Dec 9, 2025
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. Observed Dishwasher (Chlorine 0ppm) in kitchen. Operator replace sanitizer solution and corrected to 100ppm. Corrected On-Site
01B-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed make table// grilled chicken (60F - Cold Holding); cut lettuce (60F - Cold Holding) at cook line. Per operator, food not prepped or portioned today; foods stored in cooler over 4 hours. Stop sale.
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed make table// grilled chicken (60F - Cold Holding); cut lettuce (60F - Cold Holding) at cook line. Per operator, food not prepped or portioned today; foods stored in cooler over 4 hours. Stop sale.