- Carbon dioxide/helium tanks not adequately secured.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.shelving near cookline in disrepair
- Critical - Observed encrusted, soiled material on slicer.
- Observed food debris accumulated on floor at walk in cooler.
- Critical - Observed food stored on floor. gyro meat at walk in cooler
- Observed gaskets with slimy/mold-like build-up. at reach in freezer.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw beef stored above beer at walk in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shrimp and fish at 48 degress at cooler by cookline. Corrected On Site. voluntarily discarded
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. ham and ice tea at walk in cooler
- Observed reuse of single-service articles. sour cream container rreused to store sauces
- Critical - Observed small flying insects in bar area.
- Critical - Observed uncovered food in holding unit/dry storage area. sauce at cookline cooler.
- Critical - Observed uncovered food in holding unit/dry storage area. uncoverd flan and shrimp at True refigeritor
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. beans and rice at walk in cooler
- Wet mop not hung to dry.
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7/11/2012 | Complaint Full | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. knives stored in gap between equipment at cookline . Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards at cookline coolers soiled.
- Observed gaskets with slimy/mold-like build-up. COLD TECH cooler. Corrected On Site.
- Observed gaskets with slimy/mold-like build-up. cookline cooler .
- Observed ice scoop with handle in contact with ice.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. at rice and tortilla chip containers. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shrimp and fish at 54 degrees and taquitos at 58 degrees at cookline cooler. Corrected On Site. added ice to foods and temperature lowered to 41 degrees.
- Critical - Observed raw animal food stored over ready-to-eat food. raw shelled eggs over veggies at walkin cooler.
- Observed reuse of single-service articles. reuse of sour cream container to store beef. Corrected On Site.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. unwrapped straws at bar top.
- Observed single-service articles improperly stored. paper plates not properly inverted in storage area. Corrected On Site.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
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5/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Manager lacking proof of Food Manager Certification.
- No Heimlich maneuver sign posted.
- Critical - Observed food stored in a prohibited area. no lock provided at ice machine that is accessible to customers on route to the restroom .
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site. provided copy of advisory to operator.
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1/25/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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