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
| 03/14/2024 - ROUTINE INSPECTION
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6-501.12 - CORE
Violation Comments:The following areas in the facility are dirty and in need of cleaning:
1. The mop sink has a build up of dirt and debris.
2. The floor, specifically underneath equipment, has a build up of dirt and debris.
Facilities must be kept clean to prevent the build up of dirt and debris. Excess dirt and debris can lead to pest harborage conditions.
To correct: Deep clean the mop sink and floors underneath equipment.
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3-302.11 - PRIORITY
Violation Comments:An open container of raw scrambled eggs was being stored directly next to open containers of ready-to-eat fruit (strawberries and blueberries) on the cookline. The fruit is used as a garnish and does not get cooked before service.
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: Person in charge added tight fitting lids to the fruit containers to ensure no contamination could occur and staff was retrained on cross contamination.
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3-501.19 - PRIORITY FOUNDATION
Violation Comments:Raw scrambled eggs, part of a time as control policy, were not clearly marked to indicate when to discard after 4 hours.
Potentially hazardous foods using a time as control policy must be clearly marked to indicate when 4 hours have passed and the food must be discarded. This is crucial to limit the growth of harmful microorganisms and prevent food that has been set out for more than 4 hours from being served to consumers.
Corrected on site: Person in charge added a label indicating when the raw scrambled eggs must be discarded.
Note: Person in charge indicated that the eggs had been prepared 20 minutes prior to the inspection and that they regularly use labels for the time as control policy.
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4-602.13 - CORE
Violation Comments:There is a build up of dust and grime on the buttons and monitors on the order up system for the cookline. These are hanging directly over the grills where food is cooked and are regularly touched by the cooks during service.
Nonfood-contact surfaces must be cleaned at a frequency to prevent the accumulation of dust and food residue.
To correct: Clean the buttons and monitors and increase the frequency of cleaning.
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| 08/30/2023 - FOLLOW-UP INSPECTION
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| 08/16/2023 - ROUTINE INSPECTION
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4-703.11 - PRIORITY
Violation Comments:The high heat dishwasher was only able to reach a rinse temperature of 141F and a plate temperature of 148F.
In order to properly sanitize dishes, high heat mechanical dish washers must reach a rinse temperature of 180F and a plate temperature of 160F.
To correct: Sanitize dishes using adequate temperature to destory harmful pathogens. Immediate correction: The person in charge made a sanitizer solution of 200ppm quaternary ammonia to sanitize the dishes after they have gone through the dish washer. A follow up is required for this violation with in the next 10 days.
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4-501.11 - CORE
Violation Comments:The dishwasher is not sanitizing dishes adequately and is in need of repair.
All equipment must be maintained to ensure the facility is able to operate with adequate food safety.
To correct: Repair the dish machine. Dishes must be sanitized after washing and rinsing in the dishwasher until it can be repaired. A follow up is required for this violation.
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6-501.12 - CORE
Violation Comments:The following areas of the facility were dirty and in need of cleaning:
1. The mop sink had a build up of deris on the walls and flooring around it, and was clogged.
2. The floor around the drain under the dishmachine was dirty and had a significant amount of food debris and standing water.
3. The toilet in the employee restroom was dirty and in need of cleaning.
All areas of a facility must be cleaned often enough to prevent the build up of dirt and debris that can lead to pest harborage conditions.
To correct: Clean these areas of the facility more frequently. A follow up is required for this violation.
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| 01/31/2023 - ROUTINE INSPECTION
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3-501.16 - PRIORITY
Violation Comments:The cooler on the south side of the server station was turned off due to lack of customers and staff last night, however, several time and temperature controlled for safety (TCS) food items were left in the cooler and were holding between 50-56F. This included: whipped cream 55F and whipped butter 54F.
TCS food that is held cold must be held at or below 41F to limit the growth of harmful bacteria.
Corrected on site: The person in charge discarded the whipped cream and butter, and stated that no other food would be placed in the cooler until after it has been turned on for weekend service. All other food was held at proper temperature.
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7-102.11 - PRIORITY FOUNDATION
Violation Comments:A bottle of sanitizer on the counter of the serving area was unlabeled as was a small spray bottle by the mop sink.
All working containers for chemicals, sanitizers, and other toxic cleaning materials that are necessary for the operation of the facility, must be labeled with a common name to prevent accidental contamination of food with toxic chemicals.
Corrected on site: The person in charge labeled the bottle of sanitizer and discarded the contents of the other bottle. The person in charge retrained staff on proper labeling of chemicals. All other bottles were correctly labeled.
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3-501.15 - CORE
Violation Comments:Several containers of cooling chili were cooled with their lids on on the back of the walk in cooler in small containers. These items all were holding at 41F. However, the rest of the cooler was holding at between 38-40F, and there was a significant amount of condensation on the lids of the cooling containers.
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.
To correct: Ensure that the lids on containers of food that are cooled are left partially open. Retrain staff to follow this policy. This is a repeat violation. Repeat violations can lead to enforcement.
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| 08/19/2022 - FOLLOW-UP INSPECTION
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| 08/10/2022 - ROUTINE INSPECTION
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3-501.15 - CORE
Violation Comments:Canned green beans mixed with canned ham was cooling from ambient and was at 49F after 2 hours. It was in the walk-in cooler in a large plastic container with two inches of product and covered completely by plastic wrap.
Food should be left partially uncovered while cooling to all proper exchange of heat to speed up the cooling process. This will help limit the potential for harmful bacteria to grow.
Corrected on site: The person in charge uncovered the beans. Note: This facility does a large volume of cooling and this was the only item that was covered while cooling.
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4-601.11 - CORE
Violation Comments:The gaskets, interior, and exterior of the doors of the salad coolers on the front grill line had a build up of scum and mold.
Equipment must be cleaned to prevent the build up of dust, mold, and debris that can lead to potential contamination of food or pest harborage conditions.
To correct: Clean the coolers on the front cook line.
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6-501.12 - CORE
Violation Comments:The following areas of the facility were dirty and in need of cleaning:
1. The drains in the dish area had a large build up of scum and debris.
2. The metal filters for the hood vents have a large build up of grease and scum.
3. The floors underneath the grills and front food prep areas have a build up of trash, dust, dirt, and grime.
Facilities must be cleaned as often as necessary to keep them clean to prevent accidental contamination of food and to prevent harborage conditions of pests.
To correct: Clean the areas of the facility list above.
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3-501.19 - PRIORITY FOUNDATION
Violation Comments:Raw scrambled egg product was holding at 72F. The person in charge stated that it is left out of the cooling unit while they are busy and then place back in when they are less busy. The facility has no time as control policy.
Potentially hazardous food that uses time as a control for food safety must be discarded after 4 hours and must be marked to show when it is to be discarded.
To correct: Mark the eggs with the time it will be discarded and write up a standard operating procedure for time as control policies used in the facility. Immediate correction. The eggs were discarded by the person in charge.
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