- Inspection date
- Grade for this visit
- Not yet graded
- Inspection type
- Pre-permit (Operational) / Initial Inspection
- Violation points
- 39
- 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.
- 02FCritical
Meat, fish, molluscan shellfish, unpasteurized raw shell eggs, poultry or other TCS offered or served raw or undercooked and written notice not provided to consumer.
- 04JCritical
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.
- 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.
- 06ECritical
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
- 06FCritical
Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
- 09CNot Critical
Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
- 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.