Jun 6, 2025

Reinspection (002)

No violations found.

100

Jun 3, 2025

Reinspection (002)

16 minor violations. 2 corrected on site.

View 16 violations

Containers. in containers designed with drains, drain plugs not in place at all times, except during cleaning.

20-21.20(a)(03)

Openings. perimeter walls / roof not effectively protecting the establishment from the entry of insects / rodents / other animals.

20-21.21(b)

Toilet room. toilet room opening directly into room in which food is prepared / utensils are washed.

20-21.18(c)

Applicability of article; compliance; penalty for violation; variances, etc. operating a food service / processing establishment not conforming to requirements of article ii.

20-19(b)

General. food not in sound condition / safe for human consumption / free from spoilage, filth, other contaminants. food prepared in or obtained from an unlicensed private home or other unlicensed food establishment is considered to be from an unapproved source and may not be used or offered for sale for human consumption in or from a food establishment. (corrected on site)

20-21.01(a)

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. using shipping containers / milk / produce crates as storage racks / support shelves.

20-21.03(a)(02)c

Cleaning frequency. nonfood-contact surfaces of equipment not cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.

20-21.11(a)(07)

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.

20-21.12(g)

Floor junctures. in all new or extensively remodeled establishments utilizing concrete / terrazzo / ceramic tile / similar flooring materials, and where water flush cleaning methods are used, the junctures between walls and floors not coved / not sealed. in all other cases, the juncture between walls and floors shall not present an open seam of more than one-thirty-second of an inch.

20-21.22(f)

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)

Wall protection. walls within water closet compartments / walls within two feet of the front and sides of urinals / hand-washing sinks / utensil-washing sinks / food sinks / mop or utility sinks / walls subject to damage from moisture not provided to a height of at least four feet above the finished floor with a smooth / light-colored impervious surface of a type not adversely affected by moisture or grease except that light-colored wall protection is not required in toilet rooms.

20-21.23(d)

Cleaning physical facilities. general. floor mats / duckboards / walls / ceilings / attached equipment and decorative materials not kept clean. only dustless methods of cleaning floors and walls shall be used, such as vacuum cleaning, wet cleaning, or the use of dust-arresting sweeping compounds with brooms.

20-21.23(i)(01)

Cleaning equipment storage. after use, mops not placed in a position that allows them to air-dry without soiling walls / equipment / supplies.

20-21.28(e)

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)

45

Apr 24, 2025

Reinspection (002)

23 minor violations. 5 corrected on site.

View 23 violations

8-304.11(k) the permit holder shall notify customers that a copy of the most recent establishment inspection report is available upon request by posting a sign or placard in a location in the food establishment that is conspicuous to customers or by another method acceptable to the regulatory authority. (corrected on site)

20-20(c)

Special requirements. manufactured food. all food manufactured, processed, or packaged in commercial food processing establishments or commissaries not labeled according to all applicable laws as defined in tfer 228.78 and 228.79.

20-21.01(b)(06)

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. using shipping containers / milk / produce crates as storage racks / support shelves.

20-21.03(a)(02)c

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]

Cleaning frequency. nonfood-contact surfaces of equipment not cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.

20-21.11(a)(07)

Cleaning frequency. dishwashing machines, the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards as specified in section 20-21.12(b) of this code not cleaned before use; throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and if used, at least every 24 hours.

20-21.11(a)(10)

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.

20-21.12(g)

Toilet fixtures. toilet room not provided with at least one covered waste receptacle.

20-21.18(d)

Toilet room. toilet room opening directly into room in which food is prepared / utensils are washed.

20-21.18(c)

Containers. in containers designed with drains, drain plugs not in place at all times, except during cleaning.

20-21.20(a)(03)

Openings. outside openings not protected against the entrance of insects by filling or closing holes and other gaps along floors / walls / ceilings / tight-fitting, self-closing doors, kept closed / closed windows / screening / properly designed and installed air curtains to control flying insects / other means.

20-21.21(b)

Removing dead or trapped birds / insects / rodents / other pests. dead or trapped birds / insects / rodents / other pests not removed from control devices and the premises at a frequency that prevents the accumulation or attraction of pests and minimizes exposure to decomposing remains.

20-21.21(d)

Controlling pests, generally. the presence of insects, rodents, and other pests shall be controlled to eliminate their presence within the physical facility and its contents and on the contiguous land or property under the control of the permit holder by routinely inspecting the premises for the evidence of pests.\r\n (corrected on site)

20-21.21(a)(02)

Controlling pests, generally. premises not kept in such condition as to prevent the harborage or feeding of insects or rodents. (corrected on site)

20-21.21(a)

Floor junctures. when allowed in this subsection, the juncture between walls and floors presenting an open seam of more than one-thirty-second of an inch.

20-21.22(f)

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)

Wall protection. walls within water closet compartments / walls within two feet of the front and sides of urinals / hand-washing sinks / utensil-washing sinks / food sinks / mop or utility sinks / walls subject to damage from moisture not provided to a height of at least four feet above the finished floor with a smooth / light-colored impervious surface of a type not adversely affected by moisture or grease except that light-colored wall protection is not required in toilet rooms.

20-21.23(d)

Cleaning physical facilities. general. floor mats / duckboards / walls / ceilings / attached equipment and decorative materials not kept clean. only dustless methods of cleaning floors and walls shall be used, such as vacuum cleaning, wet cleaning, or the use of dust-arresting sweeping compounds with brooms.

20-21.23(i)(01)

Use of materials, container prohibitions, poisonous or toxic material containers. rodent bait not contained in a covered, tamper-resistant bait station.

20-21.27(d)(03)

Cleaning equipment storage. after use, mops not placed in a position that allows them to air-dry without soiling walls / equipment / supplies. (corrected on site)

20-21.28(e)

General. walking and driving surfaces of all exterior area of food service establishment not graded to prevent pooling.

20-21.28(a)(02)

32

Dec 26, 2024

Routine Inspection (001)

19 minor violations.

View 19 violations

General. washed / cooked food being stored before service, not protected against cross-contamination from food requiring washing / cooking.

20-21.03(a)(04)

General. packaged / unpackaged food stored in contact with water / un-drained ice.

20-21.03(a)(05)

General. bulk packaged food stored in food warehouse less than 6 inches from walls / stored on the floor / stored on unapproved racks / stored in a manner that does not permit cleaning of the storage area / stored in a manner that does not protect the foods from contamination by splash or other means.

20-21.03(a)(07)

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

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]

Cleaning frequency. nonfood-contact surfaces of equipment not cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.

20-21.11(a)(07)

Single-service articles. single-service and single-use articles not stored at least six inches (15 cm) above the floor on dollies / pallets / racks / skids designed as specified under section 20-21.03(a)2b of this code / not kept in closed cartons that protect them from contamination, except for automatic fire protection sprinkler heads that may be required by law.

20-21.14(c)(01)

Drains. a direct connection between the sewerage system and any drains originating from equipment in which food / portable equipment / utensils are placed is prohibited except for existing properly trapped open sinks.

20-21.17(f)

Toilet fixtures. easily cleanable receptacles not provided for waste materials.

20-21.18(d)

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)

Containers. in containers designed with drains, drain plugs not in place at all times, except during cleaning.

20-21.20(a)(03)

Openings. outside openings not protected against the entrance of insects by filling or closing holes and other gaps along floors / walls / ceilings / tight-fitting, self-closing doors, kept closed / closed windows / screening / properly designed and installed air curtains to control flying insects / other means.

20-21.21(b)

Controlling pests, generally. the presence of insects, rodents, and other pests shall be controlled to eliminate their presence within the physical facility and its contents and on the contiguous land or property under the control of the permit holder by using appropriate methods of pest control, such as trapping devices or other means of pest control as specified under section 20-21.27 of this code.\r\n

20-21.21(a)(03)

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 kept clean.

20-21.23(a)

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)

Cleaning equipment storage. after use, mops not placed in a position that allows them to air-dry without soiling walls / equipment / supplies.

20-21.28(e)

General. walking and driving surfaces of all exterior area of food service establishment not graded to prevent pooling.

20-21.28(a)(02)

Food establishment being constructed /remodeled / altered without plans and specification approved by the health officer

20-25(a)

39

Dec 8, 2023

Reinspection (002)

4 minor violations.

View 4 violations

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.

20-21.12(g)

Containers. garbage / recyclables / returnables / refuse not kept in durable / easily cleanable / insect-proof and rodent-proof containers that do not leak and do not absorb liquids. plastic bags and wet-strength paper bags may be used to line the containers, and they may be used for storage inside the food establishment.

20-21.20(a)(01)

Containers. in containers designed with drains, drain plugs not in place at all times, except during cleaning.

20-21.20(a)(03)

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

20-21.23(a)

82

Green Store