Food Protected From Contamination: Corrected Onsite
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Official record from Montgomery County HHS, Sep 15, 2026 · Original Source
Comprehensive
Mar 25, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Montgomery County HHS, Mar 25, 2026 · Original Source
Reinspection
Dec 19, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Montgomery County HHS, Dec 19, 2025 · Original Source
Other
Dec 19, 2025
Fail
2 recorded violations
criticalCode proper_hand_washingHandwashing
Official wording
Proper Hand Washing: Not In Compliance
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
criticalCode hot_and_cold_running_water_providedWater, plumbing, and sewage
Official wording
Hot And Cold Running Water Provided: Not In Compliance
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Official record from Montgomery County HHS, Dec 19, 2025 · Original Source
Food Service Facility Inspection High
Apr 2, 2025
Pass
1 recorded violation
criticalCode cold_holding_temperatureFood temperature
Official wording
Cold Holding Temperature: Not In Compliance
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.