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
| 08/08/2023 - ROUTINE INSPECTION
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4-602.11 - PRIORITY
Violation Comments:The person in charge indicated that the tongs used to remove cooked foods from the oven were not cleaned every 4 hours.
Food-contact surfaces and equipment used for potentially hazardous (time/temperature control for safety) foods should be cleaned as needed throughout the day but must be cleaned no less than every 4 hours to prevent the growth of microorganisms on those surfaces.
Corrected on site. The person in charge washed, rinsed, and sanitized the tongs and re-trained all staff to switch out the utensils every four hours.
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6-501.16 - CORE
Violation Comments:At the time of inspection the mop was observed to be head side down in the mop bucket which does not allow for proper drying.
Mops can contaminate food and food preparation areas if not properly cleaned and stored after use.
To correct: hang mops to dry, head side up and out of mop bucket. Re-train all employees of proper mop storage/drying.
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| 07/08/2022 - ROUTINE INSPECTION
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3-501.18 - PRIORITY
Violation Comments:Date marks were missing from pizza and marinara sauces in the upright fridge. These items may last more than 24 hours in refrigeration and are potentially hazardous foods.
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 discarded these foods as they were unsure of when arrived/had been made. Employees were retrained on the date marking system by the person in charge. A date marking sticker system was available and dates were put on the new marinara sauce.
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3-307.11 - CORE
Violation Comments:Employee food was interspersed amongst the food being sold to consumers. This food can fall onto or into the food being sold.
Food being sold must be protected from various miscellaneous contaminations, such as food that comes from home and is not monitored.
Corrected on site: Food was moved below and away to a different cooler meant for only employee food items. A sign was put up for employee food areas.
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4-702.11 - PRIORITY
Violation Comments:Facility was utilizing food contact surfaces (pretzel wash) for food and were open for service, but were without sanitizer to make the sanitizer solution (bleach indicated). Sanitizer is needed after washing and rinsing.
Food contact surfaces must be washed, rinsed and sanitized. Sanitizing reduces harmful organisms which can cause illness.
Corrected on site: An employee went and bought sanitizer from GFS for completing the final sanitize step. Sanitizer now available on site for warewashing process.
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