5Written procedures for responding to vomiting and diarrheal eventscorrected on siteThe 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/accessibleA handwashing sink was missing, blocked, being used for something else, or lacked soap, hot water or towels.C
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
28Toxic substances properly identified, stored & usedcorrected on siteCleaning chemicals, pesticides or medicines were unlabeled, or stored where they could contaminate food, dishes or food-prep surfaces.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
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
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
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 45 added: marked out of compliance on the form and missed in the earlier reading. Item 10 is a core violation, as the form records, not priority foundation. Item 37 is a core violation, as the form records, not priority foundation. 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 5, 10, 22, 28, 37, 39, 45 and 47. Found in our own review of the original form.
Apr 4, 2025Routine7 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
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
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
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.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
49Non-food contact surfaces cleanSurfaces that do not touch food, such as the outside of equipment, shelving, hoods or floors under equipment, were dirty.C
55Physical facilities installed, maintained, and cleanFloors, walls, ceilings or fixtures were damaged, missing or dirty, for example broken tiles, peeling paint or a leaking ceiling.C
Record corrected Sep 16, 2026. Item 39 is a core violation, as the form records, not priority. Item 55 is a core violation, as the form records, not priority. The visit now shows items 10, 22, 28, 38, 39, 49 and 55. Found in our own review of the original form.
Dec 20, 2024Routine11 violations
1Person/alternate in charge present, demonstrates knowledge, performs dutiesNobody on duty could show they were in charge of food safety, or the person in charge could not answer basic questions about it.Pf
15Food separated and protectedRaw meat, poultry, seafood or eggs were stored where they could drip onto or touch ready-to-eat food, or food was left uncovered.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 temperaturescorrected on siteFood meant to be kept cold, such as meat, dairy, cut produce or cooked leftovers, was found warmer than 41°F.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
35Approved thawing methods usedFrozen food was being thawed at room temperature or in standing water instead of in the refrigerator, under cold running water, or as part of cooking.Pf
36Thermometers provided and accurateNo thermometer, or an inaccurate one, was available to check food or refrigerator temperatures.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
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
49Non-food contact surfaces cleanSurfaces that do not touch food, such as the outside of equipment, shelving, hoods or floors under equipment, were dirty.C
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.Pf
Record corrected Sep 16, 2026. Item 15 is a core violation, as the form records, not priority. Item 23 is a priority foundation violation, as the form records, not priority. Item 45 is a core violation, as the form records, not priority. Item 51 is a priority foundation violation, as the form records, not priority. The visit now shows items 1, 15, 16, 22, 23, 35, 36, 43, 45, 49 and 51. Found in our own review of the original form.
Mar 21, 2024Routine11 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
10Adequate handwashing sinks, properly supplied/accessibleA handwashing sink was missing, blocked, being used for something else, or lacked soap, hot water or towels.C
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
34Plant food properly cooked for hot holdingCooked vegetables, rice, beans or other plant foods going on a hot line were not cooked to 135°F first.Pf
35Approved thawing methods usedFrozen food was being thawed at room temperature or in standing water instead of in the refrigerator, under cold running water, or as part of cooking.C
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
46Gloves used properlyGloves were reused between tasks, worn while handling raw and then ready-to-eat food, or used in place of handwashing.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.C
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: "72 hours / 90 days" (handwritten, partly illegible: appears as "72 hours" on the Priority Foundation line and "90 days" on the Core line)
1Person/alternate in charge present, demonstrates knowledge, performs dutiesNobody on duty could show they were in charge of food safety, or the person in charge could not answer basic questions about it.Pf
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
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.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
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
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
35Approved thawing methods usedFrozen food was being thawed at room temperature or in standing water instead of in the refrigerator, under cold running water, or as part of cooking.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
55Physical facilities installed, maintained, and cleanFloors, walls, ceilings or fixtures were damaged, missing or dirty, for example broken tiles, peeling paint or a leaking ceiling.C
This form carries no usable summary box, so the violations above could not be cross-checked against a second count. They are listed as marked on the form. Hand-checked at 300 DPI: the inspector circles the item number of each violation: 1, 2, 10 (corrected on site), 15 (corrected on site), 22, 33, 35, 43, 55. Rows 3-5 carry X marks without circled numbers or tiers and are not counted. The summary box is blank apart from a stray 2 on the Risk Factor row, so there is nothing to cross-check against. Sweep 2026-09-16: Tier cells blank; Risk Factor line '2' (P items only?), dates 6/25/23 risk-factor, 30 days Pf/Core. Inspector circled C on items 10 and 55 (extraction Pf/P). Items 3-5: one continuous zigzag across OUT ovals into black N/A boxes, not circled, not on continuation sheet unlike all nine OUT items; read as block strike-through, not OUT. Item 16 mark is tail of item 15's X.
Record corrected Sep 16, 2026. Item 10 is a core violation, as the form records, not priority foundation. Item 55 is a core violation, as the form records, not priority. The visit now shows items 1, 2, 10, 15, 22, 33, 35, 43 and 55. Found in our own review of the original form.