- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair.
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07/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On lids of dry storage containers in kitchen.
- Basic - Working containers of food removed from original container not identified by common name. Two containers in dry storage area.
- Intermediate - Spray bottle containing toxic substance not labeled. One container of orange liquid on chemical shelf. **Corrected On-Site**
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4/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/7/2013 | Routine - Food | Call Back - Complied |
- Basic - Equipment in poor repair. / 3 door metal reach in cooler not able to maintain at 41F or below / ham at 43F, cooked pork chop at 42F, beef at 43F, cooked pork at 56F. **Warning**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. / flour bucket. **Warning**
- Basic - Packaged food has no English labeling. / dry storage rack. **Warning**
- 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. / cooked shredded beef at 56F / 3 door cooler. **Warning**
- 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. / cooked pork t 56F. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. / cream cheese filling pastries at 126F / front counter hot box / reheated to 165F. **Warning**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. / raw chicken at 47F, raw beef at 46F / moved to reach in freezer / temperature rechecked chicken at 44F, raw beef at 41F. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site** **Warning**
- Intermediate - Food manager certification expired / another manager not present. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
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11/6/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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5/10/2013 | Routine - Food | Call Back - Complied |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham 44 milk 46 in sandwich cooler. Moved to freezer for temperature recovery **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cheese filled pastries 114 in hot holding box, reheated to 165 **Warning**
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5/9/2013 | Routine - Food | Warning Issued |
- Observed build-up of grease on nonfood-contact surface. Grease build up on metal of hood system
- Critical - Observed container of medicine improperly stored. Medicine stored in reach in cooler by ice machine, in separate areas, not contained in on container and kept separate from food **Corrected On-Site**
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Shredded beef made on 12/15/2012 not date marked **Corrected On-Site**
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12/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - FRONTLINE HANDSINK USED TO FILL WATER CONTAINER.
- Critical - UNLABELED CONTAINER BY BLENDER.
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6/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink.Warewashing area, cookline and restroom
- Critical - Observed slightly encrusted, soiled material on slicer.
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1/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/18/2011 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Beans 48-50F cooling overnight per operator
- Critical - Hot holding cabinet incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 124-148F. Operator raised temperature. Must maintain 135F or hotter.
- Critical - Makeline cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 45-46F. Advised to lower temperature to 41F or colder
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.Flan in displsy cooler
- Critical - Observed food being cooled by nonapproved method.Beans cooling in too large quantity and covered in reach in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Milk 45,46F in makeline cooler.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.Chicken empanadas 124F in hot holding cabinet. Operator discarded
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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8/17/2011 | Routine - Food | Warning Issued |
- Critical - Observed buildup of soiled material on mixer head.
- Critical - Observed interior of microwave soiled.
- Observed nonfood-grade containers used for food storage.Common storage tubs used for pork,carne,
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3/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.Sugar, cookline
- Critical. Observed raw animal food stored over ready-to-eat food.Raw bacon over soup, produce in reach in cooler
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.Foodhandler put on glove without first washing hands Corrected On Site.
- Observedreach in freezer gasket torn/in disrepair.
- Observed attached equipment soiled with accumulated grease.Hood system
- Observed ceiling in disrepair. Water stained tiles In kitchen .
- Observed ceiling in men's restroom with water damaged tile
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10/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/18/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Milk,ham,pork 46F in makeline cooler for less than 4 hours per operator moved to effective refrigeration for temperature recovery. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Flan 46F in desserts cooler for less than 3 hours, moved to reach in cooler for temperature recovery.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Chicken 122F, yucca 119F for less than 3 hours reheated to 165F for hot holding
- Critical. Makeline cooler ncapable of maintaining potentially hazardous food at proper temperatures.Food temperature 46F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder. This violation must be corrected by : 6 18 10. Repeat Violation.
- Critical. Desserts cooler ncapable of maintaining potentially hazardous food at proper temperatures.Do not store frequently used milk in this cooler. Causing a HOT spot on left side of cooler.
- Critical. Observed potentially hazardous food thawed at room temperature.Pork loin.Moved to cooler for further thawing
- Observed knife block in use to store knives.
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6/17/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Soft deli cheese 44F in makeline cooler. Advised to use metal pans for better cold holding
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Makeline cooler food temperature 43-44F Advised to lower temperature to 41F or colder.
- Critical. Observed food stored on floor.Liquid shortening
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1/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.Bulk deli meat
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7/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/14/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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