- No Violations Were Observed
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7/29/2010 | Complaint Full | Admin. Complaint Callback Complied |
- Critical. Wholesome, sound condition
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Hot food at proper temperatures
- Critical. Facilities to maintain product temperature
- Critical. Potentially hazardous food properly thawed
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Water source safe, hot and cold under pressure
- Critical. Cross-connection, back siphonage, backflow
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Lighting provided as required. Fixtures shielded
- Lighting provided as required. Fixtures shielded
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7/29/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sourcream 50, Gucamole 49 & cheese 52 degrees F. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Groundbeef 112 & chicken 122 degrees F on steam table. Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reachin cooler on cookline. Food temperatures: 49, 50 & 52 degrees F.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee shredding cheese withare hands. Repeat Violation.
- Observed ripped/worn cardboard used as shelf cover. Walkin Cooler
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of upright freezer soiled with accumulation of food residue.
- Observed leaking pipe at plumbing fixture.Rear handwash sink water line.
- Observed leaking faucet. Dishwash Sink
- Critical. Vacuum breaker mising at hose bibb. outside
- Critical. No handwashing sign provided at a handsink used by food employees. Rear handwash sink.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. Gap around ar doo.
- Observed floor area(s) covered with standing water. kitchen
- No copy of latest inspection report. Corrected On Site.
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6/1/2010 | Complaint Full | Administrative complaint recommended |
- 03A-07-1: OBSERVED POTTER HAZARDOUS FOID COLD HELD AT GREATER THAN 41 DEGREES F. SOURCREAM 46 DEGREES F, GUACAMOLE 54 DEGREES F AND SHREDDED CHEESE 60 DEGREES F. REPEAT VIOLATION. Callback: Sourcream 50, Guacamole 49, Cheese 52
- 04-01-1: OBSERVED REACHIN COOLER INCAPABLE OF MAINTAINING POTENTIALLY HAZARDOUS FOOD AT PROPER TEMPERATURES. REPEAT VIOLATION.
- 09-04-1: OBSERVED BARE HAND CONTACT OF READY TO EAT FOOD BY EMPLOYEES ANS ESTABLISHMENT HAS NO ALTERNATIVE OPERATING PROCEDURE IN EFFECT. REPEAT VIOLATION. INSPECTIONS DATED 06/28/09 AND 01/25/10. Callback: Shredding cheese
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6/1/2010 | Routine - Food | Admin. Complaint Callback Not Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sourcream 46 degrees, gucamole 54 degrees F and shredded cheese 60 degrees F. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice 128 degrees on cookline Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Repeat Violation
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. tortillas Repeat Violation.
- Observed employee with no hair restraint. cook
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed leaking pipe at plumbing fixture. Drain pipe on handwash sink in kitchen.
- Critical. Hand wash sink lacking proper hand drying provisions. wait area
- Observed ceiling in disrepair. Hole in the ceiling in the kitchen.
- Lights missing the proper shield, sleeve coatings or covers. Above dishwash machine & cook area
- Light not functioning. Above dishwasher
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Repeat Violation. (Certified Manager on site @12:15 pm)
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1/25/2010 | Routine - Food | Administrative complaint recommended |
- 03A-07-1: OBSERVED POTENTIALLY HAZARDOUS FOOD COLD HELD AT GREATER THAN 41F. SOURCREAM 46F, CHICKEN 50F. INSPECTION DATED 6-08-09 AND 6-11-09 Callback: Sourcream 46 deees F and gucamoke 54 degrees F.
- 04-01-1: OBSERVED COLD HOLDING EQUIPMENT INCAPABLE OF MAINTAINING POTENTIALLY HAZARDOUS FOOD AT PROPER TEMPERATURE - REACHIN COOLER. INSPECTION DATED 6-8-09 AND 6-11-09.
- 53A-09-1: OBSERVED NO CURRENTLY CERTIFIED FOOD SERVICE MANAGER ON DUTY WITH FOUR OR MORE EMPLOYEES ENGAGED IN FOOD PREPARATION. REPEAT VIOLATION.
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1/25/2010 | Routine - Food | Admin. Complaint Callback Not Complied |
- No Violations Were Observed
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7/7/2009 | Complaint Full | Call Back - Complied |
- No Violations Were Observed
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7/2/2009 | Routine - Food | Admin. Complaint Callback Not Complied |
- Critical. Original container: properly labeled, date marking
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Hot food at proper temperatures
- Critical. Facilities to maintain product temperature
- Critical. Please see inspection report for more details.
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Critical. Dishwashing facilities designed, constructed, operated 1. wash 2. rinse 3. sanitize
- Critical. Sanitization-concentration and/or temperature
- Non-food contact surfaces clean
- Plumbing installed and maintained
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical. Outer openings protected, presence of insects/rodents.
- Critical. Presence of insects/rodents. Animals prohibited
- Floors properly constructed, clean, drained, coved
- Lighting provided as required. Fixtures shielded
- Critical. Toxic items labeled and used properly
- Critical. Current license properly displayed
- Critical. Employee training and certification
- Critical. Food management certification valid
- Critical. Food management certification valid
- Critical. Employee training validation
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7/2/2009 | Complaint Full | Administrative complaint recommended |
| No report available. | 6/11/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 6/8/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 2/12/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 12/11/2008 | Routine - Food | Warning Issued |
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