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 22 added: marked out of compliance on the form and missed in the earlier reading. Item 36 is a core violation, as the form records, not priority foundation. The visit now shows items 22 and 36, matching the inspector's own count. Found in our own review of the original form.
Record corrected Sep 16, 2026. Items 21 and 22 added: marked out of compliance on the form and missed in the earlier reading. The visit now shows items 21 and 22. Found in our own review of the original form.
Oct 22, 2024Routine2 violations
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
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
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.Pf
Record corrected Sep 15, 2026. Item 12 removed: the form marks it not observed. It is not a violation. Item 39 added: marked out of compliance on the form and missed in the earlier reading. The visit now shows items 22 and 39, matching the inspector's own count. Found in our own review of the original form.
Jun 17, 2024Routine2 violations
21Proper hot holding temperaturesFood meant to be kept hot, such as soup or items on a steam table, was found below 135°F.P
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
47Food and non-food contact surfaces cleanable, properly designed, constructed, and usedrepeatEquipment 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