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
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
44Utensils/equipment/linens: properly stored, dried, & handledClean dishes, utensils or linens were stored wet, in a dirty area, or in a way that exposed the surface that touches 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
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.Pf
51Plumbing installed; proper backflow devicesPlumbing was leaking, improperly installed, or lacked a backflow device that keeps dirty water from being drawn back into the clean supply.C
Corrections due: Priority: COS; Priority Foundation: 8/27/2026; Core: November 2026
45Single-use/single-service articles: properly stored & usedDisposable items such as cups, containers or gloves were reused, or stored where they could be contaminated.C
16Food-contact surfaces: cleaned & sanitizedCutting boards, slicers, utensils or other surfaces that touch food were not being properly washed and sanitized between uses.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
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 47 is a core violation, as the form records, not priority. The visit now shows items 16, 22 and 47, matching the inspector's own count. Found in our own review of the original form.
Dec 12, 2024Routine2 violations
16Food-contact surfaces: cleaned & sanitizedCutting boards, slicers, utensils or other surfaces that touch food were not being properly washed and sanitized between uses.C
47Food and non-food contact surfaces cleanable, properly designed, constructed, and usedcorrected on siteEquipment 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 16 is a core violation, as the form records, not priority. Item 47 is a core violation, as the form records, not priority. The visit now shows items 16 and 47, matching the inspector's own count. Found in our own review of the original form.
Apr 15, 2024Routine5 violations
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
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
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. Items 15, 22 and 23 removed: the form leaves item 15 unmarked; the form marks items 22 and 23 in compliance. None is a violation. Item 39 is a core violation, as the form records, not priority. Item 47 is a core violation, as the form records, not priority. The visit now shows items 2, 5, 39, 43 and 47. Found in our own review of the original form.
Mar 22, 2024Routine3 violations
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
36Thermometers provided and accurateNo thermometer, or an inaccurate one, was available to check food or refrigerator temperatures.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
Corrections due: "72 hours" (Priority Foundation row) and "90 days" (Core row) — handwriting spans rows, so row assignment is somewhat uncertain
Record corrected Sep 15, 2026. Item 10 removed: the form marks it in compliance. It is not a violation. Item 36 is a core violation, as the form records, not priority foundation. The visit now shows items 5, 36 and 43, matching the inspector's own count. Found in our own review of the original form.