September 28, 2009 (Routine)

• 1580 - The cutting board(s) along the back room are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1800 - Corrected During Inspection The nonfood contact surface of the soda machine has accumulations of grime and debris on out side panels.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

June 11, 2009 (Routine)

March 12, 2009 (Routine)

• 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed left over food from the night before in the refrigeration unit was not properly dated for disposition after opening.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: flat grill.
  Clean and sanitize these surfaces for food contact.

November 20, 2008 (Routine)

• 1570 - Mechanically water drain hose not in good repair or have gaps in between drain
  Repair or replace hose/or eliminate gaps between filters.
• 2650 - Corrected During Inspection There is no refuse container at the area immediately adjacent to the employees hand sink back room.
  Provide a refuse container for the disposal of paper towels at the back room hand sink.

July 22, 2008 (Routine)

• 0060 - Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 0470 - Critical Different types of raw animal foods (raw shell eggs) stored above ready to eat foods in the walk in refrigerator, this condition may cause cross contamination.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 0820 A 2 - Critical All food in the Deli lowboy reach in refrigerator were cold held at improper temperatures (4 hours plus).
  Ensure all food kept in the danger zone for more than four hours is discarded. Food was discarded.
• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) mixed vegetables and rice in the walk in refrigerator and garlic butter in the Deli lowboy reach in refrigeration unit were expired: dated July 12, 2008.
  Ensure all cold food kept at 41 degrees F. or below for no longer than 7 days. All foods kept over 24 hours need to be marked with the name and "consume by" date on the container of RTE foods at the time of preparation. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. All outdated food was discarded.
• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration in the automatic dishwashing machine.
  Adjust the chlorine sanitizing solution according to manufacturer's instructions. PIC will have machine serviced as soon as possible.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: - Can opener- Beverage Nozzles and nozzle holsters in the bar- Food prep tables
  Clean and sanitize these surfaces for food contact.

April 17, 2008 (Routine)

• 1580 - Corrected During Inspection Repeat The cutting board(s) along the food prep area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Potato slicer and can opener
  Clean and sanitize these surfaces for food contact.
• 1770 C - Observed accumulations of food residue or other debris on the following nonfood-food contact surfaces: In between deep fryers.
  Maintain nonfood-contact surfaces of equipment clean.
• 2660 - Repeat There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 3080 - Less than 10 foot candles of light was noted in the walkin refrigerator.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.

November 29, 2007 (Routine)

• 1100 - The food contact surface of the pots and pans is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the equipment to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 1550 - The 3 vat sink is not sealed to adjoining walls.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 1580 - Repeat The cutting maplewood table are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1600 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris in the spray nozzels, & limescale) that may decrease the effectiveness of the unit.
  Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Can opener & holster
  Clean and sanitize these surfaces for food contact.
• 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.

September 28, 2007 (Routine)

• 0830 - Critical The ready-to-eat (RTE) commercially processed food in the refrigeration unit was not properly dated for disposition after opening.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days . Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1580 - The cutting board are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1800 - Repeat The nonfood contact surface of the exhaust filters, and the utensil storage shelving has accumulations of grime and debris, dust.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2310 - Critical The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment preventing its use.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Rear doors
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the kitchen
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3180 - Floor in the dry storage area noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3220 - Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 3240 - 3 compartment sink are not maintained
  Keep 3 compartment sink free of brooms and cleaning equipment.

June 14, 2007 (Routine)

• 0550 - Corrected During Inspection In-use utensils improperly stored between use. Ice scoop
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the ice with their handles above the top of the food and the container. 2) In a fully enclosed container.
• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor in the walkin refrigerator.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1800 - The nonfood contact surface of the exterior of the deep fryeres has accumulations of grease.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2000 - Corrected During Inspection Repeat Clean dishes were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.

March 14, 2007 (Routine)

• 0480 - Repeat Unlabeled food containers in the walkin cooler.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0840 - Critical The commercially processed ready-to-eat (RTE) food in the refrigeration unit is not labeled with a ""consume by"" date.
  Discard the food at this time. Ensure that all commercially processed RTE foods are mark a "consume by" date once opened. If the food is held at 41F or below the food shall be served, sold or discarded within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: Meat cutter blade guide
  Clean and sanitize these surfaces for food contact.
• 1770 B - Observed accumulations of encrusted food deposits or other soil on the following food contact surfaces: Can opener
  Clean and sanitize these surfaces for food contact.
• 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen area.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials

October 31, 2006 (Routine)

• 0480 - Unlabeled food containers. (bulk food in buckets under the potatoes/yuca)
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0610 - Bulk flour bin does not have casters.Bags of ice on the floor of the walk in freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) food (roast pork, chicken, rice, sauces, etc.) in the refrigeration unit (walk in cooler) is not properly dated for disposition.
  Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1400 - The soda gun holsters at the bar are missing their drainage tubes.
  Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: french fry slicer.
  Clean and sanitize these surfaces for food contact.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: hood filters are greasy, inside ice cream chest freezer.
  Maintain nonfood-contact surfaces of equipment clean.
• 2000 - Dish racks stored on the floor.Grease barrels on the kitchen floor.
  Store equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 2200 - Critical No air gap between the sprayer hose nozzle and the flood rim level of the sink.
  Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
• 2310 B - The handwash station at the bar is being used as a dump station (food debris in sink).
  The handwash facility identified above is to be used for washing hands only
• 2810 - Ceiling in the kitchen is not smooth and easily cleanable (acoustic tiles are used - use vinyl coated tiles).
  Repair or replace ceiling to make it smooth and easily cleanable.
• 2890 - Light bulbs in the dry storage area and wait station are not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.Kitchen back doors have air gaps along the bottom of the doors.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3180 - Ice build up on the floor of the walk in freezer.A soda syrup box is leaking (puddle of syrup on the floor).Floor at the bar area is very sticky.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3220 - Mops not hung up to air dry. (in mop water)
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 3270 - Critical Numerous fruit flies in the bar area (all over food debris in hand sink and around the liquor bottles).
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.Unused equipment stored in the facility (old dishwasher, 4 door reach in unit, etc.).
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.

August 23, 2006 (Routine)

• 0260 - Corrected During Inspection Critical Stored food observed stored beyond it's used by dates. (Cole Slaw used by April 11, 2006 and Ricotta Cheese used by April 15, 2006.
  Observe used by dates.
• 0470 - Corrected During Inspection Critical Raw eggs observed stored above Ready To Eat (RTE) foods. (Flour Tortillas)
  Store raw eggs below RTE food.
• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) beef and pork in the refrigeration unit is not properly dated for disposition.
  Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: slicer, meat band saw, food processor, serving and prep utensils, soda gun holder, cutting boards, can opener, and French fry maker.
  Clean and sanitize these surfaces for food contact.
• 2310 - Corrected During Inspection Critical The handwashing facility located in the bar is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation.
• 3340 - Corrected During Inspection Critical Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaning chemical must be located in an area that is not above food, equipment, utensils, linens or single service items.

December 11, 2005 (Follow-up)

• 1060 - Repeat Baker's board needs re-sealed , not used as a food-contact surface.
  Re-seal baker's board.
• 1580 - Repeat Wooden cutting board surface on lowboy reach-in refrigerator has numerous cuts.
  Re-surface or replace cutting board.

December 05, 2005 (Pre-Opening)

• 1060 - Baker's board needs re-sealed , not used as a food-contact surface.
  Re-seal baker's board.
• 1530 - Chemical sanitizer test strips missing for Quats sanitizer.
  Secure test atrips for chemical sanitizer (Quats).
• 1570 - Ventilation hood system baffle is missing. Gaskets to lowboy reach-in refrigerator are worn/torn, ice machine inside ledge surface is found cracked.
  Replace ventilation hood baffle, replace gaskets to lowboy reach-in, and repair cracked inside ice machine.
• 1580 - Wooden cutting board surface on lowboy reach-in refrigerator has numerous cuts.
  Re-surface or replace cutting board.
• 2250 - No service sink is installed in the facility for cleaning mops, or disposal of similiar liquid wastes.
  Install a service sink in the facility.