Edgar Family Restaurant

Year by year

Inspections

1. Nov 12, 2025 Routine · 3 priority, 1 priority foundation, 2 core
   • Serious Priority

     WHEN TO WASH

     Employees observed donning new gloves without washing hands. Employee observed handling mobile phone with gloved hands then returning to work with food without washing hands or donning new gloves.

     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

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Raw beef and chicken observed stored directly over non-raw foods such as cooked turkey and roast beef.

     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

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

     Sanitizer bucket found to have no detectable level of chemical sanitizer (0 ppm) when tested.

     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

     RTE/TCS FOOD - PROPER DATE MARKING

     Numerous food items requiring datemarking were observed without dates or with incorrect dates, including buttermilk, fruit salad, chopped green onion, cottage cheese, taco meat, and mixed vegetables.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Core

     PERSONAL CLEANLINESS - HAIR RESTRAINTS

     Three kitchen employees observed working without hair restraints in food prep and warewashing areas upon arrival.

     Correction: Provide employees working in food preparation and cooking areas with effective hair restraint (hat, hair net, beard restraint, etc.).

     Code 2-402.11

   • Not serious Core

     UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

     Plastic drink cups at front of house observed still wet and stacked together while available for next use.

     Correction: Air dry all clean utensils before storage and before contact with food.

     Code 4-901.11

2. Dec 10, 2024 Routine · 3 core
   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Scoop for ice machine stored in non-draining fashion and in contact with standing water.

     Correction: Store in-use utensils such that they are protected from sources of contamination.

     Code 3-304.12

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - CLEAN AND DRY LOCATION

     Cooling unit in walk-in freezer has leak with occasional drips onto cases of food such as raw shrimp creating cross-contamination points.

     Correction: Store all food items in areas which are clean and dry and not subject to contamination.

     Code 3-305.11 (A) (1)

   • Not serious Core

     SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS

     Several sauces were found stored in single-use retail containers previously for cottage cheese.

     Correction: Discard single-use and single service articles after initial use.

     Code 4-502.13 (A)

3. Feb 26, 2024 Follow Up · No items found

   No violations cited.

4. Jan 24, 2024 Routine · 6 priority, 3 priority foundation, 7 core
   • Serious Priority

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Shell eggs were found stored above uncovered non-raw items such as chili, and cooked pasta in water in kitchen reach-in cooler.

     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

     GLOVES, USE LIMITATION - SINGLE-USE GLOVES

     Kitchen workers were observed washing their single-use gloves in the handwash sink rather than discarding them and washing their hands between uses.

     Correction: Single-use gloves shall be discarded between tasks such as working with ready-to-eat foods or raw animal foods, when they become damaged or soiled or when interruptions occur in the operation. Discard potentially contaminated food items.

     Code 3-304.15 (A)

   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Cream of broccoli soup in large pot was found left on stove with no heat, and was at a temperature of approximately 85 F at time of inspection.

     Correction: Soup was within timeframe to be reheated to appropriate lethality temperature of 165 F or higher. 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

     Bottles of tartar sauce in condiment cooler were found to be cold held at approximately 50°F.

     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

     PROPER DISPOSITION OF FOOD - UNSAFE OR ADULTERATED

     Bottles of tartar sauce were found be held at approximately 50 F. Person in charge stated that the cooler had not been cooling properly and that the bottles of tartar sauce were going to be disposed of. There was no indication for other employees on the bottles or the cooler that these unsafe items were not to be used, or that the unit was not functioning properly.

     Correction: Discard food that can not be safely reconditioned or is adulterated. Remove non-functional coolers from service and mark as such to prevent accidental usage.

     Code 3-701.11 (A)

   • Serious Priority

     PLUMBING - BACKFLOW PREVENTION - AIR GAP

     Food prep sink in rear segment of kitchen hard-plumbed and thus lacks air-gap necessary to prevent contamination in the event of backflow.

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

     Code 5-202.13

   • Not serious Priority Foundation

     PERSON IN CHARGE - FOOD SAFETY TRAINING

     Facility management failed to provide food safety training to designated PIC sufficient to maintain regulatory compliance in their absence relating to the following areas: sanitization methods, monitoring of temperature-sensitive foods for hot-holding and cold-holding, proper date labeling, and the prevention of adulteration during storage.

     Correction: Facility management shall provide food safety training to employees on the above-mentioned topics and ensure there is a competent PIC at all times of operation.

     Code 2-103.11 (N)

   • Not serious Priority Foundation

     THAWING

     Cases of frozen chicken meat and ground beef patties were found to be thawing on the kitchen counter. Employee stated that this is the usual method for thawing such items at the facility.

     Correction: Adjust procedures or methods to properly thaw foods. Must be performed in a commercial cooler or under running water.

     Code 3-501.13 (A) - (D)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     A variety of food items across the facility including raw pork loin, raw chicken wings, cooked pasta, portioned condiments, potato salad, and other items in the walk-in cooler, reach-in coolers, and counter coolers were either lacking date labeling or had incorrect/long-expired dates.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Core

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Various food items in the freezer, walk-in cooler, and reach-in cooler were observed to be stored unwrapped or uncovered, including a large bowl of potato salad, multiple containers of cooked pasta, an open case of vegetable mix, and others.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core

     EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

     Blue buckets used for food storage are not made for long-term use as they are not made of a sufficiently durable material, and are not a cleanable surface. All direct food-contact containers must be NSF/ANSI certified.

     Correction: Replace blue buckets with approved food-grade containers. Immediately remove and discard any blue buckets that are cracked or chipped.

     Code 4-205.11

   • Not serious Core

     EQUIPMENT AND UTENSILS - CUTTING SURFACES

     Cutting board on north side of cookline covered with stained pits and scratches that cannot be removed by washing. Cutting board can no longer be sufficiently cleaned to preclude the harborage of food matter and microbes.

     Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.

     Code 4-501.12

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Shelving and bottom of ice cream freezer where glasses are stored lip-down contain dust and debris.

     Correction: Increase frequency of cleaning of these surfaces to prevent dust and debris accumulation.

     Code 4-602.13

   • Not serious Core

     KITCHENWARE, TABLEWARE AND SINGLE-USE ARTICLES - HANDLED TO PREVENT CONTAMINATION

     Drinking glasses are stored lip-down on visibly dirty shelving and on the bottom of the ice cream cooler. Additionally, small bowls being used as scoops in the crouton container and a container of seasoning are inqdequate to prevent cross-contamination as the handled portion of the surface directly contacts the food.

     Correction: Store utensils in a manner to avoid contamination to the food and lip contact surface. Use a scoop utensil with a handle that can be stored such that cross-contamination is prevented.

     Code 4-904.11 (A)

   • Not serious Core

     LIGHT BULBS - PROTECTIVE SHIELDING

     Fluorescent lights in front of house prep area not shielded, coated, or otherwise shatter-resistant.

     Correction: Replace affected bulbs with those that are shielded, coated, or otherwise shatter-resistant.

     Code 6-202.11

   • Not serious Core

     INSECTS AND RODENTS - OUTER OPENINGS PROTECTED

     Kitchen back door has gap on lower right side that fails to prevent pests from entering facility.

     Correction: Repair the gap so that entrance by insects or rodents into the food establishment is prevented.

     Code 6-202.15 (A) (1)