| ▸ Nov 21, 2025 |
90
A
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District C, Sector 16
· 4 findings
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Observations and corrective actions
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6
Observed: Mushrooms with a prep date of 11/7 with mold on them in walk-in cooler. Staff disposed of in trash bin. 3-501.18(A)(1) Discarded if exceed either temperature and time combinations.
3-501.18(A)(1)
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9
Observed: Improper storage of raw meat/eggs in cold-hold unit and walk-in cooler. 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display.
3-302.11(A)(2)
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25
Observed: Carrots from 10/22 being pickled. Staff disposed of in trash bin. 3-502.11(C)(1) Obtain Variance: using food additives or adding components such as vinegar: as a method of food preservation.
3-502.11(C)(1)
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31
Observed: Ice being dumped in hand-washing sink. Chemical bottle and towel on hand-washing sink. 5-205.11 Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing.
5-205.11
Inspector remarks
Ensure Inspection Report is posted for customers to view.
Inspector: Daphne Jones-Sgro
· Corrected on site: 4
· Repeat violations: 0
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| ▸ Apr 14, 2025 |
88
B
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District C, Sector 16
· 11 findings
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Observations and corrective actions
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6
Observed: Egg salad, chicken salad, cucumber salad, and sliced cucumber past their expiration dates. Staff immediately began disposing of in the trash bin. 3-501.18(A)(1) Discarded if exceed either temperature and time combinations.
3-501.18(A)(1)
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9
Observed: Raw chicken stored next to raw scallops in cold-hold unit. 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display.
3-302.11(A)(2)
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37
Observed: Deep freezer stored uncovered outside with food items inside. 3-307.11 Preventing contamination from other sources. Miscellaneous sources of Contamination.
3-307.11
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42
Observed: Food debris build-up on plumbing underneath three compartment sink, debris build-up on top of ware washer. 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
4-601.11(C)
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43
Observed: Grease build-up in vents above stove. 6-501.14(A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.
6-501.14(A)
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45
Observing: Grease build-up on floor and walls behind stove, stagnant water with a slight odor underneath three compartment sink. 6-501.12 Cleaning, frequency and RESTRICTIONs.
6-501.12
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45
Observed: Unused furniture stored out back. Ensure any unused/unnecessary items are removed from property. 6-501.114 Maintaining premises, unnecessary items and litter.
6-501.114
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46
Observed: Three compartment sink leaking. 5-205.15(B) A plumbing system shall be maintained in good repair.
5-205.15(B)
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46
Observed: Uncovered trash bins in unisex restrooms. 5-501.17 Toilet room receptacle, covered.
5-501.17
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47
Observed: Current Food Manager did not have certification posted/readily available. 228.31(a) Certified Food Manger (CFM) Certificate posted in conspicuous location.
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47
Observed: Most recent inspection report not posted in a conspicuous manner to customers. Sec. 13-26. - Display. Every person authorized to operate a food establishment in accordance with the provisions of this chapter shall post such permit and the latest city health inspection report, or cause them to be posted, in a conspicuous place within the premises where such food establishment is authorized to be established, maintained or operated.
Inspector: Daphne Jones-Sgro
· Corrected on site: 8
· Repeat violations: 2
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| ▸ Nov 14, 2024 |
85
B
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District C, Sector 16
· 10 findings
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Observations and corrective actions
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7
Observed: Food items including dressings, drink mixes, egg salad, etc that were past their 7 day expiration date. Food was discarded by employee. 3-101.11 Food safe, good condition, unadulterated, and honestly presented.
3-101.11
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18
Observed: Butane Fuel being stored above food items. Ensure that all chemicals are stored below and away from food items and utensils. 7-201.11 Poisonous/toxic materials or chemicals stored properly.
7-201.11
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24
Observed: Altered vegetables, cooked noodles, oils, and dressings without labels identifying the product. 3-602.11(B)(1) Label include the common name of the food, an adequately descriptive identity statement.
3-602.11(B)(1)
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31
Observed: Container being stored in hand-washing sink. 5-205.11 Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing.
5-205.11
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32
Observed: Peppers being stored in a t-shirt bag. Ensure that food items are stored in food-safe containers. 4-101.11 Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be: durable, corrosion-resistant, and nonabsorbent; sufficient in weight and thickness to withstand repeated ware washing; finished to have a smooth, easily cleanable surface; and resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
4-101.11
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39
Observed: Bowls and plates stored in a manner that allowed for contamination. 4-903.11(B)(2) Clean equipment and utensils shall be stored as specified under paragraph (1) of this subsection and shall be stored covered or inverted.
4-903.11(B)(2)
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39
Observed: Utensil's handle touching Pink Moons. Ensure that handles are stored in a manner to not touch the food product. 3-304.12(A) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored except as specified under subsection (B) of this section, in the food with their handles above the top of the food and the container.
3-304.12(A)
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39
Observed: Clean, wet dishes stacked on top of each other preventing the dishes from being able to air-dry properly. 4-903.11(B)(1) Clean equipment and utensils shall be stored as specified under paragraph (A) of this subsection and shall be stored in a self-draining position that allows air drying.
4-903.11(B)(1)
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42
Observed: Grease and food build-up on sides of stove, grease build-up on vents above stovetop, debris build-up on fruit bins and debris build-up inside and outside of ice machine. Ensure that all non-food contact surfaces are clean of debris. 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
4-601.11(C)
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45
Observed: Debris build-up on floor in corners of kitchen and by the stove. Debris underneath racks. Ensure that the floors are being cleaned. 6-501.12 Cleaning, frequency and RESTRICTIONs..
6-501.12
Inspector remarks
Ensure that Food Permit is paid for and posted where customers can see it. Inspection Report must be posted for customers to see as well.
Inspector: Daphne Jones-Sgro
· Corrected on site: 9
· Repeat violations: 1
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| Feb 06, 2024 |
94
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District C, Sector 19
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| ▸ Oct 16, 2023 |
96
A
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District C, Sector 19
· 2 findings
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Observations and corrective actions
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10
Automatic dishwasher out of detergent and sanitizer at the time of inspection. 4-702.11 Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Correct By: 10/19/2023
4-702.11
· Correct by 10/19/2023
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42
Surface and interior of equipment has accumulation of food debris. 4-602.13 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Correct By: 01/14/2024
4-602.13
· Correct by 01/14/2024
Inspector remarks
***ENSURE TODAY'S GRADED INSPECTION REPORT IS POSTED IN CUSTOMER VIEW***
Inspector: Victor Vargas
· Corrected on site: 0
· Repeat violations: 0
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| ▸ Jun 15, 2023 |
98
A
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District C, Sector 19
· 2 findings
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Observations and corrective actions
-
29
Sanitizing testing strips not available at establishment. Ensure that testing strips are used to verify correct concentration of sanitizing solution. Correct By: 06/25/2023
· Correct by 06/25/2023
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29
Reach-in coolers do not have thermometer located in the warmest part of unit. 4-204.112(A) Mechanically refrigerated or hot food storage unit, temperature measuring device located at warmest part. Correct By: 06/25/2023
4-204.112(A)
· Correct by 06/25/2023
Inspector remarks
***ENSURE TODAY'S GRADED INSPECTION REPORT IS POSTED IN CUSTOMER VIEW***
Inspector: Victor Vargas
· Corrected on site: 0
· Repeat violations: 1
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| ▸ Feb 22, 2023 |
93
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District C, Sector 19
· 5 findings
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Observations and corrective actions
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29
No mechanical thermometer in reach in cold hold units. 4-204.112(A) Mechanically refrigerated or hot food storage unit, temperature measuring device located at warmest part. Correct By: 03/04/2023
4-204.112(A)
· Correct by 03/04/2023
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30
Food permit not acquired for FY 2023. 8-301.11.1 Permit Requirement, Prerequisite for Operation.
8-301.11
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36
Observed sanitizer bucket stored on floor underneath reach-in cold hold unit visibly soiled. 3-304.14(D) Dry wiping cloths and the chemical sanitizing solutions free of food debris and visible soil. 3-304.14(E) Containers of chemical sanitizing solutions stored off the floor and used in a manner that prevents contamination.
3-304.14(D), 3-304.14(E)
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37
Observed food items in reach-in cold hold unit without covers. 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. Correct By: 05/23/2023
3-302.11(A)(4)
· Correct by 05/23/2023
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39
Observed utensils stored in water that is visibly soiled between uses. 3-304.12(F) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a container of water if the water is maintained at a temperature of at least 57 degrees Celsius (135 degrees Fahrenheit) and the container is cleaned at a frequency specified under §4-602.11(D)(7) of this title. Correct By: 05/23/2023
3-304.12(F), 4-602.11(D)(7)
· Correct by 05/23/2023
Inspector remarks
***ENSURE TODAY'S GRADED INSPECTION REPORT IS POSTED IN CUSTOMER VIEW*** A 1st Reinspection will occur on or after 3/3/23. At the time of 1st Reinspection, establishment will be charged a reinspection fee of $103.00. If violations are not corrected at time of 1st Reinspection, a second reinspection will be assessed. The following items need to be corrected: #30 If there are questions, please contact inspector at 210-415-2255 prior to reinspection date.
Inspector: Victor Vargas
· Corrected on site: 2
· Repeat violations: 0
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