Mar 10, 2026
Routine - Food
Call Back - Complied
Mar 4, 2026
Routine - Food
Warning Issued
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. Cheese sauce 50F-60F in walk in cooler. Cooked yesterday kept in a deep covered container. See stop sale Warning
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cheese sauce 50F-60F in walk in cooler. Cooked yesterday kept in a deep covered container. Warning
22-41-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly 0ppm. Warning
09-01-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook plating buns with bare hands. Cook put gloves on. Corrected On-Site Warning
03D-15-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cheese sauce 50F-60F in walk in cooler. Cooked yesterday, kept in a deep, covered container. Warning
31A-09-4
Intermediate - Handwash sink not accessible for employee use at all times, blocked by a speed rack on cook line. Operator removed speed rack. Corrected On-Site Warning
22-20-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning
21-08-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength 50ppm on cook line. Operator set up fresh solution at 200ppm. Corrected On-Site Warning