HOPKIN'S EATERY #3
1208 CAPITAL CIR SE UNIT E&F
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 1/28/2025
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 1/28/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/27/2025
High Priority
2
Intermediate
0
Basic
5
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
- 08B-38-4:Basic - Food stored on floor. Observed two boxes of peanut oil stored on floor in dry storage area. Operator properly placed oil during inspection. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign at hand sink next to three compartment sink.
- 25-05-4:Basic - Single-service articles improperly stored. Observed single service flat lids and to go containers on floor inside dry storage area. Operator properly placed items during time of inspection. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed following food items cold holding more than 4 hours: Sliced tomatoes 47F Ham 50F Corned beef 49F Provolone cheese 47F American cheddar 47F
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed following food items cold holding more than 4 hours: Sliced tomatoes 47F Ham 50F Corned beef 49F Provolone cheese 47F American cheddar 47F Swiss cheese 48F Roast beef 50F see stop sale Warning
Food safety inspection conducted on 1/27/2025 revealed 7 total violations (2 high priority, 0 intermediate, 5 basic).
Inspection on 9/17/2024
High Priority
1
Intermediate
1
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine on front line with mold like substance. Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths stored on prep table near back door.
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Observed 1 can of artichoke hearts dented at the seam on can rack.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed dirty pan in hand wash sink near 3 compartment sink.
Food safety inspection conducted on 9/17/2024 revealed 4 total violations (1 high priority, 1 intermediate, 2 basic).
Inspection on 2/9/2024
High Priority
0
Intermediate
2
Basic
4
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance in ice machine, front line.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed AC vents with dust accumulation throughout kitchen.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed stove and toaster soiled with voodoo debris.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths stored on cutting boards and tables.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink in mop sink area.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle no label on prep table near back door.
Food safety inspection conducted on 2/9/2024 revealed 6 total violations (0 high priority, 2 intermediate, 4 basic).
Inspection on 8/24/2023
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 8/24/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/23/2023
High Priority
5
Intermediate
0
Basic
6
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tile in room with mop sink falling down.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored above food prep table. Drink discarded during inspection. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezer seals soiled with mold, mildew like substance, and stove with grease and food debris.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed finish flaking off.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Manager hung mop in mop sink to dry. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on cutting board beside the reach in cooler. Returned to solution at time of inspection. Corrected On-Site
- 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. Observed Italian wedding soup in walk in cooler at 45F, per operator stored over 24 hours.
- 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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed Italian wedding soup in walk in cooler at 45F, per operator prepared yesterday, cooling over night. See stop sale.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed sandwich prep cook pick up paper off the floor and change gloves no hand wash. Instructed employee about washing hands between glove change, employee washed hands. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Alfalfa sprouts 54F, shredded chicken 45F, shredded lettuce 45F, Cold holding salad station Turkey 45F, diced ham 50F, bulger wheat 47F, tuna salad 46F, per manager was put out approximately an hour ago. Manager changed out items cold items from reach in cooler and put pulled items into walk in cooler. Went back an hour later for new temperatures; alfalfa sprouts 47F shredded chicken 43F shredded lettuce 49F, turkey slice 43F, bulger wheat 45F turkey 40F ham 39F, **Corrective Action Taken** Warning
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Tested at 200+ ppm chlorine. Discarded during inspection. Corrected On-Site
Food safety inspection conducted on 8/23/2023 revealed 11 total violations (5 high priority, 0 intermediate, 6 basic).