| Deducted | Critical | Remarks |
| 4 | Yes | 3-501.17(A) Properly date mark all TCS food prepared in-house, when held for more than 24 hours, with the prep date and date of discard—not to exceed 7 days following the prep date (Day 1) + 6 days = 7 days refrigerated storage limit. If food has been frozen, date mark TCS food prepared in-house with: date prepared; date frozen; date removed for thawing; date to discard—not to exceed 7 days total (excluding days that the product was frozen)./ All prepared foods in refrigerated and frozen storage were missing date marks: all were properly date marked during the inspection after the staff was directed to do so. |
| 1 | No | 4-602.11(E) Clean surfaces of equipment and utensils contacting non-TCS food any time contamination may have occurred and at least every 24 hours./ Visible black residue in the nozzle of the soda gun at the bar. |
| 2 | No | 2-303.11 Cease wearing jewelry on the arms and hands (other than a plain ring) while preparing food./ Foodhandlers with wristwear. |
| 5 | Yes | 5-203.14 Provide backflow prevention device at all faucets where a hose is used./ A hose is connected to the faucet on the side exterior of the building with no backflow prevention device installed: provide a hose bibb vacuum breaker. |
| 1 | No | 5-501.114 Provide a drain plug for the dumpster. |
| 1 | No | 3-307.11 Store food inside the food establishment facilities to protect from contamination./ A drop delivery of raw produce and bagged bread rolls was discovered on the side exterior premises of the building before the establishment opened. |
| 2 | No | 6-101.11 Provide materials that are smooth and easily cleanable for indoor ceilings; and, do not unnecessarily expose utility service lines and pipes./ The food preparation kitchen does not have a ceiling installed and is open to the roof trusses and roofing material; all utility service lines are exposed. |
| 1 | No | 6-304.11 Provide mechanical ventilation of sufficient capacity to keep rooms free of excessive heat, steam, condensation, vapors, smoke, and fumes./ The single-burner gas stove is in use on the end of the cook line and is not beneath the ventilation hood. |
| 4 | Yes | 420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B) An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance of an accredited program within the past 12 months, shall be on the premises during all hours of operation (Priority Category 3 and 4)./ There is not a person on duty with certification from or verification of attendance of accredited program within the previous 12 months. Continuing violation under Official Notice of Violation EH17001972 issued 12 FEB 2026 and overdue for 120-day compliance: 15-day Notice of Intent to Suspend the Permit issued. |