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
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
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
48Warewashing facilities: installed, maintained and used; cleaning agents, sanitizers, test strips availableThe 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: 8/25/24; Core: 11/10/24 (dates handwritten, year digits could read 26)
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
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.C
37Food properly labeled; original containercorrected on siteFood 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
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
Record corrected Sep 16, 2026. Item 6 is a core violation, as the form records, not priority. Item 37 is a core violation, as the form records, not priority foundation. The visit now shows items 6, 37 and 43, matching the inspector's own count. Found in our own review of the original form.
Sep 26, 2023Routine4 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
35Approved thawing methods usedFrozen food was being thawed at room temperature or in standing water instead of in the refrigerator, under cold running water, or as part of cooking.C
36Thermometers provided and accurateNo thermometer, or an inaccurate one, was available to check food or refrigerator temperatures.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
Corrections due: appears handwritten as "good work" / illegible script in the Date corrections due column (no readable date)