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
| 03/13/2024 - ROUTINE INSPECTION
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| 03/13/2024 - PAID FOLLOW-UP
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| 03/04/2024 - FOLLOW-UP INSPECTION
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3-501.15 - CORE
Violation Comments:The food items listed below were found with their lids on and had not completed the cooling process.
1. Overnight oats (43-44 F - Prepared approximately 3 hours prior from ambient ingredients - Found in display cooler)
2. Greek Salad (44-52 F - Prepared approximately 3 hours prior from ambient and hot/cooked ingredients - Found in display cooler)
3. Quinoa (72 F - Prepared approximately 30 minutes prior - Found in preparation cooler)
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.
To Correct: Implement effective cooling methods to ensure the requirement above is met. For immediate correction, the lids were removed from the food items above and the food items were rapidly cooled in the cooler and freezer.
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5-202.12 - PRIORITY FOUNDATION
Violation Comments:The hand washing sink located in the restroom was providing water at 68 F after several minutes of running the water.
Hand washing sinks must be equipped to provide water at a temperature of at least 100 F to effectively kill bacteria.
To Correct: Provide water temperature of at least 100 F.
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| 02/23/2024 - ROUTINE INSPECTION
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3-501.16 - PRIORITY
Violation Comments:The following food items were found at unsafe temperatures:
1. Quinoa (preparation cooler, 44-46 F)
2. Cojta Cheese (top of preparation cooler, 46 F)
3. Feta Cheese (top of preparation cooler, 46 F)
4. Buddha Bowl (display cooler, 42-46 F)
5. Tahini (display cooler, 44-46 F)
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 Onsite: The food items were discarded in the kitchen trash. Please note, the remaining food items found in the coolers held internal temperatures of 41 F or below. The manager who prepared the food items was not onsite to discuss other variables further.
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5-202.12 - PRIORITY FOUNDATION
Violation Comments:The hand washing sink located in the restroom was providing water at 66 F after several minutes of running the water.
Hand washing sinks must be equipped to provide water at a temperature of at least 100 F to effectively kill bacteria.
To Correct: Provide water temperature of at least 100 F.
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3-501.18 - PRIORITY
Violation Comments:Pickled vegetables and waffle batter were found in the upright cooler past their 7 day discard date.
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.
Action Taken: The food items were discarded in the kitchen trash.
To Correct: Retrain staff in this area and monitor for compliance.
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3-501.17 - PRIORITY FOUNDATION
Violation Comments:The following food items were found without date mark labels:
1. Feta Cheese
2. Heavy Whipping Cream
3. Oat milk
4. Almond Milk
5. Coconut Milk
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.
To Correct: Properly date mark the food items listed above. Please note, the person in charge was uncertain when the items were opened and plans to confirm with the manager. Please send photos of date marked items to kanderson@miottawa.org within 48 hours as proof of correction.
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