VELCHOFF'S CORNER
105 N 2ND STREET
Overall Food Safety Rating
★★★☆☆ (3.2/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 1/30/2025
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 1/30/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/29/2025
High Priority
3
Intermediate
4
Basic
4
Total
11
Disposition: Facility Temporarily Closed
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean plates and pots on shelf over three compartment sink not inverted or covered.
- 36-73-4:Basic - Floor, walls and ceiling soiled/has accumulation of debris. Ceiling has dust/debris build up. Floors under equipment/three compartment sink are soiled with debris.
- 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. Missing hood filters over cook line.
- 10-18-5:Basic - In-use utensil stored in sanitizer between uses. On table next to stove top, utensils stored in container of sanitizer.
- 28-25-5:High Priority - Sewage/wastewater backing up through sinks. Observed wastewater backing up into three compartment sink. Operator attempted to correct, able to drain some water but when water runs in one basin the wastewater backs up into separate three compartment sink basin. Wastewater leaking onto floor from pipes under three compartment sink after attempting to fix. **Warning**
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed butter mixes and pimento cheese per employee being held on time as public health control with no product time marking. **Repeat Violation** **Admin Complaint**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On shelf over cook line, cheese sauce (98F - Hot Holding); au jus (117F - Hot Holding). Operator placed back on to stove to reheat. **Corrective Action Taken**
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands off in three compartment sink.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards through kitchen have food residue staining build up. **Repeat Violation**
- 31A-12-4:Intermediate - No handwash sink for employees. Hand wash sink on mobile unit has no faucet attached to sink, no water available. Employees washing hands in three compartment sink. **Warning**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer spray bottle behind three compartment sink with no product labeling.
Food safety inspection conducted on 1/29/2025 revealed 11 total violations (3 high priority, 4 intermediate, 4 basic).
Inspection on 7/17/2024
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 7/17/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/11/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler at the front prep cook line, all items placed in cooler at beginning of the shift; cut tomatoes (46F - Cold Holding); coleslaw (47F - Cold Holding); cut lettuce (47F - Cold Holding). Operator added ice to the top of products and had employees try to keep the lids closed. cut lettuce second temp 30 minutes (46F - Cooling); coleslaw second temperature 30 minutes (44F - Cooling; cut tomatoes second temp 30 minutes (43F - Cold Holding) In the flip top reach in cooler on the main cook line, all items placed in cooler at time of open; pork belly (52F - Cold Holding); shrimp (54F - Cold Holding); crawfish (51F - Cold Holding). Operator added ice to all products and had employees keep the lid closed. At conclusion of inspection; pork belly second temperature 30 minutes (45F - Cooling); shrimp second temperature 30 minutes (51F - Cooling); crawfish second temperature 30 minutes (49F - Cooling). Discussed temperature issues and cold holding with operator In the standing door reach in cooler, cut green tomatoes (62F - Cold Holding); steak (63F - Cold Holding); pork belly (64F - Cold Holding) all items placed in the cooler 1 hour prior. Operator relocated the items to the reach in freezer at separate license same ownership. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-07-10: Establishment utilizing bags of ice inside flip top reach in coolers to assist keeping time/temperature control food for safety in temperature range. Inside the flip top reach in coolers; pork belly 40F, cooked onions 41F, cut tomatoes 42F, cut lettuce 41F, coleslaw 41F all cold holding. In the standup reach in cooler, cut green tomatoes 54F, shrimp 56F, Steak 55F, beef 56F. Per operator placed in reach in cooler 1 hour before. Operator relocated products to interior reach in cooler and states will not use standup reach in cooler until fixed/replaced. **Admin Complaint** **Corrective Action Taken** - From follow-up inspection 2024-07-11: At time of follow up inspection stand up reach in cooler replaced with flip top reach in cooler. Ambient air of reach in cooler 56F all time/temperature control food for safety above 41F. Fish 56F, shrimp 58F, cut green tomatoes 57F, cooked green beans 56F. **Admin Complaint**
Food safety inspection conducted on 7/11/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 7/10/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler at the front prep cook line, all items placed in cooler at beginning of the shift; cut tomatoes (46F - Cold Holding); coleslaw (47F - Cold Holding); cut lettuce (47F - Cold Holding). Operator added ice to the top of products and had employees try to keep the lids closed. cut lettuce second temp 30 minutes (46F - Cooling); coleslaw second temperature 30 minutes (44F - Cooling; cut tomatoes second temp 30 minutes (43F - Cold Holding) In the flip top reach in cooler on the main cook line, all items placed in cooler at time of open; pork belly (52F - Cold Holding); shrimp (54F - Cold Holding); crawfish (51F - Cold Holding). Operator added ice to all products and had employees keep the lid closed. At conclusion of inspection; pork belly second temperature 30 minutes (45F - Cooling); shrimp second temperature 30 minutes (51F - Cooling); crawfish second temperature 30 minutes (49F - Cooling). Discussed temperature issues and cold holding with operator In the standing door reach in cooler, cut green tomatoes (62F - Cold Holding); steak (63F - Cold Holding); pork belly (64F - Cold Holding) all items placed in the cooler 1 hour prior. Operator relocated the items to the reach in freezer at separate license same ownership. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-07-10: Establishment utilizing bags of ice inside flip top reach in coolers to assist keeping time/temperature control food for safety in temperature range. Inside the flip top reach in coolers; pork belly 40F, cooked onions 41F, cut tomatoes 42F, cut lettuce 41F, coleslaw 41F all cold holding. In the standup reach in cooler, cut green tomatoes 54F, shrimp 56F, Steak 55F, beef 56F. Per operator placed in reach in cooler 1 hour before. Operator relocated products to interior reach in cooler and states will not use standup reach in cooler until fixed/replaced. **Admin Complaint** **Corrective Action Taken**
Food safety inspection conducted on 7/10/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 7/8/2024
High Priority
4
Intermediate
3
Basic
3
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling air vents have build up of dust.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils at the window counter in standing water at ambient air temperature of 98/92F. **Repeat Violation**
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Flip top reach in cooler on the front line has standing water at the base of the cooler. **Repeat Violation**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the flip top reach in cooler raw mahi over prime rib. Operator relocated the mahi from the top shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler at the front prep cook line, all items placed in cooler at beginning of the shift; cut tomatoes (46F - Cold Holding); coleslaw (47F - Cold Holding); cut lettuce (47F - Cold Holding). Operator added ice to the top of products and had employees try to keep the lids closed. cut lettuce second temp 30 minutes (46F - Cooling); coleslaw second temperature 30 minutes (44F - Cooling; cut tomatoes second temp 30 minutes (43F - Cold Holding) In the flip top reach in cooler on the main cook line, all items placed in cooler at time of open; pork belly (52F - Cold Holding); shrimp (54F - Cold Holding); crawfish (51F - Cold Holding). Operator added ice to all products and had employees keep the lid closed. At conclusion of inspection; pork belly second temperature 30 minutes (45F - Cooling); shrimp second temperature 30 minutes (51F - Cooling); crawfish second temperature 30 minutes (49F - Cooling). Discussed temperature issues and cold holding with operator In the standing door reach in cooler, cut green tomatoes (62F - Cold Holding); steak (63F - Cold Holding); pork belly (64F - Cold Holding) all items placed in the cooler 1 hour prior. Operator relocated the items to the reach in freezer at separate license same ownership. **Corrective Action Taken** **Warning**
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. No time marking on the fries held on time as public health control. Employee placed time marker on the blanched fries. **Corrected On-Site**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chemical sanitizer over roll of tin foil. Operator relocated the sanitizer spray. **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the flip top reach in cooler has food residue staining build up.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink on the cook line blocked by trash can and container of bleach in the hand wash sink. Employee removed the container of bleach and pushed the trash can further back. **Corrective Action Taken**
- 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Establishment has multiple photo copy SafeStaff food handler training certificates.
Food safety inspection conducted on 7/8/2024 revealed 10 total violations (4 high priority, 3 intermediate, 3 basic).