May 8, 2026
Routine - Food
Inspection Completed - No Further Action
03D-01-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Upon inspection, observed tomato gravy 80f, cook/cool approximately 2.5 hours per employee, in walk-in cooler # 1.
01B-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Upon inspection, observed tomato gravy 80f, cook/cool approximately 2.5 hours per employee, in walk-in cooler # 1. Employee discarded tomato gravy during inspection. Corrected On-Site
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed sliced pepper jack cheese 49f, less than 4 hours per operator, on make bar cold hold area # 2. Operator moved sliced pepper jack to reach-in cooler during inspection for cooling. Corrective Action Taken