KLASSICS LLC

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This establishment failed its most recent health inspection. Review the record below before ordering.

Inspection history

1. Jun 25, 2026

   ✕
   10 violations

   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Have hand soap at all handwashing sinks.
   • 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
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Remove refuse, recyclables, and returnable at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents.

2. Jul 1, 2025

   ✓
   4 violations

   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Protect food from cross-contamination by using packages or covered containers.
   • Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.
   • Use effective cooling methods to cool TCS foods.

3. May 13, 2025

   ✕
   11 violations

   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Have hand soap at all handwashing sinks.
   • 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
   • Clearly label working containers of toxic chemicals with the common chemical name.
   • Label and locate personal medications in areas that do not contaminate food, equipment, linens, and single-service and single-use articles.
   • Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Protect food from cross-contamination by using packages or covered containers.

4. May 10, 2024

   ✕
   7 violations

   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Keep all intake and exhaust air ducts and filters clean.
   • The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked

5. Apr 9, 2024

   ✕
   12 violations

   • Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • 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
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Keep all intake and exhaust air ducts and filters clean.
   • The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
   • Use effective cooling methods to cool TCS foods.
   • Equipment food-contact surfaces and utensils must be clean.