Urban Air

Year by year

Inspections

1. Sep 28, 2026 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Interior of pizza prep top cooler is soiled with dirt and debris, especially along back of unit and fan blade covers.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code WFC 4-601.11(C)

   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FOOD CONTACT SURFACES

     Interior of ice bin at front counter is visibly soiled with white, milky substance, possibly cold foam.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor)

     DATE MARK - EXCEEDED OR MISSING

     Open container of cold foam being cold held is not datemarked.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Serious Priority (CDC risk factor) Corrected on site

     HANDSINK - ACCESSIBLE/CONVENIENT

     Handsink in by 3-compartment sink is not accessible. It is clocked by a mop bucket and a blue bucket.

     Correction: Provide an accessible handsink to facilitate handwashing by food employees.

     Code WFC 5-203.11; 5-204.11; 5-205.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - DRYING

     No single-use toweling available at handsink in kitchen for hand drying.

     Correction: Provide single-use toweling or an approved hand drying device at handsink to facilitate proper handwashing.

     Code WFC 6-301.12

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     The QT-40 test kit for the sanitizer (quaternary ammonium) is expired and is not the right type of test strip per manufacturer's instructions.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions. Follow manufacturer's instructions and provide QT-10 test strips.

     Code WFC 4-302.14

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     Hummus in countertop cooler at front counter is being cold held at 48 degrees F. Ranch dressing and cold foam in 2 door upright cooler at front counter is being cold held at 47, 50 degrees F, respectively.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

2. Jan 23, 2025 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor)

     EMPLOYEE HEALTH REPORTING

     Employees have not been informed they must report symptoms, lesions containing pus, diagnosis of foodborne illness, and situations of exposure to foodborne illness to the person in charge.

     Correction: Person in charge shall inform or retrain food employees on required reporting of symptoms, lesions containing pus, diagnosis of foodborne illness and situations of exposure to foodborne illness.

     Code WFC 2-201.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - SOAP

     Soap not available in mens restroom.

     Correction: Provide hand soap at handsink to facilitate proper handwashing.

     Code WFC 6-301.11

   • Not serious Good Retail Practice

     REFUSE - CAPACITY

     The garbage and recycling units are too small for the volume of waste generated during hours of operation.

     Correction: Provide larger receptacles or schedule more frequent pick ups from trash collection company.

     Code WFC 5-501.16

   • Serious Priority (CDC risk factor) Corrected on site

     RESPONDING TO CONTAMINATION EVENTS

     The food establishment does not have procedures for employees to follow when responding to vomiting or diarrheal events.

     Correction: Provide procedures for employees to follow when responding to vomiting or diarrheal events.

     Code WFC 2-501.11

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for the sanitizer quaternary ammonia is expired.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

3. Mar 1, 2023 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - DRAIN

     Pepsi machine does not have a proper air gap between the drain and the sewage system.

     Correction: Provide a 2 inch air gap to the open site floor drain.

     Code WFC 5-402.11

   • Serious Priority (CDC risk factor) Corrected on site

     EMPLOYEE HEALTH REPORTING

     Employees have not been informed they must report symptoms, lesions containing pus, diagnosis of foodborne illness, and situations of exposure to foodborne illness to the person in charge.

     Correction: Person in charge shall inform or retrain food employees on required reporting of symptoms, lesions containing pus, diagnosis of foodborne illness and situations of exposure to foodborne illness.

     Code WFC 2-201.11

   • Not serious Good Retail Practice Corrected on site

     STORAGE - IN-USE UTENSILS

     Ice scoop used with drinking ice buried in ice with handle in contact with ice.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135 degrees F.

     Code WFC 3-304.12

4. Mar 22, 2022 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - DRAIN - Not Corrected

     The ice bin of the Pepsi machine does not have a proper air gap between the drain and the sewage system.

     Correction: Provide a 2 inch air gap to the open site floor drain.

     Code WFC 5-402.11

5. Mar 15, 2022 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - DRAIN

     The ice bin of the Pepsi machine does not have a proper air gap between the drain and the sewage system.

     Correction: Provide a 2 inch air gap to the open site floor drain.

     Code WFC 5-402.11

   • Not serious Good Retail Practice

     CERTIFICATE POSTED

     There is no current food manager`s exam certificate posted in the food establishment.

     Correction: Post current food manager exam certificate in a conspicuous place.

     Code WFC 12-201.11(B)

   • Serious Priority (CDC risk factor)

     CLEAN - FOOD CONTACT SURFACES

     Table mounted can opener is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Not serious Good Retail Practice

     CLEAN - COOKING/BAKING SURFACES

     Interior of microwave oven is not being cleaned at least every 24 hours.

     Correction: Clean microwave oven door seals and cavities at least every 24 hours per manufacturer's recommended cleaning procedure.

     Code WFC 4-602.12(B)

   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Non-food contact surfaces of are soiled and unclean including handwash sinks, warewashing sinks, exterior of nacho cheese dispenser, can goods, and food prep sink

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code WFC 4-601.11(C)

   • Serious Priority (CDC risk factor)

     DATE MARK - EXCEEDED OR MISSING

     Opened bag of sausage being cold held iin the Turbo Air upright cooler is not datemarked

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Serious Priority (CDC risk factor)

     FOOD - SAFE

     Can of pizza sauce found dented.

     Correction: Discard unsafe or adulterated food items.

     Code WFC 3-101.11

   • Not serious Good Retail Practice

     FOOD - UNCOVERED

     Frozen dough in walk-in freezer observed to be unwrapped or uncovered.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods

     Code WFC 3-302.11(4)

   • Serious Priority (CDC risk factor)

     HANDSINK - ACCESSIBLE/CONVENIENT

     Handsink by warewashing sinks is blocked with a garbage can and stacked beverage cans, without hand soap and not conveniently accessible.

     Correction: Provide an accessible handsink to facilitate handwashing by food employees.

     Code WFC 5-203.11; 5-204.11; 5-205.11

   • Not serious Good Retail Practice

     LABEL - WORKING CONTAINER

     Seasoning shakers are stored in unlabeled container.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code WFC 3-302.12

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for the sanitizer quaternary ammonia is not available or is expired/damaged.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

   • Not serious Good Retail Practice

     STORAGE - FOOD ON FLOOR

     Packages and boxes of candy, tortilla chips, BBQ sauce are stored on the floor.

     Correction: Store all food items at least 6 inches above the floor.

     Code WFC 3-305.11

   • Not serious Good Retail Practice

     STORAGE - IN-USE UTENSILS

     Ice scoop stored in ice machine bin with handle touching ice.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135 degrees F.

     Code WFC 3-304.12

   • Not serious Good Retail Practice

     STORAGE - SINGLE-SERVICE

     Boxes of paper plates, plastic pitchers, and disposable cups are stored on floor.

     Correction: Store single-use and single-service articles in a clean, dry location a minimum of 6-inches off the floor.

     Code WFC 4-903.11

6. Nov 6, 2019 Pre-Inspection · No Reinspection Required

   No violations cited.