In-sink-erator

Year by year

Inspections

1. Feb 25, 2026 Routine · No items found

   No violations cited.

2. May 9, 2025 Re-inspection · 1 priority, 1 core, 2 repeat
   • Serious Priority Repeat

     PLUMBING - BACKFLOW PREVENTION DEVICE - WHEN REQUIRED

     Plumbing system not provided with an air gap or backflow prevention on the mop sink located next to the cafeteria.

     Correction: Provide air gap or backflow prevention device. Plumbing systems shall be provided with backflow prevention at each point of use in the food establishment.

     Code 5-203.14

   • Not serious Core Repeat

     FOOD LABELS - LABEL INFORMATION

     The packaged baked goods and packaged hot items are missing labeling information.

     Correction: Label information shall include: common name of food, ingredients in order of predominance, quantity, name of business or manufacturer, color additive such canthaxanthin or astaxanthin in salmon and nutritional information. Create a binder with the ingredients to any food items you are packaging whether it is a baked good or hot hold item.

     Code 3-602.11 (B) (1)-(4), (6) and (7)

3. May 8, 2025 Routine · 1 priority, 1 core, 1 repeat
   • Serious Priority

     PLUMBING - BACKFLOW PREVENTION DEVICE - WHEN REQUIRED

     Plumbing system not provided with an air gap or backflow prevention on the mop sink located next to the cafeteria.

     Correction: Provide air gap or backflow prevention device. Plumbing systems shall be provided with backflow prevention at each point of use in the food establishment.

     Code 5-203.14

   • Not serious Core Repeat

     FOOD LABELS - LABEL INFORMATION

     The packaged baked goods and packaged hot items are missing labeling information.

     Correction: Label information shall include: common name of food, ingredients in order of predominance, quantity, name of business or manufacturer, color additive such canthaxanthin or astaxanthin in salmon and nutritional information. Create a binder with the ingredients to any food items you are packaging whether it is a baked good or hot hold item.

     Code 3-602.11 (B) (1)-(4), (6) and (7)

4. May 23, 2024 Routine · 1 priority, 3 core
   • Serious Priority Corrected on site

     COOLING - 6-HOUR COOLING PARAMETER

     Cooked whole beef roast was observed at 42-44°F more than 8 hours after cooking.

     Correction: If safe, reheat food to 165°F and restart the cooling process or discard the food item. Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period. Action Taken: Education given during inspection regarding cutting roast into smaller portions for cooling.

     Code 3-501.14 (A)

   • Not serious Core Corrected on site

     PERSONAL CLEANLINESS - JEWELRY

     Employee noted wearing watch on wrist while working with food.

     Correction: Except for a plain ring such as a wedding band, prohibit food employees wearing jewelry on the hands or wrists while working with food. Action Taken: Employee removed watch during inspection.

     Code 2-303.11

   • Not serious Core

     FOOD LABELS - LABEL INFORMATION

     Packaged cookies, hamburgers, cheeseburgers, and other packaged foods are missing labeling information.

     Correction: Label information shall include: common name of food, ingredients in order of predominance, quantity, name of business or manufacturer, color additive such canthaxanthin or astaxanthin in salmon and nutritional information.

     Code 3-602.11 (B) (1)-(4), (6) and (7)

   • Not serious Core

     EQUIPMENT AND UTENSILS - CAN OPENERS - SHARP

     Cutting or piercing part on can opener is dull and rusted.

     Correction: Replace cutting or piercing part to reduce the hazard of metal fragments caused by dull or worn parts.

     Code 4-501.11 (C)