- Basic - Ice buildup in reach-in freezer. Observed a build-up of ice in the reach-in freezer in the rear of the kitchen.
- Basic - Interior of microwave soiled with encrusted food debris. The microwave oven in the kitchen. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. No thermometer in the side by fridge. **Corrected On-Site**
- Basic - Raw animal food stored above unwashed produce. Raw shell eggs over tomatoes in the side by side fridge. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed knives on the magnetized knife rack have food debris on them. The knives need to be cleaned and sanitized before using
- Intermediate - Handwash sink used for purposes other than handwashing. Observed Utensils in the hand sink behind the front counter. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. The small Bain Marie cooler in the kitchen. **Corrected On-Site**
- Intermediate - No probe thermometer provided to measure temperature of food products. The only available thermometer is infrared.
- Intermediate - Soil residue in food storage containers. Observed the inside of the potato chip and potato stir containers are soiled. **Corrected On-Site**
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07/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Employee with no hair restraint while engaging in food preparation.cook **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed untie sills in standing water with a temperature of 78°f in the kitchen. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. In the kitchen.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Used for making drinks behind the front counter. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Kitchen, hot water is turned off.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen. **Corrected On-Site**
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2/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Grease accumulated under cooking equipment. Under the deep fat fryer.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Refrigerator just inside the kitchen.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Server. **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer _ not all products commercially packaged. Chicken over beef.
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10/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use tongs stored on oven door handle between uses.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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. Corrective action - back in reach in cooler
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.all food in new tall reach in cooler- operator shall use a commercial reach in cooler - all food at 46? f- corrective action - move all food to functioning reach in cooler
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site** **Repeat Violation**
- Intermediate - Inadequate number/capacity of cold holding units to maintain potentially hazardous (time/temperature control for safety) food at proper temperatures. Only one commercial -
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.usually use quart - out of quart- currently using chlorine
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.by bar area **Corrected On-Site**
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5/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Stored food not covered in chest freezer. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit ready to eat in .small white reach cooler 49? f- corrective action - lowered thermostat
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer y not all products commercially packaged. **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.
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2/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/16/2012 | Routine - Food | Call Back - Complied |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Violation: 36-15-1 Observed food debris accumulated on kitchen floor.
- Critical - Violation: 53A-19-1 Observed expired Food Manager Certification. This violation must be corrected by : 10/17/12.
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10/22/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed container of medicine improperly stored. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed expired Food Manager Certification. This violation must be corrected by : 10/17/12.
- Observed food debris accumulated on kitchen floor.
- Observed grease accumulated under cooking equipment.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Dairy product 55* F- Reach in cooler use for vegetables only (uncut)- Corrective Action- In otner rdach in cooler-
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
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8/17/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Egg atv48* F- orrective action moved to another reach in cooler-
- Critical - Observed raw animal food stored over ready-to-eat food. Eggs over ready to eat in reach in cooler Corrected On Site.
- Observed ripped/worn tin foil used as shelf cover.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Corrected On Site.
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5/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed in-use utensil not stored in water above 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Fresh garlic sauce-at 60* F- Corrective action back in reach in cooler- Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Empenada-112* F- Corrected On Site.Increased thermostat-
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2/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/26/2011 | Routine - Food | Call Back - Complied |
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. This violation must be corrected by : 10/08/11.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Back-
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. Corrected On Site.
- No copy of latest inspection report. Seating evaluation form has been given to operator
- 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 : 10/04/11.
- Critical - Observed food stored in a prohibited area.Beef in hand washing sink
- Observed grease accumulated under cooking equipment.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Observed insect control device installed over food preparation area.
- Critical - Observed live flies in kitchen.
- Observed nonfood-grade containers used for food storage. Grocery bags
- Critical - Observed potentially hazardous food thawed at room temperature. Beef Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.Pork and vegetables in reach in cooler
- Critical - Observed uncovered food in holding unit/dry storage area. Reach in freezer- Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Corrected On Site.
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8/8/2011 | Routine - Food | Warning Issued |
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.
- Plumbing improperly installed. 3 compartment sink faucet needs to reach all 3 compartments
- Critical - Vacuum breaker mising at hose bibb. mop sink
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6/16/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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