- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean plates and bowl in dish area.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Plates in storage shelf, dish area.
- Basic - Floor area(s) covered with standing water. By dish area and hand wash sink.
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. On bar. **Repeat Violation**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. 3 on trays in prep area in back of kitchen at 83-85°. Cook states they keep them out during service and refrigerate at night. Stop sale issued. 05/14/14 at call back observed no garlic in oil mixture left out at room temperature. lower reach in cooler by fryer salsa 50°, green sauce 46°, sour cream 46°. Manager discarded all products in lower portion of cooler.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Garlic in oil 83° to 85°.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Interior doors, gaskets and racks, cook line.
- 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. Left make table across from fryers ambient temperature 49°05/14/14 at call back both reach in coolers bottom of prep line by fryer reading 50° ambient. All food temperatures between 46° and 50°.
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5/14/2014 | Complaint Full | Emergency Order Callback Complied |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean plates and bowl in dish area.
- Basic - Dead roaches on premises. One dead under prep table, one on floor by fryer, one hooked on seam of hood system, approximately forty in light shields. 4 dead roaches under spice holder in cook line, next to hot box. 3 dead roaches next to-go cups in server area. 1 on table next to computer by tea urns. One dead roach under dish machine and 7 dead roaches in trap on dish machine.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Plates in storage shelf, dish area.
- Basic - Floor area(s) covered with standing water. By dish area and hand wash sink.
- Basic - Food stored in dry storage area not covered. Cereal for fried ice cream on shelf above prep area. **Repeat Violation**
- Basic - In-use wet wiping cloth/towel used under cutting board. Cook line.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Raw beef in triple sink.
- Basic - Soil residue build-up on nonfood-contact surface. Exterior of bulk containers of chips, can opener holster has heavy build up of food residues.
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. On bar. **Repeat Violation**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. 3 on trainers in prep area in back of kitchen at 83-85°. Cook states they keep them out during service and refrigerate at night. Stop sale issued.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Pangaius and basa used to make ceviche.
- High Priority - Roach activity present as evidenced by live roaches found. 8 in lime juice carton under prep table, three on spice shelf rack above prep table. Four on wall behind prep table, in prep area back of kitchen where meat is prepped. Observed roach egg on floor by fryer in cook line. Five live on wall by fryer and cook line. Two under door to office. One on wall behind oven in cook line. One live on wall underneath of triple sink.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Garlic in oil 83° to 85°.
- High Priority - Toxic substance/chemical stored by or with food. Stainless steel clear with spices and onion bucket, cook line.
- Intermediate - Employee used handwash sink as a dump sink. Ice in sink in service station. **Repeat Violation**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Interior doors, gaskets and racks, cook line.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Rice on speed rack in cook line.
- 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. Left make table across from fryers ambient temperature 49°
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5/13/2014 | Complaint Full | Emergency order recommended |
- No Violations Were Observed
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1/28/2014 | 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. Cook line, **Corrected On-Site**
- Basic - Food stored in dry storage area not covered. Container of cut vegetables, also numerous sauces in walk-in cooler are not covered.
- Basic - Ice scoop handle in contact with ice. Bar.
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Bar.
- Basic - Waste line missing at soda gun holster. At the bar entry. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Numerous. Throughout. **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. Observed a waitress filling chips basket with bare hands. Discussed this with operator. AOP form was provided.
- High Priority - Food stored in ice used for drinks. Observed employee placed bottle of beer in ice bin to cool fast. Discussed this with operator all ice was discarded on site.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw beef and raw chicken on bottom drawer in reach in cooler in cook line. Operator explained they had them out for few minutes while cooking. Corrective action taken, placed ice bags on them. Also, in server station in kitchen, salsa 46-48°, this is in ice bath but has little ice, corrective action add more ice. **Admin Complaint** **Repeat Violation**
- Intermediate - Accumulation of black mold-like substance inside the ice bin. On the back of unit. Sever station.
- Intermediate - Employee used handwash sink as a dump sink. Dumping ice. In server station.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Fish sauce, cooked pasta, cooked chicken, coked carnitas, and opened milk. Operator explained they don't date the product because they don't last more than 3 days.
- Intermediate - Spray bottle containing toxic substance not labeled. 1 yellow liquid in dish area. 1 purple liquid in bar. **Corrected On-Site**
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1/24/2014 | Routine - Food | Administrative complaint recommended |
- Intermediate - Accumulation of black mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Cutting board(s) stained/soiled. Black and brown build up. Make table. **Warning**
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12/2/2013 | Routine - Food | Call Back - Complied |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. By oven. **Corrected On-Site** **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Throughout. **Warning**
- Basic - Food storage container/container lid cracked or broken. Lid, with chicken in hot box. **Warning**
- Basic - Soiled dry wiping cloth in use. Prep table. **Corrected On-Site** **Warning**
- Basic - Stored food not covered in walk-in cooler. Salsas. **Warning**
- Basic - Walk-in freezer shelves soiled with encrusted food debris. **Warning**
- High Priority - Food with mold-like growth. See stop sale. Refrained beans. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Swai used for ceviche. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw chicken 47°, raw beef 45°. Bottom drawer in drawer cooler, cook line. Corrective action taken, ice bags. All other in cooler at 40-41° **Warning**
- 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 . Black beans 93-96°, retried beans 102-105° and rice 120°, Placed in hot box at 10 am, found at 1:55 pm. Stop Sale issued. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked chicken 130° Hot box. Corrective cation taken, moved to stove to be reheated. Reheated 200° **Repeat Violation** **Warning**
- High Priority - Toxic substance/chemical stored by or with food. Stainless steel cleaner with bottles of lemon juice, cooked line. **Warning**
- Intermediate - Accumulation of black mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Repeat Violation**
- Intermediate - Cutting board(s) stained/soiled. Black and brown build up. Make table. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Squeegees. By dish area. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Heavy food residue in coolers and gaskets. Throughout. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, also no soap. Bar. **Repeat Violation** **Warning**
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9/24/2013 | Routine - Food | Warning Issued |
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Baskets lined with wax paper for nachos, bowls used for salsa. **Repeat Violation**
- Basic - Employee eating while preparing food. At cook line.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Server station. Removed. **Corrected On-Site**
- Basic - Food stored on floor. Box of rice in dry storage area. **Repeat Violation**
- Basic - Ice scoop handle in contact with ice. Server station in kitchen.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Turned on water. **Corrected On-Site** **Repeat Violation**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Refried beans 51-56?F in walk in cooler overnight. Cooked yesterday afternoon. Temperatures verified with Yosi, Manager.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Multiple employees.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Beans 90-167?F, refried beans 87-154?F hot holding in steam table, corrective action stirred items.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Chicken behind beef. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer y not all products commercially packaged. Chicken over seafood and French fries.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Repeat Violation**
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Mostly related to food temperatures.
- Intermediate - Handwash sink used for purposes other than handwashing. Storing container of water. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Server station.
- Intermediate - Ice chute soiled/build up of mold-like substance/slime.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to containers of chips in prep area. Also server station.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Multiple cooked items. **Repeat Violation**
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3/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Clean glasses at bar stored next to handwash sink exposed to splash, corrective action moved glasses.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 3 door reach in cooler on cook line ambient air temperature at 48F, do not store potentially hazardous food in this unit until it can maintain 41F or elow.
- Inadequate number of trash receptacles in establishment. 2 for kitchen, dish area, cook line and prep area.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Gaskets of drawer cooler unit including reach in door section. Also fan cover in 3 door reach in cooler on cook line.
- Critical - Observed food stored on floor. Boxes in walk in freezer. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Fully cooked cheese sticks, fully cookeed chicken nuggets at 49-50F in 3 door reach in cooler on cook line, corrective action discarded. Other potentially hazardous foods in cooler are at 43F advised to move items to a colder unit until this uunit can maintain 41F.
- Critical - Observed potentially hazardous food thawed at room temperature. Raw chicken on counter next to 3 compartment sink, corrective action moved to walk in cooler, still frozen and below 41F.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw shrimp and fish over cooked pork and chorizo in drawer coolers cook line, corrective action reversed storage. Also in walk in cooler raw shrimp and chicken over salsa, corrective action reversed storage.
- Observed reach-in cooler gasket torn/in disrepair. Cook line top drawer cooler on left side.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Multiple cooked items in walk in cooler. Also milk at server area.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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10/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/18/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Equipment and utensils not properly air-dried. Wet nesting of multiple containers, storage rack in dish pit.
- Critical - Handwash sink not accessible for employee use at all times. Next to dish pit, sink blocked by dish racks. Corrected On Site. Moved racks. Repeat Violation.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Behind bar.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. On flaps of dish machine.
- Observed attached equipment soiled with accumulated dust. AC unit fan covers in walk in cooler.
- Observed clean equipment stored on floor. Ice carrying jugs, by chip warmer in server area.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Clean lids in bus tub soiled with old food debris, storage rack in rear prep area.
- Critical - Observed encrusted material on can opener. Repeat Violation.
- Critical - Observed food stored on floor. Boxes of chicken in freezer.
- Critical - Observed uncovered food in holding unit/dry storage area. Precooked chili rellenos in walk in freezer. Repeat Violation.
- Critical - Waste receptacle not constructed of easily cleanable material. Made of cardboard, at cookline.
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4/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed in-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Observed old food stuck to clean dishware/utensils.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical - Potentially hazardous food not held at 135F or above. 12-21-11: Observed chicken at 120F and steak at 121 in third pan stored on stove/grill.
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12/21/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. 6 EMPLOYES ON DUTY AT TIME OF ARRIVAL, AND NO CERTIFIED FOOD MANAGER PRESENT. Corrected On Site. EMPLOYEE CALLED MANAGER (RICARDO REYES), WHO ARRIVED WITHIN 5 MINUTES.
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10/25/2011 | Complaint Partial | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Multiple potentially hazardous food items in drawer reach in cooler temped at 45-46 degrees F. Corrected On Site. Put potentially hazardous food in walk in cooler. DO NOT use reach in cooler to cold hold potentially hazardous food until it can be repaired and cold hold at 41 degrees F or below.
- Equipment or utensils not designed or constructed in a durable manner. Cloth under cutting board. Multiple.
- Critical - Handwash sink not accessible for employee use at all times. In back room, blocked by trash can. Corrected On Site.
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Ran temperature test strip through, water not reaching at least 160 degrees F. DO NOT use dish machine to sanitize until unit can be repaired and sanitize at the proper temperature.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs on oven handles.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Pork in reach in cooler. Corrected On Site. Removed.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. No chlorine test strips.
- Critical - No handwashing sign provided at a handsink used by food employees. Men's restroom.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. On cookline prep table. Corrected On Site. Discarded.
- Critical - Observed buildup of slime on soda dispensing nozzles. Soda gun behind bar, multiple.
- Critical - Observed encrusted material on can opener. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. As dump sink in back room.
- Observed ice scoop with handle in contact with ice. Ice bin behind bar. Corrected On Site.
- Observed old food stuck to clean dishware/utensils. Knives on magnetic storage rack. Corrected On Site. Cleaned.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw beef and raw shrimp 46 degrees F, raw chicken 45 degrees F, all in drawer reach in cooler at cookline. Corrected On Site. Moved to another cooler.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk in walk in cooler. Corrected On Site. Labeled.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw beef over cut onions and tomatoes in drawer reach in cooler at cookline.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken stored over raw beef and raw shrimp in drawer reach in cooler at cookline.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Chlorine 350+ ppm, bucket. Corrected On Site. 100 ppm.
- Observed soda gun holster with accumulated slime/debris. Behind bar.
- Critical - Observed uncovered food in holding unit/dry storage area. Multiple containers of cut lettuce in walk in cooler. Corrected On Site.
- Critical - Observed unlabeled spray bottle. Blue liquid glass cleaner, by back door. Corrected On Site. Labeled.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Chicken and beef in third pan on stove, both 110 degrees F. Corrected On Site. Turned up heat. Products started heating.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked rice, pork, noodles in walk in cooler.
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10/18/2011 | Routine - Food | Warning Issued |
- Critical - Circuit breaker box blocked and/or inaccessible. For reporting purposes only./ back kitchen.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue./ water accumulation./ backnof kitchen.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked./ milk. Corrected On Site.
- Critical - Unlabeled toxic container does not bear the manufacturer's label./ sanitizer. Repeat Violation. Corrected On Site.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions./ not dated/ located near steamer.
- Wet wiping cloth not stored in sanitizing solution between uses.
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1/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked./ ready to eat foods.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions./ cooking area water filter not dated.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted material on can opener.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue./ water pooling.
- Critical. Handwash sink not accessible for employee use at all times./ blocked with equipment. Corrected On Site. Repeat Violation.
- Critical. Unlabeled toxic container does not bear the manufacturer's label./ chemical sanitizing bucket.
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7/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./ Butter 58 degF Corrected On Site. mgr. melted butter & kept in hot holding unit.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area./ warewashing area.
- Critical. Observed encrusted material on can opener. Repeat Violation.
- Equipment and utensils not properly air-dried./ food containers stacked wet./ wetnestting.
- Critical. Handwash sink not accessible for employee use at all times./ blocked with food containers.
- Critical. No handwashing sign provided at a handsink used by food employees./ back food prep. area.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Unlabeled toxic container does not bear the manufacturer's label./ sanitizing bucket.
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3/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening./ cooked potentially hazardous foods in walk in cooler.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening./ milk.
- Critical. Working containers of food removed from original container not identified by common name./ sugar bin in the kitchen area.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed food stored in ice used for drinks./ bar area.
- Critical. Observed food stored on floor./ walk in freezer.
- Critical. Observed cloth used as a food-contact surface./ under white chopping board in the back kitchen. Repeat Violation.
- Observed nonfood-grade containers used for food storage./ Brute trash cans.
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning./ set up sanitizing dipoing station 3 compt. sink. Corrected On Site.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical. Observed encrusted material on can opener. Repeat Violation.
- Equipment and utensils not properly air-dried./ glasses dried with wiping cloths.
- Critical. Handwash sink not accessible for employee use at all times./ blocked with food containers./ Corrected On Site. Repeat Violation.
- Critical. Observed handwash sink used for purposes other than handwashing./ used for strage of bottled drinks/ Bar area. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees./ kitchen area. Repeat Violation. Corrected On Site.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed./ over 200ppm for wiping cloths.
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10/5/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/5/2009 | Routine - Food | Admin. Complaint Callback Complied |
- Violation: 38-10-1 Light not functioning, HOOD/ KITCHEN .
- Critical. Violation: 53B-08-1 No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro This violation must be corrected by : 7/7/09.
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7/7/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 5/7/2009 | Routine - Food | Warning Issued |
| No report available. | 12/5/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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