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
| 02/09/2024 - ROUTINE INSPECTION
|
|
|
4-501.114 - PRIORITY
Violation Comments:The quaternary ammonia sanitizer was at a concentration of 100ppm in the 3-bay sink, too weak to properly sanitize.
Quaternary ammonia (quat) must be at the concentration specified by the manufacturer to ensure food contact surfaces are effectively sanitized. Sanitizer that is too weak will not effectively kill harmful organisms which can cause illness.
Corrected on site: Sanitizer concentration was increased to 200ppm using additional sanitizer tablets.
|
| 07/12/2023 - ROUTINE INSPECTION
|
|
|
4-602.11 - CORE
Violation Comments:The inside of the ice machine had a build-up of debris and a mold-like substance.
Food-contact surfaces, like inside an ice machine, must be kept clean to prevent the possible contamination of food, like ice.
Corrected on site: Person in charge cleaned out ice machine. Increase frequency of cleaning.
|
|
|
4-501.12 - CORE
Violation Comments:The main cutting board has deep gashes and discoloration.
All cutting surfaces must be in good repair to ensure they can be adequately cleaned.
To correct: Resurface/replace cutting board
|
| 01/06/2023 - ROUTINE INSPECTION
|
|
|
3-501.18 - PRIORITY
Violation Comments:Precooked shredded chicken and sausage were being kept for over seven days.
Ready-to-eat, potentially hazardous foods must be discarded by the end of the day of the discard date. Discarding the foods helps ensure that items which may be contaminated with harmful bacteria are not served to the public. When a potentially hazardous food is removed from a bag/the bag is opened that must be treated as day 1, after 7 days the food must be discarded.
Corrected on site: Shredded chicken and sausage were discarded and staff were retrained on when to discard food.
|
|
|
4-601.11 - CORE
Violation Comments:The inside of the dishwasher had a build-up of residue and discoloration.
Equipment, surfaces, and utensils must be kept clean and free of debris to prevent contamination of food or equipment.
To correct: Deep clean the inside of the dishwasher.
|
|
|
4-501.12 - CORE
Violation Comments:The cutting board had gashes and discoloration.
All cutting surfaces must be in good repair to ensure they can be adequately cleaned.
To correct: Resurface/replace cutting board.
|
| 07/18/2022 - PROOF OF CORRECTION
|
| 06/08/2022 - ROUTINE INSPECTION
|
|
|
3-501.16 - PRIORITY
Violation Comments:All the food in the bottom compartment of the flip top cooler was out of temp, ranging from 46-50F. It was determined that the flip top cooler was set at low power.
Potentially hazardous foods (time and temperature controlled for safety) held cold must held at or below 41F to limit the growth of harmful bacteria and production of toxins.
Corrected on site: All out of food temp was discarded and the flip top cooler was set to higher level.
|
|
|
4-501.114 - PRIORITY
Violation Comments:Dishwasher had a chlorine concentration was too low, barely causing color change in test strips.
Chlorine (bleach) must be at the concentration specified by the manufacturer to ensure food contact surfaces are effectively sanitized. Sanitizer that is too weak will not effectively kill harmful organisms which can cause illness.
Corrected on site: Staff is now not using dishwasher, instead using 3-compartment sink to wash all dishes.
|
|
|
6-301.12 - PRIORITY FOUNDATION
Violation Comments:The handwashing sink for the bar section in the storage room had no paper towels.
A method of drying must be provided for a handwashing sink so that employees can dry hands in a safe way that doesn't introduce their hands to other contaminants (like drying on shirt).
Corrected on site: Paper towel was added to handsink.
|
|
|
4-501.11 - CORE
Violation Comments:The dishwasher is dispensing sanitizer at a concentration too low to properly disinfect dishes.
Equipment must be kept in a state of good repair so that it can properly perform its function and meet the establishment's needs.
To correct: Have dishwasher repaired/replaced.
|