- Basic - Buildup of food debris/soil residue on equipment door handles. At raw chicken storage cooler.
- Basic - Clean utensils stored in dirty container. At storage area.
- Basic - Employee with no hair restraint while engaging in food preparation. At front cook line.
- Basic - Equipment and utensils not properly air-dried - wet nesting. At three compartment sink area.
- Basic - Equipment or utensils not designed or constructed in a durable manner. Observed a lid with burn marks in walk in cooler.
- Basic - Floor area(s) covered with standing water. At ice machine area.
- Basic - Floor tiles cracked, broken or in disrepair. In walk in freezer.
- Basic - Floors not maintained smooth and durable. At back kitchen preparation area and throughout kitchen.
- Basic - Food stored in holding unit not covered. Observed uncovered Swiss cheese in walk in cooler. **Corrected On-Site**
- Basic - Gaskets/seals on holding unit in poor repair. At reach in freezer located in front line area.
- Basic - Ice buildup in walk-in cooler and front area reach in freezer.
- 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. Inside rice container located in front hot line area. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At back kitchen preparation area. **Corrected On-Site**
- Basic - Missing drain plug at dumpster.
- Basic - Old labels stuck to food containers after cleaning. At storage area.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. At reach in cooler located at front counter area.
- Basic - Unwashed tomatoes stored with ready-to-eat cleaned garlic. In walk in cooler. **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry. At mop sink area. **Corrected On-Site**
- Debris present in gas water room. For reporting purposes only.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. At back kitchen preparation area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Swiss cheese at 45 F° in walk in cooler. operator discarded Swiss cheese. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked chicken at 122 F at front line area under heat lamp. Operator discarded chicken. **Corrected On-Site**
- High Priority - Spoon not being sanitized before use. At back kitchen preparation area.
- High Priority - Toxic substance/chemical stored by food. At front counter area by ice bin. **Corrected On-Site**
- Intermediate - Ice scoop holder with build up of mold-like substance/slime. At ice scoop located in front counter area by ice bin. **Corrected On-Site**
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09/03/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. / side of the hot holding unit / front counter / **Corrected On-Site**
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Equipment in poor repair / front line reach in cooler has a gap of the right side of the cooler / cooler door not completely sealed.
- Basic - Hood filters in disrepair./ back cook line, deep fryer area / gap between filters.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. / cooked ribs at 127F / on the side of the grill / ribs stacked up to 3 layers / top layer 127F, bottom 152F.
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4/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Grease accumulated under cooking equipment. / under deep fryers. **Repeat Violation**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container / scoop used for plantains / **Corrected On-Site**
- Basic - No copy of latest inspection report available.
- Basic - Soiled reach-in cooler gaskets. / by drive through / **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler. / pork gravy / **Corrected On-Site**
- Basic - Wall tiles cracked, broken or in disrepair / throughout kitchen.
- Basic - Working containers of food removed from original container not identified by common name. / two white substances containers on dry storage rack / **Repeat Violation**
- 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 at 49F / walk in cooler.
- 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. / cooked black beans at 49F / overnight in walk in cooler.
- High Priority - Raw animal food stored over ready-to-eat food./ raw chicken over uncovered pork gravy / walk in cooler / **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. / back kitchen / **Corrected On-Site**
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10/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting. / dish washing area.
- Basic - Floor area(s) covered with standing water. / near exit door.
- Basic - Floor tiles cracked, broken or in disrepair. / back kitchen.
- Basic - Floor tiles missing. / back kitchen.
- Basic - Floor under dishmachine or three-compartment sink area soiled.
- Basic - Grease accumulated under cooking equipment. / deep fryer. **Repeat Violation**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. / Quat at 100ppm / front line.
- Basic - Working containers of food removed from original container not identified by common name. / white substances containers on dry storage rack / **Corrected On-Site**
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. / cooked pork ranges from 50-52F overnight / walk in cooler.
- 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. / cooked pork ranges from 50-52F / walk in cooler overnight.
- High Priority - Soup/chowder/chili hot held at less than 135 degrees Fahrenheit. / soup at 120F / hot holding / drive through / soup reheated to 168F / **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. / front counter and drive through.
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6/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Grease accumulated under cooking equipment. / deep fryer.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. / back kitchen. **Corrected On-Site**
- Basic - No container installed for catching grease from hood drip tray. / cook line. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. / fries, plantain at 128F / hot holding / product was discarded by manager. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Employee used handwash sink as a dump sink. Ice inside hand sink / hand sink. **Corrected On-Site**
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. / thermometer at 40F after calibration.
- Intermediate - Packaged food not labeled as specified by law. / guava bar / front counter.
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1/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. / 2 garbage containers blocking the handsink / back kitchen / Corrected On Site.
- Observed attached equipment soiled with accumulated dust. / back of the TV screen soiled with dust / on top of the hot holding unit / front line.
- Observed food debris accumulated on kitchen floor. / next to ice machine.
- Critical - Observed toxic item improperly stored. / a bottle of cleaner stored next to single service items / dry storage room / Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. / peppers and onions at 110F / hot holding / product was reheated to 140F.
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8/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. / dry storage room / Corrected On Site.
- Observed debris accumulated on walk in freezer floor.
- Observed old food stuck to clean dishware/utensils. / dishwashing area / Corrected On Site.
- Observed personal care item stored with food. / observed an employee's jacket on storage rack / Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. / container outside dry storage room / Corrected On Site.
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2/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable. / observed heavy ice accumulated on freezer floor
- Critical - Handwash sink not accessible for employee use at all times. / metal container was stored in front of the handsink / across from 3 bay sink / Corrected On Site.
- Critical - Observed buildup of slime on soda dispensing nozzles. / drivethrough
- Critical - Observed buildup of slime on soda dispensing nozzles. / front counter / Corrected On Site.
- Observed floor area(s) covered with standing water. / dumpster area / outside
- Observed single-service articles stored without protection from contamination. / dry storage room / Corrected On Site.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. / Corrected On Site.
- Shelves not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. / equipment and utensils air-dried rack
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. / throughout establishment / Corrected On Site.
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9/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above, chicken was 127f, product was reheated to 165f. Corrected On Site.
- Critical. Observed food stored on floor, box of yucca bites inside walk in freezer .. Corrected On Site.
- Critical. Observed employees using same utensil to handle raw and cooked product, grill guy.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled, grill cook took phone from pocket then turned phone into pocket and kept cooking.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, grill guy. Corrected On Site. Repeat Violation.
- Observed old labels stuck to food containers after cleaning.
- Equipment and utensils not properly air-dried.
- Observed wall in disrepair, by deep fryer.
- Critical. Observed obstructed emergency exits, blOcked with bags. For reporting purposes only. Corrected On Site.
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1/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/21/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 22-17-1 Observed soiled reach-in cooler gaskets.
- Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation. no cfm & over 8 emplooee working
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8/3/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. veggie & yucca 60 degrees; , cook bansna on line Repeat Violation.
- Critical. Observed food being cooled by nonapproved method. beans in deep pans Repeat Violation.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. beans @ chill blaster @ 185 degrees; after 1 hour in deep pans no temps; taken for proper cooling parameters Repeat Violation. Repeat Violation.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. beans reheated then recooled @ 112-109 degrees; after 1 & half hour, noe met cooling parameters , discarded; Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. blast chiller thermom probe showing 105 degrees; of beans inside, when temp with calibrated probe, beans @ 198-185-175 degrees;
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. rice scoopsin rice @ line
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. & put on gloves & not washing with hot water
- 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. cook with ear phones & gloves using transmitter then touuching rte bread with same gloves not wash between Repeat Violation.
- 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. cooks @ front & back chg tasks, change tasks not chg glove or wash hands between Repeat Violation.
- Critical. Observed employee improperly washing hands. no hot water & not 10-15 seconds
- Equipment or utensils not designed or constructed in a durable manner. using paper towels for wiping dry board @ line
- Observed nonfood-contact equipment in poor repair ice machine
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed soil residue in storage containers. lexan pans stored as clean with old food debris, & wet nesting
- Critical. Observed soil buildup inside ice bucket & not protected
- Observed residue build-up on nonfood-contact surface. curtains @ wic with black build up
- Observed gaskets with slimy/mold-like build-up. on ric & wic
- Equipment and utensils not properly air-dried. pans @ back wet nesting Repeat Violation.
- Observed single-service items stored on floor. Corrected On Site.
- Critical. Observed live flies in kitchen.
- Observed wall soiled with accumulated dust. & ceiling & equipment thru kitchen;
- Critical. Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. garbage
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. no cfm & over 8 emplooee working
- Critical. Certified Food Manager unable to answer basic Food Code questions. proper cooling procedures & corp cooling in book not up to code procedure
- Critical. Person in charge failed to insure proper cooling.
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8/2/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese at front cold hold, plantains at fryer at room temp, salsa fuego at salsa bar. Corrected On Site. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. ribs and wings at top hot hold to far right at grill, dry items at front hot hold.
- Critical. Observed food being cooled by nonapproved method. black beans observed in blast chiller covered.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked peppers and tomatoes at 75 degrees after 2 hrs.
- Critical. Observed uncovered food in holding unit/dry storage area. open bags of food in dry storage shelf.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. grill scraper stored in water at cookline. thermometers in standing water. Repeat Violation.
- Critical. Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. front counter person touching face and glasses and then handle food no handwashing.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. in between glove changes.
- Observed employee with no hair restraint. managers performing food service no hand sinks.
- Observed cutting board grooved/pitted and no longer cleanable. chicken cutting board frontline.
- Nonfood-contact equipment not designed and constructed in a durable manner for 3 comp drain styrofoam cup used as stopper.
- Observed nonfood-contact equipment in poor repair broken door on bottom ach in cooler door.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. raw chicken cooler.
- Observed residue build-up on nonfood-contact surface. gaskets reach in cooler for raw chicken. Repeat Violation.
- Equipment and utensils not properly air-dried. pans storage.
- Observed clean equipment stored on floor. cutting board.
- Observed single-service articles stored without protection from contamination. aluminum pan lids not inverted. shelf.
- Observed single-service articles stored without protection from contamination. paper plates stored by handsink exposed to drips of the handsink.
- Critical. Hot water not provided at employee hand wash sink. cookline hand sink
- Plumbing system in disrepair. drain for cookline not draining properly.
- Observed leaking faucet at plumbing fixture.
- Drain cover(s) missing. cookline drains.
- Critical. Observed handwash sink used for purposes other than handwashing. cookline handsink used to rinse utensils, and gather water. Repeat Violation.
- Observed open dumpster lid.
- Observed garbage on the ground and/or pad around dumpster. Repeat Violation.
- Observed food debris accumulated on kitchen floor. walkin freezer buildup of food debris and ice
- 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. No proof that all employees have been trained in food safety.
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4/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, plantains 55 degrees Fahrenheit at fryer station without timemarking. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit, front counter reachin cooler for flan.
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination, cover missing for jalapenos in customer service area and overhead guard doesn't adequately protect the product.
- Critical. Observed food stored on floor, walkin freezer.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical. Observed an open beverage container on countertop in drivethru area.
- Observed walk-in cooler gasket torn/in disrepair.
- Obseved hood filters in disrepair, over stove in rear prep area.
- Critical. Observed soiled reach-in cooler gaskets, all coolers.
- Critical. Observed buildup of slime behind soda dispensing nozzles, both machines.
- Observed gaskets with slimy/mold-like build-up, walkin cooler door and air curtains.
- Critical. Vacuum breaker mising at hose bibb, outside mopsink and at y connections of interior mopsink.
- Critical. Handwash sink not accessible for employee use at all times, blocked by trashcan. Corrected On Site.
- Observed open dumpster lid.
- Observed grease on the ground and/or pad around grease receptacle.
- Observed garbage on the ground and/or pad around dumpster.
- Observed food debris accumulated on kitchen floor, under soda station at front counter.
- No copy of latest inspection report.
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12/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/28/2009 | Routine - Food | Call Back - Complied |
| No report available. | 2/12/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 2/10/2009 | Routine - Food | Warning Issued |
| No report available. | 8/26/2008 | Routine - Food | Call Back - Complied |
| No report available. | 8/20/2008 | Routine - Food | Warning Issued |
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