Dover Inn

Year by year

Inspections

1. Sep 11, 2026 Routine · 2 core
   • Not serious Core Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Single-use cups are improperly used as scoops scored inside the bulk spice containers. The cups were removed 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

     VENTILATION HOOD SYSTEM - DROP PREVENTION

     The exhaust ventilation hood system is soiled with grease and food debris.

     Correction: Provide, repair, or replace the exhaust ventilation hood system so that grease or condensation is prevented from draining or dripping onto food, equipment, utensils, linens, single service or single use articles.

     Code 4-204.11

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

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Raw shelled eggs were stored above saurkraut in the 2-door prep cooler. The items were moved 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)

   • Not serious Core

     VENTILATION HOOD SYSTEM - DROP PREVENTION

     The filters of the exhaust ventilation hood system are soiled with grease and food debris.

     Correction: Provide, repair, or replace the exhaust ventilation hood system so that grease or condensation is prevented from draining or dripping onto food, equipment, utensils, linens, single service or single use articles.

     Code 4-204.11

3. Jul 18, 2025 Routine · 1 priority foundation, 2 core, 1 repeat
   • Not serious Priority Foundation Corrected on site

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at employee handwashing sink for hand drying in the kitchen. The paper towel was refilled during inspection.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

   • Not serious Core Repeat Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Single use cups are improperly used in a number of bulk spices as scoops. The cups were removed 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

     VENTILATION HOOD SYSTEM - DROP PREVENTION

     The filters of the exhaust ventilation hood system is soiled with grease and food debris.

     Correction: Provide, repair, or replace the exhaust ventilation hood system so that grease or condensation is prevented from draining or dripping onto food, equipment, utensils, linens, single service or single use articles.

     Code 4-204.11

4. Jan 31, 2025 Routine · 1 priority, 1 priority foundation, 1 core, 1 repeat
   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     On 2 occasions raw product was stored over RTE product. 1) Raw ground beef was stored over dressings in 2 door prep cooler. 2) Raw sausage was stored over cheese in pizza prep cooler. Both was moved 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)

   • Not serious Priority Foundation Repeat

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No test kit is available for monitoring the chlorine sanitizer concentration.

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

     Code 4-501.116

   • Not serious Core Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     2 knives were stored inappropriately above the 2 door prep cooler under a pan. Knives were removed 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

5. Jun 11, 2024 Routine · 4 priority foundation, 3 core, 2 repeat
   • Not serious Priority Foundation Corrected on site

     WHERE TO WASH

     Employee was observed not washing hands and when asked where she washes hands, she stated the 'bleach bucket.' Proper handsink use was discussed and employee used that handsink the rest of the inspection.

     Correction: Employees shall wash their hands in a designated handwash sink. Handwashing is prohibited in food preparation, warewashing and mop sinks.

     Code 2-301.15

   • Not serious Priority Foundation Corrected on site

     THAWING

     Shrimp was observed being improperly thawed without an overflow of water in a bucket. Water was flowed over the shrimp during inspection.

     Correction: Adjust procedures or methods to properly thaw foods.

     Code 3-501.13 (A) - (D)

   • 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 Repeat

     FOOD CONTACT SURFACES - SOILED

     Meat slicer is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core Repeat Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Condiment container was observed to be used as a scoop in the melted butter. Condiment container was replaced with ladle 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

     FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

     Sack of potatos is not protected from potential contamination. Potatos was stored next to handsink where wet hands splashed onto potatos.

     Correction: Move potatos to different location.

     Code 3-307.11

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The fan next to food prep area has an accumulation of dust 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

6. Dec 8, 2023 Routine · 2 priority, 2 priority foundation, 3 core, 4 repeat
   • Serious Priority Corrected on site

     WHEN TO WASH

     Employee observed not washing hands after touch raw chicken and dirty dishes. Employee was instructed to was hands and discussion was had.

     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 Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     In pizza prep cooler, raw sausage was stored over cheese and cut veggies. In walk in cooler, cooked bacon was stored over ribs. Items were moved 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)

   • Not serious Priority Foundation Repeat

     FOOD CONTACT SURFACES - SOILED

     Meat slicer and can opener is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation Repeat

     HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE

     Hot water temperature at handwashing sink is at 145°F.

     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

     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 90 days.

     Code 12-201.11 (A) (1)

   • Not serious Core Repeat Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Scoop without handle (to go cup) was used in butter. To go cup was removed 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 Repeat

     VENTILATION HOOD SYSTEM - DROP PREVENTION

     The hood above the grill and deep friers has and accumulation of grease and dust.

     Correction: Provide, repair, or replace the exhaust ventilation hood system so that grease or condensation is prevented from draining or dripping onto food, equipment, utensils, linens, single service or single use articles.

     Code 4-204.11

7. Jun 16, 2023 Routine · 4 priority foundation, 2 core, 3 repeat
   • Not serious Priority Foundation Repeat

     FOOD CONTACT SURFACES - SOILED

     The meat slicer and can opener is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation

     HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE

     Hot water temperature at handwashing sink in kitchen is at 145°F.

     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 Priority Foundation Repeat

     USING A HANDWASHING SINK - HANDWASHING ONLY

     Bar handwashing sink observed to be used as a dump sink during inspection and is unavailable for proper handwashing. Bar handwashing sink was cleared during inspection.

     Correction: Keep handwashing sink free of obstructions at all times to allow for frequent handwashing.

     Code 5-205.11 (B)

   • Not serious Priority Foundation Repeat Corrected on site

     HAND DRYING PROVISION

     No single-use toweling at bar handwashing sink for hand drying. Paper towel was provided during inspection.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

   • Not serious Core Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     To go cups are being used as a scoop in butter and spices. Cups were discarded 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. Discontinue use of to go cups and provide scoops with handles.

     Code 3-304.12

   • Not serious Core

     VENTILATION HOOD SYSTEM - DROP PREVENTION

     The hood of the exhaust ventilation hood system has an accumulation of dust and grease.

     Correction: Provide, repair, or replace the exhaust ventilation hood system so that grease or condensation is prevented from draining or dripping onto food, equipment, utensils, linens, single service or single use articles.

     Code 4-204.11