- Basic - Soiled reach-in cooler gaskets.
- Intermediate - Food manager certification expired.
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9/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use ice scoop stored on soiled surface between uses. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Soiled reach-in cooler gaskets. With dust accumulation
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3/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed raw animal food stored over ready-to-eat food. [eggs ]
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours.
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10/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- No mop/service sink installed/available at establishment.
- Observed employee with ineffective hair restraint.[employees in kitchen]
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.[eggs over vegetables]
- Observed nonfood-contact equipment in poor repair[reachin cooler missing fan-guards]
- Critical - Reach-in cooler not cleaned prior to accumulation of soil residue.
- Wet wiping cloth not stored in sanitizing solution between uses.
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4/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times.blocked with utensils
- Critical - Identity of food or food product misrepresented.CORVINA FISH advertised on the menu using SWAI fish
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.icescoop
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths.
- Observed employee with no hair restraint.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing.
- 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 potentially hazardous food cold held at greater than 41 degrees Fahrenheit.ham and cheese sandwiches in front counter
- Critical - Observed raw animal food stored over cooked food.
- Critical - Observed raw animal food stored over ready-to-eat food.chiken over vegies
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.ham and cheese sandwiches in front counter
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.beef empanadas in front counter
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Unwrapped single-service utensils not presented so that only the handles are touched.spoons
- Critical - Working containers of food removed from original container not identified by common name.
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11/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No thermometer provided to measure temperature of food product.
- Observed nonfood-contact equipment in poor repair[reach in cooler missing fan guard]
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.[croquetes @ 129 degrees -1 hour]
- Wet wiping cloth not stored in sanitizing solution between uses.
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4/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[fish held at 60 degrees for 2 hours] Corrected On Site.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit.
- Observed employee with no hair restraint.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Reach-in cooler not cleaned prior to accumulation of soil residue.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.
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9/13/2010 | 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.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Ground beef
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed potentially hazardous food thawed at room temperature.Croquettes
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed soiled reach-in cooler shelves.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Cutting board
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.By handsink exposed to water splash.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
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3/8/2010 | 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.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.Ham and cheese sandwiches
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Plant food at 120 degrees
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soil residue in storage containers.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Prep tables with old product residue .
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Handwash sink not accessible for employee use at all times.Equipment on top.
- Lights missing the proper shield, sleeve coatings or covers.Pastries hot holding unit.
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8/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/27/2009 | Routine - Food | Inspection Completed - No Further Action |
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