Apr 8, 2026
Food-Licensing Inspection
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 reach in cooler, Cooked pork (55F - Heated Cooling ); Cooked Turkey (56F - Heated Cooling ), per operator, foods it prepped or portioned today. Foods prepared two days ago, and held in reach in cooler. Manager discarded foods. See Stop Sale.
14-31-5
High Priority - Nonfood-grade bags used in direct contact with food. Pot of cooked rice covered with grocery bag on stove. Educated manager on using only food grade bags to come in contact with food. Bag was removed from rice. Corrected On-Site
08A-05-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked chicken in reach in cooler in kitchen. Educated manager on proper storage, and raw eggs were moved to bottom shelf. Corrected On-Site
01B-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in cooler, Cooked pork (55F - Heated Cooling ); Cooked Turkey (56F - Heated Cooling ), per operator, foods it prepped or portioned today. Foods prepared two days ago, and held in reach in cooler. Manager discarded foods. See Stop Sale.
31A-09-4
Intermediate - Handwash sink not accessible for employee use at all times. Detergent, bags and other items stored in handwashing sink in kitchen. Manager removed items from sink. Corrected On-Site
16-37-1
Intermediate - No chlorine test strips provided when using chlorine sanitizer at three-compartment sink/warewashing machine or wiping cloths.
31B-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Manager provided paper towels at handwashing sink. Corrected On-Site
16-13-5
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. 3 compartment sink not set up correctly.No sanitizer set up in sink. Employee washing dishes, and not using sanitizer for sanitizing dishes. Educated employee on sanitizing dishes after washing. 3 compartment sink set up with chlorine sanitizer. Corrective Action Taken