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
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 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 39 and 47. Found in our own review of the original form.
Nov 22, 2024Routine1 violation
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: illegible handwritten entry spanning the Priority Foundation / Core rows (appears to be a scrawled word/date, not readable)
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
16Food-contact surfaces: cleaned & sanitizedCutting boards, slicers, utensils or other surfaces that touch food were not being properly washed and sanitized between uses.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
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
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
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: THANKS (appears to say "THANKS" followed by "9/24 AUG")
Record corrected Sep 16, 2026. Item 16 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 47 is a core violation, as the form records, not priority. Item 51 is a core violation, as the form records, not priority. The visit now shows items 5, 16, 34, 37, 47 and 51. Found in our own review of the original form.
Jun 15, 2023Routine4 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
17Proper disposition of returned, previously served, reconditioned, and unsafe foodFood that had been served to a customer, returned, or found to be unsafe was kept for reuse instead of being discarded.P
43In-use utensils: properly storedcorrected on siteUtensils 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
Corrections due: "ASAP" (handwritten in date corrections due field)