Bob's On The Avenue

Year by year

Inspections

1. Oct 31, 2025 Follow Up · No items found

   No violations cited.

2. Oct 24, 2025 Routine · 3 priority, 1 priority foundation, 1 repeat
   • Serious Priority Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     Coleslaw is cold held at 44°F in the left Hoshizaki prep unit.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. The establishment moved the food to the True 2-door cooler to cool. The establishment changed the setting on the prep unit to make it coldler.

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

   • Serious Priority

     FOOD CONTACT SURFACES - MECHANICAL WAREWASHING HOT WATER EXPOSURE TIME

     Sanitization rinse in high-temperature dishmachine does not register a minimum 71°C (160°F) on the irreversible temperature indicator.

     Correction: Adjust exposure time to hot water sanitization rinse so utensils reach a minimum surface temperature of 160°F.

     Code 4-703.11 (B)

   • Serious Priority

     SEWAGE - BACKFLOW PREVENTION

     The air gap at the catch recepticle at the food prep sink is less than 2 inches.

     Correction: Provide a 2 inch air gap per plumbing code, SPS 382.

     Code 5-402.11

   • Not serious Priority Foundation

     NON-CONTINUOUS COOKING OF RAW ANIMAL FOODS - WRITTEN PLAN

     The non-continuous cook process has no prior approval.

     Correction: Food improperly prepared shall be discarded. Submit plan with procedures indicated in 3-401.14 (F) for approval by regulatory authority.

     Code 3-401.14 (F)