Aug 9, 2018 · Grade B · Score 21
Pre-permit (Operational) / Re-inspection
- 02G — Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation. (critical)
- 02B — Hot food item not held at or above 140º F. (critical)
- 06F — Wiping cloths soiled or not stored in sanitizing solution. (critical)
May 14, 2018 · Grade Pending · Score 3
Pre-permit (Operational) / Reopening 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)
May 10, 2018 · Grade N/A · Score 52
Pre-permit (Operational) / Initial Inspection
- 06D — Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. (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)
- 05F — Insufficient or no refrigerated or hot holding equipment to keep potentially hazardous foods at required temperatures. (critical)
- 10H — Proper sanitization not provided for utensil ware washing operation. (critical)
- 06C — Food not protected from potential source of contamination during storage, preparation, transportation, display or service. (critical)
- 02G — Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation. (critical)