THE PASS KITCHEN
970 SUNSHINE LN STE C
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 5/6/2025
High Priority
2
Intermediate
0
Basic
0
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pico 62F, per operator stored on prep table less than 1 hour -pre-cooked chicken wings 50F, raw shrimp 48F, raw steak 53F, per operator stored in reach-in cooler less than 2 hours Warning - From follow-up inspection 2025-05-06: No items cold holding on unit. **Time Extended**
- 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -rice 106F, per operator stored in hot holding unit less than 1 hour Warning - From follow-up inspection 2025-05-06: No items hot holding on unit. **Time Extended**
Food safety inspection conducted on 5/6/2025 revealed 2 total violations (2 high priority, 0 intermediate, 0 basic).
Inspection on 5/4/2025
High Priority
3
Intermediate
2
Basic
2
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employees wearing watches Warning
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. -provided Choking First Aid Procedures poster **Corrective Action Taken** Warning
- 27-12-4:High Priority - Establishment operating with no potable running water. Corrected On-Site Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pico 62F, per operator stored on prep table less than 1 hour -pre-cooked chicken wings 50F, raw shrimp 48F, raw steak 53F, per operator stored in reach-in cooler less than 2 hours Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -rice 106F, per operator stored in hot holding unit less than 1 hour Warning
- 27-09-4:Intermediate - No running water at three-compartment sink. Corrected On-Site Warning
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -no running water at handwash sink Corrected On-Site Warning
Food safety inspection conducted on 5/4/2025 revealed 7 total violations (3 high priority, 2 intermediate, 2 basic).
Inspection on 12/5/2024
High Priority
1
Intermediate
0
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 36-73-4:Basic - Floor soiled/has accumulation of debris. -grease on floor under cooking equipment.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease and dust.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs above cooked beef. Operator relocated. Corrected On-Site
Food safety inspection conducted on 12/5/2024 revealed 3 total violations (1 high priority, 0 intermediate, 2 basic).
Inspection on 5/23/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. -sitting at room temperature in front of fan. Operator moved product to reach-in cooler. Corrected On-Site
Food safety inspection conducted on 5/23/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 10/31/2023
High Priority
1
Intermediate
0
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -in rice, black beans. Operator removed. Corrected On-Site
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. -unit has expired license posted. -unit has MFDV decal from different unit on back door.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -house made salsa (47F - Cold Holding) portions on counter in prep area less than 4 hours. Product must be kept at 41° or below. Portions placed on ice bath. Cooked beef (54F - Cold Holding) on counter less than 1 hour. Product to be reheated for lunch. Returned to cooler until prep time. **Corrective Action Taken**
Food safety inspection conducted on 10/31/2023 revealed 3 total violations (1 high priority, 0 intermediate, 2 basic).