- Basic - Covered waste receptacle not provided in women's bathroom. In unisex employee restroom
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Stored food not covered in (sandwiches) RIC
- High Priority - Employee washed hands with no soap. Observed female employee washed hands with no soap
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.observed food in steam table below 135° F Beans 123° F, sauce 109° F Corrective measures taken Beans and sauce were reheated to 192° F **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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08/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Beef thawing in standing water by dishmachine.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beans 46-57°F in walkin cooler, beans voluntarily discarded. Beans at 46°F were stirred and moved to walkin freezer for rapid cooldown. Corrective cation taken .
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Beans in large pans deeper than four inches and pans stacked . Beans still at 57°F ( voluntarily discarded( , two other pans beans at 46°F ( stored and moved to walkin freezer for rapid cooldown to 41°F or below, corrective action taken.
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5/1/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup with no handle used as scoop in sauce. **Corrected On-Site**
- Basic - Clean equipment stored on floor. Observed chill stick on floor of WIF **Corrected On-Site**
- Basic - Cloth used as a food-contact surface. Observed flour tortias in cooler with a cloth stored directly on top. **Corrected On-Site**
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2/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Food spills in back inside of cooler.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken in bags in sink. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Nine whole chickens roasted this morning, placed into hot hold box at 9am, currently 125?F at 11:30am. Operator placed back into oven for reheat to 165?F. **Corrected On-Site** **Repeat Violation**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked beans 56?F and cooked pork 60?F, both cooked and placed into walkin last night. **Corrected On-Site**
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4/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/4/2012 | Routine - Food | Call Back - Complied |
- Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above. Roasted chicken in hot hold box less than 135F. Roasted this morning in oven then placed in hot hold. Corrected On Site. Temperature turned up. Repeat Violation.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site. Primed. Now 50ppm. Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions. Hallway sink. Corrected On Site.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. Rodent droppings on top of dishmachine.
- Observed attached equipment soiled with accumulated grease. Hood.
- Observed food debris accumulated on kitchen floor. Crumbs on kitchen floor. Food debris under warewashing area.
- Observed grease accumulated under cooking equipment. Cookline.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw steak stacked three inches above fill line in top of reachin cooler. Unable to stay cold on top. Corrected On Site. Amt of product lowered.
- Critical - Observed rodent activity as evidenced by rodent droppings found. Dried droppings on top of dishmachine.
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10/2/2012 | Routine - Food | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength, even after priming. Must manually sanitize until repaired.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Pork pieces less than 135F on steam tables. Heated on stove during inspection, now being held above 135F. Corrected On Site.
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6/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/9/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walkin cooler ambient temperature at 45 degrees F.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Need chlorine test strips for dishmachine and quaternary ammonium test strips for 3 compartment sink and wiping cloth buckets.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed ambient air thermometer not located in the warmest/coolest part of the holding unit. Walkin cooler.
- Observed nonfood-grade containers used for food storage. Plastic grocery bags of bread in walkin cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Walkin cooler beef, chicken at 45 degrees F.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. No sanitizer left in 3 compartment sink.
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2/8/2012 | Routine - Food | Warning Issued |
- Critical - Handwash sink not accessible for employee use at all times. Slicer parts stored in hand sink in back prep area.
- Critical - Observed employee improperly washing hands. Employee washed gloved hands in hand sink instead of removing gloves and washing hands.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cooked beef held on shelf above grill at 106 F. Corrected On Site. Food was placed in oven to bring up to temperature.
- Wet wiping cloth not stored in sanitizing solution between uses. Back prep table and cookline.
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8/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink. Back prep area by walk in cooler-leak at plumbing fixture so operator turned water off.
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4/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/6/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Bowl used as scoop in flour and beans in walk in cooler.
- Critical. No Certified Food Manager for establishment. This violation must be corrected by : 06/29/2010.
- Critical. Observed expired Food Manager Certification. Paul Judice-expired on 01/19/05. This violation must be corrected by : 06/29/2010.
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4/30/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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1/11/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed food being cooled by nonapproved method. Observed shredded beef in cooling process stored in 6in metal pan in working cooler at 112 F cooked at 8am. Recommended use of shallow pan, store in walk-in cooler, stir and monitor so food can properly cool.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 3 - 20qt. buckets datemarked 11/9/09 at 51 F, 52 F, 60 F in walk-in cooler. Corrected On Site. Owner discarded.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. observed raw milonesa beef stored over raw whole fish in working cooler. observed raw chicken stored over seafood in freezer. Repeat Violation.
- Critical. Observed food stored on floor. walk-in freezer - chicken boxes.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. observed employee wearing gloves handle raw meat and handle ready to eat food without switching gloves and washing hands in between. Recommend using tongs to handle raw meat.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee change gloves to handle food on cookline without washing hands. Repeat Violation.
- Critical. Observed unlabeled spray bottle. By tortilla machine. Corrected On Site.
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11/10/2009 | Routine - Food | Warning Issued |
| No report available. | 6/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/5/2008 | Routine - Food | Inspection Completed - No Further Action |
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