FEB 18
2026
PASS W/ CONDITIONS 7 violations 3 CRITICAL
Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
Evidence of mice or live mice in establishment's food or non-food areas.
Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
Wash hands sign not posted near or above hand washing sink.
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.