- Basic - Ceiling soiled with accumulated dust.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
- Basic - Mop/service sink in disrepair.
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.
- Basic - Packaged food labeled improperly or incompletely and does not comply with Federal Standards of Identity.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Packaged food not labeled as specified by law.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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07/30/2014 | Routine - Food | Call Back - Complied |
- Basic - Attached equipment soiled with accumulated grease.
- Basic - Ceiling soiled with accumulated dust.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Mop/service sink in disrepair.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.
- Basic - Packaged food labeled improperly or incompletely and does not comply with Federal Standards of Identity.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw Pork next to carrots
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. STUFFING FOR EMPANADAS
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.
- High Priority - Raw animal food stored over cooked food. Raw pork over cooked black beans.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Packaged food not labeled as specified by law.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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07/29/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Food storage container/container lid cracked or broken.
- Basic - Food stored on floor.
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.
- Basic - Light shield damaged/in disrepair.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Raw animal food stored above unwashed produce.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Raw animal food stored over ready-to-eat food. **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- Intermediate - Combined ready-to-eat, potentially hazardous (time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No probe thermometer provided to measure temperature of food products.
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1/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Ceiling tile missing.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No copy of latest inspection report available.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- Intermediate - Combined ready-to-eat, potentially hazardous (time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared.
- Intermediate - Cutting board(s) stained/soiled. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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8/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Ceiling in disrepair.
- Basic - Ceiling tile missing.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- 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.
- Basic - Food not stored at least 6 inches off of the floor.
- Basic - Food stored in a prohibited area.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Open dumpster lid.
- Basic - Packaged food labeled improperly or incompletely and does not comply with Federal Standards of Identity.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 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 - Dented/rusted cans present. See stop sale.
- High Priority - Live flies in kitchen.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Wild birds present on ground/table/chairs/railings in outside dining room/bar.
- Portable fire extinguisher gauge in red zone. For reporting purposes only.
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2/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham at 60 F and cod-croquettes at 57 F inside walk in cooler #5
- Critical - Violation: 06-05-1 Observed potentially hazardous food thawed in standing water. fish
- Critical - Violation: 08B-09-1 Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Violation: 12A-03-1 Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. employee washed hands on 3 compartment sink
- 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. EMPLOYEE WAS GATHERING UTENSILS, PRODUCT FOR PREPARATION AND PUT ON GLOVES WITHOUT WASHING HANDS
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7/19/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. employee bathroom
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. pots
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk in cooler label #5 contains ham- at 60 F and cod croquettes at 57 F. thermomether inside unit has a tem of 60 F
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.According to employee, products were coocked on 5/16/12 between 4 and 5 pm, it is 5/17/12 products-rice at 54 f, pasta at 51 f, and beef at 52 f at 11 am on 5/17/12.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Deep fat fryer installed without 16-inch separation from open flame. For reporting purposes only. by back of kitchen, several equipment
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit. walk in cooler #4
- No copy of latest inspection report.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No handwashing sign provided at a handsink used by food employees. handsink by warewashing area
- Critical - No handwashing sign provided at a handsink used by food employees. sink in cookline
- No plan review submitted and approved for renovations in progress.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed dispensing equipment that allows contamination of the lip-contact surface. cup inside marinade, inside rice containers
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. EMPLOYEE WAS GATHERING UTENSILS, PRODUCT FOR PREPARATION AND PUT ON GLOVES WITHOUT WASHING HANDS
- Critical - Observed encrusted, soiled material on slicer.
- Observed equipment in poor repair. 2nd ice machine located by walk in cooler
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. employee washed hands on 3 compartment sink
- Critical - Observed food stored on floor. FISH Corrected On Site.
- Critical - Observed food stored on floor. salmon fillet inside walk in cooler
- Observed gaskets with slimy/mold-like build-up. walk in #11
- Observed gaskets/seals on cold holding unit in poor repair. front counter reach in cooler
- Observed hole in ceiling.
- Observed hole in wall. by section that establishment is renovating
- Observed ice scoop with handle in contact with ice.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. reach in by men's bathroom
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham at 60 F and cod-croquettes at 57 F inside walk in cooler #5
- Critical - Observed potentially hazardous food thawed in standing water. fish
- Critical - Observed raw animal food stored over ready-to-eat food. raw ground beef over empanadas
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. spoons, knives, forks
- Observed single-service items stored on floor.LIDS ON FLOOR Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets. back reach in cooler by back door
- Critical - Observed torn packages/bags of food exposing the contents to contamination. bag of rice
- Critical - Observed toxic item stored by food. wd-40, detergent, toxic spray in shelves with food
- Critical - Observed uncovered food in holding unit/dry storage area. beans and rice container
- Critical - Observed unlabeled spray bottle.
- Observed utensils stored in crevices between equipment. knives
- Critical - Portable fire extinguisher not fully charged. For reporting purposes only. class k by warewashing area
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. abc extinguisher
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. juices
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
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5/17/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation.
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12/12/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Hand wash sink lacking proper hand drying provisions.by slicer
- Critical - Handwashing cleanser lacking at handwashing lavatory.by slicer
- Critical - Handwashing cleanser lacking at handwashing lavatory.kitchen
- Critical - Manager lacking proof of Food Manager Certification.
- No copy of latest inspection report.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No handwashing sign provided at a handsink used by food employees.kitchen
- 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 an open beverage container on a food preparation table or over/next to clean equipment/utensils.kitchen
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.shelfs in meat walkin
- Critical - Observed container of medicine improperly stored.maalox on shelf with products
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor.freezer
- Critical - Observed food stored on floor.plantains
- Critical - Observed food stored on floor.walkin
- Critical - Observed handwash sink used for purposes other than handwashing.storage /by slicer
- Observed ice scoop with handle in contact with ice.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.needs scoop with handles in storage containers
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Observed residue build-up on nonfood-contact surface.inside freezer door
- Observed single-service articles stored without protection from contamination.Aluminum containers in kitchen must be inverted
- Critical - Observed soiled reach-in cooler gaskets.
- Observed utensils stored in crevices between equipment.knives
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Critical - Restroom fixtures missing.hand washing sink/missing handle/kitchen
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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9/28/2011 | Routine - Food | Warning Issued |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Label on a food item packaged on-site lacking required information.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food stored on floor.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed packaged food not labeled as specified by law.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed soiled reach-in cooler shelves.
- Observed walk-in cooler gasket torn/in disrepair.
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present.
- Critical - Reach-in cooler not cleaned prior to accumulation of soil residue.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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1/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Observed residue build-up on nonfood-contact surface.
- Observed gaskets with slimy/mold-like build-up.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Observed food debris accumulated on kitchen floor.
- Observed unnecessary items on the premise.
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8/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/10/2010 | 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 stored on floor.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed walk-in cooler gasket torn/in disrepair.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Critical. Reach-in cooler not cleaned prior to accumulation of soil residue.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed residue build-up on nonfood-contact surface.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Observed screen in window torn/in poor repair.
- Observed ceiling in disrepair.
- Critical. Observed lock on exit door that requires a key, tool or special knowledge to open. For reporting purposes only. Corrected On Site.
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9/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/2/2008 | Routine - Food | Call Back - Complied |
| No report available. | 9/25/2008 | Routine - Food | Warning Issued |
| No report available. | 7/25/2008 | Routine - Food | Administrative complaint recommended |
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