Aug 6, 2025

Routine

No violations found.

100

Dec 6, 2024

Reinspection (002)

4 minor violations. 3 corrected on site.

View 4 violations

Refrigerated storage. methods for rapid cooling. approved methods for rapid cooling not utilized. (corrected on site)

20-21.03(b)(03)

Dispensing utensils. no suitable dispensing utensils provided for employees / consumers during pauses in food preparation / dispensing.

20-21.05(f)

Hair restraint. while handling food or utensils, food employees not wearing effective hair restraints and clothing that covers body hair to prevent the contamination of food or food-contact surfaces. an effective hair restraint means any cap / hat / hair net made of fabric / cord / plastic / paper that effectively covers and holds hair in place. the use of effective hair restraints also applies to any exposed scalp or facial hair where there is the potential for contamination of food or food-contact surfaces. an effective hair restraint shall also be used in the partial or complete absence of scalp hair to preclude touching of the scalp and returning to food handling without hand-washing. facial hair restraints are not be required when facial hair is well-groomed and trimmed. (corrected on site)

20-21.08(f)

Wiping cloths. moist cloths used for cleaning nonfood-contact surfaces of equipment such as counters, dining table tops and shelves not clean / not rinsed frequently in one of the sanitizing solutions permitted in section 20-21.12(e)(02) through (06) of this code / used for no other purpose. these cloths shall be stored in the sanitizing solution between uses. (corrected on site)

20-21.11(c)(03)

82

Oct 23, 2024

Routine Inspection (001)

22 minor violations. 12 corrected on site.

View 22 violations

Cross contamination. except as specified in subitem c of this item, food not protected from cross contamination by separating raw animal foods during storage, preparation, holding and display from: raw ready to eat foods including other raw animal food such as fish for sushi or molluscan shellfish or other raw ready to eat food such as vegetables; cooked ready to eat foods. frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready to eat food. (corrected on site)

20-21.02(b)(01)

General. container of food not stored a minimum of 6 inches above the floor.

20-21.03(a)(02)

Refrigerated storage. methods for rapid cooling. approved methods for rapid cooling not utilized. (corrected on site)

20-21.03(b)(03)

Refrigerated storage. disposition of ready to eat foods. not discarding time/temperature controlled for safety (tcs) , ready to eat food where either temperature or time combination has exceeded. (corrected on site)

20-21.03(b)(11)

Refrigerated storage. refrigeration facilities. each mechanically refrigerated facility storing time/temperature controlled for safety (tcs) food shall be provided with numerically scaled indicating thermometer, accurate to 3°f if scaled in fahrenheit only. . recording thermometers, accurate to 3°f if scaled in fahrenheit only, may be used in lieu of indicating thermometers. thermometers that are scaled in celsius or dually scaled in celsius and fahrenheit shall be designed to be easily readable and accurate to ±(1.05°c) in the intended range of use.

20-21.03(b)(01)

Hot storage. time/temperature controlled for safety (tcs) food in hot storage not being held at 135°f (57°c) or above. (corrected on site)

20-21.03(c)(02)

Dispensing utensils. no suitable dispensing utensils provided for employees / consumers during pauses in food preparation / dispensing. (corrected on site)

20-21.05(f)

Plumbing fixture installation. plumbing fixtures, including compartment type utensil-and-food sinks, hand-washing sinks and mop or utility sinks, not installed to preclude splashes from running down mounting surfaces behind and adjacent to the fixture. acceptable installation methods include a liquid tight seal between fixture and mounting surface, insertion into a precut counter, table or cabinet with a perimeter seal or any other effective method. all materials used shall be safe, smooth, impervious and easily cleanable.

20-21.10(m)

Materials; general. all equipment and utensils not maintained in good repair.

20-21.10(a)

Materials; general. sponges. sponges used in contact with cleaned and sanitized or in-use food-contact surfaces. (corrected on site)

20-21.10(a)(07)

Wiping cloths. moist cloths used for cleaning nonfood-contact surfaces of equipment such as counters, dining table tops and shelves not clean / not rinsed frequently in one of the sanitizing solutions permitted in section 20-21.12(e)(02) through (06) of this code / used for no other purpose. these cloths shall be stored in the sanitizing solution between uses. (corrected on site)

20-21.11(c)(03)

Using chemicals for sanitization. when using chemicals for sanitization, a test kit or other device that accurately measures the concentration of the solution in parts per million or milligrams per liter not provided and used. (corrected on site)

20-21.12(g)

Toilet room. toilet room not provided with tight-fitting / self-closing / solid doors, which shall be closed except during cleaning or maintenance except that this requirement does not apply to a toilet room that is located outside a food establishment and does not open directly into the food establishment such as a toilet room that is provided by the management of a shopping mall or stadium-type facilities.

20-21.18(c)

Hand-washing sink installation. hand-washing sink not accessible to employees at all times. (corrected on site)

20-21.19(a)

Hand-washing sink supplies. supply of hand-cleansing liquid / powder / bar soap not available at each hand-washing sink or group of two adjacent hand-washing sinks. (corrected on site)

20-21.19(c)

Attachments. light fixtures / vent covers / wall-mounted fans / similar equipment not including decorative items attached to walls and ceilings not easily cleanable / not maintained in good repair / not kept clean.

20-21.23(g)

Maintenance. walls / ceilings, including doors, windows, skylights, and similar closures, not maintained in good repair.

20-21.23(a)

Construction. walls, including nonsupporting partitions / wall coverings / ceilings, of walk-in refrigerating units / food preparation areas / food storage areas / food display areas / equipment-washing areas / utensil-washing areas not light-colored / smooth / nonabsorbent / easily cleanable except for ceilings over areas used only for beverage preparation and/or service. concrete or pumice blocks used for interior wall construction in these locations shall be finished and sealed to provide an easily cleanable surface except in dry storage areas.

20-21.23(b)

Storage, separation of materials. poisonous or toxic materials not stored so they cannot contaminate food / equipment / utensils / linens / single-service and single-use articles. this may be accomplished by separating the poisonous / toxic material by spacing / partitioning and locating the poisonous / toxic material in an area that is not above food / equipment / utensils / linens / single-service or single-use articles. this item does not apply to equipment or utensil cleaners or sanitizers that are stored in utensil-washing areas for availability and convenience if the materials are stored to prevent contamination of food / equipment / utensils / linens / or single-service or single-use articles. (corrected on site)

20-21.27(c)

Labeling of materials. working containers used for storing poisonous / toxic materials such as cleaners and sanitizers taken from bulk supplies not clearly / individually identified with the common name of the material. (corrected on site)

20-21.27(b)

Food establishment failed to maintain on premises a certificate of completion of the food handler course for each food employee.

20-53(g)

\"no smoking\" signs or the international \"no smoking\" symbol not clearly and conspicuously posted in a public place where smoking is prohibited

21-244(a)

33

Sep 10, 2024

Routine

2 minor violations.

View 2 violations

Maintenance. walls / ceilings, including doors, windows, skylights, and similar closures, not maintained in good repair.

20-21.23(a)

General. food establishment and all parts of the property used in connection with operations of the establishment not kept free of litter and items that are unnecessary to the operation or maintenance of the establishment, such as equipment that is nonfunctional or no longer in use.

20-21.28(a)(01)

90

Aug 30, 2024

Routine

8 minor violations.

View 8 violations

Applicability of article; compliance; penalty for violation; variances, etc. permit holder / person in charge of the food establishment / mobile food unit not in compliance in accordance with provisions of article ii concerning food storage / food preparation / food display / training of employees in basic food safety principles including allergy awareness / not ensuring that food and conditional employees are informed of their responsibility to report information regarding health and activities as they relate to diseases that are transmissible through food / not ensuring written procedures and plans are developed by the food establishment are maintained / implemented.

20-19(d)

General. contamination event. food establishment without written procedures for employees to follow when responding to vomiting or diarrheal events.

20-21.07(a)(03)

Materials; general. multi-use equipment and utensils not designed, constructed and repaired with safe materials, including finishing materials / not corrosion-resistant and nonabsorbent / not smooth, easily cleanable and durable under conditions of normal use.

20-21.10(a)

Cleaning frequency. dry cleaning. surfaces of utensils and equipment contacting food that is not time/temperature controlled for safety (tcs) food not cleaned in equipment such as ice bins, beverage dispensing nozzles, enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer; or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. this subsection does not apply when dry cleaning methods are used as specified in subitems a and b of this item.

20-21.11(a)(08)c[04]

Other liquid wastes and rainwater. condensate drainage and other nonsewage liquids and rainwater not drained from point of discharge to disposal according to law.

20-21.17(g)

Toilet installation. toilet facility not installed according to all applicable laws.

20-21.18(a)

Floors. floors and floor coverings of all food preparation, food storage, utensil-washing areas, walk-in refrigerating units, dressing rooms, locker rooms, and toilet rooms shall be maintained in good repair.

20-21.22(a)

Maintenance. walls / ceilings, including doors, windows, skylights, and similar closures, not maintained in good repair.

20-21.23(a)

67

Gabrielas