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Year by year

Inspections

1. Apr 23, 2026 Routine · 1 priority, 5 priority foundation, 4 core, 2 repeat
   • Serious Priority Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     Sour Cream, Sliced Tomato, Guacaomole, & Lettuce in 2DR Hoshizaki Prep Cooler (North) is cold held above 41°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - ILLNESS REPORTING RESPONSIBILITES

     Person in charge is unable to demonstrate knowledge regarding foodborne illness reporting requirements by employees.

     Correction: Obtain training on foodborne illness signs and symptoms and provide training to employees regarding their responsibility in reporting foodborne illness signs and symptoms to the person in charge.

     Code 2-102.11 (C) (17)

   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - COLD HOLDING, COOLING. REHEATING, AND HOT HOLDING

     The Person in Charge (PIC) is unable to demonstrate knowledge of proper temperatures regarding cooling.

     Correction: The person in charge shall obtain training or training materials in the areas of proper temperature control so they are able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (7)

   • Not serious Priority Foundation

     ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

     2DR Hoshizaki Prep Cooler (North) is not sufficient in capacity to hold foods below 41F

     Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment.

     Code 4-301.11

   • Not serious Priority Foundation

     FOOD TEMPERATURE MEASURING DEVICES - PROVIDED

     No thermometer is present for monitoring temperatures in foods.

     Correction: Provide a thermometer that is easily accessible and capable of taking temperatures in food.

     Code 4-302.12 (A)

   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No quat kit is available for monitoring sanitizer concentration.

     Correction: Provide a test kit to allow accurate determination of the sanitization concentration.

     Code 4-501.116

   • Not serious Core

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Ground beef & other food products in the Walk-in Cooler were observed to be unwrapped or uncovered.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Spices & dry ingredients are stored in unlabeled container.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code 3-302.12

   • Not serious Core Repeat Corrected on site

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored on prep-cooler & prep-table.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core

     THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE

     1DR Pepsi Coolers are not equipped with an integral or permanently affixed temperature measuring device.

     Correction: Provide a integral or permanently affixed temperature measuring device.

     Code 4-204.112 (B)

2. Jan 24, 2025 Re-inspection · 1 priority, 3 priority foundation, 6 core, 7 repeat
   • Serious Priority Repeat

     TCS FOOD - COLD HOLDING

     Food items in the prep coolers on the line are cold held over 41°F. Diced tomatos 51°F; Sliced tomatos 56°F; Shrimp 46°F; Chicken thighs 46.5°F; Pico 45.6°F; Sour Cream 47°F; Empanadas 44.6°F-47°F; French Fries 53.6°F Refried Beans 45°F (cold drawers) Upon follow up inspection several food items in the prep coolers were cold held >41°F. Diced tomato 52.8°F. Chicken 47.6°F. Flauta de Pollo 46.4°F. Queso con Rojas 46°F. Flautas 48.3°F. Shredded Lettuce 50.0°F. Chicken at room temperature 90.6°F. Raw Bacon 63°F. and Beef Rounds Thawing at 45.8°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation

     CONSUMER ADVISORY - PROVIDED

     The consumer advisory on the brunch menu is missing the designations for which menu tems may be ordered undercooked. No consumer advisory provided on the main menu. New menus have been drafted and awaiting printing; Recheck next inspection

     Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.

     Code 3-603.11 (A)

   • Not serious Priority Foundation Repeat

     FOOD CONTACT SURFACES - SOILED

     Food contact surfaces are visibly soiled. The interior of the ice machine are visibly soiled with balck residue;

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation Repeat

     TOXIC SUBSTANCES - WORKING CONTAINERS

     Working containers of sanitizer and bar cleaner are not labeled with common name of product.

     Correction: Label working containers with the common name of the material used.

     Code 7-102.11

   • Not serious Core

     CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

     There is no approved or current food protection manager’s certificate posted in the food establishment.

     Correction: Post current food protection manager certification in conspicuous view within the food establishment.

     Code 12-201.11 (B)

   • Not serious Core Repeat

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored on prep tables.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - DURABILITY AND STRENGTH

     Several spatulas were observed to have food cotnact surfaces that were chipped or chewed and no longer smooth and cleanable

     Correction: Provide equipment or utensils that are durable under normal conditions.

     Code 4-201.11

   • Not serious Core Repeat

     WAREWASHING - SINKS - USE LIMITATION

     The prep sink at the cafe counter is being used improperly for warewashing.

     Correction: Dishes must be washed, rinsed, sanitized and air dryed. Discontinue using prep sink for washing dishes.

     Code 4-501.16

   • Not serious Core

     PUBLIC RESTROOMS - WASTE RECEPTACLES

     No covered waste receptacles provided in restroom. Wastebins have been ordered, recheck next inspection

     Correction: Provide covered waste receptacles in each restroom.

     Code 8-201.15

   • Not serious Core Repeat

     OPERATING WITHOUT A LICENSE - POSTING A RETAIL FOOD LICENSE

     Retail food establishment permit is expired

     Correction: Post current and valid retail food establishment permit in a public area.

     Code ATCP 75.06 (1) (b)

3. Dec 5, 2024 Routine · 1 priority, 5 priority foundation, 14 core, 1 repeat
   • Serious Priority

     TCS FOOD - COLD HOLDING

     Food items in the prep coolers on the line are cold held over 41°F. Diced tomatos 51°F; Sliced tomatos 56°F; Shrimp 46°F; Chicken thighs 46.5°F; Pico 45.6°F; Sour Cream 47°F; Empanadas 44.6°F-47°F; French Fries 53.6°F Refried Beans 45°F (cold drawers)

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Food items are not properly date marked. CUps of rice pudding are not provided a date mark; Bags of rice are not provided a date mark; Pan of Steak not provided a date mark; Open packages of shredded Cheese are not provided with a date mark; Stainless tub of shredded chicken not provided with a date mark; Open bag of french fries wete not provided with a date mark; Trays of emapnadas were not provided with a date mark.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     CONSUMER ADVISORY - PROVIDED

     The consumer advisory on the brunch menu is missing the designations for which menu tems may be ordered undercooked. No consumer advisory provided on the main menu.

     Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.

     Code 3-603.11 (A)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Food contact surfaces are visibly soiled. Steam wand on the coffee steamer visibly soiled with food debris; The interior of the ice machine are visibly soiled with balck residue; The stand mixers are visibly soiled with food debris; Deep Fryer baskets are soiled with food debris; Shaker on the line was visibly soiled with encrusted sticky residue.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation Corrected on site

     HANDWASHING CLEANSER AVAILABILITY

     Soap not available at food employee handwashing sink at cafe counter..

     Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.

     Code 6-301.11

   • Not serious Priority Foundation

     TOXIC SUBSTANCES - WORKING CONTAINERS

     Working containers of sanitizer and bar cleaner are not labeled with common name of product.

     Correction: Label working containers with the common name of the material used.

     Code 7-102.11

   • Not serious Core

     CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

     There is no approved or current food protection manager’s certificate posted in the food establishment.

     Correction: Post current food protection manager certification in conspicuous view within the food establishment.

     Code 12-201.11 (B)

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Ice scoop was improperly stored on a non clean surface of the top of the ice machine; Stir spoons at the bar were improperly stored in a cup of stagnant water,

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core

     WIPING CLOTHS - USE LIMITATION - FOOD SPILLS

     Wiping cloth used for food spills are being used for polishing utensils

     Correction: Wiping cloths for food spills shall be only used for that purpose.

     Code 3-304.14 (A)

   • Not serious Core

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored on prep tables.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core

     EQUIPMENT AND UTENSILS - DURABILITY AND STRENGTH

     Several spatulas were observed to have food cotnact surfaces that were chipped or chewed and no longer smooth and cleanable

     Correction: Provide equipment or utensils that are durable under normal conditions.

     Code 4-201.11

   • Not serious Core

     EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

     Food Dehydrator at the bar is not ANSI certified or approved by the department.

     Correction: Unapproved equipment shall be removed from food service.

     Code 4-205.11

   • Not serious Core

     WAREWASHING - SINKS - USE LIMITATION

     The prep sink at the cafe counter is being used improperly for warewashing.

     Correction: Dishes must be washed, rinsed, sanitized and air dryed. Discontinue using prep sink for washing dishes.

     Code 4-501.16

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of knife storage rack are soiled with debris; Plastic containers used for utensil storage are soiled with debris; Corners of the cutting board holsters are soiled with food debris.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core

     UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

     Clean containers are being stored or stacked without being air-dried.

     Correction: Air dry all clean utensils before storage and before contact with food.

     Code 4-901.11

   • Not serious Core

     SINGLE-USE AND SINGLE SERVICE ARTICLES - PROHIBITIONS

     Single-use or single-service articles are being stored in food containers.

     Correction: Discontinue use of non-handled portion cups as scoops

     Code 4-903.12

   • Not serious Core

     HANDWASHING SIGNAGE

     No handwashing signage provided at handwashing sinks.

     Correction: Provide handwashing signage at all handwashing sinks used by food employees.

     Code 6-301.14

   • Not serious Core Repeat

     CLEANING, FREQUENCY AND RESTRICTIONS

     The ceiling vents in the kitchen are dusty. The computer cables in the kitcehn are dusty.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12

   • Not serious Core

     PUBLIC RESTROOMS - WASTE RECEPTACLES

     No covered waste receptacles provided in restroom.

     Correction: Provide covered waste receptacles in each restroom.

     Code 8-201.15

   • Not serious Core

     OPERATING WITHOUT A LICENSE - POSTING A RETAIL FOOD LICENSE

     Retail food establishment permit is expired

     Correction: Post current and valid retail food establishment permit in a public area.

     Code ATCP 75.06 (1) (b)