- Basic - Food stored in holding unit not covered. **Corrected On-Site**
- High Priority - Raw animal food not separated from ready-to-eat food during preparation. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Silverware . **Corrected On-Site**
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08/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
- Basic - Food stored in holding unit not covered. **Repeat Violation**
- Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Raw animal foods not properly separated from each other in holding unit. **Corrected On-Site**
- 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. **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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1/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored in holding unit not covered.
- Basic - Ice scoop handle in contact with ice.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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 - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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7/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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 - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - Nonfood-grade basting brush used in food.
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4/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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12/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- 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.
- Observed employees with no hair restraints.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. STOP SALE
- Critical - Portable fire extinguisher not fully charged. For reporting purposes only.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. PASTRIES (DOOR BROKEN)
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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5/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Establishment operating without a current Hotel and Restaurant license.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Reach-in cooler not cleaned prior to accumulation of soil residue.
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12/13/2011 | Routine - Food | Administrative complaint recommended |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.ham and cheese sandwiches Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- 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.
- Observed employee with no hair restraint.
- Observed ripped/worn tin foil used as shelf cover.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Establishment operating without a current Hotel and Restaurant license.expired 10/1/10
- Critical. Hotel and Restaurant license not properly displayed.current
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1/18/2011 | Routine - Food | Administrative complaint recommended |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- 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.cheese,ham Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.egg sandwiches in front counter
- Critical. Observed raw animal food stored over ready-to-eat food.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- 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.
- Observed employee with no hair restraint.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.shelving inside counter
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Observed dead roaches on premises.
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8/20/2010 | 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.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cheese
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.beef empanadas front counter Repeat Violation.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed raw animal food stored over ready-to-eat food.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed encrusted material on can opener.
- Critical. Handwash sink not accessible for employee use at all times.blocked with equipments
- Critical. Observed handwash sink used for purposes other than handwashing.
- Wet mop not hung to dry.
- Critical. Establishment operating without a current Hotel and Restaurant license.
- Critical. Hotel and Restaurant license not properly displayed.current one
- Critical. Observed expired Food Manager Certification.
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1/26/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.ham,cheese empanadas Repeat Violation.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with no hair restraint.
- 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.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Unwrapped single-service utensils not presented so that only the handles are touched.
- Critical. Handwash sink not accessible for employee use at all times.blocked with equipment
- Observed food debris accumulated on kitchen floor.behind equipment
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Wet mop not hung to dry.
- 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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9/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/28/2009 | Routine - Food | Call Back - Complied |
| No report available. | 11/17/2008 | Routine - Food | Warning Issued |
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