- Basic - Build-up of grease on nonfood-contact surface. / behind the grill / cook line.
- Basic - In-use tongs stored on oven door handle. / front cook line / put tongs in hot water 135F or higher. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. / front salad cooler / **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning. **Corrected On-Site** **Repeat Violation**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. / harvest soup thawed in standing water / manager moved soup back to the cooler / **Corrected On-Site**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. / raw chicken 47F, pre cooked chicken wings 48F overnight / chicken cooler outside walk in cooler.
- Intermediate - Employee used handwash sink as a dump sink. / used to dump ice / **Corrected On-Site**
- Intermediate - Reach-in cooler 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. / raw chicken 47F, pre cook chicken 48F. **Repeat Violation**
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09/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watches. **Corrected On-Site**
- Basic - Floors not constructed to be easily cleanable. deep groutlines causing retention of standing water and food debris.
- Basic - Old labels stuck to food containers after cleaning.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. raw chicken, 48 F; pork, 52 F; boneless chicken, 51 F; less than 2 hours off temperature. corrective action taken: product taken to walk in cooler to chill.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **Corrected On-Site**
- Intermediate - Reach-in cooler 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. Cooler near marinating tumbler in back room.
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5/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Floor area(s) covered with standing water.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Chicken wings, 88-113 F; less than 30 minutes. corrective action taken: product reheated, will be held at or above 135 F;
- Intermediate - Buildup of soiled material on racks in the reach-in cooler. Storage cooler in back chicken prep area.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by ice machine. **Corrected On-Site**
- Intermediate - Sink(s) used for food preparation have welds/joints that are not smooth. Slash guard is separating from side of sink.
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12/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Floor area(s) covered with standing water.
- Basic - Gaskets/seals on holding unit in poor repair. Door on reach in cooler by fryers does not seal shut.
- Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Guava bars.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler by fryers.
- Basic - Nonfood-contact equipment in poor repair. Walk in cooler not maintaining time/temperature control for safety foods at 41 F or below. Unit holding TCS foods at 44-45 F.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Chicken wraps, 95 F; less than 30 minutes. corrective action taken: product reheated, warming unit turned on.
- High Priority - potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Chicken, 45 F; beans, 45 F; soups, 44-45 F;
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Spray cleansers. **Corrected On-Site**
- Intermediate - Ice chute on self-service drink machine soiled/build up of mold-like substance/slime. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by ice machine. **Corrected On-Site**
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7/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Floors not constructed to be easily cleanable. Deep groutlines causing retention of standing water and food debris. **Repeat Violation**
- Basic - Utensils in poor condition. Plantain scoop. **Corrected On-Site**
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Sour cream, 51F; dairy mix, 52F. Corrective action taken: Manager discarded product.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Black beans, 10 pans, 47F-58F. See stop sale.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Black beans.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Repeat Violation**
- Intermediate - Buildup of soiled material on racks in the reach-in cooler. **Corrected On-Site**
- Intermediate - Ice chute soiled/build up of mold-like substance/soil.
- Intermediate - Reach-in cooler 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. Reach in cooler at front counter where salads and condiments are stored.
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1/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained easily cleanable- deep groutlines causing retention of food debris.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Observed buildup of soil on ice dispensing chute and soda nozzles in dining room. Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch. Corrected On Site.
- Observed holding cabinet gasket torn/in disrepair.
- Critical - Observed small flying insects in back storage area.
- Observed walk-in cooler gasket with soil/mold-like build-up. Corrected On Site.
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8/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. Corrected On Site.
- Observed deep groutlines causing retention of standing water.
- Critical - Observed small flying insects in corner near ice machine.
- Critical - Observed toxic container reused for food storage. Sanitizer bottle reused for water. Corrected On Site.
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3/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pink beans, 47-48F at 11AM, in walk-in cooler over night. Stop sale issued.
- Critical - Observed buildup of soil on soda dispensing nozzles. Corrected On Site.
- Observed reach-in cooler gasket torn/in disrepair.
- Observed residue build-up on nonfood-contact surface. Exterior of storage containers- rice, red beans. Corrected On Site.
- Critical - Observed soil buildup inside ice bin. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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11/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing sink in ladies' room. Corrected On Site.
- Critical - Observed buildup of soil in soda dispensing nozzles.
- Observed caulking soiled with accumulated black debris in dishwashing area.
- Observed deep groutlines in kitchen floor causing retention of standing water and food debris.
- Observed nonfood-grade containers used for food storage. Sterlite containers are not NSF certified.
- Critical - Observed small flying insects in dry storage room.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Chicken/cheese wraps, 87F. Warming drawer. Manager removed product, will rapid heat to 165F, hold at or above 135F. Corrected On Site.
- Critical - Three compartment sink leaking large amounts of water in several spots.
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6/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Observed old labels stuck to food containers after cleaning.
- Critical. Observed buildup of soil on soda dispensing nozzles and ice chute at dining room beverage station.
- Observed leaking faucet at mopsink.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical. Observed toxic item stored by food. Cleansers stored near bag-in box soda. Corrected On Site.
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1/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above. Chicken wings. Advised to reheat to 165F, hold at 135F.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Red beans in walk-in cooler, prepared previous day and held overnight, temping 48-54F. Stop sale issued.
- Critical. Observed probe thermometer stored in sanitizer between uses. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms. Watches/bracelets.
- Observed old labels stuck to food containers after cleaning.
- Equipment and utensils not properly air-dried. Pans still wet when stacked and returned to storage rack.
- Observed leaking pipe at plumbing fixture. Mopsink.
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8/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Garlic in oil temp at 56 degree, less than 4 hours Advised
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Self serve salsa bar Repeat Violation.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelet/watch
- Critical. Observed encrusted, soiled material on slicer. Chopper
- Observed dumpster overflowing garbage.
- Observed open dumpster lid.
- Observed grease on the ground and/or pad around grease receptacle.
- Observed garbage on the ground and/or pad around dumpster.
- Observed floor and wall junctures not coved. Broken tiles
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3/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans. 1 can of dill pickles slices
- 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. black beans in walk in cooler cooling since 09-22-09
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 8 pans of black beans temp between 50 to 52 degree all have a date dot of 9/22/09 Stop Sales issuec
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cuban sandwiches on line temp at 82 degree, less than four hours Advised Repeat Violation.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Black beans
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Sneeze guard at self serve condiments is not effective
- Observed in-use utensil stored in standing sanitizer. probe therm. stored in sanitizer Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Did not wash hands before putting gloves on
- Observed food debris accumulated on kitchen floor. Storage room
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. quat santizer for 3 compartment sink Corrected On Site.
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9/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/13/2008 | Routine - Food | Administrative complaint recommended |
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