- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Garbage can and employee bathroom door to kitchen soiled.
- Basic - Food debris accumulated on chemical storage floor.
- Basic - Nonfood-contact equipment not designed and constructed in a durable manner. Inside of walkin door where ham and cheese, dairy is stored.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bakery cooler with cheesecakes at 51°, 3 leches dessert at 45°, stop sale. Mechanic fixed timer, temperature now at 42°. Corrective action taken.
- 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. Soup at 150°, reheated to 185°, corrective action taken.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cheesecake cooler at 51-55°.
- 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. Cheesecake cooler at 51-55°, timer shutting off cooler. Temperature now at 42°, mechanic fixed timer, corrective action taken.
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08/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. Fried Plantation in strainer in pan over steam table at 129°, cookline. Spoke about placing on time in leu of temperature.
- High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server touched hair and no hand wash, washed hands, **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 47° steak, pork 46° put ice on, corrective action taken, 43°. Constant opening on cookline.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cooling sauces in deep containers from yesterday, temperature at 46-47° in walkin.
- Intermediate - Encrusted material on can opener rusty.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue, frozen fruit for smoothies, wait station, cleaned, **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Beef sauce 20 pounds, and boliche sauce 10 pounds in walkin in tall plastic containers at 47°, stop sale.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Dairy desserts in glass cooler in bakery covered at 47° made at 6 am this morning. Uncovered and placed in freezer to drop temperature before time expired. Corrective action taken, 43°.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked, marked ham, **Corrected On-Site**
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4/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. 2-bakery coolers, 45-50° stop sale. Called repairman, unplugged.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 45-50° dairy desserts, bakery room. Discarded all merchandise.
- High Priority - Potentially hazardous (time/temperature control for safety) food found between 44 degrees Fahrenheit and 47 degrees Fahrenheit for over four days. See stop sale. 2 bakery coolers, desserts from 45-50°
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8/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable, kitchen
- Basic - Soil residue build-up on nonfood-contact surface. AC curtains at back door **Corrected On-Site**
- Basic - Stored food not covered in chest freezer, ice cream **Corrected On-Site**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. 45-50? dessert cooler, moved all PDF to working cooler, just placed in glass cooler this am,41? **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 chips placing on plates, **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef sitting on plastic, placed ice in drawer, 46?41?. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Croquet as on counter for breakfast **Corrected On-Site**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit, 46? croquettes, chicken in number 4 cooler. Moved to working cooler, cookline. **Corrected On-Site**
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Use 3 compartment sink for sanitizing until DM repaired.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, kitchen **Corrected On-Site**
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4/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried-pitchers.
- Floors not maintained smooth and durable.-prep room
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location-using same utensil for raw and cooked.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands-cracking eggs.-cookline Repeat Violation.
- Observed gaskets with slimy/mold-like build-up.-walkin
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit--59 degrees eggs on ice. Corrected On Site. pooled eggs; 41 degrees.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.--pancake batter:eggs Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name-oil-vinegar bottles-cookline
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11/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Nonfood-contact equipment not designed and constructed in a durable manner-door to garbage compactor.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink-washed hands in prep sink.
- Observed grease accumulated on kitchen floor-under fryer area.
- Critical - Observed handwash sink used for purposes other than handwashing-food in sink-. Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets; walkin cooler and freezer and 3 door salad cooler.
- Observed wall soiled with accumulated black debris in area-kitchen-. Corrected On Site.
- Observed water draining inside 3 door salad cooler.
- Wet mop not hung to dry-by back door.
- Wet wiping cloth not stored in sanitizing solution between uses-cookline Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name-rice, beans. Corrected On Site.
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8/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 31-08-1 Hand sink missing in food preparation room or area. cookline. A hand sink must be installed at the cookline area. A prep sink has been transformed in a hand sink temporarily.
- Violation: 37-04-1 Observed wall soiled with accumulated black debris in dishwashing area.
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1/30/2012 | Routine - Food | Call Back - Complied |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. produce walk in cooler. potentially hazardous food must not be held in this unit until proper temperature can be maintained. Repeat Violation.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. sandwich station reach in cooler. potentially hazardous food must not be held in this unit until proper temperature can be maintained.
- Critical - Covered waste receptacle not provided in women's bathroom. employee's restroom. Corrected On Site.
- Critical - Failure to maintain freezing records on nonexempt fish for 90 days.
- Critical - Hand sink missing in food preparation room or area. cookline. A hand sink must be installed at the cookline area.
- Critical - Nonexempt fish has not undergone proper parasite destruction. No proof of parasite destruction provided, ceviche (tilapia, pangasious).
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. bread, waitress station; cooked pork, prep area. Corrected On Site. gloves. utensils
- Critical - Observed buildup of slime on soda dispensing nozzles. bar.
- Observed dispensing equipment that allows contamination. no-handled cup inside sugar container.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves, cookline. Repeat Violation.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. observed potatos at 53 degrees fahrenheit in a deep closed container in a walk in cooler, 52 degrees fahrenheit after 1 h. Observed chicken at 75 degrees fahrenheit in closed stacked pans in a walk in cooler, 73 degrees fahrenheit after 45 minutes. Corrected On Site. Uncovered, unstacked and placed in shallow containers. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cold cuts, sausages in the produce walk in cooler. according to PIC the door was left open during delivery., if proper temperature can not be maintained potentially hazardous food must be moved to another unit. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. potato omelette at the bar. Corrected On Site. time control procedure implemented.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sandwiches. Corrected On Site. moved inside another units.
- Critical - Observed potentially hazardous food thawed at room temperature. turkeys. Corrected On Site. moved to a cooler.
- Critical - Observed raw animal food stored over cooked food. raw meat over sauces in a reach in cooler
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. 3 compartment sink. Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated dust. cookline
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked onions at the cookline. Corrected On Site. reheated
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. changing tasks without changing gloves, cookline.
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11/21/2011 | Routine - Food | Warning Issued |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. manual sanitization on the 3 compartment sink required.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. beberage air cookline reach in cooler. potentially hazardous food must not be held in this unit until proper temperature can be maintained.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. glass door reach in cooler (pick up window).
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. produce walk in cooler. potentially hazardous food must not be held in this unit until proper temperature can be maintained.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. beef, pork, beans in the walk in cooler. Corrected On Site. discarded.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site. gloves.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting gloves on. Corrected On Site.
- Observed employee with no hair restraint. cookline. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. deep closed containers. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cold cuts in the produce walk in cooler. Corrected On Site. moved to another walk in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. milk in a glass door reach in cooler (pick up window). Corrected On Site. moved to another unit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. seafood, chicken, beef in the beberage air cookline reach in cooler. Corrected On Site. moved to another unit.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. yuca in the steamtable. Corrected On Site. reheated
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. 3 compartment sink. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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7/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food thawed at room temperature.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Single-service containers not constructed with the required characteristics. Observed milk being hot holding in the original container. Corrected On Site.
- Observed a nonfood-grade basting brush used in food.
- Observed build-up of grease on nonfood-contact surface. hood & filters.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. drystorage shelves
- Critical. Hand wash sink lacking proper hand drying provisions. secondary cookline
- Observed dusty ceiling tiles and/or air conditioning vent covers. Repeat Violation.
- Critical. Observed unlabeled spray bottle.
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12/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/4/2010 | Complaint Full | Call Back - Complied |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. shredded beef at the steam table. Corrected On Site. reheated.
- Critical. Observed food being cooled by nonapproved method. cooled in deep container. Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. beef in a walk in cooler. Corrected On Site. voluntarily discarded.
- Ceiling tile missing. kitchen, misplaced tile.
- Observed wall soiled with accumulated food debris. prep area.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
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10/4/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sandwiches in RIC, less than 4h out of temperature according to PIC. Corrected On Site. implemented time control procedure.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. flan, desserts, cold cuts in TRUE glassdoor RIC. less than 4h out of temperature according to PIC. Corrected On Site. moved to another unit.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. flan in front counter display unit. Corrected On Site. moved to another unit.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. sandwiches RIC. PHF must not be held in this unit until proper temperatures can be maintained.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. TRUE glassdoor RIC. PHF must not be held in this unit until proper temperature can be maintained.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. front counter display unit.
- Critical. Displayed food not properly protected from contamination. ice bin at the bar exposed to splashing from the handsink. splash gard needed.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. waitress. Corrected On Site. gloves.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves.
- Observed dispensing equipment that allows contamination. no-handle cup for serving sugar. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. handicapped women restroom. Corrected On Site.
- Ventilation inadequate as evidenced by excessive steam, vapors in kitchen. according to personnel more than 100 degrees at the cookline in peak hours.
- 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. expired employee training.
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8/30/2010 | Complaint Full | Warning Issued |
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Hot food at proper temperatures
- Critical. Foods properly cooled
- Critical. Facilities to maintain product temperature
- Critical. Facilities to maintain product temperature
- Critical. Facilities to maintain product temperature
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Foods handled with minimum contact
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
- Non-food contact surfaces clean
- 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
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6/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed food being cooled by nonapproved method. cooling in deep closed containers.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. PHF products in WIC overnight found to be at 54 degrees fahrenheit.
- Critical. Observed raw animal food stored over ready-to-eat food. cookline RIF.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity. Corrected On Site.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. knifes in magnetic holder.
- Critical. Handwash sink not accessible for employee use at all times. mopsink area. Corrected On Site.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. backdoors.
- Wet mop not hung to dry. Corrected On Site.
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1/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/2/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. ham, cheese, dressings in WIC. Corrected On Site.
- Critical. Observed packaged food not labeled as specified by law. sugar. Corrected On Site.
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Corrected On Site. shell eggs in upper part of the cooler moved to the bottom shelves.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. tuna, cheese, desserts in glassdoor RIC. less than 4h out of temp. according to PIC.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham, cheese, cut vegetables in sandwich station RIC. less than 4h out of temp according to PIC.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. dressings in ice bath. Corrected On Site. (added ice)
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. desserts , sandwiches in front counter RIC. Corrected On Site. (turned colder)
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. sauces, vegetables at the cookline . Corrected On Site. (reheated)
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice, mashed potatos at the steam table . Corrected On Site. (reheated)
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. soups, rice at the cookline in rear prep area. Corrected On Site. (reheated)
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. patties, croquettes in front counterdisplays. Corrected On Site. (explained time control).
- Critical. Observed raw animal food stored over ready-to-eat food. raw eggs over precooked sausages in WIC. Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. when handling toasted bread. Corrected On Site.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. wristwatch . Corrected On Site.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. bar.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed soil residue in storage containers. dry storage area.
- Observed build-up of grease on nonfood-contact surface. hoods.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. dry storage shelves.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. cookline .Corrected On Site.
- Observed single-service articles stored without protection from contamination. not inverted. Corrected On Site.
- Critical. Covered waste receptacle not provided in women's bathroom. employee's restroom.
- Critical. No handwashing sign provided at a handsink used by food employees. bar.
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7/6/2009 | Routine - Food | Warning Issued |
| No report available. | 2/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/3/2008 | Routine - Food | Inspection Completed - No Further Action |
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