One40

What the inspector found on Mar 11, 2025

• 📦

  Food was not stored, covered, labeled, or dated properly.

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

  Critical
• 🔀

  Raw and ready-to-eat foods were not kept separate, risking contamination.

  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 dispensed directly by the vendor.

  Critical
• 📌

  A general health-code issue noted during the inspection.

  Thawing procedure improper.

• 🧼

  A staff hygiene issue, such as handwashing, glove use, or bare-hand contact with food.

  Failure to post or conspicuously post healthy eating information

• 🧽

  A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.

  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.

• 📋

  A paperwork or posting requirement, such as permits, certificates, or required signs.

  Allergen or intolerance notice not translated into common language when required

• 🔧

  A problem with equipment or the physical facility (plumbing, floors, lighting, ventilation).

  Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying condition.

• 🧼

  A staff hygiene issue, such as handwashing, glove use, or bare-hand contact with food.

  “Choking first aid” poster not posted. “Alcohol and Pregnancy” warning sign not posted. Resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not posted.

Inspection history