PLAZA LLC

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Inspection history

1. Feb 5, 2026

   ✓
   6 violations

   • Keep non-food contact equipment surfaces clean.
   • Protect food from cross-contamination by using packages or covered containers.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Keep the physical facilities in good repair.
   • Keep the plumbing system in good repair.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

2. Jan 21, 2026

   ✕
   14 violations

   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Sanitize food contact surfaces before using and after cleaning.
   • 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
   • When using time only as a public health control for up to 4 hours, discard all TCS food that has been out of temperature control for more than 4 hours; was not at 41 degrees F (5 degrees C) or less when removed from temperature control; or is in unmarked containers.
   • Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.
   • Keep all intake and exhaust air ducts and filters clean.
   • Keep non-food contact equipment surfaces clean.
   • Protect food from cross-contamination by using packages or covered containers.
   • 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.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
   • Keep the physical facilities in good repair.
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

3. Feb 19, 2025

   ✓
   1 violation

   • Keep the plumbing system in good repair.

4. Jan 2, 2025

   ✕
   13 violations

   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Provide a written agreement or statement from the supplier stipulating that the fish are frozen to a temperature and for a time as specified in rule.
   • Provide and maintain for 90 days beyond the sale or service of the ready-to-eat raw, marinated or partially cooked fish a written agreement or statement from the supplier or aquaculturalist that stipulates the fish were raised and fed as specified in 4626.0350, item B, subitem (4).
   • 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
   • Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.
   • 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
   • 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.
   • Keep all intake and exhaust air ducts and filters clean.
   • Sanitize food contact surfaces before using and after cleaning.
   • 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