Avenue 795

Year by year

Inspections

1. Dec 12, 2025 Routine · 1 priority foundation
   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     The chlorine test kit for the bar dishmachine is expired. .

     Correction: Provide a test kit to allow accurate determination of the sanitization concentration.

     Code 4-501.116

2. Dec 16, 2024 Follow Up · No items found

   No violations cited.

3. Sep 13, 2024 Routine · 2 priority, 2 priority foundation, 5 core, 1 repeat
   • Serious Priority

     DATE MARKING - DISPOSITION

     The stir-fry sauce, cooked corn, lemon butter, and southern comfort sauce in the walk-in cooler has exceeded date marking. Mold is observed on the cooked corn. Cheese suace in the Kelvinator unit has exceeded its date marking and mold was observed

     Correction: Discard all TCS foods that exceeded their date marking.

     Code 3-501.18 (A)

   • Serious Priority

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

     The CMA dish machine in the bar area tested at 0 PPM Chlorine Sanitizer.

     Correction: Perform maintenance on the dish machine so it will sanitize dishes at the proper sanitization concentration. Until the dish machine can sanitize properly, use the dish machine in the kitchen for the warewashing of all bar glasses and bar utensils.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A chlorine test kit is not available for checking the chlorine sanitizer concentration at the bar glass washing machine.

     Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.

     Code 4-302.14

   • Not serious Priority Foundation

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at employee handwashing sink at the bar for hand drying.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink at the bar to facilitate proper handwashing.

     Code 6-301.12

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - NOT EXPOSED TO SPLASH AND DUST

     Ice is stored in ice bin on nothern end of bar without a cover.

     Correction: Provide cover for ice bin.

     Code 3-305.11 (A) (2)

   • Not serious Core

     SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS

     Sour cream plastic containers observed being used to store various items in the walk-in cooler.

     Correction: Discard single-use articles after initial use.

     Code 4-502.13 (A)

   • Not serious Core

     HANDWASHING SIGNAGE

     No handwashing signage provided at bar handwashing sinks.

     Correction: Provided handwashing signages.

     Code 6-301.14

   • Not serious Core Repeat

     CONTROLLING PESTS - INSPECTING PREMISE

     Rodent droppings observed in kitchen along the cook line, to the left of the 3-compartment dishwashing sink, and in both dry-storage areas in the back of the facility.

     Correction: Thoroughly inspect entire premise for pests and clean all droppings from pests. Implement effective measures to remove pests from the facility.

     Code 6-501.111 (B)

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     The floor under the cookline has an accumulation of grease, food debris, and dirt. The floor in the warewashing area of the kitchen has an accumulation of grease. The walk-in cooler floor has an accumulation of dropped food items and dirt. The floor underneath the bag-in-box soda system soiled with spilled soda syrup.

     Correction: Thoroughly clean the grease, food debris, and dirt from the floor underneath the entire cookline and the floor in the dishwashing area of the kitchen. Clean the floor in the walk-in cooler of food debris and dirt. Clean the floor underneath the bag-in-box soda system.

     Code 6-501.12

4. Jun 23, 2023 Routine · 3 priority, 2 priority foundation, 4 core
   • Serious Priority Corrected on site

     WHEN TO WASH

     Employee observed not washing hands after prewashing soiled utensils and before grabbing clean utensils from the dishmachine in the kitchen.

     Correction: Employees shall wash their hands before grabbing clean dishes and utensils from the dishmachine. The kitchen manager provided training to the employee.

     Code 2-301.14

   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Ready-to-eat portioned and uncovered cups of tartar sauce stored on the tray under a tray of raw (opened fish) in the Kalvinator 2-door reach-in cooler in the kitchen.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. The kitchen manager provided training to the employee. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority Corrected on site

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

     The Signet Three Compartment Sink Sanitizer is not changed over as frequently as required and the tested concentration is at 100 PPM. The manufacturer instruction states to use the saitizer at 200-400 PPM.

     Correction: Provide training to employees to test the sanitizer and to change the sanitizer in the wipe bucket when the concentration decreases to less than 200 PPM. The kitchen manager provided training to the employee.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     THAWING - REDUCED OXYGEN PACKAGED FISH

     Packs of reduced oxygen packaged salmon are being improperly thawed while still in their vaccum packaging in the Kelvinator 2-door reach in cooler in the kitchen.

     Correction: Adjust procedures or methods to properly thaw foods. Open the packaging prior to thawing the vaccum packaged salmon.

     Code 3-501.13 (E)

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A quaternary ammonium compound (QAC) test kit is not available for checking the Signet Three Compartment Sink Sanitizer concentrations.

     Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.

     Code 4-302.14

   • Not serious Core

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Flour and sugar by the walk-in freezer is stored in unlabeled containers. Butter for the popcorn at the popcorn machine are stored in unlabeled bottles.

     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 Corrected on site

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

     Wiping cloth used for wiping surfaces stored on the salad prep table in the kitchen.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses. Training provided to the employee.

     Code 3-304.14 (B) (1)

   • Not serious Core Corrected on site

     UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

     Cleaned dishes and utensils coming out of the Hobart dishmachine are wiped dry using a cloth towel.

     Correction: Air dry all clean utensils before storage and before contact with food. The kitchen manager provided training to the employee.

     Code 4-901.11

   • Not serious Core

     CONTROLLING PESTS - INSPECTING PREMISE

     Rodent droppings observed under the shelfing unit in the back dry storage room.

     Correction: Routinely inspect facilities for insects and rodents. Clean the area under the shelfing unit and work with a pest control company to eliminate the presence of pests.

     Code 6-501.111 (B)