May 11, 2026
Routine - Food
Inspection Completed - No Further Action
35A-02-7
High Priority - Live, small flying insects found 1 live fly in Togo area
03F-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Steak on front counter had no time mark, manager was able to determine what time it was put out at counter and properly time marked steak Corrected On-Site
03B-01-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken (113F - Hot Holding) at front service counter, manager reheated chicken to 165F cooked chicken (115F - Hot Holding) sitting on top of prep table across from grill, cook reheated to 187F Corrected On-Site
31A-09-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in dish area blocked by mop bucket, manager moved mop bucket Corrected On-Site
31B-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink in prep area, manager restocked paper towels Corrected On-Site
14-09-4
Basic - Cutting board has cut marks and is no longer cleanable. All red cutting boards and the green cutting board
13-04-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee preparing food in Togo area, employee left for lunch shift