Feb 5, 2026
Routine - Food
Inspection Completed - No Further Action
High Priority: 2Total: 2
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. Upon inspection, dishwasher reading 0ppm. Operator called in repair services during inspection, correcting sanitizer to 50ppm. Corrected On-Site
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese at 50f in reach-in cooler in kitchen for 2 hours. Per operator, door has been cooler door has been opened frequently while putting away delivery and providing breakfast service.