Feb 24, 2026
Routine - Food
Call Back - Admin. complaint recommended
12A-25-4
High Priority - - From initial inspection : High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee at the cook line scratched face and continue working with food handling clean containers and utensils. Warning - From follow-up inspection 2026-02-24: Male employee at the cook line wearing gloves adjusted beard guard and touched his nose and continued working with food and plates, Manager addressed situation, employee removed gloves and wash his hands. Admin Complaint Corrective Action Taken
Feb 10, 2026
Routine - Food
Warning Issued
12A-07-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Male employee at the cook line (wearing gloves), handled raw burgers change gloves and handle cooked ribs and plates, no handwash occurred in between task. Warning
12A-25-4
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee at the cook line scratched face and continue working with food handling clean containers and utensils. Warning
12A-28-4
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee at the cook line wiped hands on apron and cloth and handle clean containers, single service and utensils. Warning
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, raw burgers 45F, raw steaks 48F, and 45F, salmon 47F raw shrimp 45F-47F, cabbage 50F, it tomatoes 47F, chicken 47F. Reach-in cooler (raw chicken station), butter milk 50F and 49F, manager moved items to freezer and or add ice. Corrective Action Taken Warning
03B-01-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, queso 130F, ribs 127F, per manager food placed in Hot holding box no ore than 2 hrs go, Manager moved to steamer to reheat. Corrective Action Taken
31B-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the bar area, next to dish machine, manager provided. Corrected On-Site
12B-07-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep tables and above prep tables, Manager moved. Corrected On-Site
13-04-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Male employee at the cook line.
13-03-4
Basic - Employee with no hair restraint while engaging in food preparation. Male employee at the chicken breading station, manager provide a hat. Corrected On-Site
24-08-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers wet near walk-in cooler entrance.
10-06-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. At the cook line, spoon handles touching multiple food (cheese, slaw, chicken) manager removed the spoons. Corrected On-Site
21-12-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet cloth on prep tables.