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
| 12/12/2023 - ROUTINE INSPECTION
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5-205.11 - PRIORITY FOUNDATION
Violation Comments:At the beginning of the inspection the handwashing sink near the office was blocked off by a cart.
Hand washing sinks are to be accessible, clean and used only for hand washing. Hand washing is the best way to prevent the spread of disease, thus they must be maintained clean and used for only hand washing.
Corrected on site: The person in charge moved the cart and re-trained the employees on the importance of keeping the sink accessible.
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3-302.11 - PRIORITY
Violation Comments:Two instances of cross contamination were observed at the inspection.
1) Lox in the prep line cooler were stored above ready to eat foods such as cheeses and dressings.
2) Eggs in the walk in were stored above ready to eat food such as pickles and deli meats.
Raw animal food such as uncooked meat and eggs are more likely to contain specific harmful organisms. Cross contamination must be prevented by properly storing ready-to-eat food above raw animal foods. In addition, raw animal foods must be stored based on the minimum internal cooking temperature with those with the lowest cooking temperature on higher shelves than those with higher cooking temperatures. This ensures that any contamination that falls on the food on lower shelves is still cooked above the temperature required to kill harmful microorganisms.
Corrected on site: The person in charge corrected both of these issues immediately and re-trained all employees on this requirement. Raw foods were stored down and away from ready to eat foods in both the prep line cooler and walk in cooler.
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6-201.11 - CORE
Violation Comments:There are multiple areas in the facility that are not smooth and easily cleanable:
1) The self-service station near the pop machine has exposed wood, where a door would be attached to get under the pop machine, the wood is absorbent and not smooth.
2) The edges of the wall between the self-service station and the workers prep area, where the wall ends and corner guards would be placed and drywall is exposed, are not smooth and easily cleanable.
All areas of a facility must be smooth and sealed for easy cleaning. This helps to ensure that the facility can be maintained clean and protects from pests.
To correct: Repair these areas so that they are smooth, sealed, and easily cleanable.
Note: This violation has been cited at 3 consecutive routine inspections, if it is cited at a 4th routine inspection the facility will receive a civil citation.
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| 05/12/2023 - ROUTINE INSPECTION
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3-501.18 - PRIORITY
Violation Comments:Multiple cream cheeses were date marked to be discarded by 5/11/23 but were still in use.
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.
Corrected on site: Cream cheese was discarded.
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3-501.16 - PRIORITY
Violation Comments:The sausage and chicken in the flip-top cooler were at 45-50F.
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: Sausage and chicken were discarded.
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6-201.11 - CORE
Violation Comments:There are multiple areas of the facility that are not smooth and easily cleanable:
1. The self-service station near the soda machine has exposed wood that is absorbent and not smooth to the touch
2. The edges of the wall between the self-service station and the shelving/prep table is not completely smooth and easily cleanable
All areas of a facility must be smooth and sealed for easy cleaning and to protect from the movement of pests.
To correct: Repair the areas described above.
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6-501.11 - CORE
Violation Comments:The floor of the walk-in cooler is loose and starting to buckle.
All areas of a facility must be maintained in good repair to ensure it is cleanable and functions as intended.
To correct: Repair the floor.
Note: The violation has been cited at three consecutive inspections. If it is cited a fourth time the facility will receive a civil citation.
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| 11/09/2022 - ROUTINE INSPECTION
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2-301.14 - PRIORITY
Violation Comments:An employee was observed changing tasks between handling money, preparing food as well as touching clothing and not washing hands.
All food handlers must wash hands any time contamination occurs. This includes changing tasks, handling money, preparing food, touching clothing or body parts, and touching dirty equipment. Proper handwashing is one of the leading ways to limit the spread of foodborne illness.
Corrected on Site: Employee washed hands.
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6-201.11 - CORE
Violation Comments:There are multiple areas of the facility that are not smooth and easily cleanable:
1. The wall adjacent to the office door had a significant number of holes from previous shelving that has since been removed.
2. The self-service station near the pop machine has exposed wood that is absorbent and not smooth to the touch.
3. The edges of the wall between the self service station and the shelving/prep table is not completely smooth and sealed. There are gaps at the corners of the wall.
All areas of a facility must be smooth and sealed for easy cleaning and to protect from the movement of pests.
To Correct: Repair the areas described above.
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6-501.11 - CORE
Violation Comments:The floor of the walk-in cooler is loose and starting to buckle upward at the seam.
All areas of a facility must be maintained in good repair to ensure it is cleanable and functions as intended.
To Correct: Repair the floor.
This violation has been cited at two consecutive routine inspections. If the violation is cited at four consecutive inspections, the facility will qualify for a 0 civil citation.
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2-402.11 - CORE
Violation Comments:Food handlers were not wearing hats, hairnets, or other effective hair restraints at the time of this inspection.
All food handlers must wear hair restraints to protect food from contamination by hair.
To Correct: Wear hats, hairnets, or other effective hair restraints when preparing food.
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6-501.111 - CORE
Violation Comments:There were multiple fruit flies near the pop machine self service counter.
All areas of a facility must be free of pests which carry diseases and can contaminate food or equipment.
To Correct: Rid the area of fruit flies using approved methods.
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| 08/12/2022 - PAID FOLLOW-UP
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| 07/14/2022 - FOLLOW-UP INSPECTION
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3-501.16 - PRIORITY
Violation Comments:Multiple potentially hazardous foods were found out of temperature:
1. Cream cheeses that had been filled beyond fill line were at 45-50F.
2. Sausage patties were at 48F.
3. Grilled chicken was at 47F.
4. Tomatoes were at 44F.
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: Food that had been out of temperature was discarded (staff was uncertain how long the food had been at unsafe temperature).
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4-301.11 - PRIORITY FOUNDATION
Violation Comments:The top of the fliptop cooler for the sandwich ingredients cannot hold the potentially hazardous food at 41F or below consistently. Sausage, grilled chicken, and tomatoes were all at temperatures ranging from 48-50F.
Cold-holding equipment must be capable of holding all potentially hazardous food at a safe temperature (41F or below) to prevent the growth of harmful bacteria.
To correct: Find a way to keep potentially hazardous food at a safe temperature. Multiple methods were discussed with staff (Not filling beyond fill line, using metal containers, putting food in the walk-in first to pre-chill the food). This will be assessed at follow-up inspection.
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