- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Uses frozen packs to cool- not enough to do the job. Need ice to rapid cool, need metal pans. Repeat Violation.
- Critical - Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. One bulb missing in hot box.
- 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. Only one employee trained.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands after mopping.
- Critical - Observed food being cooled by nonapproved method, plastic containers. Need metal containers. Repeat Violation.
- Observed nonfood-grade containers used for food storage, rice, sugar -storeroom.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean, solution dirty.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, potato balls in hot box. Corrected On Site, moved to top shelf by light bulb.
- Critical - Working containers of food removed from original container not identified by common name, blue lid container in storeroom.
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11/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/24/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, in several units. Repeat Violation.
- Critical - Violation: 03D-01-1 Observed food being cooled by nonapproved method, deep covered plastic containers stacked in rear reach in cooler.
- Critical - Violation: 03D-05-1 Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pollo dated 3/17 is 51 degrees. Food discarded. Cooling information provided. Repeat Violation.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in coolers front display case and undercounter unit. Repeat Violation.
- Critical - Violation: 05-10-1 Probe-type thermometer not used to ensure proper food temperatures. Repeat Violation.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers, store room.
- Critical - Violation: 53A-17-1 Person in charge failed to insure proper cooling. There are 4 certivied managers for establishment.
- Critical - Violation: 53B-08-1 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. 1 employee on duty has no certification.
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3/22/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in coolers front display case and undercounter unit. Repeat Violation.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pollo dated 3/17 is 51 degrees. Food discarded. Cooling information provided. Repeat Violation.
- Critical - Food-contact surfaces not cleaned after being contaminationed, bakery prep surface, top of chest freezer.
- Lights missing the proper shield, sleeve coatings or covers, store room.
- Critical - No conspicuously located thermometer in holding unit, hot box on counter.
- 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. 1 employee on duty has no certification.
- Critical - Observed food being cooled by nonapproved method, deep covered plastic containers stacked in rear reach in cooler.
- Critical - Observed pastry prep on top of chest freezer, unsanitizer surface.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, in several units. Repeat Violation.
- Critical - Person in charge failed to insure proper cooling. There are 4 certivied managers for establishment.
- Critical - Personal food not segregated and marked as such, in reach in coolers. Repeat Violation.
- Critical - Probe-type thermometer not used to ensure proper food temperatures. Repeat Violation.
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3/18/2011 | Routine - Food | Administrative complaint recommended |
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, prep top cooler in kitchen and reach in cooler next to it. Service called. Unit needs parts, due in today. There is no potentially hazardous food in cooler.
- Critical. Violation: 05-10-1 Probe-type thermometer not used to ensure proper food temperatures.
- Violation: 25-01-1 Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination by hands. Handles not same way in flat container.
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8/31/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. 2 cooked items dated 8/14 in cooler.
- Critical. Working containers of food removed from original container not identified by common name, sugar. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, prep top cooler.
- Critical. Observed food being cooled by nonapproved method. Deep plastic covered containers used. Large volumn of food needing cooling. Gave poster on proper cooling.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Products dated yesterday in reach in cooler.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, prep top cooler in kitchen and reach in cooler next to it. Service called.
- Critical. No conspicuously located thermometer in cold holding units.
- Critical. No conspicuously located thermometer in holding unit, some are missing, food probe used in display cooler.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed potentially hazardous food thawed at room temperature. In pan in sink, no water running. Corrected On Site.
- Critical. Observed food stored on floor, canned sodas under used steam table.
- Critical. Personal food and drink not segergated and marked in cooler. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands when putting on gloves.
- Critical. Observed an beverage container on a food preparation table or over/next to clean equipment/utensils, also no straw in covered drink.
- Critical. Sanitizing solution not used when washing dishes. Wash and rinse only.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Used quaternary and chlorine, has no quaternary test kit.
- Wet wiping cloth not stored in sanitizing solution between uses, kitchen. Corrected On Site.
- Critical. Food-contact surfaces not cleaned after being contaminated. No sanitizer on wet towels used for wiping , not kept in bucket.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination by hands. Handles not same way in flat container.
- Observed unnecessary items on the premise, paperwork, clutter, etc.
- No copy of latest inspection report.
- Critical. Employees have not received training related to their assigned duties. Employee doesn't use correct dishwashing procedure. Not sanitizing after washing and rinsing. Poster provided.
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8/26/2010 | Routine - Food | Warning Issued |
- Critical. No conspicuously located thermometer in holding unit reach in coolers and freezer.
- Critical. Observed soiled reach-in cooler gaskets at prep counter.
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3/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name, sugar. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food, shell eggs over vegetables in reach-in. Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed old labels stuck to food containers after cleaning.
- Critical. Observed soiled reach-in cooler gaskets.
- Observed build-up of dust on nonfood-contact surface, fan in kitchen.
- Wet mop not hung to dry. Corrected On Site.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
- Critical. Observed an uncovered electrical box. For reporting purposes only.
- No copy of latest inspection report.
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10/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/26/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/26/2009 | Routine - Food | Call Back - Complied |
| No report available. | 11/24/2008 | Routine - Food | Warning Issued |
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