BOBBY & STEVE'S AUTO WORLD

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Inspection history

1. Oct 21, 2025

   ✓
   3 violations

   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

2. Sep 30, 2025

   ✕
   7 violations

   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.
   • Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Have a test kit for the type of sanitizer used.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Equipment food-contact surfaces and utensils must be clean.

3. Oct 24, 2024

   ✕
   7 violations

   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
   • Store clothing and other personal items in lockers or other suitable places.

4. Sep 25, 2024

   ✕
   11 violations

   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
   • Keep the plumbing system in good repair.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Food employees must use a closed beverage container within the food preparation or utensil washing areas.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

5. Sep 26, 2023

   ✓
   5 violations

   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
   • Have a test kit for the type of sanitizer used.
   • Equipment food-contact surfaces and utensils must be clean.