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
| 04/17/2024 - ROUTINE INSPECTION
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| 03/14/2024 - ROUTINE INSPECTION
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3-304.14 - CORE
Violation Comments:The sanitizer buckets were all at a low concentration (around 100ppm of quaternary ammonia sanitizer).
Quaternary ammonia (quat) must be at the concentration specified by the manufacturer to ensure food-contact surfaces and the rags in sanitizer buckets are effectively sanitized. Sanitizer that is too weak will not effectively kill harmful organisms which can cause illness.
Corrected on site: All sanitizer buckets were remade after washing out the sanitizer dispenser, at which point it dispensed sanitizer at a concentration of 200ppm.
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3-501.15 - PRIORITY FOUNDATION
Violation Comments:Rehydrated potato shreds were cooling in large cartons with only the top exposed to the cold of the walk-in cooler.
Note: This is not the normal cooling process for the rehydrated potato shreds, normally they are put on sheet trays in the walk-in cooler.
Potentially hazardous foods must be cooled using proper cooling methods such as cooling with the lids off, smaller portions, using ice/ ice wand, stirring frequently, using shallow metal pans, etc. The temperatures of potentially hazardous foods must rapidly cool from 135F to 70F within 2 hours and 70F to 41F within an additional 4 hours to limit the growth of harmful bacteria and toxins.
Corrected on site: Person in charge corrected and retrained staff, making staff put the potato shred onto sheet trays and put into the freezer to fully cool.
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5-202.12 - PRIORITY FOUNDATION
Violation Comments:The handsinks are not providing hot water in the men's restroom.
Handsinks are required to provide hot water to increase the effectiveness of washing and encourage frequent use.
To correct: Adjust/repair handsinks to provide hot water in the men's restroom.
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| 09/28/2023 - ROUTINE INSPECTION
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2-401.11 - CORE
Violation Comments:Employee was observed drinking a beverage while working the cook line.
Employees must eat/drink/smoke in designated areas away from food preparation to prevent possible contamination.
Corrected on site: Staff were retrained on proper areas to drink and beverage was moved away from cook line.
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4-602.11 - PRIORITY
Violation Comments:The juicer, which is used to make tomato juice, is only being cleaned at the end of the day.
Food-contact surfaces, must be cleaned frequently enough to prevent the spread of possible contaminants. When handling potentially hazardous foods, like tomato when sliced/blended/juiced, a food-contact surface must be cleaned every 4 hours to prevent the possible growth of bacteria.
Corrected on site: Juicer was fully washed, rinsed, and sanitized. Employees were retrained on cleaning the juicer at the proper frequency.
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3-501.16 - PRIORITY
Violation Comments:Cinnamon icing, made in-house, was being held at 55F in a large bucket partially submerged in an ice bath.
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: Cinnamon icing was discarded and next batch was put in a smaller container.
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4-501.114 - PRIORITY
Violation Comments:The quaternary ammonia sanitizer was at 50ppm and below from the sanitizer dispenser.
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.
Correct on site: Quaternary ammonia sanitizer was remade after machine was cleaned out, at which point it was at a concentration of 300ppm.
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| 03/22/2023 - ROUTINE INSPECTION
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3-501.15 - PRIORITY FOUNDATION
Violation Comments:Hashbrown casserole was sliced into pieces and left slitting at ambient room temperature before being wrapped tightly in plastic. Hashbrowns were at 50F when checked after 30 minutes in the cooler.
Potentially hazardous foods must be cooled using proper cooling methods such as cooling with the lids off, smaller portions, using ice/ ice wand, stirring frequently, using shallow metal pans, etc. The temperatures of potentially hazardous foods must rapidly cool from 135F to 70F within 2 hours and 70F to 41F within an additional 4 hours to limit the growth of harmful bacteria and toxins.
Corrected on site: Person in charge had hashbrowns unwrapped and placed on large metal sheet to cool properly.
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6-501.11 - CORE
Violation Comments:Several tiles in the dishroom floor are broken and in a state of disrepair.
Floors, walls, and ceilings must be maintained in good repair. Broken tiling can accumulate moisture and debris.
To correct: Repair/replace broken tiling in the dish room.
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4-602.11 - CORE
Violation Comments:The inside of the large ice machine has a build-up of debris and discoloration.
Food-contact surfaces, like ice machines, must be kept clean and be cleaned at a frequency that prevents the build-up of possible contaminants that could contaminate food, like ice.
To correct: Deep clean large ice machine, paying particular attention to the nooks and crannys.
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5-205.15 - CORE
Violation Comments:The prep sink and the three-compartment sink have a continuous leak from the faucet.
Plumbing must be kept in good repair. A leaking faucet could spread possible contaminants and stress a facility's water needs.
To correct: Repair both sinks mentioned so they no longer have a continuous leak.
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3-304.14 - CORE
Violation Comments:The quaternary ammonia (Quat) sanitizer solution in all the sanitizer buckets was reading at 0ppm, even after being freshly made.
Quaternary ammonia (quat) in sanitizer buckets 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: Person in charge was able to recalibrate the dispenser, making it dispense sanitizer at the correct concentration.
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| 09/14/2022 - PROOF OF CORRECTION
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| 09/12/2022 - ROUTINE INSPECTION
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6-501.12 - CORE
Violation Comments:The ceiling above the dishwasher area and the cook area have an accumulation of dust and debris.
Facilities must be kept clean and be cleaned at a frequency that prevents build-up of possible contaminants.
To correct: Clean the ceiling of the mentioned areas and make cleaning schedule to keep it clean.
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4-501.11 - CORE
Violation Comments:Two pieces of equipment were in disrepair:
1. The walk-in freezer's door lining does not prevent moisture getting through and freezing along the door, making it very difficult to open.
2. The walk-in cooler's door does not form a complete seal with the hinge, allowing cold air to escape, making it easier for the cooler to warm up.
Equipment must be maintained in good repair. Improper door sealing leads to loss of temperature and the production of ice in a freezer. This can lead to potentially hazardous food being held at an unsafe temperature.
To correct: Repair both walk-in doors so they form proper seals.
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5-205.15 - CORE
Violation Comments:The three-compartment sink has a continuous leak from the faucet (in the dishwasher room). Even when shut off, the drip continues.
Plumbing must be maintained according to law. A continuous leak could spread possible contaminants and stress a facility's water needs.
To correct: Repair/replace three-compartment sink faucet so that it does not leak.
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6-304.11 - CORE
Violation Comments:The allergen grill top was placed on a counter with no ventilation.
It is necessary to keep rooms free of excessive heat, steam, condensation, fumes, obnoxious odors, and smoke. Mechanical ventilation of a sufficient capacity must be provided.
To correct: Provide some means of ventilation or install a hood system. Local building code inspector or fire inspector should be able to advise on what are your best options.
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