Pinkus Mcbride

Year by year

Inspections

1. May 2, 2025 Re-Inspection · Reinspection Required
   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING - Not Corrected

     P-trap in basement is leaking and no longer in good repair. Copper condensation line in plumbed into 2.5" PVC p-trap and is slowly dripping onto shelving unit below which has caused water damage.

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.

     Code WFC 5-205.15

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - GOOD REPAIR - Not Corrected

     The wood shelving units the basement under the leaking p-trap for the condensation line in basement is no longer in good repair due to leaking plumbing fixture.

     Correction: Maintain the physical facilities so they are in good repair at all times.

     Code WFC 6-501.11

   • Serious Priority (CDC risk factor)

     SANITIZATION - CHEMICAL - Not Corrected

     The sanitizer concentration for chlorine in the low temperature dish machine is at 0ppm.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

2. May 2, 2025 Re-Inspection · No Reinspection Required

   No violations cited.

3. May 1, 2025 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Non-food contact surfaces of the floors for the walk-in cooler are soiled and unclean. with food debris, ice, and garbage.

     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

     Meat slicer is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING

     P-trap in basement is leaking and no longer in good repair. Copper condensation line in plumbed into 2.5" PVC p-trap and is slowly dripping onto shelving unit below which has caused water damage.

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.

     Code WFC 5-205.15

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - GOOD REPAIR

     The wood shelving units the basement under the leaking p-trap for the condensation line in basement is no longer in good repair due to leaking plumbing fixture.

     Correction: Maintain the physical facilities so they are in good repair at all times.

     Code WFC 6-501.11

   • Serious Priority (CDC risk factor)

     SANITIZATION - CHEMICAL

     The sanitizer concentration for chlorine in the low temperature dish machine is at 0ppm.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

4. Mar 27, 2024 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     GOOD REPAIR - EQUIPMENT - Not Corrected

     Chest freezers in basement have damaged lids where exposed styrofoam and components are in disrepair.

     Correction: Maintain equipment in good repair.

     Code WFC 4-501.11

   • Not serious Good Retail Practice

     THERMOMETER - MISSING STEM - Not Corrected

     No thermometer is present for monitoring internal food temperatures (0-220 degrees F range).

     Correction: Provide and use a thermometer capable of taking internal food temperatures.

     Code WFC 4-302.12

5. Mar 26, 2024 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     CLEAN - FOOD CONTACT SURFACES

     Meat slicer is heavily soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor)

     COOLING METHODS

     Pasta cooled improperly to 46-47F. Pasta cooled by water and not reaching 41F or below prior to placing on customer reach in cooler.

     Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

     Code WFC 3-501.15

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Meats and open salsa container being cold held is not datemarked in sliding door cooler.

     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)

     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

     FOOD - SAFE

     Multiple hard boiled eggs found in damaged condition.

     Correction: Discard unsafe or adulterated food items.

     Code WFC 3-101.11

   • Not serious Good Retail Practice Corrected on site

     FOOD PREP SINK

     Food prep sink is being used to store dirty dishes.

     Correction: Provide and use a sink solely for the purpose of food preparation.

     Code WFC 4-301.16

   • Not serious Good Retail Practice

     GLOVE USE

     Gloves are not being properly used. GLoves being used for multiple tasks such as using cash register, dishes, and prepping food.

     Correction: Single-use gloves shall be used for only one task such as working with ready-to-eat food and discarded when damaged or soiled, or when interruptions occur in the operation.

     Code WFC 3-304.15

   • Not serious Good Retail Practice

     GOOD REPAIR - EQUIPMENT

     Chest freezers in basement have damaged lids where exposed styrofoam and components are in disrepair.

     Correction: Maintain equipment in good repair.

     Code WFC 4-501.11

   • Not serious Good Retail Practice Corrected on site

     GOOD REPAIR - PLUMBING

     Toilet not functional or in operation.

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.

     Code WFC 5-205.15

   • Serious Priority (CDC risk factor)

     HANDWASHING - WHEN

     Employee observed not washing hands before before donning gloves

     Correction: Before putting on gloves or before working with food, clean equipment, utensils, and unwrapped single use or single service articles, food employees shall properly wash their hands.

     Code WFC 2-301.14

   • Not serious Good Retail Practice Corrected on site

     LABEL - WORKING CONTAINER

     Oregano, salt, and water is 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

   • Serious Priority (CDC risk factor)

     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

   • Serious Priority (CDC risk factor)

     SANITIZATION - CHEMICAL

     The sanitizer concentration for the dish washer is at 0ppm.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - FOOD SURFACES

     Utensils and dishes not being sanitized.

     Correction: After cleaning, rinse and sanitize equipment and utensils.

     Code WFC 4-702.11

   • Not serious Good Retail Practice

     THERMOMETER - MISSING STEM

     No thermometer is present for monitoring internal food temperatures (0-220 degrees F range).

     Correction: Provide and use a thermometer capable of taking internal food temperatures.

     Code WFC 4-302.12

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - SEPARATION

     Chemicals on shelving units are stored over bottles water and other drink items.

     Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.

     Code WFC 7-201.11; 7-301.11

6. Nov 17, 2021 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - DRAIN

     The food prep sink 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

     DATE MARK - EXCEEDED OR MISSING

     Deli meet being cold held in bottom of prep cooler with a date that appeared to be 11/7. It was uncertain if it was meant to be 11/7 or 11/17.

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

     Code WFC 3-501.18

   • Not serious Good Retail Practice Corrected on site

     FOOD - CONTAMINATION DURING PREP

     Open container of butter is subject to potential contamination from splash from the hand washing sink.

     Correction: Remove food from this location or provide alternate methods to protect unpackaged food from contamination.

     Code WFC 3-305.14

   • Not serious Good Retail Practice

     FOOD PREP SINK

     Dirty dishes stored and pre-washed in food prep sink.

     Correction: Provide and use a sink solely for the purpose of food preparation.

     Code WFC 4-301.16

   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING

     Faucet to food prep sink leaking.

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.

     Code WFC 5-205.15

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - GOOD REPAIR

     Ceiling tiles in dry storage room are heavily water damaged and crumbling off.

     Correction: Maintain the physical facilities so they are in good repair at all times.

     Code WFC 6-501.11

   • Not serious Good Retail Practice

     STORAGE - SINGLE-SERVICE

     Boxes of single use lids and containers improperly stored on floor in basement.

     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

7. Sep 6, 2018 Routine Inspection · No Reinspection Required

   No violations cited.

8. Sep 13, 2017 Re-Inspection · No Reinspection Required

   No violations cited.

9. Sep 12, 2017 Pre-Inspection · Reinspection Required

   No violations cited.