Delaware (statewide), DE
2020 N Market St
Last inspected Jan 14, 2025 · View Map ↗ · Compare ↗
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Follow-Up
1 recorded violation
Toilet Room Receptacle, Covered
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Delaware Division of Public Health – Office of Food Protection, Jan 14, 2025 · Original Source
Routine
10 recorded violations
Person-In-Charge-Duties
An issue that does not fit the common categories. Check the official wording for details.
More about other findingClean-up of Vomiting and Diarrheal Events
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsHandwashing Sinks, Installation
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.
More about handwashing problemsManual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyReady-To-Eat Time/Temperature Control for Safety Food, Date Marking
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.
More about food kept at an unsafe temperatureReady-To-Eat Time/Temperature Control for Safety Food, Disposition
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.
More about food kept at an unsafe temperaturePackaged and Unpackaged Food-Separation, Packaging, and Segregation
An issue that does not fit the common categories. Check the official wording for details.
More about other findingTemperature Measuring Devices-Functionality
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.
More about food kept at an unsafe temperatureFood Storage Containers Identified with Common Name of Food
An issue that does not fit the common categories. Check the official wording for details.
More about other findingToilet Room Receptacle, Covered
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Delaware Division of Public Health – Office of Food Protection, Jan 9, 2025 · Original Source