Country Rose

Year by year

Inspections

1. Apr 7, 2026 Routine · 1 priority foundation, 1 core
   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     The interior sides and back wall of the coffee counter ice machine has white residue buildup.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

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

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

     Code 3-305.11 (A) (3)

2. Oct 14, 2025 Routine · 1 priority foundation, 2 core, 1 repeat
   • Not serious Priority Foundation Corrected on site

     RTE/TCS FOOD - DATE MARKING METHODS

     Date marking method for foods that are frozen is inadequate. Establishment is not updating the date marking once items are removed from the freezer. Education provided during inspection and products were updated.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with an approved method of date marking. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (D)

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     The bakery walk-in freezer is not maintained in good repair and has ice buildup on the floor. The buildup is not on any food products.

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

     Code 4-501.11 (A)

   • Not serious Core

     SINGLE-USE AND SINGLE SERVICE ARTICLES - PROHIBITIONS

     Single-use articles are being stored on the floor in the back storage area.

     Correction: Store single-service or single-use articles, clean equipment and utensils and laundered linens in areas that are not subject to contamination.

     Code 4-903.12

3. May 29, 2025 Routine · 1 priority, 1 priority foundation, 4 core
   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     TCS food in two locations was cold held above 41°F. 1) TCS food in True 1 door cooler in the kitchen. Food was moved during inspection. 2) TCS food in cookline prep cooler. Food was at 44F and temperature was adjusted during inspection. Owner agreed to monitor temperature and send picture of temperature when it dropped.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Text Lindsey pictures of temperature when cooler is adjusted.

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

   • Not serious Priority Foundation Corrected on site

     THAWING

     Hash browns is being improperly thawed at room temperature. Food was moved to cooler during inspection.

     Correction: Adjust procedures or methods to properly thaw foods.

     Code 3-501.13 (A) - (D)

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment. Owner stated she was already signed up for a class in July.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 Days.

     Code 12-201.11 (A) (1)

   • Not serious Core Corrected on site

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

     Wiping cloth used for wiping surfaces stored in sanitizer bucker with a sanitizer at 0 PPM in both kitchens. Buckets were refilled 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

     VENTILATION HOOD SYSTEM - DROP PREVENTION

     There is an accumulation of grease and dust on the ventilation hood system above the grill.

     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

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     The seal on the true 1 door cooler in kitchen has a broken seal and is not maintained in good repair.

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

     Code 4-501.11 (A)

4. May 29, 2024 Routine · 1 priority, 1 core, 1 repeat
   • Serious Priority Repeat Corrected on site

     DATE MARKING - DISPOSITION

     Diced tomatoes in the cookline prep cooler has exceeded its date mark and sausage is not provided with an incorrect date mark. Diced tomatoes were discarded and sausage date was corrected 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 Core

     FOOD CONTACT SURFACES - NON TCS FOOD - IMPROPER CLEANING

     Front ice machine not contacting TCS food is improperly cleaned. The ice machine has a residue.

     Correction: Clean utensil and equipment not contacting TSC food any time contamination occurs, at least every 24 hours, or at a frequency according to manufacturer specifications.

     Code 4-602.11 (E)

5. Nov 29, 2023 Routine · 3 priority, 1 core, 1 repeat
   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Raw eggs was observed in top portion of prep cooler over jam. Raw bacon was stored over cooked bacon in the kitch 3 door Manitowoc cooler. Items were rearranged 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

     REHEATING FOR HOT HOLDING

     Fresh tomato broth soup was not reheated to 135F within 2 hours. Soup was in kettle at 115F at 4 hours. Soup was heated to 165F during inspection.

     Correction: Adjust procedures and methods to properly reheat food. See handout.

     Code 3-403.11

   • Serious Priority Repeat Corrected on site

     DATE MARKING - DISPOSITION

     Home made french dressing and sweet & tang dressing has exceeded its date mark. Diced sausage that was frozen previously was not provided with a proper date mark. Dressing were discarded during inspection and sausage date mark was corrected.

     Correction: Dressings made in house must be dated and discarded after 7 days. Frozen foods need to be dated when it is prepped, frozen and thawed out and discarded at 7 days total.

     Code 3-501.18 (A)

   • Not serious Core

     FOOD LABELS - PROVIDED

     Packaged cup o cake and danishes is not labeled.

     Correction: Packaged foods shall be labeled as required by law.

     Code 3-602.11 (A)

6. May 31, 2023 Routine · 3 priority, 1 core, 2 repeat
   • Serious Priority Corrected on site

     FOOD ADDITIVES: PROTECTION FROM UNAPPROVED ADDITIVES

     Galaxy dust dusting powder in bakery is unedible. Dusting powder was removed from bakery during inspection and owner will follow up with compnay on edibility.

     Correction: Discontinue addition of unapproved color or food additives to food.

     Code 3-302.14

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Milk and juice in waitress 2 door cooler is cold held at 42-45°F. Items were moved to walk in cooler during inspection. Cooler was already in the process of getting fixed.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

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

   • Serious Priority Repeat Corrected on site

     DATE MARKING - DISPOSITION

     Ceasar salad dressing in cookline prep cooler has exceeded its date mark. Ceasar dressing 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 Core Repeat Corrected on site

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

     Wiping cloth used for wiping surfaces stored in water at 150 PPM Quatinary Sanitizer in the ktichen and bakery. Both buckets were remade to 200 PPM 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)