Apr 28, 2026
Food-Licensing Inspection
Inspection Completed - No Further Action
22-41-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.0 ppm The triple sink set up to sanitize 200 ppm quaternary
09-01-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Server cutting toast with bare hands Toast was discarded and server washed hand and put gloves on Corrected On-Site
08A-05-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter pats 70F Butter was refrigerated. Corrective Action Taken
11-27-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-26-1
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
22-20-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
31B-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. In dish area