May 26, 2026
Routine - Food
Inspection Completed - No Further Action
01B-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. More than 24 hours black beans (50F - Cold Holding) fried califlower (48F - Cold Holding)
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. black beans (50F - Cold Holding) fried califlower (48F - Cold Holding)
41-10-4
High Priority - Toxic substance/chemical improperly stored. Chemical stored in dry storage unit next to ingredients , operator removed Corrected On-Site Repeat Violation
02C-03-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened more than 24 hours not date marked in bar reach in cooler
31A-11-4
Intermediate - Handwash sink used for purposes other than handwashing. Food in handwash sink in corner next to dish machine
16-03-4
Basic - Accumulation of debris inside warewashing machine.
16-21-4
Basic - Accumulation of debris on exterior of warewashing machine.
14-01-5
Basic - Bowl or other container with no handle used to dispense food. In cooked rice
23-24-4
Basic - Buildup of food debris/soil residue on equipment door handles.
36-34-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation
12B-07-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks in kitchen prep tables
40-06-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee items placed below prep tables on kitchen
13-03-4
Basic - Employee with no hair restraint while engaging in food preparation. Employees on cooks line
24-08-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
36-22-4
Basic - Floor area(s) covered with standing water. Throughout kitchen
36-73-4
Basic - Floor soiled/has accumulation of debris.
36-17-5
Basic - Floor tiles missing and/or in disrepair. By dish area
36-24-5
Basic - Hole in or other damage to wall. -In private dinning room space -in wall next to entrance of kitchen Repeat Violation
14-69-4
Basic - Ice buildup in reach-in freezer Repeat Violation
10-20-4
Basic - In-use tongs stored on equipment door handle between uses. On cooks line
23-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach in cooler gaskets -interior reach in coolers -oven eyes
22-16-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Repeat Violation
14-20-4
Basic - Ripped/worn tin foil used as shelf cover. In kitchen cooks, bottom shelf space
21-10-4
Basic - Soiled dry wiping cloth in use. In kitchen cooks line
08B-12-5
Basic - Stored food not covered. Container of salt not covered in dry storage unit outside , operator covered with lid Corrected On-Site
33-06-4
Basic - Trash receptacles not provided where needed in establishment. No trash next to handwash sink
36-27-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled by dish area
29-11-4
Basic - Water leaking from pipe and/or faucet/handle. Underneath three compartment sink Repeat Violation