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
| 03/04/2024 - ROUTINE INSPECTION
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2-402.11 - CORE
Violation Comments:Food handlers were not wearing hair restraints for the duration of the inspection.
All food handlers must wear hats or hairnets during all times of food preparation to protect food or equipment by contamination by hair.
To Correct: Wear hats or hairnets during food preparation.
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| 08/01/2023 - ROUTINE INSPECTION
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7-207.11 - PRIORITY FOUNDATION
Violation Comments:Several bottles of employee vitamins and medicines were located on a shelving rack across from the prep table at the time of the inspection.
Employee medicine must be stored in a location that is separated from food storage or prep areas to prevent accidental contamination of food and food contact surfaces.
For immediate correction the person in charge relocated all medicine/vitamins to the office.
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6-501.11 - CORE
Violation Comments:The coving behind the ice machine is the back prep area is coming away from the wall.
Physical facilities must be maintained in good repair.
To correct: Repair the coving.
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| 01/12/2023 - ROUTINE INSPECTION
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5-205.11 - PRIORITY FOUNDATION
Violation Comments:The hand sink in the back of the facility was blocked by a box and chair at the time of the inspection.
Hand sinks must be accessible at all times for proper and convenient handwashing.
Corrected on site: The person in charge removed the items listed above at the time of the inspection.
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4-501.114 - PRIORITY
Violation Comments:The bleach solution in the front of the establishment used for cleaning work surfaces was measured at 0ppm at the time of the routine inspection.
Chlorine (bleach) 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: The person in charge made a new solution and measured the concentration of bleach at 100ppm.
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| 07/18/2022 - FOLLOW-UP INSPECTION
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| 07/12/2022 - ROUTINE INSPECTION
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3-501.15 - CORE
Violation Comments:Precooked and cooled chicken was found in the large upright cooler near the prep table in the back of the kitchen tightly covered in plastic wrap. Condensation was visible on the underside of the plastic wrap. The person in charge indicated the item was taken out of refrigeration and portioned 20 minutes prior to the time of the inspection. The item was still in a safe time/temperature parameter.
Potentially hazardous foods must remain uncovered during the cooling process to help ensure they are rapidly cooled to 41F or less in the required time to limit the growth of harmful bacteria and toxins.
Corrected on site: The person in charge immediately uncovered the item for the rest of the cooling time. Education was also given to employees at the time of the inspection.
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6-202.15 - CORE
Violation Comments:The back door of the facility is not tight fitting to the door frame. There are several cracks and and missing weather stripping where light can be seen coming thru while inside. The self-closer on the door is also missing.
All outer openings must be protected by tight fitting doors to prevent entry of pests.
To correct: Replace the weather stripping on the door and add a self-closing device. Ensure it is tight fitting and no light can be see from the inside along the frame. Correct within 14 days.
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3-501.17 - PRIORITY FOUNDATION
Violation Comments:Many items in the reach in cooler in the back of the kitchen and the sandwich cooler on the front make line were not date marked at the time of the inspection. These items included: sliced meats, sliced tomatoes, and shredded lettuce.
Ready-to-eat, potentially hazardous foods must be date marked for no more than 7 days (including the date the item was opened/prepared as day 1) to limit the growth of harmful bacteria such as listeria.
For immediate correction the person in charge date marked all items. They indicated all items were prepared yesterday or today. For correction: Date mark all ready to eat foods at the time of preparation with a prepared on date, discard date or both. A follow up inspection will take place to check compliance of this item.
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