Dec 23, 2025 · Grade A · Score 13
Cycle Inspection / Re-inspection
- 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)
- 06F — Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses. (critical)
- 10E — Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment (critical)
Jan 7, 2025 · Grade N/A · Score 19
Cycle Inspection / Initial Inspection
- 04H — Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. (critical)
- 10E — Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment (critical)
- 03B — Shellfish not from approved source, not or improperly tagged/labeled; tags not retained for 90 days. (critical)
Feb 2, 2023 · Grade A · Score 12
Cycle Inspection / Re-inspection
- 06D — Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. (critical)
- 10E — Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment (critical)
- 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)