MCC-RICHARD M. GUON CCC

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Inspection history

1. Mar 20, 2026

   ✓

2. Mar 7, 2025

   ✓

3. Mar 6, 2024

   ✓
   1 violation

   • 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)

4. Feb 13, 2023

   ✓

5. Mar 2, 2022

   ✓

6. May 18, 2021

   ✓
   2 violations

   • Single service items reused, improperly stored, dispensed, not used when required
   • Garbage storage areas not properly constructed or maintained, creating a nuisance

7. Feb 6, 2020

   ✓
   1 violation

   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions

8. Feb 4, 2019

   ✓

9. Jan 15, 2019

   ✓

10. Jan 30, 2018

    ✓

11. Aug 28, 2017

    ✕
    1 violation

    • 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.

12. Sep 16, 2016

    ✓
    2 violations

    • Non food contact surfaces of equipment not clean
    • 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)

13. Aug 11, 2015

    ✓
    2 violations

    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

14. Jul 23, 2015

    ✕
    9 violations

    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
    • Non food contact surfaces of equipment not clean
    • 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 kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
    • Improper use and storage of clean, sanitized equipment and utensils
    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Critical:Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
    • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.