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
| 03/19/2024 - FOLLOW-UP INSPECTION
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| 03/13/2024 - ROUTINE INSPECTION
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3-501.16 - PRIORITY
Violation Comments:At the time of the inspection food in both of the mini fridges were holding between 42-47F. Cream cheese in the bagel mini fridge was found at 47F, and milk products were found between 42-46F in the milk mini fridge.
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 all items above 41F.
Note: this is a repeat violation, which qualifies the facility for a risk control plan. This will be emailed to the facility following the inspection report.
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4-501.11 - CORE
Violation Comments:The mini fridges are not holding contents below 41F. It is believed that these refrigerators are opened and closed too often to keep up with keeping foods cold below 41F. They may also be over filled or in need or maintenance.
Equipment must be kept in good repair and used according to manufacturers standards.
To correct: have both units repaired so that they consistently hold food below 41F.
Note: this is a repeat violation, repeat core violations may lead to further enforcement.
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| 10/02/2023 - PAID FOLLOW-UP
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| 09/25/2023 - FOLLOW-UP INSPECTION
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3-501.16 - PRIORITY
Violation Comments:At the time of the inspection the large, main cooler was holding foods between 45F-48F for an undetermined amount of time.
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 following potentially hazardous food items were discarded by management and the owner:
- All cheeses, sliced and cream cheese
- All deli meats
- All gallons of milk
- All whipped cream
- All sausage patties
- All eggs
- All muffins containing cream cheese
- Some sweet cream (A few sweet creams had been delivered that morning frozen and had not yet thawed, those were salvaged)
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4-501.11 - CORE
Violation Comments:At the time of the inspection the main cooler was holding food items between 43F-55F. The air temperature in the cooler was between 46F-50F. Logs indicated that the air temperature recorded in the morning was 38F, however the cooler was no longer able to maintain that air temperature in the afternoon during the inspection.
Equipment must be maintained in good repair in order to hold potentially hazardous foods at 41F or below to prevent the growth of harmful bacteria.
Immediate correction: management and owners discarded all potentially hazardous foods in the cooler and discontinued use of the cooler until repairs can be made.
To correct: repair or replace the cooler. Continue to use temperature logs but it is suggested that a product temperature be recorded instead of an air temperature.
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| 09/20/2023 - ROUTINE INSPECTION
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3-501.16 - PRIORITY
Violation Comments:At the time of the inspection the mini fridge was holding potentially hazardous foods (eggs, cheese, saussage) between 45-49F.
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 potentially hazardous items.
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4-501.11 - CORE
Violation Comments:At the time of the inspection the mini fridge holding cheeses, meat, and eggs was holding potentially hazardous foods at 45F-49F. The air temperature in the mini fridge was 45F.
Equipment must be maintained in good repair in order to hold potentially hazardous foods at 41F or below and prevent the growth of harmful bacteria.
Immediate correction: The person in charge provided logs showing that the fridge had an air temperature of 40F at 5am that day. The person in charge dropped the setting on the fridge to the coldest setting to see if this fixed the issue. They will check the temperature in a few hours and update the inspector on the status of the refrigerator.
To correct: If the immediate correction does not fix the issue have the fridge repaired. If the immediate correction fixes the issue please send proof of correction to kchulski@miottawa.org.
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| 03/10/2023 - ROUTINE INSPECTION
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4-601.11 - PRIORITY FOUNDATION
Violation Comments:The ice scoop was stored soiled near the ice machine in storage.
Equipment food contact surfaces need to be stored clean to sight and touch for the next usage. This ensures no potential bacteria or pathogen transfer during the next use.
Corrected on site: Ice scoop and container were washed/rinsed and sanitized.
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5-205.11 - PRIORITY FOUNDATION
Violation Comments:The hand washing sink had multiple empty cans of "Red Bull" being stored in it.
The hand washing sink is limited to hand washing purposes only. This ensures it stays utilized properly and a clean location for hands to be washed.
Corrected on site: Cans were removed and employees were retrained by the person in charge.
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3-501.18 - PRIORITY
Violation Comments:Soft cheese slices were dated from 3/2 - 3/8 and were thus beyond the expiration date of 7 days due to it being the 10th.
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: Person in charge voluntarily discarded the food, and retrained employees to discard food beyond the 7 day time frame.
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4-101.11 - CORE
Violation Comments:Sanitizer buckets utilized are partially broken and no longer in good repair/smooth easily cleanable.
Utensils and equipment shall be smooth and easily cleanable so that they are cleaned properly.
To correct: Within 10 days, repair or replace the sanitizer buckets in poor repair. Person in charge ordered new buckets during the inspection.
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5-501.15 - CORE
Violation Comments:This is the 2nd repeat of this violation. The outside cardboard storage container is missing it's lid on one section and requires a lid.
Outside receptacles must have tight fitting lids to ensure pests and moisture stay out of the bins.
To correct: Within 10 days provide a lid. Failure to correct may lead to enforcement upon the food license.
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| 11/29/2022 - PROOF OF CORRECTION
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| 10/19/2022 - PROOF OF CORRECTION
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| 10/07/2022 - FOLLOW-UP INSPECTION
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| 09/26/2022 - ROUTINE INSPECTION
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3-304.14 - CORE
Violation Comments:There were wet clothes on the counter near the espresso machine for cleaning the milk frothing wands.
Wet clothes must be stored in sanitizer water to ensure these are clean for the next usage, otherwise you will be wiping the wands with a
dirty rag instead of spot cleaning. Keep the rags clean by storing in sanitizer solution between uses.
Corrected on site: Employees utilized a small pan with measured quaternary ammonia solution to keep the rags clean between usage.
Person in charge educated the other employees.
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6-501.18 - CORE
Violation Comments:The plumbing area in the espresso area needs to be deep cleaned as debris that can attract pests was observed on pipes/drains.
Plumbing fixtures must be cleaned as often as required to ensure they cannot become a source of contamination, or attract pests.
To correct: Within 10 days clean all plumbing fixtures and maintain a cleaning schedule going forward.
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5-205.15 - PRIORITY
Violation Comments:Air gaps were no longer viewed at the three compartment sink and at the dipper well. Plumbing is not repaired to law by following plumbing code. Repair to code by providing a 1" air gap at the dipper well and at the three compartment sink rinse/sanitize basins.
Plumbing must be maintained in good repair and according to Law. An air gap of at least one inch on drain lines for the rinse and sanitize sinks must be provided to prevent backflow of sewage into the clean sink basins. Further, the dipper well must also have a one inch gap to protect the clean equipment from back flow.
To correct: Within 10 days provide an air gap of 1" on both of these plumbing items in order to repair to law. Send picture to apriest@miottawa.org
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5-501.15 - CORE
Violation Comments:The garbage outside cannot be closed due to missing a dumpster lid.
Outside receptacles must be able to close to ensure pests cannot easily get into them.
To correct: Provide a lid. This is a repeat violation. Repeat violations may lead to enforcement upon the food license. Correct within 10 days. Send proof of correction.
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