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
5Written procedures for responding to vomiting and diarrheal eventscorrected on siteThe 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
24Time as a public health control: procedures and recordsThe kitchen was using time limits instead of temperature to keep food safe, for example sushi rice or a buffet, without the required written procedures and time labels.Pf
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
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. Item 24 is a priority foundation violation, as the form records, not priority. Item 37 is a core violation, as the form records, not priority foundation. Item 53 is a core violation, as the form records, not priority foundation. The visit now shows items 5, 24, 37 and 53. Found in our own review of the original form.
Oct 30, 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
33Proper cooling methods used; adequate equipment for temperature controlThe kitchen lacked a workable method or enough refrigeration to cool cooked food quickly, such as shallow pans, ice baths or ice paddles.Pf
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
Record corrected Sep 16, 2026. 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. The visit now shows items 22, 33, 37, 38 and 43, matching the inspector's own count. Found in our own review of the original form.
May 19, 2025Routine6 violations
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
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
24Time as a public health control: procedures and recordsThe kitchen was using time limits instead of temperature to keep food safe, for example sushi rice or a buffet, without the required written procedures and time labels.Pf
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
Record corrected Sep 16, 2026. Item 15 is a core violation, as the form records, not priority. Item 23 is a priority foundation violation, as the form records, not priority. Item 24 is a priority foundation violation, as the form records, not priority. 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. The visit now shows items 15, 23, 24, 37, 38 and 43. Found in our own review of the original form.
Jan 23, 2025Routine8 violations
10Adequate handwashing sinks, properly supplied/accessibleA handwashing sink was missing, blocked, being used for something else, or lacked soap, hot water or towels.Pf
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.Pf
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.Pf
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.Pf
53Toilet facilities: properly constructed, supplied, & cleanRestrooms were dirty, not supplied with soap, toilet paper or towels, or lacked a self-closing door.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. Items 23 and 36 added: marked out of compliance on the form and missed in the earlier reading. Item 16 is a priority foundation violation, as the form records, not priority. Item 51 is a priority foundation violation, as the form records, not priority. Item 53 is a core violation, as the form records, not priority foundation. The visit now shows items 10, 16, 23, 36, 44, 51, 53 and 54, matching the inspector's own count. Found in our own review of the original form.
Jul 10, 2024Routine2 violations
20Proper cooling time and temperaturesCooked food was not cooled fast enough: from 135°F to 70°F within two hours and to 41°F within six, the window in which bacteria grow fastest.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
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
24Time as a public health control: procedures and recordsThe kitchen was using time limits instead of temperature to keep food safe, for example sushi rice or a buffet, without the required written procedures and time labels.C
36Thermometers provided and accurateNo thermometer, or an inaccurate one, was available to check food or refrigerator temperatures.Pf
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
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
Corrections due: Priority Foundation: 72 hours; Core: 90 days
Record corrected Sep 16, 2026. Item 23 is a priority foundation violation, as the form records, not priority. Item 24 is a core violation, as the form records, not priority. Item 38 is a core violation, as the form records, not priority foundation. Item 45 is a core violation, as the form records, not priority. The visit now shows items 23, 24, 36, 38, 43 and 45, matching the inspector's own count. Found in our own review of the original form.