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
| 04/18/2024 - ROUTINE INSPECTION
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| 09/28/2023 - ROUTINE INSPECTION
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6-501.12 - CORE
Violation Comments:Two areas of the facility are in need of cleaning.
1. The area under the sinks had significant build up of grime and debris.
2. The floor by the coffee maker in the kitchen is discolored and has a significant build up of dust and dirt.
All areas of food facilities must be cleaned often enough to prevent the build of of dust and debris and prevent the formation of pest harborage conditions.
Corrected on site: The Person in charge cleaned the floor and the area under the sink.
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6-301.11 - PRIORITY FOUNDATION
Violation Comments:The hand sink was not stocked with hand soap.
All hand sinks must be stocked with soap so that employees can properly wash their hands.
Corrected on site: The person in charge restocked the hand sink with soap.
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| 03/23/2023 - ROUTINE INSPECTION
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| 09/27/2022 - FOLLOW-UP INSPECTION
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| 09/21/2022 - ROUTINE INSPECTION
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7-102.11 - PRIORITY FOUNDATION
Violation Comments:The bleach underneath the hand sink was in an incorrectly labeled spray bottle.
All chemicals must be labeled with their common name in order to prevent improper use of all chemicals.
Corrected on site: The bleach was properly labeled.
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4-602.11 - PRIORITY
Violation Comments:The utensils on the buffet line for scooping eggs and sausage have been in use from 5am to 930am with out being washed.
Utensils that are used for potentially hazardous food must be washed at least every 4 hours to limit the growth of potentially hazardous organisms.
To correct: Wash, rinse, and sanitize the utensils on the buffet line at least every 4 hours, and retrain staff in proper wash rinse and sanitize procedure. Temporary action: The buffet was closed early to wash, rinse, and sanitize all utensils.
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3-501.16 - PRIORITY
Violation Comments:The right residential refrigerator in the kitchen was holding food between 44-49F. This included: Commercially processed bags of eggs 46F, commercially precooked bacon 49F, lemons 48F, and whip cream 47F.
Potentially hazardous food that is held cold must be held at or below 41F to limit the growth of harmful pathogens.
To correct: Hold potentially hazardous food at or below 41F when it is held cold. Immediate correction: Eggs and whipped cream were discarded. A follow-up inspection is required for this violation.
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4-501.11 - CORE
Violation Comments:The right cooler in the kitchen was not properly holding food cold.
All coolers must be maintained in good working condition to keep food cold.
To correct: Repair/replace the cooler with in the next 10 days.
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2-402.11 - CORE
Violation Comments:several of the employees were not wearing hair restraints while working with food.
All food employees must wear hair restraints to prevent contamination of food with their hair.
To correct: Have employees were hair restraints while working with food.
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