May 14, 2026
Routine - Food
Inspection Completed - No Further Action
03D-01-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Soup made with broth left out overnight temping 80F. Rice made yesterday left out overnight temping 60F. See stop sale.
01B-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Soup with beef broth 80F, rice 60F left out overnight not allowing to cool properly.