- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. No sanitizer readings what so ever
- Basic - Equipment and utensils not properly air-dried - wet nesting. Stainless pans at three compartment sink **Repeat Violation**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Large rusted area at bottom right side of exit door
- Basic - Food stored in dry storage area not covered. Spice mixture uncovered near chemicals. **Corrected On-Site**
- Basic - Gaskets on upright warmer completely corroded from the heat.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. The container of flour **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cookline. **Corrected On-Site**
- Basic - Shelf under preparation table soiled with food debris. Near the three compartment sink
- Basic - Single-service articles improperly stored. Aluminum containers not inverted **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. All gaskets on the cook line are torn, damaged and soiled
- Basic - Working containers of food removed from original container not identified by common name. The container says mayonnaise but a spice combination is in the container
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Using a can of household "raid"
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can and other containers. **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing.front sink used to rinse as there is debris in the drain
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09/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Accumulation of dead flies on hanging sticky fly trap
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On top of ice machine soiled
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. In prep area heavily soiled
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Floor area(s) covered with standing water. On cook line
- Basic - Food stored in dry storage area not covered. Seasoning and salt
- Basic - Ice buildup in walk-in freezer.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Spices in prep area have non handled scoops
- Basic - Stored food not covered in walk-in cooler. Shrimp and chicken **Corrected On-Site**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken found at 112°F in frontline warmer.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Chicken found at 112°F on frontline warmer.
- Intermediate - Handwash sink not accessible for employee use at all times. Large containers in front of hand sink in prep area
- 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 - Spray bottle containing toxic substance not labeled. Degreaser found in kitchen
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4/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Reach-in cooler gasket torn/in disrepair. Throughout
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4/29/2014 | Routine - Food | Call Back - Complied |
- Basic - Reach-in cooler gasket torn/in disrepair. Throughout
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Plant foods, poultry, beef and sauces at 46f Observed poultry, yuca, pasta, caucau, beef and sauces at 44-46°f on the walk in cooler. 11/26/13
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken and beef on the cookline at 125-130f Explained time control. Sauce at the prep area at 105f **Admin Complaint** **Repeat Violation** Complied on 11/26/13, chicken and beef held using time control procedure.
- Intermediate - Reach-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. Cookline fliptop reach in cooler, glass door reach in cooler, glass door front counter reach in cooler. **Admin Complaint** **Repeat Violation** On 11/26/13 food on the Cookline fliptop reach in cooler is being held using time control, cookline glass door reach in cooler is empty and food inside desserts reach in cooler is 41°f or below. Food inside walk in cooler at 44-46°f
- Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris.
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11/26/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- 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**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation.cookline. **Corrected On-Site**
- Basic - Food stored in dry storage area not covered. Flour **Corrected On-Site** **Repeat Violation**
- Basic - Ice scoop stored on top of dirty ice machine between uses.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Rice
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site** **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair. Throughout
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Spoons
- Basic - Working containers of food removed from original container not identified by common name. Sugar, salt
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cut tomatoes, yuca and potatoes on the flip top cookline reach in cooler, moved to another unit. Eggs, milk at 57°f on the glass door reach in cooler, moved to another unit Rice pudding, flan and tres leches at 45-47°Zf on the glass door front counter reach in cooler. **Admin Complaint** **Repeat Violation**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Plant foods, poultry, beef and sauces at 46°f
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Cut tomatoes and onion on the buffet line at 56°f
- High Priority - Displayed food not properly protected from contamination. Limes at the sauces counter
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken and beef on the cookline at 125-130°f Explained time control. Sauce at the prep area at 105°f **Admin Complaint** **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Beans cooling on the walk in cooler in a deep covered pot found at 189°f
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Warewashing area
- Intermediate - Reach-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. Cookline fliptop reach in cooler, glass door reach in cooler, glass door front counter reach in cooler. **Admin Complaint** **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled. Degreaser
- Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris.
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11/25/2013 | Routine - Food | Administrative complaint recommended |
- Basic - Gaskets/seals on holding unit in poor repair. Flip top Cook line reach in cooler **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Warning** Washing in dish machine sanitizing in 3 compartment sink, chlorine 100ppm.
- Intermediate - Reach-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. Glass door cook line reach in cooler, flip top cook line reach in cooler, fliptop cook line reach in cooler next to steam table **Repeat Violation** **Warning** Flip top reach in coolers not maintaining proper temperatures, food is being held using time in lieu of temperature.
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4/24/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Beans, rice **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Food debris/dust/soil residue on dry storage shelves. **Repeat Violation** **Warning**
- Basic - Food stored in dry storage area not covered. Flour **Corrected On-Site** **Warning**
- Basic - Gaskets/seals on holding unit in poor repair. Flip top Cook line reach in cooler **Warning**
- Basic - Hood filter missing from automatic fire suppression/exhaust system. **Warning**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Flour **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Cook line **Repeat Violation** **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Deserts reach in cooler **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Warewashing area **Warning**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Pork, beef at 89-94?F on the cook line. Using time in lieu of temperature. **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Warning**
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing. **Corrected On-Site** **Warning**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Washing equipment on the 3 ompartment sink without using sanitizer. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken wings, sauces in the glass door cook line reach in cooler; beef, yuca in the flip top cook line reach in cooler; seafood, sweet potatoes in a cook line reach in cooler at 45-48?F. Products iced down to 41?F or using time in lieu of temperature.. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked onions at 89?F on the cook line. Using time in lieu of temperature. **Warning**
- High Priority - Soup/chowder/chili hot held at less than 135 degrees Fahrenheit. Broth on the steam table at 105?F, using time in lieu of temperature. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. 3 compartment sink, warewashing area. **Corrected On-Site** **Repeat Violation** **Warning**
- Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. **Repeat Violation** **Warning**
- Intermediate - Hot holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous food in this unit until the unit is capable of maintaining foods at 135 degrees Fahrenheit or hotter. Steam table. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - Reach-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. Glass door cook line reach in cooler, flip top cook line reach in cooler, fliptop cook line reach in cooler next to steam table **Repeat Violation** **Warning**
- Intermediate - Soil residue in food storage containers. **Repeat Violation** **Warning**
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4/23/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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10/23/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. glassdoor reach in cooler, potentially hazardous food must not be held in this unit until proper temperature can be maintained.
- Critical - Equipment food-contact surfaces and utensils not sanitized. washing equipment on the 3 compartment sink without sanitizing it. Corrected On Site.
- Critical - Failure to maintain freezing records on nonexempt fish for 90 days.
- Critical - Hand sink missing at dishwashing machine or area. warewashing/back prep area, a handsink must be installed in this area.
- Critical - Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. upper drawer on hot holding unit next to rotisserie oven. potentially hazardous food must not be held in this unit until proper temperature can be maintained.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. rice. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. cookline.
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees. handicapped restroom.
- Critical - Nonexempt fish has not undergone proper parasite destruction. no proof of parasite destruccion for tilapia served raw as ceviche.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen shelves.
- Critical - Observed employee eating while preparing food. chewing gum.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting gloves on. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. diswashing area, backprep area. changing from soil to clean without washing hands.
- Observed employee with no hair restraint.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3 compartment sink, dishwasher area.
- Observed grease on the ground and/or pad around grease receptacle.
- Observed ice scoop with handle in contact with ice.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. cookline.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked chicken at the cookline in an ice bath. explained and implemented time control procedure.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. poultry, pasta, sauces in a glassdoor reach in cooler. Corrected On Site. moved to the walk in cooler, 43 degrees fahrenheit at the end of the inspection.
- Critical - Observed raw animal food stored over cooked food. raw poultry over cooked potatoes in the walk in cooler, raw seafood over cooked beans in the walk in freezer.
- Critical - Observed soil residue in storage containers.
- Critical - Observed unlabeled spray bottle. degreaser, windex, sanitizer.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken on the prep area and upper drawer of the holding cabinet. Corrected On Site. reheated to 165 degrees fahrenheit.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. beans, potatoes, yuca in the walk in cooler.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. touching raw seafood, eggs then clean plates without changing gloves.
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/17/2012 | Routine - Food | Warning Issued |
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Observed garbage on the ground and/or pad around dumpster.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.Rice, cooks line, Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.Chicken over beef, wi cooler ]. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Beans, wi cooler. Corrected On Site.
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12/14/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Beans, Corrected On Site.See 1b. Operator in charge discarded product.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Repeat Violation. Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed ceiling soiled with accumulated grease. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable. Corrected On Site.
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
- Observed grease on the ground and/or pad around grease receptacle.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.reach in cooler, cooks line.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.beans, corn, wi cooler, reach in cooler, dinning room area. see 1b.
- Critical - Observed unlabeled spray bottle. Corrected On Site. Repeat Violation.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse. 3 pound of beans, wi cooler, 52 F. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Current Hotel and Restaurant license not properly displayed.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Critical - Observed container of flammable material over 5 gallons stored in establishment. Office. For reporting purposes only.
- Critical - Observed encrusted material on veggie cutter machine, Corrected On Site.
- Observed grease on the ground and/or pad around grease receptacle.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed unlabeled spray bottle. Corrected On Site.
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2/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/2/2010 | Routine - Food | Call Back - Complied |
- Critical. Wholesome, sound condition
- Critical. Original container: properly labeled, date marking
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Foods properly cooled
- Critical. Facilities to maintain product temperature
- In use food dispensing utensils properly stored
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical. Food contact surfaces of equipment and utensils clean
- Non-food contact surfaces clean
- Critical. Water source safe, hot and cold under pressure
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
- Outside storage area clean, enclosure properly constructed
- Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
- Critical. Gas appliances - properly installed, maintained
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9/30/2010 | Routine - Food | Warning Issued |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit. Corrected On Site.
- Critical. Observed raw animal food stored over cooked food. Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed grease on the ground and/or pad around grease receptacle.
- Observed ceiling tiles and A/C vents soiled with accumulated grease.
- Light not functioning, reach in cooler.
- Critical. Observed unlabeled spray bottle. Corrected On Site.
- Critical. Hood suppression system tag out-of-date. For reporting purposes only.
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3/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed torn packages/bags of food exposing the contents to contamination.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed leaking pipe at plumbing fixture.
- Observed grease accumulated under cooking equipment.
- Observed floor area(s) covered with standing water.walkin
- Observed wall in disrepair.
- Observed wall soiled with accumulated grease.
- Observed ceiling soiled with accumulated dust.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical. Observed unlabeled spray bottle.
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10/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/24/2008 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 9/22/2008 | Routine - Food | Warning Issued |
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