Deforest Family Restaurant

Year by year

Inspections

1. Apr 7, 2025 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Raw shell eggs stored over ready to eat foods in walk-in cooler.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

   • Not serious Good Retail Practice

     GOOD REPAIR - FOOD CONTACT SURFACES

     Plastic container storing cooked potatoes in walk-in cooler is cracked.

     Correction: Provide food contact surfaces that are smooth, free of sharp edges, and are free from breaks and cracks.

     Code WFC 4-202.11

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     Top portion of ground beef in top of cookline prep cooler at 47F. One of the tartar sauce cups in wait staff cooler at 44F.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - LABELING

     Two chemical spray bottles are not labeled with the contents.

     Correction: Provide labels for toxic items used in the food establishment.

     Code WFC 7-101.11; 7-102.11

2. Jun 27, 2023 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Several non-food surfaces are unclean: 1. Plastic covering on clean dish rack. 2. Dust buildup on walk-in cooler fan.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code WFC 4-601.11(C)

   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Cooked noodles in stand up cooler on cookline improperly cooled in deep plastic container.

     Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

     Code WFC 3-501.15

   • Not serious Good Retail Practice

     GOOD REPAIR - EQUIPMENT

     Cracked plastic lid on flour bin. Duct tape on handle of grill scrapper.

     Correction: Maintain equipment in good repair.

     Code WFC 4-501.11

   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING

     2-basin prep sink is not draining well and overflowing on the right side.

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.

     Code WFC 5-205.15

   • Not serious Good Retail Practice Corrected on site

     PEST - DOOR/WINDOW OPEN

     Back screen door is in poor repair and has large gaps that could allow pest entry.

     Correction: Keep door or window closed or repair screen door.

     Code WFC 6-202.15

   • Not serious Good Retail Practice Corrected on site

     STORAGE - IN-USE UTENSILS

     Soup ladles hung on piping and in contact with soiled water line. Knives in back prep area stored in between piping and wall.

     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 degrees F.

     Code WFC 3-304.12

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - HOT HOLDING

     Chicken and wild rice soup that is waiting to be put out on wait staff station being held at 108F.

     Correction: Maintain hot TCS foods at or above 135 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     Ham in top of container in top of prep cooler is at 46F.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - LABELING

     Container of winter salt is not labeled.

     Correction: Provide labels for toxic items used in the food establishment.

     Code WFC 7-101.11; 7-102.11

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - SEPARATION

     WD40 stored on shelf over meat slicer and prep table.

     Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.

     Code WFC 7-201.11; 7-301.11

   • Not serious Good Retail Practice

     WIPING CLOTHS

     Wet wiping cloths improperly stored on counters.

     Correction: Store wiping cloths in a container of sanitizer solution when not in use. Wet cloths used with raw animal foods shall be kept in a separate sanitizing solution.

     Code WFC 3-304.14

3. Jan 16, 2020 Routine Inspection · No Reinspection Required

   No violations cited.

4. Apr 3, 2018 Routine Inspection · No Reinspection Required

   No violations cited.

5. Feb 13, 2017 Routine Inspection · No Reinspection Required

   No violations cited.

6. Mar 14, 2016 Routine Inspection · No Reinspection Required

   No violations cited.

7. Mar 16, 2015 Routine Inspection · No Reinspection Required

   No violations cited.

8. Apr 23, 2014 Routine Inspection · No Reinspection Required

   No violations cited.

9. May 8, 2013 Routine Inspection · No Reinspection Required

   No violations cited.

10. Jun 7, 2012 Routine Inspection · No Reinspection Required

    No violations cited.