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
| 11/13/2023 - ROUTINE INSPECTION
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4-501.11 - CORE
Violation Comments:The center cooler on the service line was holding food between 44 and 46F. This included: orange juice 45F and strawberries 44F. Note: No potentially hazardous food was stored in this cooler.
All equipment must be maintained in good repair to ensure the facility is able to operate as designed.
To correct: Repair or adjust the cooler so that it holds food at or below 41F with in the next 14 days. Do not hold potentially hazardous food in this cooler until it is adjusted.
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4-903.11 - CORE
Violation Comments:Several boxes of cups were stored on the floor in the back room.
All single use articles must be stored at least 6 inches off the floor to decrease the risk of accidental contamination.
To correct: Move the cups so they are no longer stored on the floor.
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3-304.14 - CORE
Violation Comments:The wiping cloth used for cleaning the steam wand of the espresso machine was wet and stored on the espresso machine.
All wiping clothes for equipment surfaces must be stored in sanitizer water, or stored dry, used for no other purpose, changed out when soiled, and then the steam wand must be sanitized every 4 hours.
Corrected on site: The person in charge sanitized the steam wand and replaced the wet wiping cloth with a clean dry one.
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| 05/02/2023 - ROUTINE INSPECTION
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| 10/24/2022 - ROUTINE INSPECTION
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5-205.11 - PRIORITY FOUNDATION
Violation Comments:The handwashing sink next to the 3 compartment sink was filled with empty red bull cans at the time of the inspection.
Hand washing sinks are to be accessible, clean and used only for hand washing. Hand washing is the best way to prevent the spread of disease, thus they must be maintained clean and used for only hand washing.
Corrected on site: The person charge removed all cans and sanitized the sink. They indicated staff will be retrained on this item.
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