112 EATERY

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Inspection history

1. Feb 11, 2026

   ✓
   4 violations

   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • Clearly label working containers of toxic chemicals with the common chemical name.
   • Keep non-food contact equipment surfaces clean.

2. Feb 13, 2025

   ✕
   3 violations

   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • Make sure all ready-to-eat foods and garnishes are not touched with bare hands.

3. Feb 21, 2024

   –

4. Feb 6, 2024

   ✕
   5 violations

   • Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
   • Use effective cooling methods to cool TCS foods.
   • Food workers must wash their hands before starting food preparation tasks.
   • Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

5. Feb 21, 2023

   ✓
   3 violations

   • Post the Certified Food Protection Manager certificate.
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

6. Feb 7, 2023

   ✕
   9 violations

   • Post the Certified Food Protection Manager certificate.
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.
   • Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
   • Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • The business license must be posted where it can be easily seen.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.