- Basic - Covered waste receptacle not provided in women''s bathroom.
- Basic - Leaking pipe at plumbing fixture inside walk in cooler and under three compartment sink
- Basic - Light shield damaged/in disrepair.
- Basic - No suitable facilities provided to store employee clothing and other possessions.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Wall in disrepair.
- Intermediate - Nonservice animals in the food establishment or on premises. Dog in outside patio.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
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6/23/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in dry storage area. **Corrected On-Site**
- Basic - Ceiling soiled with accumulated grease/soiled
- Basic - Covered waste receptacle not provided in women's bathroom.
- 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. **Corrected On-Site**
- Basic - Equipment in poor repair. The walk in cooler and Reach in cooler both has ambient temp of 55-60° F.
- Basic - Grease accumulated under cooking equipment.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle.
- Basic - Leaking pipe at plumbing fixture inside walk in cooler and under three compartment sink
- Basic - Light shield damaged/in disrepair.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - No suitable facilities provided to store employee clothing and other possessions.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Uncovered food stored near sink exposed to splash.
- Basic - Wall in disrepair.
- Basic - Wall soiled with accumulated grease.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wiping cloth sanitizing solution stored on the floor. **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 - Live flies in kitchen.
- 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 Black beans 56° F, Salsa 57, Pinto Beans 61° F and cooked chicken rolls 55° F in the RIC from overnight.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed refried beans at 97° F. Operator took corrective action by reheating product
- High Priority - Raw animal food stored over ready-to-eat food. Found raw chicken over salsa.
- High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed the WIC leaking rain water from roof on top of food products such as 3 bundles of lettuce, 2 boxes (10 lbs) of tomatoes, pork, bacon, and onions.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Nonservice animals in the food establishment or on premises. Dog in outside patio.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
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6/20/2014 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Equipment in poor repair. Hot holding unit not heating properly.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Grease accumulated under cooking equipment.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Some units
- Basic - No handwashing sign provided at a hand sink used by food employees. Bathroom **Repeat Violation**
- Basic - Open dumpster lid.
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Less than 1 hour, unit not working properly. Transferred.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
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1/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Floor area(s) covered with standing water. Kitchen **Corrected On-Site**
- Basic - Food debris accumulated on kitchen floor. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding units.
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees. Bathroom
- Basic - Outer openings not protected with self-closing doors.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Pork not reheated **Corrected On-Site**
- High Priority - Live flies in kitchen, prep area and dining area.
- High Priority - Sewage/wastewater backing up through floor drains. Outside, back
- High Priority - Toxic substance/chemical stored by or with food. Upstairs, storage area. **Corrected On-Site**
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
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9/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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. Opened water bottle over preparation table ( container of fish).
- Basic - Floor area(s) covered with standing water. On back of restaurant to restroom and entrance from walk in cooler area.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding drawers.
- Basic - Observed Food stored on floor. Tomatoes cases at back Walk in Cooler (rear parking lot) on floor.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Seafood (fish) thawing in standing water.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Chicken pieces 53F degrees. Cook line reach in cooler.Upper drawer.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken over raw beef. At cook line reach in cooler (drawer).
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
- 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 - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. Marinated pieces of Chicken 53F degrees.
- 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. Cook line drawer (top) chicken 53F degrees.
- Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with no name. In KICHEN.
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1/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/10/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. REACH IN COOLER UNDER COOK LINE (POULTRY 63F DEGREES) BEEF (61F DEGREES).
- Critical - Hot water not provided/shut off at employee hand wash sink. Repeat Violation. This violation must be corrected by : 08/08/2012.
- Critical - Observed employee improperly washing hands. NO HOT WATER AT PREMISES WHEN TESTED.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. POULTRY 63F DEGREES, BEEF (61 F DEGREES) FISH (54F DEGREES).
- Critical - Observed unlabeled spray bottle. 3 different chemicals with no labels on bottles.l
- Critical - Person in charge failed to insure proper cooling. REACH IN COOLERS NOT WORKING AT REQUIRED TEMPERATURE OF 41F DEGREES OR BELOW.
- Critical - Person in charge failed to insure proper handwashing by employees. NO HOT WATER FOR HANDWASHING.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). POULTRY 63F DEGREES.
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8/7/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 12A-17-1 Observed employee improperly washing hands. NO HOT WATER AT KITCHEN AREAS.
- Critical - Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink. KITCHEN AREAS.
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6/28/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Hot water not provided/shut off at employee hand wash sink. KITCHEN AREAS.
- Critical - Manager lacking proof of Food Manager Certification and no one certifed at this location. This violation must be corrected by : 06/18/2012. NO COPIES OF CERTIFICATION ARE ACCEPTED.
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 06/18/2012. NEW MANAGER AT THIS STORE (ALL PREVIOUS NO LONGER AT THIS LOCATION).
- Critical - Observed employee improperly washing hands. NO HOT WATER AT KITCHEN AREAS.
- Observed floor area(s) covered with standing water. By back restaurant entrance.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CHICKEN BREASTS AT REACH IN COOLER (47F DEGREES).
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. REFRIED BEANS (112F DEGREES).
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. REFRIED BEANS AT STEAM TABLE.
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4/18/2012 | Routine - Food | Warning Issued |
- Critical - Hot water not provided/shut off at employee hand wash sink. (KITCHEN /COOK LINE AREA).
- Observed garbage on the ground and/or pad around dumpster. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. FOOD DEBRIS IN IT (AT KITCHEN COOK LINE AREA). Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. LIME CASE OVER RAW CHICKEN CONTAINER . Corrected On Site.
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9/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed unwashed fruits/vegetables stored with other ready-to-eat food. DELIVERED VEGETABLES AND HERBS OVER LOWER POT OF BEEF UNCOVERED UNDER COOLING PROCESS. VEGETABLES NOT WASHED YET. Corrected On Site.
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5/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed handwash sink used for purposes other than handwashing. FOOD DEBRIS IN IT . Corrected On Site.
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5/19/2011 | Complaint Full | Inspection Completed - No Further Action |
- 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. UNABLE TO OBSERVED ALL REGULAR EMPLOYEES CARDS. MUST COMPLY. OBSERVED ONLY ONE CARD OUT OF FIVE PEOPLE IN KITCHEN . Repeat Violation.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. MUST WEAR GLOVES WHEN SCOOPING AVOCADOS.
- Observed employee with no hair restraint. IN FOOD PREPARATION AREAS. Corrected On Site.
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5/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/3/2011 | Routine - Food | Call Back - Complied |
- Critical. Violation: 53B-08-1 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.ALL OTHERS 6 EMPLOYEES MUST BE CERTIFIED AS WELL). This violation must be corrected by : 01/10/2011.
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1/11/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical. Stop Sale issued due to adulteration of food product.( DUE TO CONTAMINATION OF JAR: PAPER,GLUE,INK , NOT SANITIZED). 10 lbs of tortillas sauce.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Corrected On Site. LABELS SHOULD BE PLACE REGULARLY NOT WHEN INSPECTOR ARRIVES.
- Critical. Observed food being cooled by nonapproved method. USING A JAR OF OLD USED FOODS (PAPER LABEL , INK , NOT SANITIZED).
- Critical. Observed hermetically sealed container of food opened prior to cleaning.
- Critical. Food cutted in a board in an not clean/dry location that is not exposed to splash . IN HALF OF HANDWASHING SINK. Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food. SHELL EGGS OVER READY TO EAT FOODS (BLACK BEANS) Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with ineffective hair restraint. PREPARATION PERSON.
- Critical. Hand sink missing at dishwashing machine or area.
- Critical. Handwash sink not accessible for employee use at all times. HALF WAY COVERED BY CUTTING BOARD. Repeat Violation.
- Critical. Observed handwash sink used for purposes other than handwashing. SPACE SHARED WITH CUTTING BOARD.
- Carbon dioxide/helium tanks not adequately secured.
- Critical. Certified Food Manager failed to verify employee health, exclusions or restrictions.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
- 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.ALL OTHERS 6 EMPLOYEES MUST BE CERTIFIED AS WELL). This violation must be corrected by : 01/10/2011.
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11/10/2010 | Routine - Food | Warning Issued |
- Observed nonfood-grade containers used for food storage.
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5/5/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food. Corrected On Site.
- Observed leaking pipe at plumbing fixture. IN HANDSINK
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2/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Violation: 36-22-1 Observed floor area(s) covered with standing water.
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7/31/2009 | Routine - Food | Call Back - Complied |
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. Food by handwash sink
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed insect control device installed over food preparation area.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed utensils stored in crevices between equipment.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Observed the accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. flies
- Observed floor area(s) covered with standing water.
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7/29/2009 | Routine - Food | Warning Issued |
| No report available. | 3/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/7/2008 | Routine - Food | Inspection Completed - No Further Action |
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