Only non-priority violations were recorded at the most recent inspection.
Mar 27, 2024Routine5 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
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
36Thermometers provided and accurateNo thermometer, or an inaccurate one, was available to check food or refrigerator temperatures.C
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
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
Corrections due: 72 hours / 10 days (handwritten, partially illegible)
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Record corrected Sep 16, 2026. Item 16 is a core violation, as the form records, not priority. Item 23 is a priority foundation violation, as the form records, not priority. Item 36 is a core violation, as the form records, not priority foundation. Item 37 is a core violation, as the form records, not priority foundation. The visit now shows items 16, 23, 36, 37 and 41. Found in our own review of the original form.
Jun 9, 2023Routine12 violations
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.P
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
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.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.P
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
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
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
Corrections due: 6/23/23
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Record corrected Sep 16, 2026. Item 55 is a core violation, as the form records, not priority. The visit now shows items 1, 2, 3, 4, 5, 10, 15, 22, 23, 43, 55 and 56, matching the inspector's own count. Found in our own review of the original form.