Mar 17, 2026
Routine - Food
Inspection Completed - No Further Action
08A-20-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef steak and raw pork stored in same container in standing unit across 3 compartment sink, operator separated and stored properly. Corrected On-Site
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (58F - Cold Holding) at front counter, as per operator less than 40 minutes. Operator moved to reach in cooler. Corrective Action Taken
03E-02-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed cooked pork (116F - Hot Holding); on steam table over 2 hours, employee removed and proceeded to reheated cooked pork (168F - Reheating) Corrected On-Site
02C-03-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed commercially processed red peppers not date marked inside reach in cooler at front counter, as per operator can was opened and held more than 24 hours.
12A-03-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing their hands at 3 compartment sink. Manager coached employee on proper procedures. Repeat Violation
31A-11-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed food residue on hand wash sink at front counter next to rice cooker.
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 prepared onsite and held more than 24 hours not properly date.
23-24-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed in reach in cooler at cook line.
13-03-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaging food preparation not wearing a hair restraint. Repeat Violation
23-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on drawers at cook line.
22-16-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in al standing units at dry storage area. Repeat Violation
21-11-4
Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Observed at cook line, operator discarded during inspection.
08B-12-5
Basic - Stored food not covered. Observed cooked pork container not covered inside reach in cooler at front counter.