Jan 14, 2026
Routine - Food
Inspection Completed - No Further Action
High Priority: 2Basic: 2Total: 4
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 50 F in ice bath. Employee placed more ice in ice bath. Corrective Action Taken
03B-01-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage 114 F, chicken 122 F in steam well. Employee began reheating. Corrective Action Taken
14-01-5
Basic - Bowl or other container with no handle used to dispense food. Cup with no handle in ice bin.
31B-04-4
Basic - No handwashing sign provided at a hand sink used by food employees.