Jul 24, 2025
Routine - Food
Call Back - Complied
11-26-1
Intermediate - - From initial inspection : 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./two new employees with no proof of employee agreement. - From follow-up inspection 2025-07-24: Time Extended
29-28-4
Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions./water filter dated 2022. - From follow-up inspection 2025-07-24: Time Extended
51-11-4
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. - From follow-up inspection 2025-07-24: Time Extended
13-07-4
Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./front cook wearing a watch while preparing food. - From follow-up inspection 2025-07-24: Time Extended
36-62-4
Basic - - From initial inspection : Basic - Light not functioning./ one light bulb out, cook line. - From follow-up inspection 2025-07-24: Time Extended
16-46-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. - From follow-up inspection 2025-07-24: Time Extended
36-27-5
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust./behind cook line. - From follow-up inspection 2025-07-24: Time Extended
Jul 22, 2025
Routine - Food
Warning Issued
01B-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tomato salad 60F, chick pea salad 58F, cucumber tomato salad 61F, hummus 59F, Greek yogurt 57F, sliced tomatoes 60F, grape leaves 58F, shredded lettuce 60F/all cold holding for more than 4 hours per cook.
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tomato salad 60F, chick pea salad 58F, cucumber tomato salad 61F, hummus 59F, Greek yogurt 57F, sliced tomatoes 60F, grape leaves 58F, shredded lettuce 60F/all cold holding at front line for more than 4 hours per cook. 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. Rice 95F, lentils with rice 89F/front line hot holding for more than 4 hours per cook. Warning
22-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Green and brown cutting boards/kitchen under prep table. Can opener soiled.
16-37-1
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./quat strips not available.
31B-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./both hand sinks.
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./two new employees with no proof of employee agreement.
31B-03-4
Intermediate - No soap provided at handwash sink./front cook Lind hand sink.
29-28-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions./water filter dated 2022.
51-11-4
Basic - Carbon dioxide/helium tanks not adequately secured.
50-09-4
Basic - Current Hotel and Restaurant license not displayed./displayed license expired 4/1/2025.
13-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./front cook wearing a watch while preparing food.
08B-38-4
Basic - Food stored on floor./a container of syrup, kitchen/ Corrected On-Site
36-62-4
Basic - Light not functioning./ one light bulb out, cook line.
16-46-4
Basic - Old labels stuck to food containers after cleaning.
25-06-4
Basic - Single-service articles not stored inverted or protected from contamination./to go boxes at cook line.
36-27-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust./behind cook line.
42-01-4
Basic - Wet mop not stored in a manner to allow the mop to dry.