• No facility available to wash, rinse, and sanitize utensils and/or equipment not provided.
  • Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
  • Minimum final rinse temperature of 170°F or proper chemical and temperature levels not maintained in manual utensil washing operation.
  • Immersion basket not provided, used or of incorrect size. Incorrect manual technique. Test kit and thermometer not provided or used. Improper drying practices.


Disclaimer The scores presented for recent inspections may not be final. Restaurants are entitled to a hearing to challenge citations issued by the Department, and successful challenges may result in a change to the score and/or grade issued at the time of the inspection. Some of the scores presented here may reflect inspection results that are being challenged but have not yet been adjudicated; the Department will update the information if it changes. Because of revisions to the inspection scoring system, inspections before July 27, 2010 cannot be converted into letter grades.