Table One

Year by year

Inspections

1. Nov 21, 2025 Follow Up · No items found

   No violations cited.

2. Nov 18, 2025 Routine · 3 priority, 1 priority foundation, 2 core, 1 repeat
   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Italian sausage and bacon jam are cold held in the left Delfield prep unit (top well) on the cookline above 53°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. The establishment moved the food items into the Thermalrite walk-in cooler to cool.

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

   • Serious Priority Repeat

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

     The bar dishmachine tested at 0 PPM for EcoLab Eco San sanitizer.

     Correction: Repair or adjust warewashing equipment to provide proper sanitizer concentration. Until the bar dishmachine is properly sanitizing utensils, use the kitchen dishmachine for all warewashing.

     Code 4-501.114 (A) - (E)

   • Serious Priority

     SEWAGE - BACKFLOW PREVENTION

     The four food preparation sinks in the kitchen do not have a 2 inch air gap at the catch recepticle.

     Correction: Provide a 2 inch air gap per plumbing code, SPS 382.

     Code 5-402.11

   • Not serious Priority Foundation Corrected on site

     DEMONSTRATION OF KNOWLEDGE - DIAGNOSIS AND SYMPTOMS OF ILLNESS

     Person in charge (PIC) is unable to demonstrate knowledge regarding signs and symptoms of foodborne illness.

     Correction: Provided training to the PIC on foodborne illness signs and symptoms. Provided the DATCP fact sheet, "Employee Illness Decision Guide".

     Code 2-102.11 (C) (3)

   • Not serious Core Corrected on site

     VARIANCE PROCEDURES

     Retail food establishment has no approved variance for the following processes implemented at the food establishment: 1. Making pickles (pickles dated 10/28) with a shelf-life longer than 7 days., 2. Making garlic confit (garlic in oil, dated 10/29) and storing it at room temperature with a shelf-life longer than 7 days. 3. Making pickles onions (dated 10/28) with a shelf-life longer than 7 days., 4. Making cooked mustart seeds in vinegar (dated 9/18).

     Correction: The establishment changed their process to date mark the food items with a 7 day shelf-life and store them under refrigeration.

     Code 1-105.12

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     The floor under the cookline has an accumulation of old food debris and caked grime.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12