Mar 24, 2026
Routine - Food
Inspection Completed - No Further Action
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in ice bath at cook line , egg wash 46F. Per operator food not prepared or portioned today. Per operator food held out of temperature for less than four hours. Observed ice level low. Operator added more ice. Observed at flip top across from deli ;, butter 55F. Per operator food not prepared or portioned today. Per operator food held out of temperature for less than four hours. Observed butter stored past the fill line. Operator placed below to quick chill Corrective Action Taken
03B-01-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at cook line sausages 72F hot holding. Per operator food out of temperature for less than four hours . Operator placed on grill to 165F or higher. Corrective Action Taken
02B-01-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed smoked salmon not identified on menu. Operator placed an asterisk. Corrected On-Site
13-03-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed some employees not wearing hair restraint while working in food preparation. Discussed with operator. Employee put on hair restraints.
14-69-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in reach in freezer at cook line.
22-08-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave at cook line soiled with grease and food debris.
14-17-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed at walk in cooler at entrance of kitchen rust that has pitted the surface on shelves.