Mi

Inspection history 2 visits

1. 2026
2. Passed Jul 14 Score 36 no change

   Follow-Up Inspection

   5 violations, 2 critical

   • Critical Label and locate personal medications in areas that do not contaminate food, equipment, linens, and single-service and single-use articles.
   • Critical Separate raw animal foods from ready-to-eat foods.
   • Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Minor Keep non-food contact equipment surfaces clean.
3. Failed Jun 30 Starting score 36

   Routine Inspection

   17 violations, 6 critical

   • Critical Separate types of raw animal foods from other raw animal foods during storage, preparation and display based on cook temperature.
   • Critical Label and locate personal medications in areas that do not contaminate food, equipment, linens, and single-service and single-use articles.
   • Critical Separate raw animal foods from ready-to-eat foods.
   • Critical Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.
   • Critical Keep a log to record employee illness symptoms. Have it available upon request.
   • Critical Sanitize food contact surfaces before using and after cleaning.
   • Minor The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
   • Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Minor Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
   • Minor Train employees on effective steps to follow for the cleanup of vomit or diarrhea.
   • Minor Keep non-food contact equipment surfaces clean.
   • Minor Have hand soap at all handwashing sinks.
   • Minor Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
   • Minor Equipment food-contact surfaces and utensils must be clean.

1. 95 Cookie Cart 50 ft
2. 71 Hook 50 ft
3. 89 Sammy's Avenue Eatery 100 ft
4. 84 K’s Afro Grill 400 ft
5. 51 Yuan Yuan 400 ft