Mar 10, 2026
Routine - Food
Inspection Completed - No Further Action
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on buffet sliced Swiss (55F - Cold Holding); sliced cheddar (55F - Cold Holding) held out of temperature less than 30 minutes. Operator voluntarily discarded. discussed with operator about using TPHC. Corrective Action Taken
03B-01-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in hot holding unit egg bites (115F - Hot Holding); potato wedges (105F - Hot Holding) per operator held out of temperature less than 30 minutes. Operator increased the temperature of unit. discussed with operator about using TPHC.Corrective Action Taken Corrective Action Taken