Patti's On 70 - Food

Year by year

Inspections

1. Jan 23, 2026 Follow Up · 4 priority foundation, 4 repeat
   • Not serious Priority Foundation Repeat

     DEMONSTRATION OF KNOWLEDGE - SANITIZATION

     The Person in Charge (PIC) is unable to demonstrate knowledge of proper sanitization methods for utensils and food contact surfaces. Staff unaware that sanitizer container had run out of sanitizer and were not aware of how to prime sanitizer machine

     Correction: The person in charge shall obtain training or training materials in the areas of sanitization so they are able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (11)

   • Not serious Priority Foundation Repeat

     WHERE TO WASH

     Employee observed washing hands in an unapproved sink. Staff washed hands in pre wash sink for dishwasher

     Correction: Employees shall wash their hands in a designated handwash sink. Handwashing is prohibited in food preparation, warewashing and mop sinks. Repeat violation, if observed during next inspection a re-inspection and re-inspection fee will be assessed.

     Code 2-301.15

   • Not serious Priority Foundation Repeat

     THAWING

     Fish for friday fish fry (not rop) thawed in prep sink at room temperature, not under running water - over 1 hour

     Correction: Adjust procedures or methods to properly thaw foods.

     Code 3-501.13 (A) - (D)

   • Not serious Priority Foundation Repeat

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink or was blocked for use by box and is unavailable for proper handwashing, also no hand soap available for washing hands

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing. Provide soap at sink

     Code 5-205.11 (A) and (C)

2. Jan 15, 2026 Admin Follow Up · 4 priority foundation, 1 core, 5 repeat
   • Not serious Priority Foundation Repeat

     DEMONSTRATION OF KNOWLEDGE - SANITIZATION

     The Person in Charge (PIC) is unable to demonstrate knowledge of proper sanitization methods for utensils and food contact surfaces. Staff unaware that sanitizer container had run out of sanitizer and were not aware of how to prime sanitizer machine

     Correction: The person in charge shall obtain training or training materials in the areas of sanitization so they are able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (11)

   • Not serious Priority Foundation Repeat

     WHERE TO WASH

     Employee observed washing hands in an unapproved sink. Staff washed hands in pre wash sink for dishwasher

     Correction: Employees shall wash their hands in a designated handwash sink. Handwashing is prohibited in food preparation, warewashing and mop sinks. Repeat violation, if observed during next inspection a re-inspection and re-inspection fee will be assessed.

     Code 2-301.15

   • Not serious Priority Foundation Repeat

     THAWING

     Fish for friday fish fry (not rop) thawed in prep sink at room temperature, not under running water - over 1 hour

     Correction: Adjust procedures or methods to properly thaw foods.

     Code 3-501.13 (A) - (D)

   • Not serious Priority Foundation Repeat

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink or was blocked for use by box and is unavailable for proper handwashing, also no hand soap available for washing hands

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing. Provide soap at sink

     Code 5-205.11 (A) and (C)

   • Not serious Core Repeat

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment. Owner claims to be registered for training, has not been obtained since April Inspection

     Correction: Provide an approved certified food protection manager in the food establishment within 30 days / as agreed to upon conditional license agreement. $150 No Certified Food Protection Manager Fee has been applied / will be billed

     Code 12-201.11 (A) (1)

3. Dec 4, 2025 Routine · 1 priority, 4 priority foundation, 1 core, 3 repeat
   • Serious Priority Repeat Corrected on site

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

     The low temp chlorinated sanitizer for the dishwasher is not being used according to EPA registered label use instructions and is at 0 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Corrected During Inspection. Corrected during inspection - Completely empty bottle of sanitzer replaced, sanitizer line primed, and unit providing 100 ppm. Repeat violation - Recommend regularly monitoring sanitzer output of dishwasher and

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - SANITIZATION

     The Person in Charge (PIC) is unable to demonstrate knowledge of proper sanitization methods for utensils and food contact surfaces. Staff unaware that sanitizer container had run out of sanitizer and were not aware of how to prime sanitizer machine

     Correction: The person in charge shall obtain training or training materials in the areas of sanitization so they are able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (11)

   • Not serious Priority Foundation Repeat

     WHERE TO WASH

     Employee observed washing hands in an unapproved sink. Staff washed hands in pre wash sink for dishwasher

     Correction: Employees shall wash their hands in a designated handwash sink. Handwashing is prohibited in food preparation, warewashing and mop sinks. Repeat violation, if observed during next inspection a re-inspection and re-inspection fee will be assessed.

     Code 2-301.15

   • Not serious Priority Foundation

     THAWING

     Fish for friday fish fry (not rop) thawed in prep sink at room temperature, not under running water - over 1 hour

     Correction: Adjust procedures or methods to properly thaw foods.

     Code 3-501.13 (A) - (D)

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink or was blocked for use by box and is unavailable for proper handwashing, also no hand soap available for washing hands

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing. Provide soap at sink

     Code 5-205.11 (A) and (C)

   • Not serious Core Repeat

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment. Owner claims to be registered for training, has not been obtained since April Inspection

     Correction: Provide an approved certified food protection manager in the food establishment within 30 days / as agreed to upon conditional license agreement. $150 No Certified Food Protection Manager Fee has been applied / will be billed

     Code 12-201.11 (A) (1)

4. Apr 24, 2025 Routine · 5 priority, 2 priority foundation, 4 core, 1 repeat
   • Serious Priority Corrected on site

     WHEN TO WASH

     Employee observed not washing hands after gloved hands handled raw meat / eggs / before working with ready to eat food.

     Correction: Glove use is not a substitute for hand washing when required. Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated. Corrected on site, discussed proper hand washing while using gloves. Cook observed washing at proper times after discussion.

     Code 2-301.14

   • Serious Priority Corrected on site

     COMPLIANCE WITH FOOD LAW - UNAPPROVED SOURCE

     Food is obtained from an unapproved source, home canned carrots found in dry storage, unidentified pickled eggs held in walk in.

     Correction: Discard foods from unapproved source. Corrected on site foods from unapproved sources removed. Do not store donated items in the retail food establishment in shelves / coolers intended for retail food establishment use.

     Code 3-201.11 (A)

   • Serious Priority Repeat

     COMPLIANCE WITH FOOD LAW - FOOD PREPARED IN PRIVATE HOME

     Pickled Carrots in pantry and Pickled Mushrooms in Walk In Fridge is prepared in a private home.

     Correction: Discard food from unapproved sources. Home Canned product are not approved food sources for a retail food establishment. Repeat Violation - If observed during next inspection a re-inspection will be mandatory and a re-inspection fee of $150 will be assessed.

     Code 3-201.11 (B)

   • Serious Priority Corrected on site

     COOLING - COOLING FROM AMBIENT TEMPERATURES

     Pancake batter prepared at ambient temperature in walk in is at 47 F 5 hours after being made.

     Correction: Discard the food item. Food shall be cooled to 41°F within 4 hours. Corrected on site product discarded. Discussed alternative cooling methods including active cooling in an ice bath or cooling in shallow pans while uncovered.

     Code 3-501.14 (B)

   • Serious Priority Corrected on site

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

     The Low temp chlorinated sanitizer (chlorine) is not being used according to EPA registered label use instructions and is at 0 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Corrected during inspection. Provided sink of 100ppm chlorine sanitizer for a 15 second immersion after waashing in dishwasher.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - PERSONAL HYGIENE

     The Person in Charge (PIC) is unable to demonstrate knowledge on the relationship between foodborne illness and personal hygiene, when to wash hands, sanitizing dishes, and cooling.

     Correction: The person in charge shall obtain training or training materials in the areas of personal hygiene so they are able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (1)

   • Not serious Priority Foundation

     WHERE TO WASH

     Employee observed washing hands in an unapproved sink.

     Correction: Employees shall wash their hands in a designated handwash sink. Handwashing is prohibited in food preparation, warewashing and mop sinks.

     Code 2-301.15

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment. Owner's Certificate posted is expired.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days. Cook claimed to be certified. Provide copy of certificate to Brian Becker within 90 days. License in conditional status, In 30 days - 5-24 inspector will check on class registration or completion, if no progress formal conditional use permit will be signed by both parties, 7-24 completed training due, o

     Code 12-201.11 (A) (1)

   • Not serious Core

     PERSONAL CLEANLINESS - HAIR RESTRAINTS

     Employee noted working in food preparation/cooking area without a hair restraint.

     Correction: Provide employees working in food preparation and cooking areas with effective hair restraint (hat, hair net, beard restraint, etc.).

     Code 2-402.11

   • Not serious Core

     PROPER COOLING METHODS - IN EQUIPMENT

     Pancake batter is not in a container that facilitates heat transfer or is tightly wrapped or covered.

     Correction: Provide containers that facilitate heat transfer, such as metal pans, and loosely cover food items during the cooling process so that heat is allowed to escape.

     Code 3-501.15 (B)

   • Not serious Core

     HANDWASHING SIGNAGE

     No handwashing signage provided at kitchen handwashing sink.

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

     Code 6-301.14

5. Dec 6, 2023 Routine · 2 priority, 2 priority foundation, 1 core
   • Serious Priority Corrected on site

     HANDWASHING PROCEDURE

     Employee not following proper handwashing procedures. Washed hands in sanitizer bucket

     Correction: Train food employees in proper handwashing techniques. Corrected during inspection, reviewed proper hand washing technique and staff later observed properly washing hands.

     Code 2-301.12 (B)

   • Serious Priority Corrected on site

     COMPLIANCE WITH FOOD LAW - FOOD PREPARED IN PRIVATE HOME

     Canned beans, pickles, and meat were found in dry storage area. Owner stated these were a gift from clients.

     Correction: Discard food from unapproved sources. Corrected on site - cand food sent to owner's home. Pickling must occur in a licensed facility and be done under an approved HACCP Plan.

     Code 3-201.11 (B)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Slicer is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition. Unit shall be cleaned and sanitized before and after use.

     Code 4-601.11 (A)

   • Not serious Priority Foundation Corrected on site

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink or automatic handwashing facility was unavailable for proper handwashing - blocked for use by purse and coat.

     Correction: Keep handwashing sink accessible at all times to allow for frequent handwashing. Corrected during inspection - coat and purse moved.

     Code 5-205.11 (A) and (C)

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Door to walk in does not close and walk in freezer door does not operate properly

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)