Jul 30, 2024 · Grade A · Score 7
Cycle Inspection / Initial Inspection
- 10H — Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device. (critical)
- 06C — Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor. (critical)
Mar 29, 2023 · Grade A · Score 11
Cycle Inspection / Re-inspection
- 09C — Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained. (critical)
- 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)
- 06F — Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses. (critical)
Jun 15, 2022 · Grade N/A · Score 0
Cycle Inspection / 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)
- 04M — Live roaches present in facility's food and/or non-food areas. (critical)
- 08A — Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist. (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)
- 02G — Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation. (critical)