THE GREY DOG'S COFFEE

GRADE A Sep 16, 2024 - Cycle Inspection / Initial Inspection

Score: 11 points

Hot TCS food item that has been cooked and cooled is being held for service without first being reheated to 165º F or above within 2 hours. Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.

GRADE A Mar 5, 2024 - Cycle Inspection / Re-inspection

Score: 2 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.

Dec 28, 2023 - Cycle Inspection / Initial Inspection

Score: 17 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. Anti-sipho...

GRADE A May 1, 2023 - Cycle Inspection / Re-inspection

Score: 12 points

Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accor...

Jan 10, 2023 - Cycle Inspection / Initial Inspection

Score: 34 points

Hot TCS food item not held at or above 140 °F. 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...

GRADE A Sep 13, 2022 - Cycle Inspection / Re-inspection

Score: 13 points

Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies...

Feb 15, 2022 - Cycle Inspection / Initial Inspection

Score: 9 points

Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist. Evidence of mice or live mice present in facility's food and/or non-food areas.