Feast On Us

Inspection history

1. B

   2026-06-03

   Violations were cited in the following area(s). · Cycle Inspection / Re-inspection

   Score 18
   • CRITICAL Hot TCS food item not held at or above 140 °F.
   • CRITICAL Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
   • minor Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
2. C

   2026-04-14

   Violations were cited in the following area(s). · Cycle Inspection / Initial Inspection

   Score 55
   • CRITICAL Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures
   • CRITICAL 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.
   • CRITICAL Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.
   • minor Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
   • CRITICAL Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.