Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
3 inspections
Routine Inspection
Jul 17, 2026
Pass
3 recorded violations
minorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
1. There is a large cut out in the ceiling above the upright freezers.
2. The floor behind the upright freezers have an accumulation of debris.
[CA] Maintain the floors, walls, and ceilings of the facility clean and in good repair. Repair the ceiling with a smooth, easily cleanable finish.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Demonstration of knowledge; food safety certification
Inspector’s notes
Repeat Violation: Food handler card for staff is unavailable.
[CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Hot dogs in the left roller were measured between 110-120F in the ready to serve area. Per staff, they moved from the reheating side to the hot holding side about an hour prior.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[SA] Staff time marked the hot dogs for discard.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
1. There area two square holes on the walls above the hand sink in the back of house area.
2. The wall base is in disrepair where the floor sink in the office is.
[CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Demonstration of knowledge; food safety certification
Inspector’s notes
1. Facility's Food Safety Certificate is expired.
[CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
2. Several of the staff's food handler cards are either expired or lack one.
[CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
In the office, at the floor sink, waste water discharge pipes/hoses lack an air gap.
[CA] Liquid waste must drain into a floor sink or other approved type of receptor equipped with a minimum 1" air gap.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
3 packs of buns were found to be adulterated with a green mold-like substance.
[CA] Moldy food shall be removed immediately from use.
[COS] Items were discarded. See VC&D report.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Potentially hazardous foods held in the undercounter cooler were measured at 57°F. Per staff the food has been in the cooler since yesterday.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] Items were discarded. See VC&D.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Repeat Violation: The Environmental Health Permit is posted in the office.
[CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.