Just the Tip

Inspector's notes

Observed no probe thermometer in establishment at time of inspection. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection. Corrective Action: Correct prior to re-inspection on Friday, August 14th, 2026.

Inspector's notes

Observed no verification of certified food manager onsite at the time of inspection. 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 handwashing sink without readily available paper towels/hand dry provision. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection. Corrected at the time of inspection. Consecutive repeat violation: 2nd.

Inspector's notes

Observed generic spray bottle by three-compartment sink without common name. Person in charge stated that it was dawn and water. Bottles were labeled at the time of the inspection. Ensure any generic chemical bottles are always labeled with their common name. PIC labeled the spray bottle at the time of inspection. Corrective Action: Corrected at time of inspection. Consecutive repeat violation: 2nd.

Inspector's notes

Observed handwashing sink without readiliy available paper towels/hand dry provision. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection.

Inspector's notes

Observed two generic spray bottles in a crate under the handwashing sink without their common name. Person in charge stated that it was dawn and water. Bottles were labeled at the time of the inspection. Ensure any generic chemical bottles are always labeled with their common name.

Inspector's notes

Core-2-102.12(A), C: Certified Food Protection Manager....The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In bottom portion of prep table cooler, full covered container of raw hamburger stored over bags of ready to eat cut produce and sliced cheeses. All raw animal proteins are to be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. Instructed employee to 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

Establishment did not have proof of site visit to commissary for food preparation, wastewater disposal, or clean water fill up before event. Maintain copy of commissary log, showing daily visits for food prep, either paper copy or picture on cell phone. Corrective Action: Correct prior to next routine inspection.