Jul 30, 2025 · Grade N/A · Score 4
Pre-permit (Non-operational) / Compliance 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)
Jul 21, 2025 · Grade N/A · Score 47
Pre-permit (Non-operational) / Re-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)
- 28-06 — Contract with a pest management professional not in place. Record of extermination activities not kept on premises. (critical)
- 04K — Evidence of rats or live rats in establishment's food or non-food areas. (critical)
- 05H — No approved written standard operating procedure for avoiding contamination by refillable returnable containers. (critical)
- 10E — Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment (critical)
- 08A — Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. (critical)
Jul 21, 2025 · Grade N/A · Score N/A
Administrative Miscellaneous / Re-inspection
- 20-08 — Failure to post or conspicuously post healthy eating information (critical)
Jul 8, 2025 · Grade N/A · Score 40
Pre-permit (Non-operational) / Initial Inspection
- 05F — Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures (critical)
- 08C — Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used. (critical)
- 06F — Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses. (critical)
- 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)