ANDY'S DELI

GRADE B May 14, 2025 - Cycle Inspection / Re-inspection

Score: 27 points

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 dis...

Feb 27, 2025 - Cycle Inspection / Initial Inspection

Score: 24 points

Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses. Hot TCS food item not held at or above 140 °F. Food worker/food vendor does not use utensil or other barrier to eliminate bare hand contact with food that will not...

GRADE C Jun 25, 2024 - Cycle Inspection / Re-inspection

Score: 38 points

Food Protection Certificate (FPC) not held by manager or supervisor of food operations. 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...

Apr 4, 2024 - Cycle Inspection / Initial Inspection

Score: 27 points

Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures Non-food contact surface or equipment made of unacceptable material, not kept clea...

GRADE A Jun 27, 2023 - Cycle Inspection / Re-inspection

Score: 13 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. No hand washing facility in or ...

Apr 27, 2023 - Cycle Inspection / Initial Inspection

Score: 29 points

Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. Food, supplies, or equipment not protected from potential source of contamination during storage, prepar...

GRADE A Nov 16, 2022 - Cycle Inspection / Re-inspection

Score: 13 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. Non-food c...