- High Priority - 03A-11-4 Observed: Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Salsa @ 50°. Prepared 0900 hrs. 10/9/14
- Basic - Observed: Buildup of food debris/soil residue on equipment door handles. Cook line refrigerator.
- Basic - Observed: Fan cover in walk-in cooler has accumulation of dust/debris.
- High Priority - Observed: Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw eggs and beef next to and in contact with ready to eat ham and cheese.
- Basic - Observed: Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, nonabsorbent, smooth and easily cleanable. Exposed unsealed wood in kitchen.
- High Priority - Observed: Nonfood-grade containers used for food storage - direct contact with food. Used for chips, rice, beans, sugar, etc. **Admin Complaint** **Repeat Violation**
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked pork @ 47°, raw beef @ 46°. Meat in Cuban sandwiches @ 47°. **Admin Complaint** **Repeat Violation**
- High Priority - Observed: Raw animal food stored over ready-to-eat food. Raw shrimp and pork above ready to eat pork and produced in walk in cooler #1.
- Intermediate - Observed: Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Beef cooked 1000 hrs. 10/8/14 not dated. **Admin Complaint** **Repeat Violation**
- Intermediate - Observed: Refrigerator 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. South cook line cooler. **Admin Complaint** **Repeat Violation**
- Intermediate - Observed: Walk-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. All foods 46° to 48°.
- Basic - Observed: Wet wiping cloth not stored in sanitizing solution between uses. **Admin Complaint**
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10/09/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**. AT CALL BACK: SAME.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. NO READING ON TEST STRIPS. **Warning**. AT CALL BACK : NO READING ON TEST STRIP.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. DRY GOODS AND REFRIGERATED FOODS. **Warning** AT CALL BACK: SAME.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. RTE PPRK @ 52°; RTE CHICKEN @ 53°. MOVED TO FUNCTIONAL WALK IN COOLER. TEMPERATURE DROPPED 8° IN 15 MINUTES. CORRECTIVE ACTIONS TAKEN. **Warning**. AT CALLBACK: RTE SHREDDED PORK @ 48°; RTE CHUNK PORK @ 48°; RAW CHICKEN @ 48°.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. BEEF STORED IN CONTACT WITH CHICKEN. **Warning**. AT CALL BACK: SAME.
- High Priority - Spray hose at dish sink lower than flood rim of sink. DISHRING. **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. **Warning**
- Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. MAINTAINING TCS FOODS AT PROPER HOT AND COLD TEMPERATURES. **Warning**. AT CALL BACK: MAINTAINING TCS FOODS AT PROPER COLD HOLD TEMPERATURES.
- Intermediate - Food manager certification expired. **Warning**
- Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. HOW TO CALIBRATE A PROBE THERMOMETER. **Warning**
- 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. **Warning**. AT CALL BACK: PORK COOKED 1200 hrs. 7/6/14 NOY DATED.
- Intermediate - Refrigerator 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. SOUTH COOK LINE. **Warning**. AT CALL BACK: SAME.
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07/07/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. SUGAR. **Corrected On-Site** **Warning**
- Basic - Clean equipment stored on floor. DISH RACKS. **Warning**
- Basic - Interior of ice machine with rust that has pitted the surface. **Warning**
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. UNSEALED WOOD IN DRY STORAGE. **Warning**
- Basic - Soiled reach-in cooler gaskets. THROUGHOUT KITCHEN. **Warning**
- Basic - Unnecessary items on the premise. BICYCLE IN KITCHEN. **Corrected On-Site** **Warning**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
- Basic - Walk-in freezer shelves soiled with encrusted food debris. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. AT 109°. **Warning**
- High Priority - Date marked combined ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat potentially hazardous ingredient. See stop sale. CUBAN SUB. PREPARED 4/26/14. **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. NO READING ON TEST STRIPS. **Warning**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. DRY GOODS AND REFRIGERATED FOODS. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. RTE PPRK @ 52°; RTE CHICKEN @ 53°. MOVED TO FUNCTIONAL WALK IN COOLER. TEMPERATURE DROPPED 8° IN 15 MINUTES. CORRECTIVE ACTIONS TAKEN. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. BEEF STORED IN CONTACT WITH CHICKEN. **Warning**
- High Priority - Spray hose at dish sink lower than flood rim of sink. DISHRING. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. **Warning**
- Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. MAINTAINING TCS FOODS AT PROPER HOT AND COLD TEMPERATURES. **Warning**
- Intermediate - Food manager certification expired. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. HOW TO CALIBRATE A PROBE THERMOMETER. **Warning**
- 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. **Warning**
- Intermediate - Refrigerator 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. SOUTH COOK LINE. **Warning**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. **Warning**
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5/6/2014 | Routine - Food | Warning Issued |
- 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 - Equipment and utensils not properly air-dried - wet nesting. DISH RACKS. **Corrected On-Site**
- Basic - Equipment or utensils not designed or constructed in a durable manner. SPLASH GUARD NOT INSTALLED BETWEEN KITCHEN HAND SINK AND 3 COMP SINK.
- Basic - Soil residue build-up on nonfood-contact surface. HANDLES OF EQUIPMENT THROUGHOUT KITCHEN.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Working containers of food removed from original container not identified by common name. SUGAR.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. 64°
- High Priority - Nonfood-grade containers used for food storage - direct contact with food.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. GROUND BEEF @ 127°; PORK @ 129°.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of food debris/grease on food-contact surface. ON SHEET PANS.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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11/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed single-service items stored on floor. takeout container Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. beef in walk in cooler Corrected On Site.
- Observed unnecessary items on the premise. broken walk in cooler
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8/15/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cook beans found in walk in cooler ; see stop sale.
- Critical - Observed employee improperly washing hands. employee wash his hands with gloves on. Corrected On Site.
- Observed employee with no hair restraint.
- Critical - Observed handwash sink used for purposes other than handwashing. storing utensils Corrected On Site.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken 44 degrees F in reach in cooler
- Critical - Observed uncovered food in holding unit/dry storage area. beef, plantfoods in walk in cooler
- Observed unnecessary items on the premise. broken walk in cooler
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. beef in walk in cooler
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. roast beef in walk in cooler
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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8/13/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 10ppm
- Critical - Hand wash sink lacking proper hand drying provisions. in kitchen
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed food stored in ice used for drinks. employee half full water
- Critical - Observed live flies in kitchen.
- Observed nonfood-grade containers used for food storage. shopping bags in reach in freezer
- Critical - Observed uncovered food in holding unit/dry storage area. plantfoods in walkbin cooler
- Critical - Observed uncovered food in holding unit/dry storage area. sugar in service area Corrected On Site.
- Critical - Observed unlabeled spray bottle. glass cleaner in service area
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. chickens in walk in cooler
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. plantfoods in walk in cooler
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Wet mop not hung to dry.
- Critical - Working containers of food removed from original container not identified by common name. sugar in service area
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4/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/19/2012 | Routine - Food | Call Back - Complied |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. reachin cooler on the cook's line .
- Critical - No handwashing sign provided at a handsink used by food employees. Behind the front bar. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. Next to the 3 compartment sink. Corrected On Site.
- 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. This violation must be corrected by : 1/18/12.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Observed leaking pipe at plumbing fixture. Condensor in the walkin cooler leaks.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. potentially hazardous foods in the household reachin cooler on the cook's line Corrected On Site by moving to the walkin cooler .
- Critical - Observed raw animal food stored over cooked food. Raw fish over cooked pork in a reachin cooler on the cook's line . Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over raw pork in a reachin cooler on the cook's line . Corrected On Site.
- Critical - Observed unlabeled spray bottle. Sanitizer in the dining room. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Beef stew and chicken on a shelf on the cook's line Corrected On Site by reheating.
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11/16/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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1/24/2011 | Routine - Food | Call Back - Complied |
- Equipment or utensils not designed or constructed in a durable manner.painted surface pizza oven
- Lights missing the proper shield, sleeve coatings or covers. walkin dry storage
- Light not functioning. walkin dry storage
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12/28/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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