Only non-priority violations were recorded at the most recent inspection.
Mar 21, 2024Routine6 violations
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
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.C
16Food-contact surfaces: cleaned & sanitizedCutting boards, slicers, utensils or other surfaces that touch food were not being properly washed and sanitized between uses.Pf
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
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
Corrections due: 72 hours aoally
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Record corrected Sep 16, 2026. Item 15 is a core violation, as the form records, not priority. Item 16 is a priority foundation violation, as the form records, not priority. Item 23 is a priority foundation violation, as the form records, not priority. Item 36 is a core violation, as the form records, not priority foundation. Item 47 is a core violation, as the form records, not priority. The visit now shows items 5, 15, 16, 23, 36 and 47. Found in our own review of the original form.
Sep 28, 2023Routine8 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
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
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
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
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
Corrections due: 10/1/23 (Priority); 10/8/23 (Priority Foundation, second digit unclear — possibly 10/9/23); 12/24/23 or 12/26/23 (Core) — dates overwritten and hard to read
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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. Item 55 is a core violation, as the form records, not priority. The visit now shows items 22, 28, 39, 43, 47, 49, 55 and 56, matching the inspector's own count. Found in our own review of the original form.