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
| 09/29/2023 - ROUTINE INSPECTION
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4-501.11 - CORE
Violation Comments:The upright cooler cooler and counter top cooler were set to a lower temperature setting. Supporting why food was being held at unsafe temperatures in both coolers.
Equipment, such as coolers, must be maintained in good repair and be properly adjusted to ensure food can be held at safe temperatures.
To Correct: Submit photos of food thermometer reading the internal temperature of a non-potentially hazardous food item in each cooler to kanderson@miottawa.org as proof of correction. For immediate correction, the temperature setting was adjusted to a colder setting. Please note, cooler cannot be restocked until the internal temperatures are confirmed to be 41 F or below. Have coolers serviced or replaced if this requirement cannot be met.
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3-501.16 - PRIORITY
Violation Comments:The following potentially hazardous foods were found iwith internal temperatures ranging between 46-52 F:
1. Individual containers of black cherry, peach, and strawberry yogurt (5 cases - upright cooler and counter top cooler)
2. Individual containers of cream cheese (upright cooler and counter top cooler)
3. Whole milk (counter top cooler)
4. 2% milk (counter top cooler)
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: The food items were discarded.
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| 03/01/2023 - ROUTINE INSPECTION
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3-305.11 - CORE
Violation Comments:A box of muffins was being stored on the floor of the kitchen.
Food must be stored at least 6 inches off the ground to prevent pest harborage and accidental contamination.
Corrected on site: The person in charge moved the box of muffins off the ground.
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6-301.12 - PRIORITY FOUNDATION
Violation Comments:There were no disposable towels for hand drying in the kitchen hand sink.
All hand sinks must be stocked with hand towels so that employees can effectively wash and dry their hands. Handwashing is one of the most important ways to prevent the spread of foodborne illness.
Corrected on site: The person in charge replaced the hand towels.
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| 09/14/2022 - ROUTINE INSPECTION
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3-501.16 - PRIORITY
Violation Comments:The batter in the Popcakes pancake machine was holding at 72F and the batter in the waffle mix dispenser was holding between 65F and 70F. The person in charge stated that the left over batter is then placed in the fridge after service and used again the following day.
Potentially hazardous food that is held cold must be held at 41F or below to limit the growth of harmful pathogens. If potentially hazardous food is not held cold during service it can not be cooled for later service.
Corrected on site: The person in charge stated that the batter will be added to the facilities time as control plan and discarded at the end of service along with the eggs and sausages. The inspector observed the person in charge discarding the batter mix at 10am. Note: If the facility wishes to hold these items out of temperature and keep it for later service, then they must provide proof that the product is non-potentially hazardous after it has been mixed with water.
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