SALUMERIA 104
3451 NE 1 AVE STE 104
Overall Food Safety Rating
★☆☆☆☆ (1.1/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 2/17/2025
High Priority
2
Intermediate
2
Basic
15
Total
19
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed above ware washing area and preparation area.
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 7 raw tuna commercially processed thawed inside ROP at reach in cooler across cook line. As per manager more than 4 hours. Manager discarded. **Corrected On-Site**
- 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom. Observed at women bathroom.
- 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed Dishwasher (Chlorine 00ppm). Manager has three compartment sink set up. Triple Sink (Quaternary 300ppm). **Corrected On-Site**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage container stored at preparation table at kitchen. Employee removed beverage container. **Corrected On-Site**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle at kitchen area. Manager removed. **Corrected On-Site**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils at standing water container 76°F at preparation area. Employee stored utensils at empty container. **Corrected On-Site**
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed under cutting boards at preparation area.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in reach in cooler salad station.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed single service Togo plates not inverted. Manager inverted. **Corrected On-Site**
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw frozen veal thawing inside preparation sink. Manager turn on running cold water for thawed veal properly. **Corrected On-Site**
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed stored at mop sink area. Employee stored correctly. **Corrected On-Site**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed cooking oil stored inside squeeze bottle at kitchen not labeled. Observed flour container not labeled at preparation pasta. Employee labeled. **Corrected On-Site**
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw veal stored over raw fish at reach in freezer preparation area. Employee stored based upon minimum temperature. **Corrected On-Site**
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 7 raw tuna commercially processed thawed inside ROP at reach in cooler across cook line. As per manager more than 4 hours.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand sink kitchen area. Manager provided. **Corrected On-Site**
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand sink no running hot water near walk in cooler water temperature at 80°F running for 2 minutes.
Food safety inspection conducted on 2/17/2025 revealed 19 total violations (2 high priority, 2 intermediate, 15 basic).
Inspection on 10/3/2024
High Priority
2
Intermediate
1
Basic
2
Total
5
Inspection Details:
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled at back storage area.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed old labels on plastic containers at storage area. employee removed the labels. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked potato (60F - Cold Holding) inside reach in cooler at prep area. As per employee the door is often opened. **Repeat Violation**
- 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Quaternary 400ppm). Operator added water to dilute solution. Retest Triple Sink (Quaternary 200ppm) **Corrected On-Site**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed large plastic containers stored inside hand sink at washing area. Employee removed the containers. **Corrected On-Site**
Food safety inspection conducted on 10/3/2024 revealed 5 total violations (2 high priority, 1 intermediate, 2 basic).