Oct 10, 2025
Food-Licensing Inspection
Inspection Completed - No Further Action
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (55*F - Cold Holding); cut lettuce (53F - Cold Holding) cut lettuce and cut tomatoes were relocated to a working unit . Items out of temp for less than 4 hours
16-33-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
11-27-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
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.
16-37-1
Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
14-74-7
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Lift lid unit at front counter is not cold holding at 41F or below
14-11-5
Basic - Equipment in poor repair. Front Reach in cooler gaskets in disrepair . Holding pickle , olives
31B-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. Men's bathroom