- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom, acoustic tiles over prep areas, **Repeat Violation**
- Basic - Faucet/handle missing at plumbing fixture, cookline.
- Basic - Hole in wall, next to water heater, **Repeat Violation**
- Basic - Large amount of unused equipment/supplies present, ice machine in wait station.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit, dessert cooler.
- Basic - Wall in disrepair, behind handsink next to cookline.
- Intermediate - Cold water not provided/shut off at employee handwash sink, cookline.
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5/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom, Acoustic tiles over prep areas. **Repeat Violation**
- Basic - Leaking pipe at plumbing fixture, ladies room, under handsink.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation, back door.
- Basic - Wall in disrepair, next to water heater.
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2/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling not smooth and easily cleanable-acoustic tiles in prep area need to be changed to no holes.
- Critical - Hand wash sink lacking proper hand drying provisions--kitchen Corrected On Site. Repeat Violation.
- Nonfood-contact equipment not designed and constructed in a durable manner-ice machine door falling off.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface-walkin door.
- Observed dusty ceiling tiles and/or air conditioning vent covers-ladies room.
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9/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas. Repeat Violation.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline reach in cooler (DESMON). potentially hazardous food must not be held in this unit until proper temperature can be maintained.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed walk in freezer at 40 degrees fahrenheit.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. beans overnight in the walk in cooler. Corrected On Site. discarded.
- Critical - Equipment food-contact surfaces and utensils not sanitized. washing equipment in the 3 compartment sink with out sanitizer. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. women's restroom
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. spices shelf.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. touching raw meat then clean plates with out washing hands.
- Critical - Observed employee wash hands with no soap. cookline. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. beans cooled in a deep closed container. Corrected On Site. discarded.
- Critical - Observed handwash sink used for purposes other than handwashing. washing shrimps in the cookline handsink.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef, pork, seafood, plant foods in the cookline reach in cooler. according to PIC less than 4 h out of temperature, moved to the walk in freezer. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw meat over cheesecake, vegetables in the walk in cooler.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. wiping clothes. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Working containers of food removed from original container not identified by common name. squeeze bottles with sauces. Repeat Violation. Corrected On Site.
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5/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas. Repeat Violation.
- Critical - Inadequate number/capacity of hot holding units to maintain potentially hazardous food at proper temperatures.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting gloves on.
- 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.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic and oil, chimichurri in the prep area. Corrected On Site. ice bath. Repeat Violation.
- Observed wall in disrepair. next to back door.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. white rice, rice and beans, cooked onions at the cookline. Corrected On Site. reheated. Repeat Violation.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. squeeze bottles. Corrected On Site.
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11/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.
- Critical - Observed employee dry hands on clothes/apron after washing. Corrected On Site.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chimichurri. Corrected On Site. moved to a cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. precooked french fries in the prep area. Corrected On Site. moved to a cooler.
- Critical - Observed raw animal food stored over ready-to-eat food. raw meat over cut vegetables in a reach in cooler. Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. wiping cloths. Corrected On Site. Repeat Violation.
- Critical - Observed unlabeled spray bottle. waitress station.
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present. backdoor wide open and flies in the kitchen. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked onionns at the cookline. Corrected On Site. reheated. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name. squeeze bottles.
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7/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas. Repeat Violation.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. manual sanitization requiredbuntil dishwashing machine has been fixed.
- Critical - Equipment food-contact surfaces and utensils not sanitized.
- Critical - Observed food being cooled by nonapproved method. deep, closed, plastic bucket. Corrected On Site. Repeat Violation.
- Critical - Observed food stored on floor. potatos on the walk in cooler. Corrected On Site. Repeat Violation.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cold cuts in walk in cooler.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. wipping cloths. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. yuca at the cookline. Corrected On Site. reheated. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site. Repeat Violation.
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3/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed packaged food not labeled as specified by law. not labeled in english.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice, chicken at the cookline. Corrected On Site. reheated. Repeat Violation.
- Critical. Observed food being cooled by nonapproved method. deep, closed, stacked containers.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. shredded beef in the walk in cooler.
- Critical. Inadequate number/capacity of hot holding units to maintain potentially hazardous food at proper temperatures. Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food. reach in cooler. Corrected On Site. Repeat Violation.
- Critical. Observed raw animal food stored over cooked food. walk in cooler. Repeat Violation.
- Critical. Observed food stored on floor. walk in cooler.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves. waitress. Corrected On Site.
- Observed nonfood-grade containers used for food storage. shopping bags with meat in the walk in freezer. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. waitress station. Repeat Violation.
- Critical. Observed live flies in kitchen. Repeat Violation.
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas. Repeat Violation.
- Observed ceiling in disrepair. some damaged ceiling tiles. Repeat Violation.
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11/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic at the cookline. Corrected On Site. discarded
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheesecake, flan, dairy products in waitress station RIC.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice, chicken at the cookline. Corrected On Site. reheated.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. waitress station RIC. PHF must not be held in this unit until proper temperature can be maintained.
- Critical. Inadequate number/capacity of hot holding units to maintain potentially hazardous food at proper temperatures.
- Critical. Observed raw animal food stored over ready-to-eat food. raw beef over cut vegetables. Corrected On Site.
- Critical. Observed raw animal food stored over cooked food. raw meat over cheese in RIC. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice bowls. Corrected On Site.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Observed nonfood-grade containers used for food storage. shopping bags with meat in WIF.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. waitress station.
- Wet wiping cloth not stored in sanitizing solution between uses. cookline
- Critical. Observed live flies in kitchen.
- Observed wall in disrepair. dishwashing area.
- Wall not smooth and easily cleanable. acoustic tiles in prep area.
- Observed ceiling in disrepair. tiles water damaged
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7/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. salt. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw meat over french fries, WIF. Corrected On Site.
- Critical. Observed raw animal food stored over cooked food. raw meat over cooked meat. RIC. Corrected On Site. Repeat Violation.
- Critical. Observed food stored on floor. WIF. Corrected On Site.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Repeat Violation. Corrected On Site.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. sugar. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice cups. Repeat Violation. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. cookline utensils. Corrected On Site. Repeat Violation.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. Repeat Violation. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves. Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed build-up of grease on nonfood-contact surface. hood & filters.
- Floors not maintained smooth and durable.
- Ceiling tile missing.
- Observed wall soiled with accumulated food debris.
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.
- Observed ceiling in disrepair. some tiles in disrepair.
- Lights missing the proper shield, sleeve coatings or covers. hood
- Lights missing the proper shield, sleeve coatings or covers.
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1/12/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. ham, cheese, dressings in WIC.
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Garlic & oil, sliced tomatos in an ice bath at the cookline. Corrected On Site. (added ice).
- Critical. Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical. Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. bowl in sugar, coffe area.
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Violation: 12B-03-1 Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Violation: 37-02-1 Observed hole in wall. coffe area.
- Violation: 37-12-1 Ceiling not smooth and easily cleanable. ceiling tiles not smooth.
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9/16/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. ham, cheese, dressings in WIC.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. conminuted meats, plant foods, chicken, beef in WIC.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Garlic & oil, sliced tomatos in an ice bath at the cookline. Corrected On Site. (added ice).
- Critical. Observed raw animal food stored over ready-to-eat food. raw meat over sandwiches in WIC.
- Critical. Observed raw animal food stored over cooked food. raw meat over cooked meat in cookline RIC.
- Critical. Observed uncovered food in holding unit/dry storage area. chicken in WIF. Corrected On Site.
- Critical. Observed cloth used as a food-contact surface. Corrected On Site.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. bowl in sugar, coffe area.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. Corrected On Site.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. waitress area.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. plates at the cookline .
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. spoons in coffee area.
- Observed single-service articles stored without protection from contamination. not inverted. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. cookline. Corrected On Site.
- Observed open dumpster lid.
- Observed hole in wall. coffe area.
- Ceiling not smooth and easily cleanable. ceiling tiles not smooth.
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7/7/2009 | Routine - Food | Warning Issued |
| No report available. | 2/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/13/2008 | Routine - Food | Inspection Completed - No Further Action |
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