North Dakota Eateries With The Most Health Violations In November

These 13 North Dakota eateries performed the worst in the state for health inspections, with two cities in particular having multiple entries.

It's always fun to be adventurous with what foods you try, however something you should not be adventurous with is food safety.

We looked at the worst offenders in North Dakota and put them together to help inform you on where to go and where to say no.

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Here are the places with the most state health inspector violations for the month of November:

Eagles #2192

Valley City, ND

Violations: 8

3-501.17 Explain Code Submit
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. Reviewed items in walk in with PIC
4-203.12 Explain Code Submit
Inspector Comments
--Observation: Thermometer located in black cooler in bar area shall be accurate.
4-302.14 Explain Code Submit
Inspector Comments
--Observation: An appropriate test kit shall be provided and used to measure sanitizing solution concentration. Chlorine strips for kitchen, QAC strips for bar area.
4-501.114 (A-E)(F)(1)&(2) Explain Code Submit
Inspector Comments
--Observation: Sanitizing solutions shall be used in accordance with the EPA registered label-use instructions. Contacted maintenance will manually add sanitizer until proper sanitizer available for machine.
4-502.13(A) Explain Code Submit
Inspector Comments
--Observation: single use containers may not be reused.
4-602.12 Explain Code Submit
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. North bar.
4-903.11(C) Explain Code Submit
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. Storage room off bar area.
7-201.11 Explain Code Submit
Inspector Comments
--Observation: Personal care items, first aid supplies, medicines, and chemicals are stored separate from and not above food, equipment, utensils, linens, and single-service and single-use articles. Storage shelf off bar area.

Copper Dog 

Mandan, ND

Violations: 7

3-304.12 Explain Code Submit
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. In use utensils being washed at end of day is not sufficient. All utensils used throughout the day need to be changed every 4 hours. Stir stick at coffee machine should not be left in ice water - same applies for 4hrs or: In-use utensils may be safely stored in hot water maintained at 135oF or above during intermittent use because microbial growth is controlled at such temperatures.
3-304.14 Explain Code Submit
Inspector Comments
--Observation: Between uses, wiping cloths shall be stored in a sanitizing solution. Wiping cloths laying on counters were put in wipe buckets.
3-501.17 Explain Code Submit
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. A)Except when PACKAGING FOOD using a REDUCED OXYGEN PACKAGING method as specified under § 3-502.12, and except as specified in ¶¶ (E) and (F) of this section, refrigerated, READY-TO -EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. (B)Except as specified in ¶¶ (E) -(G) of this section, refrigerated, READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and PACKAGED by a FOOD PROCESSING PLANT shall be clearly marked, at the time the original container is opened in a FOOD ESTABLISHMENT and if the FOOD is held for more than 24 hours, to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded, based on the temperature and time combinations specified in ¶ (A) of this section and: (1)The day the original container is opened in the FOOD ESTABLISHMENT shall be counted as Day 1; Pf and (2)The day or date marked by the FOOD ESTABLISHMENT may not exceed a manufacturer’s use-by date if the manufacturer determined the use-by date based on FOOD safety. (C)A refrigerated, READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ingredient or a portion of a refrigerated, READY-TOEAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that is subsequently combined with additional ingredients or portions of FOOD shall retain the date marking of the earliest-prepared or first-prepared ingredient. Items such as batters and yogurt cups are being dated based off of container expiration dates. Items opened and mixed have 7 day shelf life. Cold brew container in basement fridge does not have date mark.
4-202.11 Explain Code Submit
Inspector Comments
--Observation: Ice bin lip is broken. Cannot clean cracked area. Where did those broken pieces go?
4-204.112(A)-(D) Explain Code Submit
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 not found in downstairs Superior unit with milk and fridge with biscuits downstairs. Make sure all units have thermometers visible.
4-501.12 Explain Code Submit
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 scoring and staining - due for resurfacing/replacing.
4-602.13 Explain Code Submit
Inspector Comments
--Observation: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Make sure microwave is wiped daily. Deep freezes are due to be defrosted.
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Southtown Pourhouse 

Grand Forks, ND

Violations: 17

2-102.11 (A) (B) (C) [1-17] Explain Code Submit
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.
2-103.11(A)-(O) Explain Code Submit
Inspector Comments
--PIC shall maintain Active Managerial Control of the establishment and food safety by ensuring staff are trained in safe food handling and management.
3-101.11 Explain Code Submit
Inspector Comments
--Foods that are spoiled shall be discarded; spoiled foods in walk-in ready-to-eat fridge.
3-202.15 Explain Code Submit
Inspector Comments
--Food packages shall be received in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants; multiple food bags/containers open in storage area.
3-301.11(B)(D)(E ) Explain Code Submit
Inspector Comments
--Ready-to-eat foods shall not be handled with bare hands; staff must use utensils or gloves.
3-305.11 Explain Code Submit
Inspector Comments
--Do not store food containers underneath soiled shelving that exposes it to moisture and debris.
3-501.15(B) Explain Code Submit
Inspector Comments
--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
3-501.16(A)(2) Explain Code Submit
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; working sauces that require refrigeration were stored at room temperature.
3-501.17 Explain Code Submit
Inspector Comments
--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; multiple containers in kitchen and walk-in fridges without dates.
4-101.19 Explain Code Submit
Inspector Comments
--The floors of both walk-in fridges are no longer smooth/durable/easily cleanable. Repairs needed.
4-302.14 Explain Code Submit
Inspector Comments
--An appropriate test kit shall be provided and used to measure sanitizing solution concentration.
4-501.114 (A-E)(F)(1)&(2) Explain Code Submit
Inspector Comments
--No sanitizer at dish machine; sanitizer must be used following cleaning for food contact surfaces.
4-602.11(A-D ) Explain Code Submit
Inspector Comments
--Clean inside reach-in prep line fridge and chest freezer and maintain free of debris.
4-602.13 Explain Code Submit
Inspector Comments
--Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues; clean all surfaces of equipment/prep tables/door handles and faces/shelves etc. throughout kitchen and maintain free of debris.
6-201.11 Explain Code Submit
Inspector Comments
--Clean floors/walls throughout kitchen, clean behind all equipment in kitchen and maintain free of debris. Replace missing ceiling tile in main kitchen. Replace flooring in main storage area. Repair/replace all cracked/broken floor tiles throughout kitchen.
6-501.114 Explain Code Submit
Inspector Comments
--Remove all unnecessary items from above the walk-in fridges/freezers and maintain free of debris.
8-304.11 Explain Code Submit
Inspector Comments
--The PIC shall maintain active managerial control by ensuring there are no continued food safety risks and that violations are addressed and corrected.
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Sakura Steakhouse  

Grand Forks, ND

Violations: 7

2-301.14 Explain Code Submit
Inspector Comments
--Food employees shall wash hands when required; staff shall wash hands in between different tasks as to prevent cross contamination.
3-501.14(A) Explain Code Submit
Inspector Comments
--Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours; rice in walk-in fridge temped at 47F and was made yesterday.
3-501.15(B) Explain Code Submit
Inspector Comments
--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
3-501.19(B)(1)(3)(4) & (C )(1)(4)(5) Explain Code Submit
Inspector Comments
--Foods are at proper initial internal temperature when removed from temperature control and are consumed or discarded as required; rice should either be originally temped at 135F or 41F.
4-101.11(B-E) Explain Code Submit
Inspector Comments
--All food/cooking equipment shall be of commercial grade; remove non-commercial equipment (fried rice cooker, sauce heater, microwave etc.).
4-102.11(A)(1), (B)(1) Explain Code Submit
Inspector Comments
--Do not store raw chicken in cardboard boxes; food must be stored in food approved containers that are smooth/durable/easily cleanable.
4-602.11(E ) Explain Code Submit
Inspector Comments
--Clean out the interior of the ice machine and maintain free of debris.
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Deek's Pizza 

Grand Forks, ND

Violations: 8

4-301.14 Explain Code Submit
Inspector Comments
--Observation: Increase presence of fats, oil, and grease, on walls from pizza oven. The hood capacity must be checked for proper airflow and exchange rates. Heavy fat, oil, grease accumulation is indication of inadequate hood function. Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings.
4-501.114 (A-E)(F)(1)&(2) Explain Code Submit
Inspector Comments
--Observation: Sanitizer for 3-comp basin was low when tested. Must ensure dispensing equipment is calibrated and functioning properly. PIC is calling vendor to have dispenser serviced. Sanitizing solutions shall be used in accordance with the EPA registered label-use instructions
4-602.13 Explain Code Submit
Inspector Comments
--Observation: Observation: Sides/tops/bottom of food equipment found with debris accumulation and shall be cleaned at a frequency that precludes accumulation. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
4-903.11(C) Explain Code Submit
Inspector Comments
--Observation: Pizza boxes being stored on lower preparation shelf found with debris accumulation. New pizza boxes should be stored, face down, in an area that is not subject to grease/dust/soil contamination. 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.
6-501.11 Explain Code Submit
Inspector Comments
--Observation: Ceiling tiles above dough mixing area missing. Tiles need to be replaced to prevent contamination.
6-501.12 Explain Code Submit
Inspector Comments
--Observation: Floors/walls/ceilings found with food debris accumulation. Floors/walls/ceilings must be cleaned at an increased frequency.
6-501.14 Explain Code Submit
Inspector Comments
--Observation: Heavy dust accumulation was noted coming from air vents in pizza preparation/plating area. Vents must be inspected and cleaned to prevent contamination of foods during preparation and plating.
6-501.16 Explain Code Submit
Inspector Comments
--Observation: Mops must be stored upright to facilitate drying.
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The Dept Cafe

Jamestown, ND

Violations: 7

3-302.11(A)(1) Explain Code Submit
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. Moved steaks below RTE.
3-304.14 Explain Code Submit
Inspector Comments
--Observation: Between uses, wiping cloths shall be stored in a sanitizing solution
3-501.15(A) Explain Code Submit
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. Cool soups in shallow pans.
4-903.11(A)(B)(D) Explain Code Submit
Inspector Comments
--Observation: Storage of large stock pots shall be inverted or covered to prevent contamination.
5-205.11 Explain Code Submit
Inspector Comments
--Observation: Handsinks shall be accessible to employees at all times and may not be used for purposes other than handwashing. Wire wisk in handsink.
6-201.13 Explain Code Submit
Inspector Comments
--Observation: Missing baseboards shall be replaced.
6-501.11 Explain Code Submit
Inspector Comments
--Observation: Handsink faucet shall be repaired so as to be secured to sink.
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Sushi Kabar 

Dickinson, ND

Violations: 8

2-201.11(A) Explain Code Submit
Inspector Comments
--Observation: An employee health policy shall be available to address employee illness, reporting, restriction, and exclusion; see published comments.
2-301.14 Explain Code Submit
Inspector Comments
--Observation: Food employees shall clean their hands when required. Staff shall wash hands prior to donning gloves for food preparation. Discussed with PIC.
2-501.11 Explain Code Submit
Inspector Comments
--Observation: A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events; see published comments.
3-302.12 Explain Code Submit
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. Sauces in bottles shall be labeled.
3-304.12 Explain Code Submit
Inspector Comments
--Observation: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a clean protected location; do not wrap knives in sanitizing cloths. Knife removed and cleaned during the inspection.
4-602.11(A-D ) Explain Code Submit
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. PIC indicated in use utensils and equipment is cleaned twice a day but the cutting board is only cleaned once. The cutting board shall be cleaned twice daily and as needed throughout the day. Discussed with PIC.
8-103.12(A) Explain Code Submit
Inspector Comments
--Observation: PIC is not trained to calibrate the pH meter and test the rice for pH. Provide training to staff.
8-103.12(B) Explain Code Submit
Inspector Comments
--Observation: pH calibration, rice testing records, and temperature logs only available September-November 2023. 11/29/2023 log for pH and temperature is signed by PIC but not logged for today.
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James Bon Bon Cafe 

Valley City, ND

Violations: 10

3-302.12 Explain Code Submit
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.
3-304.12 Explain Code Submit
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. Bowl removed from sugar and rice.
3-304.14 Explain Code Submit
Inspector Comments
--Observation: Between uses, wiping cloths shall be stored in a sanitizing solution.
3-501.17 Explain Code Submit
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. PIC discarded fish, date mark items in coolers.
4-302.14 Explain Code Submit
Inspector Comments
--Observation: An appropriate test kit shall be provided and used to measure sanitizing solution concentration. Chlorine test strips.
4-502.13(A) Explain Code Submit
Inspector Comments
--Observation: Single-use containers are not to be reused for food storage.
4-601.11(B)(C) Explain Code Submit
Inspector Comments
--Observation: Freezers with ice buildup shall be defrosted.
4-602.12 Explain Code Submit
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. Microwaves.
4-602.13 Explain Code Submit
Inspector Comments
--Observation: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Condensation accumulation on bottom of prep coolers shall be cleaned.
4-903.11(C) Explain Code Submit
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.
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City Lights Supper Club

Valley City, ND

Violations: 8

2-102.11(C )(17) Explain Code Submit
Inspector Comments
--Observation: The ability to explain how the PIC, food employees, and conditional employees comply with the reporting responsibilities and exclusions or restrictions of food employees
3-304.12 Explain Code Submit
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. Removed.
3-501.13 Explain Code Submit
Inspector Comments
--Observation: 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 (2) Prior to, or Immediately upon completion of, its thawing using following procedures 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.
3-501.18 Explain Code Submit
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. Staff working to discard items, identified unmarked items will date mark.
4-204.11 Explain Code Submit
Inspector Comments
--Observation: Hood filters in place. Staff had removed and cleaned. Staff will reinstall.
4-602.12 Explain Code Submit
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. All microwaves to be cleaned, discussed interior top.
6-201.11 Explain Code Submit
Inspector Comments
--Observation: Wall near handsink smooth easily cleanable good repair.
6-301.11 Explain Code Submit
Inspector Comments
--Observation: Hand-cleansing soap shall be available at each hand sink. PIC stated would replace.
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The Captain's Pub

Valley City, ND

Violations: 8

4-302.14 Explain Code Submit
Inspector Comments
--Observation: An appropriate test kit shall be provided and used to measure sanitizing solution concentration. Chlorine test papers 0-200 ppm.
4-602.11(E ) Explain Code Submit
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 machines in use both require cleaning and sanitizing.
4-602.12 Explain Code Submit
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 in use maintained clean condition (also clean machine in back storage)
4-602.13 Explain Code Submit
Inspector Comments
--Observation: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Black 3 door cooler shall be maintained clean condition. Plastic shelving bottom of cooler and under shall be kept clean of buildup and standing water.
5-205.11 Explain Code Submit
Inspector Comments
--Observation: Handsinks shall be accessible to employees at all times and may not be used for purposes other than handwashing. Drainage tubes may not discharge into handsink.
--Observation: Handsinks shall be accessible to employees at all times and may not be used for purposes other than handwashing. Reviewed with staff not washing bar mats in handsink. Bar mats washed through 3 compartment sink.
6-201.11 Explain Code Submit
Inspector Comments
--Observation: Flooring in from of walk in cooler shall be in good repair smooth easily cleanable.
6-201.13 Explain Code Submit
Inspector Comments
--Observation: Restroom (male and female) floor wall juncture sealed. Remove broken shards of mirror from mens restroom stall be removed immediately.
6-301.12 Explain Code Submit
Inspector Comments
--Observation: Disposable paper towels or an approved hand-drying device shall be available at each hand sink.
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Farmers Union Oil of Devil's Lake

Devil's Lake, ND

Violations: 8

2-201.11(E) Explain Code Submit
Inspector Comments
--Observation: No employee reporting agreement on hand. Print and have all employees sign and keep at location.
2-501.11 Explain Code Submit
Inspector Comments
--Observation: A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. No policy on hand. Print attached policy and keep on site.
3-302.11(A)(1) Explain Code Submit
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 above ready to eat food. Moved eggs to lowest shelf.
3-304.14 Explain Code Submit
Inspector Comments
--Observation: Between uses, wiping cloths shall be stored in a sanitizing solution. Wiping cloth laying on prep counter in kitchen.
3-501.17 Explain Code Submit
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 not date marked. Date marking started during inspection.
4-204.112(A)-(D) Explain Code Submit
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. Some fridge units do not have an easily viewable thermometer.
6-202.15 Explain Code Submit
Inspector Comments
--Observation: Outer openings of a food establishment shall be protected against the entry of insects and rodents. Can see light on edges of exit door by walk in cooler. Replace and repair weather stripping.
6-501.12 Explain Code Submit
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. Many non food contact surfaces in kitchen, including fridge doors and floors are dirty and greasy.
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Dairy Queen of Beulah

Beulah, ND

Violations: 8

2-102.11 (A) (B) (C) [1-17] Explain Code Submit
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 has not been completed. Need to see at least 1 person per shift with certificate - new manager(?) should also get training done.
3-304.14 Explain Code Submit
Inspector Comments
--Observation: Between uses, wiping cloths shall be stored in a sanitizing solution. Containers of chemical sanitizing solutions specified in Subparagraph (B)(1) of this section in which wet wiping cloths are held between uses shall be stored off the floor
3-305.11 Explain Code Submit
Inspector Comments
--Observation: Walk in freezer condenser and lines have condensate build up. Service unit - lines not draining properly? Move items below so as to not contaminate.
3-501.17 Explain Code Submit
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. Container with cut onions and tomatoes in double door cooler. Items in prep table should all be date marked if held over 24hrs.
4-501.12 Explain Code Submit
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. Prep table cutting board due to be resurfaced or replaced.
4-602.11(E ) Explain Code Submit
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. customer self serve soda ice dispenser needs to be cleaned - grime buildup inside.
4-602.13 Explain Code Submit
Inspector Comments
--Observation: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. walk in cooler ceiling and condenser has large dust accumulation - wipe to prevent contaminating food items. Wall by ketchup dispenser, underside of soda dispenser, and inside of front prep cooler all need to be cleaned.
6-201.11 Explain Code Submit
Inspector Comments
--Observation: Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Wall around mop sink needs to be fixed - hole in board and wear on surfaces are harborage for bacteria.
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Valley City Christian School

Valley City, ND

Violations: 8

2-102.11(C )(17) Explain Code Submit
Inspector Comments
--Observation: The ability to explain how the PIC, food employees, and conditional employees comply with the reporting responsibilities and exclusions or restrictions of food employees
4-903.11(A)(B)(D) Explain Code Submit
Inspector Comments
--Observation: Drying racks shall not be stored directly next to handsink.
5-204.11 Explain Code Submit
Inspector Comments
--handwashing sink main kitchen shall have splashguard. PIC has ordered.
5-205.11 Explain Code Submit
Inspector Comments
--Observation: Handsinks shall be accessible to employees at all times and may not be used for purposes other than handwashing. Dish tubs shall not be stored in sink
5-205.15(B) Explain Code Submit
Inspector Comments
--Observation: Main kitchen warewashing machine leaking. PIC has contacted warewashing machine repair and plumber.
6-201.11 Explain Code Submit
Inspector Comments
--Observation: Kitchen wall behind fridge in good repair
6-201.13 Explain Code Submit
Inspector Comments
--Observation: Toddler room baseboard shall be in place.
6-501.11 Explain Code Submit
Inspector Comments
--Observation: Little tykes handsink sealed shall be in good repair.
6-501.114 Explain Code Submit
Inspector Comments
--Observation: Unnecessary items shall be removed from food areas (toys on counter, storage shelving drawers etc)
7-204.11 Explain Code Submit
Inspector Comments
--Observation: Sanitizer shall be proper strength. PIC will address.
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