- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Empanadas. **Corrected On-Site**
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3/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. For hot box in the front counter and reach in cooler.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Front counter.
- Basic - No handwashing sign provided at a hand sink used by food employees. In both restrooms.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Empanadas 122°F **Corrected On-Site**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
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10/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter **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. Hot dogs.
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1/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed insect control device installed over food preparation area. Corrected On Site.
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7/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 05-08-1 No thermometer provided to measure temperature of food product.
- Critical - Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Violation: 37-13-1 Observed hole in ceiling, dry storage.
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured, poker kitchen and storage room.
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4/3/2012 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured, poker kitchen and storage room.
- Critical - Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No thermometer provided to measure temperature of food product.
- Observed hole in ceiling, dry storage.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. pastry hot box items. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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3/26/2012 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Handwashing cleanser lacking at handwashing lavatory. despener in dis-repair.
- Lights missing the proper shield, sleeve coatings or covers. kitchen Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit. hot
- Critical - No handwashing sign provided at a handsink used by food employees. mens , women
- Critical - No thermometer provided to measure temperature of food product. Corrected On Site.
- Critical - Observed buildup of slime on soda dispensing nozzles. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. pastry foods, mashed potato Corrected On Site.
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11/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Floors not maintained smooth and durable.Inside walk-in cooler
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit.Pastries holding unit
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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 Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.Inside Room next to walk-in cooler
- Observed food debris accumulated on walk-in freezer floor.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Walk-in cooler shelves
- Observed hole in wall.Kitchen door entrance
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed ripped/worn cardboard used as shelf cover.inside walk-in cooler
- Critical - Stem type thermometer not within the intended measuring range of use.
- Critical - Thermometers not calibrated according to manufacturer's specifications.
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/16/2011 | Routine - Food | Administrative complaint recommended |
- Critical - Violation: 17-08-1 Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Violation: 32-10-1 Covered waste receptacle not provided in women's bathroom.
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees.
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions.Dishwashing area
- Critical - Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory.Dishwashing area
- Violation: 36-13-1 Observed grease accumulated under cooking equipment.
- Critical - Violation: 53B-08-1 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
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2/2/2011 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Cooked beef Corrected On Site.
- Critical. Observed food being cooled by nonapproved method.
- Critical. Observed potentially hazardous food thawed at room temperature.Pasta
- Critical. Observed raw animal food stored over ready-to-eat food.Inside walk-in cooler
- Critical. Observed hand wash sink used for purpose other than washing hands.Washing equipment inside
- Critical. Observed employee eating in a food preparation or other restricted area.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed clean utensils/equipment stored in dirty surface on trash bucket .
- Critical. Observed bathroom doors left open other than during cleaning or maintenance.
- Critical. No waste receptacle provided at handwash lavatory with disposable towels.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.Dishwashing area
- Critical. Handwashing cleanser lacking at handwashing lavatory.Dishwashing area
- Observed grease accumulated under cooking equipment.
- Lights missing the proper shield, sleeve coatings or covers.Pastries holding unit
- Exhaust fan not installed in employee bathroom.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed.Wipping towells bucket
- 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
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12/3/2010 | Routine - Food | Warning Issued |
- Observed single-service articles stored without protection from contamination. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Wet mop not hung to dry.
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3/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit.
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. HANDWASH SINK IN BAR AREA
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Cold water not provided/shut off at employee handwash sink. BY 3-COMPARTMENT SINK (OPERATOR HAS ORDERED SENSOR REPLACEMENT)
- Critical. Hot water not provided/shut off at employee hand wash sink. BY 3-COMPARTMENT SINK (OPERATOR HAS ORDERED SENSOR REPLACEMENT)
- Critical. Hand wash sink lacking proper hand drying provisions. BY 3-COMPARTMENT SINK
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10/8/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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