Feb 28, 2026
Routine - Food
Inspection Completed - No Further Action
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter mozzarella (78F - Cold Holding) for 30 minutes to an hour per operator. Operator returned to reach-in cooler for rapid cooling until ready to prepare foods. Corrective Action Taken
31A-09-4
Intermediate - Handwash sink not accessible for employee use at all times. Bags, food in sink, chair and food storage bin completely blocking handwash sink. Operator cleared all items to allow full access to sink.
16-37-1
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available for sanitizer.
27-16-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water for unit shut off, measuring 77F. Operator restored hot water, new temperature 92F Corrected On-Site
08B-38-4
Basic - Food stored on floor. Container flour, bottle water, bag of potatoes and bottle oil stored on floor of unit.
50-04-4
Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
06-01-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed horchata under grill thawing in standing water, per operator stored there for 10 minutes. Spoke with operator regarding proper thawing technique, operator moved into reach-in cooler for proper thawing. Corrected On-Site