Apr 27, 2026
Food-Licensing Inspection
Inspection Completed - No Further Action
22-42-4
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 200ppm, staff diluted 100ppm
08A-05-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs on top shelf over salad dressings in walk in cooler, eggs relocated Corrected On-Site
16-33-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
22-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on prep coolers
31A-09-4
Intermediate - Handwash sink not accessible for employee use at all times. Baking sheet covering hand sink next to triple sink
16-37-1
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
03F-10-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided to operator during inspection
36-37-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over kitchen
14-11-5
Basic - Equipment in poor repair. Torn cooler gaskets
36-73-4
Basic - Floor soiled/has accumulation of debris. Accumulation of grease under cook line
23-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Coller gaskets soiled Sides of fryers soiled