NEWK'S EATERY

2 findings recorded on Nov 2, 2026. 1 marked corrected on site.

1. Violation recordedItem 4-2B ↗

   Food-contact surface sanitation

   observed black and pink build up on the interior dispensing portion of the bulk ice machine located in the main kitchen/ware washing area. Observed black build up on the interior dispensing portion one of the soda nozzles located on the left drink machine in the front food service area.

   Inspector’s full note

   Inspection item: Food-contact surfaces: cleaned & sanitized

   Code 511-6-1.05(7)(b)

   observed black and pink build up on the interior dispensing portion of the bulk ice machine located in the main kitchen/ware washing area. Observed black build up on the interior dispensing portion one of the soda nozzles located on the left drink machine in the front food service area. C/A: Equipment food-contact surfaces and utensils shall be cleaned: In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. NOTE: Soda nozzle removed New Violation. Correct By: 11/05/2026

   Official report · Item 4-2B ↗

   Correction status not recorded

   Correct by Nov 5, 2026

2. Repeat violationItem 6-1A ↗

   Cold holding

   Observed multiple TCS items, distinguished by an asterisk (*) held above 41F in units located in the front food service area. C/A: All TCS food items shall be kept at 41F or below when cold holding.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

   Code 511-6-1.04(6)(f)

   Observed multiple TCS items, distinguished by an asterisk (*) held above 41F in units located in the front food service area. C/A: All TCS food items shall be kept at 41F or below when cold holding. COS: cut lettuce allowed to cool to 41F or below, other items discarded NOTE: discussed not overfilling pans in prep units with product and ensuring items cool fully to 41F before placing them in units for service Corrected On-Site. Repeat Violation.

   Official report · Item 6-1A ↗

   Marked corrected on site

Correction status comes from the dated report. Later changes may not be recorded here.