COPPA

Order for delivery

Inspection history

1. Mar 6, 2025

   ✕
   5 violations

   • Critical: Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
   • Critical: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
   • Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
   • Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
   • Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.

2. Sep 17, 2024

   ✓
   1 violation

   • Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

3. Sep 16, 2024

   ✕
   2 violations

   • Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
   • Critical: Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.

4. Sep 12, 2024

   ✕
   1 violation

   • Critical: Sewage disposal system is not provided, improper, inadequate or unapproved.

5. Sep 11, 2024

   ✕
   1 violation

   • Critical: Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.

6. Aug 29, 2024

   ✕
   11 violations

   • Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
   • Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
   • Critical: Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
   • Critical: Toilet facility not provided for employees or for patrons when required. Shared patron-employee toilet accessed through kitchen, food prep or storage area or utensil washing area.
   • Toilet facility not maintained or provided with toilet paper, waste receptacle or self-closing door.
   • Critical: Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
   • Critical: Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.
   • Contract with a pest management professional not in place. Record of extermination activities not kept on premises.
   • Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
   • Critical: Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
   • Critical: Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.

7. Jun 21, 2024

   ✕
   6 violations

   • Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
   • Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
   • Critical: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
   • Critical: Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
   • Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
   • Critical: Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.

8. Feb 22, 2023

   A
   1 violation

   • Critical: Food Protection Certificate (FPC) not held by manager or supervisor of food operations.

9. Feb 14, 2023

   ✕
   4 violations

   • Critical: Evidence of mice or live mice in establishment's food or non-food areas.
   • Critical: Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
   • Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
   • Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.

10. Oct 20, 2022

    ✕
    5 violations

    • Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
    • Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
    • Wash hands sign not posted near or above hand washing sink.
    • Critical: Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
    • Critical: Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.

11. Aug 22, 2022

    A
    8 violations

    • Critical: Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
    • Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
    • Critical: Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.
    • Critical: Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
    • Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
    • Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
    • Lighting fixture located over, by or within food storage, preparation, service or display facility, and facility where utensils and equipment are cleaned and stored, which may shatter due to extreme heat, temperature changes or accidental contact; not fitted with shatterproof bulb or shielded and encased, with end caps or other device.
    • Critical: Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.

12. Aug 11, 2022

    ✕
    6 violations

    • Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
    • Critical: Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
    • Critical: Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
    • Critical: Written Standard Operating Procedure (SOP) approved by the Department for refillable, reusable containers not available at the time of inspection. Container construction improper
    • Critical: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
    • “Choking first aid” poster not posted. “Alcohol and pregnancy” warning sign not posted. Resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not posted.