- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. walk in cooler.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice, yuca at the cookline. Corrected On Site. reheated.
- Critical. Observed raw animal food stored over cooked food. raw chicken over cooked pork in the walk in cooler. Corrected On Site.
- Observed equipment in poor repair. non working ice machine. Repeat Violation.
- Observed mop/service sink in disrepair. Repeat Violation.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. manual sanitization needed.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted material on can opener.
- Observed build-up of grease on nonfood-contact surface. cookline equipment
- Observed build-up of grease on nonfood-contact surface. hood & filters
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors. secondary restroom. Repeat Violation.
- Observed food debris accumulated on kitchen floor.
- Observed wall soiled with accumulated food debris. throughout the establishment.
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.
- Critical. Observed unlabeled spray bottle. Repeat Violation.
- Observed unnecessary items on the premise. obsolete equipment. Repeat Violation.
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11/5/2010 | 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. WIC. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice at the cookline. Corrected On Site. reheated
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. equipment and utensils must be manually sanitized until dischmachine has been fixed.
- Critical. Observed encrusted material on can opener.
- Observed build-up of grease on nonfood-contact surface. hood & filters
- Observed build-up of grease on nonfood-contact surface. cookline equipment
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors. secondary restroom
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. backdoor
- Observed wall soiled with accumulated food debris.
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6/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PHF in WIC. Corrected On Site. (operator turn the unit colder, ambient temperature at the end of the inspection below 41 degrees fahrenheit)
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. sugar.
- Observed equipment in poor repair. non working ice machine.
- Observed mop/service sink in disrepair.
- Observed single-service articles stored without protection from contamination. aluminum pans, waitress station.
- Critical. Hot water not provided/shut off at employee hand wash sink. front counter.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors. secondary restroom.
- Critical. No handwashing sign provided at a handsink used by food employees. front counter.
- Critical. Hand wash sink lacking proper hand drying provisions. kitchen. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. 3C sink. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. kitchen. Corrected On Site.
- Ceiling tile misplaced .
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.
- Critical. Observed unlabeled spray bottle.
- Observed unnecessary items on the premise. obsolete equipment.
- Critical. Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. backdoor.
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1/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. ham, cheese, dressings in WIC.
- Violation: 14-33-1 Observed equipment in poor repair. ice machine.
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. cookline equipment.
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. cookline shelves.
- Critical. Violation: 32-04-1 Bathroom not enclosed with tight-fitting, self-closing doors. secondary restroom.
- Critical. Violation: 32-10-1 Covered waste receptacle not provided in women's bathroom.
- Critical. Violation: 32-10-1 Covered waste receptacle not provided in women's bathroom. secondary restroom.
- Violation: 37-12-1 Ceiling not smooth and easily cleanable. acoustic ceiling tiles in prep areas.
- Violation: 42-11-1 Observed unnecessary items on the premise. obsolete equipment.
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11/5/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. ham, cheese, dressings in WIC.
- Critical. Working containers of food removed from original container not identified by common name. flour.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PHF in cookline RIC. moved to the WIC. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic & oil. voluntarily discarded. Corrected On Site.
- Critical. Observed food being cooled by nonapproved method. cooling in tightly closed containers. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline RIC. PHF must not be held in this unit until fixed.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. spoons in the bar. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Observed equipment in poor repair. ice machine.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. 3C sink.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted material on can opener.
- Observed build-up of grease on nonfood-contact surface. cookline equipment.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. cookline shelves.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors. secondary restroom.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. Covered waste receptacle not provided in women's bathroom. secondary restroom.
- Critical. No handwashing sign provided at a handsink used by food employees. prep area. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. bar.
- Critical. No handwashing sign provided at a handsink used by food employees. secondary restroom.
- Critical. Hand wash sink lacking proper hand drying provisions. prep area. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. bar. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. bar Corrected On Site.
- Ceiling not smooth and easily cleanable. acoustic ceiling tiles in prep areas.
- Critical. Observed unlabeled spray bottle.
- Observed unnecessary items on the premise. obsolete equipment.
- 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. expired employee training.
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8/19/2009 | Routine - Food | Warning Issued |
| No report available. | 6/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/19/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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