Jun 11, 2026
Routine - Food
Inspection Completed - No Further Action
22-42-4
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 10ppm) Operator added more chlorine, rechecked at 100ppm. Corrected On-Site
12A-27-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Operator Cracked raw shell eggs, replaced gloves with no hand wash then assembled breakfast sandwich. Educated operator on proper hand washing procedures. Operator washed hands. Corrective Action Taken
08A-08-5
High Priority - Raw animal food stored in same container as ready-to-eat food. Observed Raw sausage stored in same container as fully cooked salami at cook line flip top cooler. Operator stored products properly. Corrected On-Site
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 ground beef over raw whole muscle sirloin flap meat at walk in cooler. Operator stored products properly. Corrected On-Site
01B-13-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Chipotle (canned chipotle) ranch 6/3 at walk in cooler, chicken pate 5/30 at stainless reach in cooler.
01B-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pastry case: cheesecake (46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pastry case: cheesecake (46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
03B-01-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. display case: chicken patties (88-92F - Hot Holding) Per operator, out of temperature for approximately 1 hour. Operator decided to use time control. Operator placed time stamp for remaining 3 hours. Time control procedure emailed to operator. Corrective Action Taken
41-27-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator corrected to 100ppm chlorine sanitizer. Corrected On-Site