May 19, 2025 · 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)
- 10G — Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. (critical)
- 06F — Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses. (critical)
Dec 4, 2023 · Grade B · Score 24
Cycle Inspection / Re-inspection
- 08A — Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. (critical)
- 28-06 — Contract with a pest management professional not in place. Record of extermination activities not kept on premises. (critical)
- 04H — Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. (critical)
- 04M — Live roaches in facility's food or non-food area. (critical)
- 06D — Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. (critical)
Oct 17, 2022 · Grade N/A · Score 19
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)
- 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)
- 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)
- 06D — Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. (critical)