- Critical - Hand wash sink lacking proper hand drying provisions.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No thermometer provided to measure temperature of food product.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed raw animal food stored over ready-to-eat food.raw eggs over tomatoes lettuce ,carrots
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Observed single-service items stored on floor.
- Critical - Observed toxic item on premise that is not required for the operation of establishment.motor oil next to pot
- Observed utensils stored in crevices between equipment.
- Critical - Vacuum breaker mising at hose bibb.
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2/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Light not functioning. diningroom .
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. wood cutting board.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. hot box.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. prep table.
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. croquettes in hot box.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. leftover food in reach in units.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. ambient temperature .
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4/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- 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. reach in coolers and freezer.
- Violation: 14-32-1 Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. cutting boards.
- Violation: 14-51-1 Observed nonfood-grade containers used for food storage. supermarket plastic bags used to store food in reach in freezer .
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. kitchen .
- Violation: 38-10-1 Light not functioning. diningroom .
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1/3/2011 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. reach in coolers and freezer.
- Critical. Observed potentially hazardous food thawed in an improper manner. left in 3comp sink with no running wate .
- Critical. Observed raw animal food stored over ready-to-eat food. raw meats stored over plant foods. reach in unit.
- Critical. Observed raw animal food stored over cooked food. raw chichen over cooked seafood soup. reach in freezer .
- Critical. Observed food stored on floor. open bag of sugar.
- Critical. Observed uncovered food in holding unit/dry storage area. pork inside reach in freezer .
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. kitchen employees.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cuban toasts.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with ineffective hair restraint. kitchen employees.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. cutting boards.
- Observed nonfood-grade containers used for food storage. supermarket plastic bags used to store food in reach in freezer .
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Food-contact surfaces not cleaned after being contaminationed. prep tables. food spills. Not cleaned.
- Critical. Observed interior of microwave soiled.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed clean equipment stored on floor. under steam table.
- Plumbing system in disrepair.3comp sink in disrepair .
- Critical. Hand wash sink lacking proper hand drying provisions. kitchen .
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Lights missing the proper shield, sleeve coatings or covers. kitchen .
- Light not functioning. diningroom .
- Critical. Manager lacking proof of Food Manager Certification.
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12/27/2010 | Routine - Food | Warning Issued |
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. kItchen equipment .
- Violation: 36-13-1 Observed grease accumulated under cooking equipment.
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7/16/2010 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name. reach in freezer .
- Critical. No conspicuously located thermometer in holding unit. hot box.
- Critical. Observed food stored on floor. plantains boxes. vegetable , and can food.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. kitchen employee .
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. kitchen employee .
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. wood cutting board in use.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. prep tables.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. kItchen equipment .
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Equipment and utensils not properly air-dried. silverware .
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Observed dumpster overflowing garbage. kitchen .
- Critical. Observed roach activity as evidenced by live roaches found.
- Observed grease accumulated under cooking equipment.
- Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.
- Observed unnecessary items in the kitchen .
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7/9/2010 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cheese and ham.
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed food stored on floor.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Critical. Observed employee wash hands with no soap. 3comp sink.
- Observed cutting board grooved/pitted and no longer cleanable. wood cutting board.
- Observed nonfood-grade containers used for food storage.supermarket plastic bags.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Observed encrusted, soiled material on slicer.
- Observed build-up of grease on nonfood-contact surface. kitchen equipment .
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Handwash sink not accessible for employee use at all times. blocked with hose.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Observed unnecessary items in the kitchen .
- Critical. Manager lacking proof of Food Manager Certification.
- 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
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12/15/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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