• 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.
  • 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.
  • Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
  • Wiping cloths dirty or not stored in sanitizing solution.
  • Plumbing not properly installed or maintained; anti-siphonage or backflow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly.


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.