Angels

Year by year

Inspections

1. Dec 18, 2025 Routine · 3 priority, 1 repeat
   • Serious Priority Repeat Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     In the upright grill cooler in the kitchen cooking area, there are several containers of raw meats (corned beef hash, ham) stored directly above two containers of previously cooked potatoes.

     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. The cooler was reorganized during the inspection.

     Code 3-302.11 (A) (1)

   • Serious Priority Corrected on site

     DATE MARKING - DISPOSITION

     Two containers of hard boiled eggs in the walk in cooler are date marked 12/5 and 12/7 and have exceeded their 7 day date marking. There was also a container of diced tomatoes and precooked sausage both dated 12/8. Several containers of ready to eat food items in the walk in cooler being held longer than 24 hours did not have a date mark on them.

     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. The food items exceeding their date mark were tossed during inspection and an employee started date marking the containers missing the date marks.

     Code 3-501.18 (A)

   • Serious Priority Corrected on site

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

     The chlorine sanitizer in the sanitizer bucket underneath the stovetop is not being used according to EPA registered label use instructions and is at 10 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. More bleach was added to the bucket and the sanitizer concentration level was between 100-200PPM.

     Code 4-501.114 (A) - (E)

2. Dec 20, 2024 Routine · 1 priority, 1 priority foundation, 4 core, 2 repeat
   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Several containers of raw corned beef hash is stored directly above uncovered ham and cheese in the upright grill cooler. A carton of raw shelled eggs is stored directly above fresh produce items in the one door prep cooler too.

     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. Raw food items were moved to the bottom shelves in the coolers during inspection

     Code 3-302.11 (A) (1)

   • Not serious Priority Foundation Corrected on site

     FOOD CONTACT SURFACES - SOILED

     The bottom white drip pan inside the ice machine is visibly soiled with little black mold specks throughout the bottom section.

     Correction: Maintain food contact surfaces in a clean condition. The ice machine was cleaned during inspection.

     Code 4-601.11 (A)

   • Not serious Core Repeat

     OPEN DRINK CONTAINER

     Two drinking coffe cups without covers are observed in food preparation areas in the kitchen.

     Correction: Provide approved beverage container with cover in food preparation area.

     Code 2-401.11 (B)

   • Not serious Core Repeat

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Multiple food containers stored on the bottom shelves in multiple coolers are uncovered.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Several cooking spatulas are stored inbetween the microwave and the side shelf in the kitchen. There is also a knive stored inbetween the single door prep cooler and steam table in the kitchen as well.

     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.Utensils were removed and ran through the dishwasher during inspection.

     Code 3-304.12

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The knobs on the stove are covered in previous food debris and grime and are not cleaned on a frequent basis to prevent the accumulation of debris.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

3. Dec 20, 2023 Routine · 1 priority, 5 priority foundation, 5 core, 2 repeat
   • Serious Priority Corrected on site

     WHEN TO WASH

     Employee observed not washing hands after having raw eggs on gloves.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated. Employee was talked to and manager will train employees.

     Code 2-301.14

   • 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

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for whole cooked potatoes and chicken broth in large buckets (greater than 5 gallons). The potatoes were observed to be cooling in large totes that were filled to the top inside the walk in cooler. The chicken broth was going to be cooled in the walk in cooler in the large buckets

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Spread whole potatoes out once reaching 135 deg. F on a shallow pan and put into walk in cooler. Put smaller quanitities of chicken broth in buckets and add ice to meet cooling requirements or put bucket in ice bath inside food prep sink.

     Code 3-501.15 (A)

   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - PROPER DATE MARKING

     Multiple dessert items in the dessert display cooler are not provided with a date mark or improperly date marked.

     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.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

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

     Correction: Provide a chlorine test kit for measuring the concentration of sanitizing solutions for buckets and dishwasher.

     Code 4-302.14

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - HANDWASHING ONLY

     Handwashing sink is observed to be used for rinsing out bowl and storing tongs during inspection and is unavailable for proper handwashing.

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

     Code 5-205.11 (B)

   • Not serious Core

     OPEN DRINK CONTAINER

     Drinking cup without cover was observed in food preparation area.

     Correction: Provide approved beverage container with cover in food preparation area.

     Code 2-401.11 (B)

   • Not serious Core

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Multiple food containers stored on bottom of prep coolers throughout kitchen area are 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. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core Repeat

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Multiple sauce containers and some food containers are stored in unlabeled containers throughout the coolers in the kitchen area.

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

     Code 3-302.12

   • Not serious Core

     FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

     Cooked potatoes and chicken broth are not protected from potential contamination. During inspection, the pot of cooked potatoes and totes the potatos were being transferred to were observed to be stored directly on the floor and away from any food prep tables. Two large buckets of chicken broth, one stored directly on the floor were sitting right outside the walk in cooler and freezer.

     Correction: Prepare food items in prepping area and on food prep tables. Store products in a way that they are protected from potential contamination during the cooling/cooking process.

     Code 3-307.11

   • Not serious Core

     EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

     The plastic container used for scooping chicken broth out of large bucket inside the walk in cooler is not ANSI certified or approved by the department.

     Correction: Unapproved equipment shall be removed from food service.

     Code 4-205.11