Rusted Roost Restaurant & Bar

Year by year

Inspections

1. Nov 12, 2025 Routine · No items found

   No violations cited.

2. Mar 13, 2025 Routine · 4 priority, 2 priority foundation, 1 repeat
   • Serious Priority Corrected on site

     SAFE UNADULTERATED AND HONESTLY PRESENTED

     Marinaded feta (done in house) noted with significant mold growth. Product dated Feb 5, 2025.

     Correction: Discard unsafe, adulterated or not honestly presented food items. Product disposed of during inspection

     Code 3-101.11

   • Serious Priority Corrected on site

     COOLING - 6-HOUR COOLING PARAMETER

     Soup placed in a metal pan approximately 5" thick which was from the soup hot holding well from the previous night (>6 hrs). Internal temperature was measued at 46.9F - not cooled within the 6 hour cooling requirement.

     Correction: If safe, reheat food to 165°F and restart the cooling process or 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. Soup was disposed of based on temperature abuse - failure to adequately cool. Product was not safe to reheat based on ~ 12 hours cooling and no documentation of either time temperature

     Code 3-501.14 (A)

   • Serious Priority Repeat Corrected on site

     DATE MARKING - DISPOSITION

     2 bags of marinaded feta in the basement refrigeration unit has exceeded its date mark or is not provided with a date mark. Bag was marked 2/5. Signficant mold growth noted in one of the bags.

     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. Product discarded

     Code 3-501.18 (A)

   • Serious Priority

     TOXIC SUBSTANCES - STORAGE

     3 spray bottles of chemical cleaners were noted hooked over a shelf which contains clean food contact equipment. Nozels were directly above equipment.

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

     Code 7-201.11 (B)

   • Not serious Priority Foundation

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for soup which is removed from the hot well. Product was noted approximately 5" deep in a metal container uncovered in the walk in cooler. Product was immediately adjacent to mashed potatoes which were also placed for cooling the previous night.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Product should be reduced to pans 2" and placed where there will be adequate air flow on all sides. Alternate method would be to place metal container in an ice bath to initiate cooling then transfer to refrigeration. Method must cool TCS food from 135-70F in the first 2 hours and cool to 41F in a total of 6 hours.

     Code 3-501.15 (A)

   • Not serious Priority Foundation

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at employee handwashing sink for hand drying.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

3. Apr 19, 2024 Follow Up · 2 priority
   • Serious Priority

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     Dish machine was not operarable and could not be tested . 4/19/24 Dishmachine tested >160F

     Correction: Warewashing unit must be operational and confirmed to properly complete sanitization cycle prior to being placed into use. 4/19/24 CORRECTED

     Code 4-501.114 (A) - (E)

   • Serious Priority

     SEWAGE - BACKFLOW PREVENTION

     A direct connection exists between the sewage system and a drain from one ice bin behind the bar. The other ice bin was not discharging to sanitary. A plastic tub was placed below the bin. Air gap drains should be installed on both ice bins. This is a priority backflow prevention issue.

     Correction: Design the sewage system in a manner that would preclude a direct connection between the sewage system and the drain from which food is placed. Remove the direct connection. Bin should not be used until the direct connection is removed. 4/19/24 CORRECTED

     Code 5-402.11

4. Feb 6, 2024 Routine · 2 priority, 2 core, 2 repeat
   • Serious Priority Corrected on site

     REHEATING FOR HOT HOLDING

     Soup and mashed potatos were improperly reheated. Items were placed directly in the holding unit from refrigeration. Temperatures measured 50-57 F after 40 minutes. .

     Correction: Adjust procedures and methods to properly reheat food. Foods should be rapidly reheated to 165F on the stove top then transfered to the holding unit and hot held at 135F. Products were removed from the unit and reheated on stove top to >165F within 15 minutes.

     Code 3-403.11

   • Serious Priority Corrected on site

     DATE MARKING - DISPOSITION

     Multiple containers of TCS food has exceeded its date mark or is not provided with a date mark.Multiple items were noted with dates in excess of 7 days.

     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. Items All items were removed and disposed of. All dates should be checked in a refrigeration units and any additional items date in excess of 7 days should be removed and disposed of.

     Code 3-501.18 (A)

   • Not serious Core Repeat

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Various items stored in unlabeled containers. Including nuts, oils, spices and other ingredient items.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.Labels are not required on items that are readlily identifiable such as rice and pasta.

     Code 3-302.12

   • Not serious Core Repeat

     WAREWASHING - MECHANICAL HOT WATER - TEMPERATURE MEASURING DEVICES

     An irreversible registering thermometer (thermal test sticker) is not provided for measuring utensil surface temperatures in the hot water mechanical warewashing operation.

     Correction: Provide an irreversible registering thermometer/ thermal label to periodically check surface temperature of utensils following high temp sanitizing cycle .

     Code 4-302.13 (B)

5. Jun 26, 2023 Pre-inspection Follow Up · 1 core, 1 repeat
   • Not serious Core Repeat

     WAREWASHING - MECHANICAL HOT WATER - TEMPERATURE MEASURING DEVICES

     An irreversible registering thermometer or thermal labels are not provided for measuring utensil surface temperatures in the hot water mechanical warewashing operation.

     Correction: Provide an irreversible registering thermometer or thermal labels to adequately check surface temperature of sanitizing cycle. .

     Code 4-302.13 (B)

6. Jun 20, 2023 Pre-inspection · 2 priority, 1 priority foundation, 5 core
   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Raw shell eggs stored above ready-to-eat food stored in the walk in cooler.

     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

     SEWAGE - BACKFLOW PREVENTION

     A direct connection exists between the sewage system and a drain from the soda machine ice bin in the kitchen.

     Correction: Design the sewage system in a manner that would preclude a direct connection between the sewage system and the drain from which food is placed. Remove the direct connection.

     Code 5-402.11

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - HANDWASHING ONLY

     Handwashing sink noted with the water supply attached leading to the chemical management system.

     Correction: Keep handwashing sink free of obstructions at all times to allow for frequent handwashing.Disconnect the T and connect the chemical system to another water source.

     Code 5-205.11 (B)

   • Not serious Core Corrected on site

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Large rolling storage bin was not labeled with the common name of the contents.

     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

     WAREWASHING - MECHANICAL HOT WATER - TEMPERATURE MEASURING DEVICES

     An irreversible registering thermometer or thermal labels are not provided for measuring utensil surface temperatures in the hot water mechanical warewashing operation.

     Correction: Provide an irreversible registering thermometer or thermal labels to adequately check surface temperature of sanitizing cycle. .

     Code 4-302.13 (B)

   • Not serious Core

     HANDWASHING SINKS, INSTALLATION - NON-HAND OPERATED

     Handwashing sink is not non-hand operated or is operating incorrectly. Kitchen hand wash sink near the walk in cooler has a hot water handle which is improperly installed.

     Correction: Employee handwashing sinks shall be non hand operated and if metered shall provide a flow of water without the need for reactivation for at least 15 seconds. Orient hot water handle so that it can easily be turned off without using the hand.

     Code 5-202.12 (C)

   • Not serious Core

     SURFACE CHARACTERISTICS - INDOOR AREAS

     Open access where the dumb waitor will be installed and the open access above the walk in cooler open with exposed bare wood and other non-cleanable materials.

     Correction: Repair area or replace with approved materials. Walls, floors and ceilings shall be smooth, durable and easily cleanable. If located in areas subject to moisture they shall also be non-absorbent. Place a simple washable barrier over the 2 access points cited.

     Code 6-101.11

   • Not serious Core

     HANDWASHING SIGNAGE

     No handwashing signage provided at kitchen or bathroom handwashing sinks

     Correction: Provide handwashing signage at all handwashing sinks used by food employees.Signs provided - post signage at all handwashing sinks.

     Code 6-301.14