T-SWIRL CREPE

2026-08-26: Cycle Inspection / Re-inspection

Score: 34. Violations were cited in the following area(s).

• Critical: 02B — Hot TCS food item not held at or above 140 °F.
• Critical: 04H — Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
• Critical: 04J — Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.
• Critical: 06D — Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
• Critical: 06E — Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
• Critical: 06F — Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
• Not Critical: 28-06 — Contract with a pest management professional not in place. Record of extermination activities not kept on premises.