- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Repeat Violation**
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
- High Priority - Employee washed hands with no soap.
- High Priority - Toxic substance/chemical stored by or with food. Spray bottle of air freshness in front reach in cooler next to food **Corrected On-Site**
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. 500 ppm
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 400 ppm
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- 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.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. 3 compartment sink
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation**
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10/02/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink/mop sink exposed to splash.
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Front empanadas display case
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Chicken with beef and pork
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Polish
- 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. **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use at all times. Back blocked by fan and pots
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation**
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3/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Ceiling in disrepair. Tile has water damage
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Soup ladle
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Open dumpster lid.
- Basic - Soiled reach-in cooler gaskets. Food debris
- Basic - Stored food not covered in reach in cooler beef
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth/towel used under cutting board.
- Basic - Wood food-contact surface not properly sealed. Under. Reach in cooler in kitchen
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee washed hands with no soap.
- High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Beef in cooler exposed and dried out
- High Priority - Toxic substance/chemical stored by or with food. In kitchen and service area, next to untensil
- 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.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. In kitchen stainless Steele reach in cooler
- Intermediate - No soap provided at handwash sink.
- Intermediate - Packaged food not labeled as specified by law.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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10/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Ventilation exhaust system not turned on while cooking equipment in use **Corrected On-Site** **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. O ppm
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Container of medicine improperly stored. Next to food
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- 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. Sandwich table
- 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.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. 3 compartment sink
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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4/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Exhaust system off during the operation of cooking equipment. For reporting purposes only. Corrected On Site.
- Critical - Observed container of medicine improperly stored.
- 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 food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.3 compartment sink
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed toxic item stored by food.wd40
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Working containers of food removed from original container not identified by common name. sugar in kitchen
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7/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- 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 Repeat Violation.
- Observed employee with no hair restraint.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses.
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12/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. licensed for 16, has 24
- Exhaust system off during the operation of cooking equipment. For reporting purposes only. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. front reachin
- 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 food stored on floor. bottled water
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed raw animal food stored over ready-to-eat food. eggs over milk
- Critical - Observed toxic item stored by food. in reachin
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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7/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Exhaust system off during the operation of cooking equipment. For reporting purposes only.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. next to back handwashing sink
- Critical - No conspicuously located thermometer in holding unit. refrigerator
- 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 processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed raw animal food stored over ready-to-eat food. eggs over lettuce
- Critical - Working containers of food removed from original container not identified by common name.
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3/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. kitchen sa
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Cold holding frigidaire refrigerator front equipment incapable of maintaining potentially hazardous food at proper temperatures.
- 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
- Observed employee with no hair restraint. Corrected On Site.
- Observed a nonfood-grade basting brush used in food.
- Observed nonfood-grade containers used for food storage. grocery bags
- Critical. Chlorine sanitizer not at proper strength for manual warewashing. tested over 500 ppm
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. No handwashing sign provided at a handsink used by food employees. front
- Exhaust system off during the operation of cooking equipment. For reporting purposes only. Corrected On Site.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. towels
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. dishwasher
- 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. Certifications expired 2/16/10.
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8/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 24-05-1 Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Violation: 35B-03-1 Outer openings not protected with self-closing doors. back door
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2/15/2010 | Routine - Food | Call Back - Complied |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Displayed food not properly protected from contamination. ice for drinks in standing water.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. coffee strainer stored on cloth towel
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed employee with no hair restraint.
- Observed ripped/worn tin foil used as shelf cover.
- Food-contact surface not smooth and easily cleanable.round wooden cutting boards have cracks
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Handwash sink not accessible for employee use at all times.blocked by bowl in back kitchen
- Critical. Observed dead roaches on premises. front in back in corners, under equipment
- Critical. Observed roach activity as evidenced by live roaches found one live roach noted in front area by chest freezer
- Critical. Outer openings not protected with self-closing doors. back door
- Exhaust system off during the operation of cooking equipment. For reporting purposes only. Corrected On Site.
- Critical. Observed misalignment of hood suppression system nozzles. For reporting purposes only.operating table top fryer outside of hood and suppression system.
- Critical. Portable fire extinguisher(s) obstructed from view. For reporting purposes only.blocked by microwave in kitchen
- Critical. Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. back emergency exit door locked (with 3 locks) during business hours
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2/11/2010 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name. Sugar
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed food stored on floor. Case of water
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. plastic bowl to scoop ice.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. coffee strainers on cloth
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. coffee spoon
- Observed employee with no hair restraint.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical. Observed interior of microwave soiled.
- Unwrapped single-service utensils not presented so that only the handles are touched.
- Critical. Handwash sink not accessible for employee use at all times. Pan lids blocking front handsink
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors. Men's restroom
- Critical. No handwashing sign provided at a handsink used by food employees. front handsink
- Critical. Outer openings not protected and vermin and/or environmental cross-contamination present. space around back door
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
- Critical. Deep fat fryer installed without 16-inch separation from open flame. For reporting purposes only. Frying in open pot on gas stove.
- No copy of latest inspection report.
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10/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/11/2008 | Routine - Food | Inspection Completed - No Further Action |
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