- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food stored on floor. Inside tall reach in cooler, a bag of bread and also 2 cases of bread.
- Basic - Ice bucket stored in contact with ice in ice bin.
- 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. Cookies
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- Intermediate - Employee applied hand antiseptic in place of washing hands as required.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Probe thermometer not within the intended measuring range of use.
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10/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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. Wrapped cookies, salads
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Single-service items for customer self-service not properly protected to prevent contamination. Spoons
- Basic - Soap/paper towels/hand antiseptic provided at a non-handwash sink. By the 3 compartment sink
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Spinach empanada 122 f (about 2 hours)-operator raised the temperature of the unit
- High Priority - Raw animal food stored over ready-to-eat food. Raw salmon over rte chicken inside reach in cooler **Corrected On-Site**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. Employee dumping ice. **Corrected On-Site**
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4/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Reach-in cooler gasket torn/in disrepair.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 71°F corrective action taken. Put in WIC
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10/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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 not working items removed and placed in other coolers
- 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. Cloth by coffee station sitting on counter
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
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4/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Wet wiping cloth not stored in sanitizing solution between uses. SOLUTION AT 0 PPM Corrected On Site.
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5/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Displayed food not properly protected from contamination.apples
- Floors not maintained smooth and durable.broken title under equipment
- Critical - Label on a food item packaged on-site lacking required information.
- Lights missing the proper shield, sleeve coatings or covers.in pastrie holding unit
- 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. employees training provided expired 01/21/2011 Repeat Violation.
- Critical - Observed dented cans.
- Observed equipment in poor repair.counter top by warewashing sink
- Observed equipment in poor repair.pastrie holding unit
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Observed ice bucket with handle in contact with ice.
- Critical - Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed interior of microwave soiled.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.Beef,chicken and spinach empanadas at 95 degrees inside pastries holding unit .
- Wet wiping cloth not stored in sanitizing solution between uses.on prep table
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12/30/2011 | Routine - Food | Administrative complaint recommended |
- Floors not maintained smooth and durable.Missing tiles under equipment
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.Milk thermometer
- Lights missing the proper shield, sleeve coatings or covers.Pastries holding unit
- 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. Employee training expired 1/21/2011
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed food debris accumulated on kitchen floor.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.Cooked chicken
- Critical - Stem type thermometer not within the intended measuring range of use.
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7/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. BOILED EGGS (47F).
- Critical - Commercially processed food not reheated to 135 degrees Fahrenheit for hot holding. SOUPS (114F).
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site. Repeat Violation.
- Critical - Handwashing cleanser lacking at handwashing lavatory. PREPARATION AREA.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. SALMON USED FOR SALMON WASABI SANDWICH.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed employee improperly washing hands. NOT SUPPLIES.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. HARD BOILED EGGS (USED FOR EGG SALAD) 47F.
- Critical - PERSON IN CHARGE unable to answer basic Food Code questions.
- Critical - Person in charge failed to insure proper handwashing by employees.
- Critical - Person in charge failed to insure that employees properly reheating food.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. SOUPS AT HOT HOLDING (114F).
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. HARD BOILED EGGS.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. SALMON SANDWICHES (BREAKFAST).
- Critical - Stop Sale issued due to adulteration of food product. BOILED EGGS SPOILED AND CHANGED COLORING. 47F.
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3/22/2011 | Complaint Full | Administrative complaint recommended |
- Critical. No conspicuously located thermometer in holding unit.Pastries holding unit
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Inside holdin cabinets
- Critical. Hot water not provided/shut off at employee hand wash sink.
- Critical. Observed the presence of insects by soda machine.
- Floors not maintained smooth and durable.Broken tiles under equipment
- Critical. Manager lacking proof of Food Manager Certification. Repeat Violation.
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10/4/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. This violation must be corrected by : 6/30/10.No proof of food manager certification available at time of inspection.
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7/7/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ALL PHF MOVED TO ANOTHER COOLER Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. REACH_IN COOLER UNDER 3-COMPARTMENT SINK AMBIENT TEMPERATURE 56F. DO NOT USE REACH_IN COOLER UNTIL FIXED. FAX REPAIRED INVOICE TO MY ATTENTION TO 305-499-4079.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. REACH_IN COOLER WITH STANDING WATER.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. CABINET UNDER BAIN MARIE
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. WALK_IN COOLER FANS
- Wet mop not hung to dry.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 6/30/10.
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4/30/2010 | Routine - Food | Warning Issued |
- Critical. Displayed food not properly protected from contamination. PASTRIES
- Critical. Manager lacking proof of Food Manager Certification.
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12/29/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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