2Certified Food Protection Manager for Classes 2, 3, & 4A higher-risk establishment (Class 2, 3 or 4) did not have a certified food protection manager, the credential the state requires of whoever oversees the kitchen.C
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
22Proper cold holding temperaturescorrected on siteFood meant to be kept cold, such as meat, dairy, cut produce or cooked leftovers, was found warmer than 41°F.P
36Thermometers provided and accurateNo thermometer, or an inaccurate one, was available to check food or refrigerator temperatures.C
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
10Adequate handwashing sinks, properly supplied/accessiblecorrected on siteA handwashing sink was missing, blocked, being used for something else, or lacked soap, hot water or towels.Pf
38Insects, rodents, and animals not presentEvidence of insects, rodents or animals was found, such as droppings, flies or gaps that let them in, or a pet was in a food area.C
Record corrected Sep 16, 2026. Item 38 is a core violation, as the form records, not priority foundation. The visit now shows items 5, 10 and 38, matching the inspector's own count. Found in our own review of the original form.
Jun 13, 2024Routine3 violations
22Proper cold holding temperaturescorrected on siterepeatFood meant to be kept cold, such as meat, dairy, cut produce or cooked leftovers, was found warmer than 41°F.P
36Thermometers provided and accurateNo thermometer, or an inaccurate one, was available to check food or refrigerator temperatures.Pf
38Insects, rodents, and animals not presentcorrected on siteEvidence of insects, rodents or animals was found, such as droppings, flies or gaps that let them in, or a pet was in a food area.C
Corrections due: Priority: ASAP; Priority Foundation: 72 hours; Core: 30 days (handwriting for the core due date is unclear — could be "90 days")
Record corrected Sep 16, 2026. Item 38 is a core violation, as the form records, not priority foundation. The visit now shows items 22, 36 and 38, matching the inspector's own count. Found in our own review of the original form.
Oct 17, 2023Routine1 violation
28Toxic substances properly identified, stored & usedCleaning chemicals, pesticides or medicines were unlabeled, or stored where they could contaminate food, dishes or food-prep surfaces.P
2Certified Food Protection Manager for Classes 2, 3, & 4A higher-risk establishment (Class 2, 3 or 4) did not have a certified food protection manager, the credential the state requires of whoever oversees the kitchen.C
3Management, food employee and conditional employee; knowledge, responsibilities and reportingStaff and managers did not know, or had no system for, reporting illnesses such as vomiting, diarrhea or jaundice that must keep a worker away from food.P
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
22Proper cold holding temperaturesFood meant to be kept cold, such as meat, dairy, cut produce or cooked leftovers, was found warmer than 41°F.P
38Insects, rodents, and animals not presentEvidence of insects, rodents or animals was found, such as droppings, flies or gaps that let them in, or a pet was in a food area.C
41Wiping cloths: properly used and storedCloths used to wipe counters were left out on surfaces instead of being kept in sanitizer solution between uses.C
Record corrected Sep 16, 2026. Item 38 is a core violation, as the form records, not priority foundation. The visit now shows items 2, 3, 8, 22, 38 and 41. Found in our own review of the original form.