Jan 15, 2026
Routine - Food
Inspection Completed - No Further Action
03F-03-5
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4 or 6-hour limit. -blanched fries removed from walk-in cooler less than 1 hour ago, held at room temperature on cook line. Sticker next to product states 24 hour hold time. Operator created correct label. Corrected On-Site
29-34-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -missing between red hose and splitter. Repeat Violation
22-59-4
Intermediate - Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit. -operator thermometer reading 200°max rinse temp in dish machine, gauge reading rinse temp is 195°. Operator will calibrate thermometer, call for repair if necessary.