- Basic - Bathroom door left open other than during cleaning or maintenance.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Operator unable to provide documentation for source of fish. See stop sale.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. *sandwich 48°F, *cut tomato 51°F, *cheese 51°F, *poultry 50°F corrective action taken by moving to a working unit and turning unit up to maintain temperature.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. *Croquettes 120°F, *cheese pastry 110°F corrective action taken. Doors put back on heat holding unit to maintain temperature.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer - all products not commercially packaged. **Corrected On-Site** **Repeat Violation**
- 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.
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10/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Floor tiles cracked, broken or in disrepair. Kitchen
- Basic - Food stored in a prohibited area. Drinks stored on the floor in restroom **Corrected On-Site**
- Basic - Hood soiled with accumulated grease.
- Basic - Missing drain plug at dumpster.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. All
- Basic - No hot running water at mop sink. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Single-service articles not stored inverted or protected from contamination.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer - all products not commercially packaged.
- High Priority - Vacuum breaker missing at hose bibb.
- 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 - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. **Corrected On-Site**
- Intermediate - No hot running water at three-compartment sink. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Restroom.
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3/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Hood soiled with accumulated grease.
- Basic - Nonfood-grade bags used in direct contact with food.
- Basic - High Priority - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Roaches.
- High Priority - Raw animal food stored over ready-to-eat food. Reach in coolers. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. On top of reach in cooler **Corrected On-Site**
- 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. Big 5
- Intermediate - Interference/obstruction with the inspector's right of entry and access at any reasonable time. Upstairs apartment no access.
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10/24/2013 | Routine - Food | Warning Issued |
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing.
- 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. Preparing sandwich with bare hands.
- High Priority - Employee washed hands with no soap.
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef over bread. **Corrected On-Site**
- Intermediate - Certified food manager fails to exhibit active managerial control. Employee not washing hands properly, bare hand contact with food, drying hands with apron, hand wash sick blocked and not being used .
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink used for purposes other than handwashing.
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3/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed toxic item stored by food. Corrected On Site.
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10/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. beef,beans Corrected On Site.
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5/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Hand wash sink lacking proper hand drying provisions. kitchen 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. cutting bread with bare hands. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands before putting on gloves Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Observed reuse of single-service articles. owner stated the margarine containers of rice is not for customers. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. bottles in kitchen not labeled
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12/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/29/2011 | Routine - Food | Emergency Order Callback Complied |
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- 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 - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Observed employee with no hair restraint.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Corrected On Site.
- Critical - Observed rodent activity as evidenced by 45+ fresh rodent droppings found, locations include 23 + fresh rodent droppings found in a storage/food prep room located 2 ft from the kitchen, this storage room/food prep room have 2 reach in coolers and 2 reach in freezers and 2 rice cookers in this room, rice was being cooked at the time of inspection. Also, found 24+ fresh rodent droppings located in the kitchen underneath a food prep table behind bags of rice, beans and other plant foods.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
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6/28/2011 | Routine - Food | Emergency order recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed raw animal food stored over ready-to-eat food. Raw poultry over bananas
- Critical. Hot water not provided/shut off at employee hand wash sink. Repeat Violation.
- Critical. Manager lacking proof of Food Manager Certification and no one certifed at this location.
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11/17/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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