Food Safety and Temperature Failures: Multiple TCS (Time/Temperature Control for Safety) foods—including pooled eggs, cooked sausage, and raw meats—were found improperly held at unsafe temperatures on counters and in a failing cooler. Expired items dating back to mid-July were discovered in the walk-in cooler, and several perishable goods lacked proper date marking.

Hygiene Violations: Health inspectors observed kitchen staff handling ready-to-eat toast and biscuits with bare hands and failing to wash hands between glove changes or when transitioning from the dining area to food preparation zones.

Equipment and Sanitation Issues: The establishment’s dish machine failed to dispense chlorine sanitizer after multiple attempts, requiring staff to set up a manual three-compartment sink instead. Additionally, the sole handwashing sink in the kitchen was partially blocked by supply carts.

Storage and Facility Maintenance: Toxic substances, including a butane torch and chemical spray bottles, were improperly stored near food items and clean dishes. Inspectors also cited generalized facility concerns, including heavy grease and food buildup on kitchen walls, shelving, and appliances.