- Basic - Accumulation of debris inside warewashing machine.
- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean equipment stored on floor. Cutting boards.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Grease accumulated under cooking equipment.
- Basic - Hood soiled with accumulated grease.
- Basic - Leaking pipe at plumbing fixture. Hand-sink by dish machine .
- Basic - Mop sink or curbed cleaning facility provided not accessible blocked by equipment stored inside.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Raw beef and pork inside three compartment sink defrosting.
- Basic - Shelf under cooking are soiled with food debris and grease.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area. Walk in cooler.
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food.
- High Priority - Raw animal foods not properly separated from each other in holding unit.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Knife handle.
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employee not aware of the cooking temperatures.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Cooking pots.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Soil residue in food storage containers.
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09/18/2014 | Routine - Food | Warning Issued |
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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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3/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - In-use ice scoop stored on soiled surface between uses.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Displayed food not properly protected from contamination.
- 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.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
- 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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10/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean equipment stored on floor.
- Basic - Food stored in dry storage area not covered.
- Basic - Food stored on floor.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Inside reach in cooler
- Basic - Open condiments provided for self-service not properly protected. Sauces on tables
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Walkin cooler
- Intermediate - Cold water not provided/shut off at employee handwash sink.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Back area hand 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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6/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Plate used to dispense cooked rice
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Cold water not provided/shut off at employee handwash sink. Back area hand sink
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - Equipment drain line draining into handwash sink. Soda drain line in front counter
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **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.
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1/18/2013 | Complaint Full | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Ceiling tile missing.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical - Equipment food-contact surfaces and utensils not sanitized. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - License expired within 30 days after expiration date.
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Critical - Observed employee improperly washing hands.
- Critical - Observed food stored on floor. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Observed mop/service sink NOT ACCESSIBLE .
- Observed nonfood-contact equipment in poor repair DRAWER HOLDING BEEF UNDER RICE COOKERS.
- Critical - Observed potentially hazardous food thawed in an improper manner.
- Critical - Observed soil residue in storage containers.
- Critical - Working containers of food removed from original container not identified by common name.
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10/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed clean equipment stored on floor. CUTTING BOARD
- Critical - Observed food stored on floor. CARROTS INSIDE WALKIN COOLER FLOOR
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW CHICKEN OVER Beef
- Observed storage of maintenance tools in areas that may result in cross-contamination.
- Plumbing system in disrepair. HANDSINK IN FOOD PREPARATION ARE
- 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.
- Critical - Working containers of food removed from original container not identified by common name.
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4/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- 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. Expired trainning
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Crevice between prep tables
- Observed grease accumulated under cooking equipment.
- Critical - Observed soiled reach-in cooler gaskets.
- Plumbing system in disrepair.Handsink dishwashing area
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.Chimichurri dressing
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Observed ceiling soiled with accumulated dust.
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1/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Floors not maintained smooth and durable.
- Ceiling tile missing.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
- Critical. Electrical outlet missing cover plate. For reporting purposes only.
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8/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. NOT SUPPLIES (PAPER TOWEL) IN KITCHEN . Corrected On Site.
- Critical. Equipment food-contact surfaces and utensils not sanitized. Corrected On Site.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Floors not maintained smooth and durable.
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6/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food thawed in standing water.
- Critical. Observed employee improperly washing hands. PERSON CUTTING RAW BEEF WASHED HANDS WITH NO SOAP. ONLY WATER.
- Observed employee with no hair restraint. Corrected On Site.
- Critical. Observed toxic item stored by food. AT 3 compartment sink. PORK THAWING IN STANDING WATER NEXT TO DETERGENT CONTAINER.
- Critical. Observed toxic item stored in food preparation area. OIL FOR MACHINERY STORED OVER PREP-TABLE IN KITCHEN .
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2/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed uncovered food in holding unit/dry storage area. SLICED PLANTAINS (MARIQUITAS).
- Observed in-use utensil not stored in clean water at or above 135 degrees Fahrenheit.
- Observed ice scoop with handle in contact with ice.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Dishwashing racks not cleaned after being contaminationed or soiled.
- Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. KITCHEN .
- Floors not maintained smooth and durable.
- Floors not constructed easily cleanable.
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9/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/21/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/30/2008 | Routine - Food | Inspection Completed - No Further Action |
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