Jan 12, 2026
Routine
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed multiple temperature controlled for safety foods stored above 41F including, in walk-in cooler : ranch dressing 45F, bleu cheese dressing 45F; in prep-top : cut leafy greens 45F and cooked chicken wings 46F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. All food discarded by manager during inspection.
12A - contamination prevented during food preparation, storage, display
Regulation: 511-6-1.04(4)(z) - miscellaneous sources of contamination (c)
Observed multiple containers of dry chicken batter stored with water buildup on lids. Food shall be protected from contamination that may result from miscellaneous water. Contents of containers discarded by manager during inspection.
13A - posted: permit/inspection/choking poster/handwashing
Regulation: 511-6-1.02(1)(d) - displaying of the inspection report (c)
Observed no current inspection report posted. Current inspection report shall be posted within 15ft. of entrance, at a height of 5-7 ft., one foot away in order to be read by customers.