- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Ice scoop stored on top of dirty ice machine between uses. **Corrected On-Site** **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloth at wait station. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. Observed bucket stored on the floor new dish machine. **Corrected On-Site** **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Observed cook use sani cloth to wipe cutting board, then put on gloves to work with food without washing his hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed *Rice 119-123°F at stem table. Corrective action taken and heat turned up.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed sani bucket to have 200 ppm chlorine. Corrective action was taken and it was dumped out and a new solution was made. **Corrected On-Site**
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09/02/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed meat stored on the floor in the WIF. **Corrected On-Site**
- Basic - Ice scoop stored on top of dirty ice machine between uses. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in the cooler at the bar with half and half and whipped cream.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Observed food items stored in thank you bags in the WIF.
- Basic - Wiping cloth sanitizing solution stored on the floor. Observed sani buckets stored on the floor at the wait station and at the bar. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with blue liquid at the bar with no label. **Corrected On-Site**
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4/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ice scoop stored on top of dirty ice machine between uses. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Observed cook change gloves without washing his hands. **Corrected On-Site**
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1/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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. Observed cooked chicken at 47?f after cooling overnight according to operator
- High Priority - Raw animal food stored over ready-to-eat food. Observed raw beef stored over cooked tamales in cookline stand up reach in cooler at closed end of cook line. **Corrected On-Site**
- Intermediate - Cold water not provided/shut off at employee handwash sink. Cookline
- Intermediate - Large pieces of meat/whole roasts/whole chickens/whole turkeys not cut up into smaller portions to cool. Cooked chicken observed in large chunks
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline
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3/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. observed cookline employee handle raw beef then directly handle cut red peppers, cut gen peppers, and cut onions without removing gloves and washing hands inbetween tasks.
- Critical - Observed encrusted material on can opener. excessive dried food debris observed on blade. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed cooked rice at 48 degrees in walk-in cooler.
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10/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. observed horchata at 50 degrees and cooked chicken at 51 degrees in walk-in cooler. Both items cooling since 10:30pm yesterday.
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6/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. observed refried beans in walk-in cooler at 69 degrees after cooling since yesterday according to operator.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. observed refried beans cooling since yesterday according to operator at 69 degrees in walk-in cooler.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed cookline employee strip off gloves after handling raw beef then directly grabbed new gloves without washing hands first.
- Critical - Observed food being cooled by nonapproved method. observed large, deep pot of refried beans in walk-in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed creamer at 51 degrees in waitline reach-in cooler. Corrected On Site.
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3/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed wait station area reach-in cooler at ambient temperature of 57 degrees. food has been moved to working units.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. creamer observed at 58 degrees in wait station area reach-in cooler. Corrected On Site. moved foods to working unit
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. observed chlorine bleach in cookline sanitizer bucket exceeding 200ppm.
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10/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. spatulas at closed end of cookline
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. chlorine bleach in waitline sanitizer bucket observed at 200ppm. Corrected On Site.
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5/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed creamer at 51 degrees in waitline reach-in cooler. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked rice at cookline steam table observed at 123 degrees. Corrected On Site. turned heat up
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. observed cooked beef cooling since yesterday in walk-in cooler at 47 degrees, 56 degrees, and 54 degrees. Corrected On Site. stop sale
- Critical. Observed employees using same utensil to handle raw and cooked product. observed cookline employee using same spatulas to handle raw chicken and to plate cooked chicken.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on shelf next to multiple foods on back prepline dry storage shelves. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. waitline Corrected On Site.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. cookline sanitizer bucket observed exceeding 200ppm chlorine.
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1/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/10/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. This violation must be corrected by : 7/20/10.
- Critical. Violation: 53A-07-1 No Certified Food Manager for establishment. This violation must be corrected by : 7/20/10.
- Critical. Violation: 53A-08-1 No list of certified food service managers available at the establishment. This violation must be corrected by : 7/20/10.
- Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation. six employees engaged in food prep This violation must be corrected by : 7/20/10.
- Critical. Violation: 53A-10-2 Food Service Manager not certified after 30 days of employment. This violation must be corrected by : 7/20/10.
- Critical. Violation: 53A-20-2 Manager lacking proof of Food Manager Certification and no one certifed at this location. This violation must be corrected by : 7/20/10.
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8/26/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. raw shrimp found at 63 degrees in water in 3 sink Corrected On Site.
- Critical. Violation: 12A-13-1 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. dishwasher scrubbed and handled dirty food wares then put away clean without washing hands inbetween tasks
- Critical. Violation: 41B-01-1 Observed sanitizing solution exceeding the maximum concentration allowed. chlorine bleach in cookline sanitizer bucket exceeds 200ppm
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. This violation must be corrected by : 7/20/10.
- Critical. Violation: 53A-07-1 No Certified Food Manager for establishment. This violation must be corrected by : 7/20/10.
- Critical. Violation: 53A-08-1 No list of certified food service managers available at the establishment. This violation must be corrected by : 7/20/10.
- Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation. six employees engaged in food prep This violation must be corrected by : 7/20/10.
- Critical. Violation: 53A-10-2 Food Service Manager not certified after 30 days of employment. This violation must be corrected by : 7/20/10.
- Critical. Violation: 53A-20-2 Manager lacking proof of Food Manager Certification and no one certifed at this location. This violation must be corrected by : 7/20/10.
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7/23/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. raw shrimp found at 63 degrees in water in 3 sink Corrected On Site.
- 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. dishwasher scrubbed and handled dirty food wares then put away clean without washing hands inbetween tasks
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. chlorine bleach in cookline sanitizer bucket exceeds 200ppm
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 7/20/10.
- Critical. No Certified Food Manager for establishment. This violation must be corrected by : 7/20/10.
- Critical. No list of certified food service managers available at the establishment. This violation must be corrected by : 7/20/10.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. six employees engaged in food prep This violation must be corrected by : 7/20/10.
- Critical. Food Service Manager not certified after 30 days of employment. This violation must be corrected by : 7/20/10.
- Critical. Manager lacking proof of Food Manager Certification and no one certifed at this location. This violation must be corrected by : 7/20/10.
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5/20/2010 | Routine - Food | Warning Issued |
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over raw fish in WIC Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw frozen beef patties stored ove cheese in cookline RIC Corrected On Site. Repeat Violation.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. chlorine bleach exceeds 200 ppm in cookline sanitizer bucket Repeat Violation. Corrected On Site.
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1/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/25/2009 | 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. cooked meats, leftovers, cooked rice, cooked beans, sauces, soups in WIC Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food. raw shell eggs over butter in WIC. raw chicken and raw beef over lettuce and salsa in WIC. raw fish over lemons in WIC. raw beef over mushrooms in cookline RIC drawers. Repeat Violation.
- Critical. Observed raw animal food stored over cooked food. raw beef over cooked sausage in cookline RIC drawers
- Critical. Observed food stored on floor. boxes in WIF Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area. cut veggies, cooked rice, refried beans, raw meats, cooked meats in WIC
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cook grabbing sliced peppers with bare hands on cookline Corrected On Site.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. cook put raw beef onto grill with bare hands then grabbed sliced peppers without washing hands inbetween.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Observed soil buildup inside ice bin. black buildup that is removable with alcohol swab
- Critical. Handwash sink not accessible for employee use at all times. serving tray in waitline handsink
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. chlorine bleach in sanitizer bucket in kitchen Repeat Violation.
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7/21/2009 | Routine - Food | Warning Issued |
| No report available. | 3/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/6/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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