Route 20

Year by year

Inspections

1. Jul 22, 2026 Admin Follow Up · No items found

   No violations cited.

2. Jul 21, 2026 Routine · 3 priority
   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Raw eggs was stored over RTE food. Raw eggs were moved to the bottom shelf during inspection.

     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 - COLD HOLDING

     TCS foods in salad prep cooler 43-45°F. Food was move during inspection.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Send picture to Lindsey when temperature is adjusted.

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

   • Serious Priority Corrected on site

     TOXIC SUBSTANCES - CONDITIONS OF USE - USED

     Bleach is is not being used according to manufacturer’s use directions and at 200+ PPM for sanitizing. Bleach was diluted to 100PPM during inspection.

     Correction: Change procedures and provide training to employees on proper use of poisonous or toxic materials following manufacturer's directions for use.

     Code 7-202.12 (A)

3. Dec 17, 2025 Routine · 2 priority foundation, 1 core
   • Not serious Priority Foundation Corrected on site

     THAWING - REDUCED OXYGEN PACKAGED FISH

     Salmon was found thawed with intact ROP. Salmon was discarded during inspection.

     Correction: Adjust procedures or methods to properly thaw foods.

     Code 3-501.13 (E)

   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     Quat test kit is expired.

     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 - OFF THE FLOOR

     Boxes of food was found on ground in walk in freezer. Boxes were placed off floor during inspection.

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

     Code 3-305.11 (A) (3)

4. May 15, 2025 Follow Up · 2 priority foundation, 2 repeat
   • Not serious Priority Foundation Repeat

     CONSUMER ADVISORY - DISCLOSURE STATEMENT

     Consumer advisory is missing the disclosure statement on the Breakfast Menu.

     Correction: Properly identifiy those food items that require a consumer advisory on the breakfast menu.

     Code 3-603.11 (B)

   • Not serious Priority Foundation Repeat

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No chlorine test kit is available for monitoring sanitizer concentration.

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

     Code 4-501.116

5. May 14, 2025 Routine · 3 priority, 5 priority foundation, 1 core, 1 repeat
   • Serious Priority Corrected on site

     RAW ANIMAL FOODS-COOKING TEMPERATURES - 165 DEGREES

     Raw chicken was not cooked to a temperature of 165°F for 15 seconds. Chicken was temped at 137F.

     Correction: Chicken was returned to the fryer and cooked to 165°F+ for 15 seconds.

     Code 3-401.11 (A) (3)

   • Serious Priority

     TCS FOOD - COLD HOLDING

     The 3 Door Prep Cooler on the right was holding 44°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. TCS food was moved or discarded during inspection. Serviced call was placed during inspection. Notify dept once repaired and operational.

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

   • Serious Priority

     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 0/10 PPM.

     Correction: Adjust warewashing equipment to provide proper sanitizer concentration. The dishmachine was found at 0PPM. New bottle of sanitizer was put on, primed and running at 10PPM, Discontinue used until serviced and operational.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation Repeat Corrected on site

     DEMONSTRATION OF KNOWLEDGE - COOKING TIMES AND TEMPERATURES

     The kitchen manager was unable to demonstrate knowledge of safe cooking temperatures.

     Correction: The person in charge shall obtain training or training materials on safe cooking temperatures so they are able to demonstrate knowledge and train employees. Provided cooking factsheet and provided education during inspection.

     Code 2-102.11 (C) (6)

   • Not serious Priority Foundation Corrected on site

     THAWING - REDUCED OXYGEN PACKAGED FISH

     Vacuum Sealed (ROP) salmon was found with the package intact in the 4 drawer cooler.

     Correction: Adjust procedures or methods to properly thaw foods. Salmon was discarded during inspection.

     Code 3-501.13 (E)

   • Not serious Priority Foundation

     CONSUMER ADVISORY - DISCLOSURE STATEMENT

     Consumer advisory is missing the disclosure statement on the Breakfast Menu.

     Correction: Properly identifiy those food items that require a consumer advisory on the breakfast menu.

     Code 3-603.11 (B)

   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No chlorine test kit is available for monitoring sanitizer concentration.

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

     Code 4-501.116

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Meat slicer and can opener were found visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core

     TOILET FACILITIES - RECEPTACLES - COVERED

     Female bathroom (upper) is not provided with a covered waste receptacle.

     Correction: Provide a covered waste receptacle in female bathroom for use with sanitary napkins.

     Code 5-501.17

6. May 9, 2024 Routine · 2 priority, 5 priority foundation, 1 core, 1 repeat
   • Serious Priority

     NO BARE HAND CONTACT WITH RTE-FOODS

     Chef was observed handling ready-to eat food (toast) with their bare hands.

     Correction: Employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods. Toast was discarded and provided education to chef during inspection.

     Code 3-301.11 (B)

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Rt Side Bar Cooler (#10) was found holding at 51°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. TCS Foods (whipped cream and opened juice) were discarded during inspection. Do not use for TCS foods or have cooler serviced. Unopened juice was moved to the Left bar cooler.

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

   • Not serious Priority Foundation Corrected on site

     DEMONSTRATION OF KNOWLEDGE - COOKING TIMES AND TEMPERATURES

     The Chef was not able to demonstrate knowledge of safe cooking temperatures.

     Correction: The person in charge shall obtain training or training materials on safe cooking temperatures so they are able to demonstrate knowledge and train employees. Provided factsheet on proper cook temps during inspection.

     Code 2-102.11 (C) (6)

   • Not serious Priority Foundation Corrected on site

     PACKAGE INTEGRITY

     Multiple dented cans observed on the can rack.

     Correction: Discard any damaged boxes with food that is potentially contaminated or adulterated. Cans were removed from service during inspection.

     Code 3-202.15

   • Not serious Priority Foundation Corrected on site

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for alfredo sauce. It was prepared and poured into a 3 gal cambro container and left on counter with a cover.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Cover was removed and cambro was placed in an ice bath with a spoon for continuous stirring. Provide education and factsheet on Cooling during inspection.

     Code 3-501.15 (A)

   • Not serious Priority Foundation Repeat

     CONSUMER ADVISORY - PROVIDED

     The consumer advisory on menu is missing astericks next to items that are offered raw or undercooked.

     Correction: When menu is reprinted, add an astericks next to items that are offered raw or undercooked (burgers, steaks, eggs).

     Code 3-603.11 (A)

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     The QUAT test strips (2020) and Chlorine (2019) are expired.

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

     Code 4-302.14

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Multiple boxes found on the floor of the WI Cooler and WI Freezer.

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

     Code 3-305.11 (A) (3)

7. Nov 14, 2023 Routine · 3 priority, 3 priority foundation, 1 repeat
   • Serious Priority Corrected on site

     RESPONSIBILITY OF FOOD EMPLOYEES AND CONDITIONAL EMPLOYEES TO REPORT

     Food employee was not aware of the signs, symptoms or illness they are required to report to the person in charge.

     Correction: Train employees on the signs, symptoms and diagnosis of foodborne disease. Provided education and factsheet during inspection.

     Code 2-201.11 (E)

   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Raw Turkey burger and burger found stored over ready to eats in the left prep cooler.

     Correction: Cooler was reorganized puttin the raw products on the bottom.

     Code 3-302.11 (A) (1)

   • Serious Priority Corrected on site

     COOLING - 6-HOUR COOLING PARAMETER

     Pulled pork was found at 46F after 12+ hours cooling in the WI Cooler.

     Correction: Product was discarded during inspection. Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period.

     Code 3-501.14 (A)

   • Not serious Priority Foundation Corrected on site

     NON-CONTINUOUS COOKING OF RAW ANIMAL FOODS - WRITTEN PLAN

     The non-continuous cook process for the chicken wings has no prior approval.

     Correction: After discussion of the requirements of a non-continuous cook plan, establishment will discontinue practice of non-continuous cooking. Contact inspector for full list of requirements if establishment would like to continue.

     Code 3-401.14 (F)

   • Not serious Priority Foundation Corrected on site

     THAWING - REDUCED OXYGEN PACKAGED FISH

     ROP salmon fillets were found with the seal intact in the WI Cooler.

     Correction: Adjust procedures or methods to properly thaw foods. ROP salmon fillets (38F) were cut open during inspection.

     Code 3-501.13 (E)

   • Not serious Priority Foundation Repeat

     CONSUMER ADVISORY - PROVIDED

     The consumer advisory on menu is missing astericks next to any items offered raw or undercooked.

     Correction: When menu is reprinted, provide an astericks next to any animal foods served in a raw or undercooked condition.

     Code 3-603.11 (A)

8. May 31, 2023 Routine · 1 priority foundation, 2 core, 3 repeat
   • Not serious Priority Foundation Repeat

     CONSUMER ADVISORY - PROVIDED

     The consumer advisory on menu is missing an astericks next to any item offered raw or undercooked.

     Correction: When the menu is reprinted provide an astericks next to any animal foods served in a raw or undercooked condition.

     Code 3-603.11 (A)

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

     Shelving in the dry storage are made with unsealed wood.

     Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth material. Seal the wood with either a high gloss paint or wrap in a vinyl coating. REPEAT VIOLATION

     Code 4-101.19

   • Not serious Core Repeat

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

     There is a whole in the ceiling in the back dry storage with exposed insulation.

     Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace ceiling in this area. If in process the area should be covered with plastic.

     Code 6-501.11