SCHMANKERL STUB'N
131 N ORANGE AVE STE 104
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 9/30/2024
High Priority
1
Intermediate
0
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 32-04-4:Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both bathroom doors - From follow-up inspection 2024-09-30: **Time Extended**
- 13-07-4:Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep person wearing watch **Corrected On-Site** - From follow-up inspection 2024-09-30: **Time Extended**
- 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mashed potatoes 127F less than 4hrs per operator. Advised operator to reheat 165F **Corrective Action Taken** - From follow-up inspection 2024-09-30: **Time Extended**
Food safety inspection conducted on 9/30/2024 revealed 3 total violations (1 high priority, 0 intermediate, 2 basic).
Inspection on 7/30/2024
High Priority
3
Intermediate
3
Basic
4
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both bathroom doors
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep person wearing watch **Corrected On-Site**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Ice tongs on handle of ice drawer at bar **Corrected On-Site**
- 03G-54-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Operator is vacuum packing raw pork, raw beef and raw fish. Operator states they are in the process of developing a HACCP plan **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. Observed 6 fish filets previously vacuumed packaged on site. Operator immediately discarded
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cheese sauerkraut and cooked sausage in walk in cooler **Corrected On-Site**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mashed potatoes 127F less than 4hrs per operator. Advised operator to reheat 165F **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Knife and pitcher in handsink on cook line **Corrected On-Site**
- 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator needs correct test strips for quat sanitizing in 3bsy
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached egg on brunch menu **Warning**
Food safety inspection conducted on 7/30/2024 revealed 10 total violations (3 high priority, 3 intermediate, 4 basic).