Inspection history

2025-01-06 · Cycle Inspection / Re-inspection · Violations were cited · score 9 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
09C	Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.	—
09E	Wash hands sign not posted near or above hand washing sink.	—

2024-05-23 · Cycle Inspection / Initial Inspection · Violations were cited · score 39

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
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
06E	Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.	Critical
06F	Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.	Critical
09B	Thawing procedure improper.	—

2024-05-23 · Administrative Miscellaneous / Initial Inspection · Violations were cited

Code	Description	Critical
20-06	Current letter grade or Grade Pending card not posted	—

2022-12-29 · Cycle Inspection / Re-inspection · Violations were cited · score 38 C

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
04A	Food Protection Certificate (FPC) not held by manager or supervisor of food operations.	Critical
04K	Evidence of rats or live rats 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
08A	Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.	—
10G	Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.	—

2022-06-07 · Cycle Inspection / Initial Inspection · Violations were cited · score 33

Code	Description	Critical
02I	Food prepared from ingredients at ambient temperature not cooled to 41º F or below within 4 hours.	Critical
04L	Evidence of mice or live mice present in facility's food and/or non-food areas.	Critical
05D	Hand washing facility not provided in or near food preparation area and toilet room. Hot and cold running water at adequate pressure to enable cleanliness of employees not provided at facility. Soap and an acceptable hand-drying device not provided.	Critical
06A	Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.	Critical
08A	Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.	—
10J	Hand wash sign not posted	—

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

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

Siips Bubble

Inspection history