May 27, 2026
Routine - Food
Administrative complaint recommended
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. Employee on cook line sliced sandwich holding bread with bare hands. Manager asked employee to put on gloves. Corrective Action Taken
22-57-6
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish machine has a high temp of 130F on inspector thermometer. Manager strip did not change color. Manager asked employee to set up triple sink for ware washing. Repeat Violation Admin Complaint
35A-02-7
High Priority - Live, small flying insects found Three flies in kitchen area.
01B-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 50-67F in cambro in reach in cooler at server station. Butter was on table under pass thru window upon inspector arrival. Discussed Time as a Public Health Control (TPHC) with manager. Stop sale issued.
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 50-67F in cambro in reach in cooler at server station. Butter was on table under pass thru window upon inspector arrival. Discussed Time as a Public Health Control (TPHC) with manager. Stop sale issued.
31A-11-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink at bar has ice inside. Scrub pads and sink stoppers in hand washing sink in ware wash area. All were removed. Corrective Action Taken Repeat Violation
41-17-4
Intermediate - Spray bottle containing toxic substance not labeled. Two bottles of sanitizer at front bar. Bottle of window cleaner in office area.
12B-07-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. One employee bottle of water over fruit in reach in cooler in server station. One employee drink on cutting board. All were moved. Corrected On-Site
08B-49-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee meal over clean dishes on clean dish shelf. Moved during this inspection. Corrected On-Site
40-06-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Glasses and phone on shelf over clean dishes. Moved during this inspection. Corrected On-Site
24-08-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups in server station. Pans on clean dish shelf.
23-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around doors of all reach in coolers soiled with black substance.
16-46-4
Basic - Old labels stuck to food containers after cleaning. Old labels on clean pans on dish rack.
35B-05-4
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Gap under back door, flies present.