The Hub Family Restaurant

Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.

• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Diced Tomato 55°F, Raw Shrimp 54°F - all items out of temp for -1.5 hours. Manager stated door to walk in was open for catering prep. Staff added ice to food totes to rapidly chill TCS foods.
• Insects, rodents, pests and animals
  • Basic: Exterior door has a gap at the threshold that opens to the outside. Gap at bottom of door that leads from kitchen to outside .
• Floors, walls, ceilings and ventilation
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent over reach in freezers has dust/debris buildup.

The inspector came back, found the problems fixed and allowed the business to reopen.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Insects, rodents, pests and animals
  • Basic: Approximately 83 dead roaches on premises found in the following locations: 1 dead on floor in hallway outside utility closet; 9 dead in sticky trap on floor to left of ice machine; 3 dead on floor under ladder to right of reach-in freezer by employee entrance door; approximately 30 dead in two sticky traps behind reach-in freezer on cook-line; approximately 40 dead in vent cover of reach-in freezer on cook-line.
  • High priority: Roach activity present as evidenced by 6 live roaches found in the following locations: 1 live on floor in hallway adjacent to restrooms; 3 live on floor under dish machine; 2 live inside vent panel of reach-in freezer on the cook-line.