- Basic - Food containers stored in a location that is exposed to splash/dust. On top of ice machine, next to handwash sink, no splash guard. Correctd on site.
- Basic - Food debris and grease on kitchen floor under cooking equipment.
- Basic - Handwash sink faucets need proper cleaning. Restroom.
- Basic - Soiled reach-in cooler gaskets.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above, pork, 111 F, corrective action taken, reheated.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Interior of reach-in cooler soiled withfood residue.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, yuca, pork. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled, degreaser, corrected on site.
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08/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of dust inside storage counters, front line.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site**
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5/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor under shelving, dry storage room.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Lights out, RIC, repeated violation.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area, front line.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site**
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again, pork.
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11/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tiles with gaps, replaced as needed.
- High Priority - Raw animal food stored over ready-to-eat food, row chicken over fruits used for juices.COS
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink not accessible for employee use at all times, blocked by garbage can, front line, COS
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared in a food establishment and dispensed in a vending machine not properly date marked, flan, rice pudding.
- Intermediate - Spray bottle containing toxic substance not labeled, degreaser, COS
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7/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom, acoustic tiles in prep area, change as they get soiled or broken, **Repeat Violation**
- Basic - Sponge used as a wiping cloth on a food-contact surface, 3 compartment sink.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer y not all products commercially packaged. **Corrected On-Site**
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5/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling not smooth and easily cleanable-acoustic tiles in prep area. Repeat Violation.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Corrected On Site.
- Observed clean equipment stored on floor. Corrected On Site.
- 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.
- Critical - Observed raw animal food stored over ready-to-eat food--raw chicken over butter-glasss-ric. Corrected On Site.
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11/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling not smooth and easily cleanable-acoustic tiles in prep-. Repeat Violation.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures--soda cooler-57 degrees.
- Critical - Hot water not provided/shut off at employee hand wash sink=ladies room-87 degrees. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands--before putting on gloves.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit--57 degrees; flan, beverage cooler--[12]--stop sale; Corrected On Site. Repeat Violation.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation--back door.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). 57 degrees flan, soda cooler.
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7/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/16/2012 | Routine - Food | Call Back - Complied |
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas. Repeat Violation.
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. kitchen 3 compartment sink. Corrected On Site.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. front counter sliding door reach in cooler. potentially hazardous food must not be held in this unit until proper temperature can be maintained.
- Critical - Manager lacking proof of Food Manager Certification. Repeat Violation.
- 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. Repeat Violation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. warewashing area. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. plant foods in a tightly closed container in a reach in cooler, from 95 to 85 degrees fahrenheit in 1h. Corrected On Site. uncovered.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. milk in the front counter sliding door reach in cooler. Corrected On Site. moved to another unit.
- Critical - Observed potentially hazardous food thawed at room temperature. Corrected On Site. moved inside a cooler.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cold cuts in a reach in cooler.
- Critical - Observed raw animal food stored over ready-to-eat food. raw meat over vegetables in a reach in freezer. Corrected On Site.
- Critical - Observed unlabeled spray bottle. degreaser. Corrected On Site. Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken, pork in take out boxes under the steam table. less than 4h out of temperature according to mgr.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. croquettes, beef patties in the front counter display case. less than 4h out of temperature according to mgr. explained time control procedure.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. plantains at the cookline. Corrected On Site. reheated.
- Critical - Vacuum breaker mising at hose bibb. mop sink. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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2/13/2012 | Routine - Food | Warning Issued |
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No conspicuously located thermometer in holding unit. true.
- 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.
- Critical - Observed unlabeled spray bottle. degreaser.
- Critical - Vacuum breaker mising at hose bibb. mop sink.
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1/10/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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