May 12, 2025 · Grade A · Score 11
Cycle Inspection / Initial Inspection
- 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)
- 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)
- 04H — Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. (critical)
May 12, 2025 · Grade N/A · Score N/A
Administrative Miscellaneous / Initial Inspection
- 20-01 — Food allergy information poster not conspicuously posted where food is being prepared or processed by food workers. (critical)
- 19-06 — Providing single-use, non-compostable plastic straws to customers without customer request (including providing such straws at a self-serve station) (critical)
- 20-08 — Failure to post or conspicuously post healthy eating information (critical)
Jan 8, 2024 · Grade A · Score 12
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)
- 04H — Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. (critical)
Oct 26, 2022 · Grade A · Score 13
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)
- 05D — No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device. (critical)