- Inspection date
- Grade for this visit
- Not yet graded
- Inspection type
- Pre-permit (Operational) / Initial Inspection
- Violation points
- 54
- 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.
- 04ACritical
Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
- 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.
- 08CNot Critical
Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
- 10BNot Critical
Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
- 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.