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
| 01/31/2024 - ROUTINE INSPECTION
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| 07/13/2023 - PROOF OF CORRECTION
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| 07/11/2023 - ROUTINE INSPECTION
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4-501.11 - CORE
Violation Comments:Several items in the upright cooler were measured between 45 and 51 degrees F at the time of the inspection. The outside temperature guage read 49F for the duration of the inspection.
All equipment must be maintained in good repair and proper adjustment. Coolers holding potentially hazardous foods must be able to hold at or below 41F at all times.
For immediate correction: All potentially hazardous food items were discarded by the person in charge. See violation 3-501.16 for more details. To correct: Repair the cooler and send a photo of a registered metal stem thermometer in a cup of water as proof of correction to hhoeksema@miottawa.org within 5 days.
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3-501.16 - PRIORITY
Violation Comments:Several items it the upright cooler were measured between 45 and 51 degrees F at the time of the inspection. These items included several gallons of milk, cream cheese, sliced turkey and cream cheese.
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.
For immediate correction the person in charge discarded the items listed above. Several packages of cheese, cream cheese, and sliced turkey had arrived from GFS 1 hour prior to the inspection and were placed in the freezer by the person in charge. Do not store any potentially hazardous food items in the upright cooler until it has been repaired and can consistently hold at or below 41F. See violation 4-501.11.
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