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.C
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
16Food-contact surfaces: cleaned & sanitizedcorrected on siteCutting boards, slicers, utensils or other surfaces that touch food were not being properly washed and sanitized between uses.P
Record corrected Sep 15, 2026. Item 34 removed: the form marks it not observed. It is not a violation. The visit now shows items 5 and 16, matching the inspector's own count. Found in our own review of the original form.
Jun 4, 2025Routine2 violations
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
Record corrected Sep 16, 2026. Item 33 removed: the form leaves it unmarked. It is not a violation. Item 43 added: marked out of compliance on the form and missed in the earlier reading. Item 47 is a core violation, as the form records, not priority. The visit now shows items 43 and 47. Found in our own review of the original form.
Mar 25, 2025Routine2 violations
16Food-contact surfaces: cleaned & sanitizedcorrected on siteCutting boards, slicers, utensils or other surfaces that touch food were not being properly washed and sanitized between uses.C
44Utensils/equipment/linens: properly stored, dried, & handledcorrected on siteClean dishes, utensils or linens were stored wet, in a dirty area, or in a way that exposed the surface that touches food.C
10Adequate handwashing sinks, properly supplied/accessibleA handwashing sink was missing, blocked, being used for something else, or lacked soap, hot water or towels.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
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
Record corrected Sep 15, 2026. Item 7 removed: the inspector did not cite it. It is not a violation. Item 23 is a priority foundation violation, as the form records, not priority. The visit now shows item 23, matching the inspector's own count. Found in our own review of the original form.