American European Foods

Year by year

Inspections

1. May 14, 2026 Routine · 2 priority foundation, 1 core
   • Not serious Priority Foundation Corrected on site

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for smoked sausages in walk-in cooler, as sausages are in large sealed plastic bags

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Sausages were removed from plastic bags and spread out in trays in walk-in cooler or placed in freezer during inspection. Discussed the importance of proper cooling of food before transport and cooling methods.

     Code 3-501.15 (A)

   • Not serious Priority Foundation Corrected on site

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink for the outdoor grilling area is covered up with a wooden encasement and is unavailable for proper handwashing.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing. Encasement was removed during the inspection to allow for handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Core

     INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS

     The screen doors in the kitchen have been replaced with mesh strips of fabric that blow in the breeze and do not block the entry of any insects or rodents.

     Correction: Provide a self-closing and tight fitting door to prevent the entrance of insects or rodents. Replace strips of mesh screening with another approved means for keeping pests out of the kitchen.

     Code 6-202.15 (A) (3)

2. May 22, 2025 Routine · 1 priority foundation, 3 core
   • Not serious Priority Foundation

     HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE

     Hot water temperature at handwashing sink is at 52.3°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

     CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

     There is no approved or current food protection manager’s certificate posted in the food establishment.

     Correction: Post current food protection manager certification in conspicuous view within the food establishment.

     Code 12-201.11 (B)

   • Not serious Core

     PERSONAL CLEANLINESS - HAIR RESTRAINTS

     Employee noted working in food preparation/cooking area without a hair restraint.

     Correction: Provide employees working in food preparation and cooking areas with effective hair restraint (hat, hair net, beard restraint, etc.).

     Code 2-402.11

   • Not serious Core

     OPERATING WITHOUT A LICENSE - POSTING A RETAIL FOOD LICENSE

     Retail food establishment permit is not posted in a conspicous area.

     Correction: Post retail food establishment permit in a public area.

     Code ATCP 75.06 (1) (b)

3. May 16, 2024 Routine · No items found

   No violations cited.

4. May 25, 2023 Routine · 2 priority, 3 priority foundation, 1 core
   • Serious Priority

     TCS FOOD - COLD HOLDING

     Ajvar is made with cooked vegetables and is stored in plastic squeeze bottles that are at 59°F. Jars of ajvar say to keep refrigerated after opening.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Store in an ice water bath or in refrigeration after the jar has been opened. Discard unsafe food items. Another option is to have the ajvar tested by an approved lab to see if it is shelf stable and does not require refrigeration or cold temps after opening.

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

   • Serious Priority Corrected on site

     TOXIC SUBSTANCES - STORAGE

     A bottle of rubbing alcohol is stored above disposable plates, nacho cheese, and paper food trays.

     Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items. Rubbing alcohol was moved during the inspection.

     Code 7-201.11 (B)

   • Not serious Priority Foundation

     HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE

     Hot water temperature at handwashing sink is at 60°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 Priority Foundation Corrected on site

     HAND DRYING PROVISION

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

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing. Paper towels for drying hands were provided during inspection.

     Code 6-301.12

   • Not serious Priority Foundation

     CONTROLLING PESTS - TRAPPING DEVICES

     Hanging fly strips in kitchen are above freezer.

     Correction: Eliminate pests or insects from food establishment. It is recommended that you work with a professional pest control company. Discard any potentially contaminated food or single-use items and clean and sanitize potentially affected equipment. Move fly strips away from clean equipment and food storage and food preparation areas.

     Code 6-501.111 (C)

   • Not serious Core

     CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

     There is no approved or current food protection manager’s certificate posted in the food establishment.

     Correction: Post current food protection manager certification in conspicuous view within the food establishment. Please have a copy of the certification on-site.

     Code 12-201.11 (B)