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4 findings recorded on Jun 16, 2026. 4 marked corrected on site.

1. Violation recordedItem 2-2D ↗

   Handwashing

   Observed the hand sink in the main kitchen blocked by a large trashcan. The only way the sink was accessible was to wash over the trashcan.

   Inspector’s full note

   Inspection item: Adequate handwashing facilities supplied & accessible

   Code 511-6-1.06(2)(o)

   Observed the hand sink in the main kitchen blocked by a large trashcan. The only way the sink was accessible was to wash over the trashcan. Pictures are attached. C/A A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf COS: Trashcan was removed Corrected On-Site. New Violation.

   Official report · Item 2-2D ↗

   Marked corrected on site

2. Violation recordedItem 2-2D ↗

   Handwashing

   Observed the handsink at the bar area without any paper towel. C/A Hand Drying Provision.

   Inspector’s full note

   Inspection item: Adequate handwashing facilities supplied & accessible

   Code 511-6-1.07(3)(b)

   Observed the handsink at the bar area without any paper towel. C/A Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf COS: Paper towels were replaced Corrected On-Site. New Violation.

   Official report · Item 2-2D ↗

   Marked corrected on site

3. Repeat violationItem 6-1A ↗

   Cold holding

   Observed several foods that were stored in the WIC with a temperature above 41*F. See temperature table for details.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

   Code 511-6-1.04(6)(f)

   Observed several foods that were stored in the WIC with a temperature above 41*F. See temperature table for details. C/A Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS: Some chicken was allowed to cool back to 41*F and other was tossed. Decision was made after a discussion with the manager Corrected On-Site. Repeat Violation.

   Official report · Item 6-1A ↗

   Marked corrected on site

Correction status comes from the dated report. Later changes may not be recorded here.