Feb 11, 2026
Routine - Food
Inspection Completed - No Further Action
03B-01-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -tomato sauce at 121°f. In warmer for 1 hour. Operator turned up temperature on unit Corrective Action Taken
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. -cooked pork in reach in cooler.
12B-07-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
40-06-5
Basic - Employee cellphone in preparation area.
12B-12-5
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
10-20-4
Basic - In-use tongs stored on equipment door handle between uses.
05-09-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. -no ambient thermometer in white refrigerator.
16-46-4
Basic - Old labels stuck to food containers after cleaning.