Nov 10, 2025 · Grade N/A · Score 24
Cycle Inspection / Initial Inspection
- 02G — Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation. (critical)
- 04N — Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies. (critical)
- 08A — Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. (critical)
- 06C — Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor. (critical)
May 31, 2024 · Grade A · Score 13
Cycle Inspection / Initial Inspection
- 10G — Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. (critical)
- 06D — Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. (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)
Feb 14, 2023 · Grade B · Score 17
Cycle Inspection / Re-inspection
- 10B — Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of. (critical)
- 10G — Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. (critical)
- 06C — Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service. (critical)
- 04H — Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. (critical)
- 06E — Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. (critical)