Rooster's Restaurant

Year by year

Inspections

1. Sep 30, 2026 Re-inspection · 1 core, 1 repeat
   • Not serious Core Repeat

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Uncovered foods observed throughout the indoor walk-in cooler.

     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)

2. Sep 16, 2026 Routine · 2 priority, 4 core, 1 repeat
   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     American fries on the counter observed to be stored at 83°F

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items. Action Taken: Food discarded during inspection.

     Code 3-501.16 (A) (1)

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Diced and sliced tomatoes observed to be cold held at 48 and 50°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Action Taken: Prep cooler lid to remain closed.

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

   • Not serious Core

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Uncovered foods observed throughout the indoor walk-in cooler.

     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 Corrected on site

     FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

     -Pan of bacon observed to be stored uncovered on the bottom shelf of the flat top with dripping grease. -Container observed to be stored directly on uncovered gyro meat.

     Correction: Discard food item. Action Taken: Foods were covered during inspection.

     Code 3-307.11

   • Not serious Core

     SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS

     Single use cardboard boxes observed to be used as shelf liners and storage containers.

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

     Code 4-502.13 (A)

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     -Exterior surfaces of the flat-top observed to be soiled with heavy grease accumulations.

     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. Dec 3, 2025 Re-inspection · No items found

   No violations cited.

4. Oct 24, 2025 Routine · 3 priority foundation, 5 core
   • Not serious Priority Foundation Corrected on site

     THAWING

     Frozen chicken observed to be improperly thawing at room temperature.

     Correction: Adjust procedures or methods to properly thaw foods. Action Taken: Frozen chicken was placed in the walk-in cooler to thaw.

     Code 3-501.13 (A) - (D)

   • Not serious Priority Foundation Corrected on site

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No quat concentration test kit is available for monitoring sanitizer concentration.

     Correction: Provide a test kit to allow accurate determination of the sanitization concentration. Action Taken: Quat test kit was provided during inspection.

     Code 4-501.116

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     1. Can opener blade observed to be soiled with food debris. 2. Interior lip of ice machine and hinges behind the ice machine lid observed to have an accummulation of black mildew like residue.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     In-use utensil press for hashbrowns stored on grease soiled oil container on ground.

     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

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wet wiping cloth used for wiping surfaces stored on cutting board.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Build-up of ice observed inside the outside walk-in freezer.

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

     Code 4-501.11 (A)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Shelf below flat top grill observed to have an accumulation of food debris and grease.

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

     Code 4-601.11 (C)

   • Not serious Core

     SINGLE-USE AND SINGLE SERVICE ARTICLES - ORIGINAL CONTAINER

     Single service items observed to be store on the ground next to the ice cream bunker in the kitchen.

     Correction: Store single-use articles in their original container or use other effective means to prevent contamination.

     Code 4-903.11 (C)

5. Dec 5, 2024 Routine · 4 priority, 2 priority foundation, 4 core, 1 repeat
   • Serious Priority Corrected on site

     WHEN TO WASH

     1.)Linecook observed not washing hands after throwing out a toothpick in their mouth, at the request of the inspector. 2.) Two employees observed not washing their hands when returning to the kitchen from outside.

     Correction: 1,2) Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated. Action Taken: 1.) Linecook was asked to wash hands before returning to cook line. 2.)Both employees where asked to wash their hands before returning back to work. A conversation was had with the manager about enforcing handwashing when barehands have been contaminated.

     Code 2-301.14

   • Serious Priority Corrected on site

     GLOVES, USE LIMITATION - SINGLE-USE GLOVES

     Line cook was observed wiping his single use gloves with a soiled rag and contaminating a food contact surface multiple times.

     Correction: Single-use gloves shall be discarded soiled. Discard potentially contaminated food items. Action Taken: The food contact surface was resanitized. Line cook was asked to remove gloves and wash hands before returning to cook line. A conversation was had with the manager about enforcing glove changing paired with handwashing with all cookline staff.

     Code 3-304.15 (A)

   • Serious Priority Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     Sour cream in from Arctic Air prep cooler was is cold held at 45 degrees. The diced tomatoes in the Avantco prep cooler in cookline is cold held at 42 degrees..

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Do not overfill prepcooler containers. Discard unsafe food items. Action Taken: Sour creams that were determined to be hazardous were discarded. Diced tomatoes container in prep cooler was emptied so as to not over filled.

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

   • Serious Priority Corrected on site

     TIME AS A PUBLIC HEALTH CONTROL - 4-HOURS

     The plan for time as a public health control for 4 hours is not being followed. Sausage and raw shelled eggs were not marked to indicate how long they had been removed from temperature control.

     Correction: Foods in unmarked containers, marked to exceed 4 hours, food that has exceeded the 4 hour time limit or foods not properly hot or cold held before using time as a public health control shall be discarded. Action Taken: Linecook was asked what time the sausage and raw shell eggs were removed from temperature control and he was able to provide a time which indicated the food was not hazardous. The f

     Code 3-501.19 (B) (1), (3) and (4)

   • Not serious Priority Foundation Corrected on site

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for gyro meat in kitchen preperation area. Two deep pots were observed to hold gyro meats at 66 and 86 degrees, respectively.

     Correction: Place gyro meat in shallow pans uncovered and place in walk in cooler to cool. Reduce temperature from 135 to 70 degrees in two hours and 70 degrees to 41 in six hours. Regularly monitor temperature. Action Taken: It was confirmed that both pots of gyro meat would be safe to continue cooling. Both pots were transfered into shallow pans in the walk in cooler.

     Code 3-501.15 (A)

   • Not serious Priority Foundation

     TOXIC SUBSTANCES - WORKING CONTAINERS

     Working containers of degreaser not labeled with common name of product.

     Correction: Label working containers with the common name of the material used.

     Code 7-102.11

   • Not serious Core

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wet wiping cloth used for wiping surfaces stored on personal storage area near warewash.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core

     DESIGNATION - DRESSING AREA AND LOCKERS

     1.)Personal Oysters of an employer are observed unlabeled in the outdoor walk-in cooler. 2.) Personal Food items are stored unlabeled in the front avantco refrigerator. 3.)Personal jackets are stored inappropriately near the cookline.

     Correction: 1,2) Provide a designated and labeled area for employees to store their food items. 3.)Have all employees keep jackets in the designated jacket hooks in the back area.

     Code 6-305.11

   • Not serious Core

     CONTROLLING PESTS - INSPECTING PREMISE

     Evidence of small dark droppings in ceramic bowls in-between stove and dry storage shelf.

     Correction: Routinely inspect facilities for signs for rodents. The presence of rodents shall be controlled to eliminate their presence. Clean and maintain food establishment.

     Code 6-501.111 (B)

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     The walls along the edging near the transition hallway from the prep-line to the stove is observed to be covered in grease and food accumulation.

     Correction: Clean the facilities at a frequency necessary to keep them clean.

     Code 6-501.12

6. Apr 18, 2024 Re-inspection 2 · No items found

   No violations cited.

7. Mar 27, 2024 Re-inspection · 2 priority, 1 priority foundation, 3 repeat
   • Serious Priority Repeat Corrected on site

     TCS FOOD - HOT HOLDING

     3/27/2024 - Sausage patties and link are hot held under heat lamp at 121°F and 128°F. Chopped sausage hot held at 78°F out at room temperature. 1/26/2024 - Sausage patties and links are hot held 127°F under heat lamp. Diced ham in steam table is hot held at 120°F.

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items. Action Taken: Sausages and ham were reheated to 165°F during inspection.

     Code 3-501.16 (A) (1)

   • Serious Priority Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     3/27/2024 - Milks in silver king cooler are cold held at 49°F and 48°F. 1/26/2024 - Milk and creamers in Silver King cooler are cold held at 47°F and 46°F. Salsa and sour creams are cold heald at 47°F each in Artic prep cooler.

     Correction: Do not overfill coolers. Actively monitor cooler temps. Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Action Taken: Unsafe food was discarded. Silver king cooler was turned down and becoming colder. Action Taken: Milks were discarded during inspection.

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

   • 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 but is being used for raw shell eggs that are stored out at room temperature.

     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)

8. Jan 26, 2024 Routine · 4 priority, 3 priority foundation, 3 core, 5 repeat
   • Serious Priority Corrected on site

     RAW ANIMAL FOODS-COOKING TEMPERATURES - 155 DEGREES

     Raw hamburger was not cooked to a temperature of 155°F for 15 seconds.

     Correction: Adjust procedures and methods to cook hamburger to 155 °F for 15 seconds. Action Taken: Hamburger was put back on flat top and cooked to at least 155°F,

     Code 3-401.11 (A) (2)

   • Serious Priority Corrected on site

     RAW ANIMAL FOODS-COOKING TEMPERATURES - 165 DEGREES

     Raw chicken breast was not cooked to a temperature of 165°F for 15 seconds.

     Correction: Adjust procedures and methods to cook raw chicken to 165 °F for 15 seconds. Action Taken: Chicken breast was kept on flat top and cooked to a temperature of 169°F.

     Code 3-401.11 (A) (3)

   • Serious Priority Repeat Corrected on site

     TCS FOOD - HOT HOLDING

     Sausage patties and links are hot held 127°F under heat lamp. Diced ham in steam table is hot held at 120°F.

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items. Action Taken: Sausages and ham were reheated to 165°F during inspection.

     Code 3-501.16 (A) (1)

   • Serious Priority Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     Milk and creamers in Silver King cooler are cold held at 47°F and 46°F. Salsa and sour creams are cold heald at 47°F each in Artic prep cooler.

     Correction: Do not overfill coolers. Actively monitor cooler temps. Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Action Taken: Unsafe food was discarded. Silver king cooler was turned down and becoming colder.

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

   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - PROPER DATE MARKING

     Cooked gyro meat in indoor walk in cooler has no date mark.

     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

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

     No time as a public health control plan is available for review but is being used for raw shell eggs that are stored out at room temperature.

     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

     -Ice machine is visibly soiled along the upper lip of the interior. -Can opener blade is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core Repeat Corrected on site

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Country fried steaks in the indoor walk in freezer were observed to be uncovered. Diced tomatoes and cut potatoes in the indoor walk in cooler were observed to be uncovered.

     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. Action Taken: Uncovered foods were covered during inspection.

     Code 3-302.11 (A) (4)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

     The outdoor walk in cooler was observed to be dripping from the interior ceiling,

     Correction: Discard food items that may be contaminated. Repair outdoor walk in cooler so there is no water dripping into the interior.

     Code 3-307.11

   • Not serious Core

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     The ceiling tiles are damaged above the warewash area.

     Correction: Replace damaged ceiling tiles above the warewash area.

     Code 6-201.11