Inspections
All inspection records across locations · 11 inspections · 120 violations
Twisted Oak / Quarter — 2026-02-05
Inspector: Lansdell, Katelyn (REHS 3500) · PIC: Leonard Holland · Type: Inspection
91
-9 deductions
7 risk violations6 repeatStatus: AWindow opens: 2026-04-19
| Item | Code(s) | Category | Severity | Description | Pts | CDI | Repeat |
|---|---|---|---|---|---|---|---|
| 15 | 3-302.11(A) | Other | P | Observed raw ground beef over beef loin. Separate the different types of raw animal foods | 2 | Yes | |
| 17 | 3-306.14 | Other | P | Per discussion, PIC stated steak or fish can be taken to the table and if food needs to be upcooked, then food employee will put it back on the grill. After food has been served or sold, it may not be offered as food for human consumption | 0 | Yes | |
| 20 | 3-501.14 | Temperature Control (Cold) | P | Observed 3 pans of pinto beans between 53-56 F past their cooling limit. Quickly cool cooked foods within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F | 2 | Yes | |
| 21 | 3-501.16 | Other | P | Observed sweet potato casserole at 124 F, mashed potatoes at 128 F and 126 F, and tomato soup at 123 F in warming cabinet. Maintain TCS foods in hot holding at 135F or above | 2 | Yes | |
| 23 | 3-501.18 | Date Marking & TPHC | P | Observed the following foods past their 7 day date label: gumbo, cooked chicken, beans, and pimento cheese. Discard the food requiring date labels once the time/temperature window has expired, if it is not labeled, or if the label is incorrect | 2 | Yes | |
| 25 | 3-603.11 | Other | Pf | Observed twisted oak menu missing the asterisk on the salmon. Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote | 0 | Yes | |
| 28 | 7-102.11 | Other | Pf | Observed bottle of degreaser without label. Working containers used for storing poisonous or toxic materials taken from bulk supplies shall be clearly identified with the common name of the material | 0 | Yes | |
| 33 | 3-501.15 | Cooling Methods | Pf | Observed 3 pans of beans improperly cooled. PIC stated pans beans were in ice bath and then moved into the deeper, lidded pans. Quickly cool foods. Use open/vented shallow pans, large ice baths, and active stirring methods. Cold air must flow around the product to remove the heat | 0 | Yes | |
| 35 | 3-501.13 | Other | Pf | Observe box of tuna and box of mahi that were thawing in closed packaging. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to or immediately upon completion of thawing | 1 | ||
| 43 | 3-304.12 | Utensil Storage & Use | C | Observed the food contact part of tongs stored in between grill and area where debris is pushed in. Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water, or in running water that quickly moves food particles to the drain | 0 | ||
| 44 | 4-901.11 | Other | C | Observed metal pans wet stacked. Air dry equipment and utensils after cleaning and sanitizing | 0 | ||
| 47 | 4-501.11 | Equipment Maintenance & Repair | C | Observed missing handle on chest freezer, several missing stove knobs, damaged caulking at 3 comp, leak at 3 comp, and rusted racks in WIC. Equipment shall be maintained in good repair | 0 | ||
| 48 | 4-302.14 | Other | Pf | Establishment did not have correct test strips for sanitizer at 3 comp. Establishment needs lactic acid test strips. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided | 0 | ||
| 49 | 4-602.13, 4-601.11(B) | Non-Food Contact Surface Cleanliness | C | Observed grease build up on exterior of equipment, dust build up in range hood, soil build up on gaskets, and dust build up on WIF fans. Non-food contact surfaces of equipment shall be cleaned at a frequency to prevent the accumulation of soil residue. Observed pans with carbon build up. Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and soil accumulations | 0 | ||
| 55 | 6-501.11, 6-501.12, 6-201.16 | Physical Facilities — Maintenance | C | Observed the following: low grout in floor tiles, damaged floor tiles, damaged cove base behind prep table, deep freezer, and heat lamp. Ceiling was actively leaking during inspection. Leak was not on food or equipment. They were having ceiling repaired during inspection. Physical facilities shall be maintained in good repair. Observed additional cleaning needed on floors, walls, and ceilings throughout. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Observed unfinished wood at base of wall behind dish machine. Interior wall and ceiling covering materials shall be smooth, nonabsorbent, and easily cleanable | 0 |
Broad Street Burger Co. — 2025-12-03
Inspector: Lansdell, Katelyn (REHS 3500) · PIC: Dwayne Bowden · Type: Inspection
96.5
-3.5 deductions
2 risk violations1 repeatStatus: AWindow opens: 2026-02-17
| Item | Code(s) | Category | Severity | Description | Pts | CDI | Repeat |
|---|---|---|---|---|---|---|---|
| 23 | 3-501.17, 3-501.18 | Date Marking & TPHC | Pf | Observed chicken wings prepped the day before without a date label. Date mark all ready to eat TCS foods prepared onsite and held for more than 24 hours. Observed pimento cheese with incorrect date label. Discard the food requiring date labels once the time/temperature window has expired, if it is not labeled, or if the label is incorrect. | 1 | Yes | |
| 24 | 3-501.19 | Date Marking & TPHC | Pf | Observed buttermilk at fry station under TPHC without a start time. The food shall be identified to indicate the time that is 4 hours from the point in time it is removed from temperature control. | 0 | Yes | |
| 33 | 3-501.15 | Cooling Methods | Pf | Observed grilled chicken cooling tightly covered. Quickly cool foods. Use open/vented shallow pans, large ice baths, and active stirring methods. Cold air must flow around the product to remove the heat. | 1 | Yes | |
| 47 | 4-501.11, 4-402.11 | Equipment Maintenance & Repair | C | Observed after market handle on chest freezer and minor rust on racks in RIC and lowboy RIC. Equipment shall be maintained in good repair. Observed damaged caulking behind 3 comp sink. Fixed equipment shall be installed to allow access for cleaning and spaced from adjoining equipment, walls, and ceilings at a distance of not more than 1/32 inch; or sealed to adjoining equipment or walls. | 0.5 | ||
| 49 | 4-602.13 | Non-Food Contact Surface Cleanliness | C | Observed build up on speed rack in WIC, build up on racks in WIC, dust on WIC fan, and heavy dust build up on racks above prep table. Non-food contact surfaces of equipment shall be cleaned at a frequency to prevent the accumulation of soil residue. | 0.5 | ||
| 55 | 6-501.11, 6-501.12 | Physical Facilities — Maintenance | C | Observed a couple cracks on floor tiles and damaged flooring under cookline. Physical facilities shall be maintained in good repair. Observed heavy grease build up on floor under and behind equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. | 0.5 |
Broad Street Burger Co. — 2025-08-20
Inspector: Lansdell, Katelyn (REHS 3500) · PIC: JASON COLE · Type: Inspection
92.5
-7.5 deductions
6 risk violations2 repeatStatus: AWindow opens: 2025-11-03
| Item | Code(s) | Category | Severity | Description | Pts | CDI | Repeat |
|---|---|---|---|---|---|---|---|
| 8 | 2-301.14 | Handwashing & Employee Hygiene | P | Observed employee wash hands and turn faucet off with bare hands. Observed employee move from handling soiled dishes to clean dishes without washing hands. Food Employees must wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. | 0 | Yes | |
| 13 | 3-202.15 | Approved Source & Package Integrity | Pf | Observed three dented cans stored on shelves with other intact cans. Food packaging must be in good condition, intact, and protect the food inside. | 0 | Yes | |
| 20 | 3-501.14 | Temperature Control (Cold) | P | Observed cooked onions that had been moved from a flat pan to plastic container above 41 and past the 4 hour time limit. Cool TCS foods within 4 hours or less if prepared from ingredients at ambient temperature. | 0 | Yes | |
| 21 | 3-501.16 | Other | P | Observed tater tots under heat lamp below 135. Maintain TCS foods in hot holding at 135F or above. | 1 | Yes | |
| 22 | 3-501.16 | Other | P | Observed the following food above 41: diced tomatoes, cheese curds, pimento cheese, blue cheese, sliced cheese, shredded cheese, and hamburger patties. Maintain TCS foods in cold holding at 41F or less. | 1 | Yes | |
| 23 | 3-501.18 | Date Marking & TPHC | P | Observed pepperonis (8/15) exceed their 7 day date label. Discard the food requiring date labels once the time/temperature window has expired, if it is not labeled, or if the label is incorrect. | 1 | Yes | |
| 33 | 3-501.15 | Cooling Methods | Pf | Observed hamburger patties stacked tightly together and covered. Observed cooked onions that had been moved from flat pan to covered container cooling with lid on. Quickly cool foods. Use open/vented shallow pans, large ice baths, and active stirring methods. Cold air must flow around the product to remove the heat. | 1 | Yes | |
| 43 | 3-304.12 | Utensil Storage & Use | C | Observed knife stored in between the sides of prep cooler. Observed scoop for cream cheese stored on top of soiled prep area. Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water, or in running water that quickly moves food particles to the drain. | 0 | Yes | |
| 47 | 4-501.11, 4-202.11 | Equipment Maintenance & Repair | C | Observed missing/damaged filters in range hood, aftermarket handle to chest freezer not smooth and easily cleanable, and chipping paint on racks in RIC. Equipment shall be maintained in good repair. Observed chipping paint on fry baskets. Multi use food contact surfaces shall be smooth, free of chips, breaks, and similar imperfections. | 0 | Yes | |
| 49 | 4-602.13 | Non-Food Contact Surface Cleanliness | C | Observed visible soil on prep area around and under flat top, soil on bottom shelves of prep tables, food debris in bottom of RIC, and dust and debris build up on shelving throughout establishment. Non-food contact surfaces of equipment shall be cleaned at a frequency to prevent the accumulation of soil residue. | 1 | ||
| 51 | 5-205.15 | Plumbing | C | Observed leak at plumbing to ice machine. PLUMBING SYSTEM maintained in good repair. | 1 | ||
| 54 | 5-501.114 | Refuse & Waste | C | Observed dumpster missing drain plug. Drain in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs. | 1 | ||
| 55 | 6-501.12, 6-501.11 | Physical Facilities — Cleanliness | C | Observe soil build up on floors underneath dish machine and behind ice machine. Observed water building up in floor behind ice machine. Observed wall and ceiling cleaning needed throughout establishment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Observed damaged floor/peeling floor paint under cook line equipment and under 3 comp sink. Physical facilities shall be maintained in good repair. | 1.5 |
Twisted Oak / Quarter — 2025-08-11
Inspector: Spencer, Cameron (REHS 2484) · PIC: L Holland · Type: Inspection
91.5
-8.5 deductions
11 risk violations1 repeatStatus: AWindow opens: 2025-10-25
| Item | Code(s) | Category | Severity | Description | Pts | CDI | Repeat |
|---|---|---|---|---|---|---|---|
| 8 | 2-301.14 | Handwashing & Employee Hygiene | P | Food Employees must wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. P. Observed employee move from dirty dishes to clean dishes without washing hands. CDI, hands washed. | 2 | Yes | |
| 10 | 6-301.13 | Other | Pf | Sinks used for other purposes other than handwashing may not be provided with handwashing aids and devices. Observed mop sink with washing aids. CDI, sink converted to hand washing sink. | 0 | Yes | |
| 14 | 3-203.12 | Other | Pf | Retain the tag on the bag of shellshock until empty. Record the date on the tag when the last shellshock from the container is used. Store tags in chronological order for 90 days. Pf. Observed tags not in order and not labeled with last served oyster date. VR EHS to return in 10 days to verify procedure corrected. 8/21/25 | 0 | ||
| 15 | 3-302.11 | Cross-Contamination Prevention | P | Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P). Observed same fry basket used for raw fish and cooked eggs. CDI, eggs redropped to clear out any potential cross over. | 3 | Yes | |
| 16 | 4-501.114 | Other | P | Maintain sanitizer at correct concentrations when being used to sanitize. P. Observed 3-comp sink dispensing sanitizer too weak. CDI, repaired. | 0 | Yes | |
| 20 | 3-501.15 | Cooling Methods | P | TCS foods shall be cooled within 4 hours to 41F or less if prepared from ingredients at ambient temperature. P. Observed prepped boiled eggs cooling too slowly, dropping around 3-4*F in 85 mins with only 15 mins left. CDI, moved to freezer for quick cool. | 0 | Yes | |
| 21 | 3-501.16 | Other | P | Maintain TCS foods in hot holding at 135F or above. P. Observed sweet potato pie holding 129*F in hot cabinet and sausage in little hot cabinet at 131*F. CDI, PIC voluntarily discarded sweet potato and sausage reheated. | 3 | Yes | |
| 23 | 3-501.18 | Date Marking & TPHC | P | Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P). Observed slaw date 8/4 and potatoes dated for 8/1. CDI, PIC voluntarily discarded products. *overall improvements to date mark. 1/2 points. | 0.5 | Yes | |
| 25 | 3-603.11 | Other | Pf | Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf). Observed the menu of the Twisted Oak is missing the asterisk on each animal derived food. Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote. Pf. CDI: PIC put asterisk on all animal derived food items | 0 | Yes | |
| 28 | 7-102.11 | Other | Pf | Common Name - Working Containers (Pf). Observed sani bucket labeled sanitizer, but tested too weak to be sanitizer. CDI, facility switched to chlorine. | 0 | Yes | |
| 29 | 3-502.12 | Other | P | Reduced Oxygen Packaging, Criteria F (P) (Pf). Observed facility ROP without HACCP Plan for 4 days. Facility can only ROP without HACCP Plan for 2 days with time and date labeled on each item. CDI, procedure changed. | 0 | Yes | |
| 33 | 3-501.15 | Cooling Methods | Pf | Quickly cool foods. Use open/vented shallow pans, large ice baths, and active stirring methods. Cold air must flow around the product to remove the heat. Pf. Observed eggs cooling too slowly thick and lidded. CDI, moved to freezer. | 0 | Yes | |
| 35 | 3-501.13 | Other | Pf | Thawing (Pf). Observed Tuna thawing in closed packages in walk in cooler. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to or immediately upon completion of thawing. CDI: PIC opened packages REPEAT 3-501.13 Potentially hazardous food shall be thawed at a water temperature of 70F or below, under refrigeration, as part of the cooking process, or in a microwave oven and immediately transferred to cooking equipment. Pf. Observed fish thawing with water method, but no running water. Water turned on. | 0 | Yes | R |
| 43 | 3-304.12 | Utensil Storage & Use | C | In-Use Utensils, Between-Use Storage (C). Observed scoop without handle stored in product. | 0 | ||
| 47 | 4-501.11 | Equipment Maintenance & Repair | C | Good Repair and Proper Adjustment - Equipment (C). Observed damaged to gasket on hot cabinet. Observed ice build up on compressor. Equipment shall be maintained in good repair. | 0 | ||
| 49 | 4-602.13 | Non-Food Contact Surface Cleanliness | C | Nonfood Contact Surfaces (C). Observed soil build up on gaskets, shelves in walk in, and many surfaces greasy on equipment and hood lines. Non-food contact surfaces of equipment shall be cleaned at a frequency to prevent the accumulation of soil residue. REPEAT | 0 | R | |
| 55 | 6-501.12, 6-501.11 | Physical Facilities — Cleanliness | C | Cleaning, Frequency and Restrictions (C). Observed Soil build up on floor, walls, and ceiling throughout establishment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. 6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C). Observed the following: Damaged floor by kitchen area; Damaged cove molding, caulking damaged. Physical facilities shall be maintained in good repair. | 0 |
Twisted Oak / Quarter — 2025-05-12
Inspector: El Alaoui, Zidane (REHS 2965) · PIC: Leonard Holland · Type: Inspection
93.5
-6.5 deductions
3 risk violations2 repeatStatus: AWindow opens: 2025-07-26
| Item | Code(s) | Category | Severity | Description | Pts | CDI | Repeat |
|---|---|---|---|---|---|---|---|
| 10 | 6-301.12 | Other | Pf | Observed paper towel not available at one hand sink by the ramp. Provide paper towels, or an approved alternative for hand drying at each hand sink. CDI: paper towel provided | 0 | Yes | R |
| 16 | 4-501.114 | Other | P | Observed Chlor at dish machine at 10ppm. Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness. CDI: chlorine adjusted to 75ppm | 1.5 | Yes | |
| 23 | 3-501.18, 3-501.17 | Date Marking & TPHC | P | Observed the following: in small prep top: cooked penne with prep date 4/30; in salad prep top: cole slaw with prep date 4/29; in Drawer cooler: elbow pasta with prep date 4/28. Also observed: in small prep top: Beans without a date 4/10; in small Reach in cooler: heavy cream opened Saturday without a date; In back prep top: Tartar without a date made Saturday. CDI: food voluntarily discarded and date placed on containers | 1 | Yes | R |
| 33 | 3-501.15 | Cooling Methods | Pf | Observed cut Brussels sprouts cooling in prep top at 47F. Quickly cool foods. Use open/vented shallow pans, large ice baths, and active stirring methods. Cold air must flow around the product to remove the heat. CDI: container moved to WIC | 1 | Yes | R |
| 39 | 3-305.11 | Other | C | Observed several Boxes of food on floor in WIC throughout establishment. Establishment received delivery. Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. | 1 | R | |
| 40 | 2-402.11 | Other | C | Observed one employee in kitchen not wearing Hair net. Use head coverings, beard guards, and clothing to restrain body hair from contacting exposed food, equipment, and utensils. | 0.5 | ||
| 45 | 4-903.11 | Other | C | Observed several Boxes of single use articles on floor throughout establishment. Establishment received delivery. Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. | 0.5 | ||
| 47 | 4-501.11 | Equipment Maintenance & Repair | C | Observed the following: damaged bottom gasket of WIC. Equipment shall be maintained in good repair. | 0.5 | R | |
| 49 | 4-602.13 | Non-Food Contact Surface Cleanliness | C | Observed soil build up on most gaskets throughout establishment and inside microwave. Non-food contact surfaces of equipment shall be cleaned at a frequency to prevent the accumulation of soil residue. | 0.5 | R | |
| 55 | 6-501.12, 6-501.11 | Physical Facilities — Cleanliness | C | Observed Soil build up on floor, walls, and ceiling throughout establishment. Also observed: Damaged floor by kitchen area; Damaged cove base by chest freezer and by front prep area. Physical facilities shall be maintained in good repair. | 0.5 | R |
Broad Street Burger Co. — 2025-05-07
Inspector: El Alaoui, Zidane (REHS 2965) · PIC: Mellissa Myers · Type: Inspection
95
-5 deductions
4 risk violations2 repeatStatus: AWindow opens: 2025-07-21
| Item | Code(s) | Category | Severity | Description | Pts | CDI | Repeat |
|---|---|---|---|---|---|---|---|
| 2 | 2-102.12 | Employee Health & Supervision | C | Observed PIC who is a CFPM was not present on site at the beginning of the inspection. At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager. CDI: PIC present within 5 minutes | 1 | Yes | |
| 13 | 3-202.15 | Approved Source & Package Integrity | Pf | Observed a couple of dented cans stored with other intact cans in back storage. Food packaging must be in good condition, intact, and protect the food inside. Pf. CDI: dented cans discarded | 1 | Yes | R |
| 22 | 3-501.16 | Other | P | Observed the following: Cheese over stacked at 50F in prep top; and sliced Cheese at 47F in prep top. Food recently placed in prep top within 2 hours. Maintain TCS foods in cold holding at 41F or less. P. CDI: food moved to reach in cooler and WIC | 2 | Yes | R |
| 24 | 3-501.19 | Date Marking & TPHC | P | Observed time on buttermilk for frying that is under TPHC procedure with no start time. The food is unmarked in containers P. CDI: start time placed on containers | 1 | Yes | |
| 47 | 4-501.11 | Equipment Maintenance & Repair | C | Observed missing/ damaged filters in range hood. Equipment shall be maintained in good repair. | 0 | R | |
| 49 | 4-602.13 | Non-Food Contact Surface Cleanliness | C | Observed the following: Soil build up in range hood and gaskets of equipment, and dust on shelves in few areas throughout establishment. Non-food contact surfaces of equipment shall be cleaned at a frequency to prevent the accumulation of soil residue. | 0 | R | |
| 55 | 6-501.11, 6-501.12 | Physical Facilities — Maintenance | C | Observed the following; Unfinished paint in women's restroom by hand sink in second floor. Physical facilities shall be maintained in good repair. Observed Soil build under few equipment and ceiling throughout establishment and under dish machine; dust build up on fan covers in men's and women's restrooms in second floor. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. | 0 | R | |
| 56 | 6-501.110 | Other | C | Observed Employee food, drinks, and other belongings stored in few areas throughout establishment. Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. | 0 |
Twisted Oak / Quarter — 2025-02-04
Inspector: El Alaoui, Zidane (REHS 2965) · PIC: Dewayne Bowden · Type: Inspection
93
-7 deductions
5 risk violations3 repeatStatus: AWindow opens: 2025-04-18
| Item | Code(s) | Category | Severity | Description | Pts | CDI | Repeat |
|---|---|---|---|---|---|---|---|
| 19 | 3-403.11 | Temperature Control (Hot) | P | Observed Chicken cheese dip reheated to 158F. Reheat all TCS foods to 165F within 2 hours of the food falling below 135F or not meeting the minimum reheating temperature of 165F. | 2 | Yes | |
| 8 | 2-301.15 | Other | Pf | Observed employee wash their hands in mop sink. Food Employees must wash their hands in a handwashing sink. | 0 | Yes | |
| 8 | 2-301.14 | Handwashing & Employee Hygiene | P | Observed employee handle their phone and resumed work without washing their hands, and turn off faucet with bare hands after washing them. After engaging in activities that contaminate the hands, food employees must wash their hands. | 0 | Yes | R |
| 10 | 6-301.12 | Other | Pf | Observed Paper towel not available in Back hand sink. Provide paper towels, or an approved alternative for hand drying at each hand sink. | 2 | Yes | |
| 22 | 3-501.16 | Other | P | Observed Raw pork chop in reach in cooler at 45F CDI: moved to WIC. Maintain TCS foods in cold holding at 41F or less. | 0 | Yes | R |
| 23 | 3-501.17 | Date Marking & TPHC | Pf | Observed the following: Cheese open 2 days ago in prep top without a date; Egg mix made 2 days with incorrect date in reach in cooler. Date mark commercially processed food when the original container is opened in a food establishment and held for more than 24 hours. Date mark all ready to eat TCS foods prepared onsite and held for more than 24 hours. | 2 | Yes | R |
| 39 | 3-305.11 | Other | C | Observed a couple of Boxes of food stored on floor in WIF. Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. | 0 | ||
| 47 | 4-501.11 | Equipment Maintenance & Repair | C | Observed the following: Damaged surface of chest freezer; Condensation build up around the door of WIF. Equipment shall be maintained in good repair. | 1 | R | |
| 49 | 4-602.13 | Non-Food Contact Surface Cleanliness | C | Observed soil build up in a few gaskets throughout establishment. Non-food contact surfaces of equipment shall be cleaned at a frequency to prevent the accumulation of soil residue. | 0 | R | |
| 55 | 6-501.11, 6-501.12 | Physical Facilities — Maintenance | C | Observed the following: Damaged cove base in corner; Damaged cove base by standing warmer; Air gap at the bottom of WIC door. Physical facilities shall be maintained in good repair. Standing water in corner by chest freezer; Soil build up in ceiling throughout establishment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. | 0 | R | |
| 56 | 6-501.110 | Other | C | Observed Employee belonging stored in few areas throughout establishment. Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. | 0 |
Broad Street Burger Co. — 2025-01-27
Inspector: Myers, Mellissa (REHS 2965) · PIC: JASON COLE · Type: Inspection
96
-4 deductions
3 risk violationsStatus: AWindow opens: 2025-04-10
| Item | Code(s) | Category | Severity | Description | Pts | CDI | Repeat |
|---|---|---|---|---|---|---|---|
| 13 | 3-202.15 | Approved Source & Package Integrity | Pf | Observed one Dented can stored with dry goods in back storage. Food packaging must be in good condition, intact, and protect the food inside. Pf. CDI: food discarded | 0 | Yes | |
| 22 | 3-501.16 | Other | P | Observed food at 59F including veggie burger, raw burger, cheese. Maintain TCS foods in cold holding at 41F or less. P. CDI: food discarded | 1 | Yes | |
| 23 | 3-501.17 | Date Marking & TPHC | Pf | Observed cooked Chicken wings made Saturday without a date in WIC. Date mark all ready to eat TCS foods prepared onsite and held for more than 24 hours. Pf. CDI: date placed on container | 0 | Yes | |
| 33 | 4-301.11, 3-501.15 | Cooling Methods | Pf | Observed Drawer cooler with ambient temp at 43F. Maintenance present during inspection. Provide equipment in number and capacity to achieve cooling, heating, and holding temperatures. Pf. CDI: hot dog at 41F and digital thermometer at 34F. Observed raw Burgers at 47F in cooling in closed pans in WIC. Quickly cool foods. Use open/vented shallow pans, large ice baths, and active stirring methods. Cold air must flow around the product to remove the heat. Pf. CDI: food uncovered | 1 | Yes | |
| 47 | 4-501.11 | Equipment Maintenance & Repair | C | Observed missing/ damaged filters in range hood. Equipment shall be maintained in good repair. REPEAT | 1 | R | |
| 49 | 4-602.13 | Non-Food Contact Surface Cleanliness | C | Observed the following: Soil build up in range hood and gaskets of equipment. Nonfood contact surfaces of equipment shall be cleaned at a frequency to prevent the accumulation of soil residue. REPEAT | 1 | R | |
| 55 | 6-501.11, 6-501.12 | Physical Facilities — Maintenance | C | Observed the following; Unfinished paint in women's restroom by hand sink in second floor, damage wall and cove base in restroom in first floor; Damaged caulk at 3 comp sink; non functioning ceiling light fixture in WIC. Physical facilities shall be maintained in good repair. Observed Soil build under few equipment and ceiling throughout establishment and under dish machine. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. REPEAT | 0 | R | |
| 56 | 6-403.11, 6-501.110 | Other | C | Observed food Employee consume a drink in cook line. Areas designated for employees to eat, drink, and use tobacco shall be located, so that food, equipment, linens, and single-service and single-use articles are protected from contamination. Observed Employee phone stored above prep cooler. Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. | 0 |
Twisted Oak / Quarter — 2024-09-19
Inspector: Bowden, Robert (REHS 2965) · PIC: Zidane El Alaoui · Type: Inspection
93
-7 deductions
5 risk violations2 repeatStatus: AWindow opens: 2024-12-03
| Item | Code(s) | Category | Severity | Description | Pts | CDI | Repeat |
|---|---|---|---|---|---|---|---|
| 8 | 2-301.14 | Handwashing & Employee Hygiene | P | Observed employee turn off faucet with bare hands after washing them. After engaging in activities that contaminate the hands, food employees must wash their hands. P. CDI: employee rewashed their hands and turned off faucet with paper towel | 1 | Yes | R |
| 9 | 3-301.11 | Other | P | Observed food employee handle RTE tomato with bare hands. Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves, or dispensing equipment. P. CDI: food employee put gloves on | 2 | Yes | |
| 10 | 5-205.11 | Plumbing | Pf | Observed large garbage can stored in front of Front hand sink. Maintain access to hand sinks. Hand sinks may only be used for handwashing. Pf. CDI: PIC moved garbage can | 2 | Yes | |
| 22 | 3-501.16 | Other | P | Observe Raw fish at 42 to 43F in drawer cooler, and Roast beef in close container in WIC at 52F made the day before. Maintain TCS foods in cold holding at 41F or less. P. CDI: PIC moved fish to WIC and discarded roast beef | 2 | Yes | |
| 23 | 3-501.17 | Date Marking & TPHC | Pf | Observed the following: in drawer cooler Meat loaf made the day before without a date; in prep top Diced tomato made the day before. Date mark commercially processed food when the original container is opened in a food establishment and held for more than 24 hours. Pf. CDI: PIC put date on containers | 0 | Yes | R |
| 33 | 3-501.15 | Cooling Methods | Pf | Observed Roast beef in close container in WIC at 52F made the day before. Quickly cool foods. Use open/vented shallow pans, large ice baths, and active stirring methods. Cold air must flow around the product to remove the heat. Pf. CDI: PIC discarded food | 0 | Yes | |
| 35 | 3-501.13 | Other | Pf | Observed Tuna thawing in closed packages in drawer cooler. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to or immediately upon completion of thawing. CDI: PIC opened packages | 0 | Yes | R |
| 38 | 6-501.111 | Pest Control | Pf | Observed Dead insects in a couple of areas throughout establishment. Inspect the premises and incoming food shipments for evidence of pests and eliminate harborages to keep the premises free of insects, rats, and other pests. | 0 | ||
| 40 | 2-303.11 | Other | C | Observed a couple of food employees wearing a Watch and bracelet while handling food. Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. | 0 | R | |
| 47 | 4-501.11 | Equipment Maintenance & Repair | C | Observed the following: damaged gasket of WIC; minor condensation build up in WIF; a couple of damaged handles of metal covers. Equipment shall be maintained in good repair. REPEAT. Improvements made from previous inspection | 0 | R | |
| 49 | 4-602.13 | Non-Food Contact Surface Cleanliness | C | Observed soil build up in a few gaskets throughout establishment. Non-food contact surfaces of equipment shall be cleaned at a frequency to prevent the accumulation of soil residue. REPEAT. Improvements made from previous inspection | 0 | R | |
| 55 | 6-501.12 | Physical Facilities — Cleanliness | C | Observed Soil buil up on floor and ceiling throughout establishment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. | 0 | ||
| 55 | 6-501.11 | Physical Facilities — Maintenance | C | Observed the following: Damaged cove base in few areas throughout establishment; Damaged floor tile by drain in cook line. Physical facilities shall be maintained in good repair. REPEAT. Improvements made from previous inspection | 0 | R |
Broad Street Burger Co. — 2024-09-11
Inspector: El Alaoui, Zidane (REHS 2965) · PIC: Mellissa Myers · Type: Inspection
96.5
-3.5 deductions
2 risk violations1 repeatStatus: AWindow opens: 2024-11-25
| Item | Code(s) | Category | Severity | Description | Pts | CDI | Repeat |
|---|---|---|---|---|---|---|---|
| 8 | 2-301.14 | Handwashing & Employee Hygiene | P | Observed food employee pick up item from floor with gloves on and continue work without washing hands and change of gloves. After engaging in activities that contaminate the hands, food employees must wash their hands. | 0 | Yes | |
| 10 | 5-205.11 | Plumbing | Pf | Observed broom and dust pan stored in front if front hand sink. Maintain access to hand sinks. Hand sinks may only be used for handwashing. | 0 | Yes | R |
| 47 | 4-501.11 | Equipment Maintenance & Repair | C | Observed missing/ damaged filters in range hood. Equipment shall be maintained in good repair. | 0 | R | |
| 49 | 4-602.13 | Non-Food Contact Surface Cleanliness | C | Observed soil build up on most gaskets and inside and outside of few equipment throughout establishment; and shelves in 2 door cooler. Non-food contact surfaces of equipment shall be cleaned at a frequency to prevent the accumulation of soil residue. | 0.5 | R | |
| 55 | 6-501.11 | Physical Facilities — Maintenance | C | Observed the following: Unfinished wood behind dish machine; Loose handle of door of men's restroom; non functioning ceiling light in WIC. Physical facilities shall be maintained in good repair. | 1.5 | ||
| 56 | 6-501.12 | Physical Facilities — Cleanliness | C | Observed Soil build under few equipment and ceiling throughout establishment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. | 1.5 | R |
Twisted Oak / Quarter — 2024-06-25
Inspector: El Alaoui, Zidane (REHS 2965) · PIC: Leonard Holland · Type: Inspection
94
-6 deductions
7 risk violations2 repeatStatus: AWindow opens: 2024-09-08
| Item | Code(s) | Category | Severity | Description | Pts | CDI | Repeat |
|---|---|---|---|---|---|---|---|
| 2 | 2-102.12 | Employee Health & Supervision | C | Observed certified food protection manager not available at the beginning of the inspection. At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager. CDI: PIC was present around 10 minutes later | 1 | Yes | |
| 8 | 2-301.14 | Handwashing & Employee Hygiene | P | Observed one employee returned from outside after discarding garbage, resumed work and did not wash their; and another food employee turn off faucet with bare hands after washing them. After engaging in activities that contaminate the hands, food employees must wash their hands. P. CDI: employee rewashed their hands before resuming work, and the other food employee rewarded their hands and turn off faucet with paper towel | 2 | Yes | |
| 13 | 3-101.11, 3-202.15 | Approved Source & Package Integrity | P | Observed one container of discolored beef in drawer cooler. Food shall be safe for consumption, unadulterated, and honestly presented. P. CDI: PIC discarded food. Observed few dented cans stored with other intact cans in dry storage. Food packaging must be in good condition, intact, and protect the food inside. Pf. CDI: PIC discarded cans | 2 | Yes | |
| 16 | 4-501.114 | Other | P | Observed chlorine chemical concentration at 10ppm at dish machine. Maintain sanitizer at correct concentrations when being used to sanitize. P. CDI: PIC adjusted chlorine concentration to 50ppm | 0 | Yes | |
| 23 | 3-501.17 | Date Marking & TPHC | Pf | Observed the following: in reach in cooler: cream, and garlic and oil mixture made the day before without a date; ; in prep top: opened container of red peppers, and lettuce prepared the day before without a date. Date mark commercially processed food when the original container is opened in a food establishment and held for more than 24 hours. Pf. CDI: PIC put date on containers of food and discarded lettuce | 0 | Yes | R |
| 25 | 3-603.11 | Other | Pf | Observed the menu of "The Quarter" is missing the asterisk on each animal derived food. Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote. Pf. CDI: PIC put asterisk on all animal derived food items | 0 | Yes | |
| 28 | 7-102.11 | Other | Pf | Observed one spray bottle of degreaser not labeled by 3 comp sink. Working containers used for storing poisonous or toxic materials taken from bulk supplies shall be clearly identified with the common name of the material. Pf. CDI: label placed on spray bottle | 0 | Yes | R |
| 35 | 3-501.13 | Other | Pf | Observed frozen tuna thawing in unopened sealed packaging in drawer cooler. (E) REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment. CDI: packages of tuna were cut open | 0 | Yes | |
| 39 | 3-305.11 | Other | C | Observed unwashed mushrooms stored above RTE Brussels sprouts. Store food in a clean, dry location, not exposed to contamination. CDI: PIC moved unwashed mushrooms to designated location | 0 | Yes | |
| 40 | 2-303.11, 2-402.11 | Other | C | Observed one employee wearing earbuds, and another food employee wearing bracelets. Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. CDI: food employee removed ear buds. Observed food employee not wearing hair net at dish machine. Use head coverings, beard guards, and clothing to restrain body hair from contacting exposed food, equipment, and utensils. CDI: food employee put hair net on | 1 | Yes | |
| 47 | 4-501.11 | Equipment Maintenance & Repair | C | Observed the following: damaged gasket of WIC; minor condensation build up in WIF; non working light bulb in range hood; damaged handle of of large reach in cooler; loose range hood filter; non working light bulb in WIF. Equipment shall be maintained in good repair. | 0 | R | |
| 49 | 4-602.13 | Non-Food Contact Surface Cleanliness | C | Observed the following: soil build up in range hood filters, on interior and exterior surfaces of few equipment throughout establishment including gaskets; standing water in a couple of reach in coolers. Non-food contact surfaces of equipment shall be cleaned at a frequency to prevent the accumulation of soil residue. | 0 | R | |
| 55 | 6-501.12, 6-501.11 | Physical Facilities — Cleanliness | C | Observed the following: soil build up on floor, walls, and ceiling tiles and fans throughout establishment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Observed the following: damaged caulk and cove base throughout establishment; and damaged caulk on wall at 3 comp sink, and rough concrete in few areas throughout establishment. Physical facilities shall be maintained in good repair. | 0 | R |
Legend
Severity Levels
PPriority — Must be corrected within 10 daysPfPriority Foundation — Must be corrected within 30 daysCCore — Must be corrected within 90 days
Flags
RRepeat violationCDICorrected During InspectionFailedResolution Failed — recurred on next inspection
Scores
95+ Excellent90–94 Satisfactory<90 Needs Improvement