First Slice
Last inspected: Sep 6, 2019
90
Score
Across the available record, First Slice has 16 inspections on file, the first dated 2010. First Slice was last inspected on Sep 6, 2019. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit. The file hasn't been updated since Sep 6, 2019, so take the current picture with that in mind.
The picture has gotten worse over the last few visits, with the average climbing from around two violations to closer to five violations.
“Food and non-food contact surfaces properly designed” comes up most often, recorded seven times in the inspection record.
First Slice's latest score of 90 sits above the Chicago average of 81. Nothing in the record is alarming, but there's room to improve.
16
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Sep 6, 2019
Routine
2 minor violations.
View 2 violations
Plumbing installed; proper backflow devices
Inspector notes: OBSERVED NO BACK FLOW PREVENTION DEVICE ON WATER LINE OF ESPRESSO MACHINE AND COFFEE MACHINE. MUST INSTALL BACK FLOW PREVENTION ON WATER INLET LINES.
51
Adequate ventilation & lighting; designated areas used
Inspector notes: OBSERVED BROKEN LIGHT SHIELD OVER MAIN COOKING AREA. REPLACE AND MAINTAIN.
56
90
Oct 1, 2018
Reinspection
2 major violations. 4 minor violations.
View 6 violations
Procedures for responding to vomiting and diarrheal events
Inspector notes: 2-501.11 MANAGEMENT UNABLE TO PROVIDE PROCEDURE FOR CLEANING UP VOMITING AND DIARRHEA. INSTRUCTED TO HAVE ONE IN PLACE INCLUDING THE CHEMICALS. PRIORITY FOUNDATION #7-38-005
5
Management, food employee and conditional employee; knowledge, responsibilities and reporting
Inspector notes: 2-102.14(A) NOTED NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION FOLLOWING THE NEW CODE GUIDELINES. INSTRUCTED MANAGEMENT THAT ALL EMPLOYEES MUST HAVE A HEALTH POLICY FORM ON SITE. PRIORITY FOUNDATION #7-38-012(A)
3
Physical facilities installed, maintained & clean
Inspector notes: 6-201.16 NOTED DIRTY AND DUSTY WALLS AND WINDOW BEHIND THE PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
55
Physical facilities installed, maintained & clean
Inspector notes: 6-501.114 NOTED HEAVY CLUTTER INSIDE THE DRY STORAGE ROOM ON SHELVES. INSTRUCTED TO CLEAN, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ARTICLES TO PREVENT HIDING PLACES FOR PEST.
55
Adequate ventilation & lighting; designated areas used
Inspector notes: 6-202.11 NOTED MISSING LIGHT BULB ON ONE OF THE LIGHTS AT THE PREP AREA. INSTRUCTED TO REPLACE AND MAINTAIN.
56
Allergen training as required
Inspector notes: PA 100-0367 NOTED CERTIFIED FOOD MANAGER ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATE ON SITE. INSTRUCTED MANAGEMENT THAT ALL CERTIFIED FOOD MANAGERS MUST HAVE THE ALLERGEN TRAINING CERTIFICATE ON SITE AT ALL TIMES.
58
67
Sep 5, 2018
Routine
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
Proper cooling methods used; adequate equipment for temperature control
Inspector notes: NOTED TEMPERATURE OF FOOD DISPLAY COOLER TO BE IMPROPERE AT 51.2F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW. PRIORITY VIOLATION #7-38-005
33
Management, food employee and conditional employee; knowledge, responsibilities and reporting
Inspector notes: 2-102.14(A) NOTED NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION FOLLOWING THE NEW CODE GUIDELINES. INSTRUCTED MANAGEMENT THAT ALL EMPLOYEES MUST HAVE A HEALTH POLICY FORM ON SITE. PRIORITY FOUNDATION #7-38-012(A)
3
Procedures for responding to vomiting and diarrheal events
Inspector notes: 2-501.11 MANAGEMENT UNABLE TO PROVIDE PROCEDURE FOR CLEANING UP VOMITING AND DIARRHEA. INSTRUCTED TO HAVE ONE IN PLACE INCLUDING THE CHEMICALS. PRIORITY FOUNDATION #7-38-005
5
Proper cold holding temperatures
Inspector notes: 3-501.16(A)(2)(A) NOTED IMPROPER INTERNAL FOOD TEMPERATURE OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOODS INSIDE THE FOOD DISPLAY COOLER TO BE IMPROPER:- SOUPS 52.5F/50.5F, CHILI 50.0F, BLUEBERRY PEACH PIE 50.5F, CHICKEN 52.1F, RICE SALAD 51.4F, KIAWAH SALAD 53.1F, TUNA 52.8F, CHICKEN 53.4F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 52 LBS OF PRODUCTS WORTH $600.00 THROUGH DENATURING PROCESS. PRIORITY FOUNDATION #7-38-005
22
Physical facilities installed, maintained & clean
Inspector notes: 6-201.16 NOTED DIRTY AND DUSTY WALLS AND WINDOW BEHIND THE PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
55
Physical facilities installed, maintained & clean
Inspector notes: 6-501.114 NOTED HEAVY CLUTTER INSIDE THE DRY STORAGE ROOM ON SHELVES. INSTRUCTED TO CLEAN, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ARTICLES TO PREVENT HIDING PLACES FOR PEST.
55
Adequate ventilation & lighting; designated areas used
Inspector notes: 6-202.11 NOTED MISSING LIGHT BULB ON ONE OF THE LIGHTS AT THE PREP AREA. INSTRUCTED TO REPLACE AND MAINTAIN.
56
Allergen training as required
Inspector notes: PA 100-0367 NOTED CERTIFIED FOOD MANAGER ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATE ON SITE. INSTRUCTED MANAGEMENT THAT ALL CERTIFIED FOOD MANAGERS MUST HAVE THE ALLERGEN TRAINING CERTIFICATE ON SITE AT ALL TIMES.
58
52
Aug 18, 2017
Reinspection
No violations found.
100
Aug 15, 2017
Routine
5 minor violations.
View 5 violations
Facilities to maintain proper temperature
Inspector notes: FACILITIES UNABLE TO MAINTAIN PROPER TEMPERATURES. DISPLAY COOLER FOUND AT 53.6F WITH FOOD SUCH AS CHICKEN SALAD AT 53.2F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 40F OR BELOW, CDPH CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. CRITICAL VIOLATION 7-38-005(A).
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND HELD AT IMPROPER TEMPERATURES IN THE ABOVE MENTIONED COOLER. CHICKEN SALAD AT 53.2, MEDITERRANEAN SALAD AT 53.4F, RICE SALAD AT 53.5F, TUNA SALAD AT 52.1F. ALL FOODS DISCARDED. TOTAL POUNDS DISCARDED ESTIMATED TO BE 65 LBS WITH AND ESTIMATED VALUE OF $485.00. CRITICAL VIOLATION 7-38-005(A).
3
Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area
Inspector notes: NO PAPER TOWELS AT THE EXPOSED HAND WASHING SINK OR ACCESSIBLE AT TIME OF INSPECTION. MUST PROVIDE PAPER TOWELS AT THE EXPOSED HAND WASHING SINK AT ALL TIMES. CRITICAL VIOLATION 7-38-030.
12
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: NO VALID CITY OF CHICAGO SANITATION CERTIFICATE POSTED ON THE PREMISES OR ON SITE DURING THE INITIAL INSPECTION. MANAGER WAS TELEPHONED AND ARRIVED FORTY MINUTES LATER. REVIEWED THAT A VALID CITY OF CHICAGO SANITATION CERTIFICATE MUST BE POSTED ON THE PREMISES AND SUCH A PERSON MUST BE ON SITE AT ALL TIMES WHILE FOODS ARE PREPARED, SERVED. SERIOUS VIOLATION 7-38-012.
21
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: EMPLOYEES MUST NOT STORE PERSONAL BELONGINGS IN THE FOOD PREPARATION AREA. ALL STORED ITEMS THROUGHOUT THE DRY STORAGE ROOM MUST BE ELEVATED FROM THE FLOORS 6" OR ABOVE.
41
78
Nov 7, 2016
Reinspection
1 minor violation.
View 1 violation
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: RIPPED OFF RUBBER GASKET ON THE DOOR OF THE 2 DOOR REACH IN COOLER. MUST REPAIR AND MAINTAIN.
32
95
Oct 28, 2016
Complaint
3 minor violations.
View 3 violations
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: NO CERTIFIED FOOD MANAGER ON SITE WHILE PREPARING AND SERVING TUNA SALAD, CHEESE QUICHE,TURKEY CHILI SOUP,ETC. SERIOUS VIOLATION 7-38-012. CARLOS CONTRERAS ARRIVED ON SITE AT 9:15 AM, DURING INSPECTION.
21
Previous minor violation(s) corrected 7-42-090
Inspector notes: PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #1937884,DATED 6/30/16. #30-MUST LABEL ALL FOODS(PASTRIES, COOKIES, PIE, BROWNIES) PACKED FOR SALE ON PREMISES WITH COMPANY'S NAME,ADDRESS,ZIP CODE, INGREDIENTS, FOOD ALLERGENS. #33-CLEAN IN DETAIL THE FAN GUARD OF THE 2 DOOR REACH IN COOLER(WITH DUST BUILD-UP) AND MAINTAIN. CLEAN AND SANITIZE INTERIOR OF THE SMALL WHITE MICROWAVE AND MAINTAIN. #35 PEELING PAINT ON THE WALLS BESIDE THE OVEN AND THE PREP COOLER. MUST SCRAPE PEELING PAINT AND REPAINT. #38- SLOW DRAINING OF THE EXPOSED HAND SINK IN THE PREP AREA AND THE WASH BOWL SINK IN THE LADIES WASHROOM. MUST REPAIR TO HAVE A WELL DRAINING SINK. LEAK ON THE FAUCET ARM CONNECTOR OF THE FAUCET OF THE 3 COMPT SINK. MUST REPAIR TO STOP THE LEAK. SERIOUS VIOLATION 7-42-090.
29
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: RIPPED OFF RUBBER GASKET ON THE DOOR OF THE 2 DOOR REACH IN COOLER. MUST REPAIR AND MAINTAIN. INSTALL A SPLASH GUARD BETWEEN THE HOT HOLDING UNIT AND THE EXPOSED HAND SINK.
32
86
Jun 30, 2016
Routine
5 minor violations.
View 5 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: MUST LABEL ALL FOODS(PASTRIES, COOKIES, PIE, BROWNIES) PACKED FOR SALE ON PREMISES WITH COMPANY'S NAME,ADDRESS,ZIP CODE, INGREDIENTS, FOOD ALLERGENS.
30
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: CLEAN IN DETAIL THE FAN GUARD OF THE 2 DOOR REACH IN COOLER(WITH DUST BUILD-UP) AND MAINTAIN. CLEAN AND SANITIZE INTERIOR OF THE SMALL WHITE MICROWAVE AND MAINTAIN.
33
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: PEELING PAINT ON THE WALLS BESIDE THE OVEN AND THE PREP COOLER. MUST SCRAPE PEELING PAINT AND RE PAINT.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: SLOW DRAINING OF THE EXPOSED HAND SINK IN THE PREP AREA AND THE WASH BOWL SINK IN THE LADIES WASHROOM. MUST REPAIR TO HAVE A WELL DRAINING SINK. LEAK ON THE FAUCET ARM CONNECTOR OF THE FAUCET OF THE 3 COMPT SINK. MUST REPAIR TO STOP THE LEAK.
38
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: MUST WEAR A HAIR RESTRAINT WHILE PREPARING FOODS IN THE PREP AREA.
42
78
Jul 9, 2015
Routine
2 minor violations.
View 2 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: OBSERVED DECORATIVE MESH LINERS UNDER THE BOWLS OF SALAD IN THE REACH-IN DISPLAY COOLER AND SHELVES AND LINERS MADE OUT OF CARDBOARD IN THE CABINETS UNDER THE SINK. INSTRUCTED TO USE NON-ABSORBENT MATERIALS ONLY TO ALLOW REGULAR CLEANING AND WIPING DOWN OF MATERIALS AND EQUIPMENT.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: DETAIL CLEAN THE INTERIOR SURFACE OF THE REACH-IN FREEZER WHERE THE PIES ARE STORED TO REMOVE FOOD DEBRIS BUILDUP AND MAINTAIN.
33
90
Aug 15, 2014
Routine
4 minor violations.
View 4 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: COUNTER TOP BY THE LEFT HOT WATER HANDLE BROKEN INSTRUCTED TO REPAIR/REPLACE WITH A SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: DUST BUILD-UP ON PIPES ELECTRICAL WIRES AND VENT COVERS IN PREP AREA,INSTRUCTED TO CLEAN AND MAINTAIN.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: BROKEN PLASTIC FLOOR IN DIFFERENT AREA OF THE DINING ROOM, INSTRUCTED TO REPAIR/REPLACE SAID FLOOR WITH A SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: BROKEN CEILING AROUND WATER PIPE IN PREP AREA,INSTRUCTED TO REPAIR
35
82
Aug 12, 2013
Routine
1 minor violation.
View 1 violation
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: PREP AREA EXPOSED HANDWASH BOWL PIPE DRAINING SLOWLY. MUST REPAIR AND MAINTAIN SINK.
38
95
May 7, 2012
Routine
3 minor violations.
View 3 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: REACH IN PREP COOLER DOOR RUBBER GASKETS RIPPED. MUST REPAIR AND MAINTAIN DAMAGED DOOR GASKETS.
32
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: OBSERVED BOTTLE CAPS/DUST BUILD UP ON FLOOR IN PREP AREA AND UNDER SHELVES IN STORAGE ROOM. MUST CLEAN AND MAINTAIN FLOOR THROUGHOUT.
34
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: 3-COMPARTMENT SINK HOT WATER HANDLE LEAKING. MUST REPAIR AND MAINTAIN SINK.
38
86
May 5, 2011
Complaint
7 minor violations.
View 7 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: All food not stored in the original container shall be stored in properly labeled containers.//NEED PROPER NAMES ,DATES, ADDRESSES ON ALL FOOD ITEMS IN STORAGE OR ON DISPLAY.
30
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.//INSTRUCTED MGMT TO PROPERLY STORE ALL SINGLE SERVICE UTENSILS IN PREP AREA
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.//NEED LIDES ON ALL GARBAGE CANS IN PREP AREA WHEN NOT IN USE/MUST REMOVE ALUMINUM FOIL OFF BOTTOM SHELVES IN PREP AREA DRY STORAGE.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.//SOME SHELVES IN COOLERS ,DRY STORAGE NEED CLEANING.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.//FLOORS UNDER AROUND STOCK NEED CLEANING/MUST STORE ALL STOCK 6" OFF FLOOR WHEN IN STORAGE MUST REMOVE MILK CRATES OFF PREMISES USED AS STORAGE SHELVES.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: The walls and ceilings shall be in good repair and easily cleaned.//MUST CLEAN CEILING IN MEN RESTROOM ,REPAIR HOLES IN CEILING THROUGHT PREMISES.
35
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: All employees shall be required to use effective hair restraints to confine hair.//MUST HAVE HAIR RESTRANTS ON ALL FOOD HANDLERS IN FOOD PREP AREA WHEN PREPAIRING UNPROTECTED FOOD ITEMS.
42
70
Mar 17, 2011
Complaint
7 minor violations.
View 7 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: All cold food shall be stored at a temperature of 40F or less.//OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPS IN COOLER (CHICKEN CUCUMBER SALADS,TUNA SALAD,TEMPED BETWEEN 45.0F-46.3F 15LBS,MGMT VOLUNTED TO PROPERLY DISCARD FOOD ITEMS $310.00
3
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: All food not stored in the original container shall be stored in properly labeled containers.//NEED NAMES DATES ON ALL FOOD ITEMS IN STORAGE & ON DISPLAY/NEED NAMES,EXP.DATES,NAMES OF FOOD ITEMS,CO.,INGREDINTS ON ALL PRE PACKAGE FOOD ITEMS ON DISPLAY & STORAGE
30
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.//NEED LIDES ON ALL GARBAGE CANS IN PREP AREA WHEN NOT IN USE./MUST REMOVE ALUMINUM FOIL OFF BOTTOM SHELVE IN DRY STORAGE IN PREP AREA./MUST REPLACE ALL STAIN & BADLY PITTED CUTTING BOARDS IN PREP AREA.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All utensils shall be thoroughly cleaned and sanitized after each usage.//SOME SHELVES IN COOLERS DRY STORAGE NEED CLEANING
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.//FLOORS UNDER AROUND STOCK NEED CLEANING /MUST REMOVE ALL MILK CRATS OFF PREMISES USED FOR STORAGE SHELVES
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: The walls and ceilings shall be in good repair and easily cleaned.//MUST CLEAN CEILING IN MEN RESTROOM REPAIR HOLES IN CEILING THROUGHT PREMISES/
35
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: All employees shall be required to use effective hair restraints to confine hair.//MUST HAVE HAIR RESTRAINTS ON ALL FOOD HANDLERS PREPAIRING UNPROTECTED FOOD ITEMS IN PREP AREA
42
70
Mar 11, 2010
Consultation
3 minor violations.
View 3 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: above violation still remaining.
30
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: above violation still remaining.
34
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: above violation still remaining.
42
86
Feb 25, 2010
Complaint
4 minor violations.
View 4 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: FOUND HOT FOODS ON HOTHOLDING UNIT NOT MEETING PROPER TEMPERATURE SUCH AS TURKEY CHILI AT 125F, BUTTERNUT SQUASH CHOWDER AT 130F, TOMATOE SOUP AT 115F, BROCCOLI CHEDDAR SOUP AT 119F, AND GINGER CARROT SOUP AT 128F. INSTRUCTED MANAGER THAT ALL HOT FOODS MUST MAINTAIN A TEMP OF 140F OR ABOVE. MANAGER DISCARDED THE SAID PROPER TOTAL 250 OZ, WORTH $50.00 CITATION ISSUED CRITICAL 7-38-005A
3
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: ALL PASTRIES THAT WAS WRAPPED FOR SALE MUST HAVE A LABEL, COMPANY'S NAME , ADDRESS, TEL NO. ALSO ALL FOODS NOT IN THE ORIGINAL CONTAINER INSIDE THE REACH IN COOLER AND PREP COOLER MUST HAVE A LABEL AND DATED.
30
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: MUST CLEAN THE FLOOR UNDER THE WIRE RACKS INSIDE THE DRY STORAGE ROOM AND ELEVATE ALL BOXES STOCKS 6" OFF THE FLOOR TO HAVE AN EASY ACCESS IN CLEANING.
34
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: OBSERVED COOK NOT WEARING HAIR RESTRAINT WHILE PREPARING AND SERVING FO0DS.INSTRUCTED MANAGER TO TELL THE COOK TO WEAR HAIR RESTRAINT WHILE PREPARING AND COOKING.
42
82
Frequently Asked Questions
When was First Slice last inspected?
The most recent health inspection at First Slice on file is from Sep 6, 2019. The public record contains 16 inspections in total.
What is the most common violation at First Slice?
Across the inspection record, “food and non-food contact surfaces properly designed” has been cited seven times, more than any other issue at First Slice.
Has First Slice's inspection record improved over time?
No. Recent inspections at First Slice have averaged around five violations per visit, up from roughly two earlier in the record.
What does a low risk rating mean?
A low risk rating at First Slice means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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