• Hot food item not held at or above 140º F.
  • Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
  • Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
  • Appropriately scaled metal stem-type thermometer or thermocouple not provided or used to evaluate temperatures of potentially hazardous foods during cooking, cooling, reheating and holding.
  • Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
  • Food contact surface not properly maintained.


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.