LEE'S KITCHEN U DUB

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Inspection history

1. Sep 30, 2026

   C

2. Sep 16, 2026

   C
   3 violations

   • 4800 - Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment
   • 1900 - No room temperature storage; proper use of time as a control, procedures available
   • 1100 - Proper disposition of returned, unsafe, or contaminated food; proper date marking procedures for food at high risk for Listeria

3. Apr 28, 2026

   C

4. Dec 12, 2025

   C

5. Nov 25, 2025

   C
   5 violations

   • 3200 - Insects, rodents, animals not present; entrance controlled
   • 1400 - Raw meats below and away from ready-to-eat food; species separated
   • 0200 - Food Worker Cards current for all food workers; new food workers trained
   • 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
   • 1900 - No room temperature storage; proper use of time as a control, procedures available

6. Sep 30, 2025

   C

7. Sep 10, 2025

   C
   2 violations

   • 1900 - No room temperature storage; proper use of time as a control, procedures available
   • 2600 - Compliance with valid permit; operating and risk control plans, and required written procedures

8. Aug 15, 2025

   C
   14 violations

   • 3200 - Insects, rodents, animals not present; entrance controlled
   • 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
   • 4300 - Nonfood-contact surfaces maintained and clean
   • 2900 - Adequate equipment for temperature control
   • 4800 - Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment
   • 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
   • 0600 - Adequate handwashing facilities
   • 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
   • 1900 - No room temperature storage; proper use of time as a control, procedures available
   • 0400 - Hands washed as required
   • 1000 - Food in good condition, safe and unadulterated; approved additives
   • 0900 - Proper washing of fruits and vegetables
   • 2600 - Compliance with valid permit; operating and risk control plans, and required written procedures
   • 0200 - Food Worker Cards current for all food workers; new food workers trained

9. May 8, 2025

   C

10. Apr 24, 2025

    C
    6 violations

    • 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
    • 3200 - Insects, rodents, animals not present; entrance controlled
    • 1710 - Proper hot holding temperatures; less than 130 degrees Fahrenheit (F) (54 degrees Celsius (C))
    • 0600 - Adequate handwashing facilities
    • 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
    • 1300 - Food contact surfaces cleaned and sanitized; no cross contamination

11. Oct 31, 2024

    C

12. Oct 11, 2024

    C
    7 violations

    • 3200 - Insects, rodents, animals not present; entrance controlled
    • 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
    • 4300 - Nonfood-contact surfaces maintained and clean
    • 1400 - Raw meats below and away from ready-to-eat food; species separated
    • 0400 - Hands washed as required
    • 2500 - Toxic substances properly identified, stored, used
    • 1900 - No room temperature storage; proper use of time as a control, procedures available