer in holding units.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits at oven/cookline.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Critical. Handwashing cleanser lacking at handwashing lavatory at front counter.
- Lights missing the proper shield, sleeve coatings or covers at front counter above window.
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8/26/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Observed cleaned wiping cloth that has food debris/soil.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
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8/4/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. HAM , CHEESE AND SLICED PORK AT SANDWICH MAKING STATION . NO TIME LABEL OR WRITTEN PLAN.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. LUNCHERIA /SANDWICH MAKING STATION : HAM (78F), PORK (69F), CHEESE (79F). Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. HOT HOLDING FOR CROQUETAS AND DUMPLINGS (123F).
- Critical. Cooked foods (RICE AND BEANS) not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical. Observed food being cooled by nonapproved method. Corrected On Site. PORK PIG LEG AT SANDWICH MAKING STATION .
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed buildup of soiled material on mixer head. FOR MILKSHAKES.
- Lights missing the proper shield, sleeve coatings or covers. BULBS WITH NO PROTECTIVE COATING AT HOT HOLDING DEVICE. BOMBILLOS DEL CALENTADOR CON PROTECCION.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. OVER 200 ppm at wipe cloth bucket. Corrected On Site.
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2/23/2010 | 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. COOKED FOODS AT COOLERS.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed raw animal food stored over ready-to-eat food.
- Critical. Observed uncovered food in holding unit/dry storage area. DESSERT AND PUDDING UNDER BEER BOTTLES.
- Observed in-use utensil NOT stored in clean water at or above 135 degrees Fahrenheit.
- Observed a nonfood-grade basting brush used in food.
- Critical. Equipment food-contact surfaces and utensils not sanitized. Corrected On Site.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. LESS THAN 50 ppm.
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10/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/14/2008 | Routine - Food | Administrative complaint recommended |
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