- Critical - Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength - found at 10ppm, should be between 50-100ppm. Please set up 3 comp. sink to sanitize food contact surfaces. On 4/18/11 Callback observed dishmachine at 0ppm of chlorine sanitizer establishment is setting up 3 comp. sink to sanitize food contact surfaces and dishmachine to wash. Dishmachine issue must be adressed by next unannounced inspection.
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4/18/2011 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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3/10/2011 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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3/8/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength - found at 10ppm, should be between 50-100ppm. Please set up 3 comp. sink to sanitize food contact surfaces.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils - open drink on server counter/desert reach-in cooler. Corrected On Site.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked - soups in reach-in freezer made last week not appropriately datemarked.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked - tuna salad in reach-in cooler made on monday not properly labeled.
- Critical - Required consumer advisory for raw/undercooked animal food not provided - cook states eggs for consumer service can be ordered sunny side up with a liquid yolk if wanted/undercooked.
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2/16/2011 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked - quiche, soups and chicken salad in reach-in freezer.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - deli meats and whole shell eggs in reach-in cooler. Corrected On Site. Items were iced down, in morning moved from large reach-in to small reach-in immediately. Repeat Violation. Ambient temp of unit at 41 F.
- Critical. Observed employee use food thermometer to take food temperatures without first cleaning the thermometer - observed employee put probe thermometer into deli meat without cleaning it first.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect - observed employee touching quiche to feel temperature with bare hands, dressing waffle to-go with orange 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 - before putting gloves on. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses - by front handwash sink, on grey bucket on cookline, next to waffle maker. Repeat Violation.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls - Observed ice scoop stored on surface that has dust on it as demonstrated by alcohol swab. Corrected On Site. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees - men's restroom.
- Critical. Handwashing cleanser lacking at handwashing lavatory - in kitchen handwash sink.
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8/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - pooled eggs in reach-in cooler by flat top found at 51 F, deli meat in reach-in cooler found at 57 F. Cut melons on cookline found at 47 F. Corrected On Site. Ice was added to container of melons all reach-in cooler products were put into working cooler.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures - reach in cooler next to flat top found at an ambient temperature of 50 F.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils - open coffee pot on prep. table.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength - 50-100ppm found at 0ppm. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses - on prep. table.
- Critical. Handwash sink not accessible for employee use at all times - blocked by large white bucket. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions - in kitchen area and in men's restroom.
- Critical. Observed toxic item stored by utensils - glass cleaner stored by coffee filters.
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4/26/2010 | Routine - Food | Administrative complaint recommended |
- Critical. DISHMACHINE CHLORINE SANITIZER NOT AT PROPER MINIMUM STRENGH. THIS VIOLATION WAS COMPLIED ON 3/8/10 WHEN INVOICE WAS FAXED INTO OFFICE STATING EQUIPMENT HAD BEEN FIXED.
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3/9/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength. On 3/5/10 callback dishmachine chlorine sanitizer reading at 0ppm. Discontinue use of dishmachine for sanitizing. Set up manual sanitization until dishmachine is repaired.
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3/5/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening - sliced cheese and deli meats in reach-in cooler.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Handwashing cleanser and handwash sing lacking at handwashing lavatory front counter. Corrected On Site.
- No copy of latest inspection report.
- 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 : 3/5/10.
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1/5/2010 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening--coldcuts.
- Critical. Working containers of food removed from original container not identified by common name--reach-in freezer.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of blacklike substance on reach-in cooler gaskets.
- Observed build-up of food debris, dust or dirt on top of dishmachine.
- Critical. Handwash sink not accessible for employee use at all times--handwash sink in kitchen blocked by mop bucket. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers--pastry display case.
- Observed purse stored on slicer.
- Wet mop not hung to dry.
- Critical. Observed employee training expired for Rosa Iruleta SafeStaff expired 06.10.09.
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7/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/5/2008 | Routine - Food | Call Back - Complied |
| No report available. | 9/3/2008 | Routine - Food | Warning Issued |
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