- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Interior of reach in freezer disrepair/has exposed insulation.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- High Priority - Raw animal foods not properly separated from each other in holding unit, whole shell eggs under raw chicken in walk in cooler. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, ladies room. **Corrected On-Site**
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07/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/19/2014 | Routine - Food | Call Back - Complied |
- Basic - Equipment in poor repair, walk in cooler, ambient air temperature 58°. Operator discarded food prior to the inspection.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink, bus pan. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled.
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2/18/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food, rice. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food, freezer.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded, swai used ceviche. Vendor e mailed letter. **Corrected On-Site**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit, men's room. **Corrected On-Site**
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11/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food....in rice. **Corrected On-Site**
- Basic - Build-up of grease on nonfood-contact surface......hood filter .
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.....chicken, octopus, shrimp, butter, pasta 46? to 48? in flip top reach in cooler cross from stove. Food being held less than 4 hours. Food moved to walk in cooler. **Corrected On-Site**
- 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. ....flip top reach in cross from stove. Must not have stored any potentially hazardous food until maintain at proper temperature .
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.....rice, chicken stock in walk in cooler.
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4/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner.......scoop without handle in flour . Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions......no paper towel , by 3 compertment sink. Corrected On Site.
- Critical - Hot Water pressure lacking at fixtures that require the use of temperature ......86 degrees all sinks.
- Light not functioning.....kitchen . Repeat Violation.
- Observed build-up of grease on nonfood-contact surface......hood filter.
- Critical - Observed food stored on floor.....onion , walk in cooler . Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods .....raw chicken above raw fish in walk in cooler . Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.....spoons , spetula , kitcken .
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.....sour cream, reach in cooler .
- Critical - Working containers of food removed from original container not identified by common name.......no english labeled.
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11/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing.....++ 400 Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Observed build-up of grease on nonfood-contact surface.....hood filter .
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.....degrees spray bottle .
- Critical - Observed shell eggs in use or stored with cracks or broken shells....reach in cooler , cooke line. Corrected On Site.
- Critical - Observed toxic item stored by food....degreaser spray bottle by flour and flour was not covered , underneeth preperation table in kitchen . Corrected On Site.
- Observed walk-in cooler gasket torn/in disrepair.....and door not closed properly.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.....rice, beans , soup, cheese in walk in cooler .
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7/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.....by the soda dispenser
- Equipment or utensils not designed or constructed in a durable manner......scoop without handle in cooked rice, cooke line reach in cooler .
- Light not functioning. throuh out kitchen Repeat Violation.
- Light not functioning.....in walk in cooler .
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation.
- Critical - Observed raw animal food stored over cooked food......raw fish over cooked rice cooke line reach in cooler .
- Critical - Observed warewashing machine not sanitized . ...advised to operator sanitize dishes by 3 compartment sink.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.....rice, mayonnaise in walk in cooler . Corrected On Site. Repeat Violation.
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3/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. by wearwashin machine Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. by exit door. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sinks. Corrected On Site.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Light not functioning. back room by walk in cooler
- Critical - Observed raw animal food stored over ready-to-eat food. fish over Peru's national drink, walk in cooler Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw egg over onion, walk in cooler. Corrected On Site.
- Observed single-service articles stored without protection from contamination. above 3 compartment sink. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. beef, tartar sause , beans, walk in cooler Corrected On Site.
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10/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Violation: 45-36-2 Hood suppression system tag out-of-date. For reporting purposes only.
- Critical - Violation: 45-38-2 Portable fire extinguisher not fully charged. For reporting purposes only.
- Critical - Violation: 45-41-2 Portable fire extinguisher tags out-of-date. For reporting purposes only.
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6/28/2011 | Routine - Food | Call Back - Complied |
- Critical - Hood suppression system tag out-of-date. For reporting purposes only.
- Critical - Observed expired Food Manager Certification.
- Critical - Portable fire extinguisher not fully charged. For reporting purposes only.
- Critical - Portable fire extinguisher tags out-of-date. For reporting purposes only.
- Wet wiping cloth not stored in sanitizing solution between uses.
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4/8/2011 | Routine - Food | Warning Issued |
- Water Reservoir of Fogging Devices, Cleaning. (A) A reservoir that is used to supply water to a device such as a produce fogger shall be: (1) Maintained in accordance with manufacturer's specifications; and (2) Cleaned in accordance with manufacturer's specifications or according to the procedures specified under (B) of this section, whichever is more stringent. (B) Cleaning procedures shall include at least the following steps and shall be conducted at least once a week: (1) Draining and complete disassembly of the water and aerosol contact parts; (2) Brush-cleaning the reservoir, aerosol tubing, and discharge nozzles with a suitable detergent solution; (3) Flushing the complete system with water to remove the detergent solution and particulate accumulation; and (4) Rinsing by immersing, spraying, or swabbing the reservoir, aerosol tubing, and discharge nozzles with at least 50 mg/L hypochlorite solution.
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10/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food. --- in walk-in-cooler, raw shell eggs over freah vegetables.
- Critical. Observed handwash sink used for purposes other than handwashing. --- in servers station.
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2/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food. --- raw shell eggs above freshproduce.
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10/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/23/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/31/2008 | Routine - Food | Inspection Completed - No Further Action |
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