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
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
33Proper cooling methods used; adequate equipment for temperature controlThe kitchen lacked a workable method or enough refrigeration to cool cooked food quickly, such as shallow pans, ice baths or ice paddles.Pf
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
47Food and non-food contact surfaces cleanable, properly designed, constructed, and usedEquipment or surfaces were worn, damaged or made of the wrong material and could not be properly cleaned, such as cracked cutting boards, rusted shelving or torn refrigerator gaskets.C
56Adequate ventilation and lighting; designated areas usedcorrected on siteLighting was inadequate or unshielded, ventilation hoods were not working or were dirty, or spaces such as storage or break areas were not being used as designated.C
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
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
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
47Food and non-food contact surfaces cleanable, properly designed, constructed, and usedEquipment or surfaces were worn, damaged or made of the wrong material and could not be properly cleaned, such as cracked cutting boards, rusted shelving or torn refrigerator gaskets.C
Record corrected Sep 16, 2026. Item 37 is a core violation, as the form records, not priority foundation. Item 47 is a core violation, as the form records, not priority. The visit now shows items 15, 37, 43 and 47, matching the inspector's own count. 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
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" and "90 hours" (second entry possibly "10 hours"/"go hours") handwritten across the Priority Foundation and Core rows
Record corrected Sep 15, 2026. Item 34 removed: the inspector did not cite it. It is not a violation. Item 37 is a core violation, as the form records, not priority foundation. The visit now shows items 5 and 37, matching the inspector's own count. Found in our own review of the original form.
May 19, 2023Routine2 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
Corrections due: Priority Item Violations: "Corrected at inspection"; Priority Foundation Item Violations: 5/26/23
Record corrected Sep 16, 2026. Item 23 is a priority foundation violation, as the form records, not priority. The visit now shows items 15 and 23, matching the inspector's own count. Found in our own review of the original form.