Oct 29, 2025
Food-Licensing Inspection
Inspection Completed - No Further Action
08A-05-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw hamburgers stored over mushroom caps under grill on cook line, mushrooms moved. Cooked shrimp and empanada wraps under raw lobster tails in small walk in cooler in prep area, shrimp and wraps moved. Raw beef stored over pesto sauce in reach in cooler on main make line, sauce moved. Corrected On-Site
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut spring mix (45F - Cold Holding); cut tomatoes (45F - Cold Holding) in flip top reach in cooler on secondary make line adjacent to main cook line, per chef lid has been left open for less then 1 hour while containers had plastic covering removed.
02C-03-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open bag of hot dogs in reach in cooler between main cook line and perp area, per chef bag was opened Sunday.
31A-09-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash station in prep area by office blacked by trash can, trash can moved. Corrected On-Site
16-62-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Chef not able to find any device for testing hot water temperature in dish machine.
13-04-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. 1 employee on cook line preparing food.
08B-38-4
Basic - Food stored on floor. Cooking oil at end of cook line under hand wash station, oil moved. Corrected On-Site