Dec 5, 2025
Food-Licensing Inspection
Inspection Completed - No Further Action
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded cheese in top area of reach in cooler at 44°f.
05-05-4
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Corrected On-Site
22-02-4
Intermediate - Food-contact surface soiled. -heavy grease build up, soil residues on baking sheets.
31B-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site
31B-03-4
Intermediate - No soap provided at handwash sink. Corrected On-Site
32-02-4
Basic - Bathroom door left open other than during cleaning or maintenance.
32-04-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
36-34-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust and grease in kitchen.
36-03-4
Basic - Cove molding at floor/wall juncture broken/missing.
12B-07-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
36-73-4
Basic - Floor soiled/has accumulation of debris in dishwashing area.
36-11-4
Basic - Floors not maintained smooth and durable. -broken tiles under pizza oven. -broken tiles in kitchen.
14-38-4
Basic - Food storage container/container lid cracked or broken.
36-24-5
Basic - Hole in or other damage to wall in dish washing area.
23-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -dust buildup on floor fan in kitchen. -paper towel and hand soap dispenser soiled. -wire shelving in kitchen soiled with food debris. -rolling carts in walk in cooler soiled with old food debris.
14-33-4
Basic - Reach-in cooler shelves with rust that has pitted the surface.
42-01-4
Basic - Wet mop not stored in a manner to allow the mop to dry.