18 BAKERY

GRADE B Oct 16, 2025 - Cycle Inspection / Re-inspection

Score: 24 points

Non-food 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. Hot TCS food item not held at o...

Apr 9, 2025 - Cycle Inspection / Initial Inspection

Score: 46 points

Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. 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...

GRADE A Dec 21, 2023 - Cycle Inspection / Re-inspection

Score: 13 points

Evidence of mice or live mice in establishment's food or non-food areas. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. Non-food contact surface or equipment made of unacceptable material, n...

Jun 14, 2023 - Cycle Inspection / Initial Inspection

Score: 24 points

Live roaches in facility's food or non-food area. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. Hot TCS food item not held at or above 140 °F. Cold TCS food item held above 41 °F; smoked ...

Nov 7, 2022 - Cycle Inspection / Reopening Inspection

Score: 14 points

Non-food 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. Filth flies or food/refuse/sewa...

🚫 CLOSURE Nov 4, 2022 - Cycle Inspection / Compliance Inspection

Score: 45 points

Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies...

GRADE C Oct 26, 2022 - Cycle Inspection / Re-inspection

Score: 51 points

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. Evidence o...