2024-06-28 · Cycle Inspection / Initial Inspection · Violations were cited · score 29

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
04H	Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.	Critical
04J	Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.	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

2023-03-11 · Cycle Inspection / Re-inspection · Violations were cited · score 11 A

Code	Description	Critical
04L	Evidence of mice or live mice in establishment's food or non-food areas.	Critical
08A	Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.	—

2023-03-11 · Administrative Miscellaneous / Re-inspection · Violations were cited

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

2023-02-17 · Cycle Inspection / Initial Inspection · Violations were cited · score 32

Code	Description	Critical
04J	Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.	Critical
04L	Evidence of mice or live mice in establishment's food or non-food areas.	Critical
06C	Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.	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
08A	Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.	—

2023-02-17 · Administrative Miscellaneous / Initial Inspection · Violations were cited

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

2022-01-12 · Pre-permit (Operational) / Re-inspection · Violations were cited · score 24 B

Code	Description	Critical
04L	Evidence of mice or live mice present in facility's food and/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	Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.	—
09C	Food contact surface not properly maintained.	—
10B	Plumbing not properly installed or maintained; anti-siphonage or backflow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly.	—
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.	—

2021-08-16 · Pre-permit (Operational) / Initial Inspection · Violations were cited · score 40

Code	Description	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
04L	Evidence of mice or live mice present in facility's food and/or non-food areas.	Critical
06E	Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.	Critical
08A	Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.	—
10B	Plumbing not properly installed or maintained; anti-siphonage or backflow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly.	—
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.	—
10J	Hand wash sign not posted	—

Sweetory

Inspection history