- Basic - Food stored on floor. **Corrected On-Site**
- Basic - Hood soiled with accumulated grease.
- 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. Tongs inside pic ode gallo
- Basic - Milk containers reused after being emptied.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- High Priority - Plumbing improperly installed. Coffee machine draining into three compartment sink. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chorizos at 88°.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation**
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1/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of mold-like substance on nonfood-contact surface. Walk in cooler air curtains
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Hood filters soiled with accumulated grease.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Plumbing improperly installed. Coffee machine draining into three compartment sink.
- 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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10/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site**
- 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 - Interior of microwave soiled with encrusted food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Chicken 127 F **Corrected On-Site**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Eggs next to cooked chicken
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rice 46 F, salsa 45 F, lettuce 46 F
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Egg broken **Corrected On-Site**
- 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. Foods at 46 F
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4/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - COOKED POTENTIALLY HAZARDOUS FOOD NOT COOLED FROM 135 DEGREES FAHRENHEIT TO 41 DEGREES FAHRENHEIT WITHIN 6 HOURS.
- Critical - COOKED POTENTIALLY HAZARDOUS FOOD NOT COOLED FROM 135 DEGREES FAHRENHEIT TO 70 DEGREES FAHRENHEIT WITHIN 2 HOURS.
- HOOD NOT CLEANED TO BARE METAL PRIOR TO SURFACES BECOMING HEAVILY CONTAMINATED WITH GREASE OR OILY SLUDGE.
- Critical - POTENTIALLY HAZARDOUS FOOD NOT HELD AT 135 DEGREES FAHRENHEIT OR ABOVE.
- Critical - READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD PREPARED ON SITE AND HELD MORE THAN 24 HOURS WITH NOT PROPERLY DATE MARKED. WALK IN COOLER.
- WET WIPING CLOTH NOT STORED IN SANITIZING SOLUTION BETWEEN USES.
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8/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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6/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.MOST COOLERS IN THE KITCHEN
- Critical - Observed employee eating in a food preparation or other restricted area. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. WORKING TABLE KITCHEN
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. ALL COOLERS
- Critical - Observed raw animal food stored over ready-to-eat food. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Critical - No conspicuously located thermometer in holding unit. most kitchen reach in coolers
- No copy of latest inspection report.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. KITCHEN AREA
- Critical - Observed raw animal food stored over ready-to-eat food. Corrected On Site.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. BEANS AND RICE 115 Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet mop not hung to dry.
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11/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Handwash sink not accessible for employee use at all times. kitchen aa
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed potentially hazardous food thawed in an improper manner.
- Critical - Observed raw animal food stored over ready-to-eat food.
- Observed ripped/worn tin foil used as shelf cover.
- Wet wiping cloth not stored in sanitizing solution between uses.
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4/11/2011 | 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.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Critical. Observed employee improperly washing hands. Corrected On Site.
- Observed employee with no hair restraint.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. KITCHEN
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Waste receptacle not constructed of easily cleanable material.
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9/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed cleaned wiping cloth that has food debris/soil.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen sheves
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
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4/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. No proof of 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. Pro
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2/8/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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