BOND 1786 (THE)

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Inspection history

1. Mar 12, 2026

   ✓
   6 violations

   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Miscellaneous, Economic Violation, Choking Poster, Training.
   • Insects, rodents present
   • Pesticide application not supervised by a certified applicator
   • Non food contact surfaces of equipment not clean
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

2. Sep 25, 2025

   ✕
   7 violations

   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.
   • Non food contact surfaces of equipment not clean
   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • 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)
   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained

3. Oct 30, 2024

   ✕
   8 violations

   • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
   • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
   • Critical: 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.
   • Non food contact surfaces of equipment not clean
   • Critical: 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.
   • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
   • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
   • Improper thawing procedures used

4. Oct 1, 2022

   ✓