Perkins Restaurant & Bakery 1048

Year by year

Inspections

1. May 22, 2026 Re-Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FREQUENCY/CONTAMINATION - Not Corrected

     Cookline spatulas used with TCS food not cleaned at least every 4 hours. PIC informed spatulas are used all day.

     Correction: Wash, rinse, then sanitize food contact surfaces used with TCS food at least every 4 hours and any time contamination has occurred.

     Code WFC 4-602.11

   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING - Not Corrected

     Rinse compartment of 3-compartment sink is slow to drain.

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

     Code WFC 5-205.15

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN - Not Corrected

     Cookline wall behind equipment and sides of equipment are soiled with heavy accumulation of grease. Surface of ice bin by soda station is wet and soiled with mold.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code WFC 6-501.12

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN - Not Corrected

     Cookline wall behind equipment and sides of equipment are soiled with heavy accumulation of grease.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code WFC 6-501.12

   • Serious Priority (CDC risk factor)

     RESPONDING TO CONTAMINATION EVENTS - Not Corrected

     The food establishment does not have procedures for employees to follow when responding to vomiting or diarrheal events.

     Correction: Provide procedures for employees to follow when responding to vomiting or diarrheal events.

     Code WFC 2-501.11

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL - Not Corrected

     The sanitizer concentration for the wiping cloth bucket in the server station in 0-100ppm.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Serious Priority (CDC risk factor) Repeat Corrected on site

     TEMPERATURE - COOLING - Not Corrected

     1) Hashbrowns made at 9:30-10am cooling in 4 metal pans piled ~4" deep in middle temping at 87-99F in middle at 2:30pm. 2) Brown gravy made at 12:14pm cooling in quart pans covered with plastic wrap with condensation temping at 97F at 2:45pm. At 3:45pm, gravy tempting at 72F.

     Correction: Rapidly cool cooked food 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 food prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less.

     Code WFC 3-501.14

   • Serious Priority (CDC risk factor) Repeat Corrected on site

     TEMPERATURE - COOLING - Not Corrected

     5/22: White gravy in walk-in cooler in 3 metal pans dated with prep date of 5/22-5/23 with condensation on lid at 53F around 2:15pm. Prep time unknown.

     Correction: Rapidly cool cooked food 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 food prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less.

     Code WFC 3-501.14

2. May 12, 2026 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FREQUENCY/CONTAMINATION

     Cookline spatulas used with TCS food not cleaned at least every 4 hours. PIC informed spatulas are used all day.

     Correction: Wash, rinse, then sanitize food contact surfaces used with TCS food at least every 4 hours and any time contamination has occurred.

     Code WFC 4-602.11

   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING

     Rinse compartment of 3-compartment sink is slow to drain.

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

     Code WFC 5-205.15

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     Cookline wall behind equipment and sides of equipment are soiled with heavy accumulation of grease. Surface of ice bin by soda station is wet and soiled with mold.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code WFC 6-501.12

   • Serious Priority (CDC risk factor)

     RESPONDING TO CONTAMINATION EVENTS

     The food establishment does not have procedures for employees to follow when responding to vomiting or diarrheal events.

     Correction: Provide procedures for employees to follow when responding to vomiting or diarrheal events.

     Code WFC 2-501.11

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The sanitizer concentration for the wiping cloth bucket in the server station in 0-100ppm.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Serious Priority (CDC risk factor) Repeat Corrected on site

     TEMPERATURE - COOLING

     1) Hashbrowns made at 9:30-10am cooling in 4 metal pans piled ~4" deep in middle temping at 87-99F in middle at 2:30pm. 2) Brown gravy made at 12:14pm cooling in quart pans covered with plastic wrap with condensation temping at 97F at 2:45pm. At 3:45pm, gravy tempting at 72F.

     Correction: Rapidly cool cooked food 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 food prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less.

     Code WFC 3-501.14

3. Feb 20, 2025 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor)

     COOLING METHODS

     In walk-in cooler, hashbrowns made 2/19 in metal hotel pan ~2" deep with heavy layer of condensation on lid. Mac n' cheese made 2/19 with heavy condensation on lid.

     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

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     In walk in cooler, several gravy's with discard date of 2/17. Mac n' cheese with no date. In server 1-door cooler, milk with no date (best by date printed on carton 2/18).

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - WHEN

     Employee observed not washing hands after handling phone, dirty dishes, and then putting on gloves at a food prep station.

     Correction: Before putting on gloves or before working with food, clean equipment, utensils, and unwrapped single use or single service articles, food employees shall properly wash their hands.

     Code WFC 2-301.14

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for the sanitizer lactic acid is not available.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - REHEATING

     Employee observed restocking server station with 2nd reheat chicken soup 66-135F, tomato soup 155F, and gravy 150F.

     Correction: Adjust procedures and methods to properly reheat food intended for hot holding to at least 165 degrees F within 2 hours.

     Code WFC 3-403.11

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - HOT HOLDING

     Gravy sauces in cookline hot holding unit filled above fill line and top layer below 135F. Light brown gravy 88-145F, white gravy 107-185F.

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

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     1) In prep cooler, raw shell eggs stacked above fill line at 49F. 2) In adjacent 1-door cooler, carton of raw shell eggs at 50F. 2) PIC informed carton had been out at room temperature ~30minutes. 3) 2-door freezer, top section has one container of tater tots at 28F and are soft, there are not other items stored in this unit. Bottom section of freezer not in use.

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

     Code WFC 3-501.16

   • Not serious Good Retail Practice

     THERMOMETER - MISSING STEM

     No thermometer is present for monitoring internal food temperatures (0-220 degrees F range). Digital thermometer does not work. Stem thermometer not calibrated, reading less than 20F when in ice bath (should read 32F).

     Correction: Provide and use a thermometer capable of taking internal food temperatures.

     Code WFC 4-302.12

4. Dec 27, 2022 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING - Not Corrected

     12/27 Update: plumber has been to establishment and needed to order parts for handwash sink repairs; will return to repair handwash sinks and leaking drain on handwash once parts have arrived. The drainline of the handsink near to the walk in cooler door has a drip when water enters the waste line; the cold water handles are not operational on two handwash sinks: the handwash sink near to the dish machine and the handwash sink at the front register/pie display cooler.

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

     Code WFC 5-205.15

5. Dec 14, 2022 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Non-food contact surfaces are soiled and unclean: extensive cleaning needed on front and side surfaces and handles of cold holding equipment, microwaves inside and out, front and door of ice machine.

     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)

     CLEAN - FOOD CONTACT SURFACES

     Shield in ice machine is visibly soiled. Nozzles of orange juice dispenser have a build up of residue.

     Correction: Maintain food contact surfaces in a clean condition. Being careful to not contaminate ice, use a wash, rinse, sanitize process to clean the ice shield. Orange juice dispenser nozzles should also undergo a wash/rinse/sanitize on a regular basis.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Containers of hydrated hashbrowns in walk in were stored to a depth of 8 inches in containers. Product had been in the walk in for approx 2.5 hours and temperature was 99F and 109F of two different containers.

     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

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Milk in center cooler on server side of Expo was expired, dated 12/11/22. In upright cooler on right side of grill, pre-portioned mac n cheese and pre portioned corned beef hash was not datemarked.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Serious Priority (CDC risk factor)

     EMPLOYEE HEALTH REPORTING

     Employees have not been informed they must report symptoms, lesions containing pus, diagnosis of foodborne illness, and situations of exposure to foodborne illness to the person in charge.

     Correction: Person in charge shall inform or retrain food employees on required reporting of symptoms, lesions containing pus, diagnosis of foodborne illness and situations of exposure to foodborne illness.

     Code WFC 2-201.11

   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING

     The drainline of the handsink near to the walk in cooler door has a drip when water enters the waste line; the cold water handles are not operational on two handwash sinks: the handwash sink near to the dish machine and the handwash sink at the front register/pie display cooler.

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

     Code WFC 5-205.15

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - WHEN

     Employee observed not washing hands between glove changes and after handling raw steak and before donning new gloves. .

     Correction: Before putting on gloves or before working with food, clean equipment, utensils, and unwrapped single use or single service articles, food employees shall properly wash their hands.

     Code WFC 2-301.14

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - SOAP

     Soap not available at food employee handwash sink at front register and pie display cooler.

     Correction: Provide hand soap at handsink to facilitate proper handwashing.

     Code WFC 6-301.11

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     Kitchen floors are soiled and heavily soiled in hard to reach areas such as under sinks and shelving units.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code WFC 6-501.12

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - HOT HOLDING

     On cook side of Expo, tabletop hot hold unit, white gravy at 129F; on server side of Expo, chicken noodle soup and tomato soup held at 125F and 127F respectively.

     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

     Eggs on prep cooler shelf held at room temperature.

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

     Code WFC 3-501.16

6. Nov 19, 2019 Pre-Inspection · No Reinspection Required

   No violations cited.