- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.( inside hood system)
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.( rear glass door fridge)
- Basic - Soiled reach-in cooler gaskets.( kitchen)
- Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored.( 2-door reachin cooler in rear)
- Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment.( thermometer calibration) **Corrected On-Site**
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07/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Nonfood-contact equipment in poor repair.(box freezer in rear with damaged lid)
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.(front reach in cooler)
- Intermediate - Hot water not provided/shut off at employee handwash sink.(men's restroom)
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1/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.(shelves above prep table)
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Hood soiled with accumulated grease.
- High Priority - Raw animal foods not properly separated from each other in holding unit.(chicken over beef in reach on freezer)
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.( front)
- Intermediate - Hot water not provided/shut off at employee handwash sink.(men's restroom) **Corrected On-Site**
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7/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Bowl or other container with no handle used to dispense food. Inside sour cream container
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelves
- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cloth used as a food-contact surface.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Equipment in poor repair.
- Basic - Food storage container/container lid cracked or broken.
- Basic - Gaskets/seals on holding unit in poor repair. At ice machine
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Open dumpster lid.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soiled reach-in cooler gaskets.
- 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. **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. **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.according to manager, tamales were cooked last night on 1/8/13 and at 9:57 am on 1/9/13, tamales were at 74 f in a shelf by cafeteria side.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cooling food overnight, more than 6 hours at a temperature of 74 f
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - Spray bottle containing toxic substance not labeled. Containing degreaser
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1/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Certified Food Manager unable to answer basic Food Code questions.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. NEXT TO HAND SINK EXPOSED TO SPLASH
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. MILK FOR COFFEE NEXT TO HAND SINK Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. FRONT COUNTER HAND SINK Corrected On Site.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. FLOUR Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. REACH IN COOLER
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. TOP OF MACHINE
- Critical - Observed cloth used as a food-contact surface. TO COVER FOOD
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer.
- Observed equipment in poor repair. REACH IN FREEZER
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. AT 3 COMPARTMENT SINK Corrected On Site.
- Critical - Observed food stored on floor. VINEGAR, OIL CONTAINERS Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. REACH IN COOLER BY HANDSINK IN KITCHEN
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. REACH IN COOLER
- Observed open dumpster lid.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW BEEF NEXT TO RAW CHICKEN Corrected On Site.
- Critical - Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation. TAMALES DATE MARKED 7/25/12
- Critical - Observed refrigerated potentially hazardous food received at greater than 41 degrees Fahrenheit. 2 CASES OF CHICKEN AT 50 F
- Observed residue build-up on nonfood-contact surface. ON HANDLE OF REACH IN COOLER
- Observed single-use containers (boxes and/or cans) reused for the storage of food. MILK CARTONS REUSED FOR STORING JUICE
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. RICE Corrected On Site.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. ABC EXTINGUISHER
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. TAMALES
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Wet mop not hung to dry.
- Critical - Working containers of food removed from original container not identified by common name. SUGAR, FLOUR
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8/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. FRONT COUNTER HANDSINK
- Critical - No conspicuously located thermometer in holding unit.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed soiled reach-in cooler gaskets.
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12/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Observed ceiling soiled with accumulated food debris. OVER FOOD PREP STATION
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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7/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory.dispenser in disrepair
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Corrected On Site.
- Observed utensils stored in crevices between equipment. Corrected On Site.
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4/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed equipment in poor repair.knife
- Observed ripped/worn tin foil used as shelf cover.
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12/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.pupusa filling Corrected On Site.
- Critical. Observed food being cooled by nonapproved method.rice cooled in foil covered plastic tub
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Corrected On Site.
- Critical. Observed open packages/bags of food exposing the contents to contamination.dry storage
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.kitchen reachin
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.kitchen reachin
- Critical. Observed raw animal food stored over ready-to-eat food.kitchen reachin
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.clotted cream and slaw\being served with handlelless togo containers
- Observed ice scoop with handle in contact with ice.
- Critical. Equipment food-contact surfaces and utensils not sanitized. Corrected On Site.
- Critical. Reach-in cooler not cleaned prior to accumulation of soil residue.doors and handles
- Observed utensils stored in crevices between equipment.
- Critical. Observed handwash sink used for purposes other than handwashing.to wash silverware Corrected On Site.
- Observed wall soiled with accumulated food debris.
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3/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-32-1 Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. large worn wooden stick used to stir milky liquid in pot
- Critical. Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Violation: 22-17-1 Observed soiled reach-in cooler gaskets.
- Critical. Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue.
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12/15/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked.
- Critical. Observed food container not properly labeled.cookies on counter
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed potentially hazardous food thawed at room temperature.bus pan of raw beef and chicken thawing together in prep area Repeat Violation. Corrected On Site.
- Critical. Observed torn packages/bags of food exposing the contents to contamination.dry storage room
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed raw animal food stored over ready-to-eat food.
- Critical. Observed raw animal food stored over cooked food.
- Critical. Observed food stored on floor.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.ice served with bowl Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. employee touching tortillas with bare hands Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.bar area
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. large worn wooden stick used to stir milky liquid in pot
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Equipment food-contact surfaces and utensils not sanitized.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of soiled material on bean grinder.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed clean equipment stored on floor.
- Critical. Handwash sink not accessible for employee use at all times.blocked by coolers
- Critical. Observed handwash sink used for purposes other than handwashing.used to store plastic lids
- Critical. No handwashing sign provided at a handsink used by food employees.bar area
- Critical. Observed toxic item stored by food.red liquid
- Critical. Observed toxic item stored by utensils.degreaser
- Critical. Observed unlabeled spray bottle.red cleaning liquid
- Critical. License expired within 30 days after expiration date.
- Critical. Establishment operating without a current Hotel and Restaurant license.OWE $262.00
- No copy of latest inspection report.
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. Person in charge failed to insure proper handwashing by employees.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical. Employees not informed of acceptable sanitary practices.
- 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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10/15/2009 | Routine - Food | Warning Issued |
| No report available. | 6/25/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
| No report available. | 6/17/2009 | Complaint Full | Inspection Completed - No Further Action |
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