- Basic - Accumulation of debris inside warewashing machine.
- Basic - Build-up of grease on nonfood-contact surface. Back wall of stove top in kitchen
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Carbon dioxide/helium tanks not adequately secured. Dry storage room
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Food stored outside. Can goods, box of onions, etc
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Lime scale build-up inside ice machine.
- Basic - Shelf under and above preparation table soiled with food debris. Kitchen
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Basic - Working containers of food removed from original container not identified by common name. Sugar in container near coffee station
- 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. Chef placing carrots on food.**Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cuban sandwiches on front line. Corrective action taken.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front line
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. In walkin cooler
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07/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. Front counter under counter/drink dispenser.
- Basic - Cardboard used to line food-contact shelves. Walk in cooler
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee wearing soiled apron. Dish washer.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair. Handle walk in cooler door.
- Basic - Ice scoop stored on top of dirty ice machine between uses.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Lime scale build-up inside ice machine. Back of ice bin.
- Basic - Wall soiled with accumulated food debris. Walk in cooler
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Displayed food not properly protected from contamination. Sliced bread, portioned sauce on top of front service line.
- High Priority - Raw animal food stored over ready-to-eat food. Breaded beef steaks/ double door reach in cooler.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Kitchen hand wash sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler, marinated chicken, black beans, shredded pork. Reach in cooler steaks.
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6/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored in a room/shed that is not fully enclosed. Pork roast in boxes stored in screened room exposed to splash. **Corrected On-Site**
- Basic - Ice scoop stored on top of dirty ice machine between uses. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Pork roasts in boxes outside in screened room. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Double glass door/ Reach in cooler
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Beef stew 120
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Black rice 127/kitchen. **Corrected On-Site**
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Black beans
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours. See stop sale. Black beans
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Black beans 65°/Walk in cooler
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Large Pot of black beans
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler and Reach in cooler
- Intermediate - Soil residue in food storage containers. Yellow food coloring container.
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1/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. Storeroom, front counter.
- Basic - Cardboard used to line food-contact shelves. Top shelf Walk in cooler.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair. Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Remove all phf from Reach in cooler and placed in Walk in cooler.
- Basic - Nonfood-contact equipment in poor repair. Walk in cooler door handle.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Single-service articles stored in a room/shed that is not fully enclosed (open to outdoors/screened). Drink cups.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wood food-contact surface not properly sealed. Front counter/ diced onion
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Pork cubes **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Picadillo, steaks. Items stored in Reach in cooler from day before confirmed by employee/management.
- High Priority - Raw animal foods not properly separated from each other in holding unit. Chicken/beef in bus tub.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Reach in cooler
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Squeeze bottles shelf above stoves.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Kitchen and front counter.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Cuban sandwiches.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler.
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7/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- 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 stored on floor. Buckets of sauces/ marinates. **Corrected On-Site**
- Basic - Ice scoop stored on top of dirty ice machine between uses.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Chicken. **Corrected On-Site**
- Basic - Soiled dry wiping cloth in use.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wiping cloth/towel used under cutting board. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Chicken/beef
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler .
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3/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. backroom.
- Critical - Displayed food not properly protected from contamination. lemon wedges, cut cuban bread, sauce.
- Floors not maintained smooth and durable. tiles cracked/missing around floor drain at dish machine area.
- Critical - Handwashing cleanser lacking at handwashing lavatory. kitchen.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. sandwich preparation. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. squeeze bottles/kitchen .
- Critical - Observed cloth used as a food-contact surface. under cutting cuttingboard.
- Observed employee with no hair restraint.
- Critical - Observed encrusted material on can opener. on blade and table mount.
- Critical - Observed food stored on floor. outside at walkin cooler, case of beef/pork.
- Critical - Observed screen in window torn/in poor repair. backroom by water heater.
- Observed utensils in poor condition. scoop in rice, broken handle.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.walkin cooler.
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10/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bare hand contact with ready to eat foods chicken and onions.
- Critical - Can opener soiled.
- Carbon dioxide/ helium tanks not adequately secured.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper cold temperatures below 41 degrees franheight.
- Critical - Date marking prepared ready to eat potentially hazardous food not dated marked.
- Dumpster not on proper pad.
- Equipment in poor repair. (Broken scoop used for rice).
- Floors not smooth durable. Broken files around drain.
- Critical - Food not covered. (chicken).
- Critical - Food stored on floor salt pellets.
- Critical - Incorrect hand washing no soap used.
- No hair restraint.
- Critical - No soap at hand wash sink.
- Critical - Outer openings not protected from vermin or enviromental contamination. Back oven area not properly screened.
- Plumbing system in disrepair. Slow drain in hand sink.
- Critical - Potentially hazardous foods held greater than 41 degrees franheight.
- Critical - Raw meats not separated from each other.
- Critical - Towel used under cutting board as food contact surface.
- Utensil not stoved on clean/ protected cover. (Ice scoop).
- Critical - Vacuum breaker missing at hose bibb/ No vacuum breaker.
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5/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bare hand contact with ready to eat red peppers and peas.
- Critical - Bulk oil and salt for water softener on the floor.
- CO2 tank not secured.
- Cardboard used as shelf cover soiled in walk in cooler.
- Critical - Chicken in walk in cooler not covered.
- Critical - Cold food not held at 41 degrees F or below. Garbonzo beans were 61 degrees F.
- Cove molding missing/disrepair below slicer.
- Dumpster lid in disrepair. It does not close tightly.
- Critical - Employee did not change gloves as needed when gloves were soiled.
- Critical - Employee did not wash hands between tasks.
- Critical - Exit sign not luminated in dining room exit.
- Faucet at front hand sink not properly installed.
- Critical - Food items prepared more than 24 hours with no label or date marking in walk in and reach in cooler.
- Food processor in disrepair. Ingredient bowl cracked/broken.
- Grooved cutting board not easily cleanable.
- Hand sink in kitchen not properly draining.
- Ice scoop not stored protected.
- Critical - Improper cooling of food items. Garbanzo beans did not reach 41 degrees F with in 6 hours.
- Critical - No paoer towels at hand wash sinks.
- Critical - No backflow prevention device for hose at mop sink.
- No hair restraint worn.
- Critical - No hot water at front line hand sink.
- Observed ceiling fan in kitchen with build up of food, dust, or grease.
- Critical - Observed employee not changing gloves after making contact with bare skin.They rubbed face with hand.
- Observed knife handle in disrepair. Tape used to repair handle.
- Critical - Observed sanitation solution dirty.
- Critical - Observed soiled/dirty apron on cook.
- Critical - One to two flies present in kitchen.
- Racks in walk in and reach in cooler soiled with food/debris build up.
- Critical - Raw food stored over ready to eat foods. The breaded steaks stored over ready to eat cooked ground beef.
- Critical - Raw food stored over ready to eat foods. The ground beef was over black beans.
- Reach in cooler not draining properly.
- Scoop handle touching non PHF.
- Critical - Screen missing from door at the oven area.
- Critical - Screen torn at window in back storage room.
- Shelves in kitchen with food, dust and debris build up.
- Critical - Slicer not cleaned and sanitized between items.
- Critical - Torn package of plantans in walkin cooler.
- Critical - Towel used as a food contact surface under cutting board.
- Critical - Toxic items stored with food items.
- Trash on ground around dumpster.
- Wet mop not hung to dry.
- Wiping cloths not stored in sanitization solution in between uses.
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12/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. outside dry storeroom.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. black beans. Corrected On Site. placed in smaller pans with ice wands.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical - Displayed food not properly protected from contamination. lime wedges Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. Corrected On Site.
- Observed employee with no hair restraint.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. steaks/double door reach in.
- Critical - Observed soiled reach-in cooler gaskets. sandwhich reach in.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop ontop of ice machine. Corrected On Site
- Critical - No handwashing sign provided at a handsink used by food employees. women's restroom.Corrected On Site.
- Critical - Observed employee improperly washing hands. used 3 compartment sink.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor. chicken/bulk oil. Corrected On Site.
- Observed grease on the ground and/or pad around grease receptacle. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in an improper manner. running under hot water.Corrected On Site.
- Critical - Observed toilet functioning improperly. urnal men's restroom.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Corrected On Site.
- Wall not smooth and easily cleanable. next to reach in cooler/kitchen .
- Wet mop not hung to dry. behind back door.
- Wet wiping cloth not stored in sanitizing solution between uses.
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4/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Wholesome, sound condition
- Critical. Original container: properly labeled, date marking
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Foods properly cooled
- Critical. Facilities to maintain product temperature
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Cross-contamination, equipment, personnel, storage
- Critical. Foods handled with minimum contact
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
- Critical. Dishwashing facilities designed, constructed, operated 1. wash 2. rinse 3. sanitize
- Wiping cloths clean, used properly, stored
- 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
- Non-food contact surfaces clean
- Storage/handling of clean equipment, utensils
- Critical. Water source safe, hot and cold under pressure
- Critical. Presence of insects/rodents. Animals prohibited
- Critical. Outer openings protected from insects, rodent proof
- Floors properly constructed, clean, drained, coved
- Walls, ceilings, and attached equipment, constructed, clean
- Lighting provided as required. Fixtures shielded
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9/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Working containers of food removed from original container not identified by common name. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit. 3 door reachin
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. thawing in sink
- Critical. Observed uncovered food in holding unit/dry storage area. cooler
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed single-service articles stored without protection from contamination. outer room
- Critical. Vacuum breaker mising at hose bibb. 3 compartment sink
- Critical. Observed spray hose at dish sink lower than flood rim of sink.
- Critical. Observed handwash sink used for purposes other than handwashing. front
- Critical. No handwashing sign provided at a handsink used by food employees. back
- Critical. Handwashing cleanser lacking at handwashing lavatory. front
- Observed open dumpster lid.
- Critical. Observed screen in smoker room torn/in poor repair.
- Observed ceiling in disrepair. kitchen
- Lights missing the proper shield, sleeve coatings or covers. smoker room
- Critical. Observed toxic item stored by utensils. front
- Critical. Observed unlabeled spray can by slicer
- Critical. Exit signs not properly illuminated. For reporting purposes only. front
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1/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. bottle
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Cold holding sandwich cooler equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. bread at front counter
- Observed employee with no hair restraint.
- Observed utensils in poor condition. scoop
- Observed nonfood-grade containers used for food storage. bags
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Outer openings not protected with self-closing doors.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.
- Critical. Observed screen in door torn/in poor repair.
- Observed moldy water stained ceiling tiles and/or air conditioning vent covers. kitchen
- Critical. Observed container of medicine improperly stored. in sandwich cooler
- Critical. Exit signs not properly illuminated. For reporting purposes only. front door
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
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9/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/1/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/28/2008 | Complaint Partial | Inspection Completed - No Further Action |
| No report available. | 7/21/2008 | Routine - Food | Inspection Completed - No Further Action |
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