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
Record corrected Sep 16, 2026. Item 5 added: marked out of compliance on the form and missed in the earlier reading. The visit now shows items 2 and 5, matching the inspector's own count. Found in our own review of the original form.
Apr 10, 2025Routine1 violation
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
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 55 added: marked out of compliance on the form and missed in the earlier reading. The visit now shows item 55, matching the inspector's own count. Found in our own review of the original form.