Mad Rooster Cafe

Year by year

Inspections

1. Feb 5, 2026 Re-inspection · 1 priority foundation, 1 core, 2 repeat
   • Not serious Priority Foundation Repeat Corrected on site

     FOOD CONTACT SURFACES - SOILED

     Wall-mounted dicer and prep knives were visibly soiled. Instructed PIC to WRS knives. PIC complied. PIC voluntarily committed to removing wall-mounted dicer. Employee personal effects (food and cell phone) stored on slicer. Slicer was soiled. Instructed PIC to have employee remove personal effects from slicer, then sanitize slicer. Returned on 2/5/2026 for reinspection. All knives and wall- mounted dicer were clean. Observed slicer is soiled. Discussed with PIC if slicer was used today and PIC stated it has not. Informed PIC and PIC had employee clean the slicer. (This is second repeat violation for soiled meat slicer).

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Two plastic spatulas and the prep line microwave are not maintained in good repair. All three exhibited scorch marks. PIC disposed of spatulas. Sanitarian instructed PIC to replace microwave on prep-line. Returned on 2/5/2026 for reinspection. Observed microwave has not been replaced or repaired. Instructed PIC to repair the microwave door or replace microwave. PIC stated they will get it fixed.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

2. Jan 8, 2026 Routine · 2 priority, 4 priority foundation, 4 core, 4 repeat
   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Four cartons of 36 uncracked eggs sat out of cooler since inspection began. Temperature measured 68F at 10:20 AM. PIC could not determine when they were initially removed from cooling. All affected eggs discarded.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Scrambled eggs in prep line cooler drawer is cold held at 60°F. Cooler was malfunctioning; recorded ambient temperature within cooler at 50F. PIC moved TCS (scrambled eggs and sliced tomatoes) to a different cooler.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority Repeat Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The sanitizer solution in the manual warewashing station and in sanitizer buckets were measured at 0 ppm quaternary ammonium. Informed PIC. PIC troubleshooted issue, remade sanitizing solution, and retested (concentration at 150 PPM).

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation Corrected on site

     THAWING

     Chorizo was being improperly thawed by sitting at room temperature. Four of ten chorizo packages were measured at a temperature ranging from 50-54F and were discarded. Remaining six packages had temperatures measuring below 41F and were cooked immediately.

     Correction: Adjust procedures or methods to properly thaw foods.

     Code 3-501.13 (A) - (D)

   • Not serious Priority Foundation Repeat

     TIME AS A PUBLIC HEALTH CONTROL - PLAN AVAILABLE AND PROPER METHODS

     No time as a public health control plan is available for review or processes were observed that indicate a food was not properly prepared before using time as a public health control. Waffle batter made with eggs and poached eggs treated as TPHC, but no written plan was available. Sanitarian will work with PIC to develop plan.

     Correction: Food item out of temperature control or improperly prepared that is considered unsafe shall be discarded. Time as a public health control shall not be used until a plan is provided and readily available for review by the regulatory authority.

     Code 3-501.19 (A)

   • Not serious Priority Foundation Repeat

     FOOD CONTACT SURFACES - SOILED

     Wall-mounted dicer and prep knives were visibly soiled. Instructed PIC to WRS knives. PIC complied. PIC voluntarily committed to removing wall-mounted dicer.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation Repeat Corrected on site

     FOOD CONTACT SURFACES - SOILED

     Employee personal effects (food and cell phone) stored on slicer. Slicer was soiled. Instructed PIC to have employee remove personal effects from slicer, then sanitize slicer.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation

     HOT AND COLD WATER - CAPACITY - QUANTITY AND AVAILABILITY

     The handwashing sink on the back wall of facility (by four compartment sink) does not provide hot water on consistent basis. Hot water availability oscillates such that water dispensed is either scalding or under temperature. PIC stated that employees are known to adjust hot water availability to prevent it from getting too hot. Instructed PIC to fine-tune hot water availability to balance employee comfort during handwashing and compliance with regulations.

     Correction: Provide an adequate water source or system that will meet the peak demands of this facility and also ensure that hot water generation will meet peak water demands as well.

     Code 5-103.11

   • Not serious Core Repeat

     FOOD LABELS - BULK FOODS LABELED

     Bulk food container is not labeled or no placard is provided with required label information. Informed PIC that labels needed on flour, sugar, etc containers. PIC agreed to correct.

     Correction: Bulk food label or placard information shall include: common name of food, ingredients in order of predominance, and food allergens.

     Code 3-602.11 (C)

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Two plastic spatulas and the prep line microwave are not maintained in good repair. All three exhibited scorch marks. PIC disposed of spatulas. Sanitarian instructed PIC to replace microwave on prep-line.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The floors and walls throughout establishment are not cleaned on a frequent enough basis to prevent accumulation of soil residues. Informed PIC. PIC agreed to increase cleaning frequency.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

   • Not serious Core Corrected on site

     UTENSILS, EQUIPMENT AND LINENS - CLEAN LINENS

     Linens observed being used under cutting board. Instructed PIC to remove linen and place with soiled linens.

     Correction: Keep linens in a clean condition free from food residue and other forms of contamination.

     Code 4-801.11

3. Apr 17, 2025 Routine · 5 priority, 4 priority foundation, 2 core
   • Serious Priority Corrected on site

     WHEN TO WASH

     Employee observed not washing hands after returning from restroom. Employee then help on prep line, cracking eggs and making omelettes. Informed manager and manager hand employee discard gloves, wash their hands and don a new pair.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Observed in walk in cooler containers of cooked potatoe wedges stored under containers of raw beef. Manager saw this and corrected onsite. Manager moved containers of potatoes.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority Corrected on site

     COOLING - 6-HOUR COOLING PARAMETER

     Observed large container of tomato basil soup in walk in freezer at 52F has not cooled within cooling parameters. Discussed with manager when tomato basil soup was made. Manager informed me tomato basil soup was made on 4/16/25. Manager took temperature and got 50F. Manager then discarded tomato basil soup.

     Correction: If safe, reheat food to 165°F and restart the cooling process or discard the food item. Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period.

     Code 3-501.14 (A)

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     Observed the quat sanitizer in buckets on cook line and prep area are not being used according to EPA registered label use instructions and are less than 150 PPM. Observed employee uses wiping cloths to sanitize food prep tables. Informed manager on concentration level. Manager tested it as well and got less than 200ppm. Manager then had employee dumped all buckets that were less than 200ppm and refilled them. New concentration was 400ppm. Employees then wipe down all food prep tables.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Serious Priority

     PLUMBING - BACKFLOW PREVENTION - AIR GAP

     Observed no air gap provided on ice machine/soda machine. Instructed manager to have an air gap on ice machine/soda machine. Manager stated the will get an work order to get it fixed.

     Correction: Provide an air gap on water supply side to protect water supply.

     Code 5-202.13

   • Not serious Priority Foundation

     TIME AS A PUBLIC HEALTH CONTROL - PLAN AVAILABLE AND PROPER METHODS

     Observed no time as a public health control plan is available for review. Discussed with manager the time as a public health control being implended at the establishment. Establishment is labeling when to discard pooled eggs, whipped butter, and half and half. Each item is discarded after 4 hours. Instructed manager to create a written policy. Manager stated they will sent email the policy over.

     Correction: Food item out of temperature control or improperly prepared that is considered unsafe shall be discarded. Time as a public health control shall not be used until a plan is provided and readily available for review by the regulatory authority.

     Code 3-501.19 (A)

   • Not serious Priority Foundation Corrected on site

     EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY

     Observed plastic spatulas being used on cookline and prep area are not easily cleanable. Observed chips and gouges on the food contact surfaces of spatulas. Informed manager and manager then discarded plastic spatulas.

     Correction: Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks.

     Code 4-202.11 (1) - (4)

   • Not serious Priority Foundation Corrected on site

     FOOD CONTACT SURFACES - SOILED

     Observed knives stored on wall knive rack are visibly soiled. Observed plates on cook line are visibly soiled. Informed manager, manager then removed all knives and plates to warewashing area to be wash rinse and sanitized.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation Corrected on site

     USING A HANDWASHING SINK - HANDWASHING ONLY

     Observed 3 out of 6 handwashing sink were observed to be blocked by garbage cans during inspection and are unavailable for proper handwashing. Informed manager and manager moved all garbage cans allowing access to all handwashing sinks.

     Correction: Keep handwashing sink free of obstructions at all times to allow for frequent handwashing.

     Code 5-205.11 (B)

   • Not serious Core

     FOOD LABELS - BULK FOODS LABELED

     Observed bulk food containers for salts, sugars, and other ingredients are not labeled. Instructed manager to label bulk containers. Manager stated they will label the bulk containers.

     Correction: Bulk food label or placard information shall include: common name of food, ingredients in order of predominance, and food allergens.

     Code 3-602.11 (C)

   • Not serious Core

     PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

     Observed faucets on 2 compartment prep sink and 4 compartment prep sink are not maintained in good repair and leak. Informed manager and manager stated they will get a work order in to repair the leaks.

     Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.

     Code 5-205.15 (B)

4. Dec 11, 2023 Routine · No items found

   No violations cited.