Inspection history

2025-03-11 · Cycle Inspection / Initial Inspection · Violations were cited · score 13 A

Code	Description	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
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.	—

2024-04-17 · Cycle Inspection / Re-inspection · Violations were cited · score 32 C

Code	Description	Critical
04C	Food worker/food vendor does not use utensil or other barrier to eliminate bare hand contact with food that will not receive adequate additional heat treatment.	Critical
04H	Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.	Critical
06D	Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.	Critical
06E	Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.	Critical
10B	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.	—
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.	—

2023-11-09 · Cycle Inspection / Initial Inspection · Violations were cited · score 27

Code	Description	Critical
02B	Hot TCS food item not held at or above 140 °F.	Critical
04H	Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.	Critical
06F	Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.	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.	—
10G	Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.	—

2023-05-04 · Cycle Inspection / Re-inspection · Violations were cited · score 12 A

Code	Description	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
10G	Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.	—

2022-07-06 · Cycle Inspection / Initial Inspection · Violations were cited · score 0

Code	Description	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
10D	Mechanical or natural ventilation not provided, inadequate, improperly installed, in disrepair or fails to prevent and control excessive build-up of grease, heat, steam condensation, vapors, odors, smoke or fumes.	—

2022-07-06 · Administrative Miscellaneous / Initial Inspection · Violations were cited

Code	Description	Critical
28-04	Equipment used for ROP not approved by the Department	—

Suyo Gastrofusion

Inspection history