MODERN CHOP INC
1830 59 ST W
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 3/12/2025
High Priority
3
Intermediate
1
Basic
7
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed container being used as scoop in flour. Operator removed container. Corrected On-Site
- 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Observed cove molding separated from wall on wall between cook line and wire racks in kitchen.
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Observed floors along wall in kitchen and waitstaff area with soil and food debris.
- 36-24-5:Basic - Hole in or other damage to wall. Observed bottom of wall at door way to dining room from waitstaff area with 5 " x 6" hole.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of Alto-Shaam oven solid with dried food debris.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters with excess grease over grill area.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed multiple container in 2 door reach-in cooler at end of cook line with out labels
- 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed 3 compartment sink in bar area with sanitizer at 10 ppm. Educated bar tender on chlorine sanitizer. Bartender changed water, sanitizer now at 100 ppm. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp over Cole slaw in 2 door reach-in cooler at end of cook line. Operator removed shrimp. Corrected On-Site
- 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 curry garbanzo beans in sauce dated 2/28/25. Observed pork sauce dated 2/21/25. Operator voluntarily discarded both products. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer with soil and dried food debris. Observed mixer head soiled with dried food debris. Repeat Violation
Food safety inspection conducted on 3/12/2025 revealed 11 total violations (3 high priority, 1 intermediate, 7 basic).
Inspection on 9/6/2024
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Observed multiple racks with rusted pitted surfaces.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mixer head with food debris.
Food safety inspection conducted on 9/6/2024 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 2/29/2024
High Priority
3
Intermediate
1
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. 3 Hood filters in poor repair on the exhaust fan above the cook line.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floors in kitchen soiled under equipment.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on all reach-in coolers soiled. All dry storage racks in kitchen soiled.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. The following items were stored in the reach in cooler across from the cook line Gruyére cheese (50F - Cold Holding); Shredded cheddar (52F - Cold Holding) manager stated the items were stored in the reach-in cooler overnight. Manager discarded the items.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following items were stored in the reach in cooler across from the cook line Gruyére cheese (50F - Cold Holding); Shredded cheddar (52F - Cold Holding) manager stated the items were stored in the reach-in cooler overnight. Manager discarded the items.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Glass cleaner stored next to clean plastic food containers on a shelf in the back kitchen area. Operator removed. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food slicer on table in kitchen soiled. Can opener blade at back table in kitchen soiled.
Food safety inspection conducted on 2/29/2024 revealed 7 total violations (3 high priority, 1 intermediate, 3 basic).
Inspection on 7/24/2023
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed over grill and fryers hood filters soiled with grease. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Outer openings not protected with self-closing doors on Northside of building in main kitchen area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation
Food safety inspection conducted on 7/24/2023 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).