ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
Canvass Re-Inspection
Jun 20, 2025
Pass
3 recorded violations
notedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
6-201.13 : DAMAGED FLOOR TILES THROUGHOUT REAR PREP/DISH WASHING AREA,LOOSE WALL BASE NEXT TO STOVE.
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.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
6-501.14 : MUST CLEAN GREASE BUILD UP ON HOOD OF COOKING EQUIPMENT.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
2-102.13 : OBSERVED NO FOOD HANDLERS TRAINING FOR EMPLOYEE MUST PROVIDE AND MAINTAIN.
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.
OBSERVED IMPROPER SANITIZING AT 0.0 PPM'S AT 3-COMPARTMENT SINK OF MULTI-USE UTENSILS.OBSERVED 3- COMPARTMENT SINK WITHOUT ANY SANITIZING WATER AT FAR RIGHT COMPARTMENT, OBSERVED 2 FEMALE EMPLOYEES AT SEPARATE TIMES WASHING DISHES AND RINSING UNDER RUNNING WATER AND PLACING IN DISH RACK TO DRY WITHOUT SANITIZING. INSTRUCTED MANAGER ON SETTING UP SINK TO SANITIZE PROPERLY. (PRIORITY 7-38-025)(COS)(CITATION ISSUED)
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.
OBSERVED IMPROPER TEMPERATURES OF TCS READY TO EAT COOKED FOODS ON HOT SELF-SERVICE BAR, SUCH AS 3LBS. PORK & CHICKEN BALLS-129.2F.5LBS. PORK-124.5F.5LBS. POTATO-123.4F.5LBS. MUSHROOM GRAVY-126.9F.THE PRODUCT WAS DISCARDED BY THE MANAGER. MUST HAVE HOT HOLDING FOODS AT 135.0°F OR ABOVE. APPX.18LBS.$60.(PRIORITY 7-38-005)(COS)(CITATION ISSUED)
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.
OBSERVED IMPROPER TEMPERATURES OF TCS READY TO EAT FOODS ON COLD SELF SERVICE BAR SUCH AS 3LBS. GREEK SALAD-53.2F.5LBS. REDDISH SALAD-54.3F. 5LBS. RED BEET SALAD-52.9F.5LBS. CUCUMBER SALAD-55.6F.3LBS. PUREE BEETS-53.6F.3LBS. CARROT SALAD-49.5F.5LBS. CUT WATERMELON- 54.0F.PRODUCT WAS DISCARDED BY MANAGER. MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. APPX.29LBS.$60.(PRIORITY 7-38-005)(COS)(CONSOLIDATED VIOLATION)
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.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED IMPROPER TEMPERATURE OF HOT SELF-SERVICE HOLDING UNIT AT 99.5°F AND COLD HOLDING SELF-SERVICE UNIT AT 46.9°F WITH TCS FOODS STORED INSIDE.MUST HAVE HOT HOLDING UNIT AT 135.0F OR ABOVE AND COLD HOLDING AT 41.0F. HOT HOLDING UNIT IS NOW AT 136.9°F AND COLD HOLDING 42.3°F.AFTER ADJUSTMENTS ON BOTH UNITS. (PRIORITY 7-38-005)(COS)(CITATION ISSUED)
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.
MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE (BULK,SQUEEZE BOTTLES,SHAKERS,ETC)
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED FOOD BOXES STORED ON FLOOR IN REAR PREP AREA & BAR MUST ELEVATE AND MAINTAIN.
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.
OBSERVED PERSONAL ITEMS (SHOES AND CLOTHING STORED ON CHAIRS AND ON FLOOR IN FRONT BAR AREA MUST REMOVE AND STORE PROPERLY.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE FROM SURFACES.
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.
MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM PREP TABLES,SHELVING UNITS,COUNTER TOP AT COFFEE STATION.MUST REMOVE CLEAN DISHES FROM INSIDE OF MOPSINK BASIN REWASH & SANITIZE AND STORE PROPERLY.
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.
MUST REPAIR OR REPLACE HOLE IN WALL NEXT TO REACH IN FREEZER,DAMAGED FLOOR TILES THROUGHOUT REAR PREP/DISH WASHING AREA,LOOSE WALL BASE NEXT TO STOVE.
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.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
MUST CLEAN GREASE BUILD UP ON HOOD OF COOKING EQUIPMENT.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
OBSERVED NO FOOD HANDLERS TRAINING FOR EMPLOYEE MUST PROVIDE AND MAINTAIN.
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.
PREVIOUS CORE VIOLATION FROM REPORT #2597256 7/9/24 NOT CORRECTED-#47-4-101.19 OBSERVED SHELVING IN 2 DOOR COOLER WITH CHIPPED AND RUSTED RACKS. INSTRUCTED MANAGER TO REPAIR OR REPAINT RACKS.#55-: 6-501.114: OBSERVED CLUTTER IN BAR AREA AS WELL AS KITCHEN. INSTRUCTED MANAGER TO DECLUTTER TO AVOID PEST HARBORAGE. (PRIORITY FOUNDATION 7-42-090)(CITATION ISSUED)
In plain English
An issue that does not fit the common categories. Check the official wording for details.
OBSERVED SHELVING IN 2 DOOR COOLER WITH CHIPPED AND RUSTED RACKS. INSTRUCTED MANAGER TO REPAIR OR REPAINT RACKS OBSERVED ALUMINUM FOIL WRAPPED EQUIPMENT AND SHELVING IN KITCHEN INSTRUCTED MANAGER TO REMOVE FOIL.
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.
OBSERVED CLUTTER IN BAR AREA AS WELL AS IN KITCHEN. INSTRUCTED MANAGER TO DECLUTTER TO AVOID PEST HARBORAGE.
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.