48Warewashing facilities: installed, maintained and used; cleaning agents, sanitizers, test strips availableThe dishwasher or three-compartment sink was not working correctly, sanitizer was too weak or missing, or no test strips were available to check it.C
Record corrected Sep 15, 2026. Item 16 removed: the form marks it in compliance. It is not a violation. Item 48 is a core violation, as the form records, not priority foundation. The visit now shows item 48, matching the inspector's own count. Found in our own review of the original form.
Mar 11, 2026Routine3 violations
10Adequate handwashing sinks, properly supplied/accessibleA handwashing sink was missing, blocked, being used for something else, or lacked soap, hot water or towels.Pf
39Contamination prevented during food preparation, storage & displayFood was exposed to possible contamination while being prepared, stored or displayed, for example kept on the floor, under a leaking pipe, or uncovered in a walk-in.C
48Warewashing facilities: installed, maintained and used; cleaning agents, sanitizers, test strips availableThe dishwasher or three-compartment sink was not working correctly, sanitizer was too weak or missing, or no test strips were available to check it.C
Record corrected Sep 16, 2026. Item 39 is a core violation, as the form records, not priority. Item 48 is a core violation, as the form records, not priority foundation. The visit now shows items 10, 39 and 48. Found in our own review of the original form.
Jun 3, 2025Routine6 violations
15Food separated and protectedcorrected on siteRaw meat, poultry, seafood or eggs were stored where they could drip onto or touch ready-to-eat food, or food was left uncovered.P
23Proper date marking and dispositionReady-to-eat food held more than 24 hours was not labeled with the date it was made or opened, or was kept past the seven-day limit.Pf
37Food properly labeled; original containerFood taken out of its original container, or bulk items such as flour or sugar, was not labeled with what it is, or packaged food lacked required labels.C
39Contamination prevented during food preparation, storage & displayFood was exposed to possible contamination while being prepared, stored or displayed, for example kept on the floor, under a leaking pipe, or uncovered in a walk-in.C
43In-use utensils: properly storedUtensils in use between tasks, such as scoops, tongs or ladles, were stored in a way that can contaminate them, such as in standing water or with the handle in the food.C
48Warewashing facilities: installed, maintained and used; cleaning agents, sanitizers, test strips availableThe dishwasher or three-compartment sink was not working correctly, sanitizer was too weak or missing, or no test strips were available to check it.C
Record corrected Sep 15, 2026. Item 39 added: marked out of compliance on the form and missed in the earlier reading. Item 23 is a priority foundation violation, as the form records, not priority. Item 37 is a core violation, as the form records, not priority foundation. Item 48 is a core violation, as the form records, not priority foundation. The visit now shows items 15, 23, 37, 39, 43 and 48, matching the inspector's own count. Found in our own review of the original form.
Mar 26, 2025Routine3 violations
8Hands clean and properly washedStaff were not washing their hands when required, for example after handling raw meat, touching their face or returning from the restroom, or were not washing them properly.P
10Adequate handwashing sinks, properly supplied/accessibleA handwashing sink was missing, blocked, being used for something else, or lacked soap, hot water or towels.Pf
23Proper date marking and dispositionReady-to-eat food held more than 24 hours was not labeled with the date it was made or opened, or was kept past the seven-day limit.Pf
Record corrected Sep 15, 2026. Item 23 is a priority foundation violation, as the form records, not priority. The visit now shows items 8, 10 and 23. Found in our own review of the original form.
5Written procedures for responding to vomiting and diarrheal eventsThe kitchen had no written plan for cleaning up after someone vomits or has diarrhea on the premises, an event that can spread norovirus widely.Pf
23Proper date marking and dispositionReady-to-eat food held more than 24 hours was not labeled with the date it was made or opened, or was kept past the seven-day limit.Pf
37Food properly labeled; original containerFood taken out of its original container, or bulk items such as flour or sugar, was not labeled with what it is, or packaged food lacked required labels.C
Corrections due: 72 hours / 90 days (handwritten, spans Priority Foundation and Core rows)
39Contamination prevented during food preparation, storage & displayFood was exposed to possible contamination while being prepared, stored or displayed, for example kept on the floor, under a leaking pipe, or uncovered in a walk-in.C