Feb 22, 2020 · Grade B · Score 22
Cycle Inspection / Re-inspection
- 02B — Hot food item not held at or above 140º F. (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)
- 10B — Plumbing not properly installed or maintained; anti-siphonage or backflow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. (critical)
- 03A — Food from unapproved or unknown source or home canned. Reduced oxygen packaged (ROP) fish not frozen before processing; or ROP foods prepared on premises transported to another site. (critical)
Jun 22, 2019 · Grade N/A · Score 19
Cycle Inspection / Initial Inspection
- 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)
- 10H — Proper sanitization not provided for utensil ware washing operation. (critical)
- 04H — Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. (critical)
Jun 29, 2018 · Grade A · Score 9
Pre-permit (Operational) / Initial Inspection
- 10B — Plumbing not properly installed or maintained; anti-siphonage or backflow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. (critical)
- 06E — Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. (critical)
- 10H — Proper sanitization not provided for utensil ware washing operation. (critical)