CRACKERS

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Inspection history

1. Mar 31, 2026

   ✓

2. Mar 20, 2026

   ✕
   5 violations

   • Pesticide application not supervised by a certified applicator
   • Single service items reused, improperly stored, dispensed, not used when required
   • Hot, cold running water not provided, pressure inadequate
   • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.
   • 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)

3. Mar 27, 2024

   ✓
   1 violation

   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained

4. Nov 9, 2022

   ✓

5. Sep 30, 2022

   ✕
   3 violations

   • 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: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.
   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

6. Sep 19, 2022

   ✕
   4 violations

   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • 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.
   • 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.
   • In use food dispensing utensils improperly stored

7. Sep 5, 2019

   ✓
   2 violations

   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

8. Aug 3, 2018

   ✓
   1 violation

   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained

9. Jul 27, 2018

   ✓
   2 violations

   • Miscellaneous, Economic Violation, Choking Poster, Training.
   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained

10. Jul 20, 2018

    ✓
    3 violations

    • Miscellaneous, Economic Violation, Choking Poster, Training.
    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

11. Apr 4, 2017

    ✓
    4 violations

    • Miscellaneous, Economic Violation, Choking Poster, Training.
    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
    • Non food contact surfaces of equipment not clean

12. Apr 28, 2016

    ✓
    1 violation

    • In use food dispensing utensils improperly stored

13. Apr 21, 2016

    ✓
    4 violations

    • Hot, cold running water not provided, pressure inadequate
    • Non food contact surfaces of equipment not clean
    • In use food dispensing utensils improperly stored
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

14. Jul 31, 2015

    ✓
    2 violations

    • Non food contact surfaces of equipment not clean
    • Single service items reused, improperly stored, dispensed, not used when required

15. Oct 27, 2014

    ✓
    1 violation

    • Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded

16. May 22, 2013

    ✓
    3 violations

    • Non food contact surfaces of equipment not clean
    • Improper use and storage of clean, sanitized equipment and utensils
    • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)

17. Aug 14, 2012

    ✓

18. Jul 11, 2012

    ✕
    7 violations

    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.
    • 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)
    • Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

19. Dec 23, 2011

    ✓

20. Dec 16, 2011

    ✕
    6 violations

    • Pesticide application not supervised by a certified applicator
    • Critical:Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
    • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
    • Improper use and storage of clean, sanitized equipment and utensils
    • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Non food contact surfaces of equipment not clean

21. Dec 9, 2011

    ✕
    9 violations

    • Critical:Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
    • 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 above 140�F during hot holding.
    • Improper use and storage of clean, sanitized equipment and utensils
    • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
    • Non food contact surfaces of equipment not clean
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Pesticide application not supervised by a certified applicator

22. Mar 9, 2011

    ✓
    3 violations

    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
    • Improper storage of cleaning equipment, linens, laundry unacceptable
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

23. Mar 1, 2011

    ✕
    8 violations

    • 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.
    • Improper storage of cleaning equipment, linens, laundry unacceptable
    • 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:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
    • In use food dispensing utensils improperly stored
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Non food contact surfaces of equipment not clean
    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans

24. Apr 20, 2010

    ✓
    5 violations

    • In use food dispensing utensils improperly stored
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • 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

25. Apr 3, 2009

    ✕
    4 violations

    • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Critical:Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.