- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). pork and black beans. Repeat Violation. Repeat Violation.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. deli meat rounds.walkin cooler. Repeat Violation.
- Critical. Observed food being cooled by nonapproved method. pork cooled as a whole roast, black beans cooled in deep tight fitting containers. Repeat Violation.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked pork 67/53 degrees and black beans 45/41 degrees. Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food. raw cracked and broken shell eggs over cooked potatoes. Repeat Violation.
- Critical. Observed raw animal food stored over cooked food. raw beef over cooked chicken. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. utensils at cookline in water. Repeat Violation.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, without washing hands. chef handled wiping bucket and chemicals then handled raw onions without washing hands. Repeat Violation.
- Critical. Observed employee wash hands with no soap. Corrected On Site.
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths.
- Wet wiping cloth not stored in sanitizing solution between uses. cookline on tray near cook top. Repeat Violation.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. cookline cooler.
- Observed single-service items stored on floor. togo cups and other cases on floor in back kitchen. Repeat Violation.
- Critical. No handwashing sign provided at a handsink used by food employees. Repeat Violation.
- No copy of latest inspection report.
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12/07/2010 | Complaint Full | Administrative complaint recommended |
- 3a PHF cold held greater than 41 degrees.
- 8a-26-1 Raw animal foods not separated from ready to eat foods.
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10/14/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. tamales dated 10/4, red beans dated 10/4.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. deli meat not properly date marked.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked meatloaf, rice reach in cooler, walkin cooler.
- Critical. Working containers of food removed from original container not identified by common name. squeeze bottles in cookline. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. food out of protection of cooler. plantains, items above protection of reach in cooler, cracked beaten eggs out at room temp. Repeat Violation. Repeat Violation.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef over raw fish. frontline reach in cooler.
- Critical. Observed raw animal food stored over ready-to-eat food. raw egg over cooked spinach. frontline reach in cooler. Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food. raw hamburger over cooked chicken. reach in cooler. Repeat Violation.
- Critical. Observed food contaminated by falling on floor. salt and pepper bottle at cookline fell on floor then was picked up and rinsed and returned to cookline. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. At cookline.
- Critical. Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Cook touched head then put gloves on and prepared food without handwashing. Repeat Violation.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. cook handled and cracked raw egg then touched clean plates and handled toast without washing hands and changing gloves. Repeat Violation.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. drink at cookline on shelf to left of reach in cooler cookline. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable. cookline. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. cookline. Repeat Violation.
- Observed clean equipment stored on floor. large pot on floor at cookline.
- Observed single-service items stored on floor. cases in back storage area.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Observed unlabeled spray bottle. at 3 comp.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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10/14/2010 | Complaint Full | Administrative complaint recommended |
- No Violations Were Observed
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09/14/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Working containers of food removed from original container not identified by common name. squeeze bottles cookline.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cookline reach in cooler top and bottom portion. Repeat Violation. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. food not in protection of cooler, cuban sandwiches, cooked plantains.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. walkin cooler.
- Critical. Observed food being cooled by nonapproved method. cooling by not monitoring rapid cooling method, covering cooling product, deep containers. Repeat Violation.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. black beans 47 degrees in middle 44 on sides prepared 9/12. Repeat Violation.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked rice white and yellow.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline reach in, walkin cooler.
- Critical. Observed food stored on floor. bag of rice back kitchen.
- Critical. Observed food contaminated by unsanitized equipment. containers of sausage fell on floor. chef returned to reach in cooler.
- Critical. Observed employee use food thermometer to take food temperatures without first cleaning and sanitizing the thermometer.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop on top of ice machine.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. cook was washing hands in 3 cmp sink. Repeat Violation.
- Critical. Observed food employee touched side of nose then handled french fries without washing hands.
- Critical. Observed employee improperly washing hands. washed hands with soap while wearing g loves.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. drink at cookline.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Prep surface not sanitized after contamination and prior to use. cutting board not sanitized after container that fell on floor was placed on cutting board. Then chef prepared sandwiches on board.
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths. cookline.
- Wet wiping cloth not stored in sanitizing solution between uses. hot hold cookline.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil. Corrected On Site.
- Critical. Observed buildup of black soil in the interior of ice machine.
- Critical. Observed encrusted, soiled material on slicer.
- Carbon dioxide/helium tanks not adequately secured. back kitchen.
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09/13/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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07/14/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. sausage and potatoes at cookline.
- Critical. Violation: 03D-01-1 Observed food being cooled by nonapproved method. large whole roast portions, covered by plastic wrap. Repeat Violation.
- Critical. Violation: 03D-05-1 Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked pork roast 25 lbs. Repeat Violation.
- Critical. Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. raw eggs over produce.
- Critical. Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. raw beef over cooked chicken.
- Critical. Violation: 09-04-1 Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cook handled onions, french fries with bare hands.
- Violation: 51-09-1 Establishment has seating number that affects septic tank requirements as per the Dept of Health. Septic requires max of 28, facility operating with 48.
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5/7/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. sausage and potatoes at cookline.
- Critical. Violation: 03D-01-1 Observed food being cooled by nonapproved method. large whole roast portions, covered by plastic wrap. Repeat Violation.
- Critical. Violation: 03D-05-1 Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked pork roast 25 lbs. Repeat Violation.
- Critical. Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. raw eggs over produce.
- Critical. Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. raw beef over cooked chicken.
- Critical. Violation: 09-04-1 Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cook handled onions, french fries with bare hands.
- Critical. Violation: 12A-03-1 Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. cook washed in 3 comp sink.
- Critical. Violation: 12A-12-1 Observed employee switch from working with raw food to ready-to-eat food without washing hands. handled raw chicken then handle clean plates no hand wash. Repeat Violation.
- Violation: 13-03-1 Observed employees with no hair restraint. Repeat Violation.
- Critical. Violation: 20A-04-1 Equipment food-contact surfaces and utensils not sanitized. cutying board not properly sanitized after being exposed to raw chicken.
- Critical. Violation: 35B-05-1 Outer openings not protected and vermin and/or environmental cross-contamination present. back kitchen scen open.
- Violation: 51-09-1 Establishment has seating number that affects septic tank requirements as per the Dept of Health. Septic requires max of 28, facility operating with 48.
- Critical. Violation: 53A-19-1 Observed expired Food Manager Certification.
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3/3/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). 25 lbs cooked pork.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. sausage and potatoes at cookline.
- Critical. Observed food being cooled by nonapproved method. large whole roast portions, covered by plastic wrap. Repeat Violation.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked pork roast 25 lbs. Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food. raw beef over cooked chicken.
- Critical. Observed raw animal food stored over ready-to-eat food. raw eggs over produce.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cook handled onions, french fries with bare hands.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. cook washed in 3 comp sink.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. handled raw chicken then handle clean plates no hand wash. Repeat Violation.
- Observed employees with no hair restraint. Repeat Violation.
- Critical. Equipment food-contact surfaces and utensils not sanitized. cutying board not properly sanitized after being exposed to raw chicken.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical. Observed rodent activity as evidenced by rodent droppings found. 6 droppings at food storage prep table shelving under hot hold at cookline, 20 at back kitchen area and food storage and single service storage room floors. Gnawed insulation material and droppings behind soda syrup storage area, open rat traps and glue traps situated throughout kitchen.
- Critical. Outer openings not protected and vermin and/or environmental cross-contamination present. back kitchen scen open.
- Observed grease accumulated under cooking equipment. cookline equipment and appliances in back kitchen.
- Establishment has seating number that affects septic tank requirements as per the Dept of Health. Septic requires max of 28, facility operating with 48.
- Critical. Observed expired Food Manager Certification.
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3/2/2010 | Routine - Food | Emergency order recommended |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. deli meat, milk, etc.
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked beef,pork, beans etc.
- Critical. Working containers of food removed from original container not identified by common name. squeeze bottles bulk containers.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. walkin cooler averaging 45 degrees. Corrected On Site.
- Critical. Observed food being cooled by nonapproved method. deep containers, with covers/ lids. rice in walkin cooler, breakfast meats in walkin cooler.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked potatoes.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walkin cooler under performing. operator adjusted thermostat cooler corrected temp during inspection. Corrected On Site.
- Critical. Raw animal food not properly separated from ready-to-eat food. ice cream next to pork, raw chicken on top of buns. reach in freezer.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. cookline. Corrected On Site.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. chef handled raw burger with gloved hands then touched buns. no glove change or hand wash. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed single-service articles stored without protection from contamination. togo containers not inverted. Corrected On Site.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. back door gaps at bottom.
- Lights missing the proper shield, sleeve coatings or covers.
- Carbon dioxide/helium tanks not adequately secured. storage area and by ice machine.
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10/28/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/29/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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