PDQ
3333 W HILLSBORO BLVD
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 1/9/2025
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook not wearing a hair restraint while engaged in food preparation. Cook put on a hair restraints, (hat). Corrected On-Site
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. No choking poster or Heimlick maneuver posted. Manager printed a choking poster from the internet and posted it during the inspection. Corrected On-Site
Food safety inspection conducted on 1/9/2025 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 8/28/2024
High Priority
2
Intermediate
0
Basic
1
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Manager went on the internet and printed and posted a choking poster Corrected On-Site
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/23 Expired more than sixty days. Repeat Violation Admin Complaint
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter on hose Bibb in the mop sink has no hose Bibb vacuum breaker. Manager removed the splitter and connected the chemicals hose to the pipe Bibb Corrected On-Site
Food safety inspection conducted on 8/28/2024 revealed 3 total violations (2 high priority, 0 intermediate, 1 basic).
Inspection on 6/13/2024
High Priority
7
Intermediate
0
Basic
0
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee breading raw chicken- removed gloves transitioned to handling fried zucchini fries into a mixing bowl. Educated employee on proper handwashing procedures.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired since 12/1/2023 Repeat Violation Admin Complaint
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. flip top cooler cook line: Pepperjack sliced cheese 54F (Cold Holding) as per operator food not portioned or prepared today. Per operator, cheese out of temperature for approximately 5 hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed at flip top cooler. sliced tomatoes (54F @2:10pm - Cooling since 9:14am - 57F @3:11pm); diced tomatoes (44F @2:10pm - Cooling since 9:14am - 55F @3:11pm) see stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at breading station - butter milk (52F - Cold Holding); flip top cooler cook line: Pepperjack sliced cheese 54F (Cold Holding) as per operator food not portioned or prepared today. As per operator buttermilk out of temperature for approximately 3 hours. Operator placed buttermilk on ice bath. Per operator, cheese out of temperature for approximately 5 hours. See stop sale.
- 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. Buffalo and Lemmon pepper sauce(butter) Korean bbq sauce(oil and garlic) As per operator out of temperature 3.5 hours. Operator placed time stamp for remainder 30 minutes. Corrected On-Site
- 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed at flip top cooler. sliced tomatoes (54F @2:10pm - Cooling since 9:14am - 57F @3:11pm); diced tomatoes (44F @2:10pm - Cooling since 9:14am - 55F @3:11pm) see stop sale.
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker at mop sink with splitter attached.
Food safety inspection conducted on 6/13/2024 revealed 7 total violations (7 high priority, 0 intermediate, 0 basic).
Inspection on 12/1/2023
High Priority
1
Intermediate
0
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink moved Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Ice machine missing cover, ice exposed to elements
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at cook line
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired less than sixty days
Food safety inspection conducted on 12/1/2023 revealed 4 total violations (1 high priority, 0 intermediate, 3 basic).
Inspection on 7/10/2023
High Priority
1
Intermediate
0
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed at breading station drawer handles
- 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Tested machine 3 times. Operator set up triple sink at 400ppm quat. Called for service **Corrective Action Taken**
Food safety inspection conducted on 7/10/2023 revealed 2 total violations (1 high priority, 0 intermediate, 1 basic).