Jun 5, 2026
Routine - Food
Call Back - Complied
05-06-4
Intermediate - - From initial inspection : Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit...calibrated thermometer 35F , calibrated 40F - From follow-up inspection 2026-06-05: Not provided Time Extended
51-11-4
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured...2 co2 tanks by the walk in cooler . - From follow-up inspection 2026-06-05: Not secured Time Extended
36-32-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair.... Leaking water from ceiling throughout establishment. - From follow-up inspection 2026-06-05: Not repaired Time Extended
36-34-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in prep station by the dishwashing area . - From follow-up inspection 2026-06-05: Not cleaned Time Extended
Jun 4, 2026
Routine - Food
Warning Issued
01B-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit..... rotisserie chicken 49F, tuna salad 49F, tzatziki sauce 47F, pasta 48F in flip top reach in cooler . Food not prepped or portioned today , food being held more than 4 hours .... Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours....observed 3:39 pm cut tomatoes 50F in reach in cooler . Per operator food was prepped 9 am . Food being held over 4 hours. Stop sale issue . Operator discarded food .
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit..... rotisserie chicken 49F, tuna salad 49F, tzatziki sauce 47F, pasta 48F in flip top reach in cooler . Food not prepped or portioned today , food being held more than 4 hours . Stop sale issue. Operator discarded food. Corrective Action Taken Repeat Violation
03D-06-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours....observed 3:39 pm cut tomatoes 50F in reach in cooler . Per operator food was prepped 9 am . Food being held over 4 hours. Stop sale issue . Operator discarded food .
31A-11-4
Intermediate - Handwash sink used for other than handwashing....some food evidence in handwashing sink
05-06-4
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit...calibrated thermometer 35F , calibrated 40F
51-11-4
Basic - Carbon dioxide/helium tanks not adequately secured...2 co2 tanks by the walk in cooler .
36-32-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair.... Leaking water from ceiling throughout establishment.
36-34-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in prep station by the dishwashing area .
36-73-4
Basic - Floor soiled/has accumulation of debris ... underneath shelvings at walk in cooler .
23-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust in both handwashing sink . Employee cleaned. Corrected On-Site
42-01-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Operator hang up. Corrected On-Site