1Person/alternate in charge present, demonstrates knowledge, performs dutiesNobody on duty could show they were in charge of food safety, or the person in charge could not answer basic questions about it.Pf
2Certified Food Protection Manager for Classes 2, 3, & 4corrected on siteA 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
3Management, food employee and conditional employee; knowledge, responsibilities and reportingStaff and managers did not know, or had no system for, reporting illnesses such as vomiting, diarrhea or jaundice that must keep a worker away from food.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.P
16Food-contact surfaces: cleaned & sanitizedCutting boards, slicers, utensils or other surfaces that touch food were not being properly washed and sanitized between uses.Pf
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
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
36Thermometers provided and accurateNo thermometer, or an inaccurate one, was available to check food or refrigerator temperatures.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.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.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
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.P
Record corrected Sep 16, 2026. Item 17 removed: the form leaves it unmarked. It is not a violation. Item 3 is a priority foundation violation, as the form records, not priority. Item 16 is a priority foundation violation, as the form records, not priority. 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 44 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 1, 2, 3, 15, 16, 22, 33, 35, 36, 37, 38, 44, 47 and 51. Found in our own review of the original form.
Mar 18, 2026Routine5 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.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
28Toxic substances properly identified, stored & usedCleaning chemicals, pesticides or medicines were unlabeled, or stored where they could contaminate food, dishes or food-prep surfaces.Pf
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.Pf
16Food-contact surfaces: cleaned & sanitizedCutting boards, slicers, utensils or other surfaces that touch food were not being properly washed and sanitized between uses.P
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
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.Pf
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
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.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.Pf
Record corrected Sep 16, 2026. Item 39 is a priority foundation violation, as the form records, not priority. Item 44 is a core violation, as the form records, not priority foundation. Item 51 is a priority foundation violation, as the form records, not priority. The visit now shows items 16, 20, 22, 38, 39, 43, 44, 49 and 51. Found in our own review of the original form.
Mar 28, 2024Routine3 violations
16Food-contact surfaces: cleaned & sanitizedCutting boards, slicers, utensils or other surfaces that touch food were not being properly washed and sanitized between uses.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
49Non-food contact surfaces cleancorrected on siteSurfaces that do not touch food, such as the outside of equipment, shelving, hoods or floors under equipment, were dirty.C
13Food in good condition, safe, and unadulteratedFood showed signs of spoilage, damage or contamination, such as dented or swollen cans, mold or off odors, and was still in use.P
16Food-contact surfaces: cleaned & sanitizedCutting boards, slicers, utensils or other surfaces that touch food were not being properly washed and sanitized between uses.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
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
40Personal cleanlinessStaff clothing, hair restraints or jewelry did not meet the standard, such as no hair net or beard cover, or watches and bracelets worn while preparing food.C
41Wiping cloths: properly used and storedCloths used to wipe counters were left out on surfaces instead of being kept in sanitizer solution between uses.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
52Sewage and waste water properly disposedSewage or waste water was backing up, leaking, or not draining properly.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 38 is a core violation, as the form records, not priority foundation. Item 40 is a core violation, as the form records, not priority foundation. Item 47 is a core violation, as the form records, not priority. Item 52 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 13, 16, 22, 38, 40, 41, 43, 47, 52 and 55. Found in our own review of the original form.
Jun 29, 2023Routine8 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
10Adequate handwashing sinks, properly supplied/accessibleA handwashing sink was missing, blocked, being used for something else, or lacked soap, hot water or towels.C
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
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
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
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.P
52Sewage and waste water properly disposedSewage or waste water was backing up, leaking, or not draining properly.C
Record corrected Sep 16, 2026. Items 10, 22 and 23 added: marked out of compliance on the form and missed in the earlier reading. Item 52 is a core violation, as the form records, not priority. The visit now shows items 5, 10, 15, 22, 23, 33, 47 and 52. Found in our own review of the original form.