Mar 24, 2026
Routine - Food
Inspection Completed - No Further Action
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Right salad make line: roasted red peppers (50F - Cold Holding); sliced tomatoes (48F - Cold Holding). Employee closed lid and iced product
14-01-5
Basic - Bowl or other container with no handle used to dispense food. Observed 4oz portion cups in container on dried onion. Employee removed Corrected On-Site Repeat Violation
14-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Salad make line and pizza make line cutting boards have multiple deep cuts causing staining Repeat Violation
24-08-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on plastic cups in server station