DEE'S QUICK FIX LLC
18 N DOLLINS AVE K28
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 1/31/2025
High Priority
2
Intermediate
2
Basic
1
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. 1 case of oil stored on the floor by 3 compartment sink. - From follow-up inspection 2025-01-31: **Time Extended**
- 08A-02-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp over French fries in reach in chest freezer. - From follow-up inspection 2025-01-31: **Time Extended**
- 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked pasta in double door reach in cooler. - From follow-up inspection 2025-01-31: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler white cutting board. - From follow-up inspection 2025-01-31: **Time Extended**
- 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine. - From follow-up inspection 2025-01-31: **Time Extended**
Food safety inspection conducted on 1/31/2025 revealed 5 total violations (2 high priority, 2 intermediate, 1 basic).
Inspection on 1/29/2025
High Priority
4
Intermediate
6
Basic
9
Total
19
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. On all equipment handles throughout unit.
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in glass double door cooler.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Underneath all equipment, dry storage shelves, and 3 compartment sink.
- 08B-38-4:Basic - Food stored on floor. 1 case of oil stored on the floor by 3 compartment sink.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Provided to operator, operator posted. **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryers, and cooking equipment.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Underneath prep and 3 compartment sink.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. At entrance to unit.
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp over French fries in reach in chest freezer.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked pasta in double door reach in cooler.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken wings 56-60° F , pasta 56-60° F , chicken 56-60° F , salmon 56-60° F, and milk 56-60° F.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken wings 56-60° F , pasta 56-60° F , chicken 56-60° F , salmon 56-60° F, and milk 56-60° F. **Warning**
- 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. Provided form. Operator posted. **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler white cutting board.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 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. Provided form to operator. Employee acknowledged and signed. **Corrected On-Site**
- 22-38-5:Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator went to purchase sanitizer during inspection. **Corrected On-Site** **Warning**
Food safety inspection conducted on 1/29/2025 revealed 19 total violations (4 high priority, 6 intermediate, 9 basic).