| Date | Score | Inspection type | Critical | Result |
|---|---|---|---|---|
| 2026-09-22 | 96 | District A, Sector 7 · 2 findings | — | — |
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Observations and corrective actions
Inspector remarks
Item #10 The ware washing machine must provide a proper level of sanitizer. As a general rule, the level should be tested on a daily basis using the strips. Steps taken if the sanitizer level is not reached. Use the three compartment sink sanitizing sink to sanitize dishware. This has a proper level. Call the company and have the machine looked at. The tube delivering the chlorine continued to have air bubbles in it, indicating that a proper dose is not being delivered into the system. Item #38 Time/temperature controlled for safety food, thawing. During thawing must TCS Food temperatures must remain at 5 degrees Celsius (41 degrees Fahrenheit) or less through out the food. The preferred method is cold holding thawing food at or below 41 degrees Fahrenheit. Other methods include: submerging food completely under continuously running cool (70 degrees Fahrenheit) with enough force to dislodge particulates; thawing in a microwave and immediately placed in cooking equipment to bring to a full cook; cooking it from frozen to fully cooked; and using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.
Inspector: John Payelle
· Corrected on site: 0
· Repeat violations: 0
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| 2026-09-11 | 97 | District A, Sector 7 · 1 finding | — | — |
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Observations and corrective actions
Inspector remarks
ITEM #2 All items were documented then the system decided to go dead. Lost all documentation on what was thrown away and temperatures. Observed the refrigerator was packed tight not alowing the unit to circulate air. Once the items were discarded and the unit was empty it went to 41 degrease quickly.
Inspector: John Payelle
· Corrected on site: 0
· Repeat violations: 0
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| 2026-08-07 | 94 | District A, Sector 7 · 2 findings | — | — |
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Observations and corrective actions
Inspector remarks
Item#2 The prep unit thermometer was indicating 52 degrees F. Refrigeration units have thermometers to see what temperature the unit is holding. if it is off, then action must be taken. Monitor the temperatures of units and act accordingly. Item #6 The establishment has a time only as a public heath control with written procedures. This allows vegetables and proteins to be kept off temperature control and states a time of 4 hours after being taken off temperature control shall be marked on the container. The container of pork had a 6 day discard date label and nothing to indicate a 4 hour time limit. Follow your written procedures and label items with a discard time at four hours.
Inspector: John Payelle
· Corrected on site: 0
· Repeat violations: 0
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| 2026-08-06 | 95 | District A, Sector 7 · 2 findings | — | — |
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Observations and corrective actions
Inspector remarks
Item #10 The ware washing machine must provide the sanitizing solution in the proper range. They tried trading out the feed and did not change the results. The service company was called. Sanitize the ware in the three compartment sink with quaternary ammonia for the sanitizing agent this is dispensing the proper amount. Item #28 Any prepared on-site TCS foods held greater than 24 hours must be labeled with a consume by date 7 days after date prepared with day 1 being the date prepared (date plus 6, example 1st of the month would be a consume by date on the 7th of the month). The start time on the label of the item above was 8/6 with a consume by date of 8/16. This is 11 days. Reviewing the company recipe fort he sauce shows a 10 day shelf life. Unless a information can be provided that this is a good shelf life date based on food safety, then it must be held at the 7 days.
Inspector: John Payelle
· Corrected on site: 0
· Repeat violations: 0
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| 2026-07-27 | 97 | District A, Sector 7 · 2 findings | — | — |
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Observations and corrective actions
Inspector remarks
Item #19 There must be a backflow prevention device between a fresh water source and any possible contaminant. With the spray hose on a sink, an air gap is used. The air gap is defined as a physical break between the fresh water outlet and the fill level of the plumbing fixture of a minimum of 1 inch or 2x the diameter of the freshwater outlet which ever is larger. Repair or replace the hose to provide this air gap when hanging freely. Item #19 The design standard for a pipe applied atmospheric vacuum breaker states that it must not be placed under constant pressure greater than 12 hours. Placing a shut off valve after the device leads to a situation where the shutoff valve is used to turn off the hose rather than the faucet. This puts the device under constant pressure greater than 12 hours. Remove the shut off valve after the hose or use a backflow prevention device installed by a certified backflow prevention plumber to install a backflow device for the application.
Inspector: John Payelle
· Corrected on site: 0
· Repeat violations: 0
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| 2026-07-27 | 90 | District A, Sector 7 · 5 findings | — | — |
|
Observations and corrective actions
Inspector: John Payelle
· Corrected on site: 0
· Repeat violations: 0
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| 2026-02-20 | 99 | District A, Sector 7 · 1 finding | — | — |
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Observations and corrective actions
Inspector remarks
ITEM #35 Effective hair restraint has two purposes: 1) it keeps hair from contacting food during preparation; and 2) it deters employees from touching the hair.
Inspector: John Payelle
· Corrected on site: 0
· Repeat violations: 0
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| 2026-01-14 | 97 | District A, Sector 7 · 2 findings | — | — |
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Observations and corrective actions
Inspector remarks
Item #31 The hot water temperature minimum required for a handwashing sink is 100 degrees F. There is a Temperature moderating valve on this sink, have it adjusted to meet the 100 degree minimum for the sink.
Inspector: John Payelle
· Corrected on site: 0
· Repeat violations: 0
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| 2026-01-13 | 100 | District A, Sector 7 | — | — |
| 2025-12-23 | 100 CLOSED | District A, Sector 7 | — | — |
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Inspector remarks
They had a release of the Ansul system around 7:30 PM the kitchen was closed for clean up. A review of actions taken was asked. They appear to have thrown away all exposed food. The system was being worked on for activation. They are not operating the kitchen until the system is back operational. A QR Code was left with management to aid in filling out the application for a permit.
Inspector: John Payelle
· Corrected on site: 0
· Repeat violations: 0
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| 2025-12-23 | 100 | District A, Sector 7 | — | — |
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Inspector remarks
a QR card was given to the establishment to aid in applying for the food permit.
Inspector: John Payelle
· Corrected on site: 0
· Repeat violations: 0
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| 2025-11-13 | 96 | District A, Sector 7 · 2 findings | — | — |
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Observations and corrective actions
Inspector remarks
Item #10 The ware washing machine must provide chlorine at a level between 50 to 150 ppm. The machine was checked for the reason, and it was determined the chlorine feed container was empty. This was corrected and provided 100 ppm. Item #37 Food must be covered when in storage and unattended. If in the process of cooling, it must be lightly covered for protection to allow air to help in the cooling process.
Inspector: John Payelle
· Corrected on site: 1
· Repeat violations: 0
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