- Basic - Rubber/plastic/vinyl spatula cracked/chipped. Wooden spoons
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - No probe thermometer provided to measure temperature of food products.
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07/30/2014 | Routine - Food | Emergency Order Callback Complied |
- Basic - Build-up of grease on nonfood-contact surface. On cooking equipment throughout kitchen
- Basic - Dead roaches on premises. Observed 3 dead roaches throughout kitchen area.
- 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. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Observed large plastic pans still wet besting on top of one another
- Basic - Grease accumulated on kitchen floor.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Rubber/plastic/vinyl spatula cracked/chipped. Wooden spoons
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 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. **Corrected On-Site**
- High Priority - Cooked steak not reaching 155 degrees Fahrenheit. Observed steak cooked at 127° F. Corrective action taken by operator and cooked to 167° F **Corrected On-Site**
- 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 failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken soup held at 117° after for less than 4 hours. Corrective action taken by operator to reheat to 167° F for hot holding **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Observed chicken, fish and beef all in the same container
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Observed chicken over beef.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit.observed beef at 51° F for less than 4 hours. Corrective action taken by operator to place beef in ric
- High Priority - Roach activity present as evidenced by live roaches found. Observed 10 live roaches inside non working reach in cooler inside of kitchen.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed a tray of lemons and limes inside of HWS.
- Intermediate - No probe thermometer provided to measure temperature of food products.
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07/29/2014 | Routine - Food | Emergency order recommended |
- Basic - Ceiling in disrepair. Kitchen area
- Basic - Food stored in holding unit not covered.
- Basic - Garbage on the ground and/or pad around dumpster.
- 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. Storage area
- Basic - No handwashing sign provided at a hand sink used by food employees. Ladies Restroom
- Basic - Open dumpster lid.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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2/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Bar
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soiled reach-in cooler gaskets.
- 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. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef chicken
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Handwash sink missing in warewashing area. Front service area
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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7/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Plywood on table as FCS.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Walk-in cooler gasket torn/in disrepair.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Beans an beef in WIC.
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2/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - No thermometer provided to measure temperature of food product.
- Observed build-up of grease on nonfood-contact surface. STOVE
- Observed ceiling soiled with accumulated dust.
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
- Critical - Observed food stored on floor.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.BEEF
- Critical - Observed raw animal food stored over cooked food.CHICKEN OVER POTATOES WIC
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. STORAGE ROOM
- Observed walk-in cooler gasket torn/in disrepair.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
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11/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Critical - Observed empolyee wash hands with no hot water.
- Critical - Observed encrusted, soiled material on slicer.
- Observed grease accumulated under cooking equipment.
- Critical - Observed interior of microwave soiled.
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present. back door kept open.
- 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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1/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of grease on nonfood-contact surface. kitchen equipment .
- Observed clean equipment stored on floor.
- Critical - Observed cloth used as a food-contact surface. wiping cloth used to grab raw meats.
- Critical - Observed expired Food Manager Certification.
- Observed food debris accumulated on kitchen floor. storageroom .
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. reach in units.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
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7/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Food-contact surface not smooth and easily cleanable. WOOD
- Critical - Working containers of food removed from original container not identified by common name.
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4/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/15/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. TAMALES
- Critical. Working containers of food removed from original container not identified by common name. TAMALES
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. EMPANADAS & SAUSAGE
- Critical. No conspicuously located thermometer in holding unit.
- Observed employee with no hair restraint.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed single-service items stored on floor. REAR STORAGE
- Observed garbage on the ground and/or pad around dumpster.
- Critical. Observed dead roaches on premises. (ONE) by rear door
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. REAR STORAGE
- Observed hole in wall.
- Critical. Manager lacking proof of Food Manager Certification.
- 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. This violation must be corrected by : 12/12/10.
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10/12/2010 | Routine - Food | Warning Issued |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. SAUSAGES WITH FRUITS
- Wet mop not hung to dry.
- Critical. Observed an uncovered electrical box. For reporting purposes only.
- Critical. Manager lacking proof of Food Manager Certification.
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5/21/2010 | Routine - Food | Inspection Completed - No Further Action |
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