Apr 12, 2025
Routine - Food
Inspection Completed - No Further Action
03B-01-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed tripe soup (119F) as per operator less than 30 minutes. Operator proceeded to reheat soup during inspection. Corrective Action Taken
22-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting board.
31B-03-4
Intermediate - No soap provided at handwash sink. Operator provided soap,during inspection. Corrected On-Site
02C-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork not date marked inside reach in cooler. As per operator over 24 hours.
51-18-6
Basic - No copy of latest inspection report available.