- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Back patio
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots in back
- Basic - Employee eating in a food preparation or other restricted area. **Corrected On-Site**
- Basic - Food stored on floor. Box of lettuce, container with cut onions **Corrected On-Site**
- Basic - Hood soiled with accumulated grease.
- Basic - Single-service articles improperly stored. Back patio
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wet mop not stored in a manner to allow the mop to dry. Mop sink inside women bathroom **Corrected On-Site**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. pork 54 F, beef 52 F in walk in cooler
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Shrimp behind sauce in reach in cooler
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. tomato 45 F, cheese 45 F in reach in cooler
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Handsink in back blocked with Boxes
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
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08/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Food stored on floor. **Corrected On-Site**
- Basic - Hood soiled with accumulated grease.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **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) food cold held at greater than 41 degrees Fahrenheit. Pork 61 F walk in cooler
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Pork 61 F Operator discarded
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. pork 82 F in steamer, onion 110 F prep table
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool.
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2/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. **Corrected On-Site**
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Empanadas 127 F
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. **Corrected On-Site**
- Intermediate - Large pieces of meat/whole roasts/whole chickens/whole turkeys not cut up into smaller portions to cool.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Nonfood-grade basting brush used in food. By empanadas
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
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9/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Pork.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - In-use tongs stored on oven door handle between uses.
- Basic - Leaking pipe at plumbing fixture.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
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4/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. OBSERVED PORK COOKED THE DAY BEFORE AND YET DID NOT REACH 41 DEGREES.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. OBSERVED PREP TABLE THAT IS USED TO CUT MEATS IS SOILED.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. OBSERVED FOOD DEBRIS SOILED.
- Observed food debris accumulated on kitchen floor. OBSERVED FOOD DEBRIS ON FLOOR IN FOOD PREP AREA.
- Observed grease accumulated under cooking equipment. OBSERVED GREASE ACCUMULATED UNDER COOKING EQUIPMENT.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. OBSERVED COOLERS IN COOK LINE ARE SOILED WITH FOOD RESIDUES.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED PORK AND BEEF ABOVE 41 DEGREES IN WIC.
- Critical - Observed uncovered food in holding unit/dry storage area. OBSERVED COOKED PORK AND ONIONS LEFT UNCOVERED IN FOOD PREP AREA.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. OBSERVED PORK LEFT ON PREP TABLE AND OVEN AND THEY ARE BELOW 135 DEGREES.
- Wet wiping cloth not stored in sanitizing solution between uses. OBSERVED WIPPING CLOTH ON PREP TABLE.
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11/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food not cooked to 145 degrees Fahrenheit or above.
- Critical - Hand sink missing in food preparation room or area.AT BBQ PIT REARR AREA
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands.HANDELING RAW CHIX THEN SALAD
- Critical - Observed employees using same utensil to handle raw and cooked product.
- Critical - Observed food stored on floor.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.PORK RINDS
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed potentially hazardous food thawed in standing water.BEEF
- Critical - Observed raw animal food stored over cooked food. Corrected On Site.REACH IN COOLER Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.GRILL STATION RAW BEEF and CHIX and SALAD
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.EXTERIOR DOOR BY BBQ
- Critical - Perimeter walls and roofs do not effectively protect establishment against cross-contamination.BBQ PIT NOT PROPRELY ENCLOSED(SCREENS)WALL
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- 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.COOK AT GRILL STATION Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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5/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 41B-01-1 Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured.
- Critical - Violation: 53B-08-1 Employee training expired.
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7/18/2011 | Routine - Food | Call Back - Extension given, pending |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Corrected On Site. Beef soup discarded
- Critical - Employee training expired.
- Observed employee with ineffective hair restraint.
- Critical - Observed expired Food Manager Certification.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
- Observed utensils stored in crevices between equipment. Corrected On Site.
- 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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5/17/2011 | Routine - Food | Warning Issued |
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Corrected On Site.
- Critical. Food not prepared in a clean/dry location that is not exposed to splash/dust. BBQ equipment outside used to cook whole pork
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Observed ice scoop with handle in contact with ice.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Required employee training provided is expied since 2009. NEW TRAINING IS REQUIRED
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11/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. cook line. Corrected On Site.
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5/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food being cooled by nonapproved method.
- Critical. Observed an unprotected ice bin in a customer/nonsecure area
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Chicken stored over beef
- Critical. Observed food stored on floor. Corrected On Site.
- Observed ice scoop with handle in contact with ice.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed.
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11/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/5/2008 | Routine - Food | Inspection Completed - No Further Action |
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