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
| 04/05/2024 - ROUTINE INSPECTION
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| 09/13/2023 - FOLLOW-UP INSPECTION
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| 09/05/2023 - ROUTINE INSPECTION
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3-501.16 - PRIORITY
Violation Comments:The drawer cooler underneath the au ju warmer was holding milk and whipped cream at 47F.
All potentially hazardous items must be held below 41F to limit the growth of harmful bacteria.
To Correct: Hold below 41F. For immediate correction, the person in charge provided temperature logs showing the food was still within safe time parameters. Food was moved to ice and would be used prior to the end of dinner.
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5-202.12 - PRIORITY FOUNDATION
Violation Comments:The front counter handwashing sink reached a maximum water temperature of 86F.
All handwashing sinks must reach a minimum of 100F to ensure proper handwashing.
To Correct: Adjust/repair the sink so it provides water of at least 100F.
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4-501.11 - CORE
Violation Comments:The drawer cooler below the au ju warmer was holding at 47F-50F at the time of the inspection.
All coolers used for potentially hazardous items such as milk and whipped cream must be adjusted/maintained to hold below 41F to limit the growth of harmful bacteria.
To Correct: Adjust/repair the cooler so it holds below 41F. Do not use for potentially hazardous items until it is holding below 41F.
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| 03/03/2023 - ROUTINE INSPECTION
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4-501.11 - CORE
Violation Comments:Observed the walk in cooler floor was cracked in a large portion requiring a repair. This was cited at the last inspection and is a repeat violation of good repair/adjustment of the walk in cooler equipment/floors. The subfloor is starting to get spongy on the unit.
All equipment including floors of the equipment must be maintained in good repair and adjustment.
To correct, repair the crack in the floor/equipment within 30 days. Repeat violations may lead to enforcement if not corrected. This correction will be reviewed at the time of the next routine inspection.
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| 09/14/2022 - ROUTINE INSPECTION
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4-602.13 - CORE
Violation Comments:Two of the three coolers on the line had an accumulation of black debris on the gaskets.
All equipment must be maintained clean to prevent the contamination of food or equipment and the attraction of pests.
To Correct: Clean the gaskets. Clean at a frequency that prevents the accumulation of debris.
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4-501.11 - CORE
Violation Comments:The floor of the walk-in cooler has a large crack. The floor underneath is spongy when stepped on this spot.
All equipment must be maintained in good repair to ensure it functions as intended and is easily cleanable.
To Correct: Repair the crack in the floor.
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