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
| 01/10/2024 - ROUTINE INSPECTION
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4-501.11 - CORE
Violation Comments:The can opener blade was significantly short in length and metal shavings were observed around the gear mechanism.
Can openers must be maintained in good repair to ensure they function as designed and do not become a source of contamination.
To Correct: Replace blade. For temporary correction, the can opener was placed in the wash basin of the three compartment sink to be properly cleaned.
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3-501.15 - CORE
Violation Comments:Two pans of sloppy joe mix were found in the walk in cooler, loosely covered with plastic wrap. At 1:20 pm the internal temperatures measured between 54-56 F. The person in charge confirmed the mixture was prepared at approximately 11:30 am and that the standard procedure does not include covering during the cooling process.
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.
Corrected: The person in charge uncovered both pans of sloppy joe mix at the time of the inspection. Upon writing the inspection report, the person in charge submitted photos of the food thermometer measuring the internal temperature of the mixture. An internal temperature of 41 F was reached within the required cooling time frame.
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5-205.15 - CORE
Violation Comments:The single temperature hand sink by the 3-compartment sink took several minutes to reach 100 deg F and only maintained a minimal stream of warm water for a short period of time. Sufficient hot water was available throughout the rest of the facility.
All hand sinks must be maintained in good repair. Single temperature hand sinks must be maintained so they can quickly reach a minimum of 100 deg F, with sufficient water flow, and not be too hot for employees to be unable to wash their hands for 20 seconds.
To Correct: Repair the hand sink so it quickly reaches a minimum of 100 deg F with sufficient water flow. Maintain in good repair.
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| 06/13/2023 - ROUTINE INSPECTION
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| 12/15/2022 - ROUTINE INSPECTION
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| 06/23/2022 - ROUTINE INSPECTION
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4-302.14 - PRIORITY FOUNDATION
Violation Comments:The test strips for the facility were outdated and becoming discolored.
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.
Corrected on site: Person in charge ordered new test strips that will be delivered Friday (tomorrow) and was given enough current test strips to last the day.
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4-602.13 - CORE
Violation Comments:The floor beneath the soda machine's drain pipe in the service area has become covered with a mold-like substance.
Non-food contact surfaces must be cleaned at a frequency that prevents the accumulation of possible contaminants that could spread to other surfaces or the attraction of pests.
To correct: Clean the area beneath the soda machine's drain pipe and increase the frequency with which that area is cleaned.
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