CORK & SLICE

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Inspection history

1. Jul 21, 2026

   ✓

2. Jul 13, 2026

   ✕
   4 violations

   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Critical:Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
   • Single service items reused, improperly stored, dispensed, not used when required

3. Jul 16, 2024

   ✓

4. Jun 24, 2024

   ✕
   3 violations

   • Hot, cold running water not provided, pressure inadequate
   • Garbage storage areas not properly constructed or maintained, creating a nuisance
   • Critical:Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.

5. Jul 11, 2023

   ✕
   10 violations

   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • Hot, cold running water not provided, pressure inadequate
   • Improper use and storage of clean, sanitized equipment and utensils
   • Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
   • Critical:Food from unapproved source, spoiled, adulterated on premises.
   • Insects, rodents present
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • Miscellaneous, Economic Violation, Choking Poster, Training.

6. Nov 17, 2022

   ✓

7. Oct 13, 2022

   ✕
   4 violations

   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • Insects, rodents present
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

8. Dec 16, 2019

   ✓
   1 violation

   • Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed

9. Oct 30, 2019

   ✕
   6 violations

   • Improper use and storage of clean, sanitized equipment and utensils
   • Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
   • Critical:Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
   • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.
   • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
   • Critical:Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.

10. Apr 24, 2017

    ✓
    4 violations

    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Garbage storage areas not properly constructed or maintained, creating a nuisance
    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

11. Mar 15, 2016

    ✓
    5 violations

    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Garbage storage areas not properly constructed or maintained, creating a nuisance