| 11-24-2025 |
Potentially hazardous foods shall be held at or below 41°/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
| 3.00 |
Hold potentially hazardous foods either at or above 135°F or at or below 41°F. Hold the following potentially hazardous foods at 45°F: raw shell eggs, unshucked live molluscan shellfish, pasteurized milk and pasteurized milk products in original, sealed containers. Potentially hazardous foods held for dispensing in a serving line or a salad bar (not in a display case) may be held at 45°F or less during periods not to exceed 12 hours in any 24-hour period. Discard all potentially hazardous food that has been out of an approved time and temperature range.
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Observed a container filled with ice was being used for temperature control of potentially hazardous foods. Potentially hazardous foods measured below 41F, all food moved to a mechanical refrigerator temped below 41F. Ice shall not be used to keep potentially hazardous food below 41F. If facility continues to use this device they shall implement time control measures for the food. Each container of different food shall be labeled for the days date and the time the food needs to be discarded. food shall be discarded after no more than 4 hours.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 11-24-2025 |
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114065, 114067, 114069, 114175, 114143, 114257, 114259.2, 114266, 114268, 114268.1, 114271, 114272)
| 2.00 |
All food facilities shall be kept clean, fully operative, and in good repair. Floor surfaces in all areas in which food is prepared, packaged or stored, where any utensil is washed, where refuse or garbage is stored, where janitorial facilities are located, and in all restrooms and hand washing areas shall be smooth and of durable construction and made from non absorbent material that is easily cleanable.
Each permanent food facility shall be fully enclosed in a building consisting of permanent floors, walls, and an overhead structure that meets minimum standards. Food facilities that are not fully enclosed on all sides and that are in operation on January 1, 1985, shall not be required to meet the requirements of this section until the facility is remodeled or has a significant menu change or a change in its method of operation. Full enclosure is not required for dining areas and certain other areas when approved for outdoor food services.
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1. repeat. Observed that the facility floors had started to crack and had been damaged causing uneven flooring which is no longer smooth and easily cleanable. Repair the floors in food prep and storage so they are smooth and easily cleanable. (may require plan review depending on depth of repair)
2. repeat. Observed the floor base had been removed from the facility. Replace floor base in kitchen and food storage areas so that they are smooth with the floor (not topset) and at least 4in in height up the wall and have a 3/8in radial curve. Vinyl topset will not be approved. (may require a plan review)
3. repeat. Observed a buildup of grime below the soda box storage. increase frequency and efficacy of cleaning. May require evaluation of equipment to determine if equipment is causing regular spills. Item 3 due by 12/3/24(observed improvement for item 3)
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 11-24-2025 |
Food shall be stored in an approved manner, in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069)
| 2.00 |
Provide adequate and suitable space for the storage of food. Store food at least 6 inches off the floor. Store bulk food not stored in original packaging in containers identifying the food by common name. Food shall not be stored in locker rooms, restrooms, dressing rooms, refuse areas, or mechanical rooms; under open stairwells; under lines on which water has condensed; under leaking water lines, including leaking automatic fire sprinkler heads: or under sewer lines that are not shielded to intercept potential drips.
Only prepackaged nonpotentially hazardous food or uncut produce may be displayed or sold outdoors by a food facility if outdoor displays have overhead protection that extends over all food items, and if all food items from the outdoor display are stored inside the fully enclosed food facility at all times other than during business hours.
Products that are held by the permit holder for credit, redemption, or return to the distributor, such as damaged, spoiled, or recalled products, shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-use articles. All returned or damaged food products and food products from which the label has been removed shall be separated and stored in a separate area and in a manner that shall prevent adulteration of other foods and shall not contribute to a vermin problem.
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repeat. Observed canola oil was being stored directly on the floor. Oil is a food and shall be stored at least 6in above the ground or on a pallet/dolly if still in original sealed packaging.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 11-24-2025 |
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114192.1, 114193, 114193.1, 114195, 114197, 114199, 114201, 114269)
| 2.00 |
All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair.
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Observed lack of one inch minimum air gap between the drain lines under the microwave and the rim height of the floor sink. repeat. Repair or modify drain lines so that the distance between the lowest edge of the drain lines and the height of the floor sink rim allows for a minimum of a one inch air gap.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 11-24-2025 |
Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash hands after using the restroom. (113953.5)
No smoking signs shall be posted in food preparation, food storage, and warewashing areas. (113978)
Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. (114075)
Any food facility constructed before January 1, 2004 without public toilet facilities shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided. (113725.1, 114276, 114381 (e))
| 2.00 |
Post permit in a conspicuous place (It is recommended that the permit be in customer view.). Post a notice advising patrons that a copy of the most recent routine inspection report is available for review by interested parties. Keep a copy of the most recent health inspection report at the facility for customer review purposes.
Post and maintain a legible and conspicuous sign in each toilet room directing attention to the need to thoroughly wash hands after using the toilet.
Post and maintain a legible "No Smoking" sign in food preparation, food storage, and utensil washing areas.
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1. repeat. Observed facility did not have the annual permit posted for customers to see. provide for public viewing at all times.
2. repeat. Observed facility did not have the informing notice available for public view. Provide for public view at all times.
3.repeat. Observed facility did not have access to most recent inspection report. Have a copy available at all times.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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