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
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.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.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
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: 4/11/26; Core: 6/1/26 (dates handwritten and partly overlapping; year could read 24)
Record corrected Sep 16, 2026. Item 39 is a core violation, as the form records, not priority. Item 44 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 2, 5, 37, 39, 44 and 45. Found in our own review of the original form.
Jun 6, 2024Routine7 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
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
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
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.Pf
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
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.Pf
Record corrected Sep 16, 2026. Item 23 added: marked out of compliance on the form and missed in the earlier reading. Item 15 is a core violation, as the form records, not priority. Item 16 is a priority foundation violation, as the form records, not priority. Item 47 is a priority foundation violation, as the form records, not priority. Item 55 is a priority foundation violation, as the form records, not priority. The visit now shows items 10, 15, 16, 23, 47, 50 and 55. Found in our own review of the original form.
Jun 15, 2023Routine6 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
36Thermometers provided and accurateNo thermometer, or an inaccurate one, was available to check food or refrigerator temperatures.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
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
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 15, 2026. Item 36 is a core violation, as the form records, not priority foundation. Item 38 is a core violation, as the form records, not priority foundation. Item 47 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 10, 36, 38, 43, 47 and 55. Found in our own review of the original form.