LEMONGRASS RESTAURANT & MARKET
Latest Score
95
Last Inspected
Dec 30, 2025
Violations
378
Critical
162
Inspection History
Dec 30, 2025
Score: 95
Dec 30, 2025
Score: 100
May 5, 2025
Score: 84
What People Say
All reviewsCasual, low-key eatery offering standard Vietnamese dishes such as pho noodle soup and pad thai.
"People say this Vietnamese restaurant serves delicious pho, pad thai, summer rolls, and fried dumplings. They also highlight the generous portions, reasonable prices, and accommodating staff. Some reviews mention the food can be bland."
Summarized with AI
Inspection Reports
A December 30, 2025 REGULAR Score: 95 0 violations
No violations recorded for this inspection.
P December 30, 2025 REGULAR Score: 100 0 violations
No violations recorded for this inspection.
A May 12, 2025 FOLLOWUP Score: 100 0 violations
No violations recorded for this inspection.
C May 5, 2025 REGULAR Score: 84 297 violations 81 critical
Certified food protection manager
No certified food manager present.
Wiping cloths: properly used and stored
Chemical sanitizing bucket not properly set up.
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
Chemicals not properly labeled.
PROPER COLD HOLDING TEMPERATURES
TCS food not maintained at 5°C (41°F) or below. (Discarded)
Personal cleanliness; hair restraints
No hair/beard restraints where required.
Physical facilities installed, maintained and clean
Items not necessary to the operation are present in or around the establishment.
Food separated and protected
Ready-to-eat food subject to contamination by raw animal product.
Adequate hand washing facilities supplied and accessible
Hand sink should not be used for dumping food
In-use utensils, properly stored
Suitable dispensing utensil not being used by employee for handling food.
Nonfood-contact surfaces clean
Nonfood-contact surfaces have accumulation of soil. (drawers, shelves)
PROPER DATE MARKING AND DISPOSITION
Food not clearly marked to indicate the date or day by which the food shall be consumed, sold or discarded.
Certified food protection manager
No certified food manager present.
Adequate hand washing facilities supplied and accessible
Hand sink should not be used for dumping food
Food separated and protected
Ready-to-eat food subject to contamination by raw animal product.
PROPER COLD HOLDING TEMPERATURES
TCS food not maintained at 5°C (41°F) or below. (Discarded)
PROPER DATE MARKING AND DISPOSITION
Food not clearly marked to indicate the date or day by which the food shall be consumed, sold or discarded.
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
Chemicals not properly labeled.
Personal cleanliness; hair restraints
No hair/beard restraints where required.
Wiping cloths: properly used and stored
Chemical sanitizing bucket not properly set up.
In-use utensils, properly stored
Suitable dispensing utensil not being used by employee for handling food.
Nonfood-contact surfaces clean
Nonfood-contact surfaces have accumulation of soil. (drawers, shelves)
Physical facilities installed, maintained and clean
Items not necessary to the operation are present in or around the establishment.
Certified food protection manager
No certified food manager present.
Adequate hand washing facilities supplied and accessible
Hand sink should not be used for dumping food
Food separated and protected
Ready-to-eat food subject to contamination by raw animal product.
PROPER COLD HOLDING TEMPERATURES
TCS food not maintained at 5°C (41°F) or below. (Discarded)
PROPER DATE MARKING AND DISPOSITION
Food not clearly marked to indicate the date or day by which the food shall be consumed, sold or discarded.
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
Chemicals not properly labeled.
Personal cleanliness; hair restraints
No hair/beard restraints where required.
Wiping cloths: properly used and stored
Chemical sanitizing bucket not properly set up.
In-use utensils, properly stored
Suitable dispensing utensil not being used by employee for handling food.
Nonfood-contact surfaces clean
Nonfood-contact surfaces have accumulation of soil. (drawers, shelves)
Physical facilities installed, maintained and clean
Items not necessary to the operation are present in or around the establishment.
Certified food protection manager
No certified food manager present.
Adequate hand washing facilities supplied and accessible
Hand sink should not be used for dumping food
Food separated and protected
Ready-to-eat food subject to contamination by raw animal product.
PROPER COLD HOLDING TEMPERATURES
TCS food not maintained at 5°C (41°F) or below. (Discarded)
PROPER DATE MARKING AND DISPOSITION
Food not clearly marked to indicate the date or day by which the food shall be consumed, sold or discarded.
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
Chemicals not properly labeled.
Personal cleanliness; hair restraints
No hair/beard restraints where required.
Wiping cloths: properly used and stored
Chemical sanitizing bucket not properly set up.
In-use utensils, properly stored
Suitable dispensing utensil not being used by employee for handling food.
Nonfood-contact surfaces clean
Nonfood-contact surfaces have accumulation of soil. (drawers, shelves)
Physical facilities installed, maintained and clean
Items not necessary to the operation are present in or around the establishment.
Certified food protection manager
No certified food manager present.
Adequate hand washing facilities supplied and accessible
Hand sink should not be used for dumping food
Food separated and protected
Ready-to-eat food subject to contamination by raw animal product.
PROPER COLD HOLDING TEMPERATURES
TCS food not maintained at 5°C (41°F) or below. (Discarded)
PROPER DATE MARKING AND DISPOSITION
Food not clearly marked to indicate the date or day by which the food shall be consumed, sold or discarded.
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
Chemicals not properly labeled.
Personal cleanliness; hair restraints
No hair/beard restraints where required.
Wiping cloths: properly used and stored
Chemical sanitizing bucket not properly set up.
In-use utensils, properly stored
Suitable dispensing utensil not being used by employee for handling food.
Nonfood-contact surfaces clean
Nonfood-contact surfaces have accumulation of soil. (drawers, shelves)
Physical facilities installed, maintained and clean
Items not necessary to the operation are present in or around the establishment.
Certified food protection manager
No certified food manager present.
Adequate hand washing facilities supplied and accessible
Hand sink should not be used for dumping food
Food separated and protected
Ready-to-eat food subject to contamination by raw animal product.
PROPER COLD HOLDING TEMPERATURES
TCS food not maintained at 5°C (41°F) or below. (Discarded)
PROPER DATE MARKING AND DISPOSITION
Food not clearly marked to indicate the date or day by which the food shall be consumed, sold or discarded.
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
Chemicals not properly labeled.
Personal cleanliness; hair restraints
No hair/beard restraints where required.
Wiping cloths: properly used and stored
Chemical sanitizing bucket not properly set up.
In-use utensils, properly stored
Suitable dispensing utensil not being used by employee for handling food.
Nonfood-contact surfaces clean
Nonfood-contact surfaces have accumulation of soil. (drawers, shelves)
Physical facilities installed, maintained and clean
Items not necessary to the operation are present in or around the establishment.
Certified food protection manager
No certified food manager present.
Adequate hand washing facilities supplied and accessible
Hand sink should not be used for dumping food
Food separated and protected
Ready-to-eat food subject to contamination by raw animal product.
PROPER COLD HOLDING TEMPERATURES
TCS food not maintained at 5°C (41°F) or below. (Discarded)
PROPER DATE MARKING AND DISPOSITION
Food not clearly marked to indicate the date or day by which the food shall be consumed, sold or discarded.
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
Chemicals not properly labeled.
Personal cleanliness; hair restraints
No hair/beard restraints where required.
Wiping cloths: properly used and stored
Chemical sanitizing bucket not properly set up.
In-use utensils, properly stored
Suitable dispensing utensil not being used by employee for handling food.
Nonfood-contact surfaces clean
Nonfood-contact surfaces have accumulation of soil. (drawers, shelves)
Physical facilities installed, maintained and clean
Items not necessary to the operation are present in or around the establishment.
Certified food protection manager
No certified food manager present.
Adequate hand washing facilities supplied and accessible
Hand sink should not be used for dumping food
Food separated and protected
Ready-to-eat food subject to contamination by raw animal product.
PROPER COLD HOLDING TEMPERATURES
TCS food not maintained at 5°C (41°F) or below. (Discarded)
PROPER DATE MARKING AND DISPOSITION
Food not clearly marked to indicate the date or day by which the food shall be consumed, sold or discarded.
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
Chemicals not properly labeled.
Personal cleanliness; hair restraints
No hair/beard restraints where required.
Wiping cloths: properly used and stored
Chemical sanitizing bucket not properly set up.
In-use utensils, properly stored
Suitable dispensing utensil not being used by employee for handling food.
Nonfood-contact surfaces clean
Nonfood-contact surfaces have accumulation of soil. (drawers, shelves)
Physical facilities installed, maintained and clean
Items not necessary to the operation are present in or around the establishment.
Certified food protection manager
No certified food manager present.
Adequate hand washing facilities supplied and accessible
Hand sink should not be used for dumping food
Food separated and protected
Ready-to-eat food subject to contamination by raw animal product.
PROPER COLD HOLDING TEMPERATURES
TCS food not maintained at 5°C (41°F) or below. (Discarded)
PROPER DATE MARKING AND DISPOSITION
Food not clearly marked to indicate the date or day by which the food shall be consumed, sold or discarded.
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
Chemicals not properly labeled.
Personal cleanliness; hair restraints
No hair/beard restraints where required.
Wiping cloths: properly used and stored
Chemical sanitizing bucket not properly set up.
In-use utensils, properly stored
Suitable dispensing utensil not being used by employee for handling food.
Nonfood-contact surfaces clean
Nonfood-contact surfaces have accumulation of soil. (drawers, shelves)
Physical facilities installed, maintained and clean
Items not necessary to the operation are present in or around the establishment.
Certified food protection manager
No certified food manager present.
Adequate hand washing facilities supplied and accessible
Hand sink should not be used for dumping food
Food separated and protected
Ready-to-eat food subject to contamination by raw animal product.
PROPER COLD HOLDING TEMPERATURES
TCS food not maintained at 5°C (41°F) or below. (Discarded)
PROPER DATE MARKING AND DISPOSITION
Food not clearly marked to indicate the date or day by which the food shall be consumed, sold or discarded.
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
Chemicals not properly labeled.
Personal cleanliness; hair restraints
No hair/beard restraints where required.
Wiping cloths: properly used and stored
Chemical sanitizing bucket not properly set up.
In-use utensils, properly stored
Suitable dispensing utensil not being used by employee for handling food.
Nonfood-contact surfaces clean
Nonfood-contact surfaces have accumulation of soil. (drawers, shelves)
Physical facilities installed, maintained and clean
Items not necessary to the operation are present in or around the establishment.
Certified food protection manager
No certified food manager present.
Adequate hand washing facilities supplied and accessible
Hand sink should not be used for dumping food
Food separated and protected
Ready-to-eat food subject to contamination by raw animal product.
PROPER COLD HOLDING TEMPERATURES
TCS food not maintained at 5°C (41°F) or below. (Discarded)
PROPER DATE MARKING AND DISPOSITION
Food not clearly marked to indicate the date or day by which the food shall be consumed, sold or discarded.
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
Chemicals not properly labeled.
Personal cleanliness; hair restraints
No hair/beard restraints where required.
Wiping cloths: properly used and stored
Chemical sanitizing bucket not properly set up.
In-use utensils, properly stored
Suitable dispensing utensil not being used by employee for handling food.
Nonfood-contact surfaces clean
Nonfood-contact surfaces have accumulation of soil. (drawers, shelves)
Physical facilities installed, maintained and clean
Items not necessary to the operation are present in or around the establishment.
Certified food protection manager
No certified food manager present.
Adequate hand washing facilities supplied and accessible
Hand sink should not be used for dumping food
Food separated and protected
Ready-to-eat food subject to contamination by raw animal product.
PROPER COLD HOLDING TEMPERATURES
TCS food not maintained at 5°C (41°F) or below. (Discarded)
PROPER DATE MARKING AND DISPOSITION
Food not clearly marked to indicate the date or day by which the food shall be consumed, sold or discarded.
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
Chemicals not properly labeled.
Personal cleanliness; hair restraints
No hair/beard restraints where required.
Wiping cloths: properly used and stored
Chemical sanitizing bucket not properly set up.
In-use utensils, properly stored
Suitable dispensing utensil not being used by employee for handling food.
Nonfood-contact surfaces clean
Nonfood-contact surfaces have accumulation of soil. (drawers, shelves)
Physical facilities installed, maintained and clean
Items not necessary to the operation are present in or around the establishment.
Certified food protection manager
No certified food manager present.
Adequate hand washing facilities supplied and accessible
Hand sink should not be used for dumping food
Food separated and protected
Ready-to-eat food subject to contamination by raw animal product.
PROPER COLD HOLDING TEMPERATURES
TCS food not maintained at 5°C (41°F) or below. (Discarded)
PROPER DATE MARKING AND DISPOSITION
Food not clearly marked to indicate the date or day by which the food shall be consumed, sold or discarded.
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
Chemicals not properly labeled.
Personal cleanliness; hair restraints
No hair/beard restraints where required.
Wiping cloths: properly used and stored
Chemical sanitizing bucket not properly set up.
In-use utensils, properly stored
Suitable dispensing utensil not being used by employee for handling food.
Nonfood-contact surfaces clean
Nonfood-contact surfaces have accumulation of soil. (drawers, shelves)
Physical facilities installed, maintained and clean
Items not necessary to the operation are present in or around the establishment.
Certified food protection manager
No certified food manager present.
Adequate hand washing facilities supplied and accessible
Hand sink should not be used for dumping food
Food separated and protected
Ready-to-eat food subject to contamination by raw animal product.
PROPER COLD HOLDING TEMPERATURES
TCS food not maintained at 5°C (41°F) or below. (Discarded)
PROPER DATE MARKING AND DISPOSITION
Food not clearly marked to indicate the date or day by which the food shall be consumed, sold or discarded.
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
Chemicals not properly labeled.
Personal cleanliness; hair restraints
No hair/beard restraints where required.
Wiping cloths: properly used and stored
Chemical sanitizing bucket not properly set up.
In-use utensils, properly stored
Suitable dispensing utensil not being used by employee for handling food.
Nonfood-contact surfaces clean
Nonfood-contact surfaces have accumulation of soil. (drawers, shelves)
Physical facilities installed, maintained and clean
Items not necessary to the operation are present in or around the establishment.
Certified food protection manager
No certified food manager present.
Adequate hand washing facilities supplied and accessible
Hand sink should not be used for dumping food
Food separated and protected
Ready-to-eat food subject to contamination by raw animal product.
PROPER COLD HOLDING TEMPERATURES
TCS food not maintained at 5°C (41°F) or below. (Discarded)
PROPER DATE MARKING AND DISPOSITION
Food not clearly marked to indicate the date or day by which the food shall be consumed, sold or discarded.
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
Chemicals not properly labeled.
Personal cleanliness; hair restraints
No hair/beard restraints where required.
Wiping cloths: properly used and stored
Chemical sanitizing bucket not properly set up.
In-use utensils, properly stored
Suitable dispensing utensil not being used by employee for handling food.
Nonfood-contact surfaces clean
Nonfood-contact surfaces have accumulation of soil. (drawers, shelves)
Physical facilities installed, maintained and clean
Items not necessary to the operation are present in or around the establishment.
Certified food protection manager
No certified food manager present.
Adequate hand washing facilities supplied and accessible
Hand sink should not be used for dumping food
Food separated and protected
Ready-to-eat food subject to contamination by raw animal product.
PROPER COLD HOLDING TEMPERATURES
TCS food not maintained at 5°C (41°F) or below. (Discarded)
PROPER DATE MARKING AND DISPOSITION
Food not clearly marked to indicate the date or day by which the food shall be consumed, sold or discarded.
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
Chemicals not properly labeled.
Personal cleanliness; hair restraints
No hair/beard restraints where required.
Wiping cloths: properly used and stored
Chemical sanitizing bucket not properly set up.
In-use utensils, properly stored
Suitable dispensing utensil not being used by employee for handling food.
Nonfood-contact surfaces clean
Nonfood-contact surfaces have accumulation of soil. (drawers, shelves)
Physical facilities installed, maintained and clean
Items not necessary to the operation are present in or around the establishment.
Certified food protection manager
No certified food manager present.
Adequate hand washing facilities supplied and accessible
Hand sink should not be used for dumping food
Food separated and protected
Ready-to-eat food subject to contamination by raw animal product.
PROPER COLD HOLDING TEMPERATURES
TCS food not maintained at 5°C (41°F) or below. (Discarded)
PROPER DATE MARKING AND DISPOSITION
Food not clearly marked to indicate the date or day by which the food shall be consumed, sold or discarded.
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
Chemicals not properly labeled.
Personal cleanliness; hair restraints
No hair/beard restraints where required.
Wiping cloths: properly used and stored
Chemical sanitizing bucket not properly set up.
In-use utensils, properly stored
Suitable dispensing utensil not being used by employee for handling food.
Nonfood-contact surfaces clean
Nonfood-contact surfaces have accumulation of soil. (drawers, shelves)
Physical facilities installed, maintained and clean
Items not necessary to the operation are present in or around the establishment.
Certified food protection manager
No certified food manager present.
Adequate hand washing facilities supplied and accessible
Hand sink should not be used for dumping food
Food separated and protected
Ready-to-eat food subject to contamination by raw animal product.
PROPER COLD HOLDING TEMPERATURES
TCS food not maintained at 5°C (41°F) or below. (Discarded)
PROPER DATE MARKING AND DISPOSITION
Food not clearly marked to indicate the date or day by which the food shall be consumed, sold or discarded.
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
Chemicals not properly labeled.
Personal cleanliness; hair restraints
No hair/beard restraints where required.
Wiping cloths: properly used and stored
Chemical sanitizing bucket not properly set up.
In-use utensils, properly stored
Suitable dispensing utensil not being used by employee for handling food.
Nonfood-contact surfaces clean
Nonfood-contact surfaces have accumulation of soil. (drawers, shelves)
Physical facilities installed, maintained and clean
Items not necessary to the operation are present in or around the establishment.
Certified food protection manager
No certified food manager present.
Adequate hand washing facilities supplied and accessible
Hand sink should not be used for dumping food
Food separated and protected
Ready-to-eat food subject to contamination by raw animal product.
PROPER COLD HOLDING TEMPERATURES
TCS food not maintained at 5°C (41°F) or below. (Discarded)
PROPER DATE MARKING AND DISPOSITION
Food not clearly marked to indicate the date or day by which the food shall be consumed, sold or discarded.
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
Chemicals not properly labeled.
Personal cleanliness; hair restraints
No hair/beard restraints where required.
Wiping cloths: properly used and stored
Chemical sanitizing bucket not properly set up.
In-use utensils, properly stored
Suitable dispensing utensil not being used by employee for handling food.
Nonfood-contact surfaces clean
Nonfood-contact surfaces have accumulation of soil. (drawers, shelves)
Physical facilities installed, maintained and clean
Items not necessary to the operation are present in or around the establishment.
Certified food protection manager
No certified food manager present.
Adequate hand washing facilities supplied and accessible
Hand sink should not be used for dumping food
Food separated and protected
Ready-to-eat food subject to contamination by raw animal product.
PROPER COLD HOLDING TEMPERATURES
TCS food not maintained at 5°C (41°F) or below. (Discarded)
PROPER DATE MARKING AND DISPOSITION
Food not clearly marked to indicate the date or day by which the food shall be consumed, sold or discarded.
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
Chemicals not properly labeled.
Personal cleanliness; hair restraints
No hair/beard restraints where required.
Wiping cloths: properly used and stored
Chemical sanitizing bucket not properly set up.
In-use utensils, properly stored
Suitable dispensing utensil not being used by employee for handling food.
Nonfood-contact surfaces clean
Nonfood-contact surfaces have accumulation of soil. (drawers, shelves)
Physical facilities installed, maintained and clean
Items not necessary to the operation are present in or around the establishment.
Certified food protection manager
No certified food manager present.
Adequate hand washing facilities supplied and accessible
Hand sink should not be used for dumping food
Food separated and protected
Ready-to-eat food subject to contamination by raw animal product.
PROPER COLD HOLDING TEMPERATURES
TCS food not maintained at 5°C (41°F) or below. (Discarded)
PROPER DATE MARKING AND DISPOSITION
Food not clearly marked to indicate the date or day by which the food shall be consumed, sold or discarded.
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
Chemicals not properly labeled.
Personal cleanliness; hair restraints
No hair/beard restraints where required.
Wiping cloths: properly used and stored
Chemical sanitizing bucket not properly set up.
In-use utensils, properly stored
Suitable dispensing utensil not being used by employee for handling food.
Nonfood-contact surfaces clean
Nonfood-contact surfaces have accumulation of soil. (drawers, shelves)
Physical facilities installed, maintained and clean
Items not necessary to the operation are present in or around the establishment.
Certified food protection manager
No certified food manager present.
Adequate hand washing facilities supplied and accessible
Hand sink should not be used for dumping food
Food separated and protected
Ready-to-eat food subject to contamination by raw animal product.
PROPER COLD HOLDING TEMPERATURES
TCS food not maintained at 5°C (41°F) or below. (Discarded)
PROPER DATE MARKING AND DISPOSITION
Food not clearly marked to indicate the date or day by which the food shall be consumed, sold or discarded.
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
Chemicals not properly labeled.
Personal cleanliness; hair restraints
No hair/beard restraints where required.
Wiping cloths: properly used and stored
Chemical sanitizing bucket not properly set up.
In-use utensils, properly stored
Suitable dispensing utensil not being used by employee for handling food.
Nonfood-contact surfaces clean
Nonfood-contact surfaces have accumulation of soil. (drawers, shelves)
Physical facilities installed, maintained and clean
Items not necessary to the operation are present in or around the establishment.
Certified food protection manager
No certified food manager present.
Adequate hand washing facilities supplied and accessible
Hand sink should not be used for dumping food
Food separated and protected
Ready-to-eat food subject to contamination by raw animal product.
PROPER COLD HOLDING TEMPERATURES
TCS food not maintained at 5°C (41°F) or below. (Discarded)
PROPER DATE MARKING AND DISPOSITION
Food not clearly marked to indicate the date or day by which the food shall be consumed, sold or discarded.
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
Chemicals not properly labeled.
Personal cleanliness; hair restraints
No hair/beard restraints where required.
Wiping cloths: properly used and stored
Chemical sanitizing bucket not properly set up.
In-use utensils, properly stored
Suitable dispensing utensil not being used by employee for handling food.
Nonfood-contact surfaces clean
Nonfood-contact surfaces have accumulation of soil. (drawers, shelves)
Physical facilities installed, maintained and clean
Items not necessary to the operation are present in or around the establishment.
Certified food protection manager
No certified food manager present.
Adequate hand washing facilities supplied and accessible
Hand sink should not be used for dumping food
Food separated and protected
Ready-to-eat food subject to contamination by raw animal product.
PROPER COLD HOLDING TEMPERATURES
TCS food not maintained at 5°C (41°F) or below. (Discarded)
PROPER DATE MARKING AND DISPOSITION
Food not clearly marked to indicate the date or day by which the food shall be consumed, sold or discarded.
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
Chemicals not properly labeled.
Personal cleanliness; hair restraints
No hair/beard restraints where required.
Wiping cloths: properly used and stored
Chemical sanitizing bucket not properly set up.
In-use utensils, properly stored
Suitable dispensing utensil not being used by employee for handling food.
Nonfood-contact surfaces clean
Nonfood-contact surfaces have accumulation of soil. (drawers, shelves)
Physical facilities installed, maintained and clean
Items not necessary to the operation are present in or around the establishment.
Certified food protection manager
No certified food manager present.
Adequate hand washing facilities supplied and accessible
Hand sink should not be used for dumping food
Food separated and protected
Ready-to-eat food subject to contamination by raw animal product.
PROPER COLD HOLDING TEMPERATURES
TCS food not maintained at 5°C (41°F) or below. (Discarded)
PROPER DATE MARKING AND DISPOSITION
Food not clearly marked to indicate the date or day by which the food shall be consumed, sold or discarded.
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
Chemicals not properly labeled.
Personal cleanliness; hair restraints
No hair/beard restraints where required.
Wiping cloths: properly used and stored
Chemical sanitizing bucket not properly set up.
In-use utensils, properly stored
Suitable dispensing utensil not being used by employee for handling food.
Nonfood-contact surfaces clean
Nonfood-contact surfaces have accumulation of soil. (drawers, shelves)
Physical facilities installed, maintained and clean
Items not necessary to the operation are present in or around the establishment.
Certified food protection manager
No certified food manager present.
Adequate hand washing facilities supplied and accessible
Hand sink should not be used for dumping food
Food separated and protected
Ready-to-eat food subject to contamination by raw animal product.
PROPER COLD HOLDING TEMPERATURES
TCS food not maintained at 5°C (41°F) or below. (Discarded)
PROPER DATE MARKING AND DISPOSITION
Food not clearly marked to indicate the date or day by which the food shall be consumed, sold or discarded.
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
Chemicals not properly labeled.
Personal cleanliness; hair restraints
No hair/beard restraints where required.
Wiping cloths: properly used and stored
Chemical sanitizing bucket not properly set up.
In-use utensils, properly stored
Suitable dispensing utensil not being used by employee for handling food.
Nonfood-contact surfaces clean
Nonfood-contact surfaces have accumulation of soil. (drawers, shelves)
Physical facilities installed, maintained and clean
Items not necessary to the operation are present in or around the establishment.
Certified food protection manager
No certified food manager present.
Adequate hand washing facilities supplied and accessible
Hand sink should not be used for dumping food
Food separated and protected
Ready-to-eat food subject to contamination by raw animal product.
PROPER COLD HOLDING TEMPERATURES
TCS food not maintained at 5°C (41°F) or below. (Discarded)
PROPER DATE MARKING AND DISPOSITION
Food not clearly marked to indicate the date or day by which the food shall be consumed, sold or discarded.
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
Chemicals not properly labeled.
Personal cleanliness; hair restraints
No hair/beard restraints where required.
Wiping cloths: properly used and stored
Chemical sanitizing bucket not properly set up.
In-use utensils, properly stored
Suitable dispensing utensil not being used by employee for handling food.
Nonfood-contact surfaces clean
Nonfood-contact surfaces have accumulation of soil. (drawers, shelves)
Physical facilities installed, maintained and clean
Items not necessary to the operation are present in or around the establishment.
P May 5, 2025 REGULAR Score: 100 0 violations
No violations recorded for this inspection.