- Basic - Bathroom door not self-closing.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dead roaches on premises.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Evidence of employee smoking in food preparation, food storage or warewashing area.open cigarette box by food storage containers
- Basic - Leaking pipe at plumbing fixture.mop sink
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wall soiled with accumulated black debris in dishwashing area.woman bathroom
- 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.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.stuffed potatoes and beef empanadas in front counter,beans,pork,meatballs,rice in steam table
- 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 - Hot water supply not maintained during peak periods.
- Intermediate - Nonfood-grade basting brush used in food.
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2/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing.
- Basic - Clean equipment stored on floor. Pots
- Basic - Clean in place equipment not washed, rinsed and sanitized using three distinct steps.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Storage and kitchen
- High Priority - Raw animal foods not properly separated from each other in holding unit.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bathroom
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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1/31/2014 | Routine - Food | Call Back - Complied |
- Basic - Bathroom door not self-closing.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Storage room.
- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - Clean equipment stored on floor. Pots
- Basic - Clean in place equipment not washed, rinsed and sanitized using three distinct steps.
- Basic - Dumpster overflowing garbage.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored in holding unit not covered. Beans and rice
- Basic - Ice buildup in reach-in freezer.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Storage and kitchen
- Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Freezer
- Basic - Open dumpster lid.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- Basic - High Priority - 1 Dead roach on premises. Front, under counter with containers
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Evidence of mop/cleaning wastewater dumped onto ground.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Croquettes at front **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit.
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bathroom
- Intermediate - No soap provided at handwash sink. Bathrooms
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Slicer blade guard soiled with old food debris.
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8/5/2013 | Routine - Food | Warning Issued |
- Basic - Floors not maintained smooth and durable. Kitchen
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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4/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. FRONT COUNTER Corrected On Site.
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12/11/2012 | Routine - Food | Call Back - Complied |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Establishment operating without a current Hotel and Restaurant license.
- Exhaust system off during the operation of cooking equipment. BROKEN For reporting purposes only.
- Critical - Handwashing cleanser lacking at handwashing lavatory. PREP AREA
- Critical - Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. FRONT COUNTER Corrected On Site.
- Critical - Hot water pressure low at fixtures that require the use of water.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding units.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed cooking equipment in use while hood suppression/exhaust system is inoperable. Notified Fire AHJ. For reporting purposes only.
- Observed employee with no hair restraint.
- Critical - Observed food stored on floor. STORAGE ROOM
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. EGGS OVER VEGETABLES (RI COOLER)
- Critical - Observed rodent activity as evidenced by rodent droppings found. STORAGE ROOM
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. AT PREP AREA, LESS THAN 3 HOURS
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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10/8/2012 | Routine - Food | Warning Issued |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - No conspicuously located thermometer in holding unit. most coolers
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed uncovered food in holding unit/dry storage area. reach in cooler
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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6/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Observed buildup of slime in the interior of ice machine. Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical - Observed interior of microwave soiled.
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10/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
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7/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. No conspicuously located thermometer in holding unit. all coolers
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Critical. Observed interior of microwave soiled.
- Observed residue build-up on nonfood-contact surface. kitchen sheves.
- Observed hole in wall. kitchen
- Observed ceiling in disrepair. kitchen
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11/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.all kitchen coolers
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.all coolers
- Observed residue build-up on nonfood-contact surface. all kitchen equipment
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
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7/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Observed ripped/worn tin foil used as shelf cover.
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.ALL DOORS
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. all kitchen equipment
- Critical. No handwashing sign provided at a handsink used by food employees.
- Floors not maintained smooth and durable.
- Observed grease accumulated under cooking equipment.
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1/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.all coolers
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8/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/14/2008 | Routine - Food | Inspection Completed - No Further Action |
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