ALS BREAKFAST

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Inspection history

1. Oct 23, 2025

   ✕
   8 violations

   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Label all containers of food and food ingredients with their common name.
   • Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
   • Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.
   • Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
   • Provide necessary walls and ceiling to completely enclose toilet rooms and a tight-fitting, self-closing device on the toilet room door.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Maintain the refuse, recyclables, and returnable storage areas and enclosures clean, free of litter, unnecessary items and nonfunctional, no longer used equipment.

2. Oct 4, 2024

   ✕
   5 violations

   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Label all containers of food and food ingredients with their common name.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Keep a log to record employee illness symptoms. Have it available upon request.

3. Oct 10, 2023

   ✕
   3 violations

   • Equipment food-contact surfaces and utensils must be clean.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.