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Inspection History (1)
F
Fri, Sep 11, 2026
Cycle Inspection / Initial Inspection · Establishment Closed by DOHMH. Violations were cited in the following area(s) and those requiring immediate action were addressed.
17 violations10 high
Basic08CPesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.×1
Basic09CDesign, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.×1
Basic10FNon-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 underneath the unit.×1
Basic10EAccurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment×1
Basic08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.×1
Basic10GDishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.×1
Basic10BAnti-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 liquid waste improperly disposed of.×1
High Priority06CFood, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.×1
High Priority04NFilth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.×1
High Priority04LEvidence of mice or live mice in establishment's food or non-food areas.×1
High Priority03AFood, prohibited, from unapproved or unknown source, home canned or home prepared. Animal slaughtered, butchered or dressed (eviscerated, skinned) in establishment. Reduced Oxygen Packaged (ROP) fish not frozen before processing. ROP food prepared on premises transported to another site.×1
High Priority04JProperly 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, cooling, reheating, and holding.×1
High Priority04MLive roaches in facility's food or non-food area.×1
High Priority06FWiping cloths not stored clean and dry, or in a sanitizing solution, between uses.×1
High Priority04HRaw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.×1
High Priority05DNo 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 washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.×1
High Priority02GCold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.×1
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