- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Drain cover(s) missing. By freezer
- Basic - Employee personal items stored in or above a food preparation area. Phones **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Floors not maintained smooth and durable. Paint peeling
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Bulk items, bottles
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Raw animal food stored over ready-to-eat food. Raw fish over ready to eat foods in 2 door reach in cooler
- 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 - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
- Portable fire extinguisher missing from its designated location. For reporting purposes only. K class
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07/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Cuban press stored on floor on front line **Corrected On-Site**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee personal items stored in or above a food preparation area.
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - In-use wet wiping cloth/towel used under cutting board. Absorbent shelf liner used **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Plumbing system in disrepair. Hand sink handle in kitchen broken
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Chicken over fish
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Stainless cleaner stored with spatulas
- Intermediate - Handwash sink not accessible for employee use at all times. Containers in hand sink **Corrected On-Site**
- 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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1/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door left open other than during cleaning or maintenance. Men's restroom,
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of old food debris on stove, outside of microwave
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Bags
- Basic - Clean cups/glasses not properly air dried - wet nesting.
- Basic - Clean equipment stored on floor. Large pot in kitchen, blender and grill press at front counter
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Floors not maintained smooth and durable. Paint peeling in kitchen
- Basic - Food stored on floor. Oil, soda cans
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Nonfood-grade garbage bags used in direct contact to store food. In reach in cooler on front line
- Basic - Reuse of ridged single-use container. Gallon containers
- Basic - Single-service articles not stored inverted or protected from contamination. Over slicer
- Basic - Single-use gloves not stored in a clean, protected location. Gloves on food storage shelf
- Basic - Soiled reach-in cooler gaskets.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Kitchen
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Working containers of food removed from original container not identified by common name. Bulk items and bottles
- Basic - High Priority - Dead roaches on premises. 24
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Washed and rinsed only
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Empanadas at 98° in front display
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer _ all products not commercially packaged. Chicken over bacon
- High Priority - Roach activity present as evidenced by live roaches found. 1 crawling up dining room wall
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Sitting on counter
- 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 - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
- Intermediate - Nonfood-grade basting brush used in food.
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9/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Screen door has gaps around entire door
- Basic - Floors not maintained smooth and durable. Paint peeling
- Basic - Food stored on floor. Box of marinade, oil
- Basic - Raw animal food not properly separated from unwashed produce. Raw eggs next to tomatoes in reach in cooler
- Basic - Standing water in handwash sink/ handwash sink draining very slowly.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit.
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
- Intermediate - Handwash sink used for purposes other than handwashing. Rinsing towels and utensils
- Intermediate - Hot water not provided/shut off at employee 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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4/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Drain cover(s) missing.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- 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.
- Critical - Observed bathroom doors left open other than during cleaning or maintenance.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Observed nonfood-grade containers used for food storage. plastic grocery bags
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed raw animal food stored over ready-to-eat food. eggs over ready to eat
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7/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Equipment and utensils not properly air-dried.
- Floors not maintained smooth and durable. paint peeling
- Critical - Hot water not provided/shut off at employee hand wash sink. womens restroom
- Critical - License expired within 30 days after expiration date. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed encrusted, soiled material on slicer. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. eggs over ready to eat
- Observed wall soiled with accumulated food debris. kitchen
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
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2/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing. by door
- Critical - Observed container of medicine improperly stored. burn spray on top of microwave
- Observed employee with no hair restraint.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Observed reachin cooler gasket torn/in disrepair.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- 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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11/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Single service items properly stored, handled, dispensed
- Walls, ceilings, and attached equipment, constructed, clean
- Critical - Water source safe, hot and cold under pressure
- Clean clothes, hair restraints
- Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical - Original container: properly labeled, date marking
- Critical - Original container: properly labeled, date marking
- Other conditions sanitary and safe operation
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6/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Light not functioning. kitchen
- Observed employee with no hair restraint.
- Observed nonfood-grade containers used for food storage.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Observed reachin cooler gasket torn/in disrepair.
- Observed single-service items stored on floor.
- Observed single-use containers (boxes and/or cans gallon container ) reused for the storage of food.
- Observed wall soiled with accumulated food debris. slicer aa
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. gaps
- 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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3/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/26/2010 | 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.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Observed food stored on floor. bread, buckets of food
- Critical. Observed cloth used as a food-contact surface. under cutting board
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Observed single-use containers (boxes and/or cans gallon container ) reused for the storage of food.
- Observed nonfood-grade containers used for food storage.
- Dollies, pallets, soda acks or skids used to store or transport packaged food not designed to be moved easily to allow for cleaning access.
- Light not functioning. kitchen
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
- Critical. Observed expired Food Manager Certification.
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8/25/2010 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name. sugar
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw eggs over empanadas in reachin cooler
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. space around back screen door
- Critical. Observed toxic item improperly stored.detergents stored in cabinet over utensils
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3/17/2010 | 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.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. No conspicuously located thermometer in holding unit. front soda cooler with milk stored in it
- 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 food stored over cooked food.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands.
- Critical. Observed employee improperly washing hands.
- Observed employee with no hair restraint. Daisy
- Observed nonfood-grade containers used for food storage.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soil residue on storage containers.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. stored on spongy material
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.silverware stored on paper towel.
- Equipment and utensils not properly air-dried.
- Unwrapped single-service utensils not presented so that only the handles are touched.under front counter
- Critical. Establishment drainage system not designed and installed properly. hand sink not draining properly
- Plumbing system in disrepair.can't shut off wzter to handsink in ladies restroom
- Critical. No handwashing sign provided at a handsink used by food employees.front
- Critical. Handwashing cleanser lacking at handwashing lavatory.front and back handsinks
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.
- Critical. Observed screen in door torn/in poor repair.
- Floors not maintained smooth and durable. paint peeling in spots
- Wall not smooth and easily cleanable. pitted behind 3 bay sink
- Observed ceiling in disrepair.
- Critical. Observed toxic item improperly stored. in cabinet next to clean storage containers
- Critical. Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
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8/26/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/5/2008 | Routine - Food | Inspection Completed - No Further Action |
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