ORIGINAL AMERICAN KITCHEN
15 SE 1 AVE
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 2/12/2025
High Priority
0
Intermediate
2
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 03G-46-2:Intermediate - - From initial inspection : Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Vacuum sealing mashed potatoes, quinoa, beef, etc. **Warning** - From follow-up inspection 2024-12-16: **Time Extended** - From follow-up inspection 2024-12-27: **Time Extended** - From follow-up inspection 2025-02-12: Operator stated they have been in correspondence with special process personnel but has not received word back since January 20th. (Emails were shown to inspector.) **Admin Complaint**
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Vacuum sealing multiple food items (mashed potatoes, beef, quinoa, etc.) **Warning** - From follow-up inspection 2024-12-16: **Time Extended** - From follow-up inspection 2024-12-27: **Time Extended** - From follow-up inspection 2025-02-12: Operator stated they have been in correspondence with special process personnel but has not received word back since January 20th. (Emails were shown to inspector.) **Admin Complaint**
Food safety inspection conducted on 2/12/2025 revealed 2 total violations (0 high priority, 2 intermediate, 0 basic).
Inspection on 12/27/2024
High Priority
1
Intermediate
2
Basic
0
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 35A-05-4:High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 1 roach on sanitizer jug under Three compartment sink. **Warning** - From follow-up inspection 2024-12-16: Observed 1 roach under Three compartment sink, manager killed and sanitized area. **Admin Complaint** - From follow-up inspection 2024-12-27: 1 live roach on shelf next to coffee machine. **Admin Complaint**
- 03G-46-2:Intermediate - - From initial inspection : Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Vacuum sealing mashed potatoes, quinoa, beef, etc. **Warning** - From follow-up inspection 2024-12-16: **Time Extended** - From follow-up inspection 2024-12-27: **Time Extended**
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Vacuum sealing multiple food items (mashed potatoes, beef, quinoa, etc.) **Warning** - From follow-up inspection 2024-12-16: **Time Extended** - From follow-up inspection 2024-12-27: **Time Extended**
Food safety inspection conducted on 12/27/2024 revealed 3 total violations (1 high priority, 2 intermediate, 0 basic).
Inspection on 12/16/2024
High Priority
1
Intermediate
2
Basic
0
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 35A-05-4:High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 1 roach on sanitizer jug under Three compartment sink. **Warning** - From follow-up inspection 2024-12-16: Observed 1 roach under Three compartment sink, manager killed and sanitized area. **Admin Complaint**
- 03G-46-2:Intermediate - - From initial inspection : Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Vacuum sealing mashed potatoes, quinoa, beef, etc. **Warning** - From follow-up inspection 2024-12-16: **Time Extended**
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Vacuum sealing multiple food items (mashed potatoes, beef, quinoa, etc.) **Warning** - From follow-up inspection 2024-12-16: **Time Extended**
Food safety inspection conducted on 12/16/2024 revealed 3 total violations (1 high priority, 2 intermediate, 0 basic).
Inspection on 12/9/2024
High Priority
2
Intermediate
5
Basic
9
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Scoop in seasoning container on cooks line.
- 36-51-4:Basic - Building components, attachments or fixtures in poor repair. Walk in freezer door the metal is chipping away.
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee cooking on cooks line.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on clean dish rack above Three compartment sink.
- 36-22-4:Basic - Floor area(s) covered with standing water. On floor behind the bar. Walk in freezer floor soiled.
- 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden piece on top of ice machine not sealed.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The metal partition between fryers and stove top on cooks line. Can opener table attachment soiled. Walk in cooler door gasket soiled. **Repeat Violation**
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in freezer racks with rust pitting the surface.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk container of sugar located in dry storage area, manager labeled. **Corrected On-Site**
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 1 roach on sanitizer jug under Three compartment sink. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bacon (45F - Cold Holding); beef (44F - Cold Holding) items in reach in cooler under flat top, other items were 41F or below, employee added ice. egg (53F - Cold Holding) item at room temperature next to fryers, employee placed on ice. Retemped items at 41F or below. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 03G-46-2:Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Vacuum sealing mashed potatoes, quinoa, beef, etc. **Warning**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on cooks line. Interior ice bin at drink machine in kitchen. Interior ice machine the white deflector plate is soiled. Hot water spouts soiled with white residue at drink area in the back. **Repeat Violation**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Knife inside Handwash sink on cooks line, employee moved knife. **Corrected On-Site**
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Vacuum sealing multiple food items (mashed potatoes, beef, quinoa, etc.) **Warning**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle hanging on hook behind bar.
Food safety inspection conducted on 12/9/2024 revealed 16 total violations (2 high priority, 5 intermediate, 9 basic).
Inspection on 7/3/2024
High Priority
3
Intermediate
1
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. The exterior corners of machine.
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Container holding avocados in far reach in cooler on cooks line.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above grill. **Repeat Violation**
- 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. After assembling sandwich employee wiped bare hands on pants then continued assembling another sandwich and putting frozen fries into fryer.
- 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. Cook on cooks line assembled ready to eat sandwich touching the toasted bread. Server garnished dried parsley on fish sandwich then readjusted sandwich on plate with bare hands.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. asparagus cooked (51F - Cold Holding); broccolini (48F - Cold Holding); cooked kale (47F - Cold Holding); pimento cheese (50F - Cold Holding); shredded cheese (47F - Cold Holding) items in top right side of cooler on cooks line, all other items in cooler were 41F or below. Employee placed ice bags on items. Retemped pimento cheese 42, broccolini 43, asparagus 43, kale 41. **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun behind bar near Handwash sink. Interior deflector plate in ice machine. **Repeat Violation**
Food safety inspection conducted on 7/3/2024 revealed 7 total violations (3 high priority, 1 intermediate, 3 basic).