DOWNTOWN MARKET

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Inspection history

1. Dec 17, 2025

   ✕
   4 violations

   • Provide a floor drain, properly grade the floor to drain to the floor drain and properly cove and seal wall/floor junctures when water flushing cleaning methods are used.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

2. Jan 28, 2025

   ✕
   2 violations

   • Provide a floor drain, properly grade the floor to drain to the floor drain and properly cove and seal wall/floor junctures when water flushing cleaning methods are used.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

3. Dec 17, 2024

   ✕
   14 violations

   • Provide a floor drain, properly grade the floor to drain to the floor drain and properly cove and seal wall/floor junctures when water flushing cleaning methods are used.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Keep the plumbing system in good repair.
   • Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
   • Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
   • Post the Certified Food Protection Manager certificate.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Use effective cooling methods to cool TCS foods.
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • Clearly label working containers of toxic chemicals with the common chemical name.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • 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.

4. Feb 6, 2024

   ✓
   2 violations

   • Provide a floor drain, properly grade the floor to drain to the floor drain and properly cove and seal wall/floor junctures when water flushing cleaning methods are used.
   • Keep the plumbing system in good repair.

5. Dec 20, 2023

   ✕
   11 violations

   • Remove all items unnecessary to the operation of the business from the premises.
   • Provide a floor drain, properly grade the floor to drain to the floor drain and properly cove and seal wall/floor junctures when water flushing cleaning methods are used.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Remove the supply of individual disposable towels and hand soap from food preparation sinks, utensil washing sinks, and mop sinks.
   • Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
   • Label all containers of food and food ingredients with their common name.
   • Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
   • Keep the plumbing system in good repair.