Dec 28, 2023 · Grade B · Score 27
Cycle Inspection / Re-inspection
- 03B — Shellfish not from approved source, not or improperly tagged/labeled; tags not retained for 90 days. (critical)
- 06D — Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. (critical)
- 02G — Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation. (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)
Nov 3, 2022 · Grade N/A · Score 42
Cycle Inspection / Initial Inspection
- 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)
- 10B — Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of. (critical)
- 02B — Hot TCS food item not held at or above 140 °F. (critical)
- 02G — Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation. (critical)
- 06E — Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. (critical)
- 05H — Written Standard Operating Procedure (SOP) approved by the Department for refillable, reusable containers not available at the time of inspection. Container construction improper (critical)