• Cold food held above 41°F (smoked fish above 38°F) except during necessary preparation.
  • Food Protection Certificate not held by supervisor of food operations.
  • Appropriately scaled metal stem-type thermometer not provided or used to evaluate temperatures of potentially hazardous foods during cooking, cooling, reheating and holding.
  • Evidence of flying insects or live flying insects present in facility's food and/or non-food areas.
  • Hand washing facility not provided in or near food preparation area and toilet room. Hot and cold running water at adequate pressure not provided at facility. Soap and an acceptable hand-drying device not provided.
  • Wiping cloths dirty or not stored in sanitizing solution.
  • 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.