- Basic - Cutting board has cut marks and is no longer cleanable. On cook line Reach in cooler.
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wood under pizza oven.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cook line. **Corrected On-Site** **Repeat Violation**
- High Priority - Vacuum breaker missing at hose bibb. Outside. Near entrance.
- Intermediate - Combined ready-to-eat, potentially hazardous (time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared. Beef in Walk-in Freezer. Tamales Walk-in Freezer.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At Hand washing sink in server station.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. In Walk-in cooler. Beef. Lasagna. **Repeat Violation**
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07/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In dry beans. **Corrected On-Site**
- 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. On shelf with canned goods
- Basic - In-use tongs stored on oven door handle. In kitchen. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. In front area. **Corrected On-Site**
- Basic - Plumbing system in disrepair. Hand washing sink in kitchen. Drain removed.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. At sever station.
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in dish area. **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. Pico in Reach in cooler.
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4/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters. In addition, bulk food containers, rice, has build up on the outside
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Kitchen 2 **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice scoop
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Kitchen, 3 Under cutting board **Corrected On-Site**
- 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. 0 ppm
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Walk in cooler potatoes 45°, lasagne 45°, called service man, discard items
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Walk in, thermometer reads 27°, walk in is at 45°
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Salad bar items
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. Shredded chicken 148°, wrapped and in walk in cooler Just put in cooler.
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11/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Duct tape used to repair nonfood-contact surface. Hand mixer.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Old labels stuck to food containers after cleaning. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Near fryer.
- 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.
- High Priority - Spray hose at dish sink lower than flood rim of sink. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing. Food residue in sink near fryer.
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1/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed gaskets with slimy/mold-like build-up. Reach in cooler on front prep area.
- Observed single-service articles improperly stored. Take out trays not inverted. Corrected On Site.
- Critical - Observed soil buildup inside ice bin. Ice machine deflector shield.
- Critical - Unlabeled toxic container does not bear the manufacturer's label. Sanitizer bucket. Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
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7/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed cell phone on cutting board. Corrected On Site.
- Critical - Observed employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed equipment in poor repair. Broken/melted containers. Corrected On Site.
- Observed nonfood-grade containers used for food storage. Sausage container,
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Salmon 45F on top of make table inserts. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Ricotta cheese in reach-in cooler.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked sausage, beef in walk-in cooler
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2/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized Dishes/platewa not stored inverted.
- No copy of latest inspection report.
- Critical - Observed an open beverage container on kitchen shelf above prep sink. Corrected On Site.
- Observed clean linens stored on floor.
- Critical - Observed employee drink stored above food for sale. Dry storage shelf. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. Black beans ambient cooling in walk-in cooler at 69F in a covered container. Corrected On Site. Removed lid.
- Critical - Observed food with mold-like growth. To go box of food with mold like growth on dry storage shelf. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Draining food stuff. Corrected On Site.
- Observed ice build up on floor of walk-in freezer.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Rice 47F in reach-in cooler. Corrected On Site.
- Observed utensils in poor condition. Knife handles severely melted. No longer easily cleanable.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Pasta improperly date marked in cookline drawer. Corrected On Site.
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12/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/27/2010 | Complaint Full | Admin. Complaint Callback Complied |
- No Violations Were Observed
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10/6/2010 | Complaint Full | Call Back - Complied |
- Critical. Observed cookline reach-in cooler: cheese 61 degrees F, shrimp 44 degrees F, veal 46 degrees F, cream 48 degrees F. On counter top: Garlic and oil 83 degrees F, roux 84 degrees F. In reach-in: Lasagna 45-47 degrees F, calamari 46 degrees F. Pizza cooler: pepperoni 44 degrees F, salami 44 degrees F, sausage 44 degrees F.
- Observed box of take-out containers on floor in front storage (wine) closet.
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10/5/2010 | Routine - Food | Admin. Complaint Callback Not Complied |
- No Violations Were Observed
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10/5/2010 | Complaint Full | Call Back - Complied |
- Critical. Original container: properly labeled, date marking
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Foods properly cooled
- Critical. Facilities to maintain product temperature
- Critical. Thermometers provided and conspicuously placed
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Cross-contamination, equipment, personnel, storage
- In use food dispensing utensils properly stored
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical. Thermometers, gauges, test kits provided
- Pre-flushed, scraped, soaked
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Storage/handling of clean equipment, utensils
- Storage/handling of clean equipment, utensils
- Single service items properly stored, handled, dispensed
- Plumbing installed and maintained
- Critical. Cross-connection, back siphonage, backflow
- Critical. Toilet and handwashing facilities, number, convenient, designed, installed
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical. Presence of insects/rodents. Animals prohibited
- Critical. Outer openings protected from insects, rodent proof
- Floors properly constructed, clean, drained, coved
- Walls, ceilings, and attached equipment, constructed, clean
- Critical. Toxic items properly stored
- Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
- Critical. Fire extinguishers - proper and sufficient
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10/5/2010 | Complaint Full | Administrative complaint recommended |
- Critical. Observed heavy creamer not dated in WIC.
- Critical. Observed potentially hazardous food not held at 41 degrees F or below. Repeat.
- Critical. Observed prep line make table incapable of holding temps at 41 degrees F or below.
- Critical. Observed employees putting on gloves without washing hands. Repeat.
- Critical. Observed open drink on counter by prep area.
- Observed water filter not changed as needed.
- Observed metal banded brush not usable for food service.
- Observed dirty plates stored with clean plates.
- Critical. Observed dishmachine not dispensing sanitizer. Repeat.
- Observed wet wiping cloths not stored in sanitizer. Repeat.
- Critical. Observed slicers not properly cleaned. Repeat violation.
- Observed handsink does not drain properly.
- Critical. Observed handsink blocked. Repeat.
- Critical. Observed no hand towels at front hand sink or in ladie's room.
- Critical. Observed flies in kitchen area.
- Observed lights out throughout prep area. Repeat.
- Critical. Observed operating without a current license.
- Critical. Observed no manager certification available. COS.
- Critical. Observed no employee training available. COS.
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7/30/2010 | Complaint Full | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical. Observed food stored on floor.OPEN BOX. Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area.WIC.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.WHEN PUTTING ON GLOVES.
- Observed employee with no hair restraint.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of black like substance on the interior of ice machine.
- Critical. Observed encrusted, soiled material on slicer.
- Observed build-up of grease on nonfood-contact surface.HOOD FILTERS.
- Observed single-service items stored on floor. OPEN BOX. Repeat Violation.
- Critical. Handwash sink not accessible for employee use at all times. UTENSILS IN ONE HWS, WASTE BASKET IN FRONT OF ANOTHER.
- Observed wall soiled with accumulated grease.HOOD.
- Lights not functioning. HOOD.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed.QUATZ WIPING CLOTH SANITIZER AT PLUS PLUS/300 PPM.
- Wet mop not hung to dry.
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4/29/2010 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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4/28/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.EGG BATTER 60'F ON KITCHEN COUNTER.
- Critical. Violation: 12A-22-1 Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. PREPARING SALADS.
- Violation: 33-16-1 Observed open dumpster lid.
- Critical. Violation: 50-09-1 Hotel and Restaurant license not properly displayed.
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2/22/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. MILK, HEAVY CREAM
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. FILET MIGNON
- Critical. Working containers of food removed from original container not identified by common name. BULK FLOUR/BREADING
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. POOLED EGGS 75'F ON KITCHEN COUNTER. FILET MIGNON 44'F IN WALKIN COOLER. HEAVY CREAM 51'F IN REFRIGERATOR IN SERVER AREA. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit. PREP COOLER IN KITCHEN
- Critical. Observed raw animal food stored over ready-to-eat food. RAW CHICKEN STORED ABOVE BREAD IN WALKIN FREEZER
- Critical. Observed food stored on floor. NUMEROUS BOXES IN WALKIN FREEZER
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. TONGS HANGING ON OVEN HANDLE
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical. Observed location of designated employee eating, drinking, or smoking area causing possible cross-contamination. HALF-EATEN CANDY BAR ON TOP OF OTHER FOODS IN PREP COOLER Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed encrusted material on can opener.
- Observed residue build-up on nonfood-contact surface. HANDLE OF WALKIN FREEZER DOOR
- Observed single-service items stored on floor. NUMEROUS BOXES
- Critical. Vacuum breaker mising at hose bibb. SPLITTER ON MOP SINK
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed open dumpster lid.
- Critical. Observed dead roaches on premises. ONE ON FLOOR NEAR OVEN Corrected On Site.
- Critical. Hotel and Restaurant license not properly displayed.
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12/17/2009 | Routine - Food | Warning Issued |
- No Violations Were Observed
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8/25/2009 | Routine - Food | Call Back - Complied |
| No report available. | 6/11/2009 | Routine - Food | Warning Issued |
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