ALBION EATS LLC D/B/A 39 PROBLEMS

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Inspection history

1. Jul 10, 2026

   ✕
   7 violations

   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Insects, rodents present
   • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Critical: Food from unapproved source, spoiled, adulterated on premises.
   • Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
   • Critical: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.

2. Jun 19, 2026

   ✕
   8 violations

   • Insects, rodents present
   • Critical: Food from unapproved source, spoiled, adulterated on premises.
   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Non food contact surfaces of equipment not clean
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded

3. Jun 5, 2026

   ✕
   13 violations

   • Pesticide application not supervised by a certified applicator
   • Critical: Food from unapproved source, spoiled, adulterated on premises.
   • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
   • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • Insects, rodents present
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Non food contact surfaces of equipment not clean
   • Improper use and storage of clean, sanitized equipment and utensils
   • Critical: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
   • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)

4. Dec 17, 2025

   ✕
   11 violations

   • In use food dispensing utensils improperly stored
   • Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • Improper storage of cleaning equipment, linens, laundry unacceptable
   • Critical: Meat and meat products not from approved plants.
   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • Single service items reused, improperly stored, dispensed, not used when required
   • Improper thawing procedures used
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

5. Oct 23, 2025

   ✕
   12 violations

   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
   • Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
   • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
   • Improper storage of cleaning equipment, linens, laundry unacceptable
   • Single service items reused, improperly stored, dispensed, not used when required
   • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
   • Critical: Meat and meat products not from approved plants.
   • Non food contact surfaces of equipment not clean

6. May 23, 2025

   ✕
   13 violations

   • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
   • Critical: Food workers do not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking or otherwise contaminating their hands.
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
   • Non food contact surfaces of equipment not clean
   • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
   • Critical: Food from unapproved source, spoiled, adulterated on premises.
   • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
   • Improper use and storage of clean, sanitized equipment and utensils
   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

7. Nov 22, 2024

   ✓

8. Jun 21, 2024

   ✕
   9 violations

   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Critical: Food from unapproved source, spoiled, adulterated on premises.
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
   • Critical: Home canned goods, or canned goods from unapproved processor found on premises
   • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
   • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas

9. Nov 29, 2023

   ✕
   2 violations

   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.

10. Apr 6, 2023

    ✓
    4 violations

    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
    • Non food contact surfaces of equipment not clean
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)

11. Dec 30, 2022

    ✓
    2 violations

    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)