- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Hood soiled with accumulated grease.
- Basic - Ice scoop handle in contact with ice.
- 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.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Home Depot paint bucket.
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Soups. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. Mops ink faucet.
- 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 - Encrusted, soiled material on slicer.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled.
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09/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Current Hotel and Restaurant license not displayed.
- 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.
- Basic - Food stored on floor.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- High Priority - Raw animal food stored over ready-to-eat food.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 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.
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1/22/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cleaned and sanitized equipment or utensils not properly stored.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Raw animal food stored over ready-to-eat food.
- High Priority - Spray hose at dish sink lower than flood rim of sink.
- 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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9/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. f cooked beef on kitchen counter and rice at 121 f
- Intermediate - Food manager certification expired.
- Intermediate - Handwash sink not accessible for employee use at all times.
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5/22/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Equipment in poor repair. Reach in cooler not currently in use
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. f cooked beef on kitchen counter and rice at 121 f
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Chicken over beef
- Intermediate - Food manager certification expired.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
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3/19/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Equipment in poor repair. Reach in cooler not currently in use
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. f cooked beef on kitchen counter and rice at 121? f
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Chicken over beef
- Intermediate - Food manager certification expired.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool.
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3/8/2013 | Routine - Food | Warning Issued |
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
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7/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Equipment and utensils not properly air-dried.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Critical - No conspicuously located thermometer in holding unit.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed employee 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.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Corrected On Site.
- Observed ripped/worn tin foil used as shelf cover.
- Critical - Observed soil buildup inside ice bin.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served.shredded chicken in reach in cooler 10 lbs
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Wet wiping cloth not stored in sanitizing solution between uses.
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1/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Observed ripped/worn tin foil used as shelf cover.
- Critical - Observed spray hose at dish sink lower than flood rim of sink.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.Gaps under backdoor
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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7/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
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2/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.
- No Heimlich maneuver sign posted.
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9/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food/ice received from unapproved source.Desserts Repeat Violation.
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed hand wash sink used for purpose other than washing hands.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.Preparing masa Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed nonfood-grade containers used for food storage.Paint buckets
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of reach-in freezer soiled with accumulation of food residue.
- Critical. Observed spray hose at dish sink lower than flood rim of sink.
- Critical. Observed the accumulation of dead or trapped insects in kitchen area light covers
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.Backdoor
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed.
- Critical. Hotel and Restaurant license not properly displayed.
- 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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6/4/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Observed food received from unapproved source. DESSERTS PROVIDER.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. FISH TRAY IN DIRECT CONTACT WITH BEEF TRAY AT REACH IN COOLER. Corrected On Site.
- Critical. Observed employee eating in a food preparation or other restricted area. (OPEN YOGURT ABOVE PREP AREA).
- Observed wall in disrepair (DOOR TRESHOLD).
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. OVER 200 ppm.
- No copy of latest inspection report.
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2/8/2010 | 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. FLAN / QUESILLO (LABELS). ALL DESERTS AT REACH IN.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. POULTRY (78F) AT PREP AREA.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. FLAN(46F) , RICE PUDDING (51F). MUST TRANSFER TO A 41 F OR BELOW ONE.
- Critical. PREP- TABLE WITH BLENDERS AND ORANGE JUICE SQUEZZER lacking adequate sneezeguards or other proper protection from contamination.
- Critical. Observed raw animal food stored over ready-to-eat food. SHELL EGGS OVER VEGETABLES.
- Critical. Observed cloth used as a food-contact surface. AREPA'S DOUGH (MASA).
- Critical. Observed employee switch from working with raw (POLUTRY) food to cooked ready-to-eat food without washing hands.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. BEFORE GLOBING HANDS.
- Critical. Observed employee improperly washing hands. OBSERVED ONLY RINSI ONE HAND.
- Critical. Observed a designated employee eatingand storing half way eaten foods in area located in a food preparation or other restricted area. FLAN (QUESILLO) INSIDE REACH IN COOLER.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. OBSERVED THE USED OF DIRTY SPATULA AFTER RINSING ONLY.
- Critical. Equipment food-contact surfaces and utensils not sanitized. COOKING UTENSIL .
- Critical. Observed encrusted, soiled material on slicer.
- Observed residue build-up on nonfood-contact surface. BETWEEN REFRIGERATOR AND COUNTER AREA-FURNITURE.
- Observed build-up of food debris, dust or dirt under coffee machine.
- Critical. Observed handwash sink used for purposes other than handwashing. WASHING WASH CLOTH (RAGS) .
- Critical. Handwashing cleanser lacking at handwashing lavatory. SOME LIQUID IN BOTTLE (VERY DILUTED).
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. OBSERVED 17 SEATS AT PREMISES. (CHAIRS AND STOOL).
- No copy of latest inspection report. Missing 3rd page of inspection.
- Critical. Person in charge failed to insure proper handwashing by employees.
- Critical. Person in charge failed to insure employees are properly sanitizing equipment.
- 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.KITCHEN EMPLOYEE CITED ON LAST INSPECTION STILL NOT CORRECTED OR COMPLIED . Repeat Violation.
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7/15/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 3/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/15/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/18/2008 | Routine - Food | Call Back - Complied |
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