County Line Tavern

Year by year

Inspections

1. Jun 30, 2026 Routine · 1 priority foundation, 1 core
   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Ice machine interior is visibly soiled with slime mold.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core

     EQUIPMENT AND UTENSILS - CAN OPENERS - SHARP

     Cutting or piercing part on can opener is dull.

     Correction: Replace cutting or piercing part to reduce the hazard of metal fragments caused by dull or worn parts.

     Code 4-501.11 (C)

2. Oct 24, 2024 Routine · 2 core
   • Not serious Core

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Flour is stored in unlabeled container.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code 3-302.12

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of cardboard pickle box is soiled with mold.

     Correction: Remove any contaminated boxes.

     Code 4-601.11 (C)

3. Oct 19, 2023 Routine · 2 priority
   • Serious Priority

     COOLING - 6-HOUR COOLING PARAMETER

     Potato Soup in walk-in cooler at 45°F has not cooled within 6 hour timeframe. Food was placed into Walk-In Cooler the previous day.

     Correction: Discard the food item. 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. Do not simply place hot bulk food items such as soup or chili into the walk-in. Portion out food into smaller containers, keep food uncovered while cooling, and stir often (preferrably with an ice paddle) to ensure that foods are cooled quickly enoug

     Code 3-501.14 (A)

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Food items in Sandwich Make Table are cold held at 45°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Make tabler turned down and was holding at 41°F by the time inspection was concluded.

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