Aug 27, 2025
Routine - Food
Inspection Completed - No Further Action
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 egg cheese omelet (124F - Hot Holding); sausage patties (106F - Hot Holding) at buffet line. Per operator, foods stored at buffet line for approximately 30 minutes. Employee removed foods to reheat to 165F for hot holding. Sausage patties reheated to 203F; egg cheese omelet reheated to 165F. Corrected On-Site
31B-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink. Operator provided. 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. Reviewed food employee reporting agreement form with operator and email form to operator.
31B-03-4
Intermediate - No soap provided at handwash sink. Observed no soap at hand wash sink in kitchen. Operator provided. Corrected On-Site
10-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rubber spatula stored inside 79F, in kitchen. Employee removed. Corrected On-Site