And Cheese Midtown (Base of Operation)

6 findings recorded on Jul 8, 2026. 1 marked corrected on site.

1. Violation recordedItem 2-2D ↗

   Handwashing

   ailure to have paper towel in the hand washing station located at the front food service area as well as the back prep room area. CA: Employee was instructed to replenish paper towels at hand washing areas.

   Inspector’s full note

   Inspection item: Adequate handwashing facilities supplied & accessible

   Code 511-6-1.07(3)(b)

   ailure to have paper towel in the hand washing station located at the front food service area as well as the back prep room area. CA: Employee was instructed to replenish paper towels at hand washing areas. 511-6-1.07(3)(b) - Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf New Violation. Correct By: 07/17/2026

   Official report · Item 2-2D ↗

   Correction status not recorded

   Correct by Jul 17, 2026

2. Violation recordedItem 6-1B ↗

   Hot holding temperatures

   Observed the tomato soup in a crockpot like device being hot haled at 120 degrees F. CA: Holding should be at a min of 135 degrees F.

   Inspector’s full note

   Inspection item: Proper hot holding temperatures

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

   Observed the tomato soup in a crockpot like device being hot haled at 120 degrees F. CA: Holding should be at a min of 135 degrees F. Employee turned up the device for a high hot holding temp. (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P Corrected On-Site. New Violation.

   Official report · Item 6-1B ↗

   Marked corrected on site

3. Violation recordedItem 13A ↗

   Required permits and notices

   observed failure to post most recent health inspection score. CA: 511-6-1.02(1)(d) - Displaying of the Inspection Report (C) 1.

   Inspector’s full note

   Inspection item: Posted: Permit/Inspection/Choking Poster/Handwashing

   Code 511-6-1.02(1)(d)

   observed failure to post most recent health inspection score. CA: 511-6-1.02(1)(d) - Displaying of the Inspection Report (C) 1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away New Violation.

   Official report · Item 13A ↗

   Correction status not recorded

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