RUSS DOE SANDWICH SHOP
1745 E CHURCH ST
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 1/29/2025
High Priority
3
Intermediate
1
Basic
7
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket above canned food, prep room,employee rearranged Corrected On-Site Repeat Violation
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook cooking, put one on Corrected On-Site Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Gasket torn in upright cooler, storage area, Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in storage area Repeat Violation
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Hot dogs and soups in standing water, 32f Repeat Violation
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed bell peppers on shelf above cooked chicken, upright cooler in storage area Repeat Violation
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook grabbed raw bacon, removed gloves and scooped cooked phili meat from crock pot, explained to him and he washed hands Corrected On-Site
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Washed and rinsed only, plate for slicer, explained to her Repeat Violation Admin Complaint
- 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. Employee removed them Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink at cook line with bacon boxes, employee moved them Corrected On-Site Repeat Violation
Food safety inspection conducted on 1/29/2025 revealed 11 total violations (3 high priority, 1 intermediate, 7 basic).
Inspection on 8/23/2024
High Priority
1
Intermediate
3
Basic
9
Total
13
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. Above prep table, employee moved it Corrected On-Site Repeat Violation
- 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 above prep area, employee moved it Corrected On-Site Repeat Violation
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook cooking, got one Corrected On-Site Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Gasket torn in upright cooler, storage area
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. On sugar, bulk
- 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Brownies that customer grabb
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in box freezer
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Employee turned water on, 41f ham, steak **Corrective Action Taken**
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Cutting onions, explained to her
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Washed and rinsed tray only and placed as clean, explained to him
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. With box, employee moved box, hand sink by cook line
- 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. For new employee
- 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. Has blank copy, times on board Repeat Violation
Food safety inspection conducted on 8/23/2024 revealed 13 total violations (1 high priority, 3 intermediate, 9 basic).
Inspection on 1/22/2024
High Priority
5
Intermediate
3
Basic
11
Total
19
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 above prep table, employee moved it Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket and purse above cans, pre room, employee moved it Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook cooking
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Lid for corn beef hash, upright cooler
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 80f water for chili scoop, employee discarded it Corrected On-Site
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Emailed one Corrected On-Site
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In white cooler, storage area
- 25-32-4:Basic - Reuse of single-service or single-use articles. Egg box used for bagged cooked meats, employee discarded box Corrected On-Site
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. By microwave
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. In prep room, discarded Corrected On-Site
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm in bucket, prep area, mgr made new solution, 100 ppm Corrected On-Site
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Mgr grabbed raw hamburger then grabbed container with salt, explaining to him and he washed hands Corrected On-Site
- 01B-07-4:High Priority - Food with mold-like growth. See stop sale. Shredded cheese
- 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. Employee removed them Corrected On-Site
- 03F-04-5:High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. Cooked peppers and onions at 6am, discarded 1/4 cup, it's it 10:20 **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Hand sanitizer on shelf above plates in cabinet, mgr moved it Corrected On-Site
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Could not find it, emailed one Corrected On-Site
- 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. For one new employee
- 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. Could not find it, times on tcs foods, emailed one
Food safety inspection conducted on 1/22/2024 revealed 19 total violations (5 high priority, 3 intermediate, 11 basic).