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
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
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
Record corrected Sep 16, 2026. Item 23 is a priority foundation violation, as the form records, not priority. Item 45 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 23, 45 and 47, matching the inspector's own count. Found in our own review of the original form.
Oct 31, 2025Routine2 violations
15Food separated and protectedcorrected on siteRaw meat, poultry, seafood or eggs were stored where they could drip onto or touch ready-to-eat food, or food was left uncovered.P
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
Record corrected Sep 15, 2026. Item 47 is a core violation, as the form records, not priority. The visit now shows items 15 and 47, matching the inspector's own count. Found in our own review of the original form.
Jun 9, 2025Routine5 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
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.Pf
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
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
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
Record corrected Sep 16, 2026. Item 39 is a core violation, as the form records, not priority. Item 47 is a priority foundation violation, as the form records, not priority. The visit now shows items 22, 38, 39, 47 and 49, matching the inspector's own count. Found in our own review of the original form.
Mar 27, 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
Record corrected Sep 15, 2026. Item 34 removed: the inspector did not cite it. It is not a violation. Item 37 is a core violation, as the form records, not priority foundation. The visit now shows item 37, matching the inspector's own count. Found in our own review of the original form.
Dec 12, 2024Routine4 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
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
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
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
Record corrected Sep 15, 2026. Item 23 is a priority foundation violation, as the form records, not priority. Item 47 is a priority foundation violation, as the form records, not priority. The visit now shows items 22, 23, 47 and 49, matching the inspector's own count. Found in our own review of the original form.
Mar 12, 2024Routine7 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
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
16Food-contact surfaces: cleaned & sanitizedCutting boards, slicers, utensils or other surfaces that touch food were not being properly washed and sanitized between uses.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
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
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
Corrections due: Priority Foundation: 72 hours (written "7?hours", possibly 72 or 78); Core: 90 days
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
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
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
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
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
Record corrected Sep 16, 2026. Item 37 is a core violation, as the form records, not priority foundation. The visit now shows items 22, 37, 43, 49 and 54. Found in our own review of the original form.