Mar 25, 2026 · Grade A · Score 13
Pre-permit (Operational) / Re-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)
Apr 3, 2025 · Grade N/A · Score 34
Pre-permit (Operational) / Initial Inspection
- 04J — Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding. (critical)
- 02B — Hot TCS food item not held at or above 140 °F. (critical)
- 04H — Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. (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)
- 06E — Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. (critical)