Dec 3, 2025
Routine - Food
Inspection Completed - No Further Action
High Priority: 1Intermediate: 1Total: 2
03B-01-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Ribs at 91°, less than 4 hours per operator. Reheated started during inspection. Corrective Action Taken
31B-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.