EATO

Order for delivery

Inspection history

1. Jan 15, 2026

   ✕
   2 violations

   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Operate the water tank, pump, and hoses in a manner that prevents backflow and other contamination of the water supply.

2. Jan 12, 2026

   ✕
   8 violations

   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
   • Operate the water tank, pump, and hoses in a manner that prevents backflow and other contamination of the water supply.
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Protect food from cross-contamination by using packages or covered containers.
   • Label all containers of food and food ingredients with their common name.
   • For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
   • The business license must be posted where it can be easily seen.

3. Jan 28, 2025

   ✕
   3 violations

   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Keep all intake and exhaust air ducts and filters clean.
   • The water source and system must be of sufficient capacity to meet the peak water demands of the food establishment. Hot water generation and distribution systems must also be sufficient to meet the peak hot water demands throughout the food establishment.

4. Feb 21, 2024

   ✓
   2 violations

   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Keep the physical facilities in good repair.

5. Jan 25, 2024

   ✕
   15 violations

   • Protect food from cross-contamination by using packages or covered containers.
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Keep the physical facilities in good repair.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Operate the water tank, pump, and hoses in a manner that prevents backflow and other contamination of the water supply.
   • 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.
   • Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
   • Separate raw animal foods from ready-to-eat foods.
   • Protect unpackaged food from environmental sources of contamination during preparation.
   • Maintain the food contact surfaces of cooking equipment and pans free of encrusted grease deposits and other soil accumulations.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Equipment food-contact surfaces and utensils must be clean.
   • Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Label all containers of food and food ingredients with their common name.

6. Jan 25, 2023

   ✓
   1 violation

   • Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.

7. Jan 11, 2023

   ✕
   17 violations

   • Keep the physical facilities in good repair.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Keep the plumbing system in good repair.
   • Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.
   • Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
   • Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained and shellstock is not commingled with shellstock from another container with different tags or labels.
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • 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
   • Equipment food-contact surfaces and utensils must be clean.
   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • Maintain the refuse, recyclables, and returnable storage areas and enclosures clean, free of litter, unnecessary items and nonfunctional, no longer used equipment.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions
   • For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
   • Protect food from cross-contamination by using packages or covered containers.
   • The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils