B's Nest

Year by year

Inspections

1. Feb 24, 2026 Routine · 1 priority, 2 priority foundation, 3 core, 2 repeat
   • Serious Priority Corrected on site

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

     The Intercon Lo Temp Chlorine Sanitizer is not being used according to EPA registered label use instructions and is at 0 PPM. Upon priming and running the machine five times, unit corrected to 50PPM. Unit appears to have lost its prime.

     Correction: Repair or adjust warewashing equipment to provide proper sanitizer concentration. Contact repair company to determine if unit is need of repair or hoses replaced

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation Corrected on site

     THAWING

     Fish is being improperly thawed in the sink.

     Correction: Adjust procedures or methods to properly thaw foods.

     Code 3-501.13 (A) - (D)

   • Not serious Priority Foundation Repeat

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No test kit is available for monitoring chlorine sanitizer concentration.

     Correction: Provide a test kit to allow accurate determination of the sanitization concentration.

     Code 4-501.116

   • Not serious Core Corrected on site

     FOOD CONTAMINATION PREVENTED FROM PREMISE - NOT EXPOSED TO SPLASH AND DUST

     Fresh cut fries are cut / stored in next to the handwash and below a pipe with condensation.

     Correction: Store / process food in areas not exposed to splash, dust, or other contamination.

     Code 3-305.11 (A) (2)

   • Not serious Core Corrected on site

     PROPER COOLING METHODS - IN EQUIPMENT

     Soup that just finished cooking was on counter upon start of inspection. Soup was then placed in Koch cooler is in a bulk quantity, plastic container and covered.

     Correction: Provide containers that facilitate heat transfer, such as metal pans, and loosely cover or leave uncovered, food items during the cooling process so that heat is allowed to escape. Product should be in shallow containers / thinner portions approximately 2" deep.

     Code 3-501.15 (B)

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of cooler handles are soiled food debris and oily residues.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

2. Jan 10, 2025 Routine · 1 priority, 3 priority foundation, 1 core, 2 repeat
   • Serious Priority

     TIME AS A PUBLIC HEALTH CONTROL - 6-HOURS

     The plan for time as a public health control for 6 hours is not provided or approved by department.

     Correction: Foods in unmarked containers, marked to exceeed 6 hours, food that has risen to a temperature of 70°F, food that has exceeded the 6 hour time limit or foods not properly cold held before using time as a public health control shall be discarded.

     Code 3-501.19 (C) (1), (4) AND (5)

   • Not serious Priority Foundation Repeat

     CONSUMER ADVISORY - REMINDER STATEMENT

     Consumer advisory asterisks are not provided on menu next to food products that may be served undercooked.

     Correction: Provide a reminder statement describing the hazards of eating raw or undercooked animal products.

     Code 3-603.11 (C)

   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No test kit is available for monitoring sanitizer concentration of iodine in bar 3 compartment sink.

     Correction: Provide a test kit to allow accurate determination of the sanitization concentration.

     Code 4-501.116

   • Not serious Priority Foundation Repeat

     FOOD CONTACT SURFACES - SOILED

     Ice machine ice deflector is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core Corrected on site

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of microwave is soiled with spilled food.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

3. Jan 26, 2024 Routine · 7 priority, 7 priority foundation
   • Serious Priority Corrected on site

     WHEN TO WASH

     Employee observed not washing hands between glove changes.

     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

     COMPLIANCE WITH FOOD LAW - UNAPPROVED SOURCE

     Pickled cod brought in by a customer observed in WIC.

     Correction: Discard foods from unapproved source.

     Code 3-201.11 (A)

   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Criterion Fridge. Raw steaks stored over pie and cooked ravioli.

     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

     TCS FOOD - HOT HOLDING

     Potato salad is hot held at 127.6°F. CDI 143.4.

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

     Code 3-501.16 (A) (1)

   • Serious Priority

     TCS FOOD - COLD HOLDING

     Pasta Salad in buffet is cold held at 44.6°F. Operator is in essence using time as a public health control, however a plan is not in place. Discussed plan, better cold holding practices and the use of metal pans. Inspector to send TPHC log template.

     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

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

     The chlorine sanitizer used with the dish machine is not being used according to EPA registered label use instructions and is at less than 10 PPM.

     Correction: Repair or adjust warewashing equipment to provide proper sanitizer concentration. After priming sanitizer, unit was able to maintain concentration, however, the unit should be serviced to ensure equipment is operating as it should.

     Code 4-501.114 (A) - (E)

   • Serious Priority

     SEWAGE - BACKFLOW PREVENTION

     A direct connection exists between the sewage system and a drain from the food prep sink.

     Correction: Send picture of correction within seven days. Design the sewage system in a manner that would preclude a direct connection between the sewage system and the drain from which food is placed. Remove the direct connection. Gap should be 2x the pipe diameter or 2 inches above the flood rim.

     Code 5-402.11

   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - ILLNESS REPORTING RESPONSIBILITES

     Employee reporting agreements are not provided.

     Correction: Inspector to send template and operator to implement. Obtain training on foodborne illness signs and symptoms and provide training to employees regarding their responsibility in reporting foodborne illness signs and symptoms to the person in charge.

     Code 2-102.11 (C) (17)

   • Not serious Priority Foundation

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events.

     Correction: Inspector to send policy template and cleanup kit fact sheet. Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

     Code 2-501.11

   • Not serious Priority Foundation

     THAWING

     Fish, shrimp and soup observed being improperly thawed in sink and on top of chest freezer. Discussed thawing practices. Inspector to send fact sheet to assist with training,

     Correction: Adjust procedures or methods to properly thaw foods.

     Code 3-501.13 (A) - (D)

   • Not serious Priority Foundation

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

     No time as a public health control plan is available for review. Buffet items are stored on ice. Operator is changing out product between meals, however, a plan and log are not in place for TPHC.

     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

     CONSUMER ADVISORY - REMINDER STATEMENT

     Menus are missing asterisks on items that may be served undercooked.

     Correction: Provide a reminder statement describing the hazards of eating raw or undercooked animal products.

     Code 3-603.11 (C)

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A iodine test kit is not available for checking sanitizer concentrations in the 3 compartment bar sink.

     Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.

     Code 4-302.14

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Ice deflector on ice machine (CDI) and potato/fry slicer are visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)