- Basic - Bag/container of unrecognizable prepared food not identified by common name. Reach in coolers.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Prep table in back kitchen area.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. **Repeat Violation**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Cooked frozen meatballs.
- Basic - Ripped/worn tin foil used as food-contact shelf cover. Cuban presser. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. Tin pans on top shelf near white cooler.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name. Plastic container on prep table in back kitchen.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. **Repeat Violation**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. **Repeat Violation**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. **Repeat Violation**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. **Repeat Violation**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Shell eggs in use or stored with cracks or broken shells. **Corrected On-Site**
- 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. Reach in cooler **Repeat Violation**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **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. Reach in cooler **Repeat Violation**
- Intermediate - Slicer blade guard soiled with old food debris.
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07/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Cell phones and ladies purses.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date.
- High Priority - Cooked eggs hot held at less than 135 degrees Fahrenheit. Cooked eggs sitting on prep counter
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw eggs over empanadas in glass reach in cooler
- High Priority - Raw animal food stored over ready-to-eat food. Fish over sliced tomatoes and lettuce. Glass reach in cooler.
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3/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Working containers of food removed from original container not identified by common name. Reach in cooler
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. On prep table next to microwave.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. On prep table next to microwave.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. On prep table near microwave.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Put on gloves with no hand wash.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw Shelled eggs next to fresh cut vegetables in reach in cooler
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Butter at prep table near microwave.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw shelled eggs over commercially processed deli meats. Reach in cooler.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Near stove.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Butter sitting at room temperature on prep table near microwave.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Reach in cooler
- Intermediate - Spray bottle containing toxic substance not labeled. Yellow bottle near mop sink.
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10/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Working containers of food removed from original container not identified by common name. Salt container in back kitchen area near stoves.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. On kitchen counter prep table.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. On kitchen counter prep table.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. On kitchen counter prep table.
- Basic - High Priority - Dead roaches on premises. 5 in kitchen area. M n
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Empanadas in hot holding box front kitchen counter.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Back kitchen area near stove.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back kitchen area near stoves.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Reach In Cooler s in kitchen area.
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5/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. Blocked by large trash can. In back kitchen area
- Critical - No conspicuously located thermometer in holding unit. 2 door reachin cooler
- Critical - Observed encrusted, soiled material on slicer.
- Observed gaskets/seals on cold holding unit in poor repair. White 2 door reachin freezer
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. In back kitchen area near hand sink
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10/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/20/2012 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions.rest room
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
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7/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. Reachin cooler by prep room
- Critical - No handwashing sign provided at a handsink used by food employees. Sink by front line
- Observed cutting board grooved/pitted and no longer cleanable. On prep line
- Critical - Observed expired Food Manager Certification. 3/13/2012 expired
- Observed gaskets/seals on cold holding unit in poor repair. Reachin cooler by white freezer
- Critical - Observed packaged food not labeled as specified by law. Reachin cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cuban sandwiches at 65 degrees sitting on prep counter
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shell eggs sitting out at 84 degrees. Corrected On Site.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Wet mop not hung to dry.
- Critical - Working containers of food removed from original container not identified by common name. Reachin cooler
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5/4/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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1/30/2012 | Routine - Food | Call Back - Complied |
- Critical - Hand sink missing in food preparation room or area.
- Critical - No conspicuously located thermometer in holding unit. reachin cooler
- Observed a minor working in a hazardous/restricted area. child in kitchen .
- 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 nonfood-contact equipment in poor repair Reachin cooler w glass doors
- Critical - Observed packaged food not labeled as specified by law. In large buckets under pre table and reachin cooler
- Critical - Observed potentially hazardous food thawed at room temperature. Beef on counter by 3 comp sink
- Critical - Observed toxic item improperly stored. Can of foam over microwave
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses. Over 3 comp sink
- Critical - Working containers of food removed from original container not identified by common name. Ground beef in reachin cooler
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12/20/2011 | Routine - Food | Warning Issued |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner, (bowls and containers) in front area
- Missing drain plug at dumpster.
- Critical - No conspicuously located thermometer in holding unit, 1door freezer
- Observed ceiling l soiled with accumulated dust, vent in back area
- Critical - Observed drinks stored on floor, plastic bottled water
- Observed gaskets with slimy/mold-like build-up, 1door RIC
- Observed gaskets with slimy/mold-like build-up, 1door RIF
- Observed gaskets with slimy/mold-like build-up, RIC front area gaskets soiled
- Observed nonfood-grade containers used for food storage, thank you bag used for raw chicken in 1door RIC
- Observed unnecessary items on the premise, RIC front area used for storage
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, back 1door RIC
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, display RIC
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, front 1door RIC
- Critical - Vacuum breaker mising at hose bibb, on mopsink
- Wet mop not hung to dry. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name, back cookline area sugar?
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5/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Missing drain plug at dumpster.
- Critical - No conspicuously located thermometer in holding unit, RIC 1 door
- Critical - No conspicuously located thermometer in holding unit, RIF
- Critical - No conspicuously located thermometer in holding unit, chest freezers
- Critical - No handwashing sign provided at a handsink used by food employees, front hws
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils, can of soda
- Critical - Observed encrusted, soiled material on slicer.
- Observed gaskets with slimy/mold-like build-up, RIC
- Critical - Observed interior of microwave soiled.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, 2 door RIC
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, clear containers of sugar
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2/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans, tomatoe puree
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, milk in RIC
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures in front area
- Critical. No conspicuously located thermometer in holding unit in RIC
- Critical. Observed uncovered food in holding unit/dry storage area, open bag of sugar on shelf
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils, open can of soda on prep table in cook room
- Observed cutting board grooved/pitted and no longer cleanable in cook room
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink, employees wasing and rinsing only
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed old food stuck to clean dishware/utensils, spatula. Corrected On Site.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing, no sanitizer
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Cold water not provided/shut off at employee handwash sink at back hws
- Critical. Hot water not provided/shut off at employee hand wash sink, at back hws
- Plumbing system in disrepair hws in back not operating buffet area
- Critical. Hand wash sink lacking proper hand drying provisions, by buffet area
- Critical. Handwashing cleanser lacking at handwashing lavatory by buffet area
- Observed wall soiled with accumulated food debris in cook room
- Lights missing the proper shield, sleeve coatings or covers in cook room
- Wet mop not hung to dry.
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9/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- In use food dispensing utensils properly stored
- Critical. Food contact surfaces of equipment and utensils clean
- Single service items properly stored, handled, dispensed
- Plumbing installed and maintained
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
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6/29/2010 | 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 ham, salami , turkey ,cheese
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked chicken, ground beef
- Critical. Working containers of food removed from original container not identified by common name. sugar Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed ripped/worn tin foil used as shelf cover.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted, soiled material on slicer.
- Wet mop not hung to dry.
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4/13/2010 | 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. cold cuts, cheese
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked meats
- Critical. Working containers of food removed from original container not identified by common name. sugar
- Critical. No conspicuously located thermometer in holding unit. thermometer broken
- Observed ripped/worn tin foil used as shelf cover.
- Food-contact surface not smooth and easily cleanable.wooden spoons
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Hand wash sink lacking proper hand drying provisions. handsink by kitchen & both bathrooms
- Critical. Handwashing cleanser lacking at handwashing lavatory. kitchen handsink
- Observed open dumpster lid.
- No suitable facilities provided to store employee clothing and other possessions.
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12/29/2009 | 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 lunch meats, cheese
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pork, beef
- Critical. Working containers of food removed from original container not identified by common name. sugar
- Critical. No conspicuously located thermometer in holding unit.
- 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.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3-comp sink
- Observed ripped/worn tin foil used as shelf cover.
- Observed nonfood-grade containers used for food storage. plastic thank-you bags
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of soiled material on tracks in the reach-in cooler.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Observed leaking pipe at plumbing fixture. handsink by back kitchen
- Critical. Handwash sink not accessible for employee use at all times.back kitchen -radio in sink Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. back kitchen
- Critical. Handwashing cleanser lacking at handwashing lavatory. back kitchen
- Critical. Observed toxic item stored by food. Corrected On Site.
- Wet mop not hung to dry. Corrected On Site.
- No copy of latest inspection report.
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10/1/2009 | 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. ham, salami, cheese Repeat Violation.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked meats Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name. sugar Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical. Observed food being cooled by nonapproved method. Corrected On Site.
- Critical. No thermometer provided to measure temperature of food product. Repeat Violation.
- Critical. No conspicuously located thermometer in holding unit.
- 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 ripped/worn tin foil used as shelf cover. Repeat Violation.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets. Repeat Violation.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions. handsink by kitchen Repeat Violation.
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7/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/29/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/19/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/4/2008 | Routine - Food | Call Back - Complied |
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