- Basic - Accumulation of debris inside warewashing machine.
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Floors not maintained smooth and durable.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed under hot running water.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
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09/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.(front pastry box)
- High Priority - Raw animal food stored over ready-to-eat food.(chicken over ham)
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Ice chute soiled/build up of mold-like substance/slime. ( coke machine)
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4/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/9/2013 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation** **Warning**
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site** **Warning**
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Menu on top of utensils **Warning**
- 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. **Warning**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Corrected On-Site** **Warning**
- Basic - Employee personal items stored in or above a food preparation area. **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
- Basic - Equipment in poor repair. Reach in cooler across from flat grill on cook line. **Corrected On-Site** **Warning**
- Basic - Faucet/handle missing at plumbing fixture.handsink **Warning**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.shirmp **Corrected On-Site** **Warning**
- Basic - Server scooping/portioning food (other than ice and beverages) has no hair restraint. **Warning**
- Basic - Spray bottle containing a food product not labeled. **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cooked chicken 49°, fish 45° **Warning**
- High Priority - Cooked chicken not reaching a minimum internal temperature of 165 degrees Fahrenheit. Chicken at 132°f **Corrected On-Site** **Warning**
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. **Corrected On-Site** **Warning**
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Warning**
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handling mop bucket and food inside walk in cooler **Warning**
- 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. **Warning**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham and cheese Sandwiches **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Croquettes 123°f **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Shell eggs **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation** **Warning**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Restroom **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Warning**
- Intermediate - No soap provided at handwash sink. **Warning**
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10/8/2013 | Routine - Food | Warning Issued |
- Basic - Accumulation of debris on exterior of warewashing machine. **Corrected On-Site**
- Basic - Accumulation of food debris/soil residue on handwash sink. **Corrected On-Site**
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Food buckets **Corrected On-Site**
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.middle of cook line
- Basic - Equipment in poor repair. Reach in cooler in the middle of cook line not working properly. Drawer missing open space is covered with a plastic lining.
- Basic - Food debris/dust/soil residue on dry storage shelves. On top of prep table
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- Basic - Open dumpster lid. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets.
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Wall soiled with accumulated food debris. By prep sink
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ground beef at 54 f, raw beef at 52 f. Manager transferred products to walk in freezer for rapid cooling, and placed ice to cool down tomatoes
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. She'll eggs next to cookline
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. 3 CS 200 ppm , chlorine **Corrected On-Site**
- 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 - Employee used handwash sink as a dump sink. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Bread toaster needs to be clean.
- Intermediate - Slicer blade guard soiled with old food debris.
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4/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 18-04-1 Observed old labels stuck to food containers after cleaning. LABELS
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
- Critical - Violation: 30-03-1 Air gap not installed. IN DIPPERWELL
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9/27/2012 | Routine - Food | Call Back - Complied |
- Critical - Air gap not installed. IN DIPPERWELL
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.IN WALK IN COOLER
- Critical - Certified Food Manager unable to answer basic Food Code questions. UNABLE TO ANSWE THE BIG 5 FOODBORNE ILLNESS
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. BINS WITH BEANS NEXT TO HANDSINK.
- Critical - Hotel and Restaurant license not properly displayed.
- Lights missing the proper shield, sleeve coatings or covers. KITCHEN AREA
- Critical - No conspicuously located thermometer in holding unit. PASTRY BOX
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. TOP OF MACHINE
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. ICE SCOOP ON DIRTY HOLDER
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed dusty ceiling tiles and/or air conditioning vent covers. SOME AREAS OF KITCHEN
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. EMPLOYEE COOKED RAW SHELL EGGS THEN WENT TO PREP PLATTER WITH READY TO COOK WITHOUT WASHING HANDS
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. EMPLOYEES DOES NOT KNOW HOT HOLDING TEMP OR COLD HOLDING TEMP
- Critical - Observed encrusted, soiled material on slicer.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. WOOD PADDLE
- Observed food debris accumulated on kitchen floor. DRY STORAGE AREA
- Critical - Observed food stored on floor. ICE IN WALK IN FREEZER
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. UNDERNEATH MICROWAVE ON TOP OF PREP TABLE
- Observed gaskets/seals on cold holding unit in poor repair. BY COFFEE STATION
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. RAW CHICKEN NEXT TO READY TO EAT TOMATOES
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. RAW SHELL EGGS OVER SLICED HAM
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed interior of microwave soiled.
- Observed old labels stuck to food containers after cleaning. LABELS
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CROQUETTE AT 77 F ON REACH IN COOLER, RAW CHICKEN AT 56F
- Critical - Observed potentially hazardous food thawed at room temperature. FROZEN QUESTIONS
- Critical - Observed raw animal food stored over ready-to-eat food. RAW CHICKEN OVER PLANT FOOD INSIDE FREEZER
- Critical - Observed refrigerated potentially hazardous food received at greater than 41 degrees Fahrenheit. PORK AT 57F, EMPANADAS AT 57F
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. 200+ CHLORINE BUCKET
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. SPOONS, ALUMINUM PANS
- Critical - Observed uncovered food in holding unit/dry storage area.RAW CHICKEN INSIDE WALK IN FREEZER
- Observed utensils stored in crevices between equipment. KNIVES
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated dust. SOME AREAS OF KITCHEN
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. BACKDOOR
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. MILK AT 119F ON PREP TABLE
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). PORK- 5 BAGS 5 LBS EACH 57 F, 320 EMPANADAS ST 58 F
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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7/27/2012 | Routine - Food | Warning Issued |
- Can opener blade not kept sharp - observed metal shavings. RUSTED DIRTY CAN OPENER
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed raw animal food stored over ready-to-eat food. RAW CHICKEN OVER LETTUCE INSIDE REACHIN Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Working containers of food removed from original container not identified by common name.
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1/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. COOKLINE HANDSINK
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Critical - Observed encrusted material on can opener.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- Critical - Working containers of food removed from original container not identified by common name.
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7/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 37-05-1 Observed wall soiled with accumulated food debris.
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2/25/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed soiled reach-in cooler gaskets. Repeat Violation.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Observed wall soiled with accumulated food debris.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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2/22/2011 | Routine - Food | Warning Issued |
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair.
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8/25/2010 | 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.ALSO:foods(ceviche,pork roast)being cooked/prepared on monday,being combined on tuesday...being labeled tues.MUST LABEL FOOD ON DATE OF COOKING/PREPARING Corrected On Site. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation. This violation must be corrected by : 8-25-2010 .walkin cooler temp @47'.food then moved to cookline drawers also @47'.....sauces on outside wait station must be discarded.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.walkin cooler,all cookline drawers This violation must be corrected by : 8-25-2010 .
- Critical. Observed uncovered food in holding unit/dry storage area. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. Repeat Violation.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.forks being used for rollups.
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Observed wall soiled with accumulated food debris.
- Observed attached equipment soiled with accumulated dust.ice machine,shelving in dining room.
- Critical. Observed unlabeled spray bottle. Repeat Violation.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 10-24-2010 .
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 10 24 2010 .
- Critical. Person in charge failed to insure proper cooling.
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8/24/2010 | Routine - Food | Warning Issued |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical. Commercially processed food not reheated to 135 degrees Fahrenheit for hot holding.croquettes Corrected On Site.
- Critical. Observed food being cooled by nonapproved method.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Corrected On Site.stop sale
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed raw animal food stored over ready-to-eat food.
- Critical. Observed raw animal food stored over cooked food.
- Critical. Observed food stored on floor. freezer
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. Corrected On Site.
- Critical. Observed employee dry hands on clothes/apron after washing.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed floor-mounted equipment not sealed or with legs providing at least 6-inch clearance between floor and equipment.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted material on can opener.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed leaking pipe at plumbing fixture.handsink by dry storage
- Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical. Observed toxic item stored by food. Corrected On Site.
- Critical. Observed toxic item stored by utensils.above dishmachine and over clean equipment drainbaord
- Critical. Observed unlabeled spray bottle.degreaser
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2/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/26/2010 | Routine - Food | Call Back - Complied |
- 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.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Repeat Violation.
- Critical. Observed food being cooled by nonapproved method.whole pork legs placed 4 in a sheet pan, sheetpans stacked one on top of each other, and two sheet pans placed directly next to each other Repeat Violation.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.whole pork legs at 45
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food. Repeat Violation.
- Critical. Observed raw animal food stored over cooked food. Repeat Violation.
- Critical. Observed food stored on floor. Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area. Repeat Violation.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed ice scoop with handle in contact with ice.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. Repeat Violation.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed floor-mounted equipment not sealed or with legs providing at least 6-inch clearance between floor and equipment.dry storage
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed a nonfood-grade basting brush used in food.
- Critical. Observed incorrect 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 handwash sink used for purposes other than handwashing. Repeat Violation.
- Observed food debris accumulated on kitchen floor.dry storage
- No copy of latest inspection report.
- Critical. Identity of food or food product misrepresented.DURING INSPECTION GROUPER ADVERTISED AS CATCH OF THE DAY BY SERVERS, OPERATOR UNABLE TO PRESENT INVOICES THAT STATE GROUPER IS BEING PURCHASED BY ESTABLISHMENT,INVOICE STATES ONLY "FILETE", BOX OF FISH MATCHING INVOICE NUMBER LABELED "SWAI"-INVOICE FROM Los Hermanos Seafood-Deli Inc at 305-269-9070, no license # on invoice
- Critical. Certified Food Manager unable to answer basic Food Code questions.CERTIFIED FOOD MANAGER stated cold food should Be held at 70 degrees FAHRENHEIT
- Critical. Person in charge failed to insure proper cooling and cold holding.
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8/28/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 6/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/30/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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