RUSSELLS ON IVANHOE
1414 N ORANGE AVE
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 12/4/2024
High Priority
1
Intermediate
3
Basic
2
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Multiple cut boards heavily scarred and grooved hanging on cut board wall
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Single service to go box at server station not inverted Operator inverted to go box
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink splitter vacuum breaker installed wrong area
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer soiled
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kit for quaternary at 3 compartment sink
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels on cook line. Operator put paper towels. Corrected On-Site
Food safety inspection conducted on 12/4/2024 revealed 6 total violations (1 high priority, 3 intermediate, 2 basic).
Inspection on 5/29/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 5/29/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 5/10/2024
High Priority
0
Intermediate
2
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 03G-41-1:Intermediate - - From initial inspection : Intermediate - Establishment curing food without an approved variance from the Division of Hotels and Restaurants. Facility curing chorizo Warning - From follow-up inspection 2024-05-10: **Time Extended**
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Facility cooking soups, rabbits and placing raw fish and other foods in ROP bags keeping them over 48 hours . Warning - From follow-up inspection 2024-05-10: **Time Extended**
Food safety inspection conducted on 5/10/2024 revealed 2 total violations (0 high priority, 2 intermediate, 0 basic).
Inspection on 5/3/2024
High Priority
4
Intermediate
2
Basic
3
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. 4/1/24. Warning
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Exterior back door opened during food prep. Warning
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Tuna thawed in bag. Corrected On-Site Warning
- 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. Dm chlorine 0 ppm Warning
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No proof of letter for salmon and tuna Operator provided letter Corrected On-Site
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Rabbit, meatballs at reach in cooler 4-24-2024. Pate 4-24-2024 Hotdog 4-26-2024 Duck in reach in cooler made Monday no label. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 52f Operator will discard after 4 hrs **Corrective Action Taken** Warning
- 03G-41-1:Intermediate - Establishment curing food without an approved variance from the Division of Hotels and Restaurants. Facility curing chorizo Warning
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Facility cooking soups, rabbits and placing raw fish and other foods in ROP bags keeping them over 48 hours . Warning
Food safety inspection conducted on 5/3/2024 revealed 9 total violations (4 high priority, 2 intermediate, 3 basic).
Inspection on 10/9/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 10/9/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/7/2023
High Priority
4
Intermediate
3
Basic
1
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil in 103f water on flattop. Warning
- 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Salt,sugar and dill brined and rop and kept In walk-in cooler for 1 week and a half to two weeks fish never frozen. Warning
- 02B-03-5:High Priority - Pasteurized eggs or egg products not substituted for raw shell eggs in foods such as Caesar salad, hollandaise or Bearnaise sauce, mayonnaise, eggnog, ice cream, and egg-fortified beverages. Identified foods made with raw shell eggs must be fully cooked prior to service. Menu item chef during inspection purchase pasteurized eggs for ceaser dressing.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw salmon above pita bread. Raw chicken over polenta. Corrected On-Site Warning
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked Veggie marinade dated 8-27-23. Warning
- 03G-41-1:Intermediate - Establishment curing food without an approved variance from the Division of Hotels and Restaurants. Salt,sugar and dill brined and rop and kept In walk-in cooler for 1 week and a half to two weeks fish never frozen. Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Towel basket in front of hand sink in server area. Corrected On-Site Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink on cook line. Hand sinks behind bar. Corrected On-Site Warning
Food safety inspection conducted on 9/7/2023 revealed 8 total violations (4 high priority, 3 intermediate, 1 basic).