PARK AVE BBQ & GRILLE
769 N FEDERAL HWY
Overall Food Safety Rating
★☆☆☆☆ (1.3/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 4/24/2024
High Priority
4
Intermediate
0
Basic
2
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed knives. Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. At kitchen, ribs thawing in standing water. Been held in water for 30 minutes prior. Advised operator of proper thawing method. Operator put ribs under running water to continue thawing. **Corrective Action Taken**
- 03D-30-5:High Priority - Establishment conducts non-continuous cooking of raw animal foods without properly cooling the food to 41 degrees Fahrenheit within 6 hours. At walk-in cooler, Brunswick stew (45F - Cooling)@2:55, -operator stated item held overnight. Food items not prepared or portioned today. see stop sale
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Establishment conducts non-continuous cooking of raw animal foods without properly cooling the food to 41 degrees Fahrenheit within 6 hours. At walk-in cooler, Brunswick stew (45F - Cooling)@2:55, -operator stated item held overnight. Food items not prepared or portioned today. see stop sale
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line cheese (54F - Cold Holding); raw burgers (46F - Cold Holding). Operator stated door open for cleaning approximately 30 minutes prior. Food items not prepared or portioned today. Rechecked 40 minutes later, items 41F or below. Corrected On-Site Repeat Violation Admin Complaint
- 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. At cook line, sanitizer bucket with chlorine 200+ppm. Advised operator of proper sanitation guidelines. Operator diluted chlorine solution to 100 ppm. Corrected On-Site
Food safety inspection conducted on 4/24/2024 revealed 6 total violations (4 high priority, 0 intermediate, 2 basic).
Inspection on 10/19/2023
High Priority
2
Intermediate
0
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. -2 on cook line. Operator replacing. Equipment in poor repair. -walk-in cooler and walk-in freezer gaskets torn.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -left side hood filters. -grease and food debris on clamshell and around bbq grill.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced cheese 45-47 in cook line lift top reach-in cooler. Large gap next to pans possibly allowing cold air to escape. Operator placed foil pan over gap. **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. -spray bottle of window cleaner hanging on shelf with to go containers. Operator relocated. Corrected On-Site
Food safety inspection conducted on 10/19/2023 revealed 4 total violations (2 high priority, 0 intermediate, 2 basic).