Jun 15, 2026
Routine - Food
Inspection Completed - No Further Action
08A-20-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken above raw beef in prep table in kitchen. Cook moved raw chicken to bottom shelf Corrected On-Site
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (45F - Cold Holding); pork (44F - Cold Holding)in large reach in cooler, operator moved product to colder unit to rapid chill products Corrective Action Taken
31A-11-4
Intermediate - Handwash sink used for purposes other than handwashing. Bucket stored in hand sink in kitchen. Operator moved. Corrected On-Site
11-26-1
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided to operator and had employee sign. Corrected On-Site
24-08-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Clear cups in bar area wet nesting.