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
| 04/02/2024 - PROOF OF CORRECTION
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| 02/19/2024 - FOLLOW-UP INSPECTION
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| 01/22/2024 - ROUTINE INSPECTION
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6-301.12 - PRIORITY FOUNDATION
Violation Comments:There was no hand towels available at the hand sink by the prep sink.
All hand sinks must be properly stocked with soap and hand drying towels to ensure employees are able to wash their hands. Hand washing is one of the most important practices to limit the spread of food borne illness.
Corrected on site: The person in charge refilled the hand towel dispenser at the hand sink.
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6-501.11 - CORE
Violation Comments:The following areas of the facility are in need of repair:
1. The seal on the back of the mop sink has come off and is no longer functional.
2. There are several tears in the kitchen flooring.
All areas of the facility must be maintained in good repair to ensure the facility is able to operate as designed and to limit the formation of pest harborage conditions.
To correct: Repair the mop sink and the floor.
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3-501.16 - PRIORITY
Violation Comments:The following potentially hazardous food in the southwest prep cooler was holding above 41F: cooked chicken 50F, pico de gallo 49F, Mac and cheese 51F, hard boiled eggs 49F, Cheese 48F, Cut lettuce 47F.
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.
To correct: Hold all potentially hazardous food that is held cold at or below 41F. Immediate correction: The person in charge discarded the items listed above. A follow up is required for this violation.
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4-501.11 - CORE
Violation Comments:The following pieces of equipment were broken and in need of repair:
1. The grill prep cooler flip top gasket is broken and no longer forming an effective seal.
2. The Southwest prep cooler is not holding food below 41F. (See violation 3-501.16).
All equipment must be maintained in good working order so that the facility is able to operate as designed.
To correct: Repair or adjust the above equipment. Do not store potentially hazardous food in the southwest prep cooler until it is able to hold food at or below 41. A follow up inspection is required for this violation with in 14 days.
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| 06/22/2023 - ROUTINE INSPECTION
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4-903.11 - CORE
Violation Comments:Twos boxes of to go containers were stored ont he floor in the chemical storage room on the rear of the building.
All single use articles used to store food must be stored at least 6 inches off the ground to prevent accidental contamination.
Corrected on site: The person in charge moved the boxes so they at least 6 inches off the floor.
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6-501.11 - CORE
Violation Comments:The vinyl flooring in the kitchen is beginning to tear in several places and portions of the concrete below are exposed.
All facilities must be maintained in good repair to ensure floors are smooth and easily cleanable.
To correct: Repair the flooring in the kitchen.
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| 12/15/2022 - ROUTINE INSPECTION
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4-501.114 - PRIORITY
Violation Comments:The lactic acid sanitizing solution used in the three compartment sink was reading between 0-175ppm. The inspector's sanitizer test strips indicated the lactic acid sanitizer must reach at least 704ppm.
Sanitizer solutions must be strong enough to effectively sanitize dishes. Sanitizer that is not strong enough will not effectively kill pathogens which can cause illness.
Corrected on site: The person in charge adjusted the sanitizer dispenser so it dispenses sanitizer at the appropriate concentration and retrained staff on how to properly read sanitizer test strips.
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3-501.16 - PRIORITY
Violation Comments:The queso and the marinara sauce in the hot holding unit were holding between 120F and 130F.
All potentially hazardous food that is held hot must be held at or above 135F to limit the growth of hazardous bacteria.
Corrected on site: The person in charge discarded the marinara sauce and the queso. The hot holding unit was turned up and the new marinara sauce and queso were holding at 145F. The staff was retrained to check hot holding unit periodically to ensure food is kept above 135F.
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| 06/30/2022 - FOLLOW-UP INSPECTION
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| 06/06/2022 - ROUTINE INSPECTION
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3-501.16 - PRIORITY
Violation Comments:There were two instances of improper cold holding observed during the inspection:
1. Shredded chicken and pico de gio that was being held cold in the prep line cooler drawers were holding at 47-48F. The rest of the cooler was holding at temperature. The inspector noticed that these drawers were not always closed all the way when the employees took product from them.
2. Individual ranch cups were being stored above the fill line of the carrot and celery cooler and were holding at 51F on top of the container and 41 at the bottom of the container. Ranch cups had been filled and placed there one hour prior according to PIC (person in charge).
Potentially hazardous food that is held cold must be held below 41F to prevent the growth of harmful bacteria.
To correct: Hold potentially hazardous food at 41F or below if being held cold. Temporary correction: The tomatoes and Chicken were put in the cooler at 2pm. The temps were taken at 4pm. Person in charge stated time as control would be used for the chicken and tomatoes and any food left at 8pm would be discarded as food never rose above 70F and the person in charge stated no food would be held in those drawers until they were fixed. Ranch cups were reorganized so they were not overfilling the containers and extras were removed to another cooler. The ranch reached 41 degrees within 30 minutes. A follow up will occur in the next 14 days to confirm that proper cold holding is followed.
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4-501.11 - CORE
Violation Comments:The prep cooler by the cook line was unable to keep food in lower drawers below 41F.
All equipment must be maintained in good working order so that it functions properly.
To correct: Repair or adjust the cooler so that the lower drawers are able to hold food at the required temperature.
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3-304.12 - CORE
Violation Comments:The scoops for the shredded chicken were stored with its handle in the product.
Utensils for food must be held so their handles are above the product to avoid contamination of the product when an employee grabs the handle.
Corrected on site: Scoops were removed from the product and stored on the lids of the product. This process was seen in use throughout the facility.
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5-205.15 - CORE
Violation Comments:The following plumbing fixtures were observed to be in disrepair during inspection:
1. The hand sink in the prep area was only able to provide water at 76F or lower.
2. The air gap for the dishwasher has fallen below the rim of the drain.
3. The air gap for the ice machine condenser is no longer over the drain and drops onto the floor.
Plumbing must be maintained in good repair to prevent leaks, backflow events, and harborage conditions for pests due to standing water in the facility.
To correct: Repair the plumbing fixtures.
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6-301.14 - CORE
Violation Comments:There were no handwashing signs in the men’s bathroom.
All employee bathrooms must have hand washing signs in them to promote handwashing. Handwashing is one of the most effective ways at preventing foodborne illness.
Corrected on site: Person in charge put up a new handwashing sign in the men's bathroom.
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