Potter's Place

Year by year

Inspections

1. Jan 5, 2026 Routine · 1 priority, 3 core
   • Serious Priority

     COMPLIANCE WITH FOOD LAW - UNAPPROVED SOURCE

     Pasteries are from a home baker.

     Correction: Obtain your pasteries from a licensed baker that can wholesale. Discard or remove pasteries from the unapproved source.

     Code 3-201.11 (A)

   • Not serious Core

     OPEN DRINK CONTAINER

     Drinking cup without cover was observed in food preparation area.

     Correction: Provide approved beverage container with cover in food preparation area.

     Code 2-401.11 (B)

   • Not serious Core

     EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

     Crock pot observed for hot holding is not ANSI certified or approved by the department.

     Correction: Unapproved equipment removed from food service.

     Code 4-205.11

   • Not serious Core

     OPERATING WITHOUT A LICENSE - POSTING A RETAIL FOOD LICENSE

     Retail food establishment permit for 2025-2026 note posted .

     Correction: Post retail food establishment permit in a public area.

     Code ATCP 75.06 (1) (b)

2. Feb 24, 2025 Routine · No items found

   No violations cited.

3. Feb 26, 2024 Routine · 3 priority, 9 priority foundation, 3 core, 3 repeat
   • Serious Priority Corrected on site

     NO BARE HAND CONTACT WITH RTE-FOODS

     Employee observed handling ready-to eat foods with their bare hands. Salads were being prepared by placing ingredients cut tomatoes, cucumber and cut salad greens together with bare hands.

     Correction: Gloves were located and are now used to make salads. Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods.

     Code 3-301.11 (B)

   • Serious Priority Corrected on site

     REHEATING FOR HOT HOLDING

     Cooled soup cooked on premises was placed directly into hot holding kettle and was being served at 109 degrees.

     Correction: Soup was reheated to 170 degrees for hot holding. Adjust procedures and methods to properly reheat food. Foods cooked on premises and cooled should be reheated on a stove to 165 degrees for hot holding. Unsafe food shall be discarded.

     Code 3-403.11

   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Broccoli soup was hot held kettle is hot held at 109 degrees

     Correction: Item was reconditioned to 170 degrees and hot held above 135 degrees. Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

     Code 3-501.16 (A) (1)

   • 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.

     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

     DEMONSTRATION OF KNOWLEDGE - EQUIPMENT DESIGN AND SUFFICIENT IN NUMBER

     The Person in Charge (PIC) is unable to demonstrate knowledge regarding the importance of proper equipment design and having equipment that is sufficient in number and capacity.

     Correction: The person in charge shall obtain training or training materials on the importance of equipment design and capacity so they are able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (10)

   • 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.

     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

     DEMONSTRATION OF KNOWLEDGE - ILLNESS REPORTING RESPONSIBILITES

     Person in charge is unable to demonstrate knowledge regarding foodborne illness reporting requirements by employees.

     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

     DEMONSTRATION OF KNOWLEDGE - COLD HOLDING, COOLING. REHEATING, AND HOT HOLDING

     The Person in Charge (PIC) is unable to demonstrate knowledge of proper temperatures regarding refrigeration storage, hot holding, reheating and cooling.

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

     Code 2-102.11 (C) (7)

   • Not serious Priority Foundation

     PERSON IN CHARGE - SANITIZATION

     The Person in Charge (PIC) is not monitoring proper sanitization techniques in the food establishment.

     Correction: The person in charge shall ensure that utensils and equipment are properly sanitized and that proper solution temperatures, chemical concentrations, pH and exposure times are being followed..

     Code 2-103.11 (K)

   • Not serious Priority Foundation

     PERSON IN CHARGE - EMPLOYEE ILLNESS REPORTING

     The Person in Charge (PIC) has not provided training to employees about their responsibility to inform the person in charge about any signs, symptoms and diagnosis of foodborne illness.

     Correction: The person in charge shall provide training to employees on their reponsibility to report any signs, symptoms or diagnosis of foodborne illness.

     Code 2-103.11 (O)

   • Not serious Priority Foundation Repeat

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events.

     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 Repeat

     CONSUMER ADVISORY - DISCLOSURE STATEMENT

     Consumer advisory items are not denoted with a asterisk on menu.

     Correction: Properly identifiy those food items that require a consumer advisory.

     Code 3-603.11 (B)

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Ice scoop was improperly stored in ice bin with handle in direct contact with ice.

     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 Repeat

     EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

     Crock Pot is not ANSI certified or approved by the department.

     Correction: Unapproved equipment shall be removed from food service.

     Code 4-205.11

   • 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