- No Violations Were Observed
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08/01/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. Hot hold fry area 119-120°
- Basic - Heat lamp bulb out, 3 bulbs out at fry station.
- Basic - No copy of latest inspection report available.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Fries, plantations 119-120°, fry station, heat lights out
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6/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
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10/16/2013 | Complaint Full | Inspection Completed - No Further Action |
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Soda cooler, front counter, shredded cheese 50?.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Chicken burritos 119?, moved to working hot hold 135? **Repeat Violation**
- High Priority - Cut lettuce/tomato not cold held at greater than 41 degrees Fahrenheit, 58? 2 door Delfield, kitchen, moved to working cooler, 41? **Corrected On-Site**
- 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. Lettuce tomato cooler doesn't close tight, gasket in the way.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Pork roast and others in BCF freezer.
- 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. Soda cooler with schredded cheese 50? front counter.
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5/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Light not functioning. 2 bulbs in hot hold bananas unit.
- Basic - Soiled reach-in cooler gaskets. Flan cooler, front counter
- Basic - Thermometer broken located in reach-in cooler. Flan cooler.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. After placing plastic bags in garbage changed gloves, no hand wash. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken from grill 112?, lowered lamp, 135? **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Chicken over shrimp **Corrected On-Site**
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2/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed soiled reach-in cooler gaskets-soda cooler-takeout window.
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9/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. salads reach in cooler. potentially hazardous food must not be held in this unit until proper temperature can be maintained .
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed buildup of slime on soda dispensing nozzles. ice dispenser, customer area.
- Observed dispensing equipment that allows contamination. no handled cup bowl inside a food container, salt, spices. Corrected On Site. Repeat Violation.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Repeat Violation. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. salads reach in cooler.
- Critical - Observed handwash sink used for purposes other than handwashing. container with sauce inside the pick up window hand sink. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beaan salad in the salads reach in cooler. Corrected On Site. discarded.
- Critical - Working containers of food removed from original container not identified by common name. salt.
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5/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed beverage/ice dispensing equipment that allows contamination of the lip-contact surface. no-handled cup inside seasoning container.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves.
- Observed employee with no hair restraint.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site. Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken at the cookline on the holding area of the grill. Corrected On Site. reheated. Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken under the heat lamp. Corrected On Site. reheated. Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. diced chicken in a steam table. Corrected On Site. reheated.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice on the steam table (double container). Corrected On Site. reheated.
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1/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. front counter CONTINENTAL reach in cooler. potentially hazardous food must not be held in this unit until proper temperature can be maintained.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. salads reach in cooler.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. rice. Corrected On Site.
- Critical - Observed buildup of slime on soda dispensing nozzles. Corrected On Site. Repeat Violation.
- Critical - Observed employee eating while preparing food. (chewing gum). Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Observed nonfood-grade containers used for food storage. grocery store type bag with chicken in the walk in cooler. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese, bacon on the front counter CONTINENTAL reach in cooler. Corrected On Site. moved to another units.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked vegetables in an ice bath. Corrected On Site. added ice.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked vegetables in the salad reach in cooler. Corrected On Site. discarded.
- Critical - Observed small flying insects in kitchen area.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken at the cookline. Corrected On Site. reheated. Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken at the wait station. Corrected On Site. reheated
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8/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooling, Heating, and Holding Capacities. EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3.
- Critical - First aid supplies that are in a FOOD ESTABLISHMENT for the employees' use shall be: (B) Stored in a kit or a container that is located to prevent the contamination of FOOD, EQUIPMENT, UTENSILS, and LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- VENDING MACHINES, Automatic Shutoff. (A) A machine vending POTENTIALLY HAZARDOUS FOOD shall have an automatic control that prevents the machine from vending FOOD: (1) If there is a power failure, mechanical failure, or other condition that results in an internal machine temperature that can not maintain FOOD temperatures as specified under Chapter 3; and (2) If a condition specified in Subparagraph (A)(1) of this section occurs, until the machine is serviced and restocked with FOOD that has been maintained at temperatures specified under Chapter 3. (B) When the automatic shutoff within a machine vending POTENTIALLY HAZARDOUS FOOD is activated: (1) In a refrigerated VENDING MACHINE, the ambient temperature may not exceed ...(41 degrees Fahrenheit) or ...(45 degrees Fahrenheit) as specified under Paragraph 3-501.16 (C) for more than 30 minutes immediately after the machine is filled, serviced, or restocked; or (2) In a hot holding VENDING MACHINE, the ambient temperature may not be less than ...(140 degrees Fahrenheit) for more than 120 minutes immediately after the machine is filled, serviced, or restocked.
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4/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken breadt in the steamtable. Corrected On Site. reheated
- Critical. Observed slash-resistant gloves contacting ready-to-eat food. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site. Repeat Violation.
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12/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food being cooled by nonapproved method. tightly closed container. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. salads RIC, no PHF inside.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. scoop on rice container.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Critical. Vacuum breaker mising at hose bibb. mopsink (splitted line)
- Observed dusty ceiling tiles and/or air conditioning vent covers.
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8/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked yuca, plantains atbthe cookline. Corrected On Site. (ice bath)
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken wings. less than 4h according to PIC. Corrected On Site. reheated.
- Critical. Observed raw animal food stored over ready-to-eat food. WIC.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. rice, beans. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. When changing gloves. Corrected On Site.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. wipping cloths solution. Corrected On Site.
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1/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/11/2009 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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7/11/2009 | Routine - Food | Administrative complaint recommended |
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Hot food at proper temperatures
- Critical. Facilities to maintain product temperature
- Critical. Facilities to maintain product temperature
- Critical. Foods handled with minimum contact
- In use food dispensing utensils properly stored
- In use food dispensing utensils properly stored
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Single service items properly stored, handled, dispensed
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
- Critical. Outer openings protected from insects, rodent proof
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7/10/2009 | Routine - Food | Warning Issued |
| No report available. | 2/13/2009 | Routine - Food | Call Back - Complied |
| No report available. | 2/12/2009 | Routine - Food | Warning Issued |
| No report available. | 10/13/2008 | Routine - Food | Inspection Completed - No Further Action |
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