- Basic - Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. **Corrected On-Site**
- Basic - Equipment in poor repair. Pastry warmer front counter
- Basic - Equipment or utensils not designed or constructed in a durable manner.
- Basic - Exposed studs/joists/rafters present in food preparation or warewashing area.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- 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. Pastry warmer
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **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 - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Tequeno 109°
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. **Corrected On-Site**
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Dishwasher **Corrected On-Site**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. **Corrected On-Site**
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **Repeat Violation**
- Intermediate - Soil residue in food storage containers. **Corrected On-Site**
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6/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cardboard used to line food-contact shelves.
- Basic - Exposed studs/joists/rafters present in food preparation or warewashing area.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Pastry warmer
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing.
- High Priority - Employee washed hands with no soap.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Toaster area
- 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 - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
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1/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Exposed studs/joists/rafters present in food preparation or warewashing area.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - food debris accumulated under cooking equipment.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- 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. **Corrected On-Site**
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
- Intermediate - 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.
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8/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Exposed studs/joists/rafters present in food preparation or warewashing area.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Pastry warmer
- Basic - Raw animal food stored above unwashed produce. **Corrected On-Site**
- Basic - High Priority - 6 Dead roaches on premises under microwave. **Corrected On-Site**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came from outside engaged in food preparation without washing hands. **Corrected On-Site**
- 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. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- High Priority - Presence of insects, rodents, or other pests. Gecko droppings on wall. **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
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1/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. pastry warmer.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed drop ceiling missing with exposed utility lines.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. ham croquettes 110 degrees
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7/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.ICE SCOOP ON TOP OF ICE MACHINE .
- No Heimlich maneuver sign posted.
- Critical - No thermometer provided to measure temperature of food product.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed walk-in cooler gasket torn/in disrepair.
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6/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times.
- 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 raw animal food stored over cooked food.
- Critical - Observed raw animal food stored over ready-to-eat food.
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1/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- No copy of latest inspection report.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Manager lacking proof of Food Manager Certification.NEW STABLISHMENT
- Critical - No conspicuously located thermometer in holding unit.
- 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 NEW STABLISHMENT
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - No thermometer provided to measure temperature of food product.
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6/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical - Manager lacking proof of Food Manager Certification.NEW STABLISHMENT
- Critical - No handwashing sign provided at a handsink used by food employees. 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. Pro NEW STABLISHMENT
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
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2/14/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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