Irma's Place

Year by year

Inspections

1. Sep 29, 2026 Routine · 1 priority, 2 priority foundation, 1 core, 1 repeat
   • Serious Priority Corrected on site

     REHEATING FOR HOT HOLDING

     Soup was improperly reheated. Soup was at 117°F in the hot-hold unit while all other foods were at temp. Soup was not properly reheated to 165°F before being placed in hot hold.

     Correction: Adjust procedures and methods to properly reheat food prior to placing it into hot-hold. Soup was reheated to 165°F and placed back into the steam unit.

     Code 3-403.11

   • Not serious Priority Foundation Corrected on site

     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

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No test kit is available for monitoring sanitizer concentration.

     Correction: Provide a test kit to allow accurate determination of the sanitization concentration. You use bleach for your dishwasher and quat for your buckets. Get a kit for each.

     Code 4-501.116

   • Not serious Core

     CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION

     Duct vents throughout facility are soiled with dust.

     Correction: Clean duct vents. Air ducts and vents shall be cleaned as often as necessary to prevent contamination by dust, dirt and other materials.

     Code 6-501.14

2. Aug 26, 2025 Routine · 1 priority, 1 priority foundation, 2 core
   • Serious Priority Corrected on site

     NO BARE HAND CONTACT WITH RTE-FOODS

     Employee observed handling ready-to eat foods with their bare hands. Grabbing toast from toaster, handling food on plate, etc.

     Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods.

     Code 3-301.11 (B)

   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No test kit is available for monitoring bleach sanitizer concentration.

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

     Code 4-501.116

   • Not serious Core

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Flour is stored in unlabeled container.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code 3-302.12

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Flour scoop was improperly stored with handle down in the food.

     Correction: Store in-use utensils in the food item with handle extended or on a clean surface.

     Code 3-304.12

3. Oct 15, 2024 Routine · 1 priority, 1 core
   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Hashbrowns and raw communated eggs in make table are being kept on top of containers and are being cold held at 48°F and 52°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

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

   • Not serious Core

     OPERATING WITHOUT A LICENSE - POSTING A RETAIL FOOD LICENSE

     Retail food establishment permit is not posted in a conspicous area.

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

     Code ATCP 75.06 (1) (b)

4. Oct 26, 2023 Pre-inspection · 1 core
   • Not serious Core Corrected on site

     UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

     Clean utensils are being stored or stacked without being air-dried.

     Correction: Air dry all clean utensils before storage and before contact with food.

     Code 4-901.11