- Basic - Accumulation of food debris/soil residue on handwash sink. Observed accumulative grease build up on HWS faucet
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food employee not using hand antiseptic after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact with ready-to-eat food. Observed male employees not using hand sanitizer as required for the AOP operator have on file
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Leaking pipe at plumbing fixture. Observed HWS near 3 comp sink with leaking pipes Operator turned off sink
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Observed food in thank bag stored in white RIF
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Observed unwrap forks with eating surface up **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed sanitizer bucket With over 200 ppm chlorine
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Observed nozzles on soda machine with mold like substance
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08/06/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef, sour cream, at 44-45°F in walkin cooler. **Warning** on callback 4/7/14 on served rice 52°F , beef 46°F in walkin cooler.
- Intermediate - Walk-in cooler not 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. Walkin cooler ambient temperature 45°F. **Warning** on callback 4/7/14 observed walkin cooler ambient temperature 50°F
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4/7/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Extremely heavy build up of food debris and grease on around under and between all equipment in kitchen , there is also food /dirt build up throughout kitchen floor. **Repeat Violation** **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. **Corrected On-Site** **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
- Basic - Grease accumulated on kitchen floor very heavy build up under cooking equipment and throughout kitchen. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Beef thawing at room temperature. **Warning**
- Basic - Wall soiled with accumulated grease behind cookline **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef, sour cream, at 44-45°F in walkin cooler. **Warning**
- Intermediate - Walk-in cooler not 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. Walkin cooler ambient temperature 45°F. **Warning**
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4/3/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Around grill.
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above back prep area.
- 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. Observed employee preparing tacos with bare hands and no utensils. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Observed raw shell eggs over limes in walk in cooler. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed over 200 ppm chlorine.
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11/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Pesticide/insecticide stored with/above food, clean equipment and utensils, clean linens and/or single-service items. In case with bottled sodas. **Corrected On-Site**
- Intermediate - Accumulation of mold-like substance on soda dispensing nozzles/equipment.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken in walkin. **Corrected On-Site**
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1/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/17/2012 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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10/17/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken, steak, tripe, ground beef all above 41F in reachin cooler next to walkin. Corrected On Site. Voluntarily discarded. Repeat Violation.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reachin cooler next to walkin at 51F ambient temperature according to hanging thermometer and inspector's thermometer. Corrected On Site. PHFs voluntarily discarded. Repeat Violation.
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8/8/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reachin cooler next to walkin at 51F ambient temperature according to hanging thermometer and inspector's thermometer. Corrected On Site. PHFs voluntarily discarded. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken, steak, tripe, ground beef all above 41F in reachin cooler next to walkin. Corrected On Site. Voluntarily discarded. Repeat Violation.
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8/8/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Carbon dioxide/helium tanks not adequately secured. 5 6anks at kitchen door.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reachin cooler next to walkin at 51F ambient temperature according to hanging thermometer and inspector's thermometer. Corrected On Site. PHFs voluntarily discarded. Repeat Violation.
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. Corrected On Site. Calibrated.
- Critical - Observed food with mold-like growth. Tomatoes in walkin. Corrected On Site. Voluntarily discarded.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken, steak, tripe, ground beef all above 41F in reachin cooler next to walkin. Corrected On Site. Voluntarily discarded. Repeat Violation.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Chlorine 200ppm plus in 3 compartment sink. Corrected On Site. Diluted.
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
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7/17/2012 | Routine - Food | Administrative complaint recommended |
- TIME EXTEND TO NEXT UNANNOUNCED INSPECTION. ALL EQUIPMENT MUST BE FREE OF ENCRUSTED FOOD DEBRIS, CEILING MUST BE FIXED. MOP SINK MUST BE IN USE, THERMOMETERS IN ALL COOLERS.
- TIME EXTEND TO NEXT UNANNOUNCED INSPECTION. ALL EQUIPMENT MUST BE FREE OF ENCRUSTED FOOD DEBRIS, CEILING MUST BE FIXED. MOP SINK MUST BE IN USE, THERMOMETERS IN ALL COOLERS.
- Critical - TIME EXTEND TO NEXT UNANNOUNCED INSPECTION. ALL EQUIPMENT MUST BE FREE OF ENCRUSTED FOOD DEBRIS, CEILING MUST BE FIXED. MOP SINK MUST BE IN USE, THERMOMETERS IN ALL COOLERS.
- TIME EXTEND TO NEXT UNANNOUNCED INSPECTION. ALL EQUIPMENT MUST BE FREE OF ENCRUSTED FOOD DEBRIS, CEILING MUST BE FIXED. MOP SINK MUST BE IN USE, THERMOMETERS IN ALL COOLERS.
- Critical - TIME EXTENSION TO 7/30/2012 TO DO SAFE STAFF TRAINING No proof of current 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. Safestaff certificae for one employee expired. No proof of training for other employees.
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5/30/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually. Not reviewed since 2010.
- Carbon dioxide/helium tanks not adequately secured. 5 tanks in kitchen.
- Ceiling tile missing/dislodged above walkin cooler.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walkin cooler ambient temperature at 52F. Hanging thermometer in walkin shows 52F as well as inspector's thermometer. Repeat Violation. This violation must be corrected by : 5/30/12.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No conspicuously located thermometer in cookline cooler. Repeat Violation.
- No mop/service sink installed/available at establishment. Blocked by equipment.
- Critical - No proof of current 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. Safestaff certificae for one employee expired. No proof of training for other employees.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Coolers, altoshaam, shelving. Repeat Violation.
- Observed employee with no hair restraint. Cook.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Observed pots being washed but not sanitized. Corrected On Site. Re-educated dishwasher and observed proper washing procedure.
- Critical - Observed food being cooled by nonapproved method. Cooked chicken breasts in metal pans stacked directly on top of each other (no lids) in walkin.
- Observed nonfood-contact equipment in poor repair. Altoshaam gaskets torn and with excessive encrusted food buildup.
- Observed nonfood-contact equipment in poor repair. Inside of cookline cooler completely rusted out, gaskets torn and taped.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken, salsa, cream sauce, pork all above 41F in walkin. Repeat Violation. This violation must be corrected by : 5/31/12.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw shell eggs over enchiladas in reachin cooler. Repeat Violation.
- Observed utensils stored in crevices between equipment. Knife under microwave.
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5/29/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 08A-27-1 Observed raw animal food stored over cooked food. Observed raw shell eggs over enchiladas, reach in cooler behind walk in cooler.
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7/20/2011 | Complaint Full | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Observed reach in cooler with ambient temperature of 43F, unit under microwaves. This violation must be corrected by : 07/19/2011.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Observed reach in cooler with ambient temperature of 52F, reach in cooler behind walk in cooler. This violation must be corrected by : 07/19/2011.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Observed walk in cooler at 54F. This violation must be corrected by : 07/19/2011.
- Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above. Observed cooked beef at 120F and cooked chicken at 70F on auto-shaam, no time mark for Time as Public Health Control.
- Critical - No conspicuously located thermometer in holding unit. All reach in coolers and walk in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed beef and chicken enchiladas at 46F, taquitos at 47F, 3-door reach in cooler. Stop sale Issued
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork and salsa at 50F, reach in cooler under microwaves. Stop sale Issued
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed raw ground meat at 58F, cooked ground beef and cooked at 56F, walk in cooler. Stop sale Issued.
- Critical - Observed potentially hazardous food thawed in an improper manner. Observed raw fish at 61F thawing at room temperature, on cutting board, back preparation table.
- Critical - Observed raw animal food stored over cooked food. Observed raw shell eggs over enchiladas, reach in cooler behind walk in cooler.
- Observed residue build-up on nonfood-contact surface. Observed blood spill under rack, walk in cooler.
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7/18/2011 | Complaint Full | Warning Issued |
- Critical - No handwashing sign provided at a handsink used by food employees. Mens restroom.
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3/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Next to dicer on prep table.
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9/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food. Raw beef stored over taquitos in reach in cooler next to oven.
- 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 now in use.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee did not wash hands before putting on gloves.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink on rack above in use cutting board.
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4/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed toxic item stored by utensils. Spray bottles hanging on rack with clean food containers above 3 compartment sink.
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11/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/25/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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