Heartbreakers

Year by year

Inspections

1. Dec 30, 2025 Routine · 2 priority
   • Serious Priority

     DATE MARKING - DISPOSITION

     Milk and heavy cream in the walk in has not been provided with a date mark.

     Correction: 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)

   • Serious Priority

     TOXIC SUBSTANCES - CONDITIONS OF USE - USED

     Quat tabs are not being used according to manufacturer’s use directions and sanitizer bucket was reading 0PPM

     Correction: Change procedures and provide training to employees on proper use of poisonous or toxic materials following manufacturer's directions for use. Discussed changing sanitizer buckets more frequently. Use test strips to ensure concentration of 200-400PPM.

     Code 7-202.12 (A)

2. Oct 3, 2024 Routine · 1 priority, 1 priority foundation, 2 core
   • Serious Priority Corrected on site

     NO BARE HAND CONTACT WITH RTE-FOODS

     Employee observed handling ready-to eat foods with their bare hands. Kitchen staff used bare hand to hold sandwich while cutting it with the other hand.

     Correction: Employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods. Corrected onsite.

     Code 3-301.11 (B)

   • Not serious Priority Foundation

     HANDWASHING CLEANSER AVAILABILITY

     Soap and paper towel not available at food employee handwashing sink at bar.

     Correction: Provide hand soap and paper towel at handwashing sink to facilitate proper handwashing.

     Code 6-301.11

   • Not serious Core

     CONTROLLING PESTS - HARBORAGE CONDITIONS

     Back of dish room/prep room contains unnecessary items (hoses with grease/food particles) which provide harborage conditions for insects. Several flies were buzzing around in this area. Fly strip was filled with flies and should be replaced. Good location for fly strip it where it currently sits.

     Correction: Remove all unnecessary items from this area to minimize harborage for pests.

     Code 6-501.111 (D)

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     The freezer vents in dish room/prep room were covered in dust/grease.

     Correction: Clean the physical facilities (especially all cooler/freezer vents) at a frequency necessary to keep them clean and running optimally.

     Code 6-501.12

3. Aug 8, 2023 Re-inspection · 2 priority, 1 priority foundation, 3 repeat
   • Serious Priority Repeat

     TCS FOOD - COLD HOLDING

     Cheese slices in 1 door pizza topping cooler is cold held at 56°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. If this tray of cheese (sitting above all the other trays in top portion of this prep table) cannot be maintained at 41 or below, find an alternate location for it in another unit.

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

   • Serious Priority Repeat

     DATE MARKING - DISPOSITION

     Several food items requiring date marking in refrigeration units have exceeded its date mark (7 days from package being opened while thawed or prepped). For example, there was a pot of chili in walk in cooler that was prepped and date marked on 6/19/23. This should have been discarded by end of day on 6/25/23.

     Correction: 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 Priority Foundation Repeat

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A chlorine AND quat/QAC test kit are not available for checking sanitizer concentrations.

     Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions. As a reminder the quat/QAC test kit is for testing the solution coming out of the sani bucket dispenser in dish room and should always be held at 200-400 ppm for use on food contact surfaces. The chlorine test kit should be used for testing both dishwashing machines and should be maintained at a concentrati

     Code 4-302.14

4. Jul 7, 2023 Routine · 3 priority, 1 priority foundation, 1 repeat
   • Serious Priority Corrected on site

     COOLING - 6-HOUR COOLING PARAMETER

     Chili in North walk in cooler at 82 degrees F has not cooled within 2 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

     TCS FOOD - COLD HOLDING

     Cheese slices in 1 door pizza topping cooler is cold held at 56°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. If this tray of cheese (sitting above all the other trays in top portion of this prep table) cannot be maintained at 41 or below, find an alternate location for it in another unit.

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

   • Serious Priority

     DATE MARKING - DISPOSITION

     Several food items requiring date marking in refrigeration units have exceeded its date mark (7 days from package being opened while thawed or prepped). For example, there was a pot of chili in walk in cooler that was prepped and date marked on 6/19/23. This should have been discarded by end of day on 6/25/23.

     Correction: 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 Priority Foundation Repeat

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A chlorine AND quat/QAC test kit are not available for checking sanitizer concentrations.

     Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions. As a reminder the quat/QAC test kit is for testing the solution coming out of the sani bucket dispenser in dish room and should always be held at 200-400 ppm for use on food contact surfaces. The chlorine test kit should be used for testing both dishwashing machines and should be maintained at a concentrati

     Code 4-302.14