Test Establishment

Year by year

Inspections

1. Dec 12, 2025 Routine · No items found

   No violations cited.

2. Dec 12, 2025 Admin Follow Up · No items found

   No violations cited.

3. Dec 11, 2025 Routine · No items found

   No violations cited.

4. Jul 31, 2025 Routine · 1 priority, 1 priority foundation
   • Serious Priority

     WHEN TO WASH

     Employee observed not washing hands after handling raw burger patty and assembling ready to eat burger with toppings and bun.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated. Contaminated food item was discarded during inspection.

     Code 2-301.14

   • Not serious Priority Foundation

     PERSONAL CLEANLINESS - FINGERNAIL MAINTENANCE - FINGERNAIL POLISH

     Employee noted wearing fingernail polish or artificial nails when working with food.

     Correction: Prohibit employees from wearing nail polish or artificial nails when working with food unless the employee is wearing single-use gloves.

     Code 2-302.11 (B)

5. Mar 4, 2025 Routine · No items found

   No violations cited.

6. Feb 21, 2025 Routine · No items found

   No violations cited.

7. Nov 7, 2024 Routine · 7 priority, 7 priority foundation, 14 core
   • Serious Priority

     SAFE UNADULTERATED AND HONESTLY PRESENTED

     [Food item] found in [condition].

     Correction: Discard unsafe, adulterated or not honestly presented food items.

     Code 3-101.11

   • Serious Priority

     PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER

     [Raw animal foods] are stored in same container or stacked atop one another in same container in [equipment].

     Correction: Prevent nesting of raw animal foods and store raw animal foods in order of descending hazard to prevent cross contamination. Separate raw animal food species from one another except when combined as ingredients.

     Code 3-302.11 (A) (2)

   • Serious Priority

     TCS FOOD - COLD HOLDING

     [Food item] in [equipment] is cold held at [ ]°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority

     DATE MARKING - DISPOSITION

     [Food item] in [equipment] has exceeded its date mark or is not provided with a date mark.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

     Code 3-501.18 (A)

   • Serious Priority

     PROPER DISPOSITION OF FOOD - UNSAFE OR ADULTERATED

     [Food item] is unsafe or adulterated. [Describe[.

     Correction: Discard food that can not be safely reconditioned or is adulterated.

     Code 3-701.11 (A)

   • Serious Priority

     PROPER DISPOSITION OF FOOD - UNAPPROVED SOURCE

     [Food item] is not from an approved source.

     Correction: Discard food. Food shall be obtained from sources that comply with law.

     Code 3-701.11 (B)

   • Serious Priority

     FOOD CONTACT SURFACES - CLEANING FREQUENCY

     [Food contact surface] used with time/temperature controlled for safety food is not cleaned every 4 hours.

     Correction: Clean food contact surfaces used with time/temperature controlled for safety food a minimum of every 4 hours.

     Code 4-602.11 (C)

   • Not serious Priority Foundation

     PERSON IN CHARGE - FOOD SAFETY TRAINING

     The Person in Charge (PIC) has not provided food safety training to employees on [describe]

     Correction: The person in charge shall provide food safety training to employees on [activity].

     Code 2-103.11 (N)

   • Not serious Priority Foundation

     TEMPERATURE - SHIPPED FROZEN; RECEIVED FROZEN

     [Food item] shipped frozen was received at a temperature of [ ]°F.

     Correction: Food product not received frozen shall be removed from sale or service or discarded

     Code 3-202.11 (E)

   • Not serious Priority Foundation

     TEMPERATURE - EVIDENCE OF TEMPERATURE ABUSE

     Food that was received frozen appears to have been thawed and refrozen. [Describe]

     Correction: Frozen food that shows signs of being thawed and refrozen during delivery shall be returned to the distributor or discarded.

     Code 3-202.11 (F)

   • Not serious Priority Foundation

     PACKAGE INTEGRITY

     There are damaged boxes of [food] in the [location].

     Correction: Discard any damaged boxes with food that is potentially contaminated or adulterated.

     Code 3-202.15

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     [Food item] in [equipment] is improperly date marked. [Describe].

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     FOOD TEMPERATURE MEASURING DEVICES - PROVIDED

     No thermometer is present for monitoring temperatures in foods.

     Correction: Provide a thermometer that is easily accessible and capable of taking temperatures in food.

     Code 4-302.12 (A)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     [Food contact surface] is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     [Food item] is stored in unlabeled container.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code 3-302.12

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     [Food item] is stored on the floor in the [area].

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     [Equipment] is not maintained in good repair.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

   • Not serious Core

     UTENSILS, EQUIPMENT AND LINENS - CLEAN LINENS

     Linens observed in [location] are soiled.

     Correction: Keep linens in a clean condition free from food residue and other forms of contamination.

     Code 4-801.11

   • Not serious Core

     PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

     The [plumbing system] is not maintained in good repair.

     Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.

     Code 5-205.15 (B)

   • Not serious Core

     SURFACE CHARACTERISTICS - INDOOR AREAS

     [Floor, wall, ceiling] in [area] is not [describe].

     Correction: Repair area or replace with approved materials. Walls, floors and ceilings shall be smooth, durable and easily cleanable. If located in areas subject to moisture they shall also be non-absorbent.

     Code 6-101.11

   • Not serious Core

     EXTERIOR SURFACE CHARACTERISTICS - OUTDOOR AREAS

     Exterior surface of [area] is [describe].

     Correction: Repair or replace, exterior surfaces of buildings, storage areas and mobile food establishments with approved weather resistant materials.

     Code 6-102.11 (B) and (C)

   • Not serious Core

     FLOOR AND WALL JUNCTURES, COVED, AND ENCLOSED OR SEALED

     Floor and wall juncture in [area] is not coved.

     Correction: Provide base coving.

     Code 6-201.13 (A)

   • Not serious Core

     INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS

     The exterior door in the [area or room] is not self-closing or tight-fitting.

     Correction: Provide a self-closing and tight fitting door to prevent the entrance of insects or rodents.

     Code 6-202.15 (A) (3)

   • Not serious Core

     REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS

     The physical facilities in [area] are [describe].

     Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace [describe].

     Code 6-501.11

   • Not serious Core

     CONTROLLING PESTS - INSPECTING PREMISE

     Evidence of [pest, rodent] in [area].

     Correction: Routinely inspect facilities for insects and rodents. Clean and maintain food establishment.

     Code 6-501.111 (B)

   • Not serious Core

     CONTROLLING PESTS - HARBORAGE CONDITIONS

     [Area] contains unnecessary items which provide harborage conditions for insects and rodents.

     Correction: Remove all unnecessary items from this area to minimize harborage for pests.

     Code 6-501.111 (D)

   • Not serious Core

     MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER

     [items] are located in [area].

     Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise.

     Code 6-501.114

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     The [area] is [describe].

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12