Apr 8, 2026
Food-Licensing Inspection
Inspection Completed - No Further Action
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.observed in upright reach in cooler beef stew (53F - Cooling). Educated Person in charge on cooling procedures and printed a copy of the handout. Person in charge voluntarily discard.
01B-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. observed in upright reach in cooler beef stew (53F - Cooling). Educated Person in charge on cooling procedures and printed a copy of the handout. Person in charge voluntarily discard.
16-32-5
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.
02C-04-5
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.observed in reach in cooler cooked beef date marked 3/3/26. person in charge stated that it was frozen on that date. Educated person in charge on date marketing when being pulled from the freezer. Person in charge stated it was placed in the reaching cooler on April 7, 2026 and date marked accordingly. Corrected On-Site
31B-04-4
Basic - No handwashing sign provided at a hand sink used by food employees by 3 compartment sink