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
48Warewashing facilities: installed, maintained and used; cleaning agents, sanitizers, test strips availablerepeatThe 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
Corrections due: Priority Foundation: 2/18/24; Core: 9/8/24 (dates handwritten and partly unclear; PF date may read 7/18/24)
Record corrected Sep 16, 2026. Item 36 removed: the form leaves it unmarked. It is not a violation. Item 5 added: marked out of compliance on the form and missed in the earlier reading. Item 48 is a core violation, as the form records, not priority foundation. The visit now shows items 2, 5 and 48, matching the inspector's own count. Found in our own review of the original form.
6Proper eating, tasting, drinking, or tobacco products useStaff were eating, drinking from open cups, or using tobacco in areas where food is prepared, which can contaminate food and surfaces.P
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
50Hot and cold water available; adequate pressureHot or cold water was unavailable, or the pressure was inadequate, at a sink where it is needed.Pf
Record corrected Sep 16, 2026. Items 7 and 12 removed: the form marks them not observed. Neither is a violation. Item 15 is a core violation, as the form records, not priority. The visit now shows items 6, 15 and 50. Found in our own review of the original form.