- No Violations Were Observed
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8/1/2012 | Complaint Full | Call Back - Complied |
- Critical - 1 expired employee training.51
- No copy of last inspection.
- Observed a broken lid on redbull cooler in walk in cooler.
- Critical - Observed a dented can in storage area. Tomatoes.
- Observed cutting boards at cookline grooved and pitted.
- Critical - Observed dead roaches: light shields 10, hand wash sink 6, bar area 6, and soda machine 2; live roaches: oven 1, prep area 1, bar area 1. Pest control: Terminix 07/25/12.
- Critical - Observed employee changing tasks without changing gloves.
- Critical - Observed employee cutting lemons without gloves. Bare hand contact with ready to eat food.
- Critical - Observed employee wipe off glove hands on apron, then engage with food prep.
- Observed employee without a hair restraint at grill area.
- Critical - Observed hand wash sink by beer cooler without hot water. Observed hand wash sink by cookline without cold water.
- Critical - Observed hand wash sink removed by north end of cookline. Must be put back.
- Critical - Observed non-restaurant spray container in bar area (Hot Shot).
- Observed single service items stored on floor in storage area. Cups, togo trays, etc.
- Observed soiled reach in cooler gaskets thoughout kitchen.01B
- Critical - Observed tomales not date marked in walk in freezer.
- Critical - Observed uncovered food in chest freezer.
- Observed wet wiping cloths not in sanitizer buckets.
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7/26/2012 | Complaint Full | Warning Issued |
- No Violations Were Observed
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4/30/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. in top of reachin cooler, cheese 46, beef 46. Repeat Violation.
- Critical - Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. cheese sauce 110, chile rellenos 108 on steamtable. rice 114-127, ground meat 120 on stove
- Critical - Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. beef over vegetables Repeat Violation.
- Critical - Violation: 12B-07-1 Observed beverage containers on a food preparation table or over/next to clean equipment/utensils.
- Violation: 24-08-1 Equipment and utensils not properly air-dried. dishes
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2/15/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- No Violations Were Observed
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2/9/2012 | Routine - Food | Call Back - Complied |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. silverware
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. chicken cooked 2-8 at 45 degrees in walkin
- Equipment and utensils not properly air-dried. dishes
- Critical - Hand wash sink lacking proper hand drying provisions. by ice machine Repeat Violation. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. cookline reachins
- Critical - Observed beverage containers on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed encrusted material on can opener. Repeat Violation.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. prep sinnk
- Critical - Observed interior of microwave soiled.
- Observed leaking pipe at plumbing fixture. dishmachine
- Observed nonfood-grade containers used for food storage. plastic grocery bags, broown paper Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. in top of reachin cooler, chicken 44-46, beef 46-47. Repeat Violation.
- 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 raw animal food stored over ready-to-eat food. fish over vegetables, beef over cooked pork. Repeat Violation.
- Observed unnecessary items on the premise. much unused eqUIPMENT and other items
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. gap at bottom of back door
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. tamales 88, cheese sauce 77 on steamtable
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. potatoes Corrected On Site. Repeat Violation.
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2/9/2012 | Routine - Food | Warning Issued |
- Equipment compartment not equipped to properly drain accumulation of moisture. cookline reachin
- Critical - Hand wash sink lacking proper hand drying provisions. bar
- Critical - Hand wash sink lacking proper hand drying provisions. cookline Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. trashcan in front of it. Corrected On Site.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. tongs on oven handles Corrected On Site.
- 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
- Critical - Observed a beverage container with no lid or straw on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed accumulation of debris on drainboards or equivalent.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed food dispensed at the wait station without the use of scoops, tongs, deli papers, self-dispensing units, gloves or other utensils. lemons Corrected On Site.
- Critical - Observed food stored on floor. lettuce, onions, salsa in walkin. chips in kitchen. cased food in walkin freezer.
- Observed ice scoops with handles in contact with ice. wait station, bar. 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. bulk salt, sugar Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. cookline
- Observed nonfood-grade containers used for food storage. plastic bags, plastic containers, onion container. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sour cream 45, guacamole 57, top of maketable. chicken 47, bottom of reachin. chicken 56-62, beef 52-63, top of reachin.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cheese
- Critical - Observed raw animal food stored over ready-to-eat food. hamburger over rte, cookline reachin Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. in walkin Corrected On Site.
- Critical - Raw animal food not properly separated from ready-to-eat food. raw bacon stored in same pan with peppers Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. chicken, beef, rice, potatos Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. bulk foods
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8/2/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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8/2/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. employee restrooms in kitchen
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. for quaternary ammonium
- Lights missing the proper shield, sleeve coatings or covers. dish room
- 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.
- Observed unnecessary items on the premise. unused, old equipment
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4/28/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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