- Basic - Grease receptacle not on proper pad/nonabsorbent surface.
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps.prep room
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.cooked chicken quarters. **Repeat Violation**
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11/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site**
- Basic - Wall not smooth, nonabsorbent and easily warewashing areas. Pitted
- Intermediate - Cutting board(s) moderately stained/soiled.sandwich make cooler
- Intermediate - Handwash sink not accessible for employee use at all times. Back prep area **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.pitcher of tea in hand sink **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chicken quarters cooked Friday **Corrected On-Site**
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07/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit./ 129 degrees finite rice recommended rapid reheat/ reheated to 172 degrees f **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food./ raw beef over cooked beef tall reach in prep area
- High Priority - Vitamins stored on shelf above glasses with wine/ tea bags **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked./ condensed milk **Corrected On-Site**
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2/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor./ bulk containers
- Basic - Hole in wall./ by employee hand washing sink in back prep area
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
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8/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ripped/worn tin foil used as food-contact shelf cover./ by 3 compartment sink
- Basic - Stored food not covered in refrigerator **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.a couple of TTC ham, cheese products in cooks line reach in cooler above the chill line recommended rapid chill
- Intermediate - Interior of refrigerator soiled with accumulation of food residue./ juices from flan
- Intermediate - Sink compartments of three-compartment sink too small to accommodate large pots explained how they can be done properly to properly clean and sanitize pots
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1/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Electrical outlet missing cover plate./storage area For reporting purposes only.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening./milk Corrected On Site.
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7/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
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1/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/11/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.TRUE RIC AMBIENT TEMPERATURE 52F Repeat Violation.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.cook line RIC ambient temperature 60F due to containers missing leaving open gaps in unit Repeat Violation.
- 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. new employees This violation must be corrected by : 10/10/2011.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.before appling gloves. Repeat Violation.
- Critical - Observed food being cooled by nonapproved method. COOKED PORK,Beans,beef stored covered and deep containers.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.all phf'S in cook line RIC above 50F. Repeat Violation.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Repeat Violation.
- Critical - cooked pork and beef not held at 135 degrees Fahrenheit or above.recommend to reheat to 165F.
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8/10/2011 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.mini RIC ambient temperature is 54F.THIS UNIT IS NOT TO BE USED TILL MAINTAING 41F OR BELOW.NO WARNING ISUSED due another RIC maintaing
- Critical - Handwash sink not accessible for employee use at all times.chemicals in hand sink. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit.mini RIC
- Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.washed hands
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cooked yellow rice left out over night at 91F.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Reheated black beans for hot holding not reaching 165 degrees Fahrenheit within 2 hours.reheating for over 1 hour found at 64F in steam table cooked shredded beef 127 reheating since 9:15 am in steam table
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit.2 out of 4 thermometers off -2 degress Corrected On Site.
- Critical. Observed potentially hazardous food thawed at room temperature.plantains Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.when appling gloves.
- Critical. Observed employee improperly washing hands. Corrected On Site.
- Observed ripped/worn tin foil used as shelf cover.under slicer
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted, soiled material on slicer.left over night
- Observed inside/outside of dumpster not clean.
- Observed open dumpster lids. Corrected On Site.
- Observed unnecessary items on the premise.outside behind wooden fence there is a prep table and sheet pans with rolling cart
- No copy of latest inspection report. Corrected On Site.
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10/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/11/2010 | Routine - Food | Call Back - Complied |
- Critical. Original container: properly labeled, date marking
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- In use food dispensing utensils properly stored
- Food contact surfaces designed, constructed, maintained, installed, located
- Walls, ceilings, and attached equipment, constructed, clean
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6/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.cooked yellow rice 117F.
- Critical. Observed employee improperly washing hands.
- Critical. Observed employee dry hands on clothes/apron after washing.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.recommend to resurface
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 08/11/2010.
- 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 : 08/11/2010.
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6/10/2010 | Routine - Food | Warning Issued |
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed a nonfood-grade basting brush used in food.metal banded brush
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.over 200 ppm. Corrected On Site.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed.over 200 ppm. Corrected On Site.
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12/23/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/3/2009 | Routine - Food | Call Back - Complied |
- 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. Already on a warning call back due 08/03/09
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7/17/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 6/3/2009 | Routine - Food | Warning Issued |
| No report available. | 4/10/2009 | Routine - Food | Inspection Completed - No Further Action |
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