- Basic - Bathroom door not self-closing.
- Basic - Bowl or other container with no handle used to dispense food. Plastic bowl in rice and beans
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelf next to stove top, used to hold mircowave
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Food stored on floor.bag of potatoes
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Reuse of single-service articles. Aluminum pans in dry storage room
- Basic - Stored food not covered in walk-in cooler.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- 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.
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Corrective action taken. Placed in walk in cooler.
- Intermediate - Handwash sink used for purposes other than handwashing. Cook rinsed potatoes in handsink
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. All food in walk in cooler
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09/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Red beans, rice, black beans
- Basic - Cardboard used to line food-contact shelves. Under prep table.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Pork , soup/stew.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Reach in cooler/sandwich make table.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Bread/Walk in cooler
- Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pans and lids, cook's line
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. Ham 47°
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Live, small flying insects in food preparation area. Through out kitchen, mixer area.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Chopped vegetables, sugar
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage, stuffed potatoes, front steamtalble **Corrected On-Site**
- High Priority - Raw animal food stored over cooked food. Chicken, pork stored over black beans, soup **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Shelled eggs **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Marinated chicken, cooked black beans, soup, stew, Walk in cooler.
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4/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee chewing gum while preparing food.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon/front counter.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Bread.
- Basic - Opened employee beverage container in a hot holding unit with food to be served to customers. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Shrimp.
- Basic - Raw animal food stored above unwashed produce. Walk in cooler
- 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 - Deli meats cold held at greater than 41 degrees Fahrenheit. Sliced ham 59 corrective action taken, iced down all tcs items .
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food. Large container in Walk in cooler used for marinating chicken pork, bread.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Stuffed potatoes, empanadas, ham croquettes. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Pork and beef.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen
- Intermediate - No soap provided at handwash sink.
- Intermediate - Spray bottle containing toxic substance not labeled.
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10/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Rice and beans.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Front counter. Tongs, service spoons and ladles all stored together in one container. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Missing drain plug at dumpster.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Cuban sandwiches.
- Basic - Open dumpster lid.
- Basic - Raw animal food stored above unwashed produce. Walk in cooler.
- Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. Unwrapped straws.
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Nonfood-grade containers used for food storage ' direct contact with food. Walk in cooler, marinated meat.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Stuffed potatoes, empanadas in front display holding unit.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken/ beef.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen. **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.
- Intermediate - Spray bottle containing toxic substance not labeled.
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6/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
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2/5/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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