Doc's On The Fox

Year by year

Inspections

1. Jun 18, 2026 Admin Follow Up · 2 core, 2 repeat
   • Not serious Core Repeat

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Food is stored on the floor in the walk in freezer.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core Repeat

     UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

     Clean utensils are being stored or stacked without being air-dried.

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

     Code 4-901.11

2. Jun 10, 2026 Routine · 3 priority, 2 priority foundation, 4 core
   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Vegetables on the grill was HH at 114-117°F. Items were discarded during inspection.

     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 Corrected on site

     TCS FOOD - COLD HOLDING

     On 3 occasions TCS food was above 41°F. 1) 1 door prep cooler at cookline had food between 43-54. 2) Pizza prep cooler was at 59/60. 3) Severs condiment prep table was at 48-60. All food was either moved or discarded during inspection.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Provide follow up pictures to Lindsey once coolers are operational.

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

   • Serious Priority Corrected on site

     DATE MARKING - DISPOSITION

     Noodles and M. Mayo has exceeded its date mark. Food was discarded during inspection.

     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)

   • Not serious Priority Foundation Corrected on site

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for chicken. Chicken was observed stacked with lid on at 90F. Chicken was unstacked and vented during inspection.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.

     Code 3-501.15 (A)

   • Not serious Priority Foundation Corrected on site

     HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE

     Hot water temperature at handwashing sink is at 60°F. Hot water valve was turned on during inspection and was operational.

     Correction: Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F.

     Code 5-202.12 (A)

   • Not serious Core Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Spatual was stored under plates at cookline. Item was sent to warewashing during inspection.

     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 Corrected on site

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

     Wiping cloth used for wiping surfaces stored on mulitple locations at cookline. Cloths were placed in sanitizer bucket during inspection.

     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

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Food is stored on the floor in the walk in freezer.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core

     UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

     Clean utensils are being stored or stacked without being air-dried.

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

     Code 4-901.11

3. Dec 18, 2025 Routine · 1 priority, 1 priority foundation, 4 core
   • Serious Priority Corrected on site

     DATE MARKING - DISPOSITION

     Lobster and house made southwest ranch has exceeded its date mark. Both were discarded during inspection.

     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)

   • Not serious Priority Foundation Corrected on site

     THAWING

     Guac is being improperly thawed at room temperature. Guac was placed in cooler during inspection.

     Correction: Adjust procedures or methods to properly thaw foods.

     Code 3-501.13 (A) - (D)

   • Not serious Core Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Spatulas was found stored under treys on cookline. Spatulas were sent to warewashing during inspection.

     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 Corrected on site

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

     Wiping cloth used for wiping surfaces stored on prep table. Employee was observed wiping knief on apron during inspection. Employee was stopped during inspection and discussion was had.

     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

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Boxes of food is stored on the floor in the walk in freezer.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The microwave is not cleaned on a frequent basis.

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

     Code 4-602.13

4. May 30, 2025 Routine · 2 priority, 1 priority foundation, 1 core, 1 repeat
   • Serious Priority Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     Tartar sauce, sour cream and coleslaw stored on ice was found cold holding at 44-48°F. Put out at 10:30AM.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. All items must be discarded by 2:30PM. Discussed the need for more ice to surround the metal pans and to add cold water to help transfer cold temp to foods. All items must be discarded by 2:30PM (4 hours).

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

   • Serious Priority Corrected on site

     DATE MARKING - DISPOSITION

     Noodles and chicken wings were found that have exceeded its date mark (5/21).

     Correction: Foods were discarded where date mark was exceeded.

     Code 3-501.18 (A)

   • Not serious Priority Foundation Corrected on site

     THAWING

     Pans of baked fish was found thawing at room temperature.

     Correction: Adjust procedures or methods to properly thaw foods. Fish was moved to the WI cooler.

     Code 3-501.13 (A) - (D)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     There are boxes of foods stored on the floor in the WI Cooler and freezer and Single Service items stored on the floor in the garage/dry Storage.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

5. Dec 20, 2024 Routine · 3 priority, 2 core, 1 repeat
   • Serious Priority Repeat Corrected on site

     TCS FOOD - HOT HOLDING

     All items in the Altosham were being hot held at below 135°F

     Correction: Maintain time/temperature control for safety food at or above 135°F. All items were reheated during inspection.

     Code 3-501.16 (A) (1)

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Condiments were stored above the rim of the unit and found to be up to 47°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Do not store items above the rim of the unit. Overflow was moved or discarded during inspection.

     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 sanitizer is not being used according to EPA registered label use instructions and is at 10 PPM.

     Correction: Bucket was changed out and machine was dispensing at 50PPM.

     Code 4-501.114 (A) - (E)

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within [time period]. If certificate is not obtained within 90 days, establishment will receive a $190 fee and may be at risk of the retail food permit being suspended.

     Code 12-201.11 (A) (1)

   • Not serious Core

     PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

     The water softener brine tank was leaking onto the floor.

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

     Code 5-205.15 (B)

6. May 17, 2024 Routine · 2 priority, 1 core
   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Mushrooms, onions and peppers hot held on the stopve top were found holding at 110-119°F

     Correction: Maintain time/temperature control for safety food at or above 135°F. All items were reheated to 165F or above.

     Code 3-501.16 (A) (1)

   • Serious Priority

     TCS FOOD - COLD HOLDING

     TCS Foods in the Tall 1 Door Traulsen (#5) were found cold held 43-49°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. All TCS foods were moved or discarded during inspection. Notify dept once cooler is serviced and operational.

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

   • Not serious Core Corrected on site

     OPEN DRINK CONTAINER

     Multiple drinking cups without covers observed in food preparation area.

     Correction: Provide approved beverage container with cover in food preparation area. All cups removed during inspection.

     Code 2-401.11 (B)

7. Dec 21, 2023 Routine · No items found

   No violations cited.

8. Jun 1, 2023 Routine · 1 priority, 2 priority foundation, 1 core, 1 repeat
   • Serious Priority Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     TCS foods in the 2 Door True Prep were cold holding 55-60°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. All items in the cooler were discard during inspection. Cooler was serviced during inspection and holding at F at end of inspection.

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

   • Not serious Priority Foundation Corrected on site

     THAWING - REDUCED OXYGEN PACKAGED FISH

     ROP Salmon fillets were being improperly thawed by maintaining the seal once in the refrigerator.

     Correction: Adjust procedures or methods to properly thaw foods. Cut holes in packaging during the inspection.

     Code 3-501.13 (E)

   • Not serious Priority Foundation Corrected on site

     FOOD CONTACT SURFACES - SOILED

     Can opener was found soiled during inspection.

     Correction: Maintain food contact surfaces in a clean condition. Can opener was sent to warewashing area during inspection.

     Code 4-601.11 (A)

   • Not serious Core Corrected on site

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Water softener salt was found stored on the floor in the basement.

     Correction: Store all food items 6 inches above the floor. Salt was put on chair during inspection.

     Code 3-305.11 (A) (3)