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
| 01/03/2024 - ROUTINE INSPECTION
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5-205.15 - CORE
Violation Comments:The mop sink in the back of the facility is leaking.
All plumbing fixtures must be maintained in good repair to prevent water damage and pest harborage conditions in the facility.
To correct: Repair the mop sink dispenser connection.
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6-501.11 - CORE
Violation Comments:The following areas of the facility are in need of repair:
1. The seal around the hand sink in the back of the kitchen has fallen off and the sink needs to be resealed to the wall.
2. The floor in the walk in cooler is beginning to lift apart at the seam in the middle of the floor.
All areas of the facility must be maintained in good condition to ensure the facility can operate as designed.
To correct: Repair the floor of the walk in cooler and the seal around the hand sink.
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| 06/22/2023 - ROUTINE INSPECTION
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3-501.15 - CORE
Violation Comments:A container of sliced tomatoes was found tightly wrapped in plastic wrap in the walk in cooler. The person in charge indicated they had been sliced 10 minutes prior to the start of the inspection.
Potentially hazardous foods must remain uncovered during the cooling process to help ensure they are rapidly cooled to 41F or less in the required time to limit the growth of harmful bacteria and toxins.
For immediate correction the person in charge uncovered the tomatoes for the remainder of the cooling process.
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| 12/06/2022 - ROUTINE INSPECTION
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6-501.12 - CORE
Violation Comments:The floors in the back of the establishment, especially around the 3 compartment and prep sinks, had an accumulation of debris on them.
Physical facilities must remain clean so they are not a source of contamination and do not create harborage conditions for pests.
To correct: Clean the floor. Ensure to increase cleaning frequency.
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4-601.11 - CORE
Violation Comments:The outside of the fryers and under the ventilation hood filters had an accumulation of grease drips and buildup at the time of the inspection.
Non food contact surfaces must be maintained clean so they do not become a source of food contamination.
To correct: Clean the areas indicated above. Increase cleaning frequency.
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| 05/16/2022 - ROUTINE INSPECTION
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