ABE'S CORNER

Order for delivery

Inspection history

1. Sep 12, 2024

   A
   3 violations

   • Critical:Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
   • Critical:Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.
   • Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.

2. Jan 15, 2023

   A
   1 violation

   • Critical:Time/Temperature Control for Safety (TCS) food not cooked to required minimum internal temperature. • Poultry, poultry parts, ground and comminuted poultry, all stuffing containing poultry, meats, fish or ratites to or above 165 °F for 15 seconds with no interruption of the cooking process • Ground meat, and food containing ground and comminuted meat, to or above 158 °F for 15 seconds with no interruption of the cooking process, except per individual customer request• Pork, any food containing pork to or above 150 °F for 15 seconds• Mechanically tenderized or injected meats to or above 155 °F.• Whole meat roasts and beef steak to or above required temperature and time except per individual customer request• Raw animal foods cooked in microwave to or above165 °F, covered, rotated or stirred • All other foods to or above 140 °F for 15 seconds; shell eggs to or above 145 °F for 15 seconds except per individual customer request.

3. Nov 5, 2021

   ✕
   5 violations

   • Critical:Appropriately scaled metal stem-type thermometer or thermocouple not provided or used to evaluate temperatures of potentially hazardous foods during cooking, cooling, reheating and holding.
   • Critical:HACCP plan not approved or approved HACCP plan not maintained on premises.
   • ROP processing equipment not approved by DOHMH.
   • Critical:Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
   • Manufacture of frozen dessert not authorized on Food Service Establishment permit. Milk or milk product undated, improperly dated or expired.