Jun 11, 2026
Routine - Food
Call Back - Extension given, pending
10-17-4
Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed clean knives stored in between equipments. Employee washed the knives. Corrected On-Site - From follow-up inspection 2026-06-11: Observed knife in between coolers. Time Extended
03G-54-1
Basic - - From initial inspection : Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed establishment conducting ROP for raw beef and poultry kept for more than 48 hours as per label , without approved HACCP .Also observed establishment conducting ROP for cooked food ( beef/ chicken ) for more than 48 hours as per label other than sous vide/ cooked chill. - From follow-up inspection 2026-06-11: As per chef , they are cooking sous vide chicken following the procedure, but working on the procedure to submit the documents , Time Extended
Apr 8, 2026
Routine - Food
Warning Issued
01B-13-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed establishment conducting ROP for cooked food ( short ribs) for more than 48 hours as per label using a method other than sous vide/ cooked chill. Operator discarded the food.
03G-43-2
Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Observed establishment conducting ROP for cooked food ( short ribs ) for more than 48 hours as per label using a method other than sous vide/ cooked chill.
41-17-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed different chemical products without label on shelving at the dish area. Employee labeled them immediately. Corrected On-Site
10-17-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed clean knives stored in between equipments. Employee washed the knives. Corrected On-Site
03G-54-1
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed establishment conducting ROP for raw beef and poultry kept for more than 48 hours as per label , without approved HACCP .Also observed establishment conducting ROP for cooked food ( beef/ chicken ) for more than 48 hours as per label other than sous vide/ cooked chill.