Jun 30, 2019 · Grade A · Score 2
Cycle Inspection / Initial 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)
Apr 13, 2018 · Grade N/A · Score N/A
Smoke-Free Air Act / Initial Inspection
- 15F6 — Workplace SFAA policy not prominently posted in workplace
Mar 24, 2018 · Grade B · Score 22
Cycle Inspection / Re-inspection
- 04A — Food Protection Certificate not held by supervisor of food operations. (critical)
- 06D — Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. (critical)
- 04H — Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. (critical)
Nov 18, 2017 · Grade N/A · Score 23
Cycle Inspection / Initial Inspection
- 10I — Single service item reused, improperly stored, dispensed; not used when required. (critical)
- 06D — Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. (critical)
- 02G — Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation. (critical)
- 06C — Food not protected from potential source of contamination during storage, preparation, transportation, display or service. (critical)
- 10H — Proper sanitization not provided for utensil ware washing operation. (critical)
Oct 13, 2017 · Grade N/A · Score 2
Inter-Agency Task Force / Initial Inspection
- 10A — Toilet facility not maintained and provided with toilet paper, waste receptacle and self-closing door. (critical)
Dec 9, 2016 · Grade N/A · Score 27
Inter-Agency Task Force / Initial Inspection
- 04A — Food Protection Certificate not held by supervisor of food operations. (critical)
- 05D — Hand washing facility not provided in or near food preparation area and toilet room. Hot and cold running water at adequate pressure to enable cleanliness of employees not provided at facility. Soap and an acceptable hand-drying device not provided. (critical)
- 04H — Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. (critical)