MCC-FOOD FOR THOUGHT RESTAURANT

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Inspection history

1. Mar 10, 2026

   ✓
   2 violations

   • Insects, rodents present
   • 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)

2. Sep 19, 2025

   ✓

3. Feb 6, 2025

   ✓

4. Sep 23, 2024

   ✓

5. Jan 26, 2024

   ✓

6. Sep 26, 2023

   ✓
   2 violations

   • 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)

7. Feb 13, 2023

   ✓
   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)
   • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

8. Mar 2, 2022

   ✓
   2 violations

   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred

9. Mar 23, 2021

   ✓

10. Dec 9, 2019

    ✕
    2 violations

    • Critical:Food from unapproved source, spoiled, adulterated on premises.
    • 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)

11. Apr 25, 2019

    ✓

12. Oct 29, 2018

    ✓

13. Oct 26, 2017

    ✕
    1 violation

    • Critical:Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.

14. Nov 15, 2016

    ✓

15. Oct 31, 2016

    ✕
    1 violation

    • 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.

16. Dec 17, 2015

    ✓
    2 violations

    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
    • Non food contact surfaces of equipment not clean

17. Nov 10, 2014

    ✕
    1 violation

    • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

18. Nov 4, 2013

    ✓

19. Oct 1, 2013

    ✕
    4 violations

    • Raw foods not properly washing prior to serving
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
    • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.

20. Nov 15, 2012

    ✓

21. Oct 25, 2012

    ✕
    2 violations

    • Critical:Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
    • Wiping cloths dirty, not stored properly in sanitizing solutions

22. Nov 18, 2011

    ✓

23. Dec 3, 2010

    ✓

24. Nov 17, 2009

    ✕
    4 violations

    • Improper use and storage of clean, sanitized equipment and utensils
    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
    • Non food contact surfaces of equipment not clean
    • 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.