- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Dead roaches on premises.
- Basic - Employee eating in a food preparation or other restricted area. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair.cheese reach in cooler interior
- Basic - Faucet/handle missing at plumbing fixture.employee bathroom
- Basic - Floor area(s) covered with standing water.under 2 compartment sink
- Basic - Food debris accumulated on kitchen floor.under cooler in soda station
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses.
- Basic - In-use tongs stored on oven door handle.
- Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.gallons of milk and pastries
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No handwashing sign provided at a hand sink used by food employees.bar
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Soil residue build-up on nonfood-contact surface.walking cooler shelves
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Working containers of food removed from original container not identified by common name. **Corrected On-Site**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.tamales from previous day at 45°
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Live flies in kitchen.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food.milk gallons
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.cooked tamales from previous day at 45°, beef 46, blood sausage 45, pork 46
- High Priority - Raw animal food stored over cooked food.beef over tamales
- High Priority - Vacuum breaker missing at hose bibb.
- 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.
- Intermediate - Handwash sink missing in food preparation room or area. Front soda station
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.for some menus
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Water pressure lacking at fixtures that require the use of water.bar area for the hot water
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10/02/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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5/29/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Baking/pizza pans have accumulation of black debris.
- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dead roaches on premises. In light shield.
- Basic - Employee eating in a food preparation or other restricted area.
- Basic - Equipment in poor repair. Bottom of water heater rusted out.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No handwashing sign provided at a hand sink used by food employees. Men''s bathroom.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Open condiments provided for self-service not properly protected.
- Basic - Reuse of single-use articles. Milk gallons reused to store juices.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
- High Priority - Live, small flying insects in food storage area.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Fried cheese and plantains and rice and beans at 117. Fried chicken 100, taco 103, chicken 93. At time of callback coked chicken was found at 81°-84°, taquito chicken 83°. Both products on prep table.
- High Priority - Raw animal food not properly separated from ready-to-eat food. Raw pork right beside margarine.
- High Priority - Spray hose at dish sink lower than flood rim of sink.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Food scale.
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
- Intermediate - Handwash sink missing in food preparation room or area.
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2/7/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Baking/pizza pans have accumulation of black debris.
- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
- Basic - Ceiling fan in disrepair.
- Basic - Clean equipment stored on floor. Oven pans.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dead roaches on premises. In light shield.
- 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.
- Basic - Employee eating in a food preparation or other restricted area.
- Basic - Equipment in poor repair. Bottom of water heater rusted out.
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Wooden spatulas used throughout are chipped and not sealed.
- Basic - Floor area(s) covered with standing water. Under 2 compartment sink.
- Basic - Food stored on floor.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No handwashing sign provided at a hand sink used by food employees. Men's bathroom.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Open condiments provided for self-service not properly protected.
- Basic - Open dumpster lid.
- Basic - Plumbing system in disrepair. Mop sink used for other purposes.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Beef rounds.
- Basic - Reuse of single-use articles. Milk gallons reused to store juices.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Soiled dry wiping cloth in use.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Live, small flying insects in food storage area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 75°, cooked beef 47°, tamales 46°, fufu 47°, raw sausages 46°, raw chicken 57°, cooked beef 51°, raw fish 52°, beef tongue raw 51°.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Fried cheese and plantains and rice and beans at 117°. Fried chicken 100°, taco 103°, chicken 93°.
- High Priority - Raw animal food not properly separated from ready-to-eat food. Raw pork right beside margarine.
- High Priority - Raw animal food stored over cooked food. She'll eggs over cooked beef.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Went from station to station with no hand wash or glove change.
- High Priority - Spray hose at dish sink lower than flood rim of sink.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Food scale.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Walk in cooler.
- 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.
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
- Intermediate - Handwash sink missing in food preparation room or area.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. In kitchen.
- Intermediate - Non-pitting surface rust on food-contact equipment. Shelves in walk in cooler. And interior of grinder.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Soil residue in food storage containers.
- Intermediate - Walk-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.
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2/6/2014 | Routine - Food | Warning Issued |
- Basic - Clean utensils stored between equipment and wall.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee personal items stored in or above a food preparation area.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored on floor.plantains,onions
- Basic - Garbage on the ground and/or pad around dumpster. **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice.
- Basic - Plumbing system in disrepair.faucet at employee bathroom
- Basic - Reuse of single-service articles.gallons of milk used to store juices
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wood food-contact surface not properly sealed. Wood to cover trays
- Basic - High Priority - Accumulation of dead or trapped birds, insects, rodents, or other pests, inside light panels
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit.soft cheese to fry it
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.tamales
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Live, small flying insects in food storage area. Room were veggies are stored
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.beef,tamales
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.rice at 115,chiken at 117
- High Priority - Produce with mold-like growth. See stop sale. Plantains
- High Priority - Raw animal food stored over cooked food.eggs over tamales
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Accumulation of food debris/grease on food-contact surface.scale
- 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.
- Intermediate - Cold holding equipment incapable of 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. Walking cooler in cookline
- Intermediate - Handwash sink missing in food preparation room or area.front service area
- Intermediate - Handwash sink used for purposes other than handwashing.bar area blocked with equipment
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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10/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen. Plantains in boxes.
- Basic - Employee using tongs to handle raw animal food and then ready-to-eat food without first washing, rinsing and sanitizing tongs
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- High Priority - Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Eggs over cooked food.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Cafeteria counter.
- Intermediate - Handwash sink not accessible for employee use at all times. In kitchen.
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Walk in cooler.
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1/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/14/2012 | Routine - Food | Call Back - Complied |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 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. Pro
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed potentially hazardous food thawed at room temperature.
- Critical - Observed raw animal food stored over cooked food. food containers . walking COOLERS .
- Critical - Observed uncovered food in holding unit/dry storage area. food containers . walking COOLERS .
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. walking COOLERS .
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical - Working containers of food removed from original container not identified by common name.
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8/10/2012 | Routine - Food | Warning Issued |
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees. kitchen sink
- Observed build-up of grease on nonfood-contact surface. kitchen hood needs cleaning
- Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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1/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Critical - Observed encrusted material on can opener.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- No copy of latest inspection report.
- Observed build-up of grease on nonfood-contact surface.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed cleaned wiping cloth that has food debris/soil.
- Observed soiled wet wiping cloth in use with fresh solution.
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10/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed uncovered food in holding unit/dry storage area. walking
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Observed utensils in poor condition.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. hood
- Critical. Handwashing cleanser lacking at handwashing lavatory. kitchen area
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9/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit. most coolers
- Wet wiping cloth not stored in sanitizing solution between uses.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. No handwashing sign provided at a handsink used by food employees.
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6/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Critical. Observed encrusted material on can opener.
- Observed food debris accumulated on kitchen floor. Corrected On Site.
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8/20/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 6/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/2/2008 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 11/24/2008 | Routine - Food | Inspection Completed - No Further Action |
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