GLENWOOD MARKET

Order for delivery

Inspection history

1. Feb 26, 2026

   ✓
   4 violations

   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Keep the physical facilities in good repair.

2. Feb 13, 2025

   ✓
   11 violations

   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Keep non-food contact equipment surfaces clean.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Clean all plumbing fixtures such as handwashing sinks, toilets, and urinals.
   • Keep the physical facilities in good repair.
   • Post the Certified Food Protection Manager certificate.
   • Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
   • 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.
   • 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

3. Feb 12, 2024

   ✓
   6 violations

   • 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
   • Have hand soap at all handwashing sinks.
   • Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
   • Keep the toilet room doors closed except during cleaning and maintenance operations.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.