UNION

Order for delivery

Inspection history

1. Oct 22, 2025

   ✓
   7 violations

   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Provide a manufacturer's data plate on the warewashing machine that indicates the machines operating specifications required for washing, rinsing and sanitizing temperature, pressure requirements and conveyor or cycle speed.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Use approved trapping devices or other means of pest control when pests are found.
   • Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
   • Label all containers of food and food ingredients with their common name.
   • Post the Certified Food Protection Manager certificate.

2. Aug 7, 2025

   ✕
   19 violations

   • Equipment food-contact surfaces and utensils must be clean.
   • Have hand soap at all handwashing sinks.
   • Keep the plumbing system in good repair.
   • 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
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • 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
   • Provide a manufacturer's data plate on the warewashing machine that indicates the machines operating specifications required for washing, rinsing and sanitizing temperature, pressure requirements and conveyor or cycle speed.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Use approved trapping devices or other means of pest control when pests are found.
   • 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
   • Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
   • Label all containers of food and food ingredients with their common name.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Use effective cooling methods to cool TCS foods.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
   • Post the Certified Food Protection Manager certificate.

3. Sep 25, 2024

   ✓
   3 violations

   • Equipment food-contact surfaces and utensils must be clean.
   • Have hand soap at all handwashing sinks.
   • Keep the plumbing system in good repair.

4. Mar 28, 2024

   ✕
   13 violations

   • Equipment food-contact surfaces and utensils must be clean.
   • Have hand soap at all handwashing sinks.
   • Keep the plumbing system in good repair.
   • Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
   • 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.
   • 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
   • Label and locate personal medications in areas that do not contaminate food, equipment, linens, and single-service and single-use articles.
   • Use approved trapping devices or other means of pest control when pests are found.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Have a covered trash can in toilet rooms.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.

5. Jan 20, 2023

   ✓
   6 violations

   • Post the Certified Food Protection Manager certificate.
   • 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.
   • 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.
   • Equipment food-contact surfaces and utensils must be clean.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.