- Basic - Back door not able to close completely during operation and vermin and/or environmental cross contamination present.
- Basic - Case of liquid margarine stored on floor in kitchen. **Corrected On-Site**
- Basic - Case of hinged lid containers stored on floor in wait station. **Corrected On-Site**
- Basic - Employee with ineffective hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
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4/1/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/16/2013 | Routine - Food | Call Back - Complied |
- Basic - Bathroom door left open other than during cleaning or maintenance. **Corrected On-Site**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Corrected On-Site**
- Basic - Equipment in poor repair. 6 door reach in cooler not able to maintain TCS foods at 41°f or below. Thermostat Adjusted. Unit getting colder.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Yuca, Cheese, and Beef 47° in 6 door reach in cooler. Corrective Action Taken. Thermostat Adjusted. Temperature dropping.
- Intermediate - Ambient air thermometer in 6 door holding unit not accurate within plus or minus 3 degrees Fahrenheit.
- 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. CHEESE.
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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10/14/2013 | Routine - Food | Warning Issued |
- Basic - Case of single-service articles stored on floor in dry storage area. By hallway
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Keys **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. **Corrected On-Site**
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No copy of latest inspection report available. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. Frontline
- Intermediate - Spray bottle containing toxic substance not labeled.
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5/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/10/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 6 door reach-in cooler. See 3A violtion for temperatures Ambient Air at 49 Degrees F.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Bacon Chicken and Cuban Sandwiches 46 Degrees F in 6 door reach-in cooler.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. (OVER EASY EGGS).
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10/9/2012 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach-In Cooler. Ambient Air Temperature at 49 Degrees F. THERMOSTAT ADJUSTED. Temperature declining during inspection.
- Critical - Observed bell peppers stored on floor.
- Observed build-up of grease on hood filters.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cuban Sandwiches, Pork Bacon and Heavy Cream in reach-in cooler at 45 Degrees F.
- Unwrapped single-service utensils not presented so that only the handles are touched. SPOONS.
- Critical - Working containers of food removed from original container not identified by common name. (Small Sugar Container).
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4/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager unable to answer basic Food Code questions. Big 5 foodborne illnesses.
- Critical - Observed Windex improperly stored by single service plates. Corrected On Site.
- Observed employees with no hair restraint. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Rice in pot at 125 Degrees F. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee improperly washing hands.
- Critical - Observed windex improperly stored on top of steamtable.
- Critical - Working containers of food removed from original container not identified by common name. Small Sugar Container.
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4/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/18/2010 | Routine - Food | Call Back - Complied |
- Critical. Working containers of salt removed from original container not identified by common name. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Flan held at 50 Degrees F in True reach-in cooler. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Yuca Reyena held at 128 Degrees F. under heat lamp. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. TRUE reach-in cooler. Do not use until repair is made.
- Critical. Observed rice, water, & sauce stored on floor. Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. SALT.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed nonfood-grade containers used for food storage. CHEESE. Corrected On Site.
- Observed shelf over reach-in freezer not constructed of materials that is smooth and easily cleanable.
- Critical. Observed soiled reach-in cooler gaskets.
- 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.
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8/9/2010 | Routine - Food | Warning Issued |
- Critical. FOOD Storage Containers, Identified with Common Name of FOOD. Working containers holding FOOD or FOOD ingredients that are removed from their original PACKAGES for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD except that containers holding FOOD that can be readily and unmistakably recognized such as dry pasta need not be identified.
- Critical. (A) FOOD shall be protected from cross contamination by: (4) storing the FOOD in PACKAGES, covered containers, or wrappings;
- Critical. (E) Except when dry cleaning methods are used as specified under Section 4-603.11, surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and CONSUMER self-service UTENSILS such as tongs, scoops, or ladles; (3) Before restocking CONSUMER self-service EQUIPMENT and UTENSILS such as condiment dispensers and display containers; (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
- Critical. Hand Drying Provision. Each handwashing lavatory or group of adjacent lavatories shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device.
- Critical. Common Name. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
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3/17/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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