- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. **Repeat Violation** **Warning**
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07/23/2014 | Routine - Food | Call Back - Complied |
- 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. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Observed at bar area. **Warning**
- High Priority - Cooked fruits/vegetables cold held at greater than 41 degrees Fahrenheit. Observed in True glass door RIC cooked black beans 69°f due to cooling in too deep of a container-5 gallon bucket left overnight 12 hrs plus. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed True glass door RIC cooked black beans 69°f, tacos 48°f, cooked pork 48°, egg batter 49° Due to Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. of 41 degrees Fahrenheit or colder. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed OB steam table Pork ribs 99°. Operator reheated to 165°f **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over canned/bottled drinks. Observed raw pork ribs stored over bottled wine in true RIC in bar area. **Corrected On-Site** **Warning**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Observed in True 3-door RIC raw pork 49°f, raw beef 46°, cooked chicken 46°, cooked potatoes 46°. Due to Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. of 41 degrees Fahrenheit or colder. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cooked fruits/vegetables cold held at greater than 41 degrees Fahrenheit. Observed in True glass door RIC cooked black beans 69°f due to cooling in too deep of a container-5 gallon bucket left overnight 12 hrs plus. Observed True glass door RIC tacos 48°f, cooked pork 48°, egg batter 49°, also observed True 3-door RIC raw pork 49°f, raw beef 46°, cooked chicken 46°, cooked potatoes 46° more than 12 hrs plus. **Warning**
- Intermediate - Cold holding equipment incapable of 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. Observed True glass door RIC cooked black beans 69°f, tacos 48°f, cooked pork 48°, egg batter 49°. **Warning**
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. **Repeat Violation** **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation** **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Observed cooked black beans in 5-gallon container in True glass door RIC cooked black beans 69°fTrue glass door RIC cooked black beans 69°f 12 hrs plus. **Warning**
- Intermediate - Reach-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. Observed in True 3-door RIC raw pork 49°f, raw beef 46°, cooked chicken 46°, cooked potatoes 46°, 12 hrs plus. **Warning**
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07/22/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in dry storage area. Observed open bag of rice on dry storage floor.
- Basic - Covered waste receptacle not provided in women's bathroom. Observed in unisex bathroom. **Repeat Violation**
- Basic - Duct tape used to repair nonfood-contact surface. Observed on chest freezer in storage area.
- Basic - Employee eating in a food preparation or other restricted area. Observed female employee eating and drinking on cook line.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Observed raw beef at room temp in dish area.
- Basic - Uncovered food stored near sink exposed to splash. Observed open container of raw potatoes stored next to mop sink in dry storage area.
- High Priority - License is expired and is more than 60 after expiration date. operator renewed during inspection, confirmation number 137043469, reference number 686998. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Observed on cook line. **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Observed in a True 2-glass door RIC taquitos 48°f, chopped garlic 45.
- 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. Observed in a True 2-glass door RIC taquitos 48°f, chopped garlic 45. Due to Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. of 41 degrees Fahrenheit or colder.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.observed on steam table Yellow rice 137°f, ribs 145°. Corrective Action operator moved to oven to reheat.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Observed raw chicken over cooked spaghetti in True 3-door unit. Operator moved chicken to bottom shelf to comply. **Corrected On-Site** **Repeat Violation**
- Intermediate - Flip top unit 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. Observed in Flip top unit ham 47°f, cheese 47°, corrective action observed interior fans blocked large bags, bags removed and operator to monitor. Facility has sufficient cooling units.
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Observed on cook line.
- Intermediate - Handwash sink used for purposes other than handwashing. Observed in bar area, rinse out for dishes.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Reach-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. Observed in a True 2-glass door RIC taquitos 48°f, chopped garlic 45.
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2/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Observed bowl in rice container.
- Basic - Build-up of grease on nonfood-contact surface. Observed under equipment in kitchen.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.observed at stove, and grill areas.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Interior of refrigerator in disrepair/has exposed insulation. Observed 2 chest freezers with exposed insulation in beer storage area.
- Basic - Reuse of single-service articles. Observed Orchata in reused milk container.
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food, observed on cookline.. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Observed raw bacon stored over ready to eat pancakes in glass door reach in cooler. **Corrected On-Site**
- Intermediate - Accumulation of debris on/around soda dispensing nozzles.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed on cookline. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Observed on cookline. **Corrected On-Site**
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8/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/27/2012 | Routine - Food | Call Back - Complied |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. in kitchen under cook line.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Handwash sink not accessible for employee use at all times. blocked by bucket in bar.
- Light not functioning. 3 lights in hood system.
- 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 This violation must be corrected by : 12/26/2012.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. hand wash sink in kitchen.
- Critical - Observed employee dry hands on clothes/apron after washing. cook in kitchen.
- Critical - Observed food stored on floor. carrots on the floor in kitchen.
- Critical - Observed handwash sink used for purposes other than handwashing. washing utensils inside ,in kitchen.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue. in bar.
- Observed nonfood-contact equipment in poor repair,cover/lid of flour container broken/with holes
- Observed reach-in cooler gasket torn/in disrepair.TRUE glass in kitchen.
- Plumbing system in disrepair. slow drain in hand wash sink in kitchen.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. k class in kitchen.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked beef in 80 degress under no temperature control ,cook advised gonna use it within 20 minutes .
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. fries and planteins in 80 degress under no temperature control ,cook advised gonna use within 20 minutes .
- Wet mop not hung to dry.
- Critical - Working containers of food removed from original container not identified by common name. flour containers in kitchen .
- Critical - Working containers of food removed from original container not identified by common name.rice container in kitchen .
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10/26/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. in bar. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. blocked by dressings .in bar.
- Critical - Handwash sink not accessible for employee use at all times. in kitchen blocked by utensils .
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. in dry storage area flour and rice containers using bowels to scoop rice and flour.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. in kitchen cook touching wraps with only 1 glove,server touching torties with bare hand
- Critical - Observed handwash sink used for purposes other than handwashing. in bar storing dressings .
- Critical - Observed handwash sink used for purposes other than handwashing. in kitchen storing utensils .
- Critical - Observed interior of microwave soiled. in bar.
- Critical - Observed live flies in kitchen. in dry storage area.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shell eggs at room temperature under no temperature control in kitchen on prep table,eggs moved to reach in cooler to bring temperature control to 41 degress or below . Corrected On Site.
- Observed single-service articles stored without protection from contamination. in kitchn under prep shelves ,to-go containers not inverted.
- Wet mop not hung to dry. in kitchen
- Wet wiping cloth not stored in sanitizing solution between uses. in kitchen.
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9/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. in service area;
- Critical - No handwashing sign provided at a handsink used by food employees. in males restroom
- Critical - Observed bathroom doors left open other than during cleaning or maintenance.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food stored on floor. produced in stockroom
- Critical - Observed handwash sink used for purposes other than handwashing. storing utensil
- Observed ice scoop with handle in contact with ice.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.
- Observed moldy ceiling tiles and/or air conditioning vent covers. throughout kitchen
- Critical - Observed objectionable odors in bathroom. males restroom
- Observed open dumpster lid.
- Critical - Vacuum breaker mising at hose bibb, backflow preventer in dumpster area.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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11/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Light not functioning in kitchen .
- Lights missing the proper shield, sleeve coatings or covers. in stockroom
- Observed open dumpster lid.
- Critical - Vacuum breaker mising at hose bibb in dumpster area.
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9/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 30-02-1 Vacuum breaker mising at hose bibb; backflow preventer , in dumpster area.
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. in service area
- Violation: 33-16-1 Observed open dumpster lid.
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8/24/2011 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions. in service area
- Critical - Handwash sink not accessible for employee use at all times.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. plate in ice
- No copy of latest inspection report.
- 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 This violation must be corrected by : 8/8/11.
- Critical - Observed expired Food Manager Certification. This violation must be corrected by : 8/8/11.
- Observed garbage on the ground and/or pad around dumpster.
- Critical - Observed handwash sink used for purposes other than handwashing. storing utensil
- Observed ice scoop with handle in contact with ice.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed leaking pipe at plumbing fixture. handwash sink in kitchen nextto stove
- Critical - Observed live flies in kitchen.
- Critical - Observed objectionable odors in bathroom.
- Observed open dumpster lid.
- Observed personal care item stored with food. employee half drink water in reach in cooler
- Critical - Observed shell eggs in use or stored with cracks or broken shells. in reach in cooler
- Critical - Observed shell eggs that are not clean. in reach in cooler
- Critical - Observed soiled reach-in cooler gaskets throughout kitchen
- Critical - Observed uncovered food in holding unit/dry storage area. sugar in service area
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sauces in reach in cooler
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Critical - Vacuum breaker mising at hose bibb; backflow preventer , in dumpster area.
- Wet mop not hung to dry.
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6/8/2011 | Routine - Food | Warning Issued |
- Critical - Violation: 02-13-2 Required consumer advisory for raw/undercooked animal food not provided.
- Violation: 14-51-1 Observed nonfood-grade containers used for food storage. shopping bags in reach in cooler
- Violation: 36-11-1 Floors not maintained smooth and durable. nextto 3 compartment sink
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3/21/2011 | Routine - Food | Call Back - Complied |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Observed uncovered food in holding unit/dry storage area. sauces in reach in cooler
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop on ice machine
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. male employee in bar area
- Observed employee with no hair restraint. male employee
- Observed nonfood-grade containers used for food storage. shopping bags in reach in cooler
- Critical. Observed soiled reach-in cooler gaskets. throughout kitchen
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of grease on nonfood-contact surface of stove in kitchen
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. cutting board throughout
- Equipment and utensils not properly air-dried. pots in kitchen
- Observed clean equipment stored on floor. pots in storage areas
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. 3 compartment plates in kitchen
- Critical. Observed bathroom doors left open other than during cleaning or maintenance.
- Critical. No handwashing sign provided at a handsink used by food employees. in bar and restroom
- Critical. Hand wash sink lacking proper hand drying provisions. in bar areas
- Observed dumpster overflowing garbage.
- Observed open dumpster lid.
- Observed unnecessary items stored in garbage enclosure.
- Observed garbage on the ground and/or pad around dumpster.
- Critical. Observed the accumulation of dead or trapped birds, insects, rodents, or other pests, in light shield in kitchen Corrected On Site.
- Critical. Observed small flying insects in bar area.
- Critical. Observed live flies in kitchen around dishwashing area
- Floors not maintained smooth and durable. nextto 3 compartment sink
- Wet mop not hung to dry.
- Critical. License expired more than 30 days, but not more than 60 days, after expiration date. This violation must be corrected by : 3/18/11.
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1/18/2011 | Routine - Food | Warning Issued |
- Critical. FOOD Storage Containers, Identified with Common Name of FOOD. Working containers holding FOOD or FOOD ingredients that are removed from their original PACKAGES for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD except that containers holding FOOD that can be readily and unmistakably recognized such as dry pasta need not be identified.
- Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- Critical. Handwashing Facilities. Minimum Number. (A) At least 1 handwashing lavatory, a number of handwashing lavatories necessary for their convenient use by EMPLOYEES in areas specified under Section 5-204.11, and not fewer than the number of handwashing lavatories required by LAW shall be provided.
- Critical. A handwashing lavatory may not be used for purposes other than handwashing.
- (B) Soiled receptacles and waste handling units for REFUSE, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.
- Please see inspection report for more details.
- Using Dressing Rooms and Lockers. (A) Dressing rooms shall be used by EMPLOYEES if the EMPLOYEES regularly change their clothes in the establishment. (B) Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions.
- Critical. Please see inspection report for more details.
- Critical. Please see inspection report for more details.
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7/12/2010 | 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. sauces in ric
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop
- Critical. Hot water not provided/shut off at employee hand wash sink. in males restroom
- Critical. Observed bathroom doors left open other than during cleaning or maintenance.
- Critical. Hand wash sink lacking proper hand drying provisions. in male restroom Corrected On Site.
- Observed dumpster overflowing garbage.
- Observed open dumpster lid.
- Observed ceiling soiled with accumulated dust. throughout kitchen
- Observed moldy air conditioning vent covers.throughout kitchen
- Critical. Observed incorrect information on Hotel and Restaurant license. seating incorrect
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4/21/2010 | 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. in ric
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. in ric
- Critical. Observed food stored on floor.produce in kitchen
- Critical. Observed uncovered food in holding unit/dry storage area. in ric
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed single-service items stored on floor. in passage way leading to restroom
- Critical. Observed live flies in kitchen.
- Observed food debris accumulated on kitchen floor.
- Observed personal care item stored with food. employee purses in stockroom
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12/31/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. in rif
- Critical. Observed uncovered food in holding unit/dry storage area. salt in stockroom
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop
- Observed ripped/worn tin foil used as shelf cover. in beer cooler
- Critical. Observed no backflow preventer at a hose bibb.in dumpster area
- Critical. Handwash sink not accessible for employee use at all times. in service area
- Critical. Observed handwash sink used for purposes other than handwashing. in service area
- Critical. Observed bathroom doors left open other than during cleaning or maintenance.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors. males restroom in sports room
- Critical. No handwashing sign provided at a handsink used by food employees. in service area
- Critical. Hand wash sink lacking proper hand drying provisions. in service area
- Observed dumpster overflowing garbage.
- Observed open dumpster lid.
- Observed unnecessary items stored in garbage enclosure.
- Observed garbage on the ground and/or pad around dumpster.
- Observed attached equipment soiled with accumulated grease. AC vents next to rif
- Observed personal care item stored with food. employee purses in stockroom
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
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9/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/26/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/26/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/11/2008 | Routine - Food | Administrative complaint recommended |
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