Nov 17, 2025
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. Per operator from day prior Rice (50F - cooling)
01B-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator from day prior Rice (50F - cooling)
22-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board at cook line. Fryer baskets
31A-11-4
Intermediate - Handwash sink used for purposes other than handwashing. Used to store buckets at the bar. Operator removed. Corrected On-Site
36-73-4
Basic - Floor soiled/has accumulation of debris. Floor at the bar under three comp sink.
36-62-4
Basic - Light not functioning. One bulb at cook line
23-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards in walk in cooler. Reach in cooler gasketsat wait station Reach in cooler gaskets at cook line.
29-08-4
Basic - Plumbing system in disrepair. At hand washing sink.
22-16-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers at wait station Reach in coolers at cook line.
36-27-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by hand washing sink and prep sink. Operator cleansed. Wall at the bar. Corrected On-Site
02D-01-5
Basic - Working containers of food removed from original container not identified by common name. Sugar at wait station. Operator labeled. Corrected On-Site