LUNCHBOX @ 990, THE

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Inspection history

1. Apr 1, 2025

   ✓
   2 violations

   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • Dressing rooms dirty, not provided, improperly located

2. Jun 28, 2024

   ✓
   1 violation

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

3. Dec 14, 2023

   ✕
   2 violations

   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • 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.

4. Jun 6, 2022

   ✓
   2 violations

   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained

5. Apr 13, 2022

   ✕
   7 violations

   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • 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
   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • 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: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
   • Critical: Home canned goods, or canned goods from unapproved processor found on premises

6. Jul 1, 2019

   ✓

7. Jun 19, 2019

   ✕
   8 violations

   • Improper use and storage of clean, sanitized equipment and utensils
   • Hot, cold running water not provided, pressure inadequate
   • 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.
   • Miscellaneous, Economic Violation, Choking Poster, Training.
   • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
   • 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)