- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. / employees bags directly on to of a container of breading / **Corrected On-Site**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. / watches.
- Basic - Employee with no hair restraint while engaging in food preparation. / sandwich makers.
- Basic - Floor tiles cracked, broken or in disrepair./ under 3 sink.
- Basic - Ice scoop stored with handle in contact with ice in ice bin.
- Basic - Lime scale build-up inside ice machine.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. / reach in cooler across from sandwich make table.
- Basic - Reuse of single-use articles. / reuse sandwich bags for deli meat.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. / kitchen hand sink.
- Basic - Wall in disrepair. / behind sandwich presser / kitchen.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. / front counter.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. / sanitizing bucket under 3 sink.
- Basic - Working containers of food removed from original container not identified by common name. / a container of breading / dry storage rack next to cash register.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. / white rice 128F / steam table / reheated to 167F / **Corrected On-Site**
- High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. / sandwich maker touched shirt and pants and then engaged in food preparation without washing hands / advised manager and employee.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. / raw shell eggs stored with peppers / sandwich make station cooler.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. / sandwich make station cooler, reach in cooler across from sandwich station.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. / numerous items in reach in cooler / across from sandwich make table.
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10/02/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Foodhandler had cup of beverage with no lid next to slicer.
- Basic - Soiled reach-in cooler gaskets. Reach in cooler 1 on cook line.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Pork 54f in reach in cooler 2 held overnight. Sees top sale.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Pork 55f in reach in cooler 2 held overnight. See stop sale.
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5/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee lunch in a cold holding unit with food to be served to customers. Yogurt, water, and apple in reach in cooler behind front counter. **Corrected On-Site**
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken 70f for 3 hours at sandwich make cooler.Corrective action: chicken moved to reach in cooler.
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. Ham 60f for 2 hours sitting on the slicer while food handler prepares cuban sandwiches. Corrective action: ham put in reach in cooler for temperature recovery.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control. Fried pastries in display case at front counter. 2 hours, sandwiches at 50f for 2 hours. Corrective action: food manager put time mark of when item was placed on time control.
- Intermediate - Handwash sink used for purposes other than handwashing. Food handler cleaned Thermometer at hand washing sink by ovens.
- Intermediate - Hot water supply not maintained during peak periods. Hot water turned off in women's bathroom hand washing sink. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Potatoes 80f in walk in cooler. Corrective action: lid opened partially to allow airflow.
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3/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Milk 65 in the two door reach in cooler by the steam table
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Poultry 45. Turkey 49. Beef 47 in the three door unit on the cook line
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. White rice, yellow rice, tripleta and ham all in the kitchen.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. On the cook line
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Multiple items wee covered while cooling in the walk in cooler, pork, ham, etc **Corrected On-Site**
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9/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Upright Reach in cooler gaskets
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cardboard used to line nonfood-contact shelves. Cabinet, front line
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Beef
- Basic - Garbage on the ground outside back of facility
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Upright cooler
- Basic - Ripped/worn tin foil used as food-contact shelf cover. Front line counter
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Cook was removing beans heated only to 141 for hot holding. Cook continued heating
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
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2/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Icemaker scoop stored on cardboard box
- Light not functioning. Walk in cooler
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Cookline and 3 bay sink
- Observed coffee cups improperly stored too close to mopsink. Potential for contamination
- Observed gaskets/seals on cold holding unit in poor repair. Makeline cooler
- Critical - Observed interior of sandwich and reach in cooler soiled with accumulation of food residue.
- Critical - Observed potatoes stored on floor under frontline steam table
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Chicken over beef in walk in cooler
- Critical - Observed slight encrusted, soiled material on slicer.
- Critical - Observed unlabeled chemical spray bottle by soda boxes
- Observed walls in disrepair. Men's and women's rest rooms
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. Icemaker filter dated 7-2011
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9/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/30/2012 | Routine - Food | Call Back - Complied |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Tested below 50 ppm Corrected On Site.
- Food-contact surface not smooth and easily cleanable. Damaged, melted food container/lid
- Grease receptacles not on proper pad. Repeat Violation.
- Observed a nonfood-grade basting brush used in food. Corrected On Site.
- Observed build-up of food debris on hot holding cabinet Repeat Violation.
- Observed build-up of food debris, dust or dirt on interior of frontline cabinet
- Observed build-up of grease on outside of rice cooker.
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. Cooked pork incorrectly date marked Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer. Repeat Violation.
- Critical - Observed food stored on floor. Beef, chicken in kitchen
- Observed nonfood-contact equipment in poor repair, blade guard missing on slicer.
- Observed residue build-up on and around band slicer.
- Observed residue build-up on outside of frontline rice bin
- Critical - Observed unlabeled chemical spray bottle at warewashing area
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.Butter 124F less than 1 hour, reheated to 165F for hot holding
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2/29/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 04-01-1 Glass door cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 47-50F Do not store potentially hazardous foods in this unit until maintaining 41F or colder This violation must be corrected by : 8 25 11.
- Violation: 33-11-1 Missing drain plug at dumpster.
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8/25/2011 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Beef 47-50F cooling overnight per operator
- Critical - Glass door cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 47-50F Do not store potentially hazardous foods in this unit until maintaining 41F or colder This violation must be corrected by : 8 25 11.
- Missing drain plug at dumpster.
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food being cooled by nonapproved method.Beef cooling in covered pan between two other pans in walk in cooler. Advised to not stack pans on top of each other during cooling.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Milk 47-50F overnight per operator This violation must be corrected by : 8 25 11.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Sliced ham 48-50F over 4 hours per operator This violation must be corrected by : 8 25 11.
- Observed residue build-up on interior of makeline cooler
- Observed spent cooking oil containers on ground outside back of establishment
- Observed wall damaged and heavily soiled around cookline handsink
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.Made cuban and tripleta sandwiches on makeline Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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8/24/2011 | Routine - Food | Warning Issued |
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed encrusted, soiled material on slicer.
- Observed grease accumulated on kitchen floor.Behind cookline equipment
- Observed nonfood-grade containers used for food storage.Common plastic storage tubs used for pastries and several other foods.
- Observed residue build-up on interior of hot holding box
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3/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/24/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Beef 51F, pork 46F in glass door cooler overnight per operator.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Cooked ground beef 48F coong overnight per operator
- Critical. Observed food being cooled by ineffective method.Food cooling in too large quantity and covered in reach in cooler.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Ground beef, 48F cooling overnight per operator
- Critical. Glass door cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 46-51F. Alternate refrigeration available. Do not store potentially hazardous foods in this unit until maintaining 41F or colder
- Critical. Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.Gla s door cooler, read 40Ffood temperature 51F.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.Employee washed hands in 3 bay sink.
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing.Tested Below 50 ppm
- Observed wall in disrepair behind sandwich press.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed ceiling soiled with accumulated food debris.Cookline
- Critical. Observed unlabeled chemical spray bottle by cookline handsink
- Critical. Observed unlabeled chemical spray bottle at warewashing area
- Critical. Observed expired Food Manager Certification. Javier Pena This violation must be corrected by : 11 24 10.
- Critical. No proof of required employee training provided. This violation must be corrected by : 11 24 10.
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9/24/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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10/21/2009 | Complaint Full | Admin. Complaint Callback Complied |
- Critical. Original container: properly labeled, date marking
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Sanitizing concentration
- Outside storage area clean, enclosure properly constructed
- Outside storage area clean, enclosure properly constructed
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10/21/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.208 lbs of raw pork at 52-66F since friday per operator Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.115 lbs beef at 56F since friday per operator
- Critical. Observed food being cooled by nonapproved method.Black beans cooling in 1 gallon containers in walk in cooler Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Glass door cooler food temperatures 44-52F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder.
- Critical. Observed unpackaged food in an unprotected holding unit in a customer/nonsecure area.Reach in freezer in restroom hallway Repeat Violation.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.Chicken over pork in glass door cooler.
- Critical. Observed food stored on floor.Meat in walk in cooler Repeat Violation.
- Critical. Observed soiled reach-in cooler gaskets.2 door manitowok cooler
- Critical. Observed interior of reach-in freezer soiled with accumulation of food residue.
- Critical. Observed interior of reach-in cooler door tracks soiled with accumulation of food residue. Repeat Violation.
- Dumpster not on proper pad.
- Critical. Outer openings not protected with self-closing doors.Back door Repeat Violation.
- Lights missing the proper shield, sleeve coatings or covers.Walk in cooler Repeat Violation.
- Critical. Observed unlabeled spray bottle.3 bay sink Repeat Violation.
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7/6/2009 | Complaint Full | Administrative complaint recommended |
| No report available. | 6/26/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/14/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/24/2009 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 2/24/2009 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 2/20/2009 | Routine - Food | Warning Issued |
| No report available. | 9/24/2008 | Routine - Food | Inspection Completed - No Further Action |
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