Astonishing Amount Of Health Code Violations In North Dakota Last Month

Over the past few months we brought you the different locals around North Dakota that had the most health code violations.

This list is far longer with 31 establishment chalking up more than 6 violations each.

Here is the list:

Dollar General
Watford City, ND
Violations: 11

Responsibility of Permit Holder, Person in Charge, and Conditional Employees - Symptoms and Diagnosis
Inspector Comments
--Observation: An employee health policy shall be available to address employee illness, reporting, restriction, and exclusion; see published comments.

Clean-up of Vomiting and Diarrheal Events
Inspector Comments
--Observation: A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events; see published comments.

Food storage - Preventing Contamination from the Premises
Inspector Comments
--Observation: Food shall be stored 6" off the floor. Bag of potatoes in the rear storage area and food in the aisles of the store for customer selection; see photo addendum pages 1 and 11.

Equipment, Utensils, Linens, and Single Service and Single Use Articles - Storing
Inspector Comments
--Observation: Single-service and single-use articles shall be stored in a clean, dry location, where they are not exposed to splash, and at least 6 inches off the floor. Paper products shall be stored 6" off the floor; see photo addendum page 2.

Covering Receptacles
Inspector Comments
--Observation: Dumpster lids shall be tight fitting and closed. The 2nd dumpster has open lids.

Outside Receptacles
Inspector Comments
--Observation: The dumpster shall be constructed to have tight fitting closed lids. One of the dumpsters does not have lids; see photo addendum page 3.

Toilet Room Receptacle, Covered
Inspector Comments
--Observation: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Restrooms require covered trash cans.

Maintaining Premises, Unnecessary Items and Litter
Inspector Comments
--Observation: There is trash, debris, and cardboard present in the parking lot and along the property. Clean the parking lot area and maintain the parking lot free of trash and debris; see photo addendum page 4 and 5.

Cleaning, Frequency and Restrictions
Inspector Comments
--Observation: Physical facilities shall be cleaned as often as necessary to keep them clean and during periods when the least amount of food is exposed such as after closing. Establishment aisles and customer areas shall be maintained clean and free from use for storage; see photo addendum pages 6, 7, 8, 9, and 10.

Cleaning Floors, Dustless Methods
Inspector Comments
--Observation: Floors throughout the store shall be maintained clean. Sweep and mop the floors to maintain the establishment flooring clean.

Responsibilities of the Permit Holder
Inspector Comments
--Observation: The permit holder shall post the permit in a location in the food establishment that is conspicuous to consumers, comply with provisions of this code, and notify customers that a copy of the most recent establishment inspection report is available upon request. Notice of inspection poster emailed to establishment.
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Hardee's
Watford City, ND
Violations: 11

Cleaning Procedure
Inspector Comments
--Observation: Food employees shall clean their hands and exposed portions of their arms for at least 20 seconds, using a cleaning compound in a handwashing sink. Employees shall was hands prior to donning gloves. Discussed proper hand washing with PIC.

Food Storage Containers, Identified with Common Name of Food
Inspector Comments
--Observation: Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food. Spice and seasoning shakers shall be labeled.

Cooling Methods - Containers
Inspector Comments
--Observation: Food containers in which food is being cooled shall be arranged in the cold holding equipment to provide maximum heat transfer and shall be loosely covered during the cooling period. Tomatoes in the walk in cooler shall be uncovered while cooling.

Time/Temperature Control for Safety Food, Hot and Cold Holding - Cold Holding
Inspector Comments
--Observation: TCS food shall be maintained at 41°F or below, except during preparation, cooking, cooling, or when time is used as a public health control. Cheese on the preparation table is 55 degrees F. Items on the preparation table are used or discarded within 1 hour per PIC. The preparation table shall provide proper holding temperatures or use Time as a Public Health Control with written procedures and time documentation. Discussed with PIC.

Temperature Measuring Devices - Cold and hot holding equipment
Inspector Comments
--Observation: Cold and hot holding equipment used for TCS food shall be equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing. Reach in coolers did not have thermometers.

Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness - Chemical sanitizer generating device
Inspector Comments
--Observation: Mechanical dish machine sanitizer tested <10ppm. Use the 3 compartment sink to wash, rinse, and sanitize until repaired.

Equipment Food-Contact Surfaces and Utensils - Frequency of cleaning frequency of food contact surfaces (non-TCS)
Inspector Comments
--Observation: Food contact surfaces, equipment, and utensils contacting non-TCS foods shall be cleaned at any time contamination has occurred; at least every 24-hours for iced tea dispensers and consumer self-service utensils such as tongs, scoops, or ladles; or at a frequency specified by the manufacturer for ice bins; or in accordance with the Food Code. Pop nozzles shall be cleaned and sanitized daily. Pop nozzles were dirty and placed in ware washing area for cleaning by PIC during the inspection.

Nonfood-Contact Surfaces
Inspector Comments
--Observation: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Reach in coolers shall be cleaned, in and around equipment, and filters above the grill.

Storage of clean equipment and utensils
Inspector Comments
--Observation: Cleaned equipment and utensils and laundered linens shall be stored in a clean, dry location, where they are not exposed to splash, at least 6 inches off the floor, in a self draining position, and covered or inverted. Utensils shall be stored in clean containers.

Hand Drying Provision
Inspector Comments
--Observation: Disposable paper towels or an approved hand-drying device shall be available at each hand sink. Hand washing sink in the drive thru area shall have paper towels. PIC filled towels during the inspection.

Responsibilities of the Permit Holder
Inspector Comments
--Observation: The permit holder shall post the permit in a location in the food establishment that is conspicuous to consumers, comply with provisions of this code, and notify customers that a copy of the most recent establishment inspection report is available upon request.

Panda Buffet
Grand Forks, ND
Violations: 6

Demonstration- PIC shall demonstrate knowledge
Inspector Comments
--The PIC shall demonstrate knowledge by complying with Code by having no violations of priority items during the current inspection, by being a certified food protection manager through passing a test that is part of an accredited program, or by responding correctly to the inspector's questions. Observation: PIC must provide proper training for staff.

Packaged and Unpackaged Food - Separation, Packaging, and Segregation; Preventing Food and Ingredient Contamination - Separating raw and RTE food
Inspector Comments
--Food shall be protected from cross-contamination by separating raw animal food from raw RTE food and from cooked RTE food during storage, preparation, holding and display Observation: Staff that had just used cutting board for cutting raw meat using prep sink for rinsing. COS by running cutting board through mechanical dishwasher and properly disinfecting prep sink.

Packaged and Unpackaged Food - Separation, Packaging, and Segregation; Protecting food from environmental contamination
Inspector Comments
--Food shall be packaged and protected from environmental contamination Observation: Shrimp thawing in ice bath directly beneath sanitizer of 3 comp sink. Corrected on site by disposal.

Food Storage Containers, Identified with Common Name of Food
Inspector Comments
--Observation: Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food

Time/Temperature Control for Safety Food, Hot and Cold Holding - Cold Holding
Inspector Comments
--PHF/TCS food maintained at 41°F or below, except during preparation, cooking, cooling, or when time is used as a public health control Observation: PHF/TCS foods such as fish, chicken, pizza, etc. in reach in cooler at temperatures of 43 degrees F or higher. Foods disposed. Needs professional attention before using again or replacement.

Floors, Walls, and Ceilings, Utility Lines
Inspector Comments
--Observation: Damaged flooring in dishwashing area.

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Smiling Moose Deli
Watford City
Violations: 7

Demonstration- PIC shall demonstrate knowledge
Inspector Comments
--Observation: The PIC shall demonstrate knowledge by complying with this Code by having no violations of priority items during the current inspection, being a certified food protection manager through passing a test that is part of an accredited program, or responding correctly to the inspector's questions. Watch training video and take quiz; see published comments.

Eating, Drinking, or Using Tobacco
Inspector Comments
--Observation: Food employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment, and unwrapped single-service and single-use articles cannot result. Staff drinks in food preparation areas. Drink moved from the food preparation areas at the time of inspection.

Food Storage Containers, Identified with Common Name of Food
Inspector Comments
--Observation: Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food. Food shakers and bottles of liquid near the grill shall be labeled.

Wiping Cloths, Use Limitation
Inspector Comments
--Observation: Between uses, wiping cloths shall be stored in a sanitizing solution.

Cooling Methods - Containers
Inspector Comments
--Observation: Food containers in which food is being cooled shall be arranged in the cold holding equipment to provide maximum heat transfer and shall be loosely covered during the cooling period. Raw hamburger in the walk in cooler is 43 degrees. Covers removed to promote cooling. Monitor by PIC to ensure temperature reaches 41 degrees F or less within 4 hours.

Ready-to-Eat Time/Temperature Control for Safety Food, Disposition
Inspector Comments
--Observation: RTE, TCS food prepared on-site, or any opened commercial container that exceeds the 7-day time limit, or when date-marking is not done shall be discarded. Salami meat date marked 4/23/2024. Salami discarded by PIC.

Nonfood-Contact Surfaces
Inspector Comments
--Observation: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Inside the small reach in freezer requires cleaning. Clean in and around other kitchen equipment.

Slapshot Pizza/Fat Alberts
Grand Forks, ND
Violations8

When to Wash
Inspector Comments
--Staff must wash their hands when required, including between switching tasks. Staff member was wiping off the slicer with sanitizer and then went to make sandwiches without washing their hands.

Packaged and Unpackaged Food - Separation, Packaging, and Segregation; Protecting food from environmental contamination
Inspector Comments
--Do not store uncovered liquid butter alternative on the lower shelf of the dough prep table; food products must be protected from environmental contamination.

Nonfood-Contact Surfaces - Construction of nonfood contact surfaces
Inspector Comments
--Re-caulk the three comp sink to the wall to make a smooth, cleanable surface; current caulking is dirty and peeling.

Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness
Inspector Comments
--Quat sanitizer in sani bucket by meat slicer is 500+ppm; quat sanitizer should be between 200-400ppm to avoid toxic residue accumulation; re-mix using a quat test strip.

Equipment, Food Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Objective
Inspector Comments
--Clean out the two door reach-in freezer and the reach-in fridge under the pizza prep line and maintain free of debris.

Nonfood-Contact Surfaces
Inspector Comments
--Clean and sanitize the wire shelves across from the three comp sink and maintain free of debris.

Floors, Walls, and Ceilings - Cleanability
Inspector Comments
--Clean floor/wall along the pizza prep line and handsink area, clean underneath the pizza prep table next to the prep line and along the front window ledge and maintain free of debris.

Cleaning Ventilation Systems, Nuisance and Discharge Prohibition
Inspector Comments
--Clean the air vents throughout the kitchen area and maintain free of debris; dusty.

Northside Cafe
Grand Forks, ND
Violations: 7

Preventing Contamination from Hands - Bare Hand Contact with Ready to Eat Food
Inspector Comments
--Observation: Bare hand contact with ready to eat foods. Corrected on site by disposal. Discussed behavior change with owner.

In-use Utensils, Between-Use Storage
Inspector Comments
--Observation: Use a proper method for stoarge of in-use utensils during pauses in food preparation such as in the food, clean and protected, under running water, or changing within 4-hour increments to prevent bacterial growth

Cooling Methods - Containers
Inspector Comments
--Observation: Use shallow pans; separate food into smaller or thinner portions; use rapid cooling equipment; stir the food in a container placed in an ice bath; add ice as an ingredient; or other effective methods

Warewashing Machines, Temperature Measuring Devices
Inspector Comments
--Observation: Temperature measuring devices of mechanical dishwasher needs to be looked at by professional.

Equipment Food-Contact Surfaces and Utensils - Frequency
Inspector Comments
--Observation: Food contact surfaces, equipment, and utensils contacting TCS foods shall be cleaned throughout the day at least every four hours; or in accordance with the Food Code

Nonfood-Contact Surfaces
Inspector Comments
--Observation: Nonfood-contact surfaces of equipment such as sides of grills and fryers shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Floors, Walls, and Ceilings, Utility Lines
Inspector Comments
--Observation: Floors in food prep area need to be cleaned routinely to prevent accumulation.

The Wurst Shop
Dickinson, ND
Violations: 8

Responsibility of Permit Holder, Person in Charge, and Conditional Employees - Symptoms and Diagnosis
Inspector Comments
--Observation: An employee health policy shall be available to address employee illness, reporting, restriction, and exclusion; see published comments.

Food Labels - Labeling
Inspector Comments
--Observation: Products packaged for retail sale shall be properly labeled to include the company name, common name of product, place of business (address if not listed in a phone book), ingredients, and net weight.

Food Labels - Labeling: Allergens
Inspector Comments
--Observation: Packed food shall be labeled to indicate allergens.

Receptacles
Inspector Comments
--Observation: Dumpster shall have tight fitting closed lids.

Handwashing Signage
Inspector Comments
--Observation: A sign or poster that notifies employees to wash their hands shall be provided at all handwashing sinks used by food employees and clearly visible. Retail, kitchen, and mens room require hand wash sink signage. Stickers provided to PIC during the inspection.

Documentation of Proposed Variance and Justification
Inspector Comments
--Observation: Before a variance is approved, the information shall be provided by the person requesting the variance and retained in the regulatory authority's file. See published comments.

When a HACCP Plan is Required
Inspector Comments
--Observation: Before engaging in an activity that requires a HACCP plan, a license holder shall submit a properly prepared HACCP plan to the department. See published comments.

Eagles Club
Harvey, ND
Violations: 7

Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking
Inspector Comments
--Observation: Date marking with a 7-day shelf life is required for RTE, TCS food prepared onsite or an opened commercial container held for more than 24 hours. Coleslaw in walk-in.

Cooking and Baking Equipment
Inspector Comments
--Observation: The food contact surfaces of cooking and baking equipment including cavities and door seals of microwave ovens must be cleaned at least once a day. Pizza ovens, microwave

Before Use After Cleaning - Frequency
Inspector Comments
--Observation: After being cleaned, food contact surfaces, equipment and utensils shall be sanitized. Bar and kitchen.

Equipment, Utensils, Linens, and Single Service and Single Use Articles - Storing
Inspector Comments
--Observation: Single-service and single-use articles shall be stored in a clean, dry location, where they are not exposed to splash, and at least 6 inches off the floor. Plastic cups back storage room.

Using a Handwashing Sink - Operation and Maintenance
Inspector Comments
--Observation: Handwashing sinks shall be accessible to employees at all times and may not be used for purposes other than handwashing. Bar sink.

Handwashing Cleanser - Availability
Inspector Comments
--Observation: Hand-cleansing soap shall be available at each hand sink. Bar sink.

Hand Drying Provision
Inspector Comments
--Observation: Disposable paper towels or an approved hand-drying device shall be available at each hand sink. Bar sink.

Cedar Inn Steak House & Motel
Cavalier, ND
Violations: 6

Responsibility of Permit Holder, Person in Charge, and Conditional Employees - Employee Responsibility to Report
Inspector Comments
--Observation: No reporting policy in place. Will attach a copy of policy to inspection. Make copies and have all food employees sign. Keep on file at location to present to inspector during inspection.

Clean-up of Vomiting and Diarrheal Events
Inspector Comments
--Observation: A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. No policy in place. Will attach policy to inspection. Print and post or have on hand to show inspector at time of inspection.

Packaged and Unpackaged Food - Separation, Packaging, and Segregation; Preventing Food and Ingredient Contamination - Separating raw and RTE food
Inspector Comments
--Observation: Food shall be protected from cross contamination by separating raw animal food from raw RTE food and from cooked RTE food during storage, preparation, holding and display. Raw meat above ready to eat food. Meat moved to lowest shelf.

Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking
Inspector Comments
--Observation: Date marking with a 7-day shelf life is required for RTE, TCS food prepared onsite or an opened commercial container held for more than 24 hours. Items in coolers not date marked. Date marking started during inspection.

Equipment, Utensils, Linens, and Single Service and Single Use Articles - Storing
Inspector Comments
--Observation: Single-service and single-use articles shall be stored in a clean, dry location, where they are not exposed to splash, and at least 6 inches off the floor. Single service items on floor in storage area.

Cleaning, Frequency and Restrictions
Inspector Comments
--Observation: Physical facilities shall be cleaned as often as necessary to keep them clean and during periods when the least amount of food is exposed such as after closing. Some areas of kitchen are dirty.

Oakes Public School
Oakes, ND
Violations: 6

In-use Utensils, Between-Use Storage
Inspector Comments
--Observation: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a clean protected location or in the food with their handles above the top of the food. Serving cups shall not be left in sugar, and sugar container lid shall be cleaned.

Temperature Measuring Devices - Cold and hot holding equipment
Inspector Comments
--Observation: Cold and hot holding equipment used for TCS food shall be equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing. Milk cooler in hallway shall have thermometer.

Equipment, Utensils, Linens, and Single Service and Single Use Articles - Storing
Inspector Comments
--Observation: Single-service and single-use articles shall be stored in a clean, dry location, where they are not exposed to splash, and at least 6 inches off the floor. Move to go containers and silver from under papertowel dispenser, store utensils in covered container in same direction.

Using a Handwashing Sink - Operation and Maintenance
Inspector Comments
--Observation: Handwashing sinks shall be accessible to employees at all times and may not be used for purposes other than handwashing. Handwashing sink in kitchen accessible.

Hand Drying Provision
Inspector Comments
--Observation: Disposable paper towels or an approved hand-drying device shall be available at each hand sink. Handsink in kitchen dispenser not working.

Cleaning, Frequency and Restrictions
Inspector Comments
--Observation: Portable handwashing station maintained clean condition.

Sisters Kitchen
Oaks, ND
Violations: 6

Preventing Contamination from Hands - Bare Hand Contact with Ready to Eat Food
Inspector Comments
--Observation: Employees shall not handle ready to eat food with bare hands. PIC educated new employee

Cooling Methods - Containers
Inspector Comments
--Observation: Food containers in which food is being cooled shall be arranged in the cold holding equipment to provide maximum heat transfer and shall be loosely covered during the cooling period.

Time/Temperature Control for Safety Food, Hot and Cold Holding - Cold Holding
Inspector Comments
--Observation: TCS food shall be maintained at 41°F or below, except during preparation, cooking, cooling, or when time is used as a public health control. PIC Adjusted undercounter cooler.
--Observation: TCS food shall be maintained at 41°F or below, except during preparation, cooking, cooling, or when time is used as a public health control. PIC rearranged pie cooler PHF will be stored on bottom shelf where maintain 41F

Ready-to-Eat Time/Temperature Control for Safety Food, Disposition
Inspector Comments
--Observation: RTE, TCS food prepared on-site, or any opened commercial container that exceeds the 7-day time limit, or when date-marking is not done shall be discarded. PIC discarded lettuce cut tomatoes mac and cheese

Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - Consumer Advisory
Inspector Comments
--Observation: A consumer advisory is required for raw or undercooked food. Attached requirements for menu update.

Good Repair and Proper Adjustment - Equipment
Inspector Comments
--Observation: walk in freezer seal in good repair (no duct tape). (Also duct tape under cooler unit in freezer). Working with ipswitch, may contact another restaurant discuss options.

Little Bar & Grill
Pick City, ND
Violations: 8

Demonstration- PIC shall demonstrate knowledge
Inspector Comments
--Observation: The PIC shall demonstrate knowledge by complying with this Code by having no violations of priority items during the current inspection, being a certified food protection manager through passing a test that is part of an accredited program, or responding correctly to the inspector's questions. Food safety training certificates need to be obtained. Want to see a couple done by next routine insection.

Packaged and Unpackaged Food - Separation, Packaging, and Segregation; Preventing Food and Ingredient Contamination - Separating raw and RTE food
Inspector Comments
--Observation: Food shall be protected from cross contamination by separating raw animal food from raw RTE food and from cooked RTE food during storage, preparation, holding and display. Shell eggs in walk in cooler above coleslaw - move to bottom shelf to prevent contamination.

Wiping Cloths, Use Limitation
Inspector Comments
--Observation: Between uses, wiping cloths shall be stored in a sanitizing solution. Dry wipe cloths to wipe counters are only spreading things around and need to be placed in sanitizer bucket of water.

Thawing
Inspector Comments
--Observation: TCS food shall be thawed in a refrigerator at or below 41 F, under potable running water of 70 F or below, in a microwave oven as part of the cooking process, or any procedure used for frozen RTE food prepared for immediate service. Package of meat thawing on counter needs to be done under refrigeration.

Temperature Measuring Devices - Cold and hot holding equipment
Inspector Comments
--Observation: Cold and hot holding equipment used for TCS food shall be equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing. Salad prep table thermometer missing. Visible thermometer needed in bar cooler with juices.

Cutting Surfaces - Maintained
Inspector Comments
--Observation: Cutting blocks and boards must be maintained and resurfaced if they can no longer be effectively cleaned and sanitized; or discarded if they are not capable of being sanitized. Cutting boards with scoring and staining no longer getting cleaned - need to be replaced or sanded down.

Equipment Food-Contact Surfaces and Utensils - Frequency of cleaning frequency of food contact surfaces (non-TCS)
Inspector Comments
--Observation: Food contact surfaces, equipment, and utensils contacting non-TCS foods shall be cleaned at any time contamination has occurred; at least every 24-hours for iced tea dispensers and consumer self-service utensils such as tongs, scoops, or ladles; or at a frequency specified by the manufacturer for ice bins; or in accordance with the Food Code. Ice machine has lots of build up. needs to be emptied and sanitized.

Hand Drying Provision
Inspector Comments
--Observation: Disposable paper towels or an approved hand-drying device shall be available at each hand sink. Paper towels at server handsink were replaced during inspection.

Little Loboes Bright Beginnings
Lamoure, ND
Violations: 6

Demonstration- PIC shall demonstrate knowledge
Inspector Comments
--Observation: The PIC shall demonstrate this knowledge by explaining the responsibility of the PIC for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease. Reviewed reporting agreement.

In-use Utensils, Between-Use Storage
Inspector Comments
--Observation: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a clean protected location or in the food with their handles above the top of the food. Baby formula scoops shall not be left in product if handle will touch product.

Sanitizing Solutions, Testing Devices
Inspector Comments
--Observation: An appropriate test kit shall be provided and used to measure sanitizing solution concentration. Hydrogen Peroxide sanitizer.

Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness
Inspector Comments
--Observation: Sanitizing solutions shall be used in accordance with the EPA registered label-use instructions. PIC stated they will re-prime machine, if not correct sanitation level will dip clean dishes in sink with sanitizer until fixed.

Sponges, Use Limitation
Inspector Comments
--Observation: Sponges shall not be used in contact with clean/sanitized food contact surfaces. Sponges may not be left on the classroom handsinks.

Using a Handwashing Sink - Operation and Maintenance
Inspector Comments
--Observation: Handwashing sinks shall be accessible to employees at all times and may not be used for purposes other than handwashing. Classroom handsinks shall not have dirty dish bucket inside.

Madhouse
Tioga, ND
Violations: 6

Packaged and Unpackaged Food - Separation, Packaging, and Segregation; Preventing Food and Ingredient Contamination - Separating raw and RTE food
Inspector Comments
--Observation: Food shall be protected from cross contamination by separating raw animal food from raw RTE food and from cooked RTE food during storage, preparation, holding and display. Eggs and bacon stored above ready to eat food. Eggs and bacon moved to a lower shelf during the inspection.

Food Storage Containers, Identified with Common Name of Food
Inspector Comments
--Observation: Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food; butter substitute, spices.

Cooling Methods - Containers
Inspector Comments
--Observation: Food containers in which food is being cooled shall be arranged in the cold holding equipment to provide maximum heat transfer and shall be loosely covered during the cooling period. Meats in the kitchen refrigeration unit moved to the walk in to promote cooling. Leave uncovered during the cooling process.

Good Repair and Proper Adjustment - Equipment
Inspector Comments
--Observation: Wood surfaces and shelving shall be removed.

Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness - Chemical sanitizer generating device
Inspector Comments
--Observation: Mechanical dish machine sanitizer tested <10ppm chlorine. Dish machine may be used to wash and rinse and then sanitize dishes in the 3 compartment sink until repaired.
6-501.19 Explain Code Submit
Code Explanation

--Observation: Toilet room doors shall be kept closed except during cleaning and maintenance operations. Restroom door shall self-close.

The Alexander Bar And Grill
Alexander, ND
Violations: 13

Demonstration- PIC shall demonstrate knowledge
Inspector Comments
--Observation: The PIC shall demonstrate knowledge by complying with this Code by having no violations of priority items during the current inspection, being a certified food protection manager through passing a test that is part of an accredited program, or responding correctly to the inspector's questions; see published comments.

Responsibility of Permit Holder, Person in Charge, and Conditional Employees - Symptoms and Diagnosis
Inspector Comments
--Observation: An employee health policy shall be available to address employee illness, reporting, restriction, and exclusion; see published comments.

Clean-up of Vomiting and Diarrheal Events
Inspector Comments
--Observation: A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events; see published comments.

Compliance with Food Law - Sources
Inspector Comments
--Observation: Remove meat from unapproved source; 2 Crazy Sisters breakfast sausage. PIC removed during the inspection.

Preventing Contamination from Hands - Bare Hand Contact with Ready to Eat Food
Inspector Comments
--Observation: Staff shall not touch food with their bare hands. Discussed proper hand washing and glove use with staff.

Packaged and Unpackaged Food - Separation, Packaging, and Segregation; Preventing Food and Ingredient Contamination - Separating raw and RTE food
Inspector Comments
--Observation: Food shall be protected from cross contamination by separating raw animal food from raw RTE food and from cooked RTE food during storage, preparation, holding and display. Raw breakfast sausage stored next to cooked meats and raw hamburger above ready to eat foods in the walk in cooler. Raw items moved to lower shelves during the inspection.

Food Storage Containers, Identified with Common Name of Food
Inspector Comments
--Observation: Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food. Butter substitute and water near the grill shall be labeled.

Food storage - Preventing Contamination from the Premises
Inspector Comments
--Observation: Boxes of food in the rear storage area shall be 6" off the floor.

Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking
Inspector Comments
--Observation: Date marking with a 7-day shelf life is required for RTE, TCS food prepared onsite or an opened commercial container held for more than 24 hours. Baked potatoes and prime rib in the walk in cooler require date marking. Items date marked by PIC during the inspeciton.

Wood, Use Limitation
Inspector Comments
--Observation: Wood surfaces and shelving shall be removed and replaced with cleanable surfaces and shelving.

Equipment, Utensils, Linens, and Single Service and Single Use Articles - Storing
Inspector Comments
--Observation: Single-service and single-use articles shall be stored in a clean, dry location, where they are not exposed to splash, and at least 6 inches off the floor. To go containers, cups, lids, and other paper products shall be stored 6" off the floor - upstairs storage and the rear storage area.

Floor Carpeting, Restrictions and Installation
Inspector Comments
--Observation: The rear storage room floor is carpeted. Remove carpeting and replace with proper flooring.

Handwashing Signage
Inspector Comments
--Observation: A sign or poster that notifies employees to wash their hands shall be provided at all handwashing sinks used by food employees and clearly visible. Hand washing stickers provided for the kitchen and bar. Stickers placed at hand sinks during the inspection.

The Porch
Ray, ND
Violations: 11

Responsibility of Permit Holder, Person in Charge, and Conditional Employees - Symptoms and Diagnosis
Inspector Comments
--Observation: An employee health policy shall be available to address employee illness, reporting, restriction, and exclusion; see published comments.

Clean-up of Vomiting and Diarrheal Events
Inspector Comments
--Observation: A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events; see published comments.

Additives
Inspector Comments
--Observation: Food may not contain unapproved additives or additives that exceed specified amounts; Do not use Lotus brand products - see published comments.

Food Storage Containers, Identified with Common Name of Food
Inspector Comments
--Observation: Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food. Powders and sauces shall be labeled.

Wiping Cloths, Use Limitation
Inspector Comments
--Observation: Between uses, wiping cloths shall be stored in a sanitizing solution.

Ready-to-Eat Time/Temperature Control for Safety Food, Disposition
Inspector Comments
--Observation: RTE, TCS food prepared on-site, or any opened commercial container that exceeds the 7-day time limit, or when date-marking is not done shall be discarded. Sausage date marked 4/8/2024 and eggs date marked 4/9. Sausage and eggs discarded.

Wood, Use Limitation
Inspector Comments
--Observation: Wood surfaces and shelving are prohibited. Replace wooden surfaces with cleanable surfaces.

Single-Service and Single-Use Articles, Use Limitation - May not be reused
Inspector Comments
--Observation: Milk jugs and ice cream buckets shall not be re-used for food storage.

Equipment, Utensils, Linens, and Single Service and Single Use Articles - Storing
Inspector Comments
--Observation: Single-service and single-use articles shall be stored in a clean, dry location, where they are not exposed to splash, and at least 6 inches off the floor. Cup lids shall be inverted. Plastic tableware shall be presented to customers handle out.

Capacity - Quantity and Availability
Inspector Comments
--Observation: The water source and system shall be of sufficient capacity to meet the peak water demands of the food establishment. Hand sink hot water does not flow from the faucet. Contact a plumber to repair the sink.

Responsibilities of the Permit Holder
Inspector Comments
--Observation: The permit holder shall post the permit in a location in the food establishment that is conspicuous to consumers, comply with provisions of this code, and notify customers that a copy of the most recent establishment inspection report is available upon request.

The Dam Bar
Pick City, ND
Violations: 6

Compliance with Food Law - Food prepared in a private home may not be used of offered for human consumption
Inspector Comments
--Observation: Homemade or home canned items shall be removed from the food establishment. Jar of pickled eggs in walk in cooler, beer cooler and on counter. Vacuum packaged container of sausages with no identifying factors.

Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking
Inspector Comments
--Observation: Date marking with a 7-day shelf life is required for RTE, TCS food prepared onsite or an opened commercial container held for more than 24 hours. Cut tomatoes, onions, mushrooms with no date mark. Jar of gravy(?) no date mark.

Equipment Food-Contact Surfaces and Utensils - Frequency of cleaning frequency of food contact surfaces (non-TCS)
Inspector Comments
--Observation: Food contact surfaces, equipment, and utensils contacting non-TCS foods shall be cleaned at any time contamination has occurred; at least every 24-hours for iced tea dispensers and consumer self-service utensils such as tongs, scoops, or ladles; or at a frequency specified by the manufacturer for ice bins; or in accordance with the Food Code. Mold in ice machine - need to empty, clean and sanitize.

Nonfood-Contact Surfaces
Inspector Comments
--Observation: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Grease build up on hood vents and around fryer. Upright freezers due to be defrosted and cleaned out - lots of crumbs inside. Microwave needs to be cleaned.

Toilet Room Receptacle, Covered
Inspector Comments
--Observation: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Women's restroom need covered trash.

Maintaining Premises, Unnecessary Items and Litter
Inspector Comments
--Observation: Back room needs to be organized and unnecessary items need to be removed and stored else where. Lots of tools, vacuums, clothes, cans of deck stain, etc.

Golden West Bar
New England, ND
Violations: 8

Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking
Inspector Comments
--Observation: Date marking with a 7-day shelf life is required for RTE, TCS food prepared onsite or opened commercial container held for more than 24 hours.

Manual Warewashing, Sink Compartment Requirements
Inspector Comments
--Observation: A sink with at least three compartments shall be provided for manually washing, rinsing, and sanitizing equipment and utensils.

Sanitizing Solutions, Testing Devices
Inspector Comments
--Observation: An appropriate test kit shall be provided and used to measure sanitizing solution concentration

Backflow Prevention Device, Design Standard
Inspector Comments
--Observation: Food prep sink

Handwashing sinks - Numbers and Capacities
Inspector Comments
--Observation: Handsinks shall be a number necessary for their convenient use by employees and not fewer then the number of handsinks required by law

Handwashing Sinks - Location and Placement
Inspector Comments
--Observation: A handwashing sink shall be located to allow convenient use by food employees.

Using a Handwashing Sink - Operation and Maintenance
Inspector Comments
--Observation: Handsinks shall be accessible to employees at all times and may not be used for purposes other than handwashing

Handwashing Signage
Inspector Comments
--Observation: A sign or poster that notifies employees to wash their hands shall be provided at all handwashing sinks used by food employees and clearly visible.

Jodeo's
Halliday, ND
Violations: 8

Effectiveness - Hair Restraints
Inspector Comments
--Observation: Food prep. staff need to wear a hair restraint.

Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking
Inspector Comments
--Date label dressing jars when opened. Date label dressing cups or the trays they are held in with the fill date.
--Observation: Date marking with a 7-day shelf life is required for RTE, TCS food prepared onsite or opened commercial container held for more than 24 hours.

Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - Consumer Advisory
Inspector Comments
--Observation: A consumer advisory is required for raw or undercooked food

Toilets and Urinals - Required by Law
Inspector Comments
--Observation: Need to have a second restroom.

Light Bulbs, Protective Shielding - Functionality
Inspector Comments
--Observation: Light fixtures in the kitchen need to be shielded.

Hand Drying Provision
Inspector Comments
--Hand sink needs to have disposable paper towels for hand drying.
--Observation: Disposable paper towels or an approved hand-drying device shall be available at each hand sink

Repairing - Premises, Structures, Attachments, Fixtures - Methods
Inspector Comments
--Observation: Floor in the kitchen needs to be replaced

Cleaning, Frequency and Restrictions
Inspector Comments
--Observation: Floors, appliances and other areas of the kitchen and storage areas need cleaning.

Miller's Fresh Foods
Cooperstown
Violations: 6

Responsibility of Permit Holder, Person in Charge, and Conditional Employees - Symptoms and Diagnosis
Inspector Comments
--Observation: An employee health policy shall be available to address employee illness, reporting, restriction, and exclusion. See attached form.

Food Labels - Labeling
Inspector Comments
--Observation: Grab and go cold food and bakery items packaged onsite must be labeled properly.

Food Labels - Labeling: Allergens
Inspector Comments
--Observation: Grab and go foods packaged onsite must list allergens on the label.

Handwashing sinks - Numbers and Capacities
Inspector Comments
--Observation: Handsinks shall be a number necessary for their convenient use by employees and not fewer then the number of handsinks required by law. No handwash sinks available in the meat room, bakery or deli areas.

Service Sink
Inspector Comments
--Observation: No mop sink available for use.

When a HACCP Plan is Required
Inspector Comments
--Observation: Before engaging in an activity that requires a HACCP plan, a license holder shall submit a properly prepared HACCP plan to the department. No HACCP plan available for review.

Rooted Nutrition
Watford City, ND
Violations: 6

Responsibility of Permit Holder, Person in Charge, and Conditional Employees - Symptoms and Diagnosis
Inspector Comments
--Observation: An employee health policy shall be available to address employee illness, reporting, restriction, and exclusion; see published comments.

Clean-up of Vomiting and Diarrheal Events
Inspector Comments
--Observation: A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events; see published comments.

Food Labels - Labeling
Inspector Comments
--Observation: Packaged food shall be properly labeled.

Food Labels - Labeling: Allergens
Inspector Comments
--Observation: Packaged food shall be labeled to indicate allergens.

Equipment, Utensils, Linens, and Single Service and Single Use Articles - Storing
Inspector Comments
--Observation: Single-service and single-use articles shall be stored in a clean, dry location, where they are not exposed to splash, and at least 6 inches off the floor. Straws, lids, cups, and paper products shall be stored 6" off the floor.

Outside Receptacles
Inspector Comments
--Observation: Dumpster shall have tight fitting closed lids.

Good Hope Caffe
Hettinger, ND
Violations: 7

Food Storage Containers, Identified with Common Name of Food
Inspector Comments
--Date/content label any foods repackaged in zip lock bags (chicken in the freezer)
--Observation: Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food

Food Preparation - During preparation, unpackaged food protected from contamination
Inspector Comments
--Observation: Avoid using bowls for dispensing sugar. Use a scoop with a handle.

Time/Temperature Control for Safety Food, Hot and Cold Holding - Cold Holding
Inspector Comments
--Observation: PHF/TCS food maintained at 41°F or below, except during preparation, cooking, cooling, or when time is used as a public health control
--White cooler in front, small cooler by the chest freezer and the chef's cooler were all too warm. Hold temperatures at 41 degrees F. or lower.

Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - Consumer Advisory
Inspector Comments
--Observation: A consumer advisory is required for raw or undercooked food

Temperature Measuring Devices - Cold and hot holding equipment
Inspector Comments
--Observation: Cold and hot holding equipment used for TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
--Some of the refrigerators did not have a thermometer in them.

Ventilation Hood Systems, Adequacy
Inspector Comments
--Grill needs to be located completely under the vent hood with at least 3 inches of overlap of the hood over the grill.
--Observation: Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings.

Sanitizing Solutions, Testing Devices
Inspector Comments
--Observation: An appropriate test kit shall be provided and used to measure sanitizing solution concentration

Los Cabos Mexican Restaurant
Dickinson, ND
Violations: 6

Food Storage Containers, Identified with Common Name of Food
Inspector Comments
--Observation: Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food

Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking
Inspector Comments
--Observation: Date marking with a 7-day shelf life is required for RTE, TCS food prepared onsite or opened commercial container held for more than 24 hours.

Sanitizing Solutions, Testing Devices
Inspector Comments
--Observation: An appropriate test kit shall be provided and used to measure sanitizing solution concentration

Backflow Prevention, Air Gap
Inspector Comments
--Observation: Food Prep Sink

Floors, Walls, and Ceilings - Cleanability
Inspector Comments
--Observation: Broken Tile need repair

Handwashing Signage
Inspector Comments
--Observation: A sign or poster that notifies employees to wash their hands shall be provided at all handwashing sinks used by food employees and clearly visible.

The Depot Cafe
Jamestown, ND
Violations: 6

Time/Temperature Control for Safety Food, Hot and Cold Holding - Cold Holding
Inspector Comments
--Observation: TCS food shall be maintained at 41°F or below, except during preparation, cooking, cooling, or when time is used as a public health control. Prep cooler.

Good Repair and Proper Adjustment - Equipment
Inspector Comments
--Observation: Freezer door in walk-in cooler is in need of repair, door will no longer close, door and floor rusting through.

Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness
Inspector Comments
--Observation: Sanitizing solutions shall be used in accordance with the EPA registered label-use instructions. PIC primed unit and sanitizer started dispensing.

Nonfood-Contact Surfaces
Inspector Comments
--Observation: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Ceiling vents and grill vents in kitchen area shall be cleaned.

Repairing - Premises, Structures, Attachments, Fixtures - Methods
Inspector Comments
--Observation: Handsink in waitress area faucet needs repair.

Cleaning, Frequency and Restrictions
Inspector Comments
--Observation: Thorough cleaning needed in kitchen and storage areas.

Candy Crate
Williston
Violations: 6

Variance Requirement - Specialized Processing Methods
Inspector Comments
--Observation: A variance must be submitted to the Department prior to freeze drying Temperature Controlled for Safety Foods (TCS), such as ice cream sandwiches.

Food Labels - Labeling
Inspector Comments
--Observation: Packaged food for consumer self-service shall be properly labeled. Label shall include Business Name, Business address, Common name of the product, ingredients, allergens and net weight. The font shall be properly sized for ease of reading by the consumer; see published comments.

Outer Openings, Protected
Inspector Comments
--Observation: Outer openings of a food establishment shall be protected against the entry of insects and rodents. Do not prop open the front door. Door closed by inspector.

Closing Toilet Room Doors
Inspector Comments
--Observation: Toilet room doors shall be kept closed except during cleaning and maintenance operations. The restroom door shall be self-closing.

Common Name - Working Containers
Inspector Comments
--Observation: Working containers of cleaning agents and sanitizers taken from bulk containers shall be clearly labeled with the common name of the agent. Spray bottle on the hand washing sink shall be labeled. Bottle emptied by staff during the inspection.

When a HACCP Plan is Required
Inspector Comments
--Observation: Before engaging in an activity that requires a HACCP plan, a license holder shall submit a properly prepared HACCP plan to the department. Submit a HACCP plan and testing for water activity to the Department prior to making freeze dried ice cream sandwiches.

Grand Dakota Grill & Lounge
Dickinson, ND
Violations: 11

Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking
Inspector Comments
--Observation: Date marking with a 7-day shelf life is required for RTE, TCS food prepared onsite or opened commercial container held for more than 24 hours.

Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - Consumer Advisory
Inspector Comments
--Observation: A consumer advisory is required for raw or undercooked food

Temperature Measuring Devices - Cold and hot holding equipment
Inspector Comments
--Observation: Cold and hot holding equipment used for TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.

Sanitizing Solutions, Testing Devices
Inspector Comments
--Observation: An appropriate test kit shall be provided and used to measure sanitizing solution concentration

Handwashing Sinks - Location and Placement
Inspector Comments
--Observation: A handwashing sink shall be located to allow convenient use by food employees. Bar in Lounge needs Hand Sink

Floors, Walls, and Ceilings - Cleanability
Inspector Comments
--Observation:Floor tile need repair

Light Bulbs, Protective Shielding - Functionality
Inspector Comments
--Observation: Light in storage room needs shelding

Handwashing Cleanser - Availability
Inspector Comments
--Observation: Hand-cleansing soap shall be available at each hand sink

Hand Drying Provision
Inspector Comments
--Observation: Disposable paper towels or an approved hand-drying device shall be available at each hand sink

Handwashing Aides and Devices, Use Restrictions
Inspector Comments
--Observation: A sink used for food preparation or utensil washing, or a mop/service sink may not be provided with handwashing aids or used for handwashing

Handwashing Signage
Inspector Comments
--Observation: A sign or poster that notifies employees to wash their hands shall be provided at all handwashing sinks used by food employees and clearly visible.

Holiday Inn Express Williston
Williston, ND
Violations: 7

Responsibility of Permit Holder, Person in Charge, and Conditional Employees - Symptoms and Diagnosis
Inspector Comments
--Observation: An employee health policy shall be available to address employee illness, reporting, restriction, and exclusion; see published comments.

Clean-up of Vomiting and Diarrheal Events
Inspector Comments
--Observation: A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events; see published comments.

Compliance with Food Law - Sources
Inspector Comments
--Observation: Employee food shall be stored separately from food used in the establishment. Personal food items placed on bottom shelf. Label these items for staff use only.

Food Storage Containers, Identified with Common Name of Food
Inspector Comments
--Observation: Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food. Jar of cinnamon on the buffet shall be labeled.

Time/Temperature Control for Safety Food, Hot and Cold Holding - Hot Holding
Inspector Comments
--Observation: TCS food shall be maintained at 135°F or above, except during preparation, cooking, cooling, or when time is used as a public health control. Sausage and gravy on the hot holding buffet were below 135 degrees F. Items discarded. Maintain hold holding unit at 135 degrees F or higher.

Temperature Measuring Devices - Cold and hot holding equipment
Inspector Comments
--Observation: Cold and hot holding equipment used for TCS food shall be equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing. The milk/yogurt refrigerator shall have a thermometer.

Outer Openings, Protected
Inspector Comments
--Observation: Outer openings of a food establishment shall be protected against the entry of insects and rodents. The door near the juice machine shall have a gap protection device to prevent entry.

Holiday Inn Express Williston
Williston, ND
Violations: 6

Single service articles stored, handled, dispensed, not re-used
Inspector Comments
--Observation: Single service articles, such as toilet paper and other paper products, shall be stored 6" off the floor.

Records on file
Inspector Comments
--Observation: See published comments.

Presence of insects/rodents, outer openings protected
Inspector Comments
--Observation: Window screen in room 108 shall be repaired or replaced where torn and damaged.

Walls, ceilings, attached equipment constructed, good repair, clean surfaces
Inspector Comments
--Observation: Ceiling in the swimming pool area requires repair.

Necessary toxic items properly stored, labeled, used
Inspector Comments
--Observation: Chemical spray bottles on the housekeeping carts shall be labeled.
Lodging-5 Explain Code Submit
Code Explanation
Maintained
Inspector Comments
--Observation: Fire extinguishers shall be tagged yearly; Last inspected and tagged February of 2023.

Jack & Juice
Williston, ND
Violations: 7

When to Wash
Inspector Comments
--Observation: Food employees shall clean their hands when required; prior to donning gloves. Discussed hand washing and glove use with PIC.

Additives
Inspector Comments
--Observation: Food may not contain unapproved additives or additives that exceed specified amounts. Ashwagandha, activated charcoal, and bladderwrack may not be added to conventional foods. Items labeled as dietary supplements may not be added to conventional foods. Items with unapproved food additives removed from shelves.

Food Storage Containers, Identified with Common Name of Food
Inspector Comments
--Observation: Almond milk in the refrigerator shall be labeled. The use of raw milk in a licensed food establishment is prohibited.

Equipment Food-Contact Surfaces and Utensils - Frequency
Inspector Comments
--Observation: Food contact surfaces, equipment, and utensils contacting TCS foods shall be cleaned throughout the day at least every four hours; or in accordance with the Food Code. Cutting boards, knives, blenders, spatulas, and other equipment shall be cleaned and sanitized every 4 hours after use. Discussed with PIC.

Equipment, Utensils, Linens, and Single Service and Single Use Articles - Storing
Inspector Comments
--Observation: Single-service and single-use articles shall be stored in a clean, dry location, where they are not exposed to splash, and at least 6 inches off the floor. To go boxes shall be stored 6" off the floor.

Handwashing sinks - Numbers and Capacities
Inspector Comments
--Observation: Handsinks shall be a number necessary for their convenient use by employees and not fewer then the number of handsinks required by law. A hand washing sink shall be installed in the kitchen.

Responsibilities of the Permit Holder
Inspector Comments
--Observation: The permit holder shall post the permit in a location in the food establishment that is conspicuous to consumers, comply with provisions of this code, and notify customers that a copy of the most recent establishment inspection report is available upon request. Post license and notice of inspection for customers to view.

Petro Serve USA
Mandan, ND
Violations: 7

Eggs - Source
Inspector Comments
--Observation: Only clean whole eggs, with shell intact and without cracks or checks, pasteurized liquid or dry egg products, or commercially prepared and packaged hard-boiled, peeled eggs may be used. Eggs shall be received from an approved source. Farm eggs are not allowed in facility-if these are in house, they need to be clearly stored away from stores food supply and marked as employee food only. (COS-this was corrected on site)

Time/Temperature Control for Safety Food, Hot and Cold Holding - Cold Holding
Inspector Comments
--Observation: TCS food shall be maintained at 41°F or below, except during preparation, cooking, cooling, or when time is used as a public health control. Cheese open front cooler at 51 degrees, all items shall be discarded and repair or replacement made. Monitor closely

Food Contact Surfaces - Cleanability: Multiuse food contact surfaces are smooth, durable, and easily cleanable
Inspector Comments
--Observation: baking trays with encrusted grease no longer can be cleaned properly, replace as needed. F'real unit interior needs to be wiped down more often.

Equipment, Food Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Objective
Inspector Comments
--Observation: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Ice machine and soda machines all have areas of build up that need more frequent attention.

Nonfood-Contact Surfaces
Inspector Comments
--Observation: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Ceilings and fans of walk in coolers as well as some of the areas behind equipment in main service area need to be cleaned more often.

Other Liquid Wastes and Rainwater
Inspector Comments
--Observation: ice dripping from walk in freezer is a contaminate of food containers below and may indicate an issue with the operation of the equipment, move food away from drips and call for service.

Drying Mops
Inspector Comments
--Observation: wet mops are to be rinsed and hung to dry between uses. (COS corrected on site)

Rice Bowl
Mandan, ND
Violations: 8

Nonfood-Contact Surfaces - Construction of nonfood contact surfaces
Inspector Comments
--Observation:NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. Wood surfaces should be changed out as possible. The wood counter tops, the wooden legs or supports on equipment, the wooden board over the 3 compartment sink is loosing paint and in a wet environment will grow bacteria. Wood is not an approved surface for this type of uses.

Food Contact Surfaces - Cleanability: Multiuse food contact surfaces are smooth, durable, and easily cleanable
Inspector Comments
--Observation: containers for food storage that are scarred, melted, showing signs of debris, need to be replaced with new equipment.
4-602.11(E ) Explain Code Submit
Code Explanation
Equipment Food-Contact Surfaces and Utensils - Frequency of cleaning frequency of food contact surfaces (non-TCS)
Inspector Comments
--Observation: Food contact surfaces, equipment, and utensils contacting non-TCS foods shall be cleaned at any time contamination has occurred; at least every 24-hours. This includes the scoops in the dry ingredients such as sugar, corn starch etc.

Nonfood-Contact Surfaces
Inspector Comments
--Observation: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Floors, walls, top of dish washer, handles of coolers and freezers need to be wiped down more often. Ceiling in walk in cooler is showing buildup, this needs to be investigated and repaired.

Using a Handwashing Sink - Operation and Maintenance
Inspector Comments
--Observation: Handwashing sinks shall be accessible to employees at all times and may not be used for purposes other than handwashing. This means these sinks shall not be used for anything other than hand washing, do not rinse bowels or dump drinks in them.

Repairing - Premises, Structures, Attachments, Fixtures - Methods
Inspector Comments
--Observation:equipment that is broken needs proper repair. This includes the hand sink near the soda dispenser. The hose near the 3 compartment sink. The stands/tables that have aluminum foil or have lost enough finish on them from the premises need to be replaced.

Maintaining Premises, Unnecessary Items and Litter
Inspector Comments
--Observation: Facility has a lot of items stored, be sure these items are necessary for the operation of the business, all items inside building are judged for cleanliness. All unnecessary items need to be moved more often to clean under or around. OR removed

Restriction - Presence and Use
Inspector Comments
--Observation: Only those poisonous or toxic materials that are required for the operation and maintenance of a food establishment, such as cleaning and sanitizing equipment and utensils and the control of insects and rodents, shall be allowed in a food establishment. Items such as wd 40, ortho spray, caulking and 3 in 1 oil are not acceptable to be stored in area where food is cooked OR stored with food and food containers. There needs to be a SEPERATE cabinet and area for tools and maintenance equipment.

Baymont Inn & Sweets
Mandan, ND
Violations: 9

When to Wash
Inspector Comments
--Observation: Food employees shall clean their hands when required. No handwashing observed during inspection. Hands shall be washed when coming into the kitchen and before and between gloves changes.

Wiping Cloths, Use Limitation
Inspector Comments
--Observation: Between uses, wiping cloths shall be stored in a sanitizing solution. Wiping cloths left laying on counters need to be placed in sani buckets between use.

Food storage - Preventing Contamination from the Premises
Inspector Comments
--Observation: Banquet walk in freezer ice buildup around condenser lines and buildup on boxes underneath.

Cooling
Inspector Comments
--Observation: Cooked TCS food shall be cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours. gravy in walk in cooler temped at 103 degrees at 2:40. Told it was put in there within last 45min. temped at 93 degrees at 3:11 indicating it is not cooling fast enough and will not make 70 degrees within 2 hours.

Cooling Methods - Methods
Inspector Comments
--Observation: Cooling shall be accomplished by using shallow pans, separating food into smaller or thinner portions, using rapid cooling equipment, stirring the food in a container placed in an ice bath, adding ice as an ingredient, or other effective methods. Gravy in walk in cooler covered with plastic wrap with holes poked in. Pot of gravy below - needs to be separated into shallow dishes to allow proper cooling and/or add ice wands.

Temperature Measuring Devices - Cold and hot holding equipment
Inspector Comments
--Observation: Cold and hot holding equipment used for TCS food shall be equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing. Thermometer needed in breakfast area fridge.

Nonfood-Contact Surfaces
Inspector Comments
--Observation: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Condenser fan guard dust on cooler #2, breakfast bar microwave, walk in beer cooler lines and walls have dust accumulation.

Using a Handwashing Sink - Operation and Maintenance
Inspector Comments
--Observation: Handwashing sinks shall be accessible to employees at all times and may not be used for purposes other than handwashing. Scrubbing pad left in hand sink. Hand sink also is not draining properly.

Outer Openings, Protected
Inspector Comments
--Observation: Outer openings of a food establishment shall be protected against the entry of insects and rodents. Garage door in kitchen cracked open. May be time to put a new seal on the bottom as it doesn't seem to seal after being pushed down.