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
| 01/05/2024 - ROUTINE INSPECTION
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4-501.11 - CORE
Violation Comments:Two pieces of equipment were in disrepair:
1. Seal was peeling off the bottom of the cooler door in the back room by the mop sink.
2. Standing water in cooler underneath counter.
Equipment must be kept in good repair and proper adjustment.
To correct: Replace the seal on the cooler door in the back room. Repair cooler underneath counter so there is no longer standing water.
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3-304.12 - CORE
Violation Comments:Stir sticks were being stored in standing water in between making beverages.
Food-contact surfaces that are stored in water between uses must be maintained at a temperature of 135F or above to prevent the growth of pathogens.
To correct: Obtain a heating device that will maintain the water temperature at 135F or above.
Immediate correction: Use the sanitizer cloth kept in the bucket for cleaning to sanitize the stir sticks in between uses and store the stir stick in a cup with no water.
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4-904.11 - CORE
Violation Comments:Utensils at the self-serve area were placed in a mug with the handles down.
Utensils that are not wrapped must be presented with the handles up to avoid contamination of the mouth-contact surfaces.
Corrected on site: Place utensils that are unwrapped so that the handles are facing up.
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| 07/12/2023 - ROUTINE INSPECTION
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| 01/13/2023 - ROUTINE INSPECTION
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3-501.18 - PRIORITY
Violation Comments:The ham and havarti cheese were both expired (one expired 1/10 the other 1/11) and still being used in the reach-in cooler.
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: Ham and havarti were discarded.
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3-304.14 - CORE
Violation Comments:The wet rag used for wiping off the wand of the espresso machine was left out, not stored in sanitizer.
Moist wiping cloths/rags muust be kept submerged in sanitizer fluid to prevent the growth of pathogens in the moist rag that could be spread to other surfaces.
To correct: Store wet rag in sanitizer.
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| 11/28/2022 - PROOF OF CORRECTION
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| 06/14/2022 - ROUTINE INSPECTION
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3-304.12 - CORE
Violation Comments:The ice scoop in between uses is placed into a container connected to the wall. Within this container is a pool of water at the bottom along with a build-up of grey debris.
Utensils in-between use must be stored in a way to prevent possible contamination. Pooling water and debris could be transfered onto a utensil which will then spread the contaminants onto the food it handles.
To correct: Store scoop in a new clean location or clean out scoop container and add a way for the water to drain.
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