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
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.Pf
52Sewage and waste water properly disposedSewage or waste water was backing up, leaking, or not draining properly.Pf
Record corrected Sep 16, 2026. Item 23 added: marked out of compliance on the form and missed in the earlier reading. Item 52 is a priority foundation violation, as the form records, not priority. The visit now shows items 22, 23, 37 and 52, matching the inspector's own count. Found in our own review of the original form.
May 28, 2025Routine1 violation
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
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
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
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
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.C
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
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
Corrections due: CAS - Priority: CAS; Priority Foundation: 72 hours; Core: 90 days