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
| 10/30/2023 - ROUTINE INSPECTION
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3-101.11 - PRIORITY
Violation Comments:Several stawberries in the walk in cooler were moldy and rotting.
All food must be unadulterated by mold or other contaminates to limit the risk of sickening customers.
Corrected on site: The person in charge discarded the strawberries and retrained staff to check the walk in cooler more often for rotting fruits and vegetables.
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6-501.12 - CORE
Violation Comments:The drain for the dump sink in the dish room had a significant build up of debris and slime in the second filter and in the drain basin.
All areas of the facility must be cleaned often enough to prevent the build up of food debris and dirt to limit the formation of pest harborage conditions.
To correct: Clean the drain in the dish area more often.
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| 03/30/2023 - ROUTINE INSPECTION
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2-402.11 - CORE
Violation Comments:Two of the managers who were helping on the cook line were not wearing any hair restraints.
All employees must wear effective hair restraints to prevent accidental contamination of food with hair.
Corrected on site: The person in charge had employees put on hair nets.
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4-501.11 - CORE
Violation Comments:The dishwasher power cord was broken, and the dish machine is unable to operate.
All equipment must be maintained in good condition to allow for proper operation of the facility.
To correct: Repair the Dishwasher in the next seven days. A proof of correction is required for this violation.
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| 09/30/2022 - FOLLOW-UP INSPECTION
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| 09/21/2022 - ROUTINE INSPECTION
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3-501.14 - PRIORITY
Violation Comments:Mashed potatoes and two sauces were held hot the day before. They were cooled to be used the day of the inspection and were 43-48 deg F the morning of the inspection.
All potentially hazardous items must be cooled from 135F to 70F within 2 hours and 70F to 41F within 4 hours to prevent growth or formation of pathogens and toxins.
Corrected on Site: Discarded the items.
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4-703.11 - PRIORITY
Violation Comments:A maximum registering thermometer read 148-155 after being run through the high temperature dish machine approximately 10 different times.
The surface temperature of food equipment must reach 160F to ensure adequate reduction of pathogens. Proper sanitizing is one of the leading ways to limit the spread of harmful pathogens that cause illness.
To Correct: Ensure the plate reaches 160F for sanitizing. For temporary correction, the facility filled the 3-compartment sinks and will manually sanitize equipment with quat sanitizer.
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3-501.15 - PRIORITY FOUNDATION
Violation Comments:Potentially hazardous items that are held hot for service and leftover at the end of the night are cooled for use the next day. They are cooled in small portions in an ice bath. Condensation was present on the lid. The items that were cooled the previous night were 42-48F indicating cooling methods were not adequate to ensure food is rapidly cooled within the required timeline.
All potentially hazardous foods must be cooled from 135F to 70F within 2 hours and 70F to 41F within 4 hours to limit the growth or formation of harmful pathogens or toxins. This is accomplished using effective cooling methods such as metal containers, ice baths, small portions, frequent stirring, and leaving food uncovered until it reaches 41F or below.
To Correct: Ensure all leftovers are cooled in the proper time frame using adequate cooling methods.
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4-501.110 - PRIORITY FOUNDATION
Violation Comments:The wash temperature of the high temperature dish machine was 150F at the time of the inspection.
Food Code and the equipment specification plate require a wash temperature of 160F to ensure proper temperatures are reached for cleaning and effective elimination of pathogens that cause illness.
To Correct: Adjust/repair the machine temperature so it reaches 160F on the wash temperature.
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