Jan 7, 2025 · Grade A · Score 6
Cycle Inspection / Initial Inspection
- 10F — Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit. (critical)
- 09C — Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained. (critical)
- 09E — Wash hands sign not posted near or above hand washing sink. (critical)
Jan 29, 2023 · Grade B · Score 21
Cycle Inspection / Re-inspection
- 04L — Evidence of mice or live mice in establishment's food or non-food areas. (critical)
- 09B — Thawing procedure improper. (critical)
- 04H — Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. (critical)
- 10F — Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit. (critical)
Dec 8, 2022 · Grade N/A · Score 22
Cycle Inspection / Initial Inspection
- 02B — Hot TCS food item not held at or above 140 °F. (critical)
- 05D — No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device. (critical)
- 06F — Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses. (critical)