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
| 03/06/2024 - PROOF OF CORRECTION
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| 02/16/2024 - FOLLOW-UP INSPECTION
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| 02/08/2024 - ROUTINE INSPECTION
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4-602.11 - PRIORITY
Violation Comments:The person in charge indicated that the egg cookers and knives used to cut sandwiches were not switched out every 4 hours.
Equipment that is not held under hot or cold holding and contacts potentially hazardous foods must be switched out every 4 hours to prevent the growth and spread of harmful bacteria.
Corrected on site: the person in charge changed the utensils and educated other employees on this requirement.
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3-304.12 - CORE
Violation Comments:The wand for stirring coffee drinks was found to be stored in standing water between drinks.
If stored in water, utensils that contact potentially hazardous foods must be stored in running water to prevent the growth of harmful bacteria.
Corrected on site: the person in charge stored the wand in a dry container and will replace the wand on the same 4 hour time frame as the egg cookers and knives.
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4-501.11 - CORE
Violation Comments:The cream cheese cooler was not holding food at 41F or below at the time of the inspection.
Equipment must be maintained in good repair according to manufacturer standards.
To correct: have the cooler repaired so that it consistently holds the product at 41F or below.
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3-305.11 - CORE
Violation Comments:At the time of the inspection bagels in thin plastic bags were set on the floor in between tasks.
Food must be stored at least 6 inches above the floor to protect from contamination.
Corrected on site: the person in charge put the bags on a shelf off the floor.
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3-501.18 - PRIORITY
Violation Comments:At the time of the inspection multiple cream cheese, including salsa, blueberry, veggie, and plain, were found to be out of date in both the walk in cooler and in the display case cooler where the product is served from. The dates were marked with a discard date of 2/5 or 2/7 and the date of the inspection was 2/8.
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: the person in charge discarded all out dated product.
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3-501.16 - PRIORITY
Violation Comments:Ham stacked in the sandwich prep cooler had a temperature of 50F because the product was stacked above the container line that the equipment is meant to keep the product cold.
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: the person in charge discarded the items and educated other employees on stacking the product only to the line in which the equipment is intended to keep the food cool.
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3-501.16 - PRIORITY
Violation Comments:The following items were found to be above 41F in the cream cheese cooler for an unknown amount of time:
Frosting cream cheese- 52F
Jalapeño cream cheese- 49F
Chocolate Chip cream cheese- 54F
Apple cream cheese- 50F
Strawberry cream cheese- 48F
Plain cream cheese 49F
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: the person in charge discarded the items.
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2-103.11 - PRIORITY FOUNDATION
Violation Comments:At the time of the inspection not all employees were equally trained on the same standards of food safety and awareness and that not all employees were knowledgeable in food safety practices relating to their assigned duties.
Employees must be properly trained and knowledgeable about their assigned duties and the food safety practices that come with the assigned duties. It is the responsibility of the management and the establishment to make sure all employees are trained in proper food safety practices.
To correct: re-train staff on food safety protocol as it relates to their job duties and ensure that all are aware of best food safety practices when working in a food establishment.
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| 08/04/2023 - FOLLOW-UP INSPECTION
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| 07/21/2023 - ROUTINE INSPECTION
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3-304.14 - CORE
Violation Comments:Wiping rags throughout the establishment in sanitizer buckets were being held in chlorine sanitizer at a concentration of 25ppm and below.
Wiping rags must be stored in sanitizer to prevent contamination or the growth of bacteria. Sanitizer at an improper concentration will not prevent the growth of bacteria.
Corrected on site: Sanitizer buckets were dumped out and replaced with stronger sanitizer. See violation 4-302.14 for test strips, which could not be used to properly determine the concentration of these sanitizer buckets.
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3-501.15 - PRIORITY FOUNDATION
Violation Comments:Tomatoes, after being sliced, were covered in plastic wrap preventing them from properly cooling.
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: Retrain employees on leaving tomatoes uncovered after being sliced.
Immediate correction: Tomatoes were uncovered and allowed to fully cool within a safe time frame. (Tomatoes had only been sliced an hour before the time of inspection)
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4-302.14 - PRIORITY FOUNDATION
Violation Comments:The facility's chlorine test strips are expired and not reacting properly to chlorine sanitizer.
A test kit is required to confirm the concentration of sanitizer solution is within the manufacturers specifications. Sanitizer that is too weak will not effectively kill harmful microorganisms that cause foodborne illness. Sanitizer that is too strong may be toxic.
To correct: Obtain new chlorine test strips.
Immediate correction: Facility was supplied with enough chlorine test strips to last the day.
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3-501.18 - PRIORITY
Violation Comments:Sliced cheese, marked with 7/18 as the discard date, was still in use. (Current date 7/21)
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: Sliced cheese was discarded.
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6-302.11 - PRIORITY FOUNDATION
Violation Comments:One of the public restrooms had no toilet paper available.
Toilet paper must be available in all restrooms to prevent potential hand contact with fecal waste.
Corrected on site: Toilet paper was added to the bathroom.
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| 01/06/2023 - ROUTINE INSPECTION
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3-304.12 - CORE
Violation Comments:The stirring wand for espresso area was observed stored in standing water in between uses. For storage in water, it must be running water to push the particles down the drain.
Potentially hazardous food particles can potentially grow bacteria and pathogens if in room temperature non moving water, even if changed out at correct frequencies.
Corrected on site: Water was removed, stirring utensil was changed out. Person in charge retrained staff to hold the stirrer in dry container and change out at their frequency of every 4 hours. Other utensils available to change out when needed/available.
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3-301.11 - PRIORITY
Violation Comments:Observed an employee cutting celery for the chicken salad with bare hands. This food had already been washed and needed no additional steps. Due to no cook for this food it is considered ready to eat and must be handled safely.
Hands even if cleaned properly can easily transfer potential pathogens onto food. Pathogens can make those who eat the food sick.
Corrected on site: Gloves available and utilized for handling the celery, as it was caught early on in the process. Employees retrained by manager and observed all other tasks were handled correctly with utensils or clean gloves.
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3-501.18 - PRIORITY
Violation Comments:Sliced turkey observed to have an expiration date of 1/4/23, today's date is 1/6/23 - this is beyond the 7 day date marking time frame allowed (PIC states they typically use a 6 day stamp, thus one day beyond). Expired food must be discarded by employees.
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(such as listeria) are not served to the public.
Corrected on site: Person in charge discarded the turkey from the walk in cooler and the flip top cooler that was beyond the date marks. Further, all other food was date marked correctly and not expired. Employees were educated by the person in charge to watch the sliced deli meats more closely.
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| 06/21/2022 - ROUTINE INSPECTION
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3-501.16 - PRIORITY
Violation Comments:Cut tomatoes measured 46-47 F at the time of inspection at the flip top cooler. Other foods in the cooler were at the correct temperature.
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.
Tomatoes were discarded voluntarily as they were beyond 4 hour time frame. Employees were retrained at the time of inspection.
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