- Basic - Ceiling in disrepair. Hole in ceiling in men's room.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plasticware not inverted in dry storage under microwave.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Back door has weather strip but daylight still shows. And men's room door leads to outside. **Repeat Violation**
- Basic - Sponge used as a wiping cloth on a food-contact surface, at 3 compartment sink. Discarded sponge, corrective action taken.
- Basic - Unnecessary items stored outside, table, ice cart, bottles, boxes.
- Basic - Wood food-contact surface not properly sealed. Wood shelves under counter chipping paint.
- High Priority - Prep table with slicer against counter, lacking adequate sneezeguards or other proper protection from contamination from people sitting at front counter.
- High Priority - Raw animal food stored over ready-to-eat food. Whirlpool freezer, raw steak and fish over enpanada wrappers.
- Intermediate - Non-pitting surface rust on food-contact equipment. Shelves in reachin cooler at cookline.
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09/30/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Ceiling in disrepair. Hole in ceiling in men's room.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plasticware not inverted in dry storage under microwave.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Drinking coffee behind coffee, moved to dining room, corrective action taken.
- Basic - Equipment in poor repair. Walkin for vegetable, eggs inside @ 51°, stop sale.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Back door has weather strip but daylight still shows. And men's room door leads to outside. **Repeat Violation**
- Basic - Sponge used as a wiping cloth on a food-contact surface, at 3 compartment sink. Discarded sponge, corrective action taken.
- Basic - Unnecessary items stored outside, table, ice cart, bottles, boxes.
- Basic - Wood food-contact surface not properly sealed. Wood shelves under counter chipping paint.
- High Priority - Cooked fruits/vegetables cold held at greater than 41 degrees Fahrenheit. Cut tomato on counter, @ 60° placed over ice, 43°, corrective action taken.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Front counter clerk, washed hands and replaced gloves. Corrective action taken.
- High Priority - Employee washed hands with glove on, took off, corrective action taken.
- 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. Precooked Steak sandwich at 132°, reheated to 172°.
- High Priority - Prep table with slicer against counter, lacking adequate sneezeguards or other proper protection from contamination from people sitting at front counter.
- High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw eggs over cold cuts, moved eggs to bottom, corrective action taken.
- High Priority - Raw animal food stored over ready-to-eat food. Whirlpool freezer, raw steak and fish over enpanada wrappers.
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. 51° in vegetable walkin. 2 boxes full. Stop sale. CB, walkin cooler needs additional service, extension until Monday, 9/29/14.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Eggs in walkin @ 51°
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Corrective action taken, calibrated.
- Intermediate - Non-pitting surface rust on food-contact equipment. Shelves in reachin cooler at cookline.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Put advisory up, corrective action taken.
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09/26/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Ceiling in disrepair. Hole in ceiling in men's room.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plasticware not inverted in dry storage under microwave.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Drinking coffee behind coffee, moved to dining room, corrective action taken.
- Basic - Equipment in poor repair. Walkin for vegetable, eggs inside @ 51°, stop sale.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Back door has weather strip but daylight still shows. And men's room door leads to outside. **Repeat Violation**
- Basic - Sponge used as a wiping cloth on a food-contact surface, at 3 compartment sink. Discarded sponge, corrective action taken.
- Basic - Unnecessary items stored outside, table, ice cart, bottles, boxes.
- Basic - Wood food-contact surface not properly sealed. Wood shelves under counter chipping paint.
- High Priority - Cooked fruits/vegetables cold held at greater than 41 degrees Fahrenheit. Cut tomato on counter, @ 60° placed over ice, 43°, corrective action taken.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Front counter clerk, washed hands and replaced gloves. Corrective action taken.
- High Priority - Employee washed hands with glove on, took off, corrective action taken.
- 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. Precooked Steak sandwich at 132°, reheated to 172°.
- High Priority - Prep table with slicer against counter, lacking adequate sneezeguards or other proper protection from contamination from people sitting at front counter.
- High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw eggs over cold cuts, moved eggs to bottom, corrective action taken.
- High Priority - Raw animal food stored over ready-to-eat food. Whirlpool freezer, raw steak and fish over enpanada wrappers.
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. 51° in vegetable walkin. 2 boxes full. Stop sale.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Eggs in walkin @ 51°
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Corrective action taken, calibrated.
- Intermediate - Non-pitting surface rust on food-contact equipment. Shelves in reachin cooler at cookline.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Put advisory up, corrective action taken.
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09/25/2014 | Routine - Food | Warning Issued |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots, turned them over. **Corrected On-Site**
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Men's bathroom door and keyhole open.
- Basic - Large amount of unused equipment/supplies present. Oven, Saws in back room.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Cookline back door.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Moved to walkin. **Corrected On-Site**
- Basic - Stored food not covered in chest freezer, yuca, placed in bags. **Corrected On-Site**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. 58°, cut lettuce 58°, ham, cheese, 40° added more ice. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer - all products not commercially packaged, Frigidare cooler in storage area.
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. 48°, eggs 9 trays of 18 each, ground beef 48° 5 pounds, moved to working cooler. Just placed in walkin this am.
- 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. 48° ground beef thawing and eggs placed this morning. Moved to working cooler. Only to be used for fruits and vegetables. **Corrected On-Site**
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2/27/2014 | Routine - Food | Inspection Completed - No Further Action |
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