Oct 16, 2024 · Grade A · Score 13
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)
- 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)
- 06D — Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. (critical)
Jan 31, 2023 · Grade A · Score 7
Cycle Inspection / Initial Inspection
- 02B — Hot TCS food item not held at or above 140 °F. (critical)
Jan 31, 2023 · Grade N/A · Score N/A
Smoke-Free Air Act / Initial Inspection
No listed violations.
Jan 31, 2023 · Grade N/A · Score N/A
Administrative Miscellaneous / Initial Inspection
- 20-06 — Current letter grade or Grade Pending card not posted (critical)
Jan 24, 2022 · Grade C · Score 36
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)
- 04N — Filth flies or food/refuse/sewage-associated (FRSA) flies present in facility’s food and/or non-food areas. Filth flies include house flies, little house flies, blow flies, bottle flies and flesh flies. Food/refuse/sewage-associated flies include fruit flies, drain flies and Phorid flies. (critical)
- 06F — Wiping cloths soiled or not stored in sanitizing solution. (critical)
- 02G — Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation. (critical)
- 02H — Food not cooled by an approved method whereby the internal product temperature is reduced from 140º F to 70º F or less within 2 hours, and from 70º F to 41º F or less within 4 additional hours. (critical)
- 06A — Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared. (critical)