- Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.lightshields
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.shelving around
- Basic - Cloth used as a food-contact surface.to cover tortillas
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dead roaches on premises.
- Basic - Employee eating in a food preparation or other restricted area.
- Basic - Equipment in poor repair.reach in cooler with an average temperature if 56°
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Floors not maintained smooth and durable.dishwasing room area
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food stored in a location that is exposed to splash/dust.soup stored under handsink
- Basic - Food stored in holding unit not covered.
- Basic - Food stored on floor.
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- 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 - Reuse of single-service articles.gallons of milk being reused to store juices
- Basic - Soiled reach-in cooler gaskets.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
- Basic - Wall soiled with accumulated food debris.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- 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.employee scooping ice with cups
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.fish ceviche 45°, pulled eggs 77, chicken 75, pico de gallo 77, sour cream 67, cut lettuce 67
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.soup 120
- High Priority - Raw animal food stored over cooked food.
- High Priority - Raw animal food stored over ready-to-eat food.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
- High Priority - Roach activity present as evidenced by live roaches found.
- 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 - 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.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Hot water not provided/shut off at employee handwash sink.bar area
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **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.
- Intermediate - Slicer blade soiled with old food debris.
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11/13/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
- Basic - Cardboard used to line food-contact shelves. In walk in cooler.
- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - Cloth used as a food-contact surface.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Floor tiles cracked, broken or in disrepair. By HWS in kitchen.
- Basic - Food stored on floor. Bag of onions. **Corrected On-Site**
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. One of the lights in kitchen.
- Basic - Missing drain plug at dumpster.
- Basic - No handwashing sign provided at a hand sink used by food employees. Front counter, and both bathrooms.
- Basic - Open dumpster lid.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Chicken thawing in standing water. **Corrected On-Site**
- Basic - Server scooping/portioning food (other than ice and beverages) has no hair restraint.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- 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.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Cut tomatoes found at 55°.
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- 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. Touching baleadas with bare hands after being cooked.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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 - Encrusted, soiled material on slicer.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Little bar by kitchen.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. The kit they had was not reading.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- 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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3/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen/ storage and back bar
- 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 - Grease accumulated under cooking equipment.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Storage rooms
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Some units
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- Basic - Wall soiled with accumulated grease.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- 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. Tortillas for immediate serving.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Meats and eggs at prep area, less than 2 hours. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing. Kitchen
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee Bathroom and prep.
- Intermediate - No soap provided at handwash sink. Prep area
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Take out menu
- 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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8/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In rice container.
- 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 - Ice scoop handle in contact with ice.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Fish. **Corrected On-Site**
- Basic - Shelf under preparation table soiled with food debris. Shelf over prep table in kitchen.
- 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) 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.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. By front counter.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **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. Juices.
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1/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- no conspicuously located thERMOMETER PLACED INSIDE UNIT .
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8/31/2012 | Routine - Food | Call Back - Complied |
- Critical - Handwashing cleanser lacking at handwashing lavatory. haNDWASHING SINK in kiTCHEN .
- Critical - No conspicuously located thermometer in holding unit. reach IN COOLER .
- 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. for cooks.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Observed grease accumulated under cooking equipment.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Plumbing system in disrepair. haNDWASHING SINK in kiTCHEN .
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. assorted meats.
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8/21/2012 | Routine - Food | Warning Issued |
- Critical - No handwashing sign provided at a handsink used by food employees. NEXT TO COOKING AREA
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed soiled reach-in cooler shelves. WALKING COOLER
- Critical - Observed uncovered food in holding unit/dry storage area. MOST KITCHEN COOLERS
- Wet wiping cloth not stored in sanitizing solution between uses.
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6/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. most reach in coolers
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed potentially hazardous food thawed at room temperature. beef
- Critical - Observed uncovered food in holding unit/dry storage area. most coolers
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Handwashing cleanser lacking at handwashing lavatory. NEXT TO PREP AREA
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
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9/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. all reach in coolers
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/2/2011 | 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. Working containers of food removed from original container not identified by common name.
- Critical. Observed soiled reach-in cooler gaskets.most coolers
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.all coolers
- Critical. No handwashing sign provided at a handsink used by food employees.
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8/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/22/2010 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed food stored in a prohibited area. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. Corrected On Site.
- Critical. Observed food stored on floor. walking cooler floor
- Critical. Observed uncovered food in holding unit/dry storage area. ALL COOLERS
- Critical. Raw animal food not properly separated from ready-to-eat food.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical. Observed employee improperly washing hands. Corrected On Site.
- Critical. Food-contact surfaces not cleaned between uses with fruits and vegetables and potentially hazardous foods.
- Critical. Observed soiled reach-in cooler shelves.ALL COOLER KITCHEN AREA
- Critical. Observed soiled reach-in cooler gaskets.ALL COOLERS
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of slime in the interior of ice machine. kitchen
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.ALL COOLERS
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. kitchen work table next to stove
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.ALL COOLERS
- Plumbing improperly installed. 3 comp sink remove
- Critical. No handwashing sign provided at a handsink used by food employees. NEXT TO FRYER
- Observed grease accumulated under cooking equipment. kitchen
- Observed grease accumulated on kitchen floor. cooking area
- Observed food debris accumulated on kitchen floor. throghout kitchen area
- Observed wall soiled with accumulated grease. cooking area
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1/12/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit. most coolers
- Critical. Observed potentially hazardous food thawed in standing water. chicken
- Critical. Observed food stored on floor. parking lot water on floor stop
- Critical. Observed food contaminated by unsanitized equipment. most food walking
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Observed employee with no hair restraint.
- Observed gaskets/seals on cold holding unit in poor repair. most coolers
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed utensils in poor condition.
- Clean wiping cloth not properly stored.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.all coolers
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.all coolers
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.all coolers
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.all kitchen equipment
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. No handwashing sign provided at a handsink used by food employees. most sinks
- Observed grease accumulated under cooking equipment.
- No copy of latest inspection report.
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7/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/17/2008 | Routine - Food | Inspection Completed - No Further Action |
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