Dec 9, 2025

Routine

No violations found.

100

Dec 7, 2025

Reinspection (002)

19 minor violations. 5 corrected on site.

View 19 violations

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)

Imminent health hazard. ceasing operations and reporting. food establishment did not immediately discontinue operations and notify the regulatory authority when an imminent health hazard existed because of an emergency, such as a fire, flood, power outage, sewage water back-flow, extended interruption of electrical or water service, misuse of poisonous or toxic materials, onset of an apparent foodborne disease outbreak, gross unsanitary occurrence or condition or similar event, that might result in the contamination of food, or that might prevent time/temperature controlled for safety (tcs) food from being held at required temperatures.

20-21.02(d)(01)a

General. the internal temperature of time/temperature controlled for safety (tcs) food not maintained at 41°f (05°c) or below or 135°f (57°c) or above at all times, except as otherwise provided in this article or unless a packaged product is so labeled as exempted and approved by the appropriate state or federal health authority. (corrected on site)

20-21.02(a)(01)

Refrigerated storage. date marking of ready to eat foods. time/temperature controlled for safety (tcs) and ready to eat food stored at 41°f (5°c) for more than seven days. (corrected on site)

20-21.03(b)(10)b

General. contamination event. food establishment without written procedures for employees to follow when responding to vomiting or diarrheal events. (corrected on site)

20-21.07(a)(03)

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

20-21.10(a)(07)

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)

Chemicals. machines (single-tank, stationary-rack, door-type machines and spray-type glass washers) using chemicals for sanitization not provided with wash water greater than 120°f (49°c).

20-21.13(g)(01)

Chemicals. machines (single-tank, stationary-rack, door-type machines and spray-type glass washers) using chemicals for sanitization not provided with automatically dispensed chemicals.

20-21.13(g)(03)

Storage. facilities for the storage of knives, forks, and spoons shall be designed and used to present the handle to the employee or consumer.

20-21.14(b)(03)

Water under pressure. hot water is less 100°f (38°c). minimum acceptable temperature is 110°f (43°c) except as specified in section 20-21.12(d)(02) and 20-21.19(b) of this code. hot water generation and distribution systems shall be sufficient to meet the peak hot water demand throughout the food establishment.

20-21.15(c)

Hand-washing sink faucets. hand-washing sink not equipped to provide water at a temperature of at least 100°f (38°c) through a mixing valve or combination faucet. hand-washing sinks in facilities providing custodial care for preschool age children that are used only by the children may provide only cold running water.

20-21.19(b)

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 kept clean.

20-21.22(a)

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

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)

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)

39

Jul 2, 2025

Routine Inspection (001)

13 minor violations.

View 13 violations

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 kept clean.

20-21.22(a)

Maintenance. walls / ceilings, including doors, windows, skylights, and similar closures, not kept clean.

20-21.23(a)

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.

20-20(c)

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. 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)

Storage. glasses and cups not stored inverted / other stored utensils not covered or inverted, wherever practical.

20-21.14(b)(03)

Single-service articles. single-service and single-use articles not handled / displayed / dispensed in a manner that prevents contamination of surfaces that may come in contact with food or with the mouth of the user.

20-21.14(c)(02)

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 eliminating harborage conditions.\r\n

20-21.21(a)(04)

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)

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)

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)

52

Oct 27, 2024

Routine Inspection (001)

4 minor violations.

View 4 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.

20-20(c)

General. plumbing not sized / installed / maintained according to applicable laws.

20-21.17(a)

Containers. containers stored outside the establishment / dumpsters / compactors / compactor systems / receptacles / waste handling units for refuse / recyclables / and returnables not provided with tight-fitting lids / doors / covers, not kept covered when not in actual use. in containers designed with drains, drain plugs shall be in place at all times, except during cleaning.

20-21.20(a)(03)

Controlling pests, generally. effective measures intended to eliminate the presence of rodents, flies, cockroaches, and other insects on the premises not utilized.

20-21.21(a)

82

Jan 12, 2024

Routine Inspection (001)

2 minor violations.

View 2 violations

Testing of the final rinse temperature not done by means of an irreversible registering temperature indicator or heat sensitive indicating paper traveling through the final rinse chamber in the same manner as equipment and utensils, at the dish level during a normal rinse cycle.

20-21.13(i)

Backflow. an air gap between the water supply inlet and the flood level rim of the plumbing fixture / equipment / or nonfood equipment not at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch). a backflow or backsiphonage prevention device installed on a water supply system shall meet american society of sanitary engineering (asse) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. a backflow prevention device shall be located so that it can be serviced and maintained. a hose shall not be attached to a faucet unless a backflow prevention device is installed.

20-21.17(c)

90

Holly Hall Kitchen #1