North Dakota Eateries With The Most Health Code Violations. Gross

These 11 restaurants in North Dakota topped the list of having the most health inspection violations over the last month.

Dining out can be convenient and even a treat for a special occasion, but we often don't know what's happening in the kitchen. Is it clean? Are there pests? Are employees following hygiene rules?

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Here are the places that you may hesitate before going to or revisiting.

The Rabbit Hole
Adrian, ND
Violations: 11

3-501.17
--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.
4-302.14
--Observation: An appropriate test kit shall be provided and used to measure sanitizing solution concentration. QAC tests strips shall be available
4-501.11
--Observation: Walk in cooler seals leaking. Have contacted contractor to repair.
4-501.14
--Observation: Warewashing area shall be maintained clean condition.
4-602.12
--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 shall be cleaned.
5-205.11
--Observation: Handsinks shall be accessible to employees at all times and may not be used for purposes other than handwashing. Not used as dump sink.
6-301.11
--Observation: Hand-cleansing soap shall be available at each hand sink front bar handsink
6-301.12
--front bar handsink disposable towels shall be stored off counter

Little Bar and Grill
Pick City, ND
Violations: 10

2-102.11 (A) (B) (C) [1-17]
--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 needs to be updated and a certificate held by at least 1 person/shift that is dealing with food. Staff was knowledgeable and asked great questions.
2-401.11
--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. Beverages shall have a lid or be placed in an area as to not contaminate food items.
3-304.14
--Observation: Between uses, wiping cloths shall be stored in a sanitizing solution. Sanitizing solution shall not have dish soap in it. If soap is needed to clean, use a soap bucket and follow with a sanitize wipe.
3-305.11
--Observation: Items on floor in walk in cooler shall be 6 inches off the floor. Condensate in freezer by fryer - defrost to prevent contaminating food items below condensate.
3-501.13
--Observation: vacuum packaged fish in walk in cooler: REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (1)Prior to its thawing under refrigeration as specified in ¶(A) of this section; or (2)Prior to, or Immediately upon completion of, its thawing using procedures specified in ¶ (B) of this section.
3-501.17
--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 under prep table without date mark.
4-204.112(A)-(D)
--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. Visible thermometer needed in bar cooler that is holding juices.
4-501.12
--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. all 3 prep table cutting boards are due to be resurfaced or replaced.
4-502.13(A)
--Observation: Ice cream buckets are not made to be washed and reused. Bucket of coleslaw in prep cooler. Find food safe containers.
4-602.11(A-D )
--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. Ice machine is due for cleaning.

Grand Dakota Grill & Lounge
Dickinson, ND
Violations 9:

3-303.12
--Observation: Bar ice machine needs cleaning mold on Curtin
3-501.17
--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.
3-603.11
--Observation: A consumer advisory is required for raw or undercooked food. Need to identify which menu items are raw or undercooked
4-204.112(A)-(D)
--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.
4-302.13
--Observation: need max read thermometer for dishwaher in kitchen and bar
5-204.11
--Observation: A handwashing sink shall be located to allow convenient use by food employees. Bar needs Hand Sink
6-201.12
--Observation: tile need replaced by dishwasher
6-202.13
--Observation: Insect control devices are properly designed and must not be installed over food preparation areas
6-301.12
--Observation: Disposable paper towels or an approved hand-drying device shall be available at each hand sink Bar Needs Dedicated hand Sink
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City View Fuel LLC
Enderlin, ND
Violations 9:

2-301.14
--Observation: Food employees shall clean their hands when required. Employees washed hands when required prior to glove use and handling food. Use the correct sink for washing. corrected at time of inspection.
3-602.11(A), (B)(1-4 & 6-7), (C )
--Observation: Cold food items packaged onsite must be properly labeled. Name and address of facility, name of product, list of ingredients, list of allergens, date made.
3-602.11(B)(5)
--Observation: Items packaged onsite must also list allergens.
4-302.14
--Observation: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Need test strips for sanitizers used.
4-501.114 (A-E)(F)(1)&(2)
--Observation: Sanitizing solutions shall be used in accordance with the EPA registered label-use instructions. Dishwasher final rinse solution observed at 0ppm. Corrected at time of inspection. Replaced sanitizer solution pail.
4-602.13
--Observation: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Some general cleanup needed throughout food areas.
5-203.11(A)
--Observation: Handsinks shall be a number necessary for their convenient use by employees and not fewer then the number of handsinks required by law. Repair back area handwash sink.
6-301.11
--Observation: Hand-cleansing soap shall be available at each hand sink. PIC obtained handwash soap at time of inspection.
6-301.12
--Observation: Disposable paper towels or an approved hand-drying device shall be available at each hand sink. PIC obtained paper towels at time of inspection.

The Paddle Trap/Bowls To-Go
Mandan, ND
Violations 9:

2-102.11 (A) (B) (C) [1-17]
--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. Current food safety training certificate needed.
3-305.11
--Observation: Walk in cooler condenser fan guard dust accumulation needs to be wiped.
3-501.18
--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. Cooked penne in walk in dated 9/13. carmelized onions in walk in dated 8/27.
4-204.112(A)-(D)
--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. Visible thermometers are needed in bar coolers and prep table behind grill.
4-501.112
--Observation: In a mechanical operation, the water temperature of the sanitizing rinse as it enters the manifold may not be > 194°F or < 180°F; For a stationary rack, single-temperature machine, not < 165°F. Dishwasher temp only around 130 degrees. dishwasher was ran 3 times. Dishes need to be manually sanitized until unit is serviced.
4-501.12
--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. Scored and discolored cutting boards are due to be resurfaced or replaced.
4-602.11(E )
--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. lid of slush machine has black spots (mold) on inside. Machine was shut off to be emptied and cleaned. Clean more frequent.
4-602.13
--Observation: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Microwave needs to be wiped daily, underneath of mixer needs to be wiped well.
5-501.17
--Observation: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.