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
| 11/01/2023 - ROUTINE INSPECTION
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3-501.16 - PRIORITY
Violation Comments:Whipped cream was being held at 47-50F in the upright milk 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: Whipped cream was discarded.
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3-304.14 - CORE
Violation Comments:The wiping cloth for the espresso machine nozzle was not being stored in sanitizer.
Wiping cloths, or rags, must be stored in sanitizing solution between uses to prevent the possible growth of bacteria.
Corrected on site: Wiping cloth was put into sanitizer solution.
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| 05/03/2023 - FOLLOW-UP INSPECTION
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| 04/25/2023 - ROUTINE INSPECTION
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4-501.11 - CORE
Violation Comments:The cooler underneath the front counter is holding food at 48F. This cooler is used for potentially hazardous items such as creamer.
All coolers used for potentially hazardous food must be adjusted/maintained to hold cold below 41F to limit the growth of bacteria.
To Correct: Repair the cooler so it holds below 41F. Do not use for potentially hazardous items until it is holding below 41F.
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3-501.16 - PRIORITY
Violation Comments:Half and half creamer in the front counter cooler was holding at 48F at the time of this inspection.
All potentially hazardous food must be held cold below 41F to limit the growth of bacteria.
To Correct: Hold potentially hazardous food below 41F. Half and half was discarded on site for immediate correction.
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| 11/05/2022 - FOLLOW-UP INSPECTION
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| 10/25/2022 - ROUTINE INSPECTION
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3-501.16 - PRIORITY
Violation Comments:The front reach in cooler near the cash register was holding potentially hazardous food at 46-47 deg F. at the time of the inspection. Potentially hazardous items included the following:
--4 Containers of Half and Half
--1 Container of Oat Milk
--1 Container of Soy Milk
--1 Container of Coconut Milk
All potentially hazardous items must be held below 41F to limit the growth of harmful bacteria.
To Correct: Hold all milks and other items below 41F to limit the growth of harmful bacteria. The items indicated were discarded for temporary correction.
Note - The soy, oat, and coconut milk arrived from the processor as a shelf stable product but indicated to refrigerate after opening. The three containers indicated above had been opened.
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4-501.11 - CORE
Violation Comments:The front reach in cooler near the cash register was holding potentially hazardous foods at 46-47F.
All coolers used for potentially hazardous foods must be adjusted/maintained to hold below 41F to limit the growth of harmful bacteria.
To Correct: Adjust/repair the cooler so it holds below 41F at all times including busy times of operation. Do not hold potentially hazardous items in this cooler until it is repaired and holding below 41F.
Note - lemonade, iced/cold coffee (non-TCS), lemons, strawberries, and unopened containers of shelf stable product were allowed to remain in the cooler at the time of this inspection.
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