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
10Adequate handwashing sinks, properly supplied/accessibleA handwashing sink was missing, blocked, being used for something else, or lacked soap, hot water or towels.Pf
24Time as a public health control: procedures and recordsThe kitchen was using time limits instead of temperature to keep food safe, for example sushi rice or a buffet, without the required written procedures and time labels.Pf
36Thermometers provided and accurateNo thermometer, or an inaccurate one, was available to check food or refrigerator temperatures.C
Record corrected Sep 16, 2026. Item 5 removed: the inspector did not cite it. It is not a violation. Item 24 is a priority foundation violation, as the form records, not priority. Item 36 is a core violation, as the form records, not priority foundation. The visit now shows items 2, 10, 24 and 36, matching the inspector's own count. Found in our own review of the original form.
Nov 21, 2025Routine2 violations
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
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 15, 2026. Item 1 removed: the form marks it in compliance. It is not a violation. Item 2 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 2 and 47, matching the inspector's own count. Found in our own review of the original form.
Sep 16, 2025Routine2 violations
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
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
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
49Non-food contact surfaces cleanSurfaces that do not touch food, such as the outside of equipment, shelving, hoods or floors under equipment, were dirty.C
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
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 15 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 15 and 47, matching the inspector's own count. Found in our own review of the original form.
Apr 10, 2024Routine1 violation
47Food and non-food contact surfaces cleanable, properly designed, constructed, and usedcorrected on siteEquipment 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
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
16Food-contact surfaces: cleaned & sanitizedCutting boards, slicers, utensils or other surfaces that touch food were not being properly washed and sanitized between uses.Pf
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
49Non-food contact surfaces cleanSurfaces that do not touch food, such as the outside of equipment, shelving, hoods or floors under equipment, were dirty.C
Record corrected Sep 16, 2026. Item 16 is a priority foundation violation, as the form records, not priority. The visit now shows items 15, 16, 41 and 49, matching the inspector's own count. Found in our own review of the original form.