- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Ceiling in disrepair above the stove area hole in ceiling.
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - Leaking pipe at plumbing fixture at band wash sink by dishwasher.
- Basic - Lime scale build-up inside ice machine.
- Basic - Objectionable odor in establishment by the dishwasher and hand wash sink
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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10/09/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
- Basic - In-use ice scoop stored on soiled surface between uses. Ice container soiled inside where scoop rests. **Corrected On-Site**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken on prep table
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw shelled eggs over cooked potatoes.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Handwash sink used for purposes other than handwashing. **Repeat Violation**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
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5/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Attached equipment soiled with accumulated grease. Stove and hood.
- Basic - Ceiling in disrepair. Holes
- Basic - Clean knives/utensils stored in crevices between equipment. **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Equipment in poor repair. Hand towel dispenser. **Corrected On-Site**
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food stored on floor. Onions **Corrected On-Site**
- Basic - Grease accumulated under cooking equipment.
- Basic - Leaking pipe at plumbing fixture. At HWS
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Open dumpster lid.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Fish
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Potatoes 84° reheated **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Chicken in walk-in 46°
- Intermediate - Handwash sink used for purposes other than hand-washing observed lettuce in sink
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Chicken in walk-in cooler, chicken in prior day over 6 hours . 46°
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8/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/8/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Clean utensils stored between equipment and wall. .....knives between reach in cooler and steam table , kitchen.
- Basic - Walk-in cooler gasket torn/in disrepair.....underneath door.
- Exit Signs missing.......back door.For reporting purposes only. **Repeat Violation**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours......tomato was cooked yesterday . Today at 11:05 temperature is 52?, take temperature again 11:50 ,temperature same 52?. Voluntarily discarded food. **Corrected On-Site**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- 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.....cooked tomato 52? in walk in cooler. Voluntarily discarded food. Sauce, beef , beans 44? to 45? . Operator stated that door was open long . Advised to operator Closed door all the time. **Corrected On-Site**
- 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.....chorizo. Reheated again 165? **Corrected On-Site**
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3/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures......reach in cooler, cooke line. Must not have stored any potentially hazardous food until maintain at proper temperature of 41 degrees or below. Repeat Violation.
- Critical - Exit signs missing. For reporting purposes only.....back door.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.....wrong test kit.
- No copy of latest inspection report.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed rusted racks in the reach-in cooler, cooke line.
- Observed build-up of grease on nonfood-contact surface.....floor in bar by margarita machine , beer cooler and throuhout bar.
- Observed floor area(s) covered with stagnet standing water......underneeth preperation table.
- Observed gaskets/seals on cold holding unit in poor repair.....torn gaskit , reach in cooler , cooke line.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue and standing water. cooke line.
- Critical - Observed live flies in kitchen....cuples flies in kitchen .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit......chorizo , cooked spinach , chicken , beef, 48 degrees in reach in cooler ,kitchen . food being held less than 4 hours. food moved to freezer . Corrected On Site. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food.....raw fish above ready to eat chorizo , cheese in reach in cooler , cooke line. Corrected On Site.
- Observed single-service articles stored without protection from contamination.....to go container in kitcken . Corrected On Site.
- Observed wall in disrepair....by the exit door. Repeat Violation.
- shelving not smooth and easily cleanable....rusted shelves in walk in cooler .
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10/1/2012 | Routine - Food | Warning Issued |
- Critical - cold holding equipment incapable of maintaining potentially hazardous food at proper temperature....kitchen reach in cooler.
- Critical - employee proof fo training expired.
- observed build up of mold like substance on surface of nonfood contact surface...by the dishmachine and kitchen dumping sink...repeat violation.
- Critical - observed expired food manager certification.
- observed floor area(s) covered with standing water....under preparation sink and dishmachine area. repeat violation.
- Critical - observed interior of reachin cooler soiled with accumulation of food residue...and standing water.. kitchen..
- observed leaking pipe at plumbing fixture....kitchen handwashing sink.
- Critical - observed potentially hazardous food cold held at greater than 41 degrees fahrenheit....spinach, chorizo, cheese 48 degrees reachin cooler in kitchen... voluntarily discarded food... corrected on site..repeat violation.
- Critical - observed potentially hazardous food thawed at room temperature...chicken.
- Critical - observed processed ready toeat, potentially hazardous food held more than 24 hours not properly date marked after opening...milk, beans, in walk in cooler.
- observed ripped/worn tin foil used as shelf cover...under the preparation table.
- observed single service articles stored without protection from contamination...not inverted. corrected onsite.
- Critical - observed uncovered food in holding unit/dry storage area....beans in walkin cooler.
- observed wall in disrepair... by the dishmachine and soda dispenser, dumping ice sink, by exist door. repeat violation.
- Critical - preparation sink leaking .
- Critical - wrong chemical test kit provided when using chemical sanitizer at three compartment sink/warewashing machine.
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5/1/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.....cooke line reach in cooler . must not have stored any potentially hazardous food until fixed it or maintained require temperature 41 degrees or below.
- Floors not constructed easily cleanable....under prep. sink.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.....wrong test kit.
- Critical - No handwashing sign provided at a handsink used by food employees. ......by dishmachine handwashing sink.
- Critical - No thermometer provided to measure temperature of food product.
- Observed soiled floor and missing tiles under soda machine .
- Observed build-up of mold-like substance on surface of nonfood-contact surface. dishwashing area.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. .....changing glovs without wash hand. Corrected On Site.
- Observed floor area(s) covered with standing water.....under preperation sink.
- Critical - Observed handwash sink used for purposes other than handwashing...... lettuce in handwashing by dishmachine .a piece of chicken frontline handwashing sink. Corrected On Site. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.......cheese 48 degrees , sour cream 45 degrees ,chicken 47 degrees , beef 52 degrees cooke line reach in cooler. Corrected On Site. ice down on food.
- Critical - Observed shell eggs in use or stored with cracks or broken shells....walk in cooler .
- Observed utensils stored in crevices between equipment......knife between preperation table. Corrected On Site.
- Observed wall in disrepair....by ice dumping area.
- Wet wiping cloth not stored in sanitizing solution between uses.....on preperation table and cooke line food preperation area. Corrected On Site.
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3/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Critical - Handwash sink not accessible for employee use at all times. 2 gallon containers with cleaning solution stored inside the only handwash sink in kitchen. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. repeatedly when putting on and changing gloves. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. chicken stock in deep container filled high and container covered tightly with plastic wrap. in kitchen on table at 105 degrees. Corrected On Site.
- Critical - Observed unlabeled spray bottle. blue liquid (window cleaner) on frontline and yellow liquid in dishwash area in spraybottles not labeled. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked onions and peppers on cookline by grill but not under/in any hot holding at 124 degrees. note: was reheated on grill immediately. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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10/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. ---cook line, reach-in-cooler
- Observed open dumpster lid.
- Observed residue build-up on nonfood-contact surface. --- handles of kitchen equipment / appliances .
- Critical - Vacuum breaker mising at hose bibb. --- rear exterrior of building.
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2/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/17/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. --- multiple items in walk in cooler.
- Critical. Observed uncovered food in holding unit/dry storage area. --- in walk-in-cooler, cooked beef in sauce, red sauce, refried beans.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. --- inspector washed hands upon arrival. throughout period of inspection no other handwashing was witnessed.
- Observed cutting board grooved/pitted and no longer cleanable. --- on cook line.
- Observed build-up of grease on nonfood-contact surface. --- kitchen exhaust hood.
- Observed single-service articles improperly stored. --- unwrapped drinking straws and stir sticks are stored at server station and bar in amanner that promotes bare hand contact and improper handling of both items.
- No copy of latest inspection report.
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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
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7/14/2010 | Routine - Food | Warning Issued |
- Critical. Observed raw animal food stored over ready-to-eat food. --- raw shell eggs stored directly above cheeses.
- Critical. Observed food stored on floor. --- bags of rice and avocados on kitchen floor.
- Critical. Observed unlabeled spray bottle.
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2/16/2010 | 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. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed food stored on floor. --- in WIC.
- Critical. Observed uncovered food in holding unit/dry storage area. --- in WIC, meats and sauces. Repeat Violation.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.--- inspector washed hands upon arrival and observed no other handwashing take place throughout inspection.
- 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.
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12/2/2009 | Routine - Food | Administrative complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Observed raw animal food stored over ready-to-eat food. --- in WIC, raw shell eggs over cheeses
- Critical. Observed uncovered food in holding unit/dry storage area. --- in WIC, cooked chicken, refried beans, salsa, sauces, chopped parsley/cilantro, shreaded lettuce.
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7/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/29/2008 | Routine - Food | Call Back - Complied |
| No report available. | 7/28/2008 | Routine - Food | Warning Issued |
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