- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. observed sanitizer bucket at 3 compartment sink used on cookline reach-in cooler cutting board at 0 ppm chlorine
- Critical - Equipment food-contact surfaces and utensils not sanitized. observed employee remove two bowls out of soapy water, rinse items, but not sanitize them before using them.
- Critical - Hand wash sink lacking proper hand drying provisions. kitchen handsink. handsink at meat cooking station.
- Critical - Handwash sink not accessible for employee use at all times. observed kitchen handsink completely filled with food tubs.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. observed coffee cup with no lid on cookline reach-in cooler top next to diced veggies and above cutting board.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee remove gloves and not wash hands before grabbing new pair.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. observed cookline employee handle raw beef then directly handle pinches of salt, clean customer plates, bread, and peeled potatos without removing gloves and washing hands inbetween tasks.
- Critical - Observed employee wash hands with no soap. cookline employee
- Critical - Observed employees using same utensil to handle raw and cooked product. observed cookline employee use same tongs to handle both raw beef and to plate up fully cooked beef.
- Critical - Observed empolyee wash hands with no hot water. cookline employee
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. in 3 compartment sink Repeat Violation.
- Critical - Observed food stored in ice used for drinks. observed bottle of sparkling water stored in drink ice bin at frontline Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. observed ice dumped in,frontline handsink
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed potato salad at 50 degrees in frontline ice bin. observed raw beef at 75 degrees sitting out at cookline reach-in cooler top. operator put meat back in fridge and iced down potato salad more.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. observed raw beef stored over raw pork in walk-in cooler
- Critical - Raw animal food not properly separated from ready-to-eat food. observed red bell pepper stored in same plastic food tub with raw beef in meat cooking station refridgerator.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. observed no date-marking on cooked meats, cooked rice, soups, sauces in walk-in cooler held more than 24 hrs. Repeat Violation.
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6/5/2012 | Routine - Food | Warning Issued |
- Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above. observed cooked beef at 104 degrees in front display hot-holding table. Corrected On Site. put meat into deeper pan
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. observed dishmachine at about 25 ppm.
- Critical - Observed encrusted, soiled material on slicer. two slicers in defunct butcher area observed with encrusted, dried food debris on interior blade.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. observed employee wash hands in 3 compartment sink.
- Critical - Observed food stored in ice used for drinks. observed two soda bottles and bowl of lemons stored in drink ice at bar.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. observed multiple cooked meats, sauces, leftovers in walk-in cooler with no date-marking.
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11/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength. dishmachine tested twice at 0ppm chlorine. Repeat Violation. on callback observed 0ppm chlorine in dishmachine. on second callback machine still not working but 3 compartment sink fully set up.
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8/12/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed raw beef sitting out, covered, on prep table across from cookline at 73 degrees. observed cooked pasta in glass display unit at front counter area at 53 degrees. Repeat Violation. on callback observed cooked beef at 52 degrees, cooked beef sauce at 49 degrees, and cooked chicken soup in walk-in cooler at 53 degrees.
- Critical - Violation: 12A-03-1 Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. observed kitchen employee washing hands in 3 compartment sink. on callback observed same exact violation.
- Critical - Violation: 12A-13-1 Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee wash cutting board in 3 compartment sink then directly grab new pair of gloves without washing hands first.
- Critical - Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee put on new pair of gloves without washing hands first Repeat Violation.
- Critical - Violation: 12A-20-1 Observed employee wash hands with no soap. observed cookline employee rinse hands in back kitchen area handsink but to use soap before putting on new pair of gloves.
- Critical - Violation: 20A-04-1 Equipment food-contact surfaces and utensils not sanitized. observed employee at 3 compartment sink wash and rinse metal food pan but not sanitize before drying piece with towel and proceeding to put french fries in pan.
- Critical - Violation: 20A-09-1 Chlorine sanitizer not at proper minimum strength for manual warewashing. observed 0 ppm chlorine sanitizer in 3 compartment sink sanitizing compartment and 0 ppm chlorine in spray bottle indicated by employee as sanitizing spray.
- Critical - Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength. dishmachine tested twice at 0ppm chlorine. Repeat Violation. on callback observed 0ppm chlorine in dishmachine.
- Critical - Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory. front meat counter handsink, back kitchen handsink. on callback observed no soap at front counter handsink or at meat smoking area handsink.
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8/11/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. observed 0 ppm chlorine sanitizer in 3 compartment sink sanitizing compartment and 0 ppm chlorine in spray bottle indicated by employee as sanitizing spray.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. dishmachine tested twice at 0ppm chlorine. Repeat Violation.
- Critical - Equipment food-contact surfaces and utensils not sanitized. observed employee at 3 compartment sink wash and rinse metal food pan but not sanitize before drying piece with towel and proceeding to put french fries in pan.
- Critical - Hand wash sink lacking proper hand drying provisions. back kitchen handsink
- Critical - Handwashing cleanser lacking at handwashing lavatory. front meat counter handsink, back kitchen handsink
- Critical - No handwashing sign provided at a handsink used by food employees. handsink in back kitchen prep area next to 3 compartment sink.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. fish used in ceviche not described to be frozen for parasite destruction. invoice for this fish from distributer must say that this fish has been frozen to the parasite destruction parameters listed below to be allowed to be served raw.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee put on new pair of gloves without washing hands first Repeat Violation.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee wash cutting board in 3 compartment sink then directly grab new pair of gloves without washing hands first.
- Critical - Observed employee wash hands with no soap. observed cookline employee rinse hands in back kitchen area handsink but to use soap before putting on new pair of gloves.
- Critical - Observed encrusted, soiled material on slicer. dried food debris observed on interior blade of two slicers in meat butcher area.
- Critical - Observed food being cooled by nonapproved method. observed large plastic tub of cooked beef in sauce at 180 degrees in walk-in cooler tightly covered.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. observed kitchen employee washing hands in 3 compartment sink
- Critical - Observed food stored on floor. observed open bag of ricebag of beans, box of vegetable stock on floor in back storage area by dishmachine
- 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. observed non-handled bowl being used to dispense dry rice in back storage area near dishmachine
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed raw beef sitting out, covered, on prep table across from cookline at 73 degrees. observed cooked pasta in glass display unit at front counter area at 53 degrees. Repeat Violation.
- Critical - Observed raw animal food stored over cooked food. raw sausage observed stored over cooked pork in walk-in cooler.
- Critical - Observed uncovered food in holding unit/dry storage area. observed food pan filled with flour not covered in dry storage room by dishmachine area. pan is sitting on two boxes of oil on floor.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. no date markings observed on cooked pastas, cooked meats, sauces, cooked rices, soups, leftovers, multiple prepared foods in walk-in cooler. most foods have been in unit for more than 24 hours.
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6/7/2011 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk-in cooler ambient at 47 degrees. Corrected On Site. operator turned dial colder. 30 minutes later ambient observed at 44 degrees.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. observed dishmachine at 0ppm chlorine
- Critical - Equipment food-contact surfaces and utensils not sanitized. observed employees washing and rinsing food wares but not sanitizing before allowing tomair dry
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on reach-in cooler top with ongoing food preparation
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. observed employees handling strawberries with bare hands. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee put on new gloves without washing hands first.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed cooked pork at 47 degrees and sauce at 46 degrees in walk-in cooler. Corrected On Site. turned walk-in colder
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1/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. At stipulation callback no consumer advisory provided for steak and ceviche.
- Critical. At stipulation callback many prepared foods, cooked meats, sauces not date-marked in walk-in cooler.
- Critical. At stipulation callback raw chicken found stored above raw pork sausage in walk-in cooler.
- Critical. At stipulation callback employee still observed not sanitizing equipment food-contact surfaces and utensils. Observed washing and rinsing pots, pans, and food bowls at 3 compartment sink but not sanitizing before putting away.
- Critical. At stipulation callback handwashing sink observed to not be accessible for employee use at times. Large plastic food tub sitting in back prep handsink blocking sccess.
- Critical. At stipulation callback observed no handwashing sign posted at front prep handsink next to raw meat display case.
- Critical. At sitpulation callback observed no hand drying provisions provided at handsink at meat smoking bar.
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5/13/2010 | Routine - Food | Admin. Complaint Callback Not Complied |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Ceviche on menu. Operator states he uses swai fillets. Invoice does not indicate that it has been frozen for parasite destruction.
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Steak and ceviche on menu.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked meats, sauces, prepared foods in walk-in cooler.
- Critical. Displayed food not properly protected from contamination. tortilla chips sitting on top of display cooler which can be contaminated by customer
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken found stored over raw pork sausage in walk-in cooler. Corrected On Site.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. In 3 compartment sink
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee observed switching gloves but not washing hands directly before each new pair
- Critical. No drainboards or equivalent provided for soiled items and/or air drying cleaned items. At newly installed dishmachine no drainboards.
- Critical. Equipment food-contact surfaces and utensils not sanitized. Employee observed washing and rinsing pots, pans, and food bowls in 3 compartment sink but not sanitizing before putting items away.
- Critical. Handwash sink not accessible for employee use at all times. Back prep handsink blocked by presence of large food tubs sitting in sink. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. employee observed rinsing wiping cloth in front prep handsink
- Critical. Hand wash sink lacking proper hand drying provisions. At meat smoking bar handsink.
- Observed hole in ceiling. above prep area of back prep
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. chlorine bleach in dishmachine exceeds 200ppm
- No plan review submitted and renovations in progress. Establishment has added a dishmachine. Must submit plans and have them approved by the division. This violation must be corrected by : 7/13/10.
- Critical. Identity of food or food product misrepresented. Grilled Bass on menu. Operator states he is using Swai.
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5/13/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Violation: 02-13-2 Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- 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. cooked meats, prepared foods, sauces. all prepped foods in WIC. On CB same violation observed in WIC.
- Critical. Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. yucca, cooked chicken, cooked pork in steam box. Corrected On Site. moved to cooler. On CB cooked chicken observed in hot box at 89 degrees F.
- Critical. Violation: 08A-24-1 Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over raw beef in WIC. On CB cardboard boxes of raw chicken over raw beef in WIC.
- Critical. Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. raw beef over cream, sauce, pasta, and other RTE foods in WIC. On CB raw shell eggs observed over sauce and raw shell eggs over yucca and raw fish over whole hot peppers in WIC.
- Critical. Violation: 08A-27-1 Observed raw animal food stored over cooked food. raw chicken over cooked pork in WIC. On CB raw beef over cooked pork and raw beef over cooked chicken in WIC.
- Critical. Violation: 08A-28-1 Observed food stored on floor. multiple bins of food and a box of pototoes in WIC. On CB multiple large pots of food and bag of carotts on WIC floor.
- Critical. Violation: 20A-04-1 Equipment food-contact surfaces and utensils not sanitized. employee washing and rinsing food wares but not using sanitizer. On CB employee observed washing and rinsing wine glasses but not using any sanitizer before allowing food wares to air-dry.
- Critical. Violation: 31-09-1 Handwash sink not accessible for employee use at all times. hose connected to kitchen handsink . K class extinguisher in bar handsink. At CB three large frying pans sitting in cookline/back prep handsink.
- Critical. Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing. hose connected to kitchen handsink Corrected On Site.
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. bar handsink. On CB no handwash sign at bar handsink or cookline/back prep handsink
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. back prep handsink
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. kitchen handsink and front counter handsink and bar sink. At CB same observation.
- Critical. Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory. bar handsink. at CB no hand soap at bar handsink or cookline/back prep handsink
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1/7/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked meats, prepared foods, sauces. all prepped foods in WIC.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. yucca, cooked chicken, cooked pork in steam box. Corrected On Site. moved to cooler
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over raw beef in WIC
- Critical. Observed raw animal food stored over ready-to-eat food. raw beef over cream, sauce, pasta, and other RTE foods in WIC.
- Critical. Observed raw animal food stored over cooked food. raw chicken over cooked pork in WIC
- Critical. Observed food stored on floor. multiple bins of food and a box of pototoes in WIC
- Critical. Observed employee improperly washing hands. employee washed hands with gloves on
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. RIC top by 3 sink. Corrected On Site.
- Critical. Equipment food-contact surfaces and utensils not sanitized. employee washing and rinsing food wares but not using sanitizer
- Observed clean equipment stored on floor. cutting boards and metal baking trays next to 3 sink on floor
- Critical. Handwash sink not accessible for employee use at all times. hose connected to kitchen handsink . K class extinguisher in bar handsink
- Critical. Observed handwash sink used for purposes other than handwashing. hose connected to kitchen handsink Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. back prep handsink
- Critical. No handwashing sign provided at a handsink used by food employees. bar handsink
- Critical. Hand wash sink lacking proper hand drying provisions. kitchen handsink and front counter handsink and bar sink
- Critical. Handwashing cleanser lacking at handwashing lavatory. bar handsink
- Critical. Observed toxic container reused for food storage. bucket of Palmolive soap reused to store sauce in WIC
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. chlorine bleach in sanitizer bucket by butcher area
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 1/5/2010.
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11/5/2009 | Routine - Food | Warning Issued |
- No Violations Were Observed
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7/15/2009 | Routine - Food | Call Back - Complied |
| No report available. | 6/4/2009 | Routine - Food | Call Back - Complied |
| No report available. | 5/22/2009 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 5/19/2009 | Routine - Food | Warning Issued |
| No report available. | 12/9/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/10/2008 | Routine - Food | Call Back - Complied |
| No report available. | 10/6/2008 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 7/21/2008 | Routine - Food | Warning Issued |
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