2022-05-11 · Cycle Inspection / Initial Inspection · Violations were cited · score 0

Code	Description	Critical
02B	Hot food item not held at or above 140º F.	Critical
02G	Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.	Critical
04A	Food Protection Certificate not held by supervisor of food operations.	Critical
04J	Appropriately scaled metal stem-type thermometer or thermocouple not provided or used to evaluate temperatures of potentially hazardous foods during cooking, cooling, reheating and holding.	Critical
10F	Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.	—
10H	Proper sanitization not provided for utensil ware washing operation.	—

2022-05-11 · Administrative Miscellaneous / Initial Inspection · Violations were cited

Code	Description	Critical
20F	Current letter grade sign not posted.	—

2019-11-07 · Cycle Inspection / Re-inspection · Violations were cited · score 40 C

Code	Description	Critical
02B	Hot food item not held at or above 140º F.	Critical
02H	Food not cooled by an approved method whereby the internal product temperature is reduced from 140º F to 70º F or less within 2 hours, and from 70º F to 41º F or less within 4 additional hours.	Critical
04A	Food Protection Certificate not held by supervisor of food operations.	Critical
04L	Evidence of mice or live mice present in facility's food and/or non-food areas.	Critical
08A	Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.	—
10F	Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.	—

2019-10-28 · Cycle Inspection / Initial Inspection · Violations were cited · score 22

Code	Description	Critical
02B	Hot food item not held at or above 140º F.	Critical
04A	Food Protection Certificate not held by supervisor of food operations.	Critical
10F	Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.	—

2019-06-12 · Cycle Inspection / Re-inspection · Violations were cited · score 11 A

Code	Description	Critical
04L	Evidence of mice or live mice present in facility's food and/or non-food areas.	Critical
04N	Filth flies or food/refuse/sewage-associated (FRSA) flies present in facility’s food and/or non-food areas. Filth flies include house flies, little house flies, blow flies, bottle flies and flesh flies. Food/refuse/sewage-associated flies include fruit flies, drain flies and Phorid flies.	Critical
08A	Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.	—

2019-05-24 · Cycle Inspection / Initial Inspection · Violations were cited · score 27

Code	Description	Critical
02G	Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.	Critical
04L	Evidence of mice or live mice present in facility's food and/or non-food areas.	Critical
08A	Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.	—
08C	Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.	—
10F	Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.	—

C & T Cuisine

Inspection history