| Date | Score | Inspection type | Critical | Result |
|---|---|---|---|---|
| 2026-05-05 | 97 | District A, Sector 7 · 1 finding | — | — |
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Observations and corrective actions
Inspector remarks
ITEM #3 All items in hot hold must be above 135 degrees F before placing it in hot hold. Prepared items kept in refrigeration must be reheated to 165 degrees F. Items in commercial packaging must be heated to 135 degrees F. Cooked items must be cooked to a proper cooking temperature. All these actions will place an item in hot hold at or above 135 degrees F. Rapid reheat the items in hot hold to 165 degrees F.
Inspector: John Payelle
· Corrected on site: 0
· Repeat violations: 0
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| 2026-05-05 | 100 | District A, Sector 7 | — | — |
| 2026-04-13 | 100 | District A, Sector 7 | — | — |
| 2025-11-14 | 97 | District A, Sector 7 · 3 findings | — | — |
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Observations and corrective actions
Inspector remarks
Item #39 This ice scoop had been moved to a adequate position after wards. Allowing a hand contact surface to touch food can be a source of bacteria contamination. Place the ice scoop handle up out of the ice, or on a clean protected surface. Item #46 Plumbing must be kept in adequate repair. Having only the hot water available could deter employees from washing hands due to the water becoming too hot. Have the leak and the cold water turn on fixed.
Inspector: John Payelle
· Corrected on site: 0
· Repeat violations: 0
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| 2025-10-28 | 100 | District A, Sector 7 | — | — |
| 2025-10-28 | 100 | District A, Sector 7 | — | — |
| 2025-04-28 | 97 | District A, Sector 7 · 1 finding | — | — |
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Observations and corrective actions
Inspector remarks
Item #9 Raw animal food must not be stored above or by any ready-to-eat foods. Raw animal foods must be stored with the higher cooking temperature stored below the lower cooking temperature. This order of stacking is due the temperatures and cooking level required to kill the bacteria associated with the different types of foods. Ready-to-eat is generally safe to give to the public without the need to kill off any bacteria so they must not be contaminated by a food requiring cooking to kill the bacteria. Use proper stacking order in storage.
Inspector: John Payelle
· Corrected on site: 0
· Repeat violations: 0
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| 2025-04-28 | 100 | District A, Sector 7 | — | — |
| 2025-04-22 | 98 | District A, Sector 7 · 1 finding | — | — |
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Observations and corrective actions
Inspector: John Payelle
· Corrected on site: 0
· Repeat violations: 0
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| 2024-10-14 | 92 | District A, Sector 7 · 4 findings | — | — |
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Observations and corrective actions
Inspector remarks
Item #30 You can not operate without a current, valid permit. Obtain and post the current permit before 24 October. Failure to do so will result in a 24 hour notice to pay the permit, or close food sales operation. A visit will be made to verify compliance.
Inspector: John Payelle
· Corrected on site: 0
· Repeat violations: 1
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| 2024-10-14 | 96 | District A, Sector 7 · 2 findings | — | — |
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Observations and corrective actions
Inspector remarks
Item #31 The tag remains with the container the oyster came in until the last oyster is consumed or sold. Then the date the last oyster was consumed or sold is marked on the tag to be put into chronological storage for 90 days. There should be no date marked on tag, or two separate dates on tags.
Inspector: John Payelle
· Corrected on site: 0
· Repeat violations: 0
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| 2024-10-11 | 98 | District A, Sector 7 · 1 finding | — | — |
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Observations and corrective actions
Inspector remarks
* you must have a current, valid permit to keep food sales. Obtain a current valid permit, and post it in the establishment. You are given 10 days to post the permit. At that point a 24 hour notice will be issued Failure to obtain the permit by the end of that time will result in the permit to sell being removed. All food sales must stop. You can obtain help getting the permit paid for through the Fiscal services representative at 210-207-8732.
Inspector: John Payelle
· Corrected on site: 0
· Repeat violations: 0
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