URBAN COOKHOUSE health score and inspection history

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness./ The wall vent was dusty adjacent to the 3-compartment sink drain board and clean equipment storage shelves.

Resurface or discard cutting blocks and boards that are subject to scratching and scoring if they can no longer be effectively cleaned and sanitized. / The cutting board next to the hot holding steam table had many scores.

(A)(2) Maintain TCS food at 41 F or below./ The refrigerated 6 drawer unit ambient air temperature thermometer read 48F sliced ham 46F-47F, sliced turkey 48F, cheese wrap 45F/ The TCS food was removed from service from this unit. The unit had condensation on the lower shelves.

Label all food or ingredients that are not in the original package with the common name of the food (Except for unmistakably recognized food such as dry pasta) / The RI freezer had 10 unlabeled containers of strawberry puree. The RI cooler had 6 unlabeled containers of chipotle paste.

3-501.17(A) Properly date mark all TCS food prepared in-house, when held for more than 24 hours, with the preparation date and date of discard—not to exceed 7 days, including the date of preparation. / The WI cooler had 6 undated cooked turkey roasts, and 2 undated sheet pans of chicken salad. According to the GM, the turkey and the chicken salad were prepared on 12/27/2025.