- Basic - Covered waste receptacle not provided in women's bathroom. **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Equipment in poor repair. Reach in cooler in kitchen ambient temperature 43°F
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - No container installed for catching grease from hood drip tray. **Repeat Violation**
- Basic - No copy of latest inspection report available. **Repeat Violation**
- Basic - No handwashing sign provided at a hand sink used by food employees. Restroom **Repeat Violation**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Repeat Violation**
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Kitchen: *poultry and beef steaks 50°F
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. *fried chicken 120°F, *Rice 125°F corrective action taken by reheating. **Repeat Violation**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. *Poultry and beef steaks 50°F
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Repeat Violation**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Restroom **Repeat Violation**
- Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation**
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10/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Hood soiled with accumulated grease.
- Basic - Lack of toilet tissue at each toilet.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In both hot boxes that holds the empanadas.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. In kitchen.
- Basic - No container installed for catching grease from hood drip tray.
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees. In kitchen and restroom.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Live, small flying insects in food preparation area. Front counter.
- High Priority - Live, small flying insects in food storage area.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken empanadas 114°F, corrective action taken by turning up hating element.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Restroom.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No soap provided at handwash sink. In bathroom.
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2/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Big 5
- Intermediate - No handwash sink for employees. Kitchen.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. All
- Intermediate - No soap provided at handwash sink. Front counter.
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10/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/10/2013 | Routine - Food | Call Back - Complied |
- Basic - Case of single-service articles stored on floor in dry storage area.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen and storage room.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler located in the kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef , chicken, plant food
- High Priority - Small flying insects in storage room and kitchen areas. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Big 5
- Intermediate - Cold holding equipment incapable of 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. Reach in cooler in kitchen.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Three compartment sink.
- Intermediate - Handwash sink not accessible for employee use at all times. Front counter
- Intermediate - No handwash sink for employees. Kitchen **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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1/8/2013 | Routine - Food | Warning Issued |
- Critical - Observed encrusted material on can opener.
- Critical - Observed incorrect information on Hotel and Restaurant license. observed seating in establishment (10). licensed for 0 seating.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese
- Critical - Observed the presence of insects, rodents, or other pests. ants on storage room shelf
- Critical - Observed toxic item stored by food. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. pastry Corrected On Site.
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7/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed an employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
- Critical - Observed employee improperly washing hands.
- Observed employee with no hair restraint.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Corrected On Site.
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1/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. front counter
- Critical - Handwashing cleanser lacking at handwashing lavatory. front counter
- 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. Pro
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed encrusted material on can opener.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. reach in cooler at 45 degrees for beef and chicken
- Critical - Observed rodent activity as evidenced by 20+ dried rodent droppings found behind and under reach in freezer at thr front counter Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site. pastry hot box , beef,chicken ,cheese foods
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
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7/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 05-08-1 No thermometer provided to measure temperature of food product.
- Violation: 13-03-1 Observed employee with no hair restraint.
- Critical - Violation: 53B-08-1 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. Pro
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3/21/2011 | Routine - Food | Call Back - Complied |
- 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. Pro
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Observed employee with no hair restraint.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed rodent activity as evidenced by 9+ dried rodent droppings found in the front counter area behind a coca cola reach in cooler.
- Observed utensils stored in crevices between equipment.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).eggs,beef,rice in reach in cooler behind counter.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.
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3/18/2011 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. LESS THAN 4 HOURS Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. LESS THAN 4 HOURS Corrected On Site.
- 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. Handwash sink not accessible for employee use at all times.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 10/18/2010.
- 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. Pro This violation must be corrected by : 1 /15/2010.
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8/18/2010 | Routine - Food | Warning Issued |
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed encrusted material on can opener.
- Observed single-service items stored on floor. Corrected On Site.
- Observed single-service articles stored without protection from contamination. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions.
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4/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Observed employee with no hair restraint.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Observed open dumpster lid.
- 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. Pro
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3/10/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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