Apr 17, 2026
Routine - Food
Inspection Completed - No Further Action
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. In the walk in cooler, bulk soup container from previous day cooled overnight with covered lid. soup (67F - Cold Holding) operator removed to discard. Corrective Action Taken
08A-20-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the stand up reach in cooler, raw chicken stored over raw steak. Operator switched storage levels. Corrected On-Site
01B-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the walk in cooler, bulk soup container from previous day cooled overnight with covered lid. soup (67F - Cold Holding) operator removed to discard. Corrective Action Taken
22-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep line with debris build up in blade. Employee removed to clean and sanitize. Corrective Action Taken
12B-07-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on in use prep table of cook line. Employee relocated. Corrected On-Site
14-11-5
Basic - Equipment in poor repair. Stand up reach in freezer door gasket torn. Reach in chest freezer door gasket torn. Repeat Violation
06-01-5
Basic - Time/temperature control for safety food thawed in an improper manner. Gizzards thawing in container on speed rack at side of cook line. Employee relocated. Corrected On-Site
14-12-4
Basic - Utensils in poor condition. Duct tape used to repair food container lid for raw steak in reach in cooler,