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
33Proper cooling methods used; adequate equipment for temperature controlcorrected on siteThe kitchen lacked a workable method or enough refrigeration to cool cooked food quickly, such as shallow pans, ice baths or ice paddles.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
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
41Wiping cloths: properly used and storedcorrected on siteCloths used to wipe counters were left out on surfaces instead of being kept in sanitizer solution 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 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 28, 33, 37, 39, 41 and 47. Found in our own review of the original form.
Jul 10, 2025Routine3 violations
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
36Thermometers provided and accurateNo thermometer, or an inaccurate one, was available to check food or refrigerator temperatures.C
Record corrected Sep 15, 2026. Item 36 is a core violation, as the form records, not priority foundation. The visit now shows items 22, 28 and 36, matching the inspector's own count. Found in our own review of the original form.
Nov 15, 2024Routine3 violations
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
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
Record corrected Sep 15, 2026. Item 39 is a core violation, as the form records, not priority. Item 45 is a core violation, as the form records, not priority. The visit now shows items 22, 39 and 45. Found in our own review of the original form.
Jan 19, 2024Routine1 violation
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
Record corrected Sep 15, 2026. Item 22 removed: the form marks it in compliance. It is not a violation. Item 39 is a core violation, as the form records, not priority. The visit now shows item 39, matching the inspector's own count. Found in our own review of the original form.
Aug 2, 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
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
36Thermometers provided and accurateNo thermometer, or an inaccurate one, was available to check food or refrigerator temperatures.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