- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Buildup of food debris/soil residue on equipment door handles. Observed that the reach-in cooler at the end of the cook's line has soiled door handles.
- Basic - Cutting board has cut marks and is no longer cleanable. The board used by the cook to cut cooked chicken.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Observed that all the pans are stacked wet above the 3 compartment sink.
- 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. Observed the scoop handles used for scooping rice are touching the cooked rice. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under the cutting board used by the cook to cut cooked chicken.
- Basic - Open dumpster lid.
- High Priority - Live, small flying insects in food storage area. Observed small flies in the area where the bag in the box sodas are stored.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Observed that the racks/shelves that are used to store cooked food above the grill are not properly cleaned each day before putting food on them.
- Intermediate - Cutting board(s) stained/soiled. Observed that the cutting board used by the cook to cut cooked chicken is still soiled before using. Observed the same with the smaller cutting board used by the cook to cut boneless chicken breast.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed 2 sanitizer pails stored in the hand sink in a prep area.
- Intermediate - Nonfood-grade basting brush used in food. Observed that a 1" paint brush is used to brush guava BBQ sauce on food.
- Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked potentially hazardous (time/temperature control for safety) food. No one uses a probe thermometer to check that chicken is fully cooked.
- Intermediate - Soil residue in food storage containers. Observed that the take-out boxes stacked by the cutting board that the cook uses to cut chicken are soiled with chicken splatter. These boxes were discarded.
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08/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use tongs stored on equipment door handle between uses. On a hot hold drawer and in front of the grills.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Observed a cook put on gloves without washing hands first. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Observed a cook do this.
- Intermediate - Handwash sink used for purposes other than handwashing. Observed a "green pad " in the prep area hand sink.
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4/17/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting. All steam table pans stored on shelving above the 3 compartment sink.
- Basic - Food stored in a prohibited area. Observed a pan of plantains on top of a garbage can with garbage in it. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in the raw chicken upright reach-in cooler in the prep area.
- Basic - Single-use containers (boxes and/or cans) reused as a slip prevention by putting part of a cardboard box under a clean cutting board on the cook's line. **Corrected On-Site**
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Observed an employee in the prep area change gloves without washing hands. **Corrected On-Site**
- 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 black beans and soup in the walk-in cooler.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw chicken stored above cooked beans and soup in the walk-in cooler. **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels in the prep area. **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. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Cooked black beans and soup in the walk-in cooler. **Repeat Violation**
- Intermediate - Potentially hazardous (time/temperature control for safety) food not stirred while cooling. Cooked black beans and soup in the walk-in cooler. **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Establishment uses Day dots, but the stickers do not have an actual date on them. The establishment only adds weights to the day dots.
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3/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Open dumpster lid. **Corrected On-Site**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Cooked chicken breasts on the front line. Rapidly reheated on the grill to 190° . **Corrected On-Site**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit on the front counter.
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11/8/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Open dumpster lid.
- Basic - Plumbing system in disrepair. Cold water handle missing on a hand sink in the men's bathroom.
- 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. Pulled chicken and Black beans in the walk-in cooler.
- High Priority - Raw animal food stored over cooked food. Raw pork over cooked chicken in the walk-in cooler.
- Intermediate - Cold water not provided/shut off at employee handwash sink. Men's bathroom.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Black beans in the walk-in cooler.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Pulled chicken and Black beans in the walk-in cooler
- Intermediate - Potentially hazardous (time/temperature control for safety) food not stirred while cooling. Black beans in the walk-in cooler.
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10/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Observed: Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees F to 41 degrees F within 6 hours. Soups cooked from previous day at 49 F see stop sale - shall use blast chiller in premises.
- Basic - Observed: Equipment in poor repair. Showcase reach in cooler.
- High Priority - Observed: Food with mold-like growth. See stop sale. Two Quesadilla salad-in drawer at room temperature.
- Basic - Observed: No conspicuously located ambient air temperature thermometer in holding unit.
- Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink. COS.
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees F. Desert in showcase reach in cooler at 50/52F. see stop sale.
- Basic - Observed: Single-service articles improperly stored. COS.
- High Priority - Observed: Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.desert in showcase reach in cooler at 50/52 F.
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5/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Salt and peppers holder-
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Hot holding drawers
- Critical - Observed live fruit flies in kitchen. Corrected On Site.
- Observed single-service articles improperly stored. Delivered on ground
- Critical - Observed the presence of insects ( ants) by tropichiller Corrected On Site.
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10/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Observed residue build-up on nonfood-contact surface. Top of warmer drawers
- Observed single-service items stored on floor. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Plantain Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Chicken at 95* F. Corrective Action - Reheated
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7/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/30/2011 | Routine - Food | Call Back - Complied |
- Critical - FRUITS / VEGETABLES NOT WASHED PRIOR TO PREPARATION. LETTUCE WASHED BESIDES UNCLEAN DISHES. COS
- Critical - OBSERVED ENCRUSTED MATERIAL ON CAN OPENER. COS
- OBSERVED FOOD DEBRIS ACCUMULATED UNDER EQUIPMENT BY SODA BOX/TANK.
- Critical - OBSERVED ROACH ACTIVITY AS EVIDENCED BY DEAD ROACHES FOUND- ONE DEAD ROACH ON COUNTER BELOW PRESS SANDWICH / QUESADILLA MACHINE. THIS VIOLATION MUST BE CORRECTED BY 12-30-11
- OBSERVED WALL IN DISREPAIR. JOINT/WALL.
- WET WIPING CLOTH NOT STORED IN SANITIZING SOLUTION BETWEEN USES. COS
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12/29/2011 | Routine - Food | Warning Issued |
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Observed utensils in poor condition. No handle on scoop
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit- Quesadilla-Form provided to operator
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Quessadilla
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12/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Lights missing the proper shield, sleeve coatings or covers. Heat lamps
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee eating in a food preparation or other restricted area. Corrected On Site.
- Observed food debris accumulated on walk in cooler and freezer floor.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.Cooked chicken by raw chicken- Long term reach in cooler
- Observed residue build-up on nonfood-contact surface. Cups holder
- Observed residue build-up on nonfood-contact surface. Warmer guaskets
- Observed single-service articles improperly stored. Drink lids
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Sugar
- Observed utensils in poor condition. No handle in scoop-/ parm/
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Ribs/ chicken wings in long term reach in cooler
- Unwrapped single-service utensils not presented so that only the handles are touched.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. Salt/Sugar
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7/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Hot food at proper temperatures
- Critical. Facilities to maintain product temperature
- Critical. Food protection during storage, preparation, display, service, transportation
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Storage/handling of clean equipment, utensils
- Critical. Employee training and certification
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1/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit sour cream, shredded cheese and sour cream. Corrected On Site. Iced down.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit raw chicken. Corrected On Site removed from RIC.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures RIC by ice machine.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures tall RIC by cookline.
- Sanitizer solution not clean food in water.
- Observed open dumpster lid.
- Observed floor area(s) covered with standing water throughout kitchen and WIC.
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10/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures - cheese at 51 F - flip top cooler in kitchen. Instructed not to use reachin cooler for potentially hazardous foods till fixed.
- Observed employee with no hair restraint.
- Observed nonfood-contact equipment in poor repair - reachin cooler gasket in kitchen next to fryer.
- Critical. Observed soil buildup inside ice bin in kitchen.
- Observed single-service articles improperly stored - take out tray not inverted.
- Observed open dumpster lid.
- Critical. Observed live flies in kitchen - 2 by rear door and 1 by frontline. Corrected On Site.
- Wet mop not hung to dry.
- Critical. Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. Emergency exit blocked by two food bins. Corrected On Site.
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6/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued due to adulteration of food product. cooked pork
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked pork. NOTE: BLAST CHILLER IS BROKEN
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Plantains Corrected On Siteby refrigerating .
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked pork.
- Critical. Observed hand wash sink used for purpose other than washing hands. Washing utensils Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed gaskets/seals on cold holding unit in poor repair. beverage air reachin cooler under front counter.
- Observed wall soiled with accumulated black debris in storeroom area. Back corner behind shelving .
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. 3 compartment sink quaternary sanitizer is over 500PPM.
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4/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor, bag with onions. Corrected On Site.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, rice.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical. Observed food employee with dirty hands or arms, food prep worker.
- 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 an employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing-300ppm when tested.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Hot water not provided/shut off at employee hand wash sink, in kitchen area.
- Observed wall soiled with accumulated food debris in prep area.
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11/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/9/2008 | Complaint Full | Inspection Completed - No Further Action |
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