- Basic - Bowl or other container with no handle used to dispense food. Dry beans **Corrected On-Site**
- Basic - Food storage container/container lid cracked or broken. Blue lid
- Basic - Interior of microwave soiled with encrusted food debris. Top
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Peppers **Corrected On-Site**
- Basic - Single-service items for customer self-service not properly protected to prevent contamination. On counter by door
- Basic - Soiled reach-in cooler gaskets. Upright unit
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Working containers of food removed from original container not identified by common name. Sauce container **Repeat Violation**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. In water heater closet in bathroom
- High Priority - Raw animal food stored over ready-to-eat food. Multiple, upright reach in cooler in corner of kitchen. **Repeat Violation**
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08/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing. Both **Repeat Violation**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelves over prep table
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Little containers on shelves by prep table **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 66- 70° cooked fish and cooked chicken on stick gotten out from cooler ti heat up and left on shelf, corrective action: reheated chicken, placed fish in cooler **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Lumpia and sausage **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw pork over veggies in upright freezer **Repeat Violation**
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. **Repeat Violation**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. In triple sink **Corrected On-Site**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Kitchen
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4/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing. Both
- Basic - Equipment in poor repair. Reach in cooler not properly working, thermometer reading 55°, front counter cooler, don't use this reach in cooler until thermometer reads 41° or below
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Lumpia in freezer
- Basic - Single-service articles not stored inverted or protected from contamination. By black reach in cooler **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. On stove top
- Basic - Working containers of food removed from original container not identified by common name. On shelf over prep table **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. To prep veggies **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 56° flan, shelled eggs in reach in cooler, front counter
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chickens, pork, lumpia and sausage 127° in steam table, corrective action: reheated, explained time as public health control
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over sauces in reach in cooler, raw chicken over veggies also, raw shelled eggs over carrots in front counter cooler
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chicken over raw pork sausage in reach in cooler
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 300 ppm chl in bucket **Corrected On-Site**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reading 20° in reach in cooler
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. 22° in ice water **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Some foods in reach in cooler made 2 days ago, flan also
- Intermediate - Spray bottle containing toxic substance not labeled. Under triple sink
- Marked exit/path to marked exit blocked. For reporting purposes only. Mop bucket in kitchen
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10/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area. Box of to go containers next to front counter cook line.
- Basic - No copy of latest inspection report available. **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
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6/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - No copy of latest inspection report available.
- Basic - Single-service items for customer self-service not properly protected to prevent contamination. Plastic knives in dining area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
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1/30/2013 | Routine - Food | Inspection Completed - No Further Action |
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