Oct 17, 2025
Food-Licensing Inspection
Inspection Completed - No Further Action
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. Observed an employee make bare hand contact with ready to eat pita bread. Educated the employee on proper food handling procedures. Corrective Action Taken
08A-05-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cooked pasta in the 2-door reach in cooler in the kitchen.
29-42-4
High Priority - Vacuum breaker missing at mop sink with a splitter added to mop sink faucet.
16-37-1
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit.
02B-02-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. The operator was printed and posted a consumer advisory. Corrected On-Site
02C-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed stuffed grape leaves prepared on site and held for more than 24 hours with no date marked.
10-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use scoops stored in 93F standing water on the cook line.
31B-04-4
Basic - No handwashing sign provided at a hand sink used by food employees in the restroom.
25-05-4
Basic - Single-service articles improperly stored. Observed plastic to go containers stored on the floor in the kitchen.