Oct 16, 2025 · Grade A · Score 7
Cycle Inspection / Re-inspection
- 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)
Oct 11, 2025 · Grade N/A · Score 0
Inter-Agency Task Force / Initial Inspection
No listed violations.
Oct 5, 2025 · Grade N/A · Score 0
Inter-Agency Task Force / Initial Inspection
No listed violations.
Sep 27, 2025 · Grade N/A · Score 0
Inter-Agency Task Force / Initial Inspection
No listed violations.
Aug 28, 2025 · Grade N/A · Score 16
Cycle Inspection / Initial Inspection
- 02B — Hot TCS food item not held at or above 140 °F. (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)
- 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)
Aug 23, 2025 · Grade N/A · Score 0
Inter-Agency Task Force / Initial Inspection
No listed violations.
Jul 25, 2025 · Grade N/A · Score 0
Inter-Agency Task Force / Initial Inspection
No listed violations.
Jun 15, 2025 · Grade N/A · Score 0
Inter-Agency Task Force / Initial Inspection
No listed violations.