- Basic - Ceiling tile missing. AC vent cover missing by the Walk in Cooler **Repeat Violation**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastics cups stack up wet by the soda machine in service area **Repeat Violation**
- Basic - Food stored on floor. Margarita mix on the floor next to ice bin in bar area, manager put on the crate **Corrected On-Site**
- Basic - Hole in wall. By the end of cookline next to the prep sink, manager stated that is already on the maintaining schedule.
- Basic - In-use wet wiping cloth/towel used under cutting board. Paper towel used under the cutting board, throughout, employee discarded **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Missing the shield by the ice machine **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair. Reach in cooler in cookline
- Basic - Soiled reach-in cooler gaskets. In cookline
- Basic - Wiping cloth sanitizing solution stored on the floor. Bucket on the floor in service area, manager put the lid under the bucket **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Container of beans 44°-46°F, Walk in Cooler , fried eggplant 44°-46°F, upright Reach in cooler in kitchen, all food made 2 days ago.corrective action taken, manager move all food to the Walk in Freezer
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bucket chlorine over 200 ppm, manager make a new one, 200 ppm **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Under the soda machine and on the back and top part if ice bin
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In service area, employee put on the paper towel **Repeat Violation**
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometer read 40°F in ice water, manager calibrate it. **Corrected On-Site** **Repeat Violation**
|
07/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile missing. A/C vent missing in front of Walk in Cooler kitchen area
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink with no lids and straw on the prep table throughout the kitchen
- Basic - Employee eating in a food preparation or other restricted area. Half eating bread on the prep table by cookline on top of cup of drink.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Several plastic containers on the shelf by prep area by Walk in Cooler stack up wet, also plastic cups stack up wet next to soda machine in service station
- Basic - Ice scoop stored with handle in contact with ice in ice bin. Bar area and service station **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Throughout the kitchen, above steam table, make table, prep area **Repeat Violation**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. To go bags with rice and cut lettuce on shelf Walk in Cooler
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Service station
- Basic - Working containers of food removed from original container not identified by common name. Bucket of flour per employee not label on shelf back storage area **Corrected On-Site** **Repeat Violation**
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touch trash can and go bake to work with food, cookline **Corrected On-Site**
- High Priority - Presence of insects, rodents, or other pests. One live insect by Dish machine door, one dead insect on top of Dish machine , kitchen **Corrected On-Site**
- High Priority - Small flying insects in bar area. 3-4 flies in bar area. Also, 2-3 flies in kitchen area **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Slight build up around the soda nozzles, in service station
- Intermediate - Accumulation of food debris/grease on food-contact surface. Chips holder have slight grease build up, service station
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. 28°F in ice bath **Corrected On-Site**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Reused the certifications for several employee, manager have new books in the store, and will re certified some employee
- Portable fire extinguisher gauge in red zone. For reporting purposes only. Under charge by service register
|
3/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor. Big containers with rice and beans in storage area **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. Front counter **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over steam table and by triple sink
- Basic - No copy of latest inspection report available.
- Basic - Single-service articles not stored inverted or protected from contamination.storage area **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. Handsink rim and faucet at front dounter
- Basic - Working containers of food removed from original container not identified by common name. By microwave, little container, also bulk salt in kitchen **Corrected On-Site**
- 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. Fried tortillas, got gloves
- High Priority - Raw animal food stored over ready-to-eat food. Raw steak over salsa in reach in cooler **Corrected On-Site**
- High Priority - Small flying insects in bar area.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 300 ppm chl **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen **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. Flan made yesterday morning **Corrected On-Site**
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. On January
|
11/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
5/8/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink set on hand wash sink, wait station.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Drink glasses at drink station are stacked wet.
- Basic - Ice scoop stored with handle in contact with ice in ice bin. BAR .
- Basic - Interior of microwave soiled with encrusted food debris. Especially UP TOP.
- Basic - Working containers of food removed from original container not identified by common name. Bulk salt not labeled. **Corrected On-Site**
- 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. Touching cut limes at bar and touching cut lemons at drink station with bare hands. No utensil used. **Admin Complaint**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. RAID spray. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Queso sauce. .corrective action- Removed from steam unit and re-heated on stove top again.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Queso sauce 91? on steam table after reheating.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Worn after handling food, then handling clean equipment , back to food. **Admin Complaint** **Repeat Violation**
- Intermediate - Accumulation of black mold-like substance on/around margarita dispensing nozzles.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Up top behind shield. **Repeat Violation**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Wait station.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Pans of beans and chicken. Operator stated employees will be ice bathing pans later. Suggested placing the pans in walk in freezer to speed cooling.
- Intermediate - Potentially hazardous (time/temperature control for safety) food not stirred while cooling. Large pans of beans cooling on counter.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. FLAN in reach in cooler. **Corrected On-Site**
|
2/14/2013 | Routine - Food | Administrative complaint recommended |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken cooked yesterday was 43-45 in walk in cooler, on sheet pans tightly wrapped. Moved to walk in freezer. Discussed cooling with person in charge.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed black soil buildup around nozzke of frozen drink machine, bar.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of thick black slime on soda dispensing nozzles for coke and diet coke. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Rinsed gloved hands.
- Critical - Observed ready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. Lime slices. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours not properly date marked. Cooked meats in walk in, flan in reach in, chile rellenos.
- Shelves in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Rust noted.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook cut raw beef, rinsed gloved hands.
|
9/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Clean plates not protected from splash, stored next to handwash sink. Server area. Corrected On Site. Repeat Violation.
- Equipment or utensils not designed or constructed in a durable manner. Cloth under cutting board. Server area. Corrected On Site.
- Critical - Observed black buildup inside ice bin. Server area.
- Observed build-up of grease on nonfood-contact surface. Hood filters.
- Critical - Observed dead roaches on premises. I dead roach on can. Dry storage. Corrected On Site. Repeat Violation.
- Observed equipment in poor repair. Dry rice lid broken. Has gap. Dry storage. Corrected On Site. Lid replaced.
- Observed gaskets with light debris build-up.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. In flour bulk container. Dry storage. Corrected On Site. Discarded.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Containers of raw chicken between containers of raw beef and raw shrimp. Reach in cooler/prep table. Corrected On Site. Rearrenged
- Observed soda gun holster with accumulated slime/debris. Bar. Also, debris under equipment.
- Critical - Observed the presence of insects, rodents, or other pests. 3 live buterfly-like insects: 2 behind dry bean container, 1 in dry rice. 1 on baking powder container. Dry storage .Corrected On Site. Killed and clean.
- Critical - Observed uncovered food in holding unit/dry storage area. Beef in walk in freezer. Corrected On Site. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name. Multiple raw items and ready to eat food . Walk in cooler. Repeat Violation.
|
6/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed dead roaches on premesis.1 dead on shelving where silverwear is stored. Corrected on site - cleaned up. 1 dead on clean plate at hot holding steam table storage, corrected on site - cleaned up and inverted plates, 5 - 10 dead on sticky trap under table where chip containers are stored. Corrected on site - cleaned up. Repeat violation. 11/29/11 1 dead in silverwear container - cleaned up.
- Observed grease accumulated on kitchen floor. behind fryer and cookline.
- Observed nonfood-contact equipment in poor repair. Table where large chip containers are stored. Repeat violation.
- Critical - Observed roach activity as evidenced by live roaches found. 1 alive at shelving at silverwear prep/storage, waitress station. Corrected on site - killed and cleaned. 1 medium sized roach a live near range knobs. Repeat violation. 12/29/11 - 1 alive on shelving at waitress station - killed and cleaned.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. sanitizing bucket. Repeat violation. 11/29/11 400+ ppm chlorine, sanitizing bucket.
- Observed utensils in poor condition. Plastic lid on cambro container of salt, plastic spatula cracked and damaged, rice scoop with broken off handle laying in rice. Repeat violation.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Racks with rust like appearance and old food hanging from racks.
|
11/29/2011 | Complaint Full | Call Back - Admin. complaint recommended |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. plates stored not properly inverted
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed dead roaches on premises. *1 dead on shelving where silverwear is stored Corrected On Site- cleaned up *1 dead on clean plate at hot holding steam stable storage Corrected on site - cleaned up and inverted plates *5-10 dead on sticky trap under table where chip containers are stored Corrected on site - cleaned up Repeat Violation.
- Observed grease accumulated on kitchen floor. behind fryer and cookline
- Observed nonfood-contact equipment in poor repair table where large chip containers are stored Repeat Violation.
- Critical - Observed roach activity as evidenced by live roaches found *1 alive at shelving at silverwear prep/storage, waittress station Corrected On Site- kilked and cleaned *1 medium sized roach alive near range knobs Repeat Violation.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. sanitizing bucket Repeat Violation.
- Critical - Observed torn packages/bags of towels exposing the contents of bulk container to contamination. towels laying in dried beans
- Critical - Observed uncovered food in holding unit/dry storage area. chili rellanos, tamales, chili poblano
- Observed utensils in poor condition. *plastic lid on cambro container of salt *plastic spatula cracked and damaged *rice scoop with broken off handle laying in rice Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. spanish rice, pinto beans Corrected On Site- fresh cook at 11am, reheat to 165
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. racks with rust like appearance and old food hanging from racks
- Critical - Working containers of food removed from original container not identified by common name. bulk salt per manager Repeat Violation.
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11/28/2011 | Complaint Full | Warning Issued |
- No Violations Were Observed
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11/28/2011 | Routine - Food | Admin. Complaint Callback Complied |
- No Violations Were Observed
|
9/14/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Handle of spoon laying in fresh cut salsa Repeat Violation.
- Light not functioning. at dish pit area
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. excessive buildup of food/dirt/debris on lids of chip containers, dry storage containers
- Critical - Observed dead roaches on premises. Repeat Violation. *5-10 carcasses at cookline coolers *5-10 dead carcasses under dish pit *2 dead on lid of chip container *3 dead on floor in separate room , clean dishes and large chip containers with chips stored here *1 dead on shelf where clean dishes/lg pots stored
- Critical - Observed encrusted material on can opener. Repeat Violation.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. waiter cutting lemons Corrected On Site.
- Critical - Observed food with mold-like growth. queso - date marked 8/29 Corrected On Site-discarded
- Observed leaking pipe at plumbing fixture. at 3 compartment sink
- Observed nonfood-contact equipment in poor repair table where large containers of chips are stored
- Critical - Observed roach activity as evidenced by live roaches found *2 found alive at cart near dish pit, fodd and clean utensils stored on cart *1 alive on floor at prep table at cookline Repeat Violation.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. sanitizing bucket
- Observed utensils in poor condition. chip scoop in waitress area
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. large pans of shredded chicken with sauteed vegetables , beans, cooked beef in walk in cooler
- Critical - Working containers of food removed from original container not identified by common name. white powder?sugar?, flour?
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9/14/2011 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
|
6/30/2011 | Routine - Food | Call Back - Extension given, pending |
- In use food dispensing utensils properly stored
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Storage/handling of clean equipment, utensils
- Storage/handling of clean equipment, utensils
- Critical - Toilet and handwashing facilities, number, convenient, designed, installed
- Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Employee lockers provided and used, clean
- Critical - Facilities to maintain product temperature
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Foods properly cooled
- Critical - Hot food at proper temperatures
- Critical - Presence of insects/rodents. Animals prohibited
- Critical - Presence of insects/rodents. Animals prohibited
- Critical - Presence of insects/rodents. Animals prohibited
- Critical - Thermometers provided and conspicuously placed
- Critical - Wholesome, sound condition
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6/29/2011 | Routine - Food | Administrative complaint recommended |
- Critical. Violation: 08A-28-1 Observed food stored on floor. Box of frozen shrimp on floor in walkin freezer Repeat Violation. 12/15/10 Boxes of food on metal rack/shelf in walkin freezer. Rack sitting directly on walkin freezer floor, with no 6 inch gap under shelf
- Critical. Violation: 08B-04-1 Observed cloth used as a food-contact surface. Cloth under cutting board. Repeat Violation. 12/15/10 Observed cloth under cutting boards at callback
- Critical. Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Plastic cup in chicken bouillon bucket 12/15/10 Observed non handled scoop in flour bin
- Critical. Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. On preperation table Corrected On Site. 12/15/10 At callback observed open container on prep table
- Violation: 14-31-1 Equipment or utensils not designed or constructed in a durable manner. Using a non food grade drill with attachment, as a food blender/mixer.
- Violation: 15-28-2 Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. Above fryers on cookline
- Violation: 15-35-1 Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelf under microwave by steam tables, chipped and exposed raw wood showing
- Critical. Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm at dishmachine. Primed sanitizer. Corrected On Site. 12/15/10 At callback dishmachine tested at 0ppm again. Primed machine. COS
- Critical. Violation: 22-19-1 Observed interior of microwave soiled. In server area Repeat Violation. 12/15/10 Interior top still heavily soiled at callback
- Violation: 23-08-1 Observed soda gun holster with accumulated slime/debris. Behind bar Repeat Violation. 12/15/10 Still full of slime at callback
- Violation: 24-06-1 Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Clean lids stored in a dirty plastic container (by walkin cooler. 12/15/10 Still stored in dirty container at callback
- Critical. Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. Air gap at backdoor, where wall is crumbling Repeat Violation. 12/15/10 Wall still in disrepair
- Violation: 36-11-1 Floors not maintained smooth and durable. Floor in walkin cooler in disrepair Repeat Violation. 12/15/10 at callback still in disrepair
- Critical. Violation: 45-31-2 Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Portble fryer at end of cookline, not completely under hood system. Repeat Violation. 12/15/10 Fryer not completely under hood at callback
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12/15/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pork 50-55F Corrected On Site.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw eggs in small container, stored over tortillas in walkin cooler Repeat Violation.
- Critical. Observed food stored on floor. Box of frozen shrimp on floor in walkin freezer Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area. Raw beef in walkin freezer not coverd.
- Critical. Observed cloth used as a food-contact surface. Cloth under cutting board. Repeat Violation.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Plastic cup in chicken bouillon bucket
- In-use utensil for potentially hazardous food not stored in a clean, protected location. Tongs hanging on oven door
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Observed employees bare handing when first entering kitchen. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. On preperation table Corrected On Site.
- Equipment or utensils not designed or constructed in a durable manner. Using a non food grade drill with attachment, as a food blender/mixer.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. Above fryers on cookline
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelf under microwave by steam tables, chipped and exposed raw wood showing
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm at dishmachine. Primed sanitizer. Corrected On Site.
- Critical. Observed interior of microwave soiled. In server area Repeat Violation.
- Observed gaskets with dirt build-up. Make table cooler gaskets
- Observed soda gun holster with accumulated slime/debris. Behind bar Repeat Violation.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Clean lids stored in a dirty plastic container (by walkin cooler.
- Observed single-service articles improperly stored. To go boxes on floor in back storage area.
- Critical. Hand wash sink lacking proper hand drying provisions. Handsink in kitchen Corrected On Site.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. Air gap at backdoor, where wall is crumbling Repeat Violation.
- Floors not maintained smooth and durable. Floor in walkin cooler in disrepair Repeat Violation.
- Observed grease accumulated under cooking equipment. Under oven at cookline.
- Observed floor area(s) covered with standing water. Behind cookline
- Critical. Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Portble fryer at end of cookline, not completely under hood system. 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. Not all employees have training cards or certificates.
|
10/7/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
10/7/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Original container: properly labeled, date marking
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Hot food at proper temperatures
- Critical. Potentially hazardous food properly thawed
- Critical. Potentially hazardous food properly thawed
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Cross-contamination, equipment, personnel, storage
- Critical. Foods handled with minimum contact
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical. Thermometers, gauges, test kits provided
- Critical. Sanitizing concentration
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Please see inspection report for more details.
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Storage/handling of clean equipment, utensils
- Storage/handling of clean equipment, utensils
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical. Presence of insects/rodents. Animals prohibited
- Critical. Presence of insects/rodents. Animals prohibited
- Critical. Outer openings protected from insects, rodent proof
- Critical. Outer openings protected from insects, rodent proof
- Critical. Outer openings protected from insects, rodent proof
- Floors properly constructed, clean, drained, coved
- Walls, ceilings, and attached equipment, constructed, clean
- Walls, ceilings, and attached equipment, constructed, clean
- Lighting provided as required. Fixtures shielded
- Critical. Fire extinguishers - proper and sufficient
- Critical. Electrical wiring - adequate, good repair
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6/30/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. flour
- Critical. Violation: 47-07-2 Observed scorch marks around electrical outlet. For reporting purposes only. bar-cover plate added until repair
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12/29/2009 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice-pilot had gone out-discarded
- Critical. Observed potentially hazardous food thawed at room temperature. ground beef Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. dry storage, walk in freezer Corrected On Site. Repeat Violation.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. chicken base, sugar Corrected On Site.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. tomatoes Corrected On Site.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. bar cooler, margarita nozzle Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. top of oven, pipes behind oven, electrical outlet
- Critical. Observed roach activity as evidenced by live roaches found. 4 live in crevice on bottom shelf of steam table, 10-12 dead in traps behind unit Repeat Violation.
- Lights missing the proper shield, sleeve coatings or covers. Repeat Violation.
- Critical. Observed scorch marks around electrical outlet. For reporting purposes only. bar
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12/28/2009 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
7/8/2009 | 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.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese, ground beef, sauce, beans, queso 46-47 in walk in; beef, chicken, sausage 45-46 in make table
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk in, make table
- Critical. Observed food stored in ice used for drinks. bottled water
- Critical. Observed food stored on floor. beans, onions
- Critical. Observed uncovered food in holding unit/dry storage area. walk in's, dry storage
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. sugar Corrected On Site.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. chopping onions for salsa Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. Observed buildup of soil in the interior of ice machine. Repeat Violation.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. chip bin in dry storage, unused reach in, unused prep table by electro freeze, slicer blades
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. dry storage
- Mop/service sink drain pipe not attached to sink.
- Critical. Observed roach activity as evidenced by live roaches found. 1 very small in unused ric
- Lights missing the proper shield, sleeve coatings or covers. 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. some employees missing documentation
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7/6/2009 | Routine - Food | Warning Issued |
| No report available. | 3/18/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/17/2009 | Routine - Food | Warning Issued |
| No report available. | 12/1/2008 | Routine - Food | Inspection Completed - No Further Action |
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