- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- 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.
- Basic - Employee personal items stored in or above a food preparation area. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food stored in dry storage area not covered. **Repeat Violation**
- Basic - Food stored on floor. Outside shed **Corrected On-Site** **Repeat Violation**
- Basic - Ice scoop stored with handle in contact with ice in ice bin.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Shelf under preparation table soiled with food debris. Shelf under steamer
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 70 F Operator put in cooler
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site**
- Intermediate - Handwash sink missing in food preparation room or area. By grill
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. Thermolabels for dishmachine
- Intermediate - No soap provided at handwash sink. Bar
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11/10/2014 | Routine - Food | Warning Issued |
- Basic - Clean utensils stored between equipment and wall.
- Basic - Food stored in dry storage area not covered.
- Basic - Food stored on floor.
- Basic - Gaskets with slimy/mold-like build-up.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
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3/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Open dumpster lid.
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8/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee eating in a food preparation or other restricted area.
- Basic - Food stored in a prohibited area.
- Basic - Food stored in dry storage area not covered.
- Basic - Food stored on floor.
- Basic - Gaskets with slimy/mold-like build-up.
- Basic - Ice scoop handle in contact with ice.
- 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.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Exit door blocked by highchair. For reporting purposes only. **Corrected On-Site**
- High Priority - Container of medicine improperly stored.
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Intermediate - Employee filled water pitcher/cup at handwash sink.
- Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
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2/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food stored on floor. Corrected On Site.
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11/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. REACH IN COOLER BY COOK LINE
- Critical - Electrical outlet missing cover plate. For reporting purposes only. BROKEN BY 3 COMPARTMENT SINK
- Critical - Hot water not provided/shut off at employee hand wash sink. HANDSINK BY 3 COMPARTMENT SINK Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. REACH IN COOLER BY SODA DISPENSER AND BY REACH IN COOLERS BY COOK LINE
- Observed hole in wall. UNDERNEATH 3 COMPARTMENT SINK
- Critical - Observed soiled reach-in cooler gaskets.
- Waste line missing at soda gun holster. ONE OF THE SODA HOLSTER IN BAR AREA
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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4/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.backdoor area
- 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 EXPIRED
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed employee with open sores/cuts/burns handling food.hand Corrected On Site.employee uses gloves over afected area
- Critical - Observed encrusted material on can opener.
- Observed grease on the ground and/or pad around grease receptacle.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Observed open dumpster lid.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.raw chiken on top of raw pork and chiken in cookline
- Unwrapped single-service utensils not presented so that only the handles are touched.spoons
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9/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed encrusted material on can opener.
- Critical - Working containers of food removed from original container not identified by common name. Corrected On Site.
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4/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. Corrected On Site.
- Observed equipment in poor repair.
- Critical. Observed encrusted material on can opener.
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10/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. RAW BEEF (NY STRIP (76F) AT PREP-AREA. MONDONGO (COOKED COW STOMACHS CUT IN CUBES AND WEIGHTED KEPT UNREFRIGERATED.)
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. BEEF CHUNKS COOKED FOR GRINDING AT ROOM TEMPERATURES (86F).
- Critical. Observed food being cooled by nonapproved method.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. BEAN POT (OLLA GRANDE DE FRIJOLES).
- Critical. Observed potentially hazardous food thawed in an improper manner.WITH AIR FLOW OF ICE MACHINE.
- Critical. Observed potentially hazardous food thawed at room temperature. BEEF STEW (BOLA DE CARNE PARA GUISAR).
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. WALK IN COOLER.
- Critical. Observed raw animal food stored over ready-to-eat food. PORK (RAW) AND SHELL EGGS NEXT AND OVER SALSA (SAUCE: AHOGADO).
- Critical. Observed raw animal food stored over ready-to-eat food.
- Critical. Observed food stored on floor. CAJAS DE CUT OUT MONDONGO (COOKED COW STOMACH).
- Observed ice scoop with handle in contact with ice.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. DISHWASHING PERSON.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener. ABRIDOR DE LATAS.
- Critical. Observed buildup of slime on soda dispensing nozzles. (SODA SPRAY GUN AT BAR AREA).
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. BLENDER NOT SANITIZED (LICUADORA(.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. WALK IN COOLER.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed clean equipment stored on floor.( OLLA EN AREA DE PREPARACION).
- Observed single-service articles improperly stored. FACING UP OVER A DIRTY SHELF (DUST AND GREASE).
- Critical. Hand wash sink lacking proper hand drying provisions. DISHWASHER AREA.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Lights missing the proper shield, sleeve coatings or covers. OVER COOK LINE .
- No copy of latest inspection report.
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3/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. NOT PLACED ON NEW MENU.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. TOCINO (49F). REACH IN COOLER. SHELL EGGS (55F). ALL MEATS UNDER COOK LINE : BEEF (55F),CHICKEN (54F).
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. GROUND BEEF (94F).
- Critical. Observed food being cooled by nonapproved method.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. COOK LINE BEEF (55F) CHICKEN (54F).
- Critical. Observed potentially hazardous food thawed at room temperature.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. SPLASHING SERVINGS (CAPERS).
- Critical. Observed torn packages/bags of food exposing the contents to contamination.
- Critical. Displayed food not properly protected from contamination. GREEN PLANTAINS AT 3 COMPARTMENT SINK.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. CHICKEN OVER FISH (SWAI).
- Critical. Observed food stored on floor. COPELIA CONTAINERS OF SWEET COOKIES (PANELITAS).
- Critical. Observed uncovered food in holding unit/dry storage area. AREQUIPE SWEET SERVED (BAR AREA).
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. SAL.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed nonfood-grade containers used for food storage. COLOR LINERS IN DIRECT CONTACT WITH MEAT.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. Equipment food-contact surfaces and utensils not sanitized.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed soiled wet wiping cloth in use .
- Critical. Observed buildup of slime on soda dispensing nozzles.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. WHERE BEER MUGS ARE CHILLED.
- Observed utensils stored in crevices between equipment.
- Observed single-service items stored on floor.
- Critical. Hot water not provided/shut off at employee hand wash sink. RESTROOMS.
- Plumbing system in disrepair. PREP-AREA HANDSINK.
- Critical. No handwashing sign provided at a handsink used by food employees. BAR AREA.
- Critical. Hand wash sink lacking proper hand drying provisions. BAR AREA.
- Critical. Handwashing cleanser lacking at handwashing lavatory. BAR AREA.
- Observed HOOD SYSTEM soiled with accumulated dust. OVER AREPA GRILL.
- Observed ceiling soiled with accumulated food debris. KITCHEN .
- Critical. Observed toxic item stored in food preparation area.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. DISCREPANCY BETWEEN COUNTY SEATING (85) SEATS AND STATE LICENSEE (215) SEATS.
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8/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/28/2008 | Routine - Food | Administrative complaint recommended |
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