Eddy's On Third

Year by year

Inspections

1. Feb 23, 2026 Routine · 2 priority, 1 priority foundation, 1 repeat
   • Serious Priority

     NO BARE HAND CONTACT WITH RTE-FOODS

     Employee that was working the cash register cleaned hands with sanitizer pail wiping cloth and did not wash hands in the handwash sink. Another employee handling raw meat with a gloved hand removed glove and moved a plated bun while add a meat patty with untensil

     Correction: Correction: Bun was touched and thrown away. Employee was advised on the correct process. Any food that will not go through a cooking process will not be touched by bare hands. If you are working only ready to eat food (such as a plated meal ready to be served) you need to wash your hands in the handwash sink and then put on gloves. You can change gloves if they get dirty but if you change station

     Code 3-301.11 (B)

   • Serious Priority Repeat

     COOLING - 6-HOUR COOLING PARAMETER

     Mushroom Gravy cooled in the single door Aurora cooler was found cooling in a plastic 8X10 container with a lid. It was put in the cooler on Saturday and has not cooled to less than 41.

     Correction: Correction: mushroom gravy was thrown away. Gave recommendation to use shallow metal hotel pans leaving uncovered during cooling. May also increase the cooling process by using the freezer to quick cool items if it will not be damage product by cold temperatures. If safe, reheat food to 165°F and restart the cooling process or discard the food item. Food shall be cooled from 135°F to 70°F within 2

     Code 3-501.14 (A)

   • Not serious Priority Foundation

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at employee handwashing sink for hand drying. The dispenser was not functioning hand drying towels were across the kitchen

     Correction: Repair the single-use toweling dispenser or install another unit that will make handwashing and drying accessable.

     Code 6-301.12

2. Jun 17, 2025 Routine · 2 priority, 1 priority foundation, 1 core
   • Serious Priority Corrected on site

     COOLING - 6-HOUR COOLING PARAMETER

     Broth, brats and beans that were in the backroom cooler was cooling at a rate of 5 degrees every 30 minutes

     Correction: Food needs to cool at a rate of 15 degree per hour between 70 and 41. Removed food from cooler and placed in freezer to reduce the temperature below 41 degrees

     Code 3-501.14 (A)

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING

     Food prep areas not sanitized after cleaning.

     Correction: New sanitizer was mixed for use on the prep area surfaces. All surfaces were sanitized with this new solution..

     Code 4-702.11

   • Not serious Priority Foundation

     CONSUMER ADVISORY - DISCLOSURE STATEMENT

     Consumer advisory is missing the disclosure statement.

     Correction: Connect the consumer advisory statement with to items that can be served undercooked. You can use an asteric to connect each.

     Code 3-603.11 (B)

   • Not serious Core

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

     Wiping cloth used for wiping surfaces stored in a pail with water and no sanitizer.

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

     Code 3-304.14 (B) (1)

3. Feb 13, 2024 Routine · 2 priority, 1 priority foundation, 1 core
   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER

     Raw course cut beef stored below raw hamburger.

     Correction: Raw course cut beef (145F) moved above hamburger (155F). Raw animal foods stored in order of descending hazard to prevent cross contamination. Separate raw animal food species from one another except when combined as ingredients.

     Code 3-302.11 (A) (2)

   • Serious Priority Corrected on site

     SEWAGE - BACKFLOW PREVENTION

     The sewage line on the culnery/prep sink has an air brake.

     Correction: Pipe was shortened to create an air gap as required by SPS 382.33(9)(g). Provide an air gap between sewer and prep sink.

     Code 5-402.11

   • Not serious Priority Foundation Corrected on site

     USING A HANDWASHING SINK - HANDWASHING ONLY

     Handwashing sink or automatic handwashing facility observed to be used for storage of a fryer pan during inspection and was unavailable for proper handwashing.

     Correction: Pan removed, 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

     5 gallon bucket of french fries is stored on the floor in the kitchen.

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

     Code 3-305.11 (A) (3)

4. Aug 25, 2023 Pre-inspection Follow Up · 1 priority, 1 priority foundation, 1 core, 3 repeat
   • Serious Priority Repeat

     RESPONSIBILITY OF FOOD EMPLOYEES AND CONDITIONAL EMPLOYEES TO REPORT

     No established policy on reporting of food borne illness symptoms and diagnosed diseases

     Correction: Establish a policy

     Code 2-201.11 (E)

   • Not serious Priority Foundation Repeat

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

     Code 2-501.11

   • Not serious Core Repeat

     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 90 days

     Code 12-201.11 (A) (1)

5. Aug 1, 2023 Pre-inspection · 1 priority, 2 priority foundation, 1 core
   • Serious Priority

     RESPONSIBILITY OF FOOD EMPLOYEES AND CONDITIONAL EMPLOYEES TO REPORT

     No established policy on reporting of food borne illness symptoms and diagnosed diseases

     Correction: Establish a policy

     Code 2-201.11 (E)

   • Not serious Priority Foundation

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

     Code 2-501.11

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A test kit for the warewashing machine and sanitizing cloth pails are 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 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 90 days

     Code 12-201.11 (A) (1)