MEAN DEANS LOCAL KITCHEN
6059 26 ST W
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 5/1/2025
High Priority
2
Intermediate
0
Basic
4
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed: Ceiling/ceiling tile shows damage over ice machine by fountain beverage.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employees. Repeat Violation
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Educated Person in charge . Person in charge removed from packaging. **Corrective Action Taken**
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation in main kitchen area. Employee put on. Hair restraint and washed hands. Corrected On-Site
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Observed: Outer openings not protected with self-closing door on east side of building.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Observed in back kitchen area dented can of artichoke hearts. Person in charge removed can.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on cooks line by fryer butter milk batter (61F - Cold Holding). Person in charge stated it had been out for approximately 1 hour and placed in a bigger container with ice.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. **Corrective Action Taken** Repeat Violation
Food safety inspection conducted on 5/1/2025 revealed 6 total violations (2 high priority, 0 intermediate, 4 basic).
Inspection on 1/30/2025
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed: Ceiling/ceiling tile shows damage over ice machine by fountain beverage.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation - From follow-up inspection 2025-01-30: **Time Extended**
- 35B-03-4:Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. Observed: Outer openings not protected with self-closing door on east side of building.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation - From follow-up inspection 2025-01-30: **Time Extended**
Food safety inspection conducted on 1/30/2025 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 1/28/2025
High Priority
2
Intermediate
0
Basic
3
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed: Ceiling/ceiling tile shows damage over ice machine by fountain beverage.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Observed: Outer openings not protected with self-closing door on east side of building.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in reach in cooler in main kitchen area seafood (49F - Cold Holding); pork (48F - Cold Holding); cream (51F - Cold Holding); Macaroni and cheese (50F - Cold Holding); coleslaw (52F - Cold Holding); cut tomatoes (51F - Cold Holding). Person in charge stated that all products had been in the reach in cooler longer than 4 hours and discarded all. As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler in main kitchen area seafood (49F - Cold Holding); pork (48F - Cold Holding); cream (51F - Cold Holding); Macaroni and cheese (50F - Cold Holding); coleslaw (52F - Cold Holding); cut tomatoes (51F - Cold Holding). Person in charge stated that all products had been in the reach in cooler longer than 4 hours and discarded all. As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. **Corrective Action Taken** Repeat Violation Admin Complaint
Food safety inspection conducted on 1/28/2025 revealed 5 total violations (2 high priority, 0 intermediate, 3 basic).
Inspection on 11/5/2024
High Priority
1
Intermediate
1
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin by fountain beverage machine.
- 36-32-5:Basic - Ceiling/ceiling tile shows damage over ice machine by fountain beverage.
- 35B-03-4:Basic - Outer openings not protected with self-closing door on east side of building.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on cooks line egg mixture (68F - Cold Holding). Person in charge stated it had been out for approximately 2 hours and placed back in the reach in cooler. **Corrective Action Taken**
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed person in charge a copy. Person in charge printed and had employees read and sign that are currently working. **Corrective Action Taken**
Food safety inspection conducted on 11/5/2024 revealed 5 total violations (1 high priority, 1 intermediate, 3 basic).
Inspection on 2/28/2024
High Priority
5
Intermediate
0
Basic
2
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed in Reach in cooler on cooks line raw fish thawed and not removed from reduce oxygen package. Educated Person in charge on Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Person in charge removed from packaging. Corrected On-Site
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation in the salad make station.
- 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed in main kitchen salad make station employee touched facial hair with bare hands, used bare hands to fill salad plate and failed to wash hands and put on gloves. Educated Person in charge on hand washing and glove use. Employee discarded salad, washed hands and put on clean gloves.
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed in main kitchen salad make station employee touched facial hair with bare hands, used bare hands to fill salad plate and failed to wash hands and put on gloves. Educated Person in charge on hand washing and glove use. Employee discarded salad, washed hands and put on clean gloves.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in main kitchen area in Walk in cooler, raw Seafood over cooked Pork. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout. Person in charge removed the raw Seafood. Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in main kitchen Walk in cooler Raw Ground Beef over raw Pork. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout. Person in charge removed Raw Ground Beef. Corrected On-Site
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed in main kitchen salad make station employee touched facial hair with bare hands, used bare hands to fill salad plate and failed to wash hands and put on gloves. Educated Person in charge on hand washing and glove use. Employee discarded salad, washed hands and put on clean gloves.
Food safety inspection conducted on 2/28/2024 revealed 7 total violations (5 high priority, 0 intermediate, 2 basic).
Inspection on 10/10/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 10/10/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 10/6/2023
High Priority
5
Intermediate
1
Basic
2
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed in Reach in cooler in main kitchen area next to grill,raw tuna in ROP intact. Educated Person in charge on thawing ROP raw fish. Person in charge removed from packaging. Corrected On-Site Warning
- 08B-12-5:Basic - Stored food not covered. Observed in Reach in freezer next to Handwashing sink in main kitchen area dessert cakes not covered. Person in charge covered cakes. Corrected On-Site Warning
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed in main kitchen area on cooks line ,employee grabbed cooked tortilla shells with bare hands for ready to eat . Educated Person in charge on bare hand contact with ready to eat food. Person in charge voluntarily discarded tortilla. Corrected On-Site Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in Reach in cooler next to grill in main kitchen area raw fish over whipped cream and cooked crab. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout. Person in charge removed raw fish from ROP. Corrected On-Site Warning
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed in Walk in cooler Basil cream sauce date marked 9/24/23. Educated Person in charge on exceeding 7 days with TCS food. Person in charge voluntarily discarded food item. Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in Reach in cooler Pico de gallo 51F, Caesar dressing 53F, sour cream 51F, artichokes 51F, butter 51F, black bean soup 47F, lobster soup 47F, cream of broccoli soup 47F, vodka sauce 48F, clam chowder 46F, Au jus 50F, basil cream sauce 51F, mashed potatoes 46F, cheese sauce 48F, orange cream sauce 50F, lobster cream sauce 48F, grits 47F, vegetable stock 49F, spinach dip 46F, escargot 51F, chicken 47F, ricotta cheese 49F, Cole slaw 48F, macaroni and cheese 47F, cooked ribs 48F, butter 48F, filet mignon 48F, seafood 47F, chicken 46F, homemade ranch 48F, homemade Parmesan dressing 47F, homemade horseradish sauce 48,F fresh mozzarella 48F, Gouda 47F, Asiago cheese 47F, cream cheese 46F, blue cheese crumbles 48F, goat cheese 48F, American cheese 47F, ham 48F, cheddar 47F, Swiss 47F, homemade bread pudding 46F, cooked rice 47F, raw bacon 47F, shell eggs 47F. Person in charge stated the food product was in the Walk in cooler longer than 4 hours. Person in charge voluntarily discarded all food items. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in Reach in cooler Pico de gallo 51F, Caesar dressing 53F, sour cream 51F, artichokes 51F, butter 51F, black bean soup 47F, lobster soup 47F, cream of broccoli soup 47F, vodka sauce 48F, clam chowder 46F, Au jus 50F, basil cream sauce 51F, mashed potatoes 46F, cheese sauce 48F, orange cream sauce 50F, lobster cream sauce 48F, grits 47F, vegetable stock 49F, spinach dip 46F, escargot 51F, chicken 47F, ricotta cheese 49F, Cole slaw 48F, macaroni and cheese 47F, cooked ribs 48F, butter 48F, filet mignon 48F, seafood 47F, chicken 46F, homemade ranch 48F, homemade Parmesan dressing 47F, homemade horseradish sauce 48,F fresh mozzarella 48F, Gouda 47F, Asiago cheese 47F, cream cheese 46F, blue cheese crumbles 48F, goat cheese 48F, American cheese 47F, ham 48F, cheddar 47F, Swiss 47F, homemade bread pudding 46F, cooked rice 47F, raw bacon 47F, shell eggs 47F. Person in charge stated the food product was in the Walk in cooler longer than 4 hours. Person in charge voluntarily discarded all food items. Warning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed in dishwasher area unlabeled chemical bottle. Person in charge stated it was bleach and water and labeled it accordingly. Warning
Food safety inspection conducted on 10/6/2023 revealed 8 total violations (5 high priority, 1 intermediate, 2 basic).