Mar 26, 2019 · Grade A · Score 13
Cycle Inspection / Initial Inspection
- 06A — Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared. (critical)
- 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)
- 06D — Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. (critical)
Feb 1, 2018 · Grade A · Score 7
Cycle Inspection / Initial Inspection
- 04H — Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. (critical)
Jan 13, 2018 · Grade N/A · Score 7
Inter-Agency Task Force / Initial Inspection
- 04H — Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. (critical)
Dec 4, 2016 · Grade N/A · Score 0
Inter-Agency Task Force / Initial Inspection
No listed violations.
Aug 19, 2016 · Grade A · Score 11
Cycle Inspection / Initial Inspection
- 10D — Mechanical or natural ventilation system not provided, improperly installed, in disrepair and/or fails to prevent excessive build-up of grease, heat, steam condensation vapors, odors, smoke, and fumes. (critical)
- 09C — Food contact surface not properly maintained. (critical)
- 02G — Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation. (critical)