AIRPORT-FLIGHT DECK DINER

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Inspection history

1. Feb 13, 2026

   ✓
   1 violation

   • Wiping cloths dirty, not stored properly in sanitizing solutions

2. Sep 17, 2025

   ✓

3. Mar 27, 2025

   ✓
   2 violations

   • 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)
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

4. Sep 30, 2024

   ✓
   3 violations

   • 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)
   • 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)

5. Jun 15, 2023

   ✕
   2 violations

   • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.
   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions

6. Jun 17, 2022

   ✓

7. Aug 11, 2021

   ✓
   1 violation

   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

8. Feb 7, 2020

   ✓
   4 violations

   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • Non food contact surfaces of equipment not clean
   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Miscellaneous, Economic Violation, Choking Poster, Training.

9. Feb 12, 2019

   ✓
   4 violations

   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
   • Non food contact surfaces of equipment not clean