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
| 01/11/2024 - ROUTINE INSPECTION
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5-205.15 - CORE
Violation Comments:The three-compartment sink faucet (right side) was not functioning properly at the time of the inspection. Hot water would only dispense when the faucet was adjusted to a specific position.
Plumbing system's must be maintained in good repair to ensure they function as designed.
To Correct: Have faucet and/or associated plumbing system repaired.
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6-501.11 - CORE
Violation Comments:The hand washing sink located in the first restroom is beginning to peel off of the wall.
Physical facilities must be maintained in good repair.
To Correct: Repair sink and surrounding wall as needed.
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4-602.11 - PRIORITY
Violation Comments:The meat slicer and meat scale located in the back of the facility had food residue on their contact surfaces. The person in charge confirmed the equipment was used over four hours before the time of the inspection and was not cleaned after use.
Equipment food-contact surfaces must be cleaned after use or when any contamination may have occurred. This prevents the growth of harmful bacteria that causes foodborne illness.
To Correct: Properly clean the equipment listed above (wash, rinse, and sanitize). Submit photo of clean equipment as proof of correction to kanderson@miottawa.org within 48 hours. Please note, staff were retrained and instructed to clean the equipment at the time of the inspection.
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| 01/11/2024 - PROOF OF CORRECTION
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| 06/14/2023 - ROUTINE INSPECTION
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5-205.11 - PRIORITY FOUNDATION
Violation Comments:The POS system in the drive through area was in front of the handwashing sink, blocking it from use.
All handwashing sinks must be available at all times to ensure staff can properly wash hands. Proper handwashing is one of the leading ways to limit the spread of foodborne illness.
Corrected on Site: The POS tablet was moved to a location that does not block the handwashing sink.
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| 12/06/2022 - ROUTINE INSPECTION
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4-501.11 - CORE
Violation Comments:There were two instances of equipment in poor repair at the time of this inspection:
1. The bottom shelf of the hot holding unit on the sandwich making line was holding potentially hazardous items at 110F-120F. The top and middle shelves were holding above 135F.
2. The paper towel dispenser at the front hand washing sink was not dispensing paper towels at the time of this inspection.
All equipment must be in good repair to ensure it functions as intended to prevent risk factors such as improper holding or improper handwashing that lead to foodborne illness.
To Correct: Repair the equipment.
Note - the food in the holding unit is also held using a Time as Control policy and there was hand drying provisions available at the front counter sink.
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| 07/07/2022 - FOLLOW-UP INSPECTION
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2-402.11 - CORE
Violation Comments:A food handler was observed preparing food while not wearing a hat or hairnet.
All food handlers must wear an effective hair restraint to protect from contamination due to hair falling into food.
To Correct: Wear hats, hairnets, or other effective hair restraints when preparing food.
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| 06/07/2022 - ROUTINE INSPECTION
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3-501.16 - PRIORITY
Violation Comments:The sandwich cooler in the preparation station was holding potentially hazardous items above 41 deg F. at the time of the inspection. Food was 45-46 deg F when filled correctly (below the fill line). The large leaves of lettuce were approximately 50 deg F in part of the leaves. They were filled/stored in a way that half of the leaves were above the fill line.
All potentially hazardous items must be held cold below 41 deg F. to limit the growth of harmful bacteria.
To Correct: Hold food cold below 41 deg F. Until the cooler is repaired, do not store items in this cooler overnight. Additionally, do not hold the food items above 41 deg F. longer than 4 hours. If the food is above 41 deg F. at the regular line checks, discard the product.
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2-402.11 - CORE
Violation Comments:Two managers on site at the time of the inspection were not wearing hair restraints. Both were observed partaking in food preparation activities throughout the course of the inspection.
All employees who prepare food must wear effective hair restraints to limit the possibility of hair falling into and contaminating food or equipment.
To Correct: Ensure all employees wear hair restraints when preparing food.
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5-205.15 - CORE
Violation Comments:The sprayer at the 3-compartment sink was not functioning as designed at the time of the inspection. When the sprayer was on but not in active use, the sprayer was releasing a significant amount of water.
All plumbing must be maintained in good repair to ensure it functions as intended. Additionally, significant excess water in the facility can lead to rusting, water buildup, and equipment contamination.
To Correct: Repair the sprayer so it does not leak water.
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5-202.12 - PRIORITY FOUNDATION
Violation Comments:The water at the front handwashing sink near the drive through window was cold and did not reach the required temperature of 100 deg F.
All handwashing sinks must provide water at a minimum of 100 deg F. to aid in effective handwashing. Proper handwashing is one of the leading ways to limit the spread of harmful microorganisms that lead to foodborne illness.
To Correct: Repair the handwashing sink so the water is 100 deg F or warmer.
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