- Inspection date
- Grade for this visit
- Not yet graded
- Inspection type
- Pre-permit (Operational) / Initial Inspection
- Violation points
- 50
- Recorded citations
- 8
- Marked critical
- 6
Reported action
Violations were cited in the following area(s).
Recorded violations
- 02BCritical
Hot TCS food item not held at or above 140 °F.
- 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.
- 04LCritical
Evidence of mice or live mice in establishment's food or non-food areas.
- 06ACritical
Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.
- 06CCritical
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.
- 06DCritical
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- 08ANot Critical
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
- 10GNot Critical
Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.