Feb 4, 2026
Routine
3-1C - food in good condition, safe, and unadulterated
Regulation: 511-6-1.04(3)(e) - package integrity (pf)
Observed boxes of frozen pizza dough covered in water in walk-in freezer
Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants.
COS - PIC voluntarily discarded
1-2A - pic present, demonstrates knowledge, performs duties
Regulation: 511-6-1.03(2) - pic present (pf)
Observed no person in charge of compliance with food safety rules at time of inspection. Shift manager onsite could demonstrate some but not all duties. Staff at time of inspection could not demonstrate proper training in tasks such as sanitizing and testing sanitizer concentrations. Manager was uncontactable for the first 2 hours during inspection.
There must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance with the following: (k) Proper Sanitizing. Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing;Pf ... (n) Food Safety Training. Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.
Correct by training staff in all aspects of food safety and active managerial control. Correct by 2/14/26
1-2B - certified food protection manager
Regulation: 511-6-1.03(3)(a) - food safety manager certification (pf)
Observed no CFSM on site, previously discussed with managers that they needed a CFSM who would be on site
Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. (b) At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken. (d) The CFSM shall: (i) Be the person-in-charge while on the premises of the food service establishment and shall designate someone else to be the person in charge when not on the premises; (ii) Supervise and instruct food service employees in the techniques of sanitary food handling and proper maintenance of the facility; (iii) Offer a training program for all food service employees to satisfy employee proficiency in their job responsibilities for food safety; (iv) Communicate with representatives of the Health Authority about the effectiveness of employee training programs; and (v) Assess training needs of the food service employees and request formal training as needed.
Correct by 2/14/26
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(6)(l) - mechanical warewashing, hot water sanitization temperatures(p)
Observed mechanical warewashing machine sanitizing rinse reaching no higher than 150F.
CA: In a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194ºF (90ºC), or less than: (i) For a stationary rack, single temperature machine, 165ºF (74ºC); (ii) For all other machines, 180ºF (82ºC).
Correct by 2/7/26 - send proof of correction to inspector via email
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(8)(a) - before use after cleaning(p)
Observed no sanitizer in sanitizer buckets, only soap and water mix. Employees believed they were using sanitizer but upon demonstration showed that they were using the soap and water faucet to fill the buckets.
CA: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning.
COS: PIC refilled buckets with sanitizer solution at 3-compartment sink
16A - hot and cold water available; adequate pressure
Regulation: 511-6-1.06(1)(g),(h) - water supply, capacity; pressure (pf)
Observed no hot water (temp measured as 58F) in mens bathroom sink. Issue had been brought to management attention in previous inspection.
CA Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment.
Correct by 2/14/26 send proof of correction to inspector via email.
13A - posted: permit/inspection/choking poster/handwashing
Regulation: 511-6-1.02(1)(f)(1) - permit, displayed (c)
Observed permit of prior owner (dated 2017) displayed on wall
CA: Post the current permit in a location in the food service establishment that is conspicuous to consumers
COS: Inspector provided updated permit and PIC posted
15B - warewashing facilities: installed, maintained, used; test strips
Regulation: 511-6-1.05(3)(h),(i),(j) - temperature measuring device, manual warewashing; sanitizing solutions, testing device (pf)
Observed no test strips or thermometer capable of measuring the max temp of the high-temp mechanical dish machine.
- In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature.
Correct by 2/14/26 - send proof of correction to inspector via email
15B - warewashing facilities: installed, maintained, used; test strips
Regulation: 511-6-1.05(2)(cc) - warewashing, automatic dispensing of detergents and sanitizers (pf)
Observed the warewashing machine in consistently dispensing cleaning solutions and rinse aid due to air bubbles in tubes for chemicals.
CA: A warewashing machine that is installed after September 12, 2007 shall be designed and equipped to: automatically dispense detergents and sanitizers Pf and incorporate a visual means to verify that detergents and sanitizers are delivered or a visual or audible alarm to signal if the detergents and sanitizers are not delivered to the respective washing and sanitizing cycles.
Correct by priming or adjusting chemical containers. Send proof of repair to inspector by 2/14/26