Mrs C

Year by year

Inspections

1. Sep 29, 2026 Routine · 5 priority foundation, 7 core
   • Not serious Priority Foundation Corrected on site

     DEMONSTRATION OF KNOWLEDGE - ILLNESS REPORTING RESPONSIBILITES

     Person in charge is unable to demonstrate knowledge regarding foodborne illness reporting requirements by employees and wasn't able to produce a written Employee Reporting policy. A DATCP-approved policy was given to the PIC during the inspection.

     Correction: Obtain training on foodborne illness signs and symptoms and provide training to employees regarding their responsibility in reporting foodborne illness signs and symptoms to the person in charge.

     Code 2-102.11 (C) (17)

   • Not serious Priority Foundation Corrected on site

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have written procedures that address responding to vomiting or diarrheal events. An example vomit/diarrhea clean-up procedure was given to the PIC during the inspection.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

     Code 2-501.11

   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No test kits were available for monitoring sanitizer concentration of either the chlorine or quaternary ammonium (also called quat or qt) sanitizers used in the establishment. I explained to the PIC that they need to have test kits capable of measuring the concentrations of both kinds of sanitizer available (and to only use a kit with its own kind of sanitizer), and the PIC 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

     HAND DRYING PROVISION

     There were no paper towels available at the handwashing sinks behind the front counter and in the back corner of the kitchen. I reminded the PIC that all handwashing sinks need to have paper towels or another acceptable method of hand drying, and the PIC 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

   • Not serious Priority Foundation

     CONTROLLING PESTS - TRAPPING DEVICES

     There were a significant number of flies in both the front counter and kitchen areas. I explained to the PIC that they need to either consult a pest control company about having the flies removed, or to use an approved method of pest control to remove the flies themselves. The PIC indicated that they understood.

     Correction: Eliminate pests or insects from food establishment. It is recommended that you work with a professional pest control company. Discard any potentially contaminated food or single-use items and clean and sanitize potentially affected equipment.

     Code 6-501.111 (C)

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current food protection manager’s certificate posted in the food establishment. Per conversation with the PIC, they have taken the course but have not taken the test yet. I explained to the PIC that they or another employee must have a valid Certified Food Protection Manager certificate posted at the establishment within 90 days, and the PIC indicated that they understood.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days.

     Code 12-201.11 (A) (1)

   • Not serious Core

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     A number of foods in the two standing coolers in the kitchen area were being stored uncovered. I explained to the PIC that any foods that aren't being actively cooled need to be covered, and the PIC indicated that they would cover these food items.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     An ice scoop was lying with its handle in contact with the ice in an ice bin behind the front counter. I pointed this out to the PIC and explained that ice scoops need to be stored with their handles extending out of the ice if they are going to be stored in the ice, and the PIC moved the ice scoop during the inspection.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core

     EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

     A soup warmer used in the establishment did not have any indication that it was ANSI-certified. I explained to the PIC that they need to either find proof that it is certified and send it to me, remove the warmer, or to replace the warmer with an acceptable, ANSI-certified model. The PIC indicated that they understood.

     Correction: Unapproved equipment shall be removed from food service.

     Code 4-205.11

   • Not serious Core

     SURFACE CHARACTERISTICS - INDOOR AREAS

     Sections of wooden walls in the front food and drink storage area, wooden shelves in the back storage area, and a wooden platform under the ice machine were all rough to the touch and not sealed to be non-absorbent. I reminded the PIC that all of these wooden materials need to be rendered smooth, easily cleanable and (in the latter two cases) non-absorbent. The PIC indicated that they understood and would seek an acceptable sealant.

     Correction: Repair area or replace with approved materials. Walls, floors and ceilings shall be smooth, durable and easily cleanable. If located in areas subject to moisture they shall also be non-absorbent.

     Code 6-101.11

   • Not serious Core Corrected on site

     DESIGNATION - DRESSING AREA AND LOCKERS

     There was a pack of cigarillos on the same shelving units as cleaning supplies. I explained to the PIC that employee possessions need to be stored in areas separate from areas involved in the regular operation of the establishment, and the PIC moved the cigarillos to an acceptable location during the inspection.

     Correction: Provide a dressing area or dressing room and lockers for the storage of employee clothing and possessions.

     Code 6-305.11

   • Not serious Core

     MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER

     Observed a slicer that has never been used in the operation of the establishment as well as several utensils that were not in use in the food prep and warewashing areas of the establishment. I explained to the PIC that these items need to be removed from the premises if they are not going to be used, and the PIC indicated that they would remove the items from the food prep and warewashing areas.

     Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise.

     Code 6-501.114

2. Jan 30, 2026 Pre-inspection · 3 priority foundation, 3 core
   • Not serious Priority Foundation

     FOOD TEMPERATURE MEASURING DEVICES - PROVIDED

     No thermometers were present for monitoring internal temperatures in foods. Additionally, several coolers did not have an internal temperature measuring device. I informed the PIC that there needs to be at least one thermometer capable of taking internal temperatures of food, and that all coolers without an internal temperature measuring device need to have one installed. The PIC indicated that they understood.

     Correction: Provide a thermometer that is easily accessible and capable of taking temperatures in food.

     Code 4-302.12 (A)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     The inside of the ice machine was visibly soiled. I informed the PIC that the interior of the machine needs to be cleaned and sanitized, and the PIC indicated that they understood.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation

     TOXIC SUBSTANCES - WORKING CONTAINERS

     Working bottle of cleaner was not labeled with the common name of the product. I informed the PIC that working containers of toxic or poisonous chemicals need to be labeled, and the PIC indicated that they understood.

     Correction: Label working containers with the common name of the material used.

     Code 7-102.11

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There was no approved or current certified food manager for this establishment. I informed the PIC that they have 90 days to obtain certification, and the PIC indicated that they understood.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days.

     Code 12-201.11 (A) (1)

   • Not serious Core

     SURFACE CHARACTERISTICS - INDOOR AREAS

     The wood in the front storage area and the wood under the ice machine were rough to the touch. I informed the PIC that these wooden areas need to be made smooth, easily cleanable and (for the wood under the ice machine) non-absorbent. The PIC indicated that they understood.

     Correction: Repair area or replace with approved materials. Walls, floors and ceilings shall be smooth, durable and easily cleanable. If located in areas subject to moisture they shall also be non-absorbent.

     Code 6-101.11

   • Not serious Core

     HANDWASHING SIGNAGE

     No handwashing signage provided at any handwashing sinks in the establishment. I informed the PIC that appropriate signage needs to be posted at all handwashing sinks used by employees, and offered a handwashing procedure fact sheet that would suffice. The PIC indicated that they understood.

     Correction: Provide handwashing signage at all handwashing sinks used by food employees.

     Code 6-301.14