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
| 03/17/2024 - ROUTINE INSPECTION
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4-602.11 - PRIORITY
Violation Comments:The cream cheese knife and blenders are not fully washed, rinsed, and sanitized every 4 hours according to the person in charge.
Equipment food contact surfaces and utensils that contact potentially hazardous foods must be fully washed, rinsed, and sanitized every four hours or switched out in order to prevent the growth and spread of harmful bacteria.
Corrected on site: the person in charge added these to their four hour utensil switch list and re-trained employees.
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3-501.18 - PRIORITY
Violation Comments:Date marking was incorrect for two items in the cooler under the cash register. One container of cheese was not date marked at all, and a container of ham was 3 days past the discard date.
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 the items and re-trained staff to check for date marking to discard/always write a date mark label.
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3-304.14 - CORE
Violation Comments:At the time of the inspection the rag used to wipe the milk steam wand was being held on the counter and was only dipped in sanitizer every few uses.
Cloths in use for wiping shall be held in sanitizer solution to prevent the growth and then spread of harmful bacteria.
To correct: Re-train employees to hold wiping cloths submerged in sanitizer at all times in between uses.
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| 10/03/2023 - FOLLOW-UP INSPECTION
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| 09/29/2023 - PROOF OF CORRECTION
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| 09/27/2023 - ROUTINE INSPECTION
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4-501.114 - PRIORITY
Violation Comments:At the time of the inspection two sanitizing buckets were found to have a concentration that was too low.
Quaternary ammonia (quat) must be at the concentration specified by the manufacturer to ensure food contact surfaces are effectively sanitized. Sanitizer that is too weak will not effectively kill harmful organisms which can cause illness.
Corrected on site: the person in charge remade all the sanitizing buckets and tested for the appropriate concentration.
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5-204.11 - PRIORITY FOUNDATION
Violation Comments:The hand washing sink was blocked by a linen basket.
Hand washing sinks shall be located to allow convenient use by employees.
Corrected on site: the linen basket was moved away from the sink leaving it open and convenient for use.
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2-102.11 - PRIORITY FOUNDATION
Violation Comments:Person in charge was not able to answer questions about the facility in relation to food safety policies and procedures.
The designated person in charge should be knowledgeable about food borne disease prevention, code requirements, and be prepared to recognize conditions that may contribute to food borne illness and take appropriate preventative actions.
To correct: re-train any employees who may be designated to be in charge so that active managerial control is properly demonstrated.
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4-602.11 - PRIORITY
Violation Comments:Food contact surfaces such as blender blades, stirring spoons, and mixing equipment is not washed, rinsed, and sanitized every 4 hours.
Equipment food contact surfaces and utensils shall be cleaned throughout the day every 4 hours if they come into contact with potentially hazardous foods.
To correct: implement new procedures where any food contact surfaces that come into contact with potentially hazardous foods are washed, rinsed, and sanitized every 4 hours. Only sanitizing in between making drinks is not sufficient cleaning.
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3-501.13 - CORE
Violation Comments:The person in charge indicated that the appropriate thawing methods are not used when thawing potentially hazardous foods.
Potentially hazardous foods must be thawed in an approved manner to prevent the growth of harmful bacteria.
To correct: update the thawing procedures and retrain all staff. Thawing may only be done in the refrigerator that maintains the food temperature at 41F or below, submerged under running water with a temperature of 70F or below, or thawed in a microwave and immediately transferred to cooking equipment.
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4-302.14 - PRIORITY FOUNDATION
Violation Comments:Test strips were not available at the time of the inspection.
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 test strips for the facility. Send proof of correction, a picture of the test strips, to kchulski@miottawa.org.
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4-601.11 - CORE
Violation Comments:At the time of the inspection the microwave was observed to be dirty with accumulated dirt and food debris.
Equipment, surfaces, and utensils must be kept clean and free of debris to prevent contamination of food or equipment.
To correct: clean microwave and implement a cleaning schedule for the microwave.
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| 03/06/2023 - ROUTINE INSPECTION
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7-202.12 - PRIORITY
Violation Comments:There was observed "Raid" wasp and hornet pest spray stored in the restaurant in the back area near the mop sink/hand sink area on a shelf.
Per the manufacturer's this is not for use in a commercial kitchen where food is stored and this must be moved out of kitchen.
Corrected at time of inspection: Employees removed it from the restaurant at the time of inspection.
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| 09/02/2022 - ROUTINE INSPECTION
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4-501.11 - CORE
Violation Comments:There are two "Beverage Air" coolers at the front make line station furthest away from the cash register that have seals that are starting to come apart and are in a state of disrepair. However, the units were maintaining safe temperature at the time of inspection for food safety.
Equipment components must be in a state of repair to keep the coolers in good working condition and not working harder/more likely to break down due to components issues. This also ensures the seals stay easily cleanable.
To correct: Within 14 days, repair or replace the seals. This correction will be reviewed at the time of the next routine inspection for verification.
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