Osu

Inspection history 4 visits

1. 2025
2. Failed Sep 11 Score 59 no change

   Cycle Inspection

   9 violations, 6 critical

   • Critical Cold TCS food item held above 41°F; smoked or processed fish held above 38°F; intact raw eggs held above 45°F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation
   • Critical Food protection certificate (FPC) not held by manager or supervisor of food operations
   • Critical Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer's refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor
   • Critical Hot TCS food item not held at or above 140°F
   • Critical Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed
   • Critical Live roaches in facility's food or non-food area
   • Minor Establishment is not free of harborage or conditions conducive to rodents, insects or other pests
   • Minor Nonfood-contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit
   • Minor Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of
3. Failed Jun 17 Score 59 ▲6

   Cycle Inspection

   4 violations, 3 critical

   • Critical Cold TCS food item held above 41°F; smoked or processed fish held above 38°F; intact raw eggs held above 45°F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation
   • Critical Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer's refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor
   • Critical No handwashing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or warewashing area. Handwashing facility not accessible, obstructed or used for non-handwashing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device
   • Minor Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of
4. Failed Mar 17 Score 53 ▲21

   Pre-permit (Operational)

   2 violations, 1 critical

   • Critical Food, prohibited, from unapproved or unknown source, home canned or home prepared. Animal slaughtered, butchered or dressed (eviscerated, skinned) in establishment. Reduced oxygen packaged (ROP) fish not frozen before processing. ROP food prepared on premises transported to another site
   • Minor Nonfood-contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit
5. Failed Feb 20 Starting score 32

   Pre-permit (Operational)

   14 violations, 8 critical

   • Critical Cold TCS food item held above 41°F; smoked or processed fish held above 38°F; intact raw eggs held above 45°F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation
   • Critical No approved written standard operating procedure for avoiding contamination by refillable returnable containers
   • Critical Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding
   • Critical Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer's refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor
   • Critical Hot TCS food item not held at or above 140°F
   • Critical Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area
   • Critical No handwashing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or warewashing area. Handwashing facility not accessible, obstructed or used for non-handwashing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device
   • Critical Evidence of mice or live mice in establishment's food or non-food areas
   • Minor Single-service article not provided. Single-service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device
   • Minor Thawing procedure improper
   • Minor Establishment is not free of harborage or conditions conducive to rodents, insects or other pests
   • Minor Contract with a pest management professional not in place. Record of extermination activities not kept on premises
   • Minor Wash hands sign not posted near or above handwashing sink
   • Minor Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of

1. 81 Hummingbird Grill Bar 100 ft
2. 88 Honeybee Bakery 150 ft
3. 60 Nick's Pizza Restaurant 250 ft
4. 68 Central Caribbean Bakery 300 ft
5. 46 Mama G. African Kitchen 300 ft