Sep 23, 2025 · Grade N/A · Score 24
Cycle Inspection / Initial Inspection
- 06F — Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses. (critical)
- 04C — Food worker/food vendor does not use utensil or other barrier to eliminate bare hand contact with food that will not receive adequate additional heat treatment. (critical)
- 06E — Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. (critical)
- 02B — Hot TCS food item not held at or above 140 °F. (critical)
Apr 25, 2024 · Grade A · Score 11
Cycle Inspection / Initial Inspection
- 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)
- 06E — Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. (critical)
Oct 17, 2023 · Grade A · Score 9
Cycle Inspection / Re-inspection
- 09C — Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained. (critical)
- 04H — Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. (critical)
Jan 17, 2023 · Grade N/A · Score 31
Cycle Inspection / Initial Inspection
- 08A — Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. (critical)
- 06A — Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry is worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed. (critical)
- 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)
- 10G — Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. (critical)
- 04K — Evidence of rats or live rats in establishment's food or non-food areas. (critical)
- 06F — Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses. (critical)