Colony Club

What the inspector found on Mar 16, 2026

• 🐭

  Signs of pests (like mice, rats, roaches, or flies) or conditions that could attract them.

  Evidence of mice or live mice in establishment's food or non-food areas.

  Critical
• 🐭

  Signs of pests (like mice, rats, roaches, or flies) or conditions that could attract them.

  Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

• 🔀

  Raw and ready-to-eat foods were not kept separate, risking contamination.

  Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

  Critical
• 🧼

  A staff hygiene issue, such as handwashing, glove use, or bare-hand contact with food.

  Food worker/food vendor does not use utensil or other barrier to eliminate bare hand contact with food that will not receive adequate additional heat treatment.

  Critical
• 🌡️

  Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.

  Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.

  Critical
• 🍽️

  An issue with how food is prepared, protected, or handled during service.

  Food Protection Certificate not available for inspection

• 📦

  Food was not stored, covered, labeled, or dated properly.

  Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.

• 🧽

  A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.

  Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

Inspection history