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
6Proper eating, tasting, drinking, or tobacco products useStaff were eating, drinking from open cups, or using tobacco in areas where food is prepared, which can contaminate food and surfaces.C
56Adequate ventilation and lighting; designated areas usedLighting was inadequate or unshielded, ventilation hoods were not working or were dirty, or spaces such as storage or break areas were not being used as designated.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
53Toilet facilities: properly constructed, supplied, & cleanRestrooms were dirty, not supplied with soap, toilet paper or towels, or lacked a self-closing door.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
44Utensils/equipment/linens: properly stored, dried, & handledClean dishes, utensils or linens were stored wet, in a dirty area, or in a way that exposed the surface that touches 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.Pf
53Toilet facilities: properly constructed, supplied, & cleanRestrooms were dirty, not supplied with soap, toilet paper or towels, or lacked a self-closing door.C
Record corrected Sep 16, 2026. Items 47 and 53 added: marked out of compliance on the form and missed in the earlier reading. Item 44 is a core violation, as the form records, not priority foundation. The visit now shows items 22, 44, 47 and 53, matching the inspector's own count. Found in our own review of the original form.
44Utensils/equipment/linens: properly stored, dried, & handledClean dishes, utensils or linens were stored wet, in a dirty area, or in a way that exposed the surface that touches food.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.Pf
Record corrected Sep 16, 2026. Item 44 is a core violation, as the form records, not priority foundation. The visit now shows items 44 and 48, matching the inspector's own count. Found in our own review of the original form.