- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Wall soiled with accumulated food debris.
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11/05/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food not stored at least 6 inches off of the floor.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.(water @ 126°f)
- Basic - Plumbing system in disrepair.(hand wash sink)
- Basic - Raw animal food stored above unwashed produce.
- Basic - Raw fruits/vegetables not washed prior to preparation.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- Intermediate - Probe thermometer not readily accessible for use.
- Intermediate - Reach-in cooler shelves soiled with food debris.
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2/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
- Basic - Food stored on floor. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- Basic - Wiping cloth/towel used under cutting board.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Patacon on at 77°f **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Corrected On-Site**
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Thermometer calibration **Corrected On-Site**
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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9/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Salt shakers **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. At kitchen handsink
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
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3/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.WOMANS BATHROOM
- Critical - No conspicuously located thermometer in holding unit.AT PASTRY BOX
- No copy of latest inspection report.
- Observed clean equipment stored on floor. CUTTING BOARD ON FLOOR
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. CUTTING BOARDS
- Critical - Observed food/ice received from unapproved source. EMPANADAS-CARNE QTY 100
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed old labels stuck to food containers after cleaning.
- Observed open dumpster lid.
- Critical - Observed raw animal food stored over ready-to-eat food. RAW SEAFOOD OVER RTE VEGETABLE Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. RICE AT 113 F
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.SUGAR
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8/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Displayed food not properly protected from contamination. Limes next to hand wash sink not covered
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Hot water not provided/shut off at employee hand wash sink. men's bathroom
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed food stored on floor.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Poultry at 46 degrees
- Critical - Observed potentially hazardous food thawed in standing water.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Poultry at 145 degrees and 150 degrees had cook cook them to 160 degrees farenheit
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/28/2012 | Complaint Full | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Observed employee with no hair restraint.
- Observed ice scoop with handle in contact with ice.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. REACHIN DRAWERS CHICKEN and BEEF OVER FISH
- Critical - Observed soil residue in storage containers.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/1/2012 | Routine - Food | 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. Pro VIOLATION BEING ADDRESSED IN ADMINISTRATIVE HEARING
- Critical - Observed employee improperly washing hands. WASHING HANDS WITH GLOVES
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in an improper manner. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. CHICKEN OVER BEEF AND BEEF OVER FISH
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Critical - Stem type thermometer not within the intended measuring range of use.
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 08A-15-1 Food not stored in a clean/dry location that is not exposed to splash/dust.HANDWASHING SINK NEXT TO PREP TABLE
- Critical - Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area.
- Critical - Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical - Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees.
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- 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. Pro Repeat Violation. This violation must be corrected by : 4-23-2011.
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5/18/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Manager lacking proof of Food Manager Certification. Corrected On Site. Repeat Violation.
- Critical - No handwashing sign provided at a handsink used by food employees.
- 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 Repeat Violation. This violation must be corrected by : 4-23-2011.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed employee eating while preparing food.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Observed food stored on floor. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed raw animal food stored over ready-to-eat food. Corrected On Site.
- Critical - Observed toxic item improperly stored.alcohol
- Critical - Observed uncovered food in holding unit/dry storage area.
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2/23/2011 | Routine - Food | Warning Issued |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.needs quaternary amon.strips
- 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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9/27/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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