Freds Parkview

Year by year

Inspections

1. Jul 8, 2026 Routine · 1 priority
   • Serious Priority Corrected on site

     NO BARE HAND CONTACT WITH RTE-FOODS

     Employee observed handling ready-to eat foods with their bare hands. Employee was taking buns off of the grilltop with bare hands. Education provided during inspection.

     Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods.

     Code 3-301.11 (B)

2. Nov 11, 2025 Routine · 1 priority, 1 repeat
   • Serious Priority Repeat Corrected on site

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

     The chlorine sanitizer in the wiping bucket is not being used according to EPA registered label use instructions and is at >200 PPM. The sanitizer was dilluted to 100 PPM during inspection.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

3. May 16, 2025 Follow Up · No items found

   No violations cited.

4. May 14, 2025 Routine · 2 priority, 3 priority foundation
   • Serious Priority Corrected on site

     REHEATING FOR HOT HOLDING

     Chili was improperly reheated. Cooled chili was at 95F at 1 hour and 30 minutes. Chili reached 165F during inspection.

     Correction: Adjust procedures and methods to properly reheat food. Use grill to reheat thicker soups before placing in soup kettle for hot holding. Unsafe food shall be discarded.

     Code 3-403.11

   • Serious Priority Corrected on site

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

     On 3 occasions (bar & kicthen dish machines, bucket) the chlorine sanitizer is not being used according to EPA registered label use instructions and is at 0 PPM. The bucket was mixed to 100 PPM during inspection. The kitchen dish machine was operating at 100 PPM during inspection. The bar dish machine was still at 0 PPM during inspection.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation Corrected on site

     PACKAGE INTEGRITY

     There are damaged cans of chilis and red sauce. Cans were removed during inspection.

     Correction: Discard any damaged boxes with food that is potentially contaminated or adulterated.

     Code 3-202.15

   • Not serious Priority Foundation

     THERMOMETERS - FOOD - ACCURACY

     Thermometer used in food establishment is not accurate to - 8°F.

     Correction: Calibrate or replace thermometer.

     Code 4-203.11

   • Not serious Priority Foundation Corrected on site

     USING A HANDWASHING SINK - HANDWASHING ONLY

     Handwashing sink observed to be filled with soapy water during inspection and is unavailable for proper handwashing. Sink was dumped for proper handwashing during inspection.

     Correction: Keep handwashing sink free of obstructions at all times to allow for frequent handwashing.

     Code 5-205.11 (B)

5. Apr 22, 2024 Routine · 1 priority foundation, 1 core
   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No test kit is available for monitoring chlorine sanitizer concentration.

     Correction: Provide a test kit to allow accurate determination of the sanitization concentration.

     Code 4-501.116

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within [time period].

     Code 12-201.11 (A) (1)

6. Oct 25, 2023 Routine · 2 priority, 1 priority foundation, 1 core, 1 repeat
   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Raw eggs was stored over milk and juices in bar cooler. Eggs were moved during inspection.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     Cheese sticks is cold held at 51°F at bar. Cheese sticks were discarded during inspection.

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

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

   • Not serious Priority Foundation Corrected on site

     USING A HANDWASHING SINK - HANDWASHING ONLY

     Bar and kitchen handwashing sink was observed to be blocked during inspection and is unavailable for proper handwashing. Both sinks were cleared during inspection.

     Correction: Keep handwashing sink free of obstructions at all times to allow for frequent handwashing.

     Code 5-205.11 (B)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Boxes of food is stored on the floor in the walk in freezer.

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

     Code 3-305.11 (A) (3)