- Basic - Gasket torn/in disrepair.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Gaskets with slimy/mold-like build-up.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- 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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10/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.( pastry box in front)
- Basic - Plumbing system in disrepair.( faucet loose at both restrooms)
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.( croquettes @ 124°f, empanadas @ 125°f) **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.( thermometer calibration)
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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4/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Employee with no hair restraint while engaging in food preparation.(kitchen)
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.(pastry box front)
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
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10/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Duct tape used to repair nonfood-contact surface. Panel inside ice machine
- Basic - Floors not maintained smooth and durable. Some tiles of kitchen is porous and cracking.
- Basic - Gaskets with slimy/mold-like build-up.at chest freezer, reach in refrigerator
- Basic - Interior of freezer in disrepair/has exposed insulation.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Nonfood-grade bags used in direct contact with food.to store bread
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Cutting board(s) stained/soiled. **Repeat Violation**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Pots **Repeat Violation**
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3/8/2013 | Routine - Food | Call Back - Complied |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Mixing bowls
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Duct tape used to repair nonfood-contact surface. Panel inside ice machine
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Employee washing in the middle compartment. **Corrected On-Site**
- Basic - Floors not maintained smooth and durable. Some tiles of kitchen is porous and cracking.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food stored on floor. Bottled drinks
- Basic - Gaskets with slimy/mold-like build-up.at chest freezer, reach in refrigerator
- Basic - Interior of freezer in disrepair/has exposed insulation.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees. At kitchen hand sink and at bar area
- Basic - Nonfood-grade bags used in direct contact with food.to store bread
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Unnecessary items on the premise. Broken down microwave
- Basic - Working containers of food removed from original container not identified by common name. Sugar **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. 3 CS had 0 ppm sanitizer
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Cooked Pork at 47 f, shredded beef at 52 f, cooked rice at 47 f, cooked ground beef 47 f **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Fish at 108 f. Operator place fish back into oven to reheat
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Inside walkin cooler
- Intermediate - Cold holding equipment incapable of 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. Cooked Pork at 47 f, shredded beef at 52 f, cooked rice at 47 f, cooked ground beef 47 f. Operator moved other products to other reach in coolers at establishment and call service company to service the walk in cooler.
- Intermediate - Cutting board(s) stained/soiled. **Repeat Violation**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Pots **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Container on top
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - Interior of freezer soiled with accumulation of food residue.
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3/7/2013 | Routine - Food | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. COOKED RICE AT 45F, COOKED SHREDDED BEEF AT 51F, CHICKEN SOUP AT 51 F, COOKED BEANS AT 51F AT WALK IN COOLER COOKED 2 DAYS AGO.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. POT WITH BEANS NEXT TO HANDSINK
- Critical - Hand wash sink lacking proper hand drying provisions. at bar area side
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - No thermometer provided to measure temperature of food product.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. walk in cooler shelves
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.EMPLOYEE CHANGED GLOVES WITHOUT WASHING HANDS Corrected On Site. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. pots
- Critical - Observed handwash sink used for purposes other than handwashing. by bar area
- Observed nonfood-grade bags used for food storage.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. RAW CHICKEN AT 45 F
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW BEEF OVER RAW SWAI FILET AT REACH IN FREEZER
- Observed single-service items stored on floor. to go containers by dry storage area
- Critical - Observed soil residue in storage containers.
- Critical - Observed unlabeled spray bottle. 2 BOTTLES -ONE CONTAINING BLEACH AND ONE CONTSINING DEGREASER
- Observed utensils in poor condition. SPATULA, KNIVES
- Observed utensils stored in crevices between equipment. KNIVES
- Observed walk-in cooler gasket torn/in disrepair.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wall not smooth and easily cleanable. BY WALK IN COOLER
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. FLOUR
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9/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed soiled reach-in cooler gaskets.
- Observed utensils stored in crevices between equipment.
- Critical - Working containers of food removed from original container not identified by common name.
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1/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 2 COOLER IN FRONT COUNTER NOT IN USE
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site. MOHO PREPARED ON SITE
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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7/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - (A) Except as specified in Paragraph (D) of this section, refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified below: (1) 41 degrees Fahrenheit or less for a maximum of 7 days; The day of preparation shall be counted as Day 1.
- (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
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4/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Observed dusty ceiling tiles and/or air conditioning vent covers.insside walkin
- 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 This violation must be corrected by : 1- 2-2010 .
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12/2/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Violation: 02-08-1 Observed processed and prepared ready-to-eat, potentially hazardous food opened and frozen, not properly date marked.
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Violation: 05-09-1 No conspicuously located thermometer in holding unit.
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Violation: 22-17-1 Observed soiled reach-in cooler gaskets.
- Critical. Violation: 22-26-1 Observed buildup of soiled material on racks in the reach-in cooler.
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4/7/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Violation: 02-08-1 Observed processed and prepared ready-to-eat, potentially hazardous food opened and frozen, not properly date marked.
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Violation: 05-09-1 No conspicuously located thermometer in holding unit.
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Violation: 14-26-1 Observed floor-mounted equipment not sealed or with legs providing at least 6-inch clearance between floor and equipment.
- Critical. Violation: 22-17-1 Observed soiled reach-in cooler gaskets.
- Critical. Violation: 22-26-1 Observed buildup of soiled material on racks in the reach-in cooler.
- Critical. Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits.shelving
- Critical. Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink.coffee bar handsink
- Violation: 36-15-1 Observed food debris accumulated on kitchen floor.
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3/30/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Observed processed and prepared ready-to-eat, potentially hazardous food opened and frozen, not properly date marked.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed food being cooled by nonapproved method. cooked soups and stews cooled covered in original large cooking pots
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed torn packages/bags of food exposing the contents to contamination.rice & beans in drystorage
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.raw chicken directly touching raw fish in freezer
- Critical. Observed food stored on floor.dry storage & walkin
- Critical. Observed cloth used as a food-contact surface.to cover cooked pork
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.mopsink
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed floor-mounted equipment not sealed or with legs providing at least 6-inch clearance between floor and equipment.
- Observed a nonfood-grade basting brush used in food.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed soil residue in storage containers.potato sticks
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.shelving
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Critical. Hot water not provided/shut off at employee hand wash sink.coffee bar handsink
- Critical. Handwash sink not accessible for employee use at all times.coffee bar handsink in closet behind closed door.
- Critical. Observed handwash sink used for purposes other than handwashing.kitchen handsink used to store silverware basket; front Counter handsink used to store rag and cleaning agent
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Handwashing cleanser lacking at handwashing lavatory.coffee bar
- Observed food debris accumulated on kitchen floor.
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1/25/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed torn packages/bags of food exposing the contents to contamination.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. poultry over beef
- Critical. Observed raw animal food stored over ready-to-eat food. raw eggs over fruit
- Critical. Observed cloth used as a food-contact surface.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. inbETWEEN glove exchange
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed residue build-up on nonfood-contact surface.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Equipment compartment not equipped to properly drain accumulation of moisture. bar cooler area
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Observed dead roaches on premises.
- Observed food debris accumulated on kitchen floor. behind equipment
- Observed floor area(s) covered with standing water.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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 Repeat Violation.
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8/31/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 3/20/2009 | Routine - Food | Warning Issued |
| No report available. | 8/4/2008 | Complaint Full | Administrative complaint recommended |
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