EMERY

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Inspection history

1. Jun 11, 2026

   ✕
   3 violations

   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Keep the physical facilities in good repair.

2. Apr 20, 2026

   ✕
   14 violations

   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Have hand soap at all handwashing sinks.
   • 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
   • 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.
   • In food preparation or dish washing areas, employees must not eat, drink from an unapproved container, or use tobacco.
   • 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.
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
   • Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Keep the physical facilities in good repair.

3. Mar 25, 2025

   ✕
   10 violations

   • Protect food from cross-contamination by using packages or covered containers.
   • Label all containers of food and food ingredients with their common name.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Food workers must wear hair restraints to keep hair from contacting exposed food, clean equipment, utensils, linens and unwrapped single-service items.
   • 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.
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

4. Apr 5, 2024

   –

5. Apr 2, 2024

   ✕
   3 violations

   • For manual dishwashing with hot water sanitizing in a three-compartment sink, the contact time must be at least 30 seconds.
   • Provide the proper wash water temperature for the warewashing machine as specified in rule and the manufacturer's data plate.
   • Discontinue removing shellstock tag or labels from original container until the container is empty.

6. Mar 5, 2024

   ✕
   9 violations

   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Use effective cooling methods to cool TCS foods.
   • Keep the plumbing system in good repair.
   • For manual dishwashing with hot water sanitizing in a three-compartment sink, the contact time must be at least 30 seconds.
   • Provide the proper wash water temperature for the warewashing machine as specified in rule and the manufacturer's data plate.
   • Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
   • Discontinue removing shellstock tag or labels from original container until the container is empty.
   • 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.
   • 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

7. Jan 30, 2024

   ✕
   15 violations

   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
   • 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.
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • 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
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Keep the plumbing system in good repair.
   • Discontinue using a reduced oxygen packaging method for fish that is not frozen before, during, and after packaging and remove frozen fish from the reduced oxygen package prior to thawing.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • For manual dishwashing with hot water sanitizing in a three-compartment sink, the contact time must be at least 30 seconds.
   • Provide the proper wash water temperature for the warewashing machine as specified in rule and the manufacturer's data plate.
   • 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.

8. Jun 21, 2023

   ✓
   4 violations

   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked

9. Jun 7, 2023

   ✕
   13 violations

   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Allow equipment and utensils to air-dry after cleaning and sanitizing; only use cloths that are clean and dry for polishing utensils that have been air dried.
   • 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.
   • The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
   • 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.
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.
   • Discontinue using a reduced oxygen packaging method for fish that is not frozen before, during, and after packaging and remove frozen fish from the reduced oxygen package prior to thawing.