Oct 17, 2025
Routine - Food
Inspection Completed - No Further Action
01B-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator from two days prior. Cooked Pork (49F - Cold Holding); Mac and Cheese (48F - Cold Holding);
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator from two days prior. Cooked Pork (49F - Cold Holding); Mac and Cheese (48F - Cold Holding);
22-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White Cutting board in the kitchen. Repeat Violation
31B-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink in the kitchen.
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. Provided form operator have employee filled out and signed. Corrected On-Site
32-04-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation
50-09-4
Basic - Current Hotel and Restaurant license not displayed.
35B-01-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
36-73-4
Basic - Floor soiled/has accumulation of debris. Floor in front of of smoker. Repeat Violation
51-18-6
Basic - No copy of latest inspection report available.
23-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets in dry storage area. Exterior white chest freezer.
22-16-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler in dry storage area.