JIM'S ON MAIN
785 EAST MAIN STREET, ROCHESTER, NY 14605 · Restaurant (Restaurant)
Inspection summary
JIM'S ON MAIN has been inspected 49 times by New York State Department of Health (NYSDOH) since February 17, 2009. The most recent inspection, on June 9, 2026, recorded 7 infractions.
5 of 49 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 39 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.
Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.
What these findings mean
Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.
Food temperature controlHigher risk
Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.
Recorded 68 times across 30 separate inspections, most recently on June 9, 2026. For example:
Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Cleaning and sanitizingHigher risk
Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.
Recorded 41 times across 27 separate inspections, most recently on June 9, 2026. For example:
Wiping cloths dirty, not stored properly in sanitizing solutions
Protecting food from contaminationHigher risk
This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.
Recorded 32 times across 25 separate inspections, most recently on May 18, 2026. For example:
Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
PestsHigher risk
Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.
Recorded 30 times across 22 separate inspections, most recently on June 9, 2026. For example:
Insects, rodents present
Handwashing and staff hygieneHigher risk
Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.
Recorded 19 times across 13 separate inspections, most recently on January 29, 2024. For example:
Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
About this data
These results come from New York State Department of Health (NYSDOH), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.
49 inspections
- Re-Inspection
7 infractions
- 14A: Insects, rodents present
- Not Critical Violation
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Not Critical Violation
- 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Not Critical Violation
- 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
- Not Critical Violation
- 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Not Critical Violation
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Not Critical Violation
- 14C: Pesticide application not supervised by a certified applicator
- Not Critical Violation
- 14A: Insects, rodents present
- Inspection
18 infractions
- 11D: Non food contact surfaces of equipment not clean
- Not Critical Violation
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Not Critical Violation
- 5B: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
- Critical Violation
- 14C: Pesticide application not supervised by a certified applicator
- Not Critical Violation
- 5A: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
- Critical Violation
- 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Not Critical Violation
- 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
- Not Critical Violation
- 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Not Critical Violation
- 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Not Critical Violation
- 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Not Critical Violation
- 1H: Food from unapproved source, spoiled, adulterated on premises.
- Critical Violation
- 2C: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Critical Violation
- 5E: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
- Critical Violation
- 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Not Critical Violation
- 3B: Food workers do not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking or otherwise contaminating their hands.
- Critical Violation
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Not Critical Violation
- 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Not Critical Violation
- 14A: Insects, rodents present
- Not Critical Violation
- 11D: Non food contact surfaces of equipment not clean
- Re-Inspection
2 infractions
- 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Not Critical Violation
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Not Critical Violation
- 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Inspection
12 infractions
- 3B: Food workers do not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking or otherwise contaminating their hands.
- Critical Violation
- 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
- Not Critical Violation
- 14A: Insects, rodents present
- Not Critical Violation
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Not Critical Violation
- 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Not Critical Violation
- 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Not Critical Violation
- 5C: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Critical Violation
- 14C: Pesticide application not supervised by a certified applicator
- Not Critical Violation
- 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Not Critical Violation
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Not Critical Violation
- 5A: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
- Critical Violation
- 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Not Critical Violation
- 3B: Food workers do not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking or otherwise contaminating their hands.
- Re-Inspection
7 infractions
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Not Critical Violation
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Not Critical Violation
- 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Not Critical Violation
- 14A: Insects, rodents present
- Not Critical Violation
- 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Not Critical Violation
- 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Not Critical Violation
- 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Not Critical Violation
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Inspection
14 infractions
- 5A: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
- Critical Violation
- 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
- Not Critical Violation
- 14A: Insects, rodents present
- Not Critical Violation
- 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Not Critical Violation
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Not Critical Violation
- 5C: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Critical Violation
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Not Critical Violation
- 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Not Critical Violation
- 8C: Improper use and storage of clean, sanitized equipment and utensils
- Not Critical Violation
- 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Not Critical Violation
- 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Not Critical Violation
- 1D: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
- Critical Violation
- 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Not Critical Violation
- 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Not Critical Violation
- 5A: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
- Re-Inspection
6 infractions
- 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Not Critical Violation
- 14A: Insects, rodents present
- Not Critical Violation
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Not Critical Violation
- 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Not Critical Violation
- 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Not Critical Violation
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Not Critical Violation
- 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Re-Inspection
8 infractions
- 5C: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Critical Violation
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Not Critical Violation
- 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Not Critical Violation
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Not Critical Violation
- 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Not Critical Violation
- 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Not Critical Violation
- 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Not Critical Violation
- 14A: Insects, rodents present
- Not Critical Violation
- 5C: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Inspection
7 infractions
- 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Not Critical Violation
- 14A: Insects, rodents present
- Not Critical Violation
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Not Critical Violation
- 5C: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Critical Violation
- 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Not Critical Violation
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Not Critical Violation
- 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Not Critical Violation
- 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Re-Inspection
6 infractions
- 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
- Not Critical Violation
- 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Not Critical Violation
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Not Critical Violation
- 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Not Critical Violation
- 14A: Insects, rodents present
- Not Critical Violation
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Not Critical Violation
- 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
- Inspection
10 infractions
- 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Not Critical Violation
- 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Not Critical Violation
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Not Critical Violation
- 14A: Insects, rodents present
- Not Critical Violation
- 2C: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Critical Violation
- 5B: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
- Critical Violation
- 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Not Critical Violation
- 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
- Not Critical Violation
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Not Critical Violation
- 5C: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Critical Violation
- 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Re-Inspection
4 infractions
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Not Critical Violation
- 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Not Critical Violation
- 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
- Not Critical Violation
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Not Critical Violation
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Inspection
6 infractions
- 11D: Non food contact surfaces of equipment not clean
- Not Critical Violation
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Not Critical Violation
- 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
- Not Critical Violation
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Not Critical Violation
- 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Not Critical Violation
- 5C: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Critical Violation
- 11D: Non food contact surfaces of equipment not clean
- Re-Inspection
8 infractions
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Not Critical Violation
- 11D: Non food contact surfaces of equipment not clean
- Not Critical Violation
- 14C: Pesticide application not supervised by a certified applicator
- Not Critical Violation
- 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Not Critical Violation
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Not Critical Violation
- 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Not Critical Violation
- 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Not Critical Violation
- 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Not Critical Violation
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Re-Inspection
15 infractions
- 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- Not Critical Violation
- 11D: Non food contact surfaces of equipment not clean
- Not Critical Violation
- 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Not Critical Violation
- 5E: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
- Critical Violation
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Not Critical Violation
- 2B: Food workers prepare raw and cooked or ready to eat food products without 'thorough handwashing and sanitary glove changing in between.
- Critical Violation
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Not Critical Violation
- 14A: Insects, rodents present
- Not Critical Violation
- 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Not Critical Violation
- 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Not Critical Violation
- 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Not Critical Violation
- 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Not Critical Violation
- 14C: Pesticide application not supervised by a certified applicator
- Not Critical Violation
- 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
- Not Critical Violation
- 5C: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Critical Violation
- 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- Re-Inspection
8 infractions
- 5E: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
- Critical Violation
- 8F: Improper thawing procedures used
- Not Critical Violation
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Not Critical Violation
- 14C: Pesticide application not supervised by a certified applicator
- Not Critical Violation
- 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
- Not Critical Violation
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Not Critical Violation
- 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Not Critical Violation
- 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Not Critical Violation
- 5E: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
- Inspection
10 infractions
- 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Not Critical Violation
- 14C: Pesticide application not supervised by a certified applicator
- Not Critical Violation
- 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Not Critical Violation
- 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
- Not Critical Violation
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Not Critical Violation
- 5E: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
- Critical Violation
- 8B: In use food dispensing utensils improperly stored
- Not Critical Violation
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Not Critical Violation
- 5C: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Critical Violation
- 11D: Non food contact surfaces of equipment not clean
- Not Critical Violation
- 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Re-Inspection
0 infractions
- Re-Inspection
5 infractions
- 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Not Critical Violation
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Not Critical Violation
- 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
- Not Critical Violation
- 8B: In use food dispensing utensils improperly stored
- Not Critical Violation
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Not Critical Violation
- 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Re-Inspection
6 infractions
- 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Not Critical Violation
- 8B: In use food dispensing utensils improperly stored
- Not Critical Violation
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Not Critical Violation
- 5A: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
- Critical Violation
- 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
- Not Critical Violation
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Not Critical Violation
- 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Inspection
8 infractions
- 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
- Not Critical Violation
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Not Critical Violation
- 5A: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
- Critical Violation
- 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- Not Critical Violation
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Not Critical Violation
- 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Not Critical Violation
- 8B: In use food dispensing utensils improperly stored
- Not Critical Violation
- 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Not Critical Violation
- 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
- Inspection
4 infractions
- 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Not Critical Violation
- 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Not Critical Violation
- 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Not Critical Violation
- 11D: Non food contact surfaces of equipment not clean
- Not Critical Violation
- 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Inspection
6 infractions
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Not Critical Violation
- 4D: Other Violations Deemed a Public Health Hazard by the Permit Issuing Official {14-1.10(a)}
- Critical Violation
- 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Not Critical Violation
- 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Not Critical Violation
- 12A: Hot, cold running water not provided, pressure inadequate
- Not Critical Violation
- 2B: Food workers prepare raw and cooked or ready to eat food products without 'thorough handwashing and sanitary glove changing in between.
- Critical Violation
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Inspection
8 infractions
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Not Critical Violation
- 14C: Pesticide application not supervised by a certified applicator
- Not Critical Violation
- 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Not Critical Violation
- 13B: Garbage storage areas not properly constructed or maintained, creating a nuisance
- Not Critical Violation
- 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Not Critical Violation
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Not Critical Violation
- 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
- Not Critical Violation
- 14A: Insects, rodents present
- Not Critical Violation
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Inspection
2 infractions
- 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Not Critical Violation
- 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
- Not Critical Violation
- 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Inspection
6 infractions
- 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Not Critical Violation
- 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
- Not Critical Violation
- 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
- Critical Violation
- 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Not Critical Violation
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Not Critical Violation
- 11D: Non food contact surfaces of equipment not clean
- Not Critical Violation
- 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Inspection
4 infractions
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Not Critical Violation
- 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Not Critical Violation
- 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
- Not Critical Violation
- 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Not Critical Violation
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Inspection
2 infractions
- 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Not Critical Violation
- 14C: Pesticide application not supervised by a certified applicator
- Not Critical Violation
- 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Inspection
1 infraction
- 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Not Critical Violation
- 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Re-Inspection
1 infraction
- 5A: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
- Critical Violation
- 5A: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
- Re-Inspection
3 infractions
- 5A: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
- Critical Violation
- 5E: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
- Critical Violation
- 1H: Food from unapproved source, spoiled, adulterated on premises.
- Critical Violation
- 5A: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
- Re-Inspection
6 infractions
- 1H: Food from unapproved source, spoiled, adulterated on premises.
- Critical Violation
- 2E: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Critical Violation
- 5E: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
- Critical Violation
- 5A: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
- Critical Violation
- 14A: Insects, rodents present
- Not Critical Violation
- 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Not Critical Violation
- 1H: Food from unapproved source, spoiled, adulterated on premises.
- Re-Inspection
3 infractions
- 5E: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
- Critical Violation
- 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Not Critical Violation
- 16: Miscellaneous, Economic Violation, Choking Poster, Training.
- Not Critical Violation
- 5E: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
- Re-Inspection
13 infractions
- 5A: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
- Critical Violation
- 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Not Critical Violation
- 1H: Food from unapproved source, spoiled, adulterated on premises.
- Critical Violation
- 2E: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Critical Violation
- 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Not Critical Violation
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Not Critical Violation
- 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Not Critical Violation
- 5C: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Critical Violation
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Not Critical Violation
- 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
- Not Critical Violation
- 5B: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
- Critical Violation
- 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Not Critical Violation
- 5E: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
- Critical Violation
- 5A: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
- Re-Inspection
13 infractions
- 14A: Insects, rodents present
- Not Critical Violation
- 11D: Non food contact surfaces of equipment not clean
- Not Critical Violation
- 5E: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
- Critical Violation
- 1D: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
- Critical Violation
- 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Not Critical Violation
- 2E: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Critical Violation
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Not Critical Violation
- 5A: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
- Critical Violation
- 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Not Critical Violation
- 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Not Critical Violation
- 4A: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Critical Violation
- 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Not Critical Violation
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Not Critical Violation
- 14A: Insects, rodents present
- Re-Inspection
5 infractions
- 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Not Critical Violation
- 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Not Critical Violation
- 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Not Critical Violation
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Not Critical Violation
- 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Not Critical Violation
- 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Inspection
5 infractions
- 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Not Critical Violation
- 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Not Critical Violation
- 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Not Critical Violation
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Not Critical Violation
- 14A: Insects, rodents present
- Not Critical Violation
- 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Re-Inspection
9 infractions
- 16: Miscellaneous, Economic Violation, Choking Poster, Training.
- Not Critical Violation
- 5A: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
- Critical Violation
- 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Not Critical Violation
- 14A: Insects, rodents present
- Not Critical Violation
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Not Critical Violation
- 2E: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Critical Violation
- 5B: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
- Critical Violation
- 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Not Critical Violation
- 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Not Critical Violation
- 16: Miscellaneous, Economic Violation, Choking Poster, Training.
- Re-Inspection
14 infractions
- 16: Miscellaneous, Economic Violation, Choking Poster, Training.
- Not Critical Violation
- 2E: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Critical Violation
- 14A: Insects, rodents present
- Not Critical Violation
- 4A: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Critical Violation
- 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Not Critical Violation
- 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Not Critical Violation
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Not Critical Violation
- 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Not Critical Violation
- 2C: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Critical Violation
- 11D: Non food contact surfaces of equipment not clean
- Not Critical Violation
- 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Not Critical Violation
- 5B: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
- Critical Violation
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Not Critical Violation
- 5A: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
- Critical Violation
- 16: Miscellaneous, Economic Violation, Choking Poster, Training.
- Re-Inspection
19 infractions
- 4A: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Critical Violation
- 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Not Critical Violation
- 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Not Critical Violation
- 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Not Critical Violation
- 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Not Critical Violation
- 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Not Critical Violation
- 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Not Critical Violation
- 5C: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Critical Violation
- 5E: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
- Critical Violation
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Not Critical Violation
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Not Critical Violation
- 11D: Non food contact surfaces of equipment not clean
- Not Critical Violation
- 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Not Critical Violation
- 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- Not Critical Violation
- 2E: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Critical Violation
- 5B: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
- Critical Violation
- 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Not Critical Violation
- 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Not Critical Violation
- 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Not Critical Violation
- 4A: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Inspection
19 infractions
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Not Critical Violation
- 5A: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
- Critical Violation
- 14A: Insects, rodents present
- Not Critical Violation
- 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- Not Critical Violation
- 5C: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Critical Violation
- 4A: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Critical Violation
- 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Not Critical Violation
- 8D: Single service items reused, improperly stored, dispensed, not used when required
- Not Critical Violation
- 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
- Not Critical Violation
- 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Not Critical Violation
- 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Not Critical Violation
- 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Not Critical Violation
- 5B: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
- Critical Violation
- 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Not Critical Violation
- 11D: Non food contact surfaces of equipment not clean
- Not Critical Violation
- 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Not Critical Violation
- 5E: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
- Critical Violation
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Not Critical Violation
- 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Not Critical Violation
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Re-Inspection
0 infractions
- Inspection
2 infractions
- 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Not Critical Violation
- 5A: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
- Critical Violation
- 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Inspection
4 infractions
- 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Not Critical Violation
- 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Not Critical Violation
- 5A: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
- Critical Violation
- 5B: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
- Critical Violation
- 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Re-Inspection
0 infractions
- Inspection
1 infraction
- 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Not Critical Violation
- 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Inspection
0 infractions
- Re-Inspection
0 infractions
- Inspection
1 infraction
- 5B: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
- Critical Violation
- 5B: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
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