May 14, 2026
Routine - Food
Inspection Completed - No Further Action
22-41-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm, operator changed sanitizer retested at 100ppm. Corrected On-Site
08A-05-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over tomatoes in reach in cooler on cooks line, person in charge moved shrimp. Corrected On-Site
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. noodles (45-46F - Cold Holding) noodles out at room temperature no more than 30 minutes, operator stated he would put item on time as a public health control.
02C-03-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cheesecake opened 2 days ago.
22-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior reach in cooler on cooks line. Stained cutting on reach in cooler across from back door.
41-17-4
Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle unlabeled operator stated it was windex.
12B-07-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink over reach in cooler, operator moved drink. Corrected On-Site
40-06-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee glasses on reach in cooler on cooks line, employee moved. Corrected On-Site
14-11-5
Basic - Equipment in poor repair. Cut marks on cutting board across from back door.
10-20-4
Basic - In-use tongs stored on equipment door handle between uses. 3 pairs on oven door handles on cooks line. Operator moved tongs. Corrected On-Site
08B-17-4
Basic - Unwashed fruits/vegetables stored with/over ready-to-eat food. Unwashed carrots/potatoes over cooked lasagna mix in reach in cooler.