Bucktail Lodge - Food

Year by year

Inspections

1. Jun 9, 2026 Routine · 2 priority, 2 priority foundation, 1 core, 2 repeat
   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Tomatoes cold held in prep cooler was 48 degrees.

     Correction: Cooler was adjusted to 38 degrees. Food temperature was checked and started to cool at a rate to meet cooling parameters. 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

     FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING

     Cutting boards are not sanitized before and after use.

     Correction: All cutting bords were cleaned and sanitized during the inspection. Clean and sanitize all utensils and equipment before contact with food.

     Code 4-702.11

   • Not serious Priority Foundation

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

     Code 2-501.11

   • Not serious Priority Foundation Repeat Corrected on site

     USING A HANDWASHING SINK - HANDWASHING ONLY

     Handwashing sink was observed to be used for pots and pans cleaning and is unavailable for proper handwashing.

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

     Code 5-205.11 (B)

   • 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 the counter. .

     Correction: Wiping cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses. New sanitizer and clean cloths were made and put into service during inspection.

     Code 3-304.14 (B) (1)

2. Jun 30, 2025 Routine · 3 priority, 2 priority foundation, 1 core
   • Serious Priority

     REHEATING FOR HOT HOLDING

     Meatballs, made in house, and marinara sauce with additional ingrediants was started to reheat at 11:00A and has not reached 165.0 degrees

     Correction: Adjust procedures and methods to properly reheat food in less than two hours. Unsafe food shall be discarded.

     Code 3-403.11

   • Serious Priority

     TCS FOOD - HOT HOLDING

     Marinara sauce was at 125 degrees after 3.5 hours.

     Correction: Increased temperature in cooler .Final temperature is. Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

     Code 3-501.16 (A) (1)

   • Serious Priority

     FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING

     Food contact surfaces such as prep table surfaces] not sanitized after cleaning.

     Correction: Clean and sanitize all utensils and equipment before contact with food.

     Code 4-702.11

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Dirty pots and pans were stored in the hand sink.

     Correction: Keep handsinks clear of any thing that prevent the use of the sink.

     Code 5-205.11 (A) and (C)

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - HANDWASHING ONLY

     Handwashing sink observed to be full of dishes during inspection and is unavailable for proper handwashing.

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

     Code 5-205.11 (B)

   • Not serious Core

     HANDWASHING SIGNAGE

     No handwashing signage provided at kitchen handwashing sink.

     Correction: Provide handwashing signage at all handwashing sinks used by food employees.

     Code 6-301.14

3. Apr 9, 2024 Routine · 3 priority foundation, 1 repeat
   • Not serious Priority Foundation Repeat

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

     Code 2-501.11

   • Not serious Priority Foundation

     CONSUMER ADVISORY - PROVIDED

     Consumer advisory is provided on the last page of the menu.

     Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition. The advisory needs to connect to items on the menu that can be undercooked

     Code 3-603.11 (A)

   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No 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