THE INN ON FIFTH - BANQUET KITCHEN
699 5 AVE S
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 4/30/2025
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed chemical sanitizer stored next to slicer and chemical cleaner stored next to clean dishes and fruit. Operator moved for proper storage. Corrected On-Site
Food safety inspection conducted on 4/30/2025 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 2/20/2025
High Priority
2
Intermediate
0
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp, chicken and lunch meats thawing in standing water. Educated on proper thawing.
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employees leave kitchen through outside door then when returning not changing gloves and washing hands before continuing to work. Operator educated employees.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked meatballs (76F - Hot Holding); cooked sausage (100F - Hot Holding) in warmer. Operator reheating product to 165F. **Corrective Action Taken**
Food safety inspection conducted on 2/20/2025 revealed 3 total violations (2 high priority, 0 intermediate, 1 basic).
Inspection on 5/16/2024
High Priority
1
Intermediate
1
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of ice residue buildup in the interior of the ice machine/bin. Repeat Violation
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 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. Operator able to find by the end of inspection. Corrected On-Site Repeat Violation
Food safety inspection conducted on 5/16/2024 revealed 3 total violations (1 high priority, 1 intermediate, 1 basic).
Inspection on 8/18/2023
High Priority
2
Intermediate
2
Basic
1
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin next to the reach in freezer.
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook and team member remove their gloves and wipe theirs hands on their clothing. They then placed on gloves and handle foods at the prep table.
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed salmon over kiwi on the reach in cooler next to the ice maker.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times due to coffee pot stored on the inside of the hand washing sink. Operator removed the coffee pot. Corrected On-Site
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed soup not dated in the reach in cooler next to the ice maker. Operator placed date mark on the container of soup. Corrected On-Site
Food safety inspection conducted on 8/18/2023 revealed 5 total violations (2 high priority, 2 intermediate, 1 basic).