- Basic - Floor area(s) covered with standing water by ice machine. (Drain line observed dripping onto floor instead of into catch pan. Floor was immediately mopped. **Corrected On-Site**
- Basic - Walking or driving surfaces not maintained. (Several potholes behind establishment filled with standing water.)
- High Priority - Roach activity present as evidenced by live roaches found. (Under wet wood at ice machine. Immediately killed and wood removed,) **Corrected On-Site**
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10/31/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Equipment or utensils not designed or constructed in a durable manner. (Ice machine doors) **Warning**
- Basic - Gaskets/seals on holding unit in poor repair. (Glass door cooler.) **Warning**
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07/25/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. (Multiple dish machine racks. Wire shelf over prep sink.) **Warning**
- Basic - Equipment or utensils not designed or constructed in a durable manner. (Ice machine doors) **Warning**
- Basic - Gaskets/seals on holding unit in poor repair. (Glass door cooler.) **Warning**
- Basic - Reach-in chest freezer soiled with encrusted food debris. **Corrected On-Site** **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. (Portion cups at prep line) **Corrected On-Site** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. (47°F chili rellano made today, 47°F flan from Sunday, 52°F raw shell egg) **Warning**
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. (Shell eggs, whipped cream, cheese, flan) **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. (200ppm chlorine) **Corrected On-Site** **Warning**
- Intermediate - Probe thermometer not within the intended measuring range of use. (50°F -550°F probes are only ones available.) **Warning**
- Intermediate - Refrigerator 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. (Glass door cooler at cookline, ambient air 58°F . Foods holding at average 47°F. Walk in cooler foods no cooler than 46°F) **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. (By hand sink at pass thru window. And fryer powder.) **Corrected On-Site** **Warning**
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07/24/2014 | Routine - Food | Warning Issued |
- Basic - Equipment and utensils not properly air-dried - wet nesting. (Metal pans on shelves in dish room.)
- Basic - Equipment in poor repair. (Make table under pass thru window not holding to proper temperature.)
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. (Cheese, cut greens, cut tomatoes in reach in cooler under passthru window 46°F - 50°F) correction action by moving to a working unit.)
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. (Soup at 93°F ). Corrective action to reheat soup to 165°F then hot hold at 135°F.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. (Partially used gallon of milk in walk in cooler.) **Corrected On-Site**
- Intermediate - Probe thermometer not within the intended measuring range of use. Thermometer provided is 50°F-550°F )
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1/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling in disrepair. (Paint peeling on walkin cooler) **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation. (Cook) **Corrected On-Site**
- Basic - Equipment in poor repair. (Water pooling in bottom of cook line prep cooler.)
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. (Cup without handle lying in sugar.) **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit where milk is stored with bottled beverages.
- Basic - No copy of latest inspection report available.
- Basic - Single-service articles not stored inverted or protected from contamination. (Cone cups at server station.) **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. (At wait station) **Corrected On-Site**
- 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. 0ppm after multiple cycles. **Repeat Violation**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200ppm quaternary ammonium wiping cloth bucket
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. (In 2-door glass cooler, ambient air is 40°F , while thermometer reads 10°F. In cookline prep cooler, 4 ambient thermometers are in lower area and read 80°F , 54°F , 50°F and 48°F while ambient air is 43°F .)
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- Intermediate - Food manager certification expired. Michael P. Lopez 5-12-2008
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. (Broth at 103°F) Kitchen Manager put broth in ice bath. **Corrected On-Site**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. (For cooked to order beef). Manager printed off signage to post during inspection. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. (Cooked meats in walk in cooler.)
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10/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling in disrepair. Peeling paint on ceiling in walk in cooler
- 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.on prep table
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Chicken **Corrected On-Site**
- Basic - Raw animal food stored above unwashed produce. Raw hamburger over produce in walk in cooler **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. Cups in cup holder in service are no over the top protection
- Basic - Soiled reach-in cooler gaskets. On deli style cooler on cooks line
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- 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.less than 50 ppm **Corrected On-Site**
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Refried beans 107? on cooks line **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. Missing on several outside hose bibs
- Intermediate - Encrusted material on can opener blade.
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2/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.tongs hanging on foid bin
- Critical - No handwashing sign provided at a handsink used by food employees. missing at employee hand sink in service area
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. insides of doors
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. on shelf with microwave oven on cooks line
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable. on cooks line
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. touching washed tomatoes Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw shells eggs over ready to eat foods in reach in cooler
- Observed residue build-up on nonfood-contact surface. old food build up on deli style door handles on cookxps line
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. frill tooth picks on cooks line
- Observed utensils in poor condition. broken/cracked food containers
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8/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 32-04-1 Bathroom not enclosed with tight-fitting, self-closing doors. employee restroom
- Critical - Violation: 32-10-1 Covered waste receptacle not provided in women's bathroom. in employee restroom
- Violation: 37-14-1 Observed ceiling in disrepair. peeling paint on ceiling in walk in cooler
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12/13/2011 | Routine - Food | Call Back - Complied |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. employee restroom
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk in cooler
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. refried beans in walk in cooler cooked yesterday product temp at 48 degrees note stop sale issued Corrected On Site.
- Critical - Covered waste receptacle not provided in women's bathroom. in employee restroom
- Observed ceiling in disrepair. peeling paint on ceiling in walk in cooler
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. cup no handle in sauce in reach in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked hamburger-beef-cheese- all 47/48 degrees stored in walk in cooler
- Observed utensils in poor condition. several broken/cracked plastic line pans
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). refried beans
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12/12/2011 | Routine - Food | Warning Issued |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.employees ladies restroom
- Critical - Covered waste receptacle not provided in women's bathroom. employees ladies restrooms
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit. Corrected On Site.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. wire shelfs in kitchen area finish is worn off showing bare metal
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. electric drill used for mixing sauces
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. on shelf over knife holder
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. chlorene sanitizing solution more than 100 ppm
- Observed utensils in poor condition. broken/cracked plastic food container
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. shelf on cooks line has barewood portions
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7/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Missing drain plug at dumpster.
- Critical - No handwashing signs provided at public restroom handsinks used by food employees.
- Observed build-up of food debris, dust or dirt on kitchen storage shelves.
- Critical - Observed buildup of slime in the interior of ice machine.
- 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 garbage on the ground and/or pad around dumpster.
- Observed gaskets with slimy/mold-like build-up.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food / ice residue.
- Critical - Observed interiors of reach-in coolers soiled with accumulation of food residue.
- Observed missing door handle on beer cooler door in waitress station.
- Critical - Observed uncovered peppers in freezer between use.
- Observed walls soiled with accumulated food debris.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.
- Critical - Working containers of food removed from original container not identified by common name.
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3/24/2011 | 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. Observed uncovered ice cream in deep freezer between use.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed interiors of reach-in coolers soiled with accumulation of food residue.
- Critical. Observed interior of reach-in freezer soiled with accumulation of food/ice residue.
- Observed build-up of food debris, dust or dirt on kitchen storage shelves.
- Observed gaskets with slimy/mold-like build-up.
- Equipment and utensils not properly air-dried.
- Observed garbage on the ground and/or pad around dumpster.
- Observed grease accumulated under cooking equipment.
- Observed walls soiled with accumulated food debris.
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11/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed torn packages/bags of food exposing the contents to contamination.
- Critical. Observed uncovered food in kitchen cooler between.
- Critical. No chlorine test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed build-up of grease on grill line shelf.
- Observed build-up of food debris, dust or dirt on bottoms of cabinet shelves.
- Observed gaskets with slimy/mold-like build-up.
- Equipment and utensils not properly air-dried.
- Plumbing system improperly repaired in women's restroom. Unclog drain.
- Observed garbage on the ground and/or pad around dumpster.
- Observed grease accumulated under cooking equipment.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed walls soiled with accumulated food debris.
- Observed grill line wall soiled with accumulated grease.
- Critical. Observed unlabeled spray bottle.
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8/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface.[shelving ]
- Floors not maintained smooth and durable. Repeat Violation.
- Observed holes in wall.[throughout ]
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6/11/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Foods properly cooked/reheated
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- In use food dispensing utensils properly stored
- Critical. Personnel with infections restricted
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Critical. Thermometers, gauges, test kits provided
- Pre-flushed, scraped, soaked
- Wiping cloths clean, used properly, stored
- Critical. Food contact surfaces of equipment and utensils clean
- Non-food contact surfaces clean
- Critical. Water source safe, hot and cold under pressure
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
- Critical. Presence of insects/rodents. Animals prohibited
- Floors properly constructed, clean, drained, coved
- Critical. Toxic items labeled and used properly
- Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
- Critical. Food management certification valid
- Critical. Employee training validation
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2/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. 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. Corrected On Site.
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.[hws] Repeat Violation.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.[damaged countertop at pass-through] Repeat Violation.
- Floors not maintained smooth and durable.[throughout /note; entire restaurant floor to be tiled within 3 mths] Repeat Violation.
- Observed dusty ceiling tiles and/or air conditioning vent covers.[kitchen ]
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9/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/13/2008 | Routine - Food | Inspection Completed - No Further Action |
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