Inspections are based on regulations that are designed to eliminate risk factors for food borne disease. Each violation of these regulations is listed under the inspection.
Violation Types
Priority (P): The highest risk violations which are directly related to an increased risk of foodborne illness. Examples include improper handwashing, unsafe food temperatures.
Priority foundation (Pf): Violations that can create a high risk (Priority) violation. Examples include lack of soap at a handsink, no calibrated thermometer, no test strips to check sanitizer levels.
Core (C): Lower risk violations. Examples include general maintenance of facility (floors, walls, ceilings).
Correction Requirements: (P) and (Pf) violations must be corrected immediately when possible. Follow-up inspections occur to ensure all of these violations have been resolved if not corrected during the routine inspection. (C) violation corrections are verified at the next routine inspection.
To view the current regulations please click here
| 07/07/2023 - ROUTINE INSPECTION
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4-602.13 - CORE
Violation Comments:The gaskets on the soft serve ice-cream cooler had a significant build up of mold and debris.
All non-food contact surfaces must be clean often enough to prevent the accumulation of food debris. This limits the formation of pest harborage conditions and limits the risk of accidental contamination of food.
Corrected on site: The person in charge cleaned the gaskets.
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3-304.11 - PRIORITY
Violation Comments:The top cup of the lemon juice squeezer was had a build up of food debris on the food contact surface. The bottom was clean.
All food contact surfaces must be washed, rinsed and sanitized after use to limit the risk of contamination of food with harmful pathogens.
Corrected on site: The person in charge washed, rinsed, and sanitized all the food contact surfaces of the lemon juice squeezer.
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| 09/09/2022 - ROUTINE INSPECTION
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3-307.11 - CORE
Violation Comments:Maraschino cherries for topping sundaes were being stored for service next to the frosty mixer uncovered.
Condiments should be protected from contamination by potentially hazardous foods by using proper storage containers.
Corrected on site: The person in charge moved the cherries away from the mixer and put a lid on them.
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3-501.16 - PRIORITY
Violation Comments:The burgers in the bottom of the Dr. pepper cooler were being held at 45F.
Potentially hazardous food that is held cold must be held at or below 41F to limit the growth of harmful pathogens.
Corrected on site: The person in charge discarded the burgers. Note: All other food in the cooler was holding at 41 or below.
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4-501.11 - CORE
Violation Comments:4-501.11
The Dr. Pepper cooler is not holding food below 41F at the bottom of the cooler.
All equipment must be in good working order to ensure all coolers are able to hold food at or below 41F.
To correct: Repair or adjust the cooler. Note: The rest of the coolers in the facility have been turned off for the season as this is the facilities last operational weekend. Please have the cooler repaired or adjusted before the start of next season.
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