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
| 02/08/2024 - ROUTINE INSPECTION
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6-202.15 - CORE
Violation Comments:The back exit door is not tight-fitting, when closed light still shines through a gap along the bottom of the door.
Outer exits must be tight-fitting, self-closing, solid doors to prevent the possible entry of pests or the elements.
To correct: Adjust door to be tight-fitting.
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6-501.18 - CORE
Violation Comments:The mop sink has a build-up of soil and debris in the basin.
Plumbing fixtures must be maintained clean to prevent the build-up of possible contaminants or attraction of pests.
To correct: Deep clean mop sink and increase frequency of cleaning.
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3-304.12 - CORE
Violation Comments:Stir sticks are stored in a cup of lukewarm water between usage.
Food-contact utensils, such as stir sticks, when stowed between service must be kept in water kept above 135F or stored in continuously running water, to prevent the possible growth of bacteria in sitting, lukewarm water.
To correct: Store stir sticks in hot water or in continuously flowing water.
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| 07/27/2023 - ROUTINE INSPECTION
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3-304.14 - CORE
Violation Comments:The wiping cloth used to clean off the steam nozzle of the espresso machine was held on the espresso machine between uses. The wiping cloth was wet and not placed in sanitizer solution.
Wet wiping cloths used to clean of food products, such as milk, from equipment must be stored in a chemical sanitizer solution between uses to prevent the growth of harmful bacteria on the wiping cloth.
Corrected on site: The person in charge filled a sanitizer bucket with sanitizer solution and placed the cloth in the sanitizer solution. Staff was retrained. This is a repeat violation. Repeat violations may lead to enforcement.
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4-903.11 - CORE
Violation Comments:Several boxes of single use cups were stored on the floor near the mop sink.
Single use articles must be stored at least 6 inches off the floor to prevent accidental contamination of single use articles and to ensure floors are easily cleanable.
To correct: Store all single use articles off the floor. This is a repeat violation. Repeat violations can lead to enforcement.
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| 01/17/2023 - ROUTINE INSPECTION
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4-903.11 - CORE
Violation Comments:A box of single use cups was stored on the floor near the mop sink.
Single use articles must be stored at least 6 inches off the floor to prevent accidental contamination of single use articles and to ensure floors are easily cleanable.
Corrected on site: The person in charge moved the cups onto a metal rack.
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6-501.11 - CORE
Violation Comments:There is a hole in the tile floor by the espresso machine.
The facility floors must be maintained in good repair to ensure the floors are easily cleanable.
To correct: Repair the hole in the tile floor with in the next 30 days.
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3-304.14 - CORE
Violation Comments:The wiping cloth used to clean off the steam nozzle of the espresso machine was held on the nozzle between uses. The wiping cloth was wet.
Wet wiping cloths used to clean off food products, such as milk, from equipment must be stored in a chemical sanitizer solution between uses to prevent the growth of harmful bacteria on the wiping cloth.
Corrected on site: The person in charge moved the espresso machine wiping cloth to a sanitizer bucket.
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4-501.11 - CORE
Violation Comments:The paper towel dispenser next to the drive through hand sink was out of batteries and was not easily dispensing paper towel.
All equipment must be maintained in good repair so that employees are able to properly perform their duties at work such as washing their hands. Washing hands is one of the primary ways to prevent the spread of foodborne illness.
Corrected on site: The person in charge replaced the batteries in the paper towel dispenser so that it functioned properly.
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| 08/03/2022 - ROUTINE INSPECTION
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4-602.11 - CORE
Violation Comments:The ice machine had a significant build up of grime on the inside of the machine.
Ice machines must be cleaned often enough to prevent the build of of soil, grime, and mold from contaminating the ice.
To correct: Clean the inside of the ice machine.
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