There are several fantastic places to eat in North Dakota, which include hole-in-the-walls and greasy spoons. However, make sure that no matter how good the food is, you are not putting yourself at risk of picking up a foodborne illness.

Included here are 21 restaurants, hotels, shops, and even a public school from all throughout North Dakota that received the most violations last month.

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In order to help you decide where to go and who to say no to, we compiled a list of the worst North Dakota offenders.

In March, the following locations had the highest number of breaches found by state health inspectors:

Boardroom
Grand Forks, ND
Violations: 8

2-102.11 (A) (B) (C) [1-17]
Code Explanation
Demonstration: PIC shall demonstrate knowledge
Inspector Comments
Observation: The PIC shall demonstrate knowledge by complying with Code by by being a certified food protection manager and passing a test that is part of an accredited program.

3-201.11(A)
Code Explanation
Compliance with Food Law: Sources
Inspector Comments
Observation: Improperly labeled baked goods from a source not properly licensed to source foods from. These products must be discarded.

3-201.11(C )
Code Explanation
Compliance with Food Law: Packaged food shall be labeled as specified in law
Inspector Comments
Observation: Foods made in-house and wrapped for consumer selection from display fridge must be properly labeled.

3-305.12
Code Explanation
Food Storage, Prohibited Areas
Inspector Comments
Observation: Bottled drinks stored under sink must be moved. Storage under drain lines is prohibited unless they are shielded.

4-101.16
Code Explanation
Sponges - Use Limitations
Inspector Comments
Observation: Sponges at 3-compartment sink need to be replaced with cloths that can be laundered between uses and/or non-absorbent scrubbers.

4-302.13
Code Explanation
Temperature Measuring Devices, Manual and Mechanical Warewashing
Inspector Comments
Observation: Need temperature test strips to routinely check dishwasher sanitation temperature.

4-904.11(A)(B)
Code Explanation
Kitchenware and Tableware: Preventing Contamination: Handling, displaying, and dispensing Utensils
Inspector Comments
Observation: single-service silverware shall be presented so only the handles are touched by consumers/employees.

5-103.11
Code Explanation
Capacity: Quantity and Availability
Inspector Comments
Observation: Inadequate hot water to operate hot water sanitizing dishwasher during the day.

Greg's BBQ Soul Food
Mandan, ND
Violations: 12

2-102.11 (A) (B) (C) [1–17]
Code Explanation
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. There is no food safety training certificate yet. There are multiple violations, including the fact that there is currently no running water to the facility.

2-301.15
Code Explanation
Where to Wash
Inspector Comments
Observation: Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility. There is no water in facility to allow for handwashing.

2-501.11
Code Explanation
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.

3-501.17
Code Explanation
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 tomato in fridge without date mark.

4-602.11(A-D )
Code Explanation
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. Food contact surfaces are unable to be cleaned as there is no water within the facility.

4-602.13
Code Explanation
Nonfood-Contact Surfaces
Inspector Comments
--Observation: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Major grease buildup around fryer and grill area. Deep cleaning needed around hot holding display.

5-101.11
Code Explanation
Approved System - Source: Drinking Water
Inspector Comments
--Observation: Drinking water obtained from an approved source. Water being brought "from home" as the water to the building was shut off.

5-202.12(A)
Code Explanation
Handwashing sink, Installation - Hot Water Temperature
Inspector Comments
--Observation: Each handwashing sink shall be equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.

5-205.11
Code Explanation
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. Signs of dumping at handsink in bar area.

5-502.11
Code Explanation
Frequency - Removal
Inspector Comments
--Observation: Refuse, recyclables, and returnables shall be removed from the premises at a frequency that will minimize the developemnt of objectionable odors and other conditions that attract or harbor insects and rodents. Garbage by hot holding display overflowing and has not been emptied recently.

6-202.111
Code Explanation
Private Homes and Living or Sleeping Quarters, Use Prohibition
Inspector Comments
--Observation: Dishes are being brought "home" to wash as there is no water to the facility.

6-301.14
Code Explanation
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.

La Cantina
Mandan, ND
Violations: 6

3-203.12
Code Explanation
Shellstock, Maintaining Identification
Inspector Comments
--Observation: Shellstock tags shall be maintained for 90 days and in chronological order. Tags need to be kept for oysters.

3-302.11(A)(1)
Code Explanation
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 stored above cilantro were moved during inspection.

3-304.14
Code Explanation
Wiping Cloths, Use Limitation
Inspector Comments
--Observation: Between uses, wiping cloths shall be stored in a sanitizing solution. Wiping cloths laying on prep table were removed during inspection.

3-501.13
Code Explanation
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. ROP meat thawing in standing water. Shrimp thawing in container of water by sink - need to thaw under running water or refrigeration.

4-501.12
Code Explanation
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 showing staining and scoring - time to resurface or replace.

4-602.11(E )
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 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. Plate on ice machine due for cleaning. Machine was emptied to be cleaned during inspection.

Valley City High School
Valley City, ND
Violations: 6

2-201.11(A)
Code Explanation
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. Employee reporting agreements shall be signed and available on-site.

4-202.11
Code Explanation
Food Contact Surfaces - Cleanability: Multiuse food contact surfaces are smooth, durable, and easily cleanable
Inspector Comments
--Observation: Utensils shall be in good condition, free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. Spatulas

4-202.16
Code Explanation
Nonfood-Contact Surfaces
Inspector Comments
--Observation: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Covers on wheeled containers (oats, other baking ingredients).

4-203.12
Code Explanation
Temperature Measuring Devices, Ambient Air and Water
Inspector Comments
--Observation: Thermometer shall be accurate. Replace thermometer in cooler across from kettle.

4-501.11
Code Explanation
Good Repair and Proper Adjustment - Equipment
Inspector Comments
--Observation: Double burner shall properly installed. Equipment shall be levelled.

6-201.11
Code Explanation
Floors, Walls, and Ceilings - Cleanability
Inspector Comments
--Observation: Ceiling tiles shall be in good repair. (storage room and above 2 door freezer)
--Observation: Floor shall be smooth easily cleanable. Remove protruding screws from previous equipment, next to new double burner.

Boss' Pizza And Chicken
Grand Forks, ND
Violations: 15

2-102.11 (A) (B) (C) [1-17]
Code Explanation
Demonstration- PIC shall demonstrate knowledge
Inspector Comments
--Observation: The PIC shall demonstrate knowledge by complying with Code by having no violations of priority items during the current inspeciton, 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. Each Shift needs a CFPM. None present for current shift.

3-304.12
Code Explanation
In-use Utensils, Between-Use Storage
Inspector Comments
--Observation: Use a proper method for storage 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. Using cups as scoops in dry food containers. Handle of scoop laying in cheese.

3-501.15(B)
Code Explanation
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. Alfredo needles cooling with lid on. Keep cooling foods uncovered or loosely covered to aid in heat transfer. Do not stack containers when cooling and keep foods 2 inches or less in depth to ensure rapid cooling.

4-201.11
Code Explanation
Equipment and Utensils - Durability and Strength
Inspector Comments
--Observation: Residential equipment needs replacement with commercial grade: in kitchen microwave and chest freezer.

4-501.11
Code Explanation
Good Repair and Proper Adjustment - Equipment
Inspector Comments
--Observation: Oil cart missing wheels, new gasket needed on reach in fridge in kitchen.

4-502.13(A)
Code Explanation
Single-Service and Single-Use Articles, Use Limitation - May not be reused
Inspector Comments
--Observation: Reusing potato salad containers for food storage.

4-601.11(B)(C)
Code Explanation
Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Objective
Inspector Comments
--Observation: Pizza oven with encrusted grease/food debris.

4-602.11(A-D )
Code Explanation
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. Clean inside reach in fridges/freezer and can opener.

4-602.13
Code Explanation
Nonfood-Contact Surfaces
Inspector Comments
--Observation: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Cleaning needed on cook line equipment sides, gaskets, hinges, and handles of equipment.

4-903.11(C)
Code Explanation
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 silverware subjected to splash shall be discarded.

6-201.11
Code Explanation
Floors, Walls, and Ceilings - Cleanability
Inspector Comments
--Observation: Flooring is no longer easily cleanable and needs replacement. Please contact use with plan and timeline for replacement 701/787-8109.

6-303.11
Code Explanation
Intensity - Lighting
Inspector Comments
--Observation: Lights are out or missing bulbs under oven hood and in men's room.

6-501.113
Code Explanation
Storing Maintenance Tools
Inspector Comments
--Observation: Broom and dust pan blocking fire extinguisher access and obstructing egress. Linen basket blocking electrical panel.

6-501.12
Code Explanation
Cleaning, Frequency and Restrictions
Inspector Comments
--Observation: Cleaning needed all around: Floors under equipment, along cook line, in walk in. Walls near garbage, behind and beside sinks, in cook area, etc.

6-501.19
Code Explanation
Closing Toilet Room Doors
Inspector Comments
--Observation: Restroom doors shall be self closing.

Taco John's Of Mandan
Mandan, ND
Violations: 6

3-304.14
Code Explanation
Wiping Cloths, Use Limitation
Inspector Comments
--Observation: Between uses, wiping cloths shall be stored in a sanitizing solution. Do not leave them on the counter as this potentially grows bacteria. (COS=corrected on site)

3-501.16(A)(1)
Code Explanation
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. Taco meat in back room at 130, this is to be 135 or hotter and was made a few hours ago, staff adjusted temp to raise temp to safe levelts. (COS=corrected on site)

3-501.16(A)(2)
Code Explanation
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. Single door turbo air refrigerator at 46 degrees in tomatoes and 49 in sausage, instructed staff to decide if food is safe to use (has it been 4 hours since placed inside unit-if so, discard if not, move to different unit asap)

4-101.11(B-E)
Code Explanation
Characteristics - Multiuse: Materials used in the construction of utensils and food contact surfaces are durable, sufficient in weight, smooth, easily cleanable, and resistant to damage
Inspector Comments
--Observation: things that are wore out or potentially dangerous to food shall be replaced-spoon with flaking plastic handle, cutting boards that are heavily stained.

4-501.110
Code Explanation
Mechanical Warewashing Equipment, Wash Solution Temperature
Inspector Comments
--Observation: Dish washer is operating ok -166.8 at dish surface after 2nd cycle, however, there are no operating gauges on the unit, these are needed to confirm operation. Things that are not a part of the dish machine should be removed as well (pliers in lip of corner is gathering debris)

5-403.12
Code Explanation
Other Liquid Wastes and Rainwater
Inspector Comments
--Observation: The single door upright freezer and the walk in freezer each have condensate build up inside, this ice shall not contact food as it may contaminate food and food contact surfaces. This also indicates a potentially inadequate unit, recommend repair of these units and move food away from ice.

701 Meats
Belfield, ND
Violations: 7

2-201.11(A)
Code Explanation
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. Discussed with PIC. A copy of department's policy will be emailed with report.

2-501.11
Code Explanation
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. Discussed with PIC. A copy of department's policy will be emailed with report.

3-602.11(A), (B)(1-4 & 6-7), (C )
Code Explanation
Food Labels - Labeling
Inspector Comments
--Observation: Packaged food for retail sale shall be properly labeled. See published comments.

3-602.11(B)(5)
Code Explanation
Food Labels - Labeling: Allergens
Inspector Comments
--Observation: Packaged food for retail sale shall be properly labeled with allergens.

6-202.14
Code Explanation
Toilet Rooms, Enclosed
Inspector Comments
--Observation: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.

8-201.13
Code Explanation
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.

8-304.11
Code Explanation
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.

Family Fare #3130
Mandan, ND
Violations: 6

3-304.14
Code Explanation
Wiping Cloths, Use Limitation
Inspector Comments
--Observation: Between uses, wiping cloths shall be stored in a sanitizing solution. Wipe bucket brought into deli during inspection did not register sanitizer. Employee error of wrong dispenser. Sani dispenser was adjusted during correction as it was not dispensing properly.

3-501.16(A)(2)
Code Explanation
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. Fried chicken in deli open face cooler temped around 45degrees.

3-501.17
Code Explanation
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. Pasta salad in deli service cooler was dated 2/23 dispose of date - confirmed of mis-labeling and corrected.

4-602.13
Code Explanation
Nonfood-Contact Surfaces
Inspector Comments
--Observation: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Dust accumulation on condenser units in milk walk in cooler and open face egg cooler. Bottom of egg/milk/beverage cooler by checkouts needs to be cleaned.

6-201.11
Code Explanation
Floors, Walls, and Ceilings - Cleanability
Inspector Comments
--Observation: Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Meat room has holes in walls - no longer cleanable. Need to patched/replaced.

6-202.15
Code Explanation
Outer Openings, Protected
Inspector Comments
--Observation: Outer openings of a food establishment shall be protected against the entry of insects and rodents. Light leak at bottom of back double door.

Silver Dollar Bar And Grill
Bowman, ND
Violations: 6

3-305.11
Code Explanation
Food storage - Preventing Contamination from the Premises
Inspector Comments
--Observation: Stored canned food s off the floor.

3-306.11
Code Explanation
Food Display - Preventing Contamination by Consumers
Inspector Comments
--Observation: Salad bar needs a sneeze guard.

3-501.16(A)(2)
Code Explanation
Time/Temperature Control for Safety Food, Hot and Cold Holding - Cold Holding
Inspector Comments
--Food temperatures at he salad bar were 45-49 degrees. Temperatures need to be 41 degrees or cooler.
--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

3-603.11
Code Explanation
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

4-202.18
Code Explanation
Ventilation Hood Systems, Filters
Inspector Comments
--Vent hood above the grill is missing a filter leaving a gap between the filters.

4-204.112(A)-(D)
Code Explanation
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.

Bennigan's
Mandan, ND
Violations: 7

2-301.14
Code Explanation
When to Wash
Inspector Comments
--Observation: Food employees shall clean their hands when required. Handwashing needs to be done before and between glove changes.

3-304.12
Code Explanation
In-use Utensils, Between-Use Storage
Inspector Comments
--Observation: Use a proper method for storage 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. Bar garnish utensils stored in sani water - not proper method. Change out every 4hours.

3-501.16(A)(2)
Code Explanation
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. Tomatoes at prep table 47degrees. Salmon, marinated beef, chicken under grill at 43degrees. Salad cooler 45degrees.

4-501.12
Code Explanation
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 significant staining are due to be resurfaced or replaced.

4-602.13
Code Explanation
Nonfood-Contact Surfaces
Inspector Comments
--Observation: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Chicken goo all over grill/fryer/chicken batter area, dust accumulation on condenser and lines in beer cooler. Walk in freezer crumbs all over floor.

5-205.11
Code Explanation
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. Handwash sink by prep table at grill area has evidence of dumping.

6-301.12
Code Explanation
Hand Drying Provision
Inspector Comments
--Observation: Disposable paper towels or an approved hand-drying device shall be available at each hand sink. Paper towel dispenser at bar was empty.

Frieds Family Restaraunt
Mandan, ND
Violations: 8

3-304.14
Code Explanation
Wiping Cloths, Use Limitation
Inspector Comments
--Observation: Between uses, wiping cloths shall be stored in a sanitizing solution. Wipe cloth laying on prep table was put in sani bucket. Sani bucket sanitizer was not sufficient and changed.

3-501.16(A)(1)
Code Explanation
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. Brown gravy held at 127 degrees.

4-204.112(A)-(D)
Code Explanation
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. New cooler in server prep area needs a visible internal thermometer,

4-502.13(A)
Code Explanation
Single-Service and Single-Use Articles, Use Limitation - May not be reused
Inspector Comments
--Observation: Ice cream buckets need to be replaced with food grade containers. These are not made to be washed and reused.

5-205.11
Code Explanation
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. Handwash sink being utilized for dumping and ware washing should be used for handwashing only.

6-202.15
Code Explanation
Outer Openings, Protected
Inspector Comments
--Observation: Outer openings of a food establishment shall be protected against the entry of insects and rodents. Back door was propped open upon arrival and closed during inspection.

6-301.14
Code Explanation
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. Kitchen hand sink needs sign.

7-102.11
Code Explanation
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. Containers with cleaning agents above handsink should be labeled.

Miller's Fresh Foods
Cooperstown, ND
Violations: 10

2-201.11(A)
Code Explanation
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. Each employee must sign and be aware of reportable symptoms and illnesses.

2-501.11
Code Explanation
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 attached poster. Post where visible to employees.

3-602.11(A), (B)(1-4 & 6-7), (C )
Code Explanation
Food Labels - Labeling
Inspector Comments
--Observation: Food items packaged onsite must be properly labeled. Some salads and baked goods not properly labeled.

3-602.11(B)(5)
Code Explanation
Food Labels - Labeling: Allergens
Inspector Comments
--Observation: Food items packaged onsite must be properly labels also with a list of allergens.

4-301.12
Code Explanation
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. No 3 compartment sinks available in any food processing room.

4-302.14
Code Explanation
Sanitizing Solutions, Testing Devices
Inspector Comments
--Observation: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Need the approved sanitizer test strips for Quat and Chlorine sanitizers.

5-203.11(A)
Code Explanation
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 handwashing sinks available in the meat, produce or bakery areas.

5-203.13
Code Explanation
Service Sink
Inspector Comments
--Observation: No mop sink available.

8-201.13
Code Explanation
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 ROP raw meat.

8-304.11
Code Explanation
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. See attached poster.

Nite Owl Bar
Beulah, ND
Violations: 7

3-304.14
Code Explanation
Wiping Cloths, Use Limitation
Inspector Comments
--Observation: Between uses, wiping cloths shall be stored in a sanitizing solution - not left laying on the counter.

3-501.17
Code Explanation
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 limes and lemons need to be date marked.

4-602.11(E )
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 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 on plate of ice machine - need to clean more frequently.

4-602.13
Code Explanation
Nonfood-Contact Surfaces
Inspector Comments
--Observation: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Soda dispenser holder has slimy liquid - not draining properly? Cooler under the counter has liquid in bottom and dust accumulation on condenser. Slime in bottom of beer keg cooler. Bottom of upright double door freezer has accumulation of crumbs.

5-205.11
Code Explanation
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. Handwash sink had ice - Do not dump into handsink.

6-301.14
Code Explanation
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. Bar handsink and bathroom sink need signs.

8-304.11
Code Explanation
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. Need to post license and notice of inspection as well as most recent inspection in visible location for customers.

The Wet Spot Bar & Grill
Glen Ullin, ND
Violations: 6

3-501.17
Code Explanation
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 prep table with no date mark.

4-501.12
Code Explanation
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 board and cutting surface in front of prep table show significant wear and tear and need to be addressed.

4-601.11(A)
Code Explanation
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. The soda gun has buildup , clean more often

4-602.13
Code Explanation
Nonfood-Contact Surfaces
Inspector Comments
--Observation: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Grates on hood over grill are past due for cleaning. These are to be removed and cleaned out of place regularly to prevent grease build up

5-205.11
Code Explanation
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. Do not use hand sink as dump sink-this was in the bar area.

6-501.16
Code Explanation
Drying Mops
Inspector Comments
--Observation: mops shall be hung to dry between uses.

Jams Thai Food
Crosby, ND
Violations: 16

2-102.11 (A) (B) (C) [1-17]
Code Explanation
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.

2-201.11(A)
Code Explanation
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.

2-401.11
Code Explanation
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. Open container of soda in a glass and can on the food preparation table. Beverages removed during inspection by staff.

3-302.12
Code Explanation
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. Jars of food, sauces, and containers shall be labeled to indicate the common name of the food.

3-304.14
Code Explanation
Wiping Cloths, Use Limitation
Inspector Comments
--Observation: Between uses, wiping cloths shall be stored in a sanitizing solution.

3-305.11
Code Explanation
Food storage - Preventing Contamination from the Premises
Inspector Comments
--Observation: Cabbage, lime, and scallions on the surfaces of the refrigerator shall be discarded. Store in food containers.

3-501.13
Code Explanation
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. Frozen shrimp shall not be thawed in standing water. Place in refrigeration or under running water to thaw.

3-501.16(A)(2)
Code Explanation
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. Preparation table foods are above 41 degrees F. Thermostat adjusted and will be monitored by PIC to ensure temperature is below 41 degrees F or less.

3-603.11
Code Explanation
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. Raw or undercooked foods, such as eggs, require an (*) to denote to the reminder statement, which also requires an (*), to inform customers.

4-301.11
Code Explanation
Cooling, Heating, and Holding Capacities - Equipment
Inspector Comments
--Observation: The preparation table shall not be used to cool food. Pineapple and chicken shall be moved to a alternate cold holding unit to cool until repaired or temperature is 41 degrees F or below.

4-501.114 (F)(3)&(4)
Code Explanation
Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness - Chemical sanitizer generating device
Inspector Comments
--Observation: Sanitizer in the 3rd compartment sink tested <100ppm. Sanitizer concentration adjusted to 200ppm during the inspection.

4-502.13(A)
Code Explanation
Single-Service and Single-Use Articles, Use Limitation - May not be reused
Inspector Comments
--Observation: Peanut butter jars, plastic containers or other single use articles may not be reused for food storage.

4-602.12
Code Explanation
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. Microwave oven plate was visibly dirty. Plate placed in ware washing area for cleaning.

4-903.11(A)(B)(D)
Code Explanation
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. Kitchen utensils in jars shall be inverted.

4-903.11(C)
Code Explanation
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. Box of single service articles in the kitchen shall be stored 6" off the floor.

8-304.11
Code Explanation
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 will be emailed to PIC with the inspection report.

El Mercadito
Williston, ND
Violations: 8

2-201.11(A) Explain Code Submit
Code Explanation
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.

2-501.11
Code Explanation
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.

3-302.11(A)(1)
Code Explanation
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 chorizo stored above ready to eat food. Eggs and chorizo moved to the lowest shelves during the inspection.

3-305.11
Code Explanation
Food storage - Preventing Contamination from the Premises
Inspector Comments
--Observation: Tostadas on the floor shall be moved 6" off the floor.

3-602.11(A), (B)(1-4 & 6-7), (C )
Code Explanation
Food Labels - Labeling
Inspector Comments
--Observation: All packaged food shall be properly labeled.

3-602.11(B)(5)
Code Explanation
Food Labels - Labeling: Allergens
Inspector Comments
--Observation: All packaged food labels shall include allergens.

5-203.13
Code Explanation
Service Sink
Inspector Comments
--Observation: A service sink (mop sink) shall be installed and a plumbing certificate emailed to foodandlodging@nd.gov.

6-301.14
Code Explanation
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. Restroom hand sink does not have a hand washing sign. Hand wash sign provided to PIC at time of inspection.

Piccaddilly Circus Cafe
Wishek, ND
Violations: 6

3-501.17
Code Explanation
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. Cut ham in cold hold unit.

4-204.115
Code Explanation
Warewashing Machines, Temperature Measuring Devices
Inspector Comments
--Observation: Temperature measuring device shall be used to determine sanitation temperature in dishwasher.

4-302.14
Code Explanation
Sanitizing Solutions, Testing Devices
Inspector Comments
--Observation: An appropriate test kit shall be provided and used to measure sanitizing solution concentration. Chlorine test strips.
4-602.11(E)
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 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.

5-205.11
Code Explanation
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. Pans removed from hand sink.

6-301.12
Code Explanation
Hand Drying Provision
Inspector Comments
--Observation: Disposable paper towels or an approved hand-drying device shall be available at each hand sink. Bar area hand sink.

Shields Bar And Grill
Shields, ND
Violations: 9

2-102.11 (A) (B) (C) [1-17]
Code Explanation
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 is needed for staff. Left card for online course and will attach link to this email.

2-301.15
Code Explanation
Where to Wash
Inspector Comments
--Observation: Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility. Handsink out of service. This is not acceptable for a kitchen and bar. A sink in the 3 compartment sink was set up as a hand wash sink as there is minimal ware washing done in 3 compartment of bar, any bar ware shall be taken to 3 compartment in kitchen area. This sink can be used full time if designated with the handwashing sign OR until the actual handsink is back in service. (COS this was corrected on site with help of health inspector)

2-501.11
Code Explanation
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. Left procedure for facility to follow-cook staff shall not clean up these events (COS-corrected on site)

3-304.14
Code Explanation
Wiping Cloths, Use Limitation
Inspector Comments
--Observation: Between uses, wiping cloths shall be stored in a sanitizing solution. Soap is not adequate for sanitizing. This was corrected during the inspection. Test strips are needed.

3-501.13
Code Explanation
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. Hamburger shall be thawed appropriately, not on the counter, this was discussed with cook and was corrected during the inspectionNor.

3-603.11
Code Explanation
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. IF hamburgers are served rare or medium rare, there shall be a consumer advisory alerting customers to the risk of doing so. A placard on menus Or a posting in the bar is needed.

4-602.13
Code Explanation
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 trap under grill over full-it spilled when inspector opened to observe. This is not only messy it poses a potential for grease fire.

5-205.11
Code Explanation
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. Not having an easily accessible hand wash sink is not acceptable.

5-501.17
Code Explanation
Toilet Room Receptacle, Covered
Inspector Comments
--Observation: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.

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