- Basic - Bowl or other container with no handle used to dispense food. **Repeat Violation**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Dry storage shelves
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Repeat Violation**
- Basic - Equipment in poor repair. RIC in back area is not working properly. Ambient temp is 63° F. Cooler does not contain any TCS foods
- Basic - Hood soiled with accumulated grease.
- Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on pump **Repeat Violation**
- 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. In RIC by HWS
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Reach-in cooler gasket torn/in disrepair. **Repeat Violation**
- Basic - Single-service articles stored on a soiled surface.
- Basic - Soiled reach-in cooler gaskets. **Repeat Violation**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly.
- Basic - Wall soiled with accumulated grease. **Repeat Violation**
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Empanadas 117° F and Pork Sausages 120° F for less than four hours. Operator reheated items to proper holding temps. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. In reach In coolers throughout establishment. Ex. Beef and chicken over plant food **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Throughout establishment food not stored based on cooking temp. Ex. Chicken and raw shelled eggs over fish and beef. **Corrected On-Site** **Repeat Violation**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Heavily soiled with product blood and food debris. **Repeat Violation**
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08/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Hood filter missing from automatic fire suppression/exhaust system. **Corrected On-Site**
- Basic - In-use tongs stored on piping for fire suppression system
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - No container installed for catching grease from hood drip tray.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Utensils in poor condition.
- Basic - Wall soiled with accumulated grease. Wall next to stove in corner
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 200 ppm **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Pork over potato and plantains, chicken over sauce, eggs over cooked chicken.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Sliding door cooler.
- 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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1/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food stored on floor.potatoes **Corrected On-Site**
- Basic - Hood soiled with accumulated grease.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Reach-in cooler gasket torn/in disrepair.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.
- 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 - Interior of reach-in cooler soiled with accumulation of food residue.
- 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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7/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelving above 3CS
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen HWS
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.fish
- Basic - Reach-in cooler gasket torn/in disrepair. Front counter
- Basic - Wall soiled with accumulated grease. In corner by stove and shelves over stove.
- 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 - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Raw animal food stored over ready-to-eat food. Pork over produce RIC
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
- 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 - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- 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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3/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable.
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3/4/2013 | Routine - Food | Call Back - Complied |
- Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- 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. ALL EXPIRED
- Observed build-up of grease on nonfood-contact surface. OVEN
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed soil residue in storage containers.
- Observed torn packages/bags of food exposing the contents to contamination.
- Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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1/3/2013 | Routine - Food | Call Back - Extension given, pending |
- Critical - Lack of use of chemical test kit 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. ALL EXPIRED
- Observed build-up of grease on nonfood-contact surface. OVEN
- Observed ceiling soiled with accumulated dust. DUST AROUND PIPE AND AC DUCT FRAME
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed employee improperly washing hands.
- Critical - Observed expired Food Manager Certification.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed interior of microwave soiled.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical - Observed soil residue in storage containers.
- Critical - Observed the use of an unclean thermometer.
- Critical - Observed torn packages/bags of food exposing the contents to contamination.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Observed wall soiled with accumulated grease. ABOVE STOVE
- Critical - Reach-in cooler not cleaned prior to accumulation of soil residue.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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11/2/2012 | Routine - Food | Warning Issued |
- Observed build-up of grease on nonfood-contact surface. kitchen equipment .
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed grease accumulated under cooking equipment.
- Critical - Observed raw animal food stored over cooked food. raw fish stored over cooked food in reach in unit across the range stove.
- Critical - Observed raw animal food stored over ready-to-eat food. raw meat stored over vegetables .
- Critical - Observed uncovered food in holding unit/dry storage area. reaxh in unit across range stove.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. +400 ppm.
- Critical - Working containers of food removed from original container not identified by common name. desserts items.
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1/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach in unit holding vegetables .
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. reach in units.
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7/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Employees not informed of acceptable sanitary practices.
- 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 food stored on floor. POTATOES
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed uncovered food in holding unit/dry storage area. SALSA
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1/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical. Required consumer advisory for raw/undercooked animal food not provided. TAKE OUT MENU
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CHICKEN AT REACH IN COOLER Repeat Violation. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 2 coolers Repeat Violation. Corrected On Site.
- Critical. Inadequate number/capacity of cold holding units to maintain potentially hazardous food at proper temperatures.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed food stored in a prohibited area. UNDER SINK
- Critical. Observed interior of microwave soiled.
- Critical. Observed handwash sink used for purposes other than handwashing. (LIMES INSIDE AND CONTAINER AT FRONT )
- Wet mop not hung to dry.
- Observed improper storage of maintenance tools that interferes with cleaning.
- Critical. Certified Food Manager unable to answer basic Food Code questions. (WRONG TEMPERATURES)
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7/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. Observed food stored on floor. /TOMATOES BOXES & CORN
- Observed ice scoop with handle in contact with ice.
- Observed equipment in poor repair. COOLER DRIPPING WATER INSIDE
- Critical. Reach-in cooler not cleaned prior to accumulation of soil residue.
- Critical. Observed incorrect information on Hotel and Restaurant license. 32 seats on license actually 23
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4/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/8/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. EMPANADAS
- Critical. Working containers of food removed from original container not identified by common name. EMPANADAS
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Corrected On Site. FOOD MOVED
- Critical. No conspicuously located thermometer in holding unit. (EMPANADAS) & REACH IN COOLER*
- Critical. Observed potentially hazardous food thawed in an improper manner.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. EGGS NEXT TO LETTUCE
- Critical. Observed food stored on floor. (MEAT IN POT) & POTATOES BAG Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area. MEAT IN POT ON FLOOR Repeat Violation.
- Critical. Observed employee improperly washing hands. BEFORE WEARING GLOVES
- Observed nonfood-grade containers used for food storage.
- 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.
- Observed clean equipment stored on floor. PANS
- Critical. Observed toxic item stored in food preparation area. (ABOVE PREP TABLE)
- Observed storage of maintenance tools in areas that may result in cross-contamination. (ABOVE PREP TABLE )
- 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. Pro This violation must be corrected by : 10/7/09.
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8/7/2009 | Routine - Food | Warning Issued |
| No report available. | 4/28/2009 | Routine - Food | Call Back - Complied |
| No report available. | 4/27/2009 | Routine - Food | Warning Issued |
| No report available. | 12/9/2008 | Routine - Food | Call Back - Complied |
| No report available. | 10/30/2008 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 9/15/2008 | Routine - Food | Warning Issued |
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