10Adequate handwashing sinks, properly supplied/accessibleA handwashing sink was missing, blocked, being used for something else, or lacked soap, hot water or towels.C
Record corrected Sep 15, 2026. Item 13 removed: the form marks it in compliance. It is not a violation. Item 10 is a core violation, as the form records, not priority foundation. The visit now shows item 10, matching the inspector's own count. Found in our own review of the original form.
29Compliance with variance/specialized process/ROP criteria/HACCP PlanA specialized process that needs health-department approval, such as curing, smoking, sous vide or vacuum packaging, was being done without one or without following the approved plan.P
This form carries no usable summary box, so the violations above could not be cross-checked against a second count. They are listed as marked on the form. summary box left empty by the inspector Sweep 2026-09-16: All bands, tally, page 2 read. Only item 29 OUT: check body in OUT oval, no circled tier, COS/R blank, so default P matches extraction. Row 4 and row 21 OUT slashes are tails of the row 5 / row 22 IN checks (4 IN, 21 N/O). Tally box entirely blank; page 2 has only "ok" lines, no numbered violations, so 29 rests on the mark alone.
8Hands clean and properly washedStaff were not washing their hands when required, for example after handling raw meat, touching their face or returning from the restroom, or were not washing them properly.P
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, & 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
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
4Proper use of restriction and exclusionAn employee who was sick, or had symptoms that bar them from handling food, was working when they should have been sent home or kept away from food.P
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
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
Record corrected Sep 15, 2026. Item 3 is a priority foundation violation, as the form records, not priority. The visit now shows items 1, 2, 3, 4, 5 and 56. Found in our own review of the original form.