Jan 30, 2026
Routine - Food
Inspection Completed - No Further Action
08A-05-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage over cut pineapple in reach in cooler on cooks line Corrected On-Site
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On expo server side pico (69F - Cold Holding); prepped salads (55F - Cold Holding) Less than four hours per chef Discussed time plan option. They moved to coolers for temperature recovery 20 minutes later Pico- 57F Prepped salads 46F Corrective Action Taken
31A-09-4
Intermediate - Handwash sink not accessible for employee use at all times. Strainers in hand sink at the bar Corrected On-Site
16-62-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
41-17-4
Intermediate - Spray bottle containing blue toxic substance not labeled. In kitchen Corrected On-Site
14-01-5
Basic - Bowl or other container with no handle used to dispense food. In forofao mix on cooks line Corrected On-Site
10-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Muddler at the bar Corrected On-Site
25-06-4
Basic - Single-service articles not stored inverted or protected from contamination. Taster spoons Corrected On-Site