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
| 01/08/2024 - ROUTINE INSPECTION
|
|
|
6-301.11 - PRIORITY FOUNDATION
Violation Comments:Handwashing soap was not provided at the hand washing sink located in the front of the facility.
Handwashing sinks must be equipped with hand cleanser, a sanitary means to dry hands, and a sign indicating the sink is for hand washing purposes to facilitate proper handwashing for staff. Proper handwashing is one of the leading ways to limit the spread of foodborne illness.
Corrected Onsite: The person in charge provided handwashing soap.
|
|
|
4-602.11 - PRIORITY
Violation Comments:The tomato slicer and can opener blade had food residue on their food-contact surfaces.
Equipment food-contact surfaces must be cleaned after use and at any time during the operation when contamination may have occurred. This helps prevent bacteria from growing on food-contact surfaces that can contaminate food and cause foodborne illness.
Corrected Onsite: The person in charge properly washed, rinsed, and sanitized both pieces of equipment. Proper cleaning will be discussed during staff meeting with all employees.
|
| 06/30/2023 - ROUTINE INSPECTION
|
| 12/12/2022 - ROUTINE INSPECTION
|
|
|
4-501.114 - PRIORITY
Violation Comments:Employees were washing dishes in the 3-compartment sink throughout the inspection. Sanitizer in the sink was less than 150 ppm quat. When asked how long the dishes were left in the sanitizer, the employee indicated it was sometimes a few seconds (a quick dip) and sometimes longer.
All sanitizers must be used in accordance with food code and manufacturer's specifications to ensure proper sanitizing. Concentration and contact time work together to reduce pathogen levels to ones that are safe for food consumption. Per the manufacturer's specifications, the quat in the facility should be 300ppm and have a contact time of 1 minute.
Corrected on Site: The facility uses a pump-style quat sanitizer dispenser and indicated they fill the sink with two pumps. Refilled the sink with 5 pumps of sanitizer (water to the "fill line" marked in the sink) which was tested at 300 ppm quat. The employees left dishes in the sanitizer for more than 1 minute for the remainder of the inspection and indicated understanding of the requirements.
|
|
|
3-305.11 - CORE
Violation Comments:A large bag of bagels to be used for bagel chips were stored on the floor of the walk-in freezer.
All food must be stored a minimum of 6 inches off the floor to protect from contamination.
Corrected on Site: Moved the bagels to a container that kept them 6 inches above the floor.
|
|
|
4-501.116 - PRIORITY FOUNDATION
Violation Comments:The facility uses quat sanitizer for food contact surfaces. Chlorine test strips were being used to verify the concentration.
A test kit or device must be available and used to accurately determine the concentration for all types of food contact surface sanitizer used in the establishment to ensure sanitizer is prepared to the correct concentration. Sanitizer that is too weak will not kill harmful microorganisms that cause foodborne illness. Sanitizer that is too strong will not proper evaporate while the equipment is air drying and may cause chemical contamination.
Corrected on Site: The PIC found quat test strips in the desk. They were moved near the 3-compartment sink and the chlorine strips were removed from the area.
|
| 10/25/2022 - PROOF OF CORRECTION
|
| 06/23/2022 - ROUTINE INSPECTION
|
|
|
3-501.16 - PRIORITY
Violation Comments:The tomatoes in the fliptop cooler were stacked above the fill line and at 47F. They had been made approximately 1 hour before.
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: Overfilled tomatoes were taken out of container and put in separate pan underneath in the bottom compartment of the cooler.
|
|
|
4-602.11 - PRIORITY
Violation Comments:The can opener had a large build-up of black debris along the cutting edge.
Equipment, surfaces, and utensils must be kept clean and free of debris to prevent contamination of food or equipment.
Corrected on site: Can opener was put into the 3 compartment sink to be cleaned.
|
|
|
4-602.13 - CORE
Violation Comments:The drain area beneath the ice machine's drain pipe and the dump sink's drain pipe has a thick accumulation of a mold-like substance.
Nonfood contact surfaces need to be cleaned at a frequency that prevents the accumulation of possible contaminants that could spread to other surfaces or attract pests.
To correct: Clean drain area beneath the ice machine and the dump sink and increase the frequency with which it is cleaned.
|