Family Table Rest

Year by year

Inspections

1. Jun 23, 2026 Re-inspection · 4 core, 4 repeat
   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Cooler doors are not maintained in good repair. The inside of the door is falling apart and no longer cleanable.

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

     Code 4-501.11 (A)

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Equipment throughout is not cleaned on a frequent basis. The kitchen requires deep cleaning. Touch surfaces like handles, sides of cooking equipment, racks in walk in cooler, floors, walls and ceiling in coolers have dust build up.

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

     Code 4-602.13

   • Not serious Core Repeat

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     Ceiling vents are missing covers

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code 6-201.11

   • Not serious Core Repeat

     LIGHT BULBS - PROTECTIVE SHIELDING

     Not all light bulbs are shatter resistant or shielded. Inspect each bulb for proper shielding.

     Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.

     Code 6-202.11

2. Jun 9, 2026 Routine · 2 priority, 3 priority foundation, 4 core, 2 repeat
   • Serious Priority

     TCS FOOD - COLD HOLDING

     Upright cooler on the cookline holding raw protein is cold held at [47]°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Move food to a properly working cooler. Repair or replace unit.

     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 for the wiping cloth buckets is not being used according to EPA registered label use instructions and is at [25 ] PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Discussed with owner that bleach needs to be 100 ppm

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Foods throughout are not date marked.

     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 Priority Foundation Repeat

     CONSUMER ADVISORY - DISCLOSURE STATEMENT

     Consumer advisory is missing the disclosure statement on the breakfast menu.

     Correction: Properly identify those food items that require a consumer advisory. This requirement can be met by manually adding the asterisk on all items that require it or by printing new menus.

     Code 3-603.11 (B)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Cutting boards on the cookline are no longer cleanable and currently soiled.

     Correction: Maintain food contact surfaces in a clean condition. Owner stated that the cutting boards will be replaced.

     Code 4-601.11 (A)

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Cooler doors are not maintained in good repair. The inside of the door is falling apart and no longer cleanable.

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

     Code 4-501.11 (A)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Equipment throughout is not cleaned on a frequent basis. The kitchen requires deep cleaning. Touch surfaces like handles, sides of cooking equipment, racks in walk in cooler, floors, walls and ceiling in coolers have dust build up.

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

     Code 4-602.13

   • Not serious Core

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     Ceiling vents are missing covers

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code 6-201.11

   • Not serious Core Repeat

     LIGHT BULBS - PROTECTIVE SHIELDING

     Not all light bulbs are shatter resistant or shielded. Inspect each bulb for proper shielding.

     Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.

     Code 6-202.11

3. Oct 10, 2024 Re-inspection · 1 priority foundation, 1 core, 2 repeat
   • Not serious Priority Foundation Repeat

     CONSUMER ADVISORY - DISCLOSURE STATEMENT

     Consumer advisory is missing the disclosure statement. Asterisk is missing on menu, including carry-out menu and specials menu, for eggs, steaks and burgers which can be ordered undercooked.

     Correction: Properly identifiy those food items that require a consumer advisory.

     Code 3-603.11 (B)

   • Not serious Core Repeat

     REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS

     Broken tiles observed next to fryer.

     Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace broken tiles next to fryer.

     Code 6-501.11

4. Sep 26, 2024 Routine · 4 priority, 2 priority foundation, 6 core, 2 repeat
   • Serious Priority

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Walk-in cooler. Ready to eat foods stored under raw shell eggs.

     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

     Stuffing in steam table is hot held at 120°F (less than 2 hours).

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items. Stuffing was reaheated to 165 degrees F.

     Code 3-501.16 (A) (1)

   • Serious Priority

     DATE MARKING - DISPOSITION

     Walk-in cooler. Various containers of food prepared on site and held for 24 hours or longer are not provided with a date mark.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

     Code 3-501.18 (A)

   • Serious Priority Repeat Corrected on site

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

     The chlorine bleach for wiping cloths is not being used according to EPA registered label use instructions and is at >200 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Wiping cloth solution was diluted during the inspection to proper concentration.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     CONSUMER ADVISORY - DISCLOSURE STATEMENT

     Consumer advisory is missing the disclosure statement. Asterisk is missing on menu, including carry-out menu and specials menu, for eggs, steaks and burgers which can be ordered undercooked.

     Correction: Properly identifiy those food items that require a consumer advisory.

     Code 3-603.11 (B)

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A chlorine test kit is not available for checking sanitizer concentrations.

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

     Code 4-302.14

   • Not serious Core Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Ice cream scoops were improperly stored in container of stagnant water.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core

     FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

     Ice used for drinks is not protected from potential contamination. Employee observed using a glass to scoop ice from ice bin.

     Correction: Discard food item.

     Code 3-307.11

   • Not serious Core

     PROPER COOLING METHODS - IN EQUIPMENT

     Au jus, mashed potatoes, and chicken soup in walk-in cooler are not in containers that facilitate heat transfer or are tightly wrapped or covered.

     Correction: Provide containers that facilitate heat transfer, such as metal pans, and loosely cover food items during the cooling process so that heat is allowed to escape.

     Code 3-501.15 (B)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The internal baffle of ice machine is not cleaned on a frequent basis. Dark residue observed.

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

     Code 4-602.13

   • Not serious Core

     LIGHT BULBS - PROTECTIVE SHIELDING

     Lights located on cook line are not shatter resistant or shielded.

     Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.

     Code 6-202.11

   • Not serious Core Repeat

     REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS

     Broken tiles observed next to fryer.

     Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace broken tiles next to fryer.

     Code 6-501.11