- Basic - Employee personal items stored in or above a food preparation area.
- Basic - Food stored in holding unit not covered.
- Basic - Food stored on floor. **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- 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.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.
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07/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored in holding unit not covered.
- Basic - Food stored on floor.Tortillas
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Plumbing improperly installed.hose discharging into hand sink
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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2/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
- 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.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Plumbing improperly installed.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Handwash sink not accessible for employee use at all times.
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10/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - No soap provided at handwash sink. Prep bar area **Warning**
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6/18/2013 | Routine - Food | Call Back - Complied |
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Fish and pork **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice, tamales, shredded beef. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Ceviche: Mahi Mahi and swai fish **Warning**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Beef 44?f in walk in cooler **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation** **Warning**
- Intermediate - Handwash sink missing in food preparation room or area. During inspection observed prep and dishwashing area with no hand sink, operator stated a wall was put in place to divide the original area. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Colander **Corrected On-Site** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.kitchen **Warning**
- Intermediate - No soap provided at handwash sink. Prep bar area **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Rice, tamales, shredded beef in walk in cooler **Warning**
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4/2/2013 | Routine - Food | Warning Issued |
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW CHICKEN OVER BEEF WALKIN COOLER
- Critical - Observed toxic item stored by food. CHEMICAL OVEER ICE MACHINE BYY DOOR
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11/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/9/2012 | Routine - Food | Call Back - Complied |
- No mop sink or curbed cleaning facility provided.
- Critical - Observed food stored on floor. ONIONS
- Critical - Observed live flies in kitchen.
- 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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2/6/2012 | Routine - Food | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Handwash sink not accessible for employee use at all times.Equipment blocking access
- 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. New employees hired less than 60 days
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.Raw mahi-mahi used for ceviche
- Critical - Observed expired Food Manager Certification.
- Observed ice scoop with handle in contact with ice.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Plumbing improperly installed.Drain line
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Critical - Observed ready-to-eat, potentially hazardous food (dressing) marked with a date that exceeds 7 days after opening/preparation.
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6/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food (cooked rice) not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Faucet/handle missing at plumbing fixture. Repeat Violation.
- Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands/changing gloves. Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area/behind ice machine.
- Critical - Person in charge failed to insure proper handwashing by employees.
- Plumbing system improperly repaired-corner handwash sink.
- Critical - Ready-to-eat, potentially hazardous food (flan) prepared on site and held more than 24 hours with not properly date marked.
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2/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine/sanitizing bucket. Corrected On Site. Repeat Violation.
- Faucet/handle missing at plumbing fixture.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site. Repeat Violation.
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9/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Observed food being cooled by nonapproved method. Repeat Violation.
- Observed in-use utensil stored in standing, soiled water less than 135 degrees Fahrenheit. Corrected On Site.
- Observed insect control device installed over food preparation area. Corrected On Site.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed.
- Critical. Person in charge failed to insure proper cooling.
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements-improper cooling observed.
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4/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed food being cooled by nonapproved method.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
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10/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/8/2009 | Routine - Food | Call Back - Complied |
| No report available. | 4/27/2009 | Routine - Food | Warning Issued |
| No report available. | 10/7/2008 | Routine - Food | Inspection Completed - No Further Action |
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