PAISSANOS DELI & MINI MARKET

58 WELCHER AVENUE, PEEKSKILL, NY 10566 · Restaurant (Food Service Establishment)

Inspection summary

PAISSANOS DELI & MINI MARKET has been inspected 59 times by New York State Department of Health (NYSDOH) since September 7, 2010. The most recent inspection, on September 28, 2026, recorded 13 infractions.

12 of 59 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 42 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Cleaning and sanitizing.

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 60 times across 27 separate inspections, most recently on September 28, 2026. For example: Potentially hazardous foods are not kept at or above 140�F during hot holding.
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 44 times across 27 separate inspections, most recently on September 28, 2026. For example: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
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 37 times across 27 separate inspections, most recently on September 28, 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 37 times across 32 separate inspections, most recently on September 28, 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)
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 22 times across 19 separate inspections, most recently on September 28, 2026. 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.

59 inspections

InspectionSep 28, 2026
13 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
- 8B: In use food dispensing utensils improperly stored
  - 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
- 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
  - Critical Violation
- 8F: Improper thawing procedures used
  - 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
- 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
  - Not Critical Violation
- 2E: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and 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
- 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  - Not Critical Violation
Re-InspectionJan 20, 2026
7 infractions
- 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  - 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
- 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
- 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
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  - Not Critical Violation
Re-InspectionDec 8, 2025
8 infractions
- 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
  - 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
- 16: Miscellaneous, Economic Violation, Choking Poster, Training.
  - 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
- 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  - Not Critical Violation
- 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
  - Not Critical Violation
Re-InspectionNov 10, 2025
14 infractions
- 14A: Insects, rodents present
  - Not Critical Violation
- 8D: Single service items reused, improperly stored, dispensed, not used when required
  - Not Critical Violation
- 11D: Non food contact surfaces of equipment not clean
  - 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
- 16: Miscellaneous, Economic Violation, Choking Poster, Training.
  - 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
- 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  - 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
- 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
- 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  - 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
InspectionOct 16, 2025
18 infractions
- 5C: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  - Critical Violation
- 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  - 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
- 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
- 6B: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
  - Critical Violation
- 16: Miscellaneous, Economic Violation, Choking Poster, Training.
  - 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
  - Not Critical Violation
- 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
- 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
  - Not Critical Violation
- 2C: Cooked or prepared foods are subject to cross-contamination from raw foods.
  - Critical Violation
- 8D: Single service items reused, improperly stored, dispensed, not used when required
  - Not Critical Violation
- 11D: Non food contact surfaces of equipment not clean
  - 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
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  - Not Critical Violation
- 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
  - Critical Violation
InspectionMar 26, 2024
5 infractions
- 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
- 16: Miscellaneous, Economic Violation, Choking Poster, Training.
  - Not Critical Violation
- 11D: Non food contact surfaces of equipment not clean
  - Not Critical Violation
- 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  - Not Critical Violation
Re-InspectionOct 2, 2023
2 infractions
- 16: Miscellaneous, Economic Violation, Choking Poster, Training.
  - Not Critical Violation
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  - Not Critical Violation
InspectionSep 11, 2023
9 infractions
- 8F: Improper thawing procedures used
  - Not Critical Violation
- 11D: Non food contact surfaces of equipment not clean
  - 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
  - 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
- 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
- 16: Miscellaneous, Economic Violation, Choking Poster, Training.
  - 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
Re-InspectionNov 4, 2022
4 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
- 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
  - Not Critical Violation
- 16: Miscellaneous, Economic Violation, Choking Poster, Training.
  - Not Critical Violation
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  - Not Critical Violation
Re-InspectionOct 4, 2022
6 infractions
- 14A: Insects, rodents present
  - Not Critical Violation
- 16: Miscellaneous, Economic Violation, Choking Poster, Training.
  - 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
  - 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
Re-InspectionSep 30, 2022
11 infractions
- 16: Miscellaneous, Economic Violation, Choking Poster, Training.
  - 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
- 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
- 6B: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
  - 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
- 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  - 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
- 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  - Not Critical Violation
InspectionSep 29, 2022
15 infractions
- 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
- 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
- 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  - 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
- 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
- 2C: Cooked or prepared foods are subject to cross-contamination from raw foods.
  - Critical Violation
- 16: Miscellaneous, Economic Violation, Choking Poster, Training.
  - 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
- 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
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  - Not Critical Violation
Re-InspectionMar 19, 2021
0 infractions
Re-InspectionMar 18, 2021
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
- 16: Miscellaneous, Economic Violation, Choking Poster, Training.
  - Not Critical Violation
- 14A: Insects, rodents present
  - Not Critical Violation
- 1H: Food from unapproved source, spoiled, adulterated on premises.
  - Critical Violation
- 4D: Other Violations Deemed a Public Health Hazard by the Permit Issuing Official {14-1.10(a)}
  - Critical Violation
Re-InspectionMar 15, 2021
7 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
- 8F: Improper thawing procedures used
  - Not Critical Violation
- 4D: Other Violations Deemed a Public Health Hazard by the Permit Issuing Official {14-1.10(a)}
  - Critical Violation
- 16: Miscellaneous, Economic Violation, Choking Poster, Training.
  - Not Critical Violation
- 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
  - Not Critical Violation
- 1H: Food from unapproved source, spoiled, adulterated on premises.
  - Critical Violation
Re-InspectionFeb 17, 2021
8 infractions
- 5C: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  - Critical Violation
- 14A: Insects, rodents present
  - Not Critical Violation
- 4D: Other Violations Deemed a Public Health Hazard by the Permit Issuing Official {14-1.10(a)}
  - Critical Violation
- 16: Miscellaneous, Economic Violation, Choking Poster, Training.
  - 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
- 1H: Food from unapproved source, spoiled, adulterated on premises.
  - Critical Violation
- 14C: Pesticide application not supervised by a certified applicator
  - Not Critical Violation
Re-InspectionFeb 8, 2021
4 infractions
- 16: Miscellaneous, Economic Violation, Choking Poster, Training.
  - Not Critical Violation
- 14A: Insects, rodents present
  - Not Critical Violation
- 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  - 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
Re-InspectionJan 27, 2021
5 infractions
- 14A: Insects, rodents present
  - Not Critical Violation
- 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  - 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
- 16: Miscellaneous, Economic Violation, Choking Poster, Training.
  - 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
Re-InspectionJan 21, 2021
9 infractions
- 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  - Not Critical Violation
- 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
- 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
- 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
- 14A: Insects, rodents present
  - 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
Re-InspectionJan 11, 2021
7 infractions
- 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
- 16: Miscellaneous, Economic Violation, Choking Poster, Training.
  - Not Critical Violation
- 14A: Insects, rodents present
  - 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
- 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
  - Not Critical Violation
- 11D: Non food contact surfaces of equipment not clean
  - Not Critical Violation
Re-InspectionJan 6, 2021
12 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
- 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
- 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
- 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
  - Not Critical Violation
- 11D: Non food contact surfaces of equipment not clean
  - 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
- 16: Miscellaneous, Economic Violation, Choking Poster, Training.
  - Not Critical Violation
Re-InspectionDec 1, 2020
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
- 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  - 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
- 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
- 16: Miscellaneous, Economic Violation, Choking Poster, Training.
  - Not Critical Violation
- 11D: Non food contact surfaces of equipment not clean
  - 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
  - Not Critical Violation
Re-InspectionNov 28, 2020
11 infractions
- 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  - Not Critical Violation
- 11D: Non food contact surfaces of equipment not clean
  - Not Critical Violation
- 16: Miscellaneous, Economic Violation, Choking Poster, Training.
  - 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
- 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
- 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
- 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
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  - Not Critical Violation
Re-InspectionNov 21, 2020
14 infractions
- 11D: Non food contact surfaces of equipment not clean
  - Not Critical Violation
- 14C: Pesticide application not supervised by a certified applicator
  - Not Critical Violation
- 16: Miscellaneous, Economic Violation, Choking Poster, Training.
  - 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
- 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  - 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
- 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
- 8F: Improper thawing procedures used
  - Not Critical Violation
- 14A: Insects, rodents present
  - 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)
  - 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
Re-InspectionNov 6, 2020
4 infractions
- 16: Miscellaneous, Economic Violation, Choking Poster, Training.
  - 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
- 8F: Improper thawing procedures used
  - 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
InspectionOct 31, 2020
20 infractions
- 13B: Garbage storage areas not properly constructed or maintained, creating a nuisance
  - 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
- 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  - Not Critical Violation
- 14A: Insects, rodents present
  - Not Critical Violation
- 2E: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  - 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)
  - 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
- 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
- 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
  - 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
- 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
- 3C: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
  - Critical Violation
- 8F: Improper thawing procedures used
  - Not Critical Violation
- 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
  - Not Critical Violation
- 16: Miscellaneous, Economic Violation, Choking Poster, Training.
  - 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
InspectionOct 24, 2019
9 infractions
- 14A: Insects, rodents present
  - Not Critical Violation
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  - Not Critical Violation
- 8B: In use food dispensing utensils improperly stored
  - 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
- 6A: Potentially hazardous foods are not kept at or above 140�F during hot 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
- 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  - 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
- 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  - Not Critical Violation
Re-InspectionFeb 4, 2019
0 infractions
InspectionJan 25, 2019
9 infractions
- 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  - 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
- 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
- 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
  - Critical Violation
- 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  - 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
- 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  - Not Critical Violation
Re-InspectionSep 24, 2018
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
- 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
InspectionSep 13, 2018
8 infractions
- 6A: Potentially hazardous foods are not kept at or above 140�F during hot 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
- 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
- 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
- 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
- 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
  - Not Critical Violation
Re-InspectionJan 26, 2018
0 infractions
InspectionJan 12, 2018
7 infractions
- 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
- 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
  - 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
- 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
- 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  - Not Critical Violation
InspectionAug 8, 2017
0 infractions
InspectionFeb 7, 2017
4 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
- 8F: Improper thawing procedures used
  - 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
InspectionNov 16, 2016
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
- 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
- 8F: Improper thawing procedures used
  - Not Critical Violation
- 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  - Not Critical Violation
InspectionJan 7, 2016
5 infractions
- 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  - Not Critical Violation
- 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  - Not Critical Violation
- 6A: Potentially hazardous foods are not kept at or above 140�F during hot 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
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  - Not Critical Violation
Re-InspectionNov 13, 2015
0 infractions
Re-InspectionNov 10, 2015
1 infraction
- 5C: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  - Critical Violation
InspectionNov 6, 2015
8 infractions
- 5C: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  - Critical Violation
- 8C: Improper use and storage of clean, sanitized equipment and utensils
  - Not Critical Violation
- 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
  - Not Critical Violation
- 1H: Food from unapproved source, spoiled, adulterated on premises.
  - 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
- 3C: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
  - 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
- 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
  - Critical Violation
Re-InspectionApr 21, 2015
0 infractions
Re-InspectionApr 6, 2015
2 infractions
- 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
InspectionApr 2, 2015
11 infractions
- 8F: Improper thawing procedures used
  - 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
- 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
- 16: Miscellaneous, Economic Violation, Choking Poster, Training.
  - 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
- 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
  - 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
- 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
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  - Not Critical Violation
Re-InspectionOct 14, 2014
0 infractions
InspectionOct 8, 2014
9 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
- 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
- 2C: Cooked or prepared foods are subject to cross-contamination from raw foods.
  - Critical Violation
- 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
- 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  - 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
Re-InspectionApr 21, 2014
0 infractions
InspectionApr 7, 2014
8 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
- 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
- 2C: Cooked or prepared foods are subject to cross-contamination from raw foods.
  - Critical Violation
- 14C: Pesticide application not supervised by a certified applicator
  - 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
- 8B: In use food dispensing utensils improperly stored
  - Not Critical Violation
Re-InspectionMar 12, 2013
0 infractions
Re-InspectionMar 4, 2013
5 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
- 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
  - Not Critical Violation
- 2C: Cooked or prepared foods are subject to cross-contamination from raw foods.
  - 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
InspectionFeb 19, 2013
13 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
- 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
- 16: Miscellaneous, Economic Violation, Choking Poster, Training.
  - Not Critical Violation
- 2C: Cooked or prepared foods are subject to cross-contamination from raw foods.
  - 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
- 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
- 8F: Improper thawing procedures used
  - Not Critical Violation
- 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
  - Not Critical Violation
- 4A: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
  - 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
Re-InspectionSep 25, 2012
0 infractions
InspectionSep 19, 2012
6 infractions
- 11D: Non food contact surfaces of equipment not clean
  - 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
- 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
- 5C: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  - 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
InspectionJan 30, 2012
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
- 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
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  - Not Critical Violation
InspectionSep 2, 2011
1 infraction
- 16: Miscellaneous, Economic Violation, Choking Poster, Training.
  - Not Critical Violation
Re-InspectionApr 20, 2011
0 infractions
InspectionApr 12, 2011
2 infractions
- 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
Re-InspectionApr 8, 2011
0 infractions
InspectionDec 14, 2010
2 infractions
- 11D: Non food contact surfaces of equipment not clean
  - Not Critical Violation
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  - Not Critical Violation
InspectionSep 7, 2010
3 infractions
- 14C: Pesticide application not supervised by a certified applicator
  - 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

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PAISSANOS DELI & MINI MARKET

Inspection summary

What these findings mean

Food temperature controlHigher risk

PestsHigher risk

Cleaning and sanitizingHigher risk

Protecting food from contaminationHigher risk

Handwashing and staff hygieneHigher risk

About this data

59 inspections

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