Feb 10, 2023 · Grade A · Score 2
Cycle Inspection / Re-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)
Oct 21, 2022 · Grade N/A · Score 29
Cycle Inspection / Initial Inspection
- 04H — Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. (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)
- 02H — After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours. (critical)
- 02I — TCS food removed from cold holding or prepared from or combined with ingredients at room temperature not cooled by an approved method to 41 °F or below within 4 hours. (critical)
Feb 15, 2020 · Grade C · Score 44
Cycle Inspection / Re-inspection
- 06C — Food 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)
- 02B — Hot food item not held at or above 140º F. (critical)
- 04C — Food worker does not use proper utensil to eliminate bare hand contact with food that will not receive adequate additional heat treatment. (critical)
- 04M — Live roaches present in facility's food and/or non-food areas. (critical)
- 02G — Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation. (critical)