BARE NAKED KITCHEN
3915 HENDERSON BLVD
Overall Food Safety Rating
★★★½☆ (3.9/5)
Based on 5 health inspection reports
All Inspection Reports
Inspection on 1/15/2025
High Priority
0
Intermediate
1
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink stored on reach in cooler on cooks line. Chef discarded drink. **Corrected On-Site**
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quaternary ammonia sanitizer bucket tested 50ppm of quaternary ammonia. Staff refilled bucket retested at 200ppm. **Corrected On-Site**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary ammonia test kit at time of inspection. **Repeat Violation**
Food safety inspection conducted on 1/15/2025 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).
Inspection on 9/4/2024
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 9/4/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/3/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary ammonia test strips a time of inspection. - From follow-up inspection 2024-09-03: **Time Extended**
Food safety inspection conducted on 9/3/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 9/3/2024
High Priority
1
Intermediate
1
Basic
3
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Plastic lids on steam table on cooks line have cracks.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Cloth stored underneath cutting board on food preparation table in back of kitchen area. Manger removed cloth and placed board at dishwasher. **Corrected On-Site**
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water inside double door reach in cooler by cooks line.
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. I live roach in front of 3 compartment sink by dishwasher. Manager clean and sanitize area. **Warning**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit at time of inspection. **Repeat Violation**
Food safety inspection conducted on 9/3/2024 revealed 5 total violations (1 high priority, 1 intermediate, 3 basic).
Inspection on 7/11/2024
High Priority
0
Intermediate
2
Basic
3
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil stored in water at 118F. Manager discarded water and refilled with water at 140F. **Corrected On-Site** **Repeat Violation**
- 03G-53-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. ROP Roast beef and chicken has no time or dates inside walk in cooler.
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket on cooks line tested 0ppm. Manager refilled sanitizer bucket retested at 100ppm. **Corrected On-Site** **Repeat Violation**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary ammonia test strips a time of inspection.
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment does reduce oxygen packaging with with roast beef and chicken without a HACCP plan. **Warning**
Food safety inspection conducted on 7/11/2024 revealed 5 total violations (0 high priority, 2 intermediate, 3 basic).