APR 1
2026
PASS W/ CONDITIONS 18 violations 9 CRITICAL
Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condi
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
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 liq
No approved written standard operating procedure for avoiding contamination by refillable returnable containers.
Food preparation area, food storage area, or other area used by employees or patrons, contaminated by sewage or liquid waste.
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
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, co
Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment
Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures
Toilet facility not maintained or provided with toilet paper, waste receptacle or self-closing door.
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 under
Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
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
Wash hands sign not posted near or above hand washing sink.
Lighting inadequate; permanent lighting not provided in food preparation areas, ware washing areas, and storage rooms. Shatterproof bulb or shield to prevent broken glass from falling into food or ont
Contract with a pest management professional not in place. Record of extermination activities not kept on premises.
Food contact surface, refillable, reusable containers, or equipment improperly constructed, placed or maintained. Unacceptable material used. Culinary sink or other acceptable method not provided for
Evidence of rats or live rats in establishment's food or non-food areas.