Jan 7, 2026
Food-Licensing Inspection
Inspection Completed - No Further Action
22-42-4
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 10 PPM 100 PPM Corrected On-Site
08A-05-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs , stored over cooked chicken in kitchen make table unit. Operator relocated.
01B-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale.
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen make table unit sliced cheese (45-52F - Cold Holding)/ 4 hours ; operator discarded . Corrective Action Taken
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.
32-04-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-12-6
Basic - Covered waste receptacle not provided in women's bathroom. operator located cover . Corrected On-Site
10-17-4
Basic - In-use knife/knives stored in cracks between pieces of equipment.
33-11-4
Basic - Missing drain plug at dumpster.
23-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of stove and flat top soiled with grime.
33-16-4
Basic - Open dumpster lid. Operator closed lid, Corrected On-Site