Oct 28, 2025

Routine

No violations found.

100

Apr 30, 2025

Routine

1 major violation.

View 1 violation

4-2B - food-contact surfaces: cleaned & sanitized

Inspector notes: Observed employee handle clean dishes with dirty gloves CA: Equipment food-contact surfaces and utensils shall be cleaned: (i) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. It does not apply if the food-contact surface or utensil is in contact with a succession of different types of raw meat and raw poultry each requiring a higher cooking temperature as specified under DPH Rule 511-6-1.04(5)(a) than the previous type such as preparing raw pork followed by cutting raw poultry on the same cutting board; P (ii) Each time there is a change from working with raw foods to working with ready-to-eat foods; P (iii) Between uses with raw fruits and vegetables and with Time/Temperature Control for safety food; P (iv) Before using or storing a...

511-6-1.05(7)(b)

90

Feb 3, 2025

Initial

1 critical violation. 6 minor violations.

View 7 violations

4-2B - food-contact surfaces: cleaned & sanitized

Inspector notes: Observed bar dishwasher failure to reach final rinse 180F Mechanical Warewashing, Hot Water Sanitization Temperatures CA: Except as specified in paragraph 2 of this subsection, in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194ºF (90ºC), or less than: Pf (i) For a stationary rack, single temperature machine, 165ºF (74ºC); Pf or (ii) For all other machines, 180ºF (82ºC)

511-6-1.05(6)(l)

15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used