CAKOR RESTAURANT

GRADE A Mar 12, 2025 - Cycle Inspection / Initial 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. Food contact surface not proper...

GRADE C Nov 12, 2024 - Cycle Inspection / Re-inspection

Score: 31 points

Evidence of rats or live rats in establishment's food or non-food areas. Hot TCS food item not held at or above 140 °F. Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. Establishment is not...

Jun 11, 2024 - Cycle Inspection / Initial Inspection

Score: 19 points

Evidence of rats or live rats in establishment's food or non-food areas. 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 ab...

GRADE A Mar 13, 2023 - Cycle Inspection / Re-inspection

Score: 12 points

Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses. 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 cl...

Feb 23, 2023 - Cycle Inspection / Initial Inspection

Score: 25 points

Evidence of rats or live rats in establishment's food or non-food areas. Evidence of mice or live mice in establishment's food or non-food areas. Hot TCS food item not held at or above 140 °F. Dishwashing and ware washing: Cleaning and...

GRADE A Aug 17, 2022 - Cycle Inspection / Re-inspection

Score: 0 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. Establishment is not free of ha...

Apr 25, 2022 - Cycle Inspection / Initial Inspection

Score: 0 points

Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or...