Perkins Restaurant & Bakery #1238

Year by year

Inspections

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

     TCS FOOD - HOT HOLDING

     Biscuits & gravy in the hot holding unit between the stove tops in the kitchen is hot held between 116-126°F

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items. The hot holding unit was turned up and the bicuits & gravy was rechecked and at 136°F.

     Code 3-501.16 (A) (1)

   • Not serious Priority Foundation Corrected on site

     THAWING - REDUCED OXYGEN PACKAGED FISH

     Multiple packages of reduced oxygen packaged salmon inside the walk in cooler and cook line cooler 1 are being improperly thawed inside the packages. The package states to remove item prior to thawing.

     Correction: Adjust procedures or methods to properly thaw foods. The packages were slit open during inspection to allow for proper thawing for reduced oxygen packaged fish.

     Code 3-501.13 (E)

   • Not serious Core Repeat Corrected on site

     OPEN DRINK CONTAINER

     A coffee cup without a cover was observed in the cooking area in the kitchen next to the hot holding unit inbetween the stovetops.

     Correction: Provide approved beverage container with cover in food preparation area. Coffee Cup was moved to the break area during inspection.

     Code 2-401.11 (B)

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of the shelving inside the walk in cooler is covered in flour and previous food debris and grime. The piping fixture and tubing behind the deep fryers have accumulated grease and black debris build up on them.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

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

     FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING

     The soda fountain nozzles are not sanitized after cleaning. The nozzles are soaked in seltzer water.

     Correction: Clean and sanitize all utensils and equipment before contact with food. Run soda nozzles through high temp dishwasher or soak them in an approved sanitizer solution of at least 200 ppm after cleaning.

     Code 4-702.11

   • Not serious Priority Foundation Corrected on site

     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 Corrected on site

     OPEN DRINK CONTAINER

     Two plastic drinking cups without covers are observed in food preparation area of the kitchen.

     Correction: Provide approved beverage container with cover in food preparation area. Cups were covered during inspection.

     Code 2-401.11 (B)

   • Not serious Core Corrected on site

     EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

     Small black round plastic sauce containers are used for scooping out diced tomatoes in the cook line cooler 1 and are not ANSI certified or approved by the department.

     Correction: Unapproved equipment shall be removed from food service. The black plastic sauce containers were replaced with metal scoops during inspection.

     Code 4-205.11

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of the shelving in the upright cook line cooler are covered with previous food debris and grime. The ceiling in the walk in cooler has several areas of accumulated dirt deposits. Several shelves in the walk in cooler have flour debris buildup on them as well.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

3. Jan 15, 2024 Routine · 2 priority, 2 core, 2 repeat
   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Gravy, biscuit and gravy mix, and au ju in warming unit next to the cooking area are hot held at 120°F

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items. Hot holding unit was turned up and the above food items were at or above 135 deg. F.

     Code 3-501.16 (A) (1)

   • Serious Priority Corrected on site

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

     The quaternary sanitizer used for the buckets and 4 compartment warewashing sink is not being used according to EPA registered label use instructions and is at 0 PPM. It was observed there was little sanitizer left in the container.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. The near empty sanitizer container was switched out for a new container and reading at 200 PPM.

     Code 4-501.114 (A) - (E)

   • Not serious Core Repeat

     CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

     There is no approved or current food protection manager’s certificate posted in the food establishment.

     Correction: Post current food protection manager certification in conspicuous view within the food establishment.

     Code 12-201.11 (B)

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     Non food contact surfaces of back parts of grill tops have accumulated grease and burnt black debris. There were a few shelf sections in the walk in cooler that had flour and food debris.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)