JOE'S HOME OF SOUP DUMPLINGS

GRADE A Oct 20, 2025 - Cycle Inspection / Initial Inspection

Score: 13 points

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. Food, supp...

GRADE C Apr 23, 2025 - Cycle Inspection / Re-inspection

Score: 48 points

Time/Temperature Control for Safety (TCS) food not cooked to required minimum internal temperature. • Poultry, poultry parts, ground and comminuted poultry, all stuffing containing poultry, meats, fish or ratites to or above 165 °F for 15 sec...

Mar 13, 2025 - Cycle Inspection / Initial Inspection

Score: 38 points

Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or...

GRADE C Sep 20, 2023 - Cycle Inspection / Reopening Inspection

Score: 5 points

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.

Sep 18, 2023 - Cycle Inspection / Reopening Inspection

Score: 21 points

Live roaches in facility's food or non-food area. Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. Establishment is not free of harborage or conditions conducive to...

🚫 CLOSURE Sep 13, 2023 - Cycle Inspection / Re-inspection

Score: 55 points

Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. 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...

Dec 9, 2022 - Cycle Inspection / Initial Inspection

Score: 28 points

Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. Evidence of mice or live mice in establishment's food or non-food areas. Single service article not...