Debbie's On Broadway

Year by year

Inspections

1. Jul 17, 2026 Routine · 3 priority, 1 core, 2 repeat
   • Serious Priority Repeat

     COOLING - 6-HOUR COOLING PARAMETER

     Cooled soup in True Fridge is at 48degrees has not properly cooled within 6 hours.

     Correction: If safe, reheat food to 165°F and restart the cooling process or discard the food item. Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period.

     Code 3-501.14 (A)

   • Serious Priority Repeat

     TCS FOOD - COLD HOLDING

     Home made sauces: Ranch, debbie sauce in Continetal cooler is cold held at 45°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

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

   • Serious Priority

     PLUMBING - BACKFLOW PREVENTION DEVICE - WHEN REQUIRED

     Plumbing system not provided with an air gap or backflow prevention at mop sink. Hose is attached to mop sink.

     Correction: Provide air gap or backflow prevention device. Plumbing systems shall be provided with backflow prevention at each point of use in the food establishment.

     Code 5-203.14

   • Not serious Core

     INSECTS AND RODENTS - OUTER OPENINGS - SCREENING

     Window or door located in kitchen is open and bottom portion of screen door no longer attached.

     Correction: Provide screens or other effective means or close openings to the outside. Doors and windows kept open to provide ventilation shall be provided with screens, air curtains or other effective means to prevent entrance of rodents and pests.

     Code 6-202.15 (D)

2. May 2, 2024 Re-inspection · 2 priority, 3 core, 5 repeat
   • Serious Priority Repeat

     TCS FOOD - COLD HOLDING

     Blue Cheese dressing in Continental prep cooler (front kitchen) is cold held at 45°F.

     Correction: All TCS product was being transferred to other refrigeration units while this cooler's temperature was being adjusted. Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

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

   • Serious Priority Repeat

     DATE MARKING - DISPOSITION

     Au jus and whole milk in True 2 door cooler (back room) have exceeded its date mark or is not provided with a date mark. Several other food items requiring date marking in refrigeration units were not marked at all and had to be discarded.

     Correction: Many items were discarded due to improper date marking or disposition. 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.

     Code 3-501.18 (A)

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of chest freezers are soiled with food crumbs.

     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 Repeat

     HANDWASHING SIGNAGE

     No handwashing signage provided at handwashing sinks in kitchen and bar.

     Correction: Provide handwashing signage at all handwashing sinks used by food employees.

     Code 6-301.14

   • Not serious Core Repeat

     CLEANING, FREQUENCY AND RESTRICTIONS

     The dry storage area and kitchen floors are cluttered and dirty in certain areas.

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

     Code 6-501.12

3. Dec 14, 2023 Routine · 3 priority, 3 core, 1 repeat
   • Serious Priority Corrected on site

     COOLING - 6-HOUR COOLING PARAMETER

     Chicken noodle soup in True 2 door cooler (front kitchen) at 46 degrees F has not cooled within 6 hours. The cooler itself is at about 41 degrees F and the soup was never transferred into a shallow container to allow for proper cooling. If staff does not want to transfer soup from the kettle to a shallow pan for cooling, please purchase ice wands that can be placed directly into the soup kettle to achieve proper cooling.

     Correction: FOOD WAS DISCARDED - If safe, reheat food to 165°F and restart the cooling process or discard the food item. Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period.

     Code 3-501.14 (A)

   • Serious Priority Repeat

     TCS FOOD - COLD HOLDING

     Blue Cheese dressing in Continental prep cooler (front kitchen) is cold held at 45°F.

     Correction: All TCS product was being transferred to other refrigeration units while this cooler's temperature was being adjusted. Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

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

   • Serious Priority

     DATE MARKING - DISPOSITION

     Au jus and whole milk in True 2 door cooler (back room) have exceeded its date mark or is not provided with a date mark. Several other food items requiring date marking in refrigeration units were not marked at all and had to be discarded.

     Correction: Many items were discarded due to improper date marking or disposition. 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.

     Code 3-501.18 (A)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of chest freezers are soiled with food crumbs.

     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 SIGNAGE

     No handwashing signage provided at handwashing sinks in kitchen and bar.

     Correction: Provide handwashing signage at all handwashing sinks used by food employees.

     Code 6-301.14

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     The dry storage area and kitchen floors are cluttered and dirty in certain areas.

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

     Code 6-501.12