North Avenue Dining

3 findings recorded on Aug 31, 2026. 1 marked corrected on site.

1. Violation recordedItem 4-2B ↗

   Food-contact surface sanitation

   Observed debris on apple drink dispenser nozzle; dark mold like buildup on ice-machine food contact surface, debris observed on can opener, CA- clean and sanitize affected food contact surface and maintain clean to sight and touch. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

   Inspector’s full note

   Inspection item: Food-contact surfaces: cleaned & sanitized

   Code 511-6-1.05(7)(a)1

   Observed debris on apple drink dispenser nozzle; dark mold like buildup on ice-machine food contact surface, debris observed on can opener, CA- clean and sanitize affected food contact surface and maintain clean to sight and touch. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. New Violation. Correct By: 09/10/2026

   Official report · Item 4-2B ↗

   Correction status not recorded

   Correct by Sep 10, 2026

2. Violation recordedItem 6-1B ↗

   Hot holding temperatures

   Observed several containers of TCS food (cooked chicken, hotdogs, hamburgers) throughout the facility hot held below 135 F. 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.

   Inspector’s full note

   Inspection item: Proper hot holding temperatures

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

   Observed several containers of TCS food (cooked chicken, hotdogs, hamburgers) throughout the facility hot held below 135 F. 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. CA- Advised PIC to rapidly reheat to required temperature and return to hotholding at 135F or discard immediately. New Violation. Correct By: 09/03/2026

   Official report · Item 6-1B ↗

   Correction status not recorded

   Correct by Sep 3, 2026

3. Violation recordedItem 6-1D ↗

   Time as a public health control

   Observed TCS food (pasta, vegetable sandwiches) held using held using time as a public health control was not marked with the required prep/discard time; Establish and follow an effective TPHC system and marked ALL food with the required prep/discard time. 511-6-1.04(6)(i) - Time as a Public Health Control (TPHC) (P, Pf, C) (i) Time as a Public Health Control.

   Inspector’s full note

   Inspection item: Time as a public health control: procedures and records

   Code 511-6-1.04(6)(i)

   Observed TCS food (pasta, vegetable sandwiches) held using held using time as a public health control was not marked with the required prep/discard time; Establish and follow an effective TPHC system and marked ALL food with the required prep/discard time. 511-6-1.04(6)(i) - Time as a Public Health Control (TPHC) (P, Pf, C) (i) Time as a Public Health Control. 1. Except as specified under paragraph 4 of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Pf Corrected On-Site. New Violation.

   Official report · Item 6-1D ↗

   Marked corrected on site

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