ARRAY EATERY
195 NW 36 ST
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 1/10/2025
High Priority
0
Intermediate
2
Basic
4
Total
6
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Observed exterior of dish machine soiled. Operator wiped down immediately. **Corrected On-Site**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed a set of yellow tongs on oven door handle at the cook line. Operator removed immediately. **Corrected On-Site** **Repeat Violation**
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloths underneath cutting boards all throughout kitchen.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler located across cook line with soiled gaskets. **Repeat Violation**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine testing kit for three compartment sink and dish machine. **Repeat Violation**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink located next to dish machine. Operator restocked. **Corrected On-Site**
Food safety inspection conducted on 1/10/2025 revealed 6 total violations (0 high priority, 2 intermediate, 4 basic).
Inspection on 8/20/2024
High Priority
0
Intermediate
2
Basic
10
Total
12
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Observed exterior of dish machine soiled.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed white cutting board at prep area with cut marks and no longer cleanable.
- 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed three compartment sink not setup in correct order. Operator setup three compartment sink as followed: Wash, Rinse, and Sanitized. **Corrected On-Site**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed a set of yellow tongs on oven door handle at the cook line. Operator removed immediately. **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler located across the cook line with soiled interior.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall located behind three compartment sink soiled. Observed wall located next to cook line soiled.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on top of white cutting board located at prep station reach in cooler. Operator discarded. **Corrected On-Site**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed several squeeze bottles located at the prep table containing sauces and oils with no labels. Operator labeled immediately. **Corrected On-Site**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink located at the front counter with glass cups inside. Operator removed. **Corrected On-Site**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine chemical test kit for dish machine.
Food safety inspection conducted on 8/20/2024 revealed 12 total violations (0 high priority, 2 intermediate, 10 basic).