Holmes, Marissa M

Year by year

Inspections

1. Mar 4, 2026 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Pan of cooked mac n cheese is covered with food wrap while cooling in upright cooler.

     Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

     Code WFC 3-501.15

   • Not serious Good Retail Practice

     STORAGE - SEWER LINES

     In the kitchen and high above the warewashing 4 compartment sink, there is a wastewater line from the apartments above.

     Correction: Relocate all foods away from the unprotected sewer lines or shield the sewer lines to prevent any leaks or drips onto the food items.

     Code 3-305.12

   • Not serious Good Retail Practice

     STORAGE - SINGLE-SERVICE

     Boxes of to-go containers stored on the floor.

     Correction: Store single-use and single-service articles in a clean, dry location a minimum of 6-inches off the floor.

     Code WFC 4-903.11

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - LABELING

     Spray bottle of chlorine and water for sanitizing cutting boards is unlabeled.

     Correction: Provide labels for toxic items used in the food establishment.

     Code WFC 7-101.11; 7-102.11

2. Jan 16, 2025 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - DRAIN

     The food prep sink does not have a proper air gap between the drain and the sewage system.

     Correction: Provide a 2 inch air gap to the open site floor drain.

     Code WFC 5-402.11

   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Food is not protected from cross contamination. In two door upright cooler, raw chicken was store above raw fish.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for the sanitizer chlorine is not available or is expired/damaged.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

   • Not serious Good Retail Practice Corrected on site

     WAREWASHING - IMPROPER SET-UP

     Utensil washing sinks are not being properly set-up.

     Correction: Properly set-up sinks: prewash, wash, rinse, sanitize with bleach/water solution of 50-100 ppm (per test strip results) and air-dry.

     Code WFC 4-603 to 4-703

3. Sep 21, 2023 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     CERTIFIED FOOD MANAGER

     There is no certified food protection manager for the establishment.

     Correction: Provide a certified food protection manager.

     Code WFC 12-201.11

   • Not serious Good Retail Practice Corrected on site

     STORAGE - SINGLE-SERVICE

     Single-Use utensils improperly stored: to-go containers were not stored in an inverted position, making them susceptible to contamination.

     Correction: Store single-use and single-service articles in a clean, dry location a minimum of 6-inches off the floor.

     Code WFC 4-903.11

4. Aug 5, 2021 Routine Inspection · No Reinspection Required

   No violations cited.

5. Jun 25, 2019 Pre-Inspection · No Reinspection Required

   No violations cited.