Inspection history

2025-06-16 · Cycle Inspection / Initial Inspection · Violations were cited · score 7 A

Code	Description	Critical
06D	Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.	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.	—

2025-04-23 · Administrative Miscellaneous / Initial Inspection · No violations were recorded at the time of this inspection.

2025-02-12 · Cycle Inspection / Re-inspection · Violations were cited · score 37 C

Code	Description	Critical
02B	Hot TCS food item not held at or above 140 °F.	Critical
02G	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.	Critical
04L	Evidence of mice or live mice in establishment's food or non-food areas.	Critical
06D	Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.	Critical
06F	Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.	Critical
08A	Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.	—

2024-06-10 · Cycle Inspection / Initial Inspection · Violations were cited · score 49

Code	Description	Critical
02B	Hot TCS food item not held at or above 140 °F.	Critical
02G	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.	Critical
04H	Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.	Critical
04L	Evidence of mice or live mice in establishment's food or non-food areas.	Critical
06D	Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.	Critical
06F	Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.	Critical
08A	Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.	—
10C	Lighting inadequate; permanent lighting not provided in food preparation areas, ware washing areas, and storage rooms. Shatterproof bulb or shield to prevent broken glass from falling into food or onto surfaces, not installed.	—

2024-06-10 · Administrative Miscellaneous / Initial Inspection · Violations were cited

Code	Description	Critical
19-10	Failure to display required signage about plastic straw availability	—
20-08	Failure to post or conspicuously post healthy eating information	—

2023-01-09 · Cycle Inspection / Re-inspection · Violations were cited · score 44 C

Code	Description	Critical
02B	Hot TCS food item not held at or above 140 °F.	Critical
02G	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.	Critical
04L	Evidence of mice or live mice in establishment's food or non-food areas.	Critical
05D	No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.	Critical
06D	Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.	Critical
08A	Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.	—

2022-06-27 · Cycle Inspection / Initial Inspection · Violations were cited · score 20

Code	Description	Critical
02B	Hot food item not held at or above 140º F.	Critical
04H	Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.	Critical
06A	Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.	Critical

Megumi

Inspection history