- Basic - Observed: Clean glasses, cups. bowls, plates, pots and pans not stored inverted or in a protected manner. COS.
- High Priority - Observed: License is expired and is more than 60 after expiration date. Confirmation.
- Basic - Observed: No Heimlich maneuver/choking sign posted.
- Intermediate - Observed: No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees F or above. Steam table front counter at 128 degrees, rice, beans, beef, chicken.
- Basic - Observed: Stored food not covered in reach-in cooler, soups, kitchen.
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3/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing-kitchen.
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9/4/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures-Frigidare at 54 degrees; kitchen.
- Critical - Observed container of flammable material over 5 gallons stored in establishment. For reporting purposes onl=3 propane tanks around back yard.
- Observed cutting board grooved/pitted and no longer cleanable-kitchen
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit---54 degrees, Fridgidare; kitchen.-threw away; Corrected On Site.
- Observed single-service articles improperly stored with batteries, cleaner on shelf-front counter..
- Observed unnecessary items on the premise--3 bbq grills around back.
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7/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. IDEAL reach in cooler, potentially hazardous food must not be held in this unit until proper temperature can be maintained. Repeat Violation. No PHF in this unit at the time of the inspection.
- Critical - Violation: 32-04-1 Bathroom not enclosed with tight-fitting, self-closing doors. self-closing mechanism in disrepair. Repeat Violation. door serviced at the time of the inspection.
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5/30/2012 | Routine - Food | Call Back - Complied |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. self-closing mechanism in disrepair. Repeat Violation.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. IDEAL reach in cooler, potentially hazardous food must not be held in this unit until proper temperature can be maintained. Repeat Violation.
- Critical - Hotel and Restaurant license not properly displayed.
- Observed build-up of grease on nonfood-contact surface. cookline equipment.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed expired Food Manager Certification.
- Critical - Observed interior of microwave soiled. Repeat Violation.
- Observed nonfood-grade containers used for food storage. grocery store type bag with meat in the reach in freezer.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. eggs, cream cheese in the IDEAL reach in cooler. Repeat Violation. discarded.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. rice pegao. Corrected On Site. Repeat Violation.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. touching hair then engaged in food preparation with out changing gloves. Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
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3/26/2012 | Routine - Food | Warning Issued |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. self-closing in disrepair.
- Ceiling not smooth and easily cleanable. acoustic tiles in prep area. Repeat Violation.
- Ceiling tile missing. kitchen
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. IDEAL reach in cooler. potentially hazardous food must not be held in this unit until proper temperature can be maintained.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. frigidaire refrigerator. potentially hazardous food must not be held in this unit until proper temperature can be maintained. Repeat Violation.
- Critical - Handwashing cleanser lacking at handwashing lavatory. front counter. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. kitchen
- Observed build-up of grease on nonfood-contact surface. hood and filters. Repeat Violation.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. rice, eggs, bacon on the IDEAL reach in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. yuca on the frigidaire refrigerator. Repeat Violation.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. wiping clothes solution. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. rice at the front counter. discarded. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. rice in a reach in cooler. Repeat Violation.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Repeat Violation.
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8/16/2011 | Routine - Food | Administrative complaint recommended |
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas. Repeat Violation.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Frigidaire reach in cooler. Potentially hazardous food must not be held in this unit until proper temperatures can be maintained.
- Critical - Hand wash sink lacking proper hand drying provisions. front counter. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. front counter . Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. front counter.
- Critical - Observed an employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. washed vegetables. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. hood and filters. Repeat Violation.
- Observed ceiling in disrepair. some damaged tiles. Repeat Violation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Observed food stored on floor. plantains on prep area. Corrected On Site.
- Observed grease accumulated under cooking equipment.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed leaking pipe at plumbing fixture. 3 compartment sink.
- Critical - Observed live flies in kitchen. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ground meat, saussges, cheese in the Frigidaire reach in cooler.
- Critical - Observed raw animal food stored over cooked food. raw chicken over cooked food in a reach-in cooler. Corrected On Site.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil.
- Critical - Observed screen in window torn/in poor repair.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. rice, plantains on the front counter. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. plant food, pork in a reach in cooler. Repeat Violation.
- Critical - Stem type thermometer not within the intended measuring range of use. no thermometer for cold temperatures. Repeat Violation.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. wiping clothes.
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4/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 05-03-1 Stem type thermometer not within the intended measuring range of use. no thermometer provided for cold foods. Repeat Violation.
- Violation: 37-12-1 Ceiling not smooth and easily cleanable. acoustic tiles in prep areas. Repeat Violation.
- Violation: 37-14-1 Observed ceiling in disrepair. some damaged ceiling tiles. Repeat Violation.
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2/24/2011 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. plant food, ground beef in reach in cooler. Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic on the prep area. Corrected On Site. moved to a cooler.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. pasta, rice, chicken at the cookline and prep table. Corrected On Site. moved to a cooler, reheated or discarded. Repeat Violation.
- Critical. Stem type thermometer not within the intended measuring range of use. no thermometer provided for cold foods. Repeat Violation.
- Critical. No conspicuously located thermometer in holding unit. black reach in cooler.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3 compartment sink. Corrected On Site.
- Critical. Observed employee wash hands with no soap. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed dispensing equipment that allows contamination. no-handled container inside the rice bin. Repeat Violation.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. metal can inside rice in. Repeat Violation.
- 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. Corrected On Site. Repeat Violation.
- Critical. Observed interior of microwave soiled. Repeat Violation.
- Critical. Observed encrusted, soiled material on slicer. Repeat Violation.
- Observed build-up of grease on nonfood-contact surface. hood.
- Non-prewrapped utensils not properly presented. front counter (not inverted).
- Critical. Cold water not provided/shut off at employee handwash sink. front counter.
- Critical. Handwash sink not accessible for employee use at all times. kitchen, pans inside the kitchen handsink. Corrected On Site. Repeat Violation.
- Critical. Observed handwash sink used for purposes other than handwashing. clean equipment air drying on the kitchen handsink. Corrected On Site. Repeat Violation.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors. Repeat Violation.
- Critical. Observed live flies in kitchen.
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas. Repeat Violation.
- Observed ceiling in disrepair. some damaged ceiling tiles. Repeat Violation.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
- Critical. License expired within 30 days after expiration date.
- No copy of latest inspection report.
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12/21/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. beans, chicken in RIC.
- Critical. Working containers of food removed from original container not identified by common name. flour.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked plantains in sandwich grill. Corrected On Site. reheated.
- Critical. Stem type thermometer not within the intended measuring range of use. no thermometer for cold food.
- Critical. Observed torn packages/bags of food exposing the contents to contamination. rice
- Critical. Observed raw animal food stored over cooked food. raw meat over cooked beans in RIC.
- Critical. Observed food stored on floor. rice
- Critical. Observed uncovered food in holding unit/dry storage area. RICs
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. sugar
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. Corrected On Site.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Observed employee with no hair restraint.
- Observed dispensing equipment that allows contamination. no-handle container inside rice bag.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. reused can inside rice bag.
- Critical. Equipment food-contact surfaces and utensils not sanitized.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Vacuum breaker mising at hose bibb. front counter.
- Critical. Handwash sink not accessible for employee use at all times. wipping cloth bucket inside the front counter handsink.
- Critical. Observed handwash sink used for purposes other than handwashing. soiled dishes inside cookline handsink. Corrected On Site.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical. Observed screen in door torn/in poor repair.
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.
- Observed ceiling in disrepair. water damaged ceiling tiles
- Critical. Observed unlabeled spray bottle.
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8/31/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. prepared PHF in RICs
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. rice & milk, at front counter RIC. Corrected On Site. voluntarily discarded.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sausages, eggs at room temperature in the prep area. Corrected On Site. moved to a cooler.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. croquettes, rice at the front counter. less than 4h out of temp according to PIC. (explained time control procedure)
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. front counter RIC. PHF must not be held in this unitl until proper temperature can be maintained.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit. front counter RIC
- Critical. Observed raw animal food stored over cooked food. RICs
- 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. gloves.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3C sink. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with no hair restraint.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. cans reused for serving rice.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Handwash sink not accessible for employee use at all times. kitchen
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.
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3/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.bPHF in RIC
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. pork in microwave. Corrected On Site. voluntarily discarded.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. beans, comminuted meats at the cookline. Corrected On Site. reheated.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice at the front counter. Corrected On Site. voluntarily discarded.
- Critical. Observed food being cooled by nonapproved method. cooling in deep and closed container. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. black RIC, no PHF inside this unit at the time of the inspection.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. RIF.
- Critical. Observed raw animal food stored over cooked food. RIC.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Observed employee with no hair restraint.
- Observed mop/service sink in disrepair. clogged
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Vacuum breaker mising at hose bibb.
- Critical. Handwash sink not accessible for employee use at all times. front counter. Corrected On Site.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical. No waste receptacle provided at handwash lavatory with disposable towels. kitchen.
- Critical. No waste receptacle provided at handwash lavatory with disposable towels. front counter.
- Critical. Handwashing cleanser lacking at handwashing lavatory. front counter, Corrected On Site.
- Garbage in receptacles not protected from insects and rodents.
- Observed open dumpster lid.
- Observed garbage on the ground and/or pad around dumpster.
- Observed wall in disrepair. damaged ceiling tiles.
- Ceiling not smooth and easily cleanable. acoustic tiles in prep area.
- No copy of latest inspection report.
- 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.
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11/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/20/2009 | Routine - Food | Call Back - Complied |
| No report available. | 1/16/2009 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 1/15/2009 | Routine - Food | Warning Issued |
| No report available. | 10/14/2008 | Routine - Food | Inspection Completed - No Further Action |
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