EAT DISTRICT
1914 NE 5 AVE
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection Date: 7/2/2024
Inspection #: Visit ID: 8733670
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone directly on cutting board at cook line Corrected On-Site
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. On drying rack
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout cook line and buffet stations
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sprouts (60F - Cold Holding); flip top cooler on cook line. Not prepped or portioned. In unit less than four hours. Placed in bottom reach in cooler. **Corrective Action Taken**
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chicken (84F - Cooling) at 12:20 to 84F at 12:35 pm since 11:30 am in bottom reach in cooler at end of cook line. Covered with plastic. Removed from plastic. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Plastic container in boba station hand sink Corrected On-Site
Inspection Date: 10/2/2023
Inspection #: Visit ID: 8439506
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ice machine vent cover Ceiling vents over food prep/ cook line
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Freezer chest dining room
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Under front make table Operator placed on shelf Corrected On-Site
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Timers set for four hours at three make tables at front counter. Sushi rice Timers set Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator
Inspection Date: 7/7/2023
Inspection #: Visit ID: 8355268
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the middle cookline cooler, there was raw chicken stored over cooked chicken. Items reversed to be stored correctly. Corrected On-Site
- 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At the hand wash sink next to the ice machine.