GAY 90'S

Order for delivery

Inspection history

1. Jan 28, 2026

   ✓
   5 violations

   • Keep the physical facilities in good repair.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Discontinue using cold plates, beverage cooling devices that are not integrally constructed or beverage tubing in contact with stored ice.
   • 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.

2. Jan 31, 2025

   ✕
   8 violations

   • Keep the physical facilities in good repair.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Discontinue using cold plates, beverage cooling devices that are not integrally constructed or beverage tubing in contact with stored ice.
   • Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
   • 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.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • 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.

3. Jan 19, 2024

   ✕
   9 violations

   • Keep the physical facilities in good repair.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Discontinue using cold plates, beverage cooling devices that are not integrally constructed or beverage tubing in contact with stored ice.
   • Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • 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
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Mount the spray arm so it cannot hang below the spill rim of a sink or provide an approved backflow prevention device on the faucet.