- Basic - Cove molding at floor/wall juncture broken/missing. By hand wash sink in prep area, chicken hoy hold unit and drink cooler
- Basic - Cutting board has cut marks and is no longer cleanable. Cooks line
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cooks line **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Cell phone cord on coos line **Corrected On-Site**
- Basic - Equipment in poor repair. Exterior of chest freezer heavily rusted and pitted
- Basic - Frozen potentially hazardous (time/temperature control for safety) food being slacked at room temperature is no longer frozen solid. Fries and plantains **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. White rice 100°, peppers and onions 104°, plantains 96°, potatoes 100°, less than 4 hours. Recommended rapid reheat to 165°
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook went from washing pots to cooking food without changing gloves **Corrected On-Site**
- Intermediate - Interior of chest freezer soiled with accumulation of food residue. Rust staining and heavy ice build up
- Intermediate - No handwash sink located in vending machine area where employees service bulk food machines. Broken plastic **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back prep area **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Corrected On-Site**
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09/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen. Thawing fish **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Floor area(s) covered with standing water. **Corrected On-Site**
- Basic - Ice scoop stored on top of dirty ice machine between uses.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Fish **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.sugar
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef 50°F, in ice bath. Manager rapid chilled beef **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw fish over produce
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw beef
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6/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Employee personal items stored in or above a food preparation area. Cellphone **Corrected On-Site**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly.
- Basic - Walk-in cooler floor soiled.
- Basic - Working containers of food removed from original container not identified by common name. Rice and baeans
- Intermediate - Nonfood-grade basting brush used in food.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. **Corrected On-Site**
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2/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Cardboard used to line food-contact shelves. In the reach in cooler
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Ice scoop stored on top of dirty ice machine between uses.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wood food-contact surface not properly sealed. Handle on reach in cooler sliding door
- Basic - Working containers of food removed from original container not identified by common name. Dry ingredient bins
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food. Garbage cans
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw shell eggs over sauce in the reach in cooler
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer _ not all products commercially packaged. Raw chicken portioned and stored over arepas
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Fried bananas in the reach in cooler
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9/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cardboard used to line shelf in reach in cooler
- Basic - Food stored on floor./ bag of salt **Corrected On-Site**
- Basic - Long Reach-in freezer gasket torn/in disrepair.
- Basic - Observed employee utilize foam cup to scoop ice for drink
- Basic - Small portable Cutting board has cut marks and is no longer cleanable.
- Basic - Soil residue build-up on chip containers
- Basic - Stored food not covered in walk-in cooler./ cooked chicken, raw chicken,beans
- Basic - Wiping cloth/towel used under cutting board.
- Basic - Working containers of food removed from original container not identified by common name./ bulk salt
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling./ 3 when I arrived then 2 more came manager came was at hospital with wife will be here with the employees
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4/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit, single glass door cooler where heavy cream and flan are stored.
- Violation: 14-41-1 Food-contact surface not smooth and easily cleanable, cardboard being used as a shelf in the prep area 2 door reach in cooler.
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions, prep/dish area handwash sink.
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10/25/2012 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours, 2 bus tubs of cooked beans are 51-55 degrees F after cooling overnight- operator stated beans were put into walk in cooler at approximately 6:30 pm last night. Stop sale issued. This violation must be corrected by : 10/25/12.
- Critical - Equipment food-contact surfaces and utensils not sanitized. Observed cook use food prep sink to wash and rinse cutting board that was used for cutting raw chicken on then place board on cook line cart with clean pans. Corrected On Site.
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit, probe stem thermometer reads at 22 degrees F in ice slush.
- Food-contact surface not smooth and easily cleanable, cardboard being used as a shelf in the prep area 2 door reach in cooler.
- Critical - Hand wash sink lacking proper hand drying provisions, prep/dish area handwash sink.
- Critical - No conspicuously located thermometer in holding unit, single glass door cooler where heavy cream and flan are stored.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable, cloth towel under front prep area cutting board. Repeat Violation.
- Critical - Observed cooked chicken stored in boxes that contained raw chicken in the walk in cooler.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, bowl used to scoop cut onions from bus tub.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit, cook line utensils stored in 81 degrees F standing water.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, cook with gloved han went from handeling raw chicken to picking up cook line utensils without removing soiled gloves between tasks. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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10/24/2012 | Routine - Food | Warning Issued |
- Critical - Handwash sink not accessible for employee use at all times, dish and front counter handwash sinks blocked by plate eack anf jugs of oil, also the cook line handwash sink has a large container in the basin. Corrected On Site.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable, cloth towel under the cook line cutting board. Repeat Violation.
- Observed attached equipment soiled with accumulated dust, walk in cooler fan motor cover.
- Observed cook line reach-in cooler gasket torn/in disrepair.
- Critical - Observed raw animal food stored over ready-to-eat food, plastic storage containers of raw beef and chicken stored over a pot of cooked ribs and a bus tub of cooked beans in the walk in cooler.
- Observed wall in disrepair, near the dish/prep area handwash sink.
- Plumbing system in disrepair, dish area spray hose held together with a lot of duct tape.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
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6/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions, rear prep/dish area. Corrected On Site.
- Observed cookline reach-in cooler gasket torn/in disrepair.
- Critical - Observed evidence of mop/cleaning waste water dumped onto ground, heavy amount of filthy sudsy standing water and mop strands in grass outside rear exit.
- Observed exhaust system operated with filters removed. For reporting purposes only.
- Observed hole in wall, behind coffin style freezer next to 3 bay sink.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit, cookline utensils stored in 78 degrees F standing water.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, pans of steak and chicken sitting on bed of ixe in bustub on cookline are at 48-49 degrees F. Recommended rapidly chilling foods then submerging pans into ice and maintain foods at 41 degrees F or below.
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12/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions, cook line handwash sink.
- Critical - No Certified Food Manager for establishment.
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9/2/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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