- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Non food contact surfaces of equipment not clean
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01/21/2016 | Inspection | - GRADE: A
- SEATING #: 12
- FMTC: VICENTA DILMA PALMA (04/18-R, #43267), GLADYS OLMO (04-18-R, #43268) |
| No violation noted during this evaluation. | 02/26/2015 | Re-Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
- Miscellaneous, Economic Violation, Choking Poster, Training.
- In use food dispensing utensils improperly stored
- Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
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02/04/2015 | Inspection | |
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Single service items reused, improperly stored, dispensed, not used when required
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Non food contact surfaces of equipment not clean
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03/07/2014 | Inspection | |
| No violation noted during this evaluation. | 03/06/2013 | Re-Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Non food contact surfaces of equipment not clean
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
- Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
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02/27/2013 | Inspection | |
- Miscellaneous, Economic Violation, Choking Poster, Training.
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02/29/2012 | Re-Inspection | |
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Non food contact surfaces of equipment not clean
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Miscellaneous, Economic Violation, Choking Poster, Training.
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02/27/2012 | Re-Inspection | |
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Non food contact surfaces of equipment not clean
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
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02/24/2012 | Inspection | |
- Non food contact surfaces of equipment not clean
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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02/18/2011 | Inspection | |
| No violation noted during this evaluation. | 10/18/2010 | Re-Inspection | |
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Pesticide application not supervised by a certified applicator
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
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10/13/2010 | Inspection | |
| No violation noted during this evaluation. | 04/16/2010 | Re-Inspection | |
- Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Non food contact surfaces of equipment not clean
- Garbage storage areas not properly constructed or maintained, creating a nuisance
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04/08/2010 | Inspection | |
| No violation noted during this evaluation. | 10/28/2009 | Re-Inspection | |
- Non food contact surfaces of equipment not clean
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
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10/15/2009 | Inspection | |
| No violation noted during this evaluation. | 01/22/2009 | Re-Inspection | |
- Non food contact surfaces of equipment not clean
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Critical: Food from unapproved source, spoiled, adulterated on premises.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
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01/14/2009 | Inspection | |
| No violation noted during this evaluation. | 07/08/2008 | Inspection | |
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