- Inspection date
- Grade for this visit
- Not yet graded
- Inspection type
- Cycle Inspection / Initial Inspection
- Violation points
- 53
- Recorded citations
- 9
- Marked critical
- 6
Reported action
Violations were cited in the following area(s).
Recorded violations
- 02GCritical
Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
- 02HCritical
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.
- 04HCritical
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
- 04NCritical
Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.
- 06DCritical
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- 06ECritical
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
- 08ANot Critical
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
- 10FNot Critical
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.
- 10GNot Critical
Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.