- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Big pots in storage room
- 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. Over prep sink, from yesterday mgr stated, mgr discarded **Corrected On-Site**
- Basic - Food storage container/container lid cracked or broken. Lid for rice in wic
- Basic - Interior of microwave soiled with encrusted food debris. Mgr cleaned it **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 58° cut lettuce, cut tomatoes, 56° sliced cheese in prep reach in unit, produce just cut and cheese brought from wic, explained time as public health control, corrective action: wrote time **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Raw pork over carrots, raw ground beef over rice, raw pork over plantains, all in wic, mgr rearranged **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. Faucet outside, green hose attached
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Ambient thermometer reading 60° **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing. Ladle in it, cook line, removed **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. Cut lettuce and cut tomatoes cooling in a 60° cooler, corrective action: wrote time
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.cooked beef, on Friday, cook dated it **Corrected On-Site**
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07/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Dusty fan, prep area
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Onion in bucket **Corrected On-Site**
- Basic - Clean knives/utensils stored in crevices between equipment. Wall and prep sink **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 112° water **Corrected On-Site** **Repeat Violation**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Storage area **Corrected On-Site** **Repeat Violation**
- Basic - No handwashing sign provided at a hand sink used by food employees. Cook line **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Container of medicine improperly stored. Over ice bin **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 53° fish, rice and beans, chicken, beef, pork, cut tomatoes, in upright reach in cooler, corrective action: some placed in other cooler, others discarded **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. 70° tostones, explained to e as public health control, corrective action: wrote time
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Upright cooler by cook line, 50° ambient thermometer
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Cheese cake opened yesterday morning **Corrected On-Site**
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2/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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 - Food stored on floor. Beans **Corrected On-Site**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. 80° water **Repeat Violation**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Prep area
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Soda cooler with flan
- Basic - Outer openings not protected with self-closing doors. In kitchen
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food. beans
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 80° garlic and oil on table, corrective action: discarded by mgr
- High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp- opened bag over yuca empanadas in freezer, raw ground beef over cooked rice in walk in cooler
- High Priority - Toxic substance/chemical stored by or with food. Storage area **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Flan made on Tuesday **Repeat Violation**
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8/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Temp 85?F. **Repeat Violation**
- Basic - Spray bottle containing a food product not labeled. Water bottle in shelf across from cooking equipment.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Raw animal food stored over cooked food. Containers of raw steak stored over container of cooked rice in upright sliding door reach in cooer. Also container of raw chicken stored over containers of cooked soups in walk in cooler. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Container of raw chicken stored over container of raw beef. **Corrected On-Site** **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to cooking equipment.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Multiple soups in upright reach in cooler with sliding doors.
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5/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Employee transferring cooked rice with a plate.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Temp 95?F on prep surface in kitchen.
- Basic - Storage of tools on shelf above or with clean equipment and utensils. Wire cutters stored with clean utensils. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Prep surface in kitchen.
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee wipes hands on wet wiping cloth continually instead of washing hands.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee transferring cooked rice into another container for hot holding touching it with bare hands.
- 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. Pork.
- High Priority - Pots or other cooking equipment not being sanitized. Mgr manually washed and rinsed pot without sanitizing before use.
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over pork in walk in cooler.
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk in reach in cooler across from ice machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Multiple small containers of rice in upright two door reach in cooler at the end of cookline.
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1/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Lights missing the proper shield, sleeve coatings or covers. Over chest freezers.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Reach in cooler.
- Observed cutting board grooved/pitted and no longer cleanable. Wood cutting board.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw chicken over raw fish, walk in cooler.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Beef 45f, walk in cooler. Corrective action ice bath.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Small containers cooked rice and other cooked foods not date marked walk in cooler.
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7/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No proof of required employee training provided for some employees. 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. Repeat Violation.
- Critical - Observed accumulation of white scale in warewashing machine and associated equipment.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food thawed at room temperature, fish.
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3/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Stewed chicken cooked 12:30. Uknown when reached 135 to start 2 hr. time. 111 degrees F. at 3:30. Corrected On Site, moved to smaller pans, placed in ice water bath.
- Critical - No proof of required employee training provided, dishwasher and cook working. 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.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with ineffective hair restraint, long pigtails.
- Critical - Observed food being cooled by nonapproved method. Covered large round pan on counter. Corrected On Site. Provided cooling poster in Spanish. Moved to ice water bath, uncovered smaller pans.
- Critical - Observed interior of reach-in cooler fan cover soiled with accumulation of food residue, glass door cooler.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening, milk. Corrected On Site.
- Critical - Observed raw animal food stored over cooked food, walk in.
- Critical - Observed raw animal food stored over ready-to-eat food, in walk in.
- Critical - Raw animal food not properly separated from ready-to-eat food. Raw pork packages in same container as ready to eat salami rolls. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, flan, rice, beans ,some meats. Corrected On Site.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
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10/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Non-prewrapped utensils not properly presented, handles down in cup.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect, tostones. Corrected On Site.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands, raw plantains and cooked plantains.
- Observed employee with no hair restraint, cook.
- Critical - Observed expired Food Manager Certification, Rosa.
- Critical - Observed food being cooled by nonapproved method, tightly covered rice with foil- cooked this morning found at 69-75 degrees, 3 containers. Corrected On Site, opened foil.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening, milk.
- Critical - Observed raw animal food stored over ready-to-eat food, walk in cooler. Raw chicken over produce. Repeat Violation.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Package of ground beef lying on top of open box of chicken. Corrected On Site.
- Critical - Raw animal food not properly separated from ready-to-eat food, walk in cooler. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with no date marked, flan, cooked beef, cooked rice, etc. Repeat Violation.
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5/11/2011 | 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, milk.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, flan, tres leches cake. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, plantains, tostones on counter. Corrected On Site, will use time.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Corrected On Site, ice bath set up.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface, hood filters.
- Critical. Observed handwash aids at a non-handwash sink. Corrected On Site.
- 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. Wait staff not certified. 1 expired certification also noted for N. Ortiz.
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11/16/2010 | 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, sliced cheesr, gallon milk.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, flan, beans, chicken, etc.
- Critical. Working containers of food removed from original container not identified by common name, glass container of sugar and spray bottle of water.
- Critical. Observed food being cooled by nonapproved method. Cooling Covered in walk in, found at 52 degrees from this morning. Corrected On Site. Provided cooling instructions in spanish.
- Critical. Wet towel under in use cutting board for raw chicken.
- Critical. Observed employees engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed accumulation of white scale in warewashing machine and associated equipment.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.**see comments
- Critical. Hand wash sinks lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory, kitchen dispenser not working.
- Critical. Electrical outlet missing cover plate dry store room wall. For reporting purposes only.
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5/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name, sugar. Corrected On Site. Repeat Violation.
- Critical. No conspicuously located thermometer in holding unit, salad cooler.
- Critical. Observed raw animal food stored over cooked food, eggs over vegetables in walk-in cooler. Corrected On Site.
- Critical. Observed improper use of container with no handle used to dispense ready-to-eat food, sugar. Corrected On Site.
- Critical. Observed buildup in the interior of ice machine. Corrected On Site.
- Observed single-service items stored on floor, cups. Corrected On Site.
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11/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/18/2009 | Routine - Food | Inspection Completed - No Further Action |
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