Feb 4, 2026
Routine - Food
Call Back - Complied
22-41-4
High Priority - - From initial inspection : 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. Dishmachine in bar and in main kitchen testing at 0ppm even after priming and changing sanitizer. Person in charge called for service during inspection. Will utilize triple sink set up at 50ppm chlorine until repaired. Corrective Action Taken Warning - From follow-up inspection 2026-02-04: Dishmachine in kitchen testing at 100ppm. Dishmachine in bar not in use, will utilize dishmachine in kitchen or triple sink until unit can be serviced. Time Extended Corrective Action Taken
Feb 3, 2026
Routine - Food
Administrative complaint recommended
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. Dishmachine in bar and in main kitchen testing at 0ppm even after priming and changing sanitizer. Person in charge called for service during inspection. Will utilize triple sink set up at 50ppm chlorine until repaired. Corrective Action Taken Warning
12A-25-4
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed server touch face, then handle clean glassware to pour drinks. Person in charge spoke to employee during inspection. Corrective Action Taken
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter, melon kept on time per person in charge with no time mark or time paperwork. Butter at 61F, melon at 49F. Person in charge discarded butter. Also, in far right side reach in cooler yogurt, cheese stored above fill line at 46F. Person in charge moved to reach in cooler below. In far left reach in cooler, potato at 45F. Item stored in shallow pan and lid open. Person in charge closed lid. Corrective Action Taken Warning
03B-01-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Gravy in warmer at 126F. Person in charge reheated to 180F. Corrected On-Site
29-42-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing vacuum breakers at splitter at mop sink outside back door.
31A-11-4
Intermediate - Handwash sink used for purposes other than handwashing. Pitcher being filled in hand wash sink at cook line during inspection. Person in charge removed. Corrective Action Taken
52-02-4
Intermediate - Misrepresentation of a fruit or fruit juice. Menu items Moscow Mule and Bloody Maria on drink menu advertise "fresh lime juice". Per person in charge is utilizing commercially bottled lime juice from Sun Orchard. Admin Complaint
16-37-1
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment utilizes chlorine for dishmachine, unable to provide test strips.
31B-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towels and hand wash sign missing from cook line hand sink. Person in charge provided towels. Corrective Action Taken
03F-10-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Eggs on cook line held on time per person in charge with time mark, but no procedure available. Emailed to operator during inspection. Corrective Action Taken
16-23-4
Basic - Accumulation of lime scale on the inside of the dishmachine. Observed heavy limescale buildup in main dishmachine.
14-11-5
Basic - Equipment in poor repair. Gaskets torn in multiple location on make line reach in coolers. Insulation exposed in interior right side ceiling of ice machine.
06-01-5
Basic - Time/temperature control for safety food thawed in an improper manner. Meat thawing with running water, but not submerged. Person in charge submerged during inspection. Corrected On-Site