Classic Lanes

Year by year

Inspections

1. Jun 12, 2025 Routine · 1 priority, 2 priority foundation, 5 core
   • Serious Priority

     TOXIC SUBSTANCES - STORAGE

     Stainless steel polish is stored on the prep table near single served items. Unlabeled green chemical is stored at the bar area with foods.

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

     Code 7-201.11 (B)

   • Not serious Priority Foundation

     CONSUMER ADVISORY - PROVIDED

     No consumer advisory provided or the consumer advisory on menu is missing.

     Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.

     Code 3-603.11 (A)

   • Not serious Priority Foundation

     HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE

     Hot water temperature at handwashing sink is at 80°F.

     Correction: Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F.

     Code 5-202.12 (A)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

     Utensils are not protected from potential contamination. Dish sponge, sink stoppers and cleaning items are above the self-draining silverware holders.

     Correction: Remove potential contaminants and clean utensils.

     Code 3-307.11

   • Not serious Core

     SANITIZING AGENTS - AVAILABILITY

     Sanitizing agent is not available for sanitizing equipment and utensils.

     Correction: Provide chemical sanitizer and suspend operation until sanitizer can be provided.

     Code 4-303.11 (B)

   • Not serious Core

     WAREWASHING EQUIPMENT - CLEANING FREQUENCY - AT LEAST EVERY 24 HOURS

     The warewashing machine in the kitchen area is dirty with brown goo.

     Correction: Clean warewashing machine and components or the compartments of warewashing sinks at least every 24 hours.

     Code 4-501.14 (C)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of the following areas are soiled with debris. - Under the flat griller - The air drying rack for dishes - Wall behind the grill/oven area - Equipment walls of grill, fryers - Pizza plates used for oven

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

     Code 4-601.11 (C)

   • Not serious Core

     HANDWASHING SINKS, INSTALLATION - NON-HAND OPERATED

     Handwashing sink is not non-hand operated.

     Correction: Employee handwashing sinks shall be non hand operated and if metered shall provide a flow of water without the need for reactivation for at least 15 seconds.

     Code 5-202.12 (C)

2. Apr 26, 2024 Routine · 2 priority, 2 priority foundation, 4 core, 2 repeat
   • Serious Priority

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

     There was 0 ppm chlorine being dispensed in final rinse of ware wash machine in kitchen.

     Correction: Repair/adjust to provide a minimum of 50ppm chlorine in final rinse cycle.

     Code 4-501.114 (A) - (E)

   • Serious Priority

     TOXIC SUBSTANCES - SEPARATION

     Cleaner w/ bleach and window cleaner stored on counter next to beverages. Also oven/grill cleaner and degreaser stored on top of coller (food prep surface) in kitchen.

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

     Code 7-201.11 (A)

   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - PROPER DATE MARKING

     Several items are not 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

     FOOD CONTACT SURFACES - SOILED

     Inside of ice machine in basement has black slime on chute.

     Correction: Clean and sanitize inside of ice machine. Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core Repeat

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment. There was no CFM last year.

     Correction: Provide an approved certified food protection manager in the food establishment within 30 days.

     Code 12-201.11 (A) (1)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     White claw/beer stored on floor in basement. Also boxes of cups, etc. on floor in basement.

     Correction: Store all food and single service items items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core

     FOOD CONTACT SURFACES - ENCRUSTED ACCUMULATIONS

     The inside of the dish machine in kitchen is dirty....has build up of food debris, etc.

     Correction: Clean and remove encrusted soil accumulations.

     Code 4-601.11 (B)

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     Kitchen floor is soiled underneath equipment.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12

3. May 19, 2023 Routine · 1 priority foundation, 1 core, 1 repeat
   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - PROPER DATE MARKING

     Several items noted without any date marking. Shredded chicken, taco meat, etc.

     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 Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within 60 days.

     Code 12-201.11 (A) (1)