MEALS ON WHEELS, ETC
2801 S FINANCIAL CT
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 2/27/2025
High Priority
3
Intermediate
2
Basic
7
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - acoustical ceiling tiles in dry storage room
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - near prep coolers - at walk in cooler condenser unit
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. **Corrected On-Site**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. - provided to operator
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - cooler door opening soiled at cookline - counter at dishwasher
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. - floor in walk in cooler
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - turkey held overnight (44f-49f - Cooling)
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. - turkey held overnight (44-46 - Cooling)
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - fresh garlic in oil (44F - Cold Holding); - milk (45F - Cold Holding) Operator states had out during prep
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. - mozzarella cheese - garlic in oil - milk **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. - some employees. Provided blank form via email.
Food safety inspection conducted on 2/27/2025 revealed 12 total violations (3 high priority, 2 intermediate, 7 basic).
Inspection on 11/7/2024
High Priority
2
Intermediate
2
Basic
7
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Bottom shelf below slicer
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - Baseball hat in hotel pan with utensils, cookline. Corrected on site. - glasses above prep area **Corrective Action Taken** **Repeat Violation**
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. watch **Corrected On-Site** **Repeat Violation**
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Below shelving: Walk in freezer, shelf next to handsink
- 33-19-4:Basic - Garbage on the ground and/or pad around dumpster. **Repeat Violation**
- 33-16-4:Basic - Open dumpster lid.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Salt in Thyme container **Corrected On-Site**
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Turkey 10/30, roast beef 10/30, ham 10/22.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chemicals on rack over and next to air drying pans. **Corrected On-Site**
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Fresh mozzarella in reach in cooler labelled 10/1. Per operator, date should be 11/1
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Light debris on slicer blade guard, around sharpener. In out of service mixer next to it
Food safety inspection conducted on 11/7/2024 revealed 11 total violations (2 high priority, 2 intermediate, 7 basic).