- Basic - Accumulation of debris in three-compartment sink. **Corrected On-Site**
- Basic - Bathroom facility not clean.
- Basic - Garbage on the ground and/or pad around dumpster, standing water on floor near back door.
- Basic - Lights out in food preparation, food storage or warewashing area, also RIC.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Unnecessary items on the premise, back area.
- Basic - Unsealed concrete floor in food preparation, food storage shed and back door area. Standing water observed.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- High Priority - Live flies in the back door area, see 33.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue, shed room.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, pork.ric, corrected on site.
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07/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dumpster located outside has no lid or lid open/broken.
- Basic - Food debris/dust/soil residue on dry storage shelves, back storage room.
- Basic - Food stored on floor, onions, cos
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Grease on the ground and/or pad around grease receptacle.
- Basic - Open dumpster lid.
- Basic - Unnecessary items on premises, old equipment, back door area, repeated violation
- High Priority - License expired within 30 days after expiration date. **Corrected On-Site**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, rice and beans, RIC. COS
- Portable fire extinguisher gauge in red zone. For reporting purposes only.
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12/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair, RIC handles in disrepair.
- Basic - Reach-in cooler gasket torn/in disrepair.
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8/8/2013 | Routine - Food | Call Back - Complied |
- Basic - Equipment in poor repair, RIC handles in disrepair.
- Basic - Improper storage of maintenance equipment that interferes with cleaning, organize all closets.
- Basic - Plumbing system in disrepair, HWS, kitchen.
- Basic - Reach-in cooler gasket torn/in disrepair.
- 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, 59 f, RIC, product discarded. COS
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, pork 80 f, unattended, prep area, COS, operator placed meat in refrigerator.
- High Priority - Raw animal food stored over ready-to-eat food, row fish over onions, COS, PRODUCT DISCARDED.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse, 5 pounds of rice, RIC, improper cooling.COS product discarded.
- Intermediate - Handwash sink not accessible for employee use at all times, kitchen, pluming in disrepair.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, rice, beef, pork. **Corrected On-Site**
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8/7/2013 | Routine - Food | Warning Issued |
- Basic - Old, unused equipment stored in outside storage. ORGANIZATION OF ALL CLOSETS!
- Basic - Wall soiled with accumulated food debris, throughout kitchen and outside storage.
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit, 47? chicken, ox, fish, pork; constant taking out to reheat, moved to freezer.43?
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5/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust--openings at roof; where rice, onions stored.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Light not functioning-kitchen.
- Nonfood-contact equipment not designed and constructed in a durable manner-rusty bottom shelf Repeat Violation.
- Observed clean equipment stored on floor-kitchen
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands-prior to putting on gloves.
- 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.-lickinng and testing food on glove without changing or washing hands.
- Observed grease on the ground and/or pad around grease receptacle.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation-cooked over raw fish Corrected On Site.
- Observed unnecessary items on the premise-outside; boxex, barrels.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above-buffet. Corrected On Site. Turned up to 135 degrees.
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11/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/20/2012 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours chicken cooked and placed in cooler at 8:30 am today, its 1:47pm temperature at 71 degrees-stop sale.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine-chlorine.
- Nonfood-contact equipment not designed and constructed in a durable manner-bottom shelf rusty.
- Critical - Observed cracked, broken or missing grease trap lid. Repeat Violation.
- Critical - Observed food being cooled by nonapproved method-Chicken stacked high in large pan sine 8:30am at 1 degrees at 1:49 pm today.
- Critical - Observed food stored on floor-bag of onions--dry storage.
- Observed unnecessary items on the premise-2 door cooler not working-kitchen.
- Observed unnecessary items on the premise-dry storage room not organized.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Chicken and Turkey cooked and placed on table then placed in cooler by 12 noon at 71 degrees at 1:47 am-stop sale. 2 coolers in kitchen.
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7/19/2012 | Routine - Food | Warning Issued |
- Observed build-up of grease on nonfood-contact surface. cookline equipment
- Observed build-up of grease on nonfood-contact surface. hood and filters.
- Critical - Observed cloth used as a food-contact surface. plantains. Corrected On Site.
- Critical - Observed cracked, broken or missing grease trap lid. missing grease trap lid.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Before putting gloves on. Corrected On Site.
- Observed food debris accumulated on kitchen floor. under equipment and drystorage shed.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3 compartment sink. Corrected On Site.
- Observed grease accumulated under cooking equipment.
- Critical - Observed live flies in kitchen.
- Observed single-service articles stored without protection from contamination. aluminum pans not inverted.
- Critical - Observed unwashed fruits/vegetables stored with other ready-to-eat food. cut onions stored with unpeeled onions. Corrected On Site. cut unions discarded.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. plantains, plantains water at the prep area. explained and implemented time control procedure.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. turkey, plantains at the steam table. Corrected On Site. explained abnd implemented time control procedure.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. handling money the serving food without changing gloves, handling soiled equipment then food without changing gloves. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. glass door reach in cooler, traulsen reach in cooler. potentially hazardous food must not be held in this units until proper temperature can be maintained. Repeat Violation.
- Critical - Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. steam table. Repeat Violation.
- Critical - No thermometer provided to measure temperature of food product.
- Observed build-up of grease on nonfood-contact surface. kitchen equipment. Repeat Violation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting gloves on. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. deep, closed stacked containers.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Critical - Observed food stored on floor. dry storage shed. Corrected On Site.
- Critical - Observed food stored on floor. onions.
- Observed grease accumulated under cooking equipment.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. salad.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. seafood, plant foods in the glass door reach in cooler. According to owner less than 4h out of temperature (ambient temp of the unit 49 degrees fahrenheit). Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. turkey, pork in the traulsen reach in cooler. Repeat Violation.
- Critical - Observed unpackaged food in an unprotected holding unit in a customer/nonsecure area. backyard.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. fish, chicken, turkey, pork, plantains on the steam table. Repeat Violation.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
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8/22/2011 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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3/29/2011 | Routine - Food | Call Back - Complied |
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Raetone reach in cooler (produce only). Potentiallly hazardous food must not be held in this unit until proper temperature can be maintained.
- Critical. Observed food stored on floor. plantains . Corrected On Site.
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. kitchen shelves in disrepair
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. kitchen shelves.
- Observed build-up of grease on nonfood-contact surface. cookline equipment
- Observed build-up of grease on nonfood-contact surface. hood & filters
- Critical. Observed bathroom doors left open other than during cleaning or maintenance. Corrected On Site.
- Observed grease on the ground and/or pad around grease receptacle.
- Observed grease accumulated under cooking equipment.
- Observed food debris accumulated on kitchen floor.
- Critical. License expired more than 30 days, but not more than 60 days, after expiration date.
- 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. expired employee training
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1/19/2011 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. turkey, seafood in glassdoor RIC. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. raw beef at the prep area. Corrected On Site. moved to a freezer.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. pork at the prep area. Corrected On Site. reheated. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. turkey at the hot holding cabinet. Corrected On Site. voluntarily discarded
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. PHF at the front counter steamtable. less than 4h out of temperature according to PIC. Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. fogel glassdoor RIC. PHF must not be held in this unit until proper temperature can be maintained.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. TRUE glassdoor RIC (empty)
- Critical. Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. hot holding cabinet.
- Critical. Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. steamtable
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site. Repeat Violation.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves, front counter. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Observed interior of reach-in freezer soiled with accumulation of food residue.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. prep table lower shelves
- Critical. Hand sink missing in food preparation room or area. front counter area (steam table), a hand sink has been placed at the front counter aa but is not installed (no water lines connected) Repeat Violation.
- Observed grease on the ground and/or pad around grease receptacle.
- Observed grease accumulated on kitchen floor.
- Observed food debris accumulated on kitchen floor.
- Observed wall soiled with accumulated food debris.
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9/20/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. steamtable. less than 4h out of temperature according to PIC. operator turn the unit hotter.
- Critical. Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. steamtable, Corrected On Site, opertor turn the unit hotter.
- Critical. Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical. Observed food stored on floor. plantains in kitchen floor.
- Critical. Observed food stored on floor. onions in drystorage area.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. front counter.
- Critical. Observed employee dry hands on clothes/apron after washing.
- Critical. Observed employee wash hands with no soap.
- Critical. Equipment food-contact surfaces and utensils not sanitized.
- Critical. Hand sink missing in food preparation room or area. A handsink must be installed at the front counter steamtable area.
- Critical. Observed bathroom doors left open other than during cleaning or maintenance. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Kitchen.
- Observed food debris accumulated on kitchen floor.
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4/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PHF in "true" glassdoor RIC, less than 4h out of temp according to PIC.
- Critical. Violation: 03D-01-1 Observed food being cooled by nonapproved method. stacked closed deep containers.
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. "TRUE" glassdoor RIC. PHF mus not be held in this unit until fixed.
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. red glassdoor RIC. PHF must not be held in this unit until fixed.
- Critical. Violation: 08A-27-1 Observed raw animal food stored over cooked food. RIF.
- Critical. Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. rice.
- Critical. Violation: 12A-09-1 Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical. Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves.
- Violation: 15-38-1 No mop sink or curbed cleaning facility provided.
- Critical. Violation: 20A-09-1 Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Critical. Violation: 22-28-1 Observed interior of reach-in cooler/freezer soiled with accumulation of food residue.
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. cookline equipment
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. non working "Victory" RIC, used for drystorage.
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen shelves
- Critical. Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink. restroom.
- Violation: 36-11-1 Floors not maintained smooth and durable.
- Violation: 36-15-1 Observed food debris accumulated on kitchen floor.
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10/14/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PHF in "true" glassdoor RIC, less than 4h out of temp according to PIC.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. PHF in prep area.
- Critical. Observed food being cooled by nonapproved method. stacked closed deep containers.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. "TRUE" glassdoor RIC. PHF mus not be held in this unit until fixed.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. red glassdoor RIC. PHF must not be held in this unit until fixed.
- Critical. Observed raw animal food stored over cooked food. RIF.
- Critical. Observed food stored on floor. kitchen
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. rice.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves.
- No mop sink or curbed cleaning facility provided.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Critical. Observed interior of reach-in cooler/freezer soiled with accumulation of food residue.
- Observed build-up of grease on nonfood-contact surface. cookline equipment
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen shelves
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. non working "Victory" RIC, used for drystorage.
- Critical. Hot water not provided/shut off at employee hand wash sink. restroom.
- Floors not maintained smooth and durable.
- Observed food debris accumulated on kitchen floor.
- No copy of latest inspection report.
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10/13/2009 | Routine - Food | Warning Issued |
| No report available. | 3/17/2009 | Routine - Food | Call Back - Complied |
| No report available. | 1/14/2009 | Routine - Food | Warning Issued |
| No report available. | 9/17/2008 | Routine - Food | Inspection Completed - No Further Action |
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