Jan 30, 2026 · Grade A · Score 12
Pre-permit (Operational) / Re-inspection
- 09B — Thawing procedure improper. (critical)
- 02A — Time/Temperature Control for Safety (TCS) food not cooked to required minimum internal temperature. • Poultry, poultry parts, ground and comminuted poultry, all stuffing containing poultry, meats, fish or ratites to or above 165 °F for 15 seconds with no interruption of the cooking process • Ground meat, and food containing ground and comminuted meat, to or above 158 °F for 15 seconds with no interruption of the cooking process, except per individual customer request • Pork, any food containing pork to or above 150 °F for 15 seconds • Mechanically tenderized or injected meats to or above 155 °F. • Whole meat roasts and beef steak to or above required temperature and time except per individual customer request • Raw animal foods cooked in microwave to or above165 °F, covered, rotated or stirred • All other foods to or above 140 °F for 15 seconds; shell eggs to or above 145 °F for 15 seconds except per individual customer request. (critical)
Dec 16, 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)
- 20-08 — Failure to post or conspicuously post healthy eating information (critical)
Dec 16, 2025 · Grade N/A · Score 72
Pre-permit (Operational) / Initial Inspection
- 04K — Evidence of rats or live rats in establishment's food or non-food areas. (critical)
- 04A — Food Protection Certificate (FPC) not held by manager or supervisor of food operations. (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)
- 08A — Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. (critical)
- 02B — Hot TCS food item not held at or above 140 °F. (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)