Jun 15, 2019 · Grade A · Score 12
Cycle Inspection / Initial Inspection
- 02B — Hot food item not held at or above 140º F. (critical)
- 06D — Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. (critical)
Feb 20, 2019 · Grade A · Score 2
Cycle Inspection / Re-inspection
- 10F — Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit. (critical)
Jun 1, 2018 · Grade N/A · Score 18
Cycle Inspection / Initial Inspection
- 02B — Hot food item not held at or above 140º F. (critical)
- 06D — Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. (critical)
- 06A — Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared. (critical)
Feb 22, 2017 · Grade A · Score 11
Cycle Inspection / Initial Inspection
- 10I — Single service item reused, improperly stored, dispensed; not used when required. (critical)
- 10F — Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit. (critical)
- 04H — Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. (critical)