The Munchies Spot

Year by year

Inspections

1. Feb 2, 2026 Re-inspection · No items found

   No violations cited.

2. Jan 12, 2026 Routine · 1 priority, 3 priority foundation, 3 core, 2 repeat
   • Serious Priority Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     Rib tips in 2 door upright cooler are cold held at 46°F. Chili in 2 door upright cooler is cold held at 44°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Action Taken: Rib tips were discarded during inspection. Chili was moved to a different cooler during inspection.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation Corrected on site

     RTE/TCS FOOD - PROPER DATE MARKING

     Coleslaw in prep cooler, individual salsa cups in Pepsi cooler, open hot dog package, and shaved gyro meat are not date marked to identify when a food item has exceeded the 7 day shelf life.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life. Action Taken: Coleslaw, individual salsa cups, open hot dog package and shaved gyro meat were properly da

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE

     Hot water temperature at handwashing sink in the women's bathroom is at 60°F.

     Correction: Water temperature at a handwashing sink shall be at least 100°F.

     Code 5-202.12 (A)

   • Not serious Priority Foundation Corrected on site

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at kitchen employee handwashing sink for hand drying.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing. Action Taken: Paper towel was provided at kitchen handwashing sink during inspection.

     Code 6-301.12

   • Not serious Core Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Cooking utensils for grill were observed to be stored in a container of water that was 87°F.

     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°F. Action Taken: Utensils were removed from 87°F water during inspection. They were subsequently washed, rinsed and sanitized. Education provided on proper in use utensil storage.

     Code 3-304.12

   • Not serious Core Repeat Corrected on site

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored on prep surfaces.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses. Action Taken: Wiping clothes were placed in buckets containing sanitizing solution during inspection.

     Code 3-304.14 (B) (1)

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Two door Turbo Air cooler is not maintaining a temperature of 41°F or less.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

3. Mar 31, 2025 Re-inspection 2 · No items found

   No violations cited.

4. Feb 18, 2025 Re-inspection 2 · 2 priority, 2 repeat
   • Serious Priority Repeat Corrected on site

     NON-CONTINUOUS COOKING OF RAW ANIMAL FOODS - INITIAL HEATING

     02/18/2025- There were 2 partially cooked gyro cones in plastic wrap stored in the refrigerator. Gyro cones were not cooked in a continuous cooking process within 4 hours. 1/28/25- The employee was seen placing a gyro cone on the burner that had been partially cooked the previous day and frozen overnight. Proper gyro cone cooking methods are not being followed. 1/2/25- The initial heating step for non-continuous cooking of gyro meat is longer then 60 minutes.

     Correction: Food item shall not be used for non-continuous cooking. The initial heating step in a non-continous cooking process can not exceed 60 minutes. Action Taken: Burners were turned on again. Employees were instructed to cook gyro cones continuously without any interruption of the cooking process. Education was provided on proper gyro cone cooking process. 02/18/2025 - Gyro cones that were partially co

     Code 3-401.14 (A)

   • Serious Priority Repeat Corrected on site

     TCS FOOD - HOT HOLDING

     Marinara and steak held outside of steam table are hot held at 78 and 127°F respectively.

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items. Action Taken: Marinara and steak were reheated to 165*F and placed into the steam table for hot holding.

     Code 3-501.16 (A) (1)

5. Jan 28, 2025 Re-inspection · 4 priority, 2 core, 5 repeat
   • Serious Priority Repeat Corrected on site

     NON-CONTINUOUS COOKING OF RAW ANIMAL FOODS - INITIAL HEATING

     1/28/25- The employee was seen placing a gyro cone on the burner that had been partially cooked the previous day and frozen overnight. Proper gyro cone cooking methods are not being followed. 1/2/25- The initial heating step for non-continuous cooking of gyro meat is longer then 60 minutes.

     Correction: Food item shall not be used for non-continuous cooking. The initial heating step in a non-continous cooking process can not exceed 60 minutes. Action Taken: Burners were turned on again. Employees were instructed to cook gyro cones continuously without any interruption of the cooking process. Education was provided on proper gyro cone cooking process.

     Code 3-401.14 (A)

   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Marinara and steak held outside of steam table are hot held at 78 and 127°F respectively.

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items. Action Taken: Marinara and steak were reheated to 165*F and placed into the steam table for hot holding.

     Code 3-501.16 (A) (1)

   • Serious Priority Repeat

     DATE MARKING - DISPOSITION

     1/28/25- Open hot dogs in prep cooler are not provided with a date mark. 1/2/25- Salsa in standing one door cooler and gyro meat in prep cooler are not provided with a date mark.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

     Code 3-501.18 (A)

   • Serious Priority Repeat

     TOXIC SUBSTANCES - IDENTIFYING INFORMATION, PROMINENCE - ORIGINAL CONTAINER

     1/28/25- Various bottles of unlabeled cleaning chemicals observed next to warewashing station. 1/2/25-Various bottles of unlabeled cleaning chemicals observed next to warewashing station.

     Correction: Provide labels for poisonous or toxic materials used in the food establishment.

     Code 7-101.11

   • Not serious Core Repeat

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     1/28/25- Wiping cloths observed to be stored in the three compartment sink and not contained in a sanitizer bucket. 1/2/25 Wiping cloth used for wiping surfaces stored on prep surfaces.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core Repeat

     DESIGNATED AREAS - EMPLOYEE ACCOMODATIONS

     1/28/25- Employee coffee cup without lid was stored over food prep area. 1/2/25- Employee personal items are stored on single service items, and phone was observed on prep table.

     Correction: Relocate employee clothing and personal items to prevent contamination of food, equipment, linens, single-use and single service articles.

     Code 6-403.11 (B)

6. Jan 2, 2025 Routine · 5 priority, 3 core, 1 repeat
   • Serious Priority Corrected on site

     NON-CONTINUOUS COOKING OF RAW ANIMAL FOODS - INITIAL HEATING

     The initial heating step for non-continuous cooking of gyro meat is longer then 60 minutes.

     Correction: Food item shall not be used for non-continuous cooking. The initial heating step in a non-continous cooking process can not exceed 60 minutes. Action Taken: Burners were turned on again. Employees were instructed to cook gyro cones continuously without any interruption of the cooking process. Education was provided on proper gyro cone cooking process.

     Code 3-401.14 (A)

   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Marinara and steak held outside of steam table are hot held at 78 and 127°F respectively.

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items. Action Taken: Marinara and steak were reheated to 165*F and placed into the steam table for hot holding.

     Code 3-501.16 (A) (1)

   • Serious Priority Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     Tzatziki on prep counter is cold held at 57°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Action Taken: Tzatziki was discarded.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority

     DATE MARKING - DISPOSITION

     Salsa in standing one door cooler and gyro meat in prep cooler are not provided with a date mark.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

     Code 3-501.18 (A)

   • Serious Priority

     TOXIC SUBSTANCES - IDENTIFYING INFORMATION, PROMINENCE - ORIGINAL CONTAINER

     Various bottles of unlabeled cleaning chemicals observed next to warewashing station.

     Correction: Provide labels for poisonous or toxic materials used in the food establishment.

     Code 7-101.11

   • Not serious Core

     PERSONAL CLEANLINESS - JEWELRY

     Employee noted wearing watch on wrist while working with food.

     Correction: Except for a plain ring such as a wedding band, prohibit food employees wearing jewelry on the hands or wrists while working with food.

     Code 2-303.11

   • Not serious Core

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored on prep surfaces.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core

     DESIGNATED AREAS - EMPLOYEE ACCOMODATIONS

     Employee personal items are stored on single service items, and phone was observed on prep table.

     Correction: Relocate employee clothing and personal items to prevent contamination of food, equipment, linens, single-use and single service articles.

     Code 6-403.11 (B)

7. Nov 14, 2023 Routine · 2 priority, 1 priority foundation
   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Tartar sauce that is labeled refrigerate after opening is stored at room temperature.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Action Taken: The tartar sauce was discarded. Refrigerate tartar sauce going forward.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The bleach sanitizer is not being used according to EPA registered label use instructions and is at >200 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Action Taken: The sanitizer was dilluted to 100 PPM.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation Corrected on site

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for Chicken wings. Chicken wings were sitting out at room temperature for 1 hour and were at 94F.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Action Taken: Chicken wings were put into a freezer during inspection.

     Code 3-501.15 (A)

8. Jul 21, 2023 Pre-inspection Follow Up · 1 priority foundation, 1 repeat
   • Not serious Priority Foundation Repeat

     ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

     Blue Air 4 Drawer Low Boy, Prep Cooler and Atosa Single door freezer are not holding foods at 41 or below.

     Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment.

     Code 4-301.11

9. Jul 14, 2023 Pre-inspection · 5 priority foundation
   • Not serious Priority Foundation

     ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

     Blue Air 4 Drawer Low Boy, Prep Cooler and Atosa Single door freezer are not holding foods at 41 or below.

     Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment.

     Code 4-301.11

   • Not serious Priority Foundation

     FOOD TEMPERATURE MEASURING DEVICES - PROVIDED

     No thermometer is present for monitoring temperatures in foods.

     Correction: Provide a thermometer that is easily accessible and capable of taking temperatures in food.

     Code 4-302.12 (A)

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A Quaternary test kit is not available for checking sanitizer concentrations.

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

     Code 4-302.14

   • Not serious Priority Foundation

     HANDWASHING CLEANSER AVAILABILITY

     Soap not available at food employee handwashing sink.

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

     Code 6-301.11

   • Not serious Priority Foundation

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at employee handwashing sink in warewashing area for hand drying.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12