- No Violations Were Observed
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10/17/2014 | Routine - Food | Call Back - Complied |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Observed a case of coffee cups on the floor in the dry storage . **Warning**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Repeat Violation** **Warning**
- Basic - Employee personal items stored in or above a food preparation area. Observed a cell phone over the prep area to the left of the tortilla press. **Warning**
- Basic - Ice buildup in reach-in freezer. Observed ice build up in the reach in freezer to the left of the deli case. **Warning**
- Basic - Raw animal food stored above unwashed produce. Observed raw shell eggs over onion in the reach in cooler. **Warning**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed 00 ppm chlorine at three bay sink, corrective action had operator add more chlorine and retest, came back at 50 ppm chlorine . **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed TCS food in double cooler across from three bay sink has a range from 47°F to 49°F., corrective action food was moved to another unit until repaired , food had been in the unit for lees then two hours . **Admin Complaint** **Repeat Violation**
- Intermediate - Reach-in cooler not 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. Observed reach in cooler across from three bay sink,this is the same cooler that had malfunctioned from the last inspection ,has a ambient temperature of 51°F , corrective action food moved to another unit until repaired. **Repeat Violation** **Warning**
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10/16/2014 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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08/04/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Warning**
- Basic - Hood soiled with accumulated dust. **Warning**
- Basic - Hood soiled with accumulated grease. Observed hoods smeared with grease build up, **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Observed to go bags with food in them **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Observed tilapia in three bay sink with no water running , corrective action had water turned back on . **Corrected On-Site** **Warning**
- Basic - Screen in door torn/in poor repair - vermin present. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed TCS foods at a range of 46°F to 48°F, corrective action had food moved to another cooler until repaired . **Warning**
- Intermediate - Reach-in cooler not 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. Observed two door cooler across from 3 bay sink has a ambient temperature of 52°F. **Warning**
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08/01/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Warning**
- Basic - Hood soiled with accumulated dust. **Warning**
- Basic - Hood soiled with accumulated grease. Observed hoods smeared with grease build up, **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Observed to go bags with food in them **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Observed tilapia in three bay sink with no water running , corrective action had water turned back on . **Corrected On-Site** **Warning**
- Basic - Screen in door torn/in poor repair - vermin present. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed TCS foods at a range of 46°F to 48°F, corrective action had food moved to another cooler until repaired . **Warning**
- Intermediate - Reach-in cooler not 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. Observed two door cooler across from 3 bay sink has a ambient temperature of 52°F. **Warning**
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07/31/2014 | Routine - Food | Warning Issued |
- Basic - Soiled dry wiping cloth in use.
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4/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
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2/18/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Ceiling fan had accumulation of dust/debris. Observed fan in back of kitchen bay back door with accumulation of dust build up.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloths under cutting board on main line. **Corrected On-Site**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler across from 3 bay sink with. Rusted shelfs.
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Observed butter on main kitchen line at 48°F out less then one hour . **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. Observed cooler across from 3 bay sink at a ambient temperature of 54°F, cooked chicken wings at 51°F, raw tilapia at 52°F, discarded by operator.
- High Priority - Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours . Observed chicken Empananizdo at 110°F, discarded by operator. **Corrected On-Site**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Observed wood boards used to for making bread rise in steam Reach in, wood cracked and not cleanable .
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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1/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed employee put on gloves and directly begin food prep without washing hands first
- Critical - Observed handwash sink used for purposes other than handwashing. Observed sponge and bucket in handsink off front line
- Observed ice scoop with handle in contact with ice. Ice machine
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Sitting in water off fryer
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed foods in upright reach in cooler above 48?f, all foods recently cut and prepped. Ice placed on all potentially hazardous food products
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Observed empanadas and ham in front heating unit under 130?f. Product held for 4 hours or less. Went over time as public health control with operator
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12/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed ice scoop with handle in contact with ice. front counter ice machine
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8/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/27/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 53B-01-1 No professional hygiene and/or foodborne illness training provided. This violation must be corrected by : 06-27-2012 .
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5/1/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed upright reachin cooler across 3 compartment sink at 49 degrees f. This violation must be corrected by : 04-28-2012 . observed with ambient air temperature at 48 degrees f in reachin cooler across from 3 compartment sink.
- Critical - Violation: 53B-01-1 No professional hygiene and/or foodborne illness training provided. This violation must be corrected by : 06-27-2012 .
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4/30/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed upright reachin cooler across 3 compartment sink at 49 degrees f. This violation must be corrected by : 04-28-2012 .
- Critical - No professional hygiene and/or foodborne illness training provided. This violation must be corrected by : 06-27-2012 .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed raw beef at 58 degrees f, chicken 46 degrees f and raw fish 45 degrees f in upright reachin cooler across from 3 compartment sink. ambient air temperature at 49 degrees f.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. observed raw beef stored above raw fish in upright reachin cooler across from 3 compartment sink.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. observed pernil at 102 degrees f and rice in 106 degrees f in stove.
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4/27/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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12/12/2011 | Routine - Food | Call Back - Complied |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Observed sanitizer water at 200ppm. Corrected On Site.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Observed reach in cooler with ambient temperature of 45F.
- Critical - Hand wash sink lacking proper hand drying provisions, kitchen sink.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water at 109F, in plastic container on top of bread oven. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed butter at 71F, preparation table. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed raw beef and chicken at 45F, kitchen reach in cooler. Also cooked ground beef at 45F, same unit.
- Critical - Observed raw animal food stored over cooked food. Observed raw beef over cooked ripe plantain. Corrected On Site.
- Critical - Observed the presence of insects. Observed bugs inside rice bag. Corrected On Site. Rice bag discarded.
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9/30/2011 | Routine - Food | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed rice at 43F in reach in cooler, made yesterday.
- Critical - Observed raw animal food stored over cooked food. Observed raw bacon on container with bread. Corrected On Site. Bacon moved to bottom.
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6/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed raw animal food stored over ready-to-eat food. Observed egg flat on top of sliced tomatoes and bread. Corrected On Site. Egg flat moved to bottom shelf.
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3/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food. Raw beef over cooked plantain. Raw bacon over container of soup.
- Observed nonfood-grade containers used for food storage. Observed bread stored in supermarket plastic bags.
- Observed utensils stored in crevices between equipment. Observed knife between tile and wall.
- Critical. Hand wash sink lacking proper hand drying provisions in kitchen and restroom.
- Critical. License expired within 30 days after expiration date.
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12/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. bulk white powder in clear plastic container not labeled.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. flat of eggs sitting on 3sink drain board.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. handlded flat of eggs then switched to making sandwiches without washing hands.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee handlded dirty dishwares then handled eggs and make sandwiches without washing hands or changing gloves.
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3/31/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 24-10-1 Observed utensils stored in crevices between equipment.
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12/8/2009 | Routine - Food | Call Back - Complied |
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Food-contact surfaces not cleaned between uses with fruits and vegetables and potentially hazardous foods.
- Critical. Observed encrusted, soiled material on slicer.
- Observed utensils stored in crevices between equipment.
- Critical. Hot water not provided/shut off at employee hand wash sink. restroom
- Critical. Covered waste receptacle not provided in women's bathroom.
- Observed grease accumulated on kitchen floor. under equipment
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical. Observed expired Food Manager Certification.
- Critical. Employees identified in the Alternative Operating Procedure (AOP) have not received professional hygiene training.
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11/3/2009 | Routine - Food | Warning Issued |
| No report available. | 6/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/31/2009 | Routine - Food | Call Back - Complied |
| No report available. | 2/10/2009 | Routine - Food | Administrative complaint recommended |
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