- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - Reuse of single-use articles. Seasoning container
- Basic - Single-service articles not stored inverted or protected from contamination.
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Operator put in reach in cooler
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Chicken over eggs
- 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.
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10/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Soil residue build-up on nonfood-contact surface.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Corrected On-Site**
- 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. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- 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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5/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the 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 - Reach-in cooler shelves soiled with food debris.
- 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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10/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
- 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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4/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. **Corrected On-Site**
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Inadequate number/capacity of cold holding units to maintain potentially hazardous food at proper temperatures. **Corrected On-Site**
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Working containers of food removed from original container not identified by common name.
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11/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - No conspicuously located thermometer in holding unit.in pastry box
- Critical - No handwashing sign provided at a handsink used by food employees.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed dusty ceiling tiles and/or air conditioning vent covers.around kitchen
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site. changing station and prepping food
- Critical - Observed live flies in kitchen.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.operator needs to date ham and cheese
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. 200+ Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed soiled reach-in cooler shelves.shelves are heavily rusted
- Critical - Observed uncovered food in holding unit/dry storage area.steak inside reach in cooler in cooler
- Observed utensils in poor condition.knife handle wrapped in tape.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site. croquettes inside pastry box
- Wet wiping cloth not stored in sanitizing solution between uses.
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1/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times.equipment
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with no hair restraint.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.shelving around
- Observed ice scoop with handle in contact with ice.
- Critical - Observed soil residue in storage containers.
- Critical - Observed soiled reach-in cooler gaskets.
- Observed wall soiled with accumulated food debris.someareas
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - No thermometer provided to measure temperature of food product.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Observed food debris accumulated on kitchen floor. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.
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2/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed encrusted, soiled material on slicer. Corrected On Site.
- No Heimlich maneuver sign posted.
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10/20/2010 | 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. Food not stored in a clean/dry location that is not exposed to splash/dust.bread stored on soiled shelving
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- 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 floor-mounted equipment not sealed or with legs providing at least 6-inch clearance between floor and equipment.
- Observed cutting board grooved/pitted and no longer cleanable.
- Fixed equipment exposed to spillage not sealed to adjoining equipment/walls.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.shelving above 3compartment sink
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Observed wall soiled with accumulated black debris in kitchen area.
- Critical. Observed expired Food Manager Certification.
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5/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/17/2009 | Routine - Food | Call Back - Complied |
- Critical. Food prepared in a private home. BLACK BEANS (SOUP).
- Critical. Food from an unapproved source not discarded (BLACK BEAN SOUP MADE AT HOME). (127F).
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Repeat Violation. Corrected On Site.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. GARLIC AND OIL (85F).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. GARLIC AND OIL (85F).
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. BLACK BEANS (127F) , STUFFED MEATS (107F) BOTH PART OF REHEATED PROCESS.
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. BLACK BEAN SOUP (127F).
- Critical. Observed torn packages/bags of food exposing the contents to contamination.
- Critical. Observed uncovered food in holding unit/dry storage area. CUBAN BREAD .
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. SHELVE ABOVE 3 COMPARTMENT SINK.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Observed open dumpster lid.
- Critical. EXPIRED : 01/28/2008. This violation must be corrected by : 10/17/2009.
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8/17/2009 | Routine - Food | Warning Issued |
| No report available. | 12/15/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/29/2008 | Routine - Food | Inspection Completed - No Further Action |
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