Apr 28, 2026
Routine - Food
Inspection Completed - No Further Action
12A-29-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked an item of the floor then handled clean equipment without washing their hands. Employee removed the equipment to be sanitized and washed their hands. Corrective Action Taken
01B-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Containers of Butter (77F - Cold Holding) stored at room temperature next to the cook line. Operator stated the butter was stored at room temperature overnight. Operator discarded the butter.
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Containers of Butter (77F - Cold Holding) stored at room temperature next to the cook line. Operator stated the butter was stored at room temperature overnight. Operator discarded the butter.
31A-11-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed an employee filling a container with water in the hand wash sink next to the cook line. Employee discarded the water. Corrected On-Site Repeat Violation
31B-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at the hand wash sinks next to the cook line and the bar area. Employee placed paper towels at the hand wash sinks. Corrected On-Site
14-09-4
Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards on the cook line. Corrected On-Site
14-47-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Front of reach in cooler on cook line missing cover strip and is not non-absorbent, smooth, and easily cleanable. Repeat Violation