Jan 9, 2025 · Grade A · Score 11
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)
- 06D — Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. (critical)
- 08C — Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used. (critical)
Jan 25, 2023 · Grade B · Score 19
Cycle Inspection / Re-inspection
- 06F — Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses. (critical)
- 04H — Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. (critical)
- 04C — Food worker/food vendor does not use utensil or other barrier to eliminate bare hand contact with food that will not receive adequate additional heat treatment. (critical)
Jul 28, 2022 · Grade N/A · Score 26
Cycle Inspection / Initial Inspection
- 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)
- 04L — Evidence of mice or live mice in establishment's food or non-food areas. (critical)
- 08A — Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. (critical)
- 04N — Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies. (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)