19Proper reheating procedures for hot holdingcorrected on siteLeftovers or cooked food being reheated for the hot-holding line were not brought quickly to 165°F first.P
21Proper hot holding temperaturescorrected on siteFood meant to be kept hot, such as soup or items on a steam table, was found below 135°F.P
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
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
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
43In-use utensils: properly storedUtensils 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
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
Record corrected Sep 16, 2026. Item 35 is a core violation, as the form records, not priority foundation. 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 48 is a core violation, as the form records, not priority foundation. The visit now shows items 19, 21, 28, 35, 37, 39, 43 and 48. Found in our own review of the original form.
Feb 3, 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
43In-use utensils: properly storedUtensils 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
54Garbage and refuse properly disposed; facilities maintainedTrash and recycling were overflowing, uncovered or attracting pests, or the area around the dumpsters was not maintained.C
16Food-contact surfaces: cleaned & sanitizedcorrected on siteCutting boards, slicers, utensils or other surfaces that touch food were not being properly washed and sanitized between uses.C
38Insects, rodents, and animals not presentEvidence of insects, rodents or animals was found, such as droppings, flies or gaps that let them in, or a pet was in a food area.C
15Food separated and protectedRaw meat, poultry, seafood or eggs were stored where they could drip onto or touch ready-to-eat food, or food was left uncovered.P
16Food-contact surfaces: cleaned & sanitizedCutting boards, slicers, utensils or other surfaces that touch food were not being properly washed and sanitized between uses.C
36Thermometers provided and accurateNo thermometer, or an inaccurate one, was available to check food or refrigerator temperatures.C
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
38Insects, rodents, and animals not presentEvidence of insects, rodents or animals was found, such as droppings, flies or gaps that let them in, or a pet was in a food area.C
43In-use utensils: properly storedUtensils 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
49Non-food contact surfaces cleanSurfaces that do not touch food, such as the outside of equipment, shelving, hoods or floors under equipment, were dirty.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
54Garbage and refuse properly disposed; facilities maintainedTrash and recycling were overflowing, uncovered or attracting pests, or the area around the dumpsters was not maintained.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 16 is a core violation, as the form records, not priority. Item 36 is a core violation, as the form records, not priority foundation. Item 37 is a core violation, as the form records, not priority foundation. Item 38 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. Item 55 is a core violation, as the form records, not priority. The visit now shows items 15, 16, 36, 37, 38, 43, 47, 49, 51, 54 and 55. Found in our own review of the original form.