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Inspector's notes

No Certified Food Protection Manager was available at time of inspection. PIC stated that they have a certificate but were unable to produce it at time of inspection. Informed PIC that a CFPM is required to be onsite during all hours of operation. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed yogurt parfaits, cake slices, fruit cups, and pies available for purchase in unlabeled grab-n-go containers in grab-n-go case. Informed PIC that each item needs to be labeled with the following information: All packaged food labels must include the following items: (1) the common name of the food, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the food; (3) an accurate declaration of the net quantity of contents; (4) the name and place of business of the manufacturer, packer, or distributor; (5) the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient; (6) except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(q)(3) -(5), nutrition labeling as specified in 21 CFR 101 -Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling; and (7) for any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin. Corrective Action: Correct prior to next routine inspection. ***** 2nd Consecutive Violation *****

Inspector's notes

No Certified Food Protection Manager was available at time of inspection. PIC stated that they have a certificate but were unable to produce it at time of inspection. Informed PIC that a CFPM is required to be onsite during all hours of operation. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Establishment does not possess a vomit and diarrheal clean up kit or procedure. Informed PIC that a kit and procedure are required to be maintained onsite at all times. Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. Corrective Action: Correct prior to re-inspection on 8/21/2026.

Inspector's notes

Observed diced tomatoes, sliced tomatoes, and shredded lettuce with internal temperatures ranging 45*F-50*F. Staff informed that these items were placed on the line about an hour prior. Observed these items double panned at time of inspection. Discussed with PIC proper cold holding cannot occur with double pans due to the interference of the cold reaching the final pan. Suggested to PIC and staff to use single pans only. Staff placed the tomatoes and lettuce in alternate refrigeration at time of inspection to cool back down to 41*F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed date marks missing on sliced turkey, ham, and roast beef, cut watermelon, cut cantaloupe, and potato and macaroni salad from a commercial container. Informed PIC that these items are TCS and must be date marked when they are sliced or opened from commercial packaging. PIC date marked these items with the preparation date at time of inspection. Reviewed with PIC the items that need to be date marked. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1).

Inspector's notes

Observed yogurt parfaits, cake slices, fruit cups, and pies available for purchase in unlabeled grab-n-go containers in grab-n-go case. Informed PIC that each item needs to be labeled with the following information: All packaged food labels must include the following items: (1) the common name of the food, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the food; (3) an accurate declaration of the net quantity of contents; (4) the name and place of business of the manufacturer, packer, or distributor; (5) the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient; (6) except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(q)(3) -(5), nutrition labeling as specified in 21 CFR 101 -Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling; and (7) for any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin. Corrective Action: Correct prior to next routine inspection. ***** 2nd Consecutive Violation *****

Inspector's notes

Observed raw ground beef patties stored above a box of raw shell eggs in the walk-in. Informed PIC that the eggs and ground beef need to be stored based on final cooking temperature. PIC relocated the eggs a time of inspection and stored the raw animal proteins properly. In walk-in, observed non-continuously cooked beef cooling above cooked chicken wings and boxes of produce (lettuce and bell peppers). Informed PIC that non-continuously cooked raw animal proteins must be treated/stored as raw. PIC relocated the beef and properly stored all raw animal proteins and RTE foods. Provided non-continuous cooking guidance document via email. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed grilled onions, grilled bell peppers, and cooked mushrooms being held on the cook line with internal temperatures ranging 118*F-130*F. Cook stated that these items were cooked less than an hour prior. Instructed cook to increase the water temperature of the unit and to reheat these items to 165*F. Cook reheated these items to 165*F before placing them back into hot holding. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed three trays of in-house sliced deli meats (turkey, roast beef) with no date marks. PIC stated that they slice every few days and these were sliced the day prior. Informed PIC that the deli meats need to be labeled with the day that they are cut and not held for more than 7 days. PIC date- marked the deli meats at time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two cans of ant and roach spray stored below the three-compartment sink. Informed PIC that pest control chemicals may not be stored onsite and if pest control is needed, it needs to be applied by a certified applicator. PIC discarded the cans at time of inspection. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed yogurt parfaits, cake slices, fruit cups, and pies available for purchase in unlabeled grab-n-go containers. Informed PIC that each item needs to be labeled with the following information: All packaged food labels must include the following items: (1) the common name of the food, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the food; (3) an accurate declaration of the net quantity of contents; (4) the name and place of business of the manufacturer, packer, or distributor; (5) the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient; (6) except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(q)(3) -(5), nutrition labeling as specified in 21 CFR 101 -Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling; and (7) for any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In the main prep cooler, observed cut tomatoes, cut lettuce, in house made ranch (buttermilk), deli ham, deli turkey, and numerous cheese types (cheddar, Swiss, Pepper Jack) having internal temperatures of 50-52*F. Unit had an ambient temperature of 52*F using min/max thermometer. Also, in the standing cooler near the fryers, observed cooked chicken, cooked hotdogs, cut lettuce, raw chicken and raw beef having internal temperatures of 48-68*F. Person in charge states these foods were placed in these units less than 3 hours prior to the inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the main prep cooler having an ambient temperature of 52*F. Also observed the standing cooler near the fryers having am ambient temperature of 63*F using a min/max thermometer. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Reinspection will be conducted within 10 days. Corrective Action: Correct prior to re-inspection.

Inspector's notes

The west handwashing sink had no hand soap in the dispenser. Always maintain hand soap at all handwashing sinks. Corrective Action: Corrected at time of inspection.

Inspector's notes

The wiping cloth bleach concentration was measured at 100 ppm Cl2, but soap had been added to the water and bleach solution. Only use clean water and 50 to 100 ppm chlorine. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The grease bin lid was left open. Maintain grease bin lid and dumpster lids closed at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In the walk in cooler, observed raw shelled eggs being stored below raw beef patties. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked chili being hot held but having an internal temperature of 109-112*F. Person in charge states this food item was put in the unit less than 2 hours prior to inspection. Unit was turned off by accident but turned was turned on at the time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection. 2ND REPEAT VIOLATION.

Inspector's notes

In the walk in cooler, observed chili (cooked beef), in house ranch (butter milk), cut cabbage and opened nacho cheese not having any date marking. Person in charge states these foods were made/opened 2-3 days prior to inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection. 2ND REPEAT VIOLATION.

Inspector's notes

Observed macaroni and cheese being hot held but having an internal temperature of 110-119*F. Person in charge states this food item was put in the unit less than 2 hours prior to inspection. Unit was turned off by accident but turned was turned on at the time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the walk in cooler, observed in house in house tzatziki, opened marinara sauce, chili (cooked beef), in house ranch (butter milk), and opened sour cream not having any date marking. Person in charge states these foods were made/opened 2-6 days prior to inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.