Olafson & Porter

Year by year

Inspections

1. Aug 28, 2026 Routine · 1 priority, 4 priority foundation
   • Serious Priority

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The Steramine sanitizer was not being used according to EPA registered label use instructions and appeared to be at 100 PPM. Per convesation with PIC, a signficant quanitity of sanitizer had been added to the sink, so it is also possible that the concentration of the sanitizer was too high and was not registering correctly on my test kit. In either case, the sanitizer concentration did not test within the 200-400 ppm range, and I told the PIC and owner to adjust the sanitizer concentration to reach an acceptable level. The PIC and owner indicated that they understood.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     FOOD LABELS - INFORMATION INCLUDES FOOD ALLERGENS

     Label information for dessert bars in customer-facing cooler and packaged cookies at front counter were not labeled with labeling information, including allergen information. I spoke to the PIC and owner about labeling each packaged item, posting the labeling information in the cooler, or keeping the unlabeled items behind the counter for sale, and they indicated that they would follow at least one of these options.

     Correction: Label information shall include the food source for each major food allergen contained in the food.

     Code 3-602.11 (B) (5)

   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     PIC was unable to locate an appropriate test kit for monitoring sanitizer concentration during the inspection. I explained to the owner that if they are unable to locate the test kit, they will need to obtain new test strips, and the owner indicated that they understood.

     Correction: Provide a test kit to allow accurate determination of the sanitization concentration.

     Code 4-501.116

   • Not serious Priority Foundation

     HANDWASHING CLEANSER AVAILABILITY

     Soap not available at food employee handwashing sink in kitchen area. PIC indicated that employees sometimes wash with dish soap, although they are not supposed to. I explained to the PIC and owner that there needs to be hand soap present at the handwashing sink in the kitchen, and they indicated that they understood.

     Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.

     Code 6-301.11

   • Not serious Priority Foundation

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at employee handwashing sink in front counter area for hand drying. There were cloth towels provided, and an employee indicated that there is usually paper towels present, but there were none during the inspection. I explained to the PIC and owner that there needs to be single-use toweling provided at all handwashing sinks, and they indicated that they understood.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

2. Apr 13, 2026 Routine · 1 priority, 1 priority foundation, 1 core
   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Sliced tomato and lettuce are cold held at 52 and 61 °F respectively in the prep cooler.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. CORRECTED: The lettuce and tomato were removed from service at the time of inspection.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation

     ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

     The Coolman prep cooler is not sufficient in capacity to hold foods at 41 degrees F or less.

     Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment.

     Code 4-301.11

   • Not serious Core

     CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

     There is no approved or current food protection manager’s certificate posted in the food establishment.

     Correction: Post current food protection manager certification in conspicuous view within the food establishment.

     Code 12-201.11 (B)

3. May 14, 2025 Pre-inspection · No items found

   No violations cited.