Dundee's Roadhouse

Year by year

Inspections

1. Sep 15, 2026 Routine · 1 priority, 1 priority foundation, 1 core, 1 repeat
   • Serious Priority Corrected on site

     DATE MARKING - DISPOSITION

     Heavy whipping cream in Avantco 2-door cooler was expired and not date marked with the opening date.

     Correction: Kitchen manager voluntarily discarded this product.

     Code 3-501.18 (A)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     The interior surface of the ice machine in the basement is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition. Regularly clean the inside of the ice machine

     Code 4-601.11 (A)

   • Not serious Core Repeat Corrected on site

     PROPER COOLING METHODS - IN EQUIPMENT

     Taco meat in Avantco 2-door cooler is observed cooling while fully covered.

     Correction: Kitchen manager placed taco meet in a larger, more shallow container and placed in cooler uncovered.

     Code 3-501.15 (B)

2. Oct 1, 2025 Follow Up · No items found

   No violations cited.

3. Sep 16, 2025 Routine · 3 priority, 2 priority foundation, 1 core
   • Serious Priority Corrected on site

     NO BARE HAND CONTACT WITH RTE-FOODS

     Employee observed handling a ready-to eat burger with their bare hands.

     Correction: Employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods. Provided training to employee to not handle RTE foods with bare hands. Provided the DATCP fact sheet, "Wearing Disposable Gloves in Food Service".

     Code 3-301.11 (B)

   • Serious Priority Corrected on site

     COOLING - 6-HOUR COOLING PARAMETER

     Cooked chicken (about a 1/2 gallon in volume) was observed sitting on a prep table in the kitchen. The kitchen manager stated that the food was cooked and placed on the prep table to cook since this morning. The food temped at 74°F at 3:19pm. The food has not cooled within 135°F to 70°F within 2 hours.

     Correction: 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. The establishment voluntarily discarded the chicken.

     Code 3-501.14 (A)

   • Serious Priority

     TCS FOOD - COLD HOLDING

     1. Whipped butter with a "Keep Refrigerated" manufacturer label is cold held at 78°F at room temperature on the prep unit cutting board in the kitchen. 2. Cheddar cheese, ham, and beef brisket are cold held at 47°F, 44°F, and 44°F, respectively.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Assess foods for temperature abuse and discard as applicable. Assess the prep unit to see if maintenance or repair is required or if the setting needs to be adjusted.

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

   • Not serious Priority Foundation Corrected on site

     DEMONSTRATION OF KNOWLEDGE - COOKING TIMES AND TEMPERATURES

     The Person in Charge (PIC) is unable to demonstrate knowledge of safe cooking temperatures for their raw burger patties.

     Correction: Provided training to the PIC. Provided the DATCP fact sheet, "Cooking: Time-Temperature Control for Safety FOods (TCS)" to the PIC.

     Code 2-102.11 (C) (6)

   • Not serious Priority Foundation Corrected on site

     DEMONSTRATION OF KNOWLEDGE - COLD HOLDING, COOLING. REHEATING, AND HOT HOLDING

     The Person in Charge (PIC) is unable to demonstrate knowledge of proper temperatures regarding cooling.

     Correction: Provided training to the PIC regarding cooling time and temperature requirement. Provided the DATCP fact sheet, "Proper Ways to Cool Cooked Foods".

     Code 2-102.11 (C) (7)

   • Not serious Core Corrected on site

     PROPER COOLING METHODS - IN EQUIPMENT

     Cooked rice is observed cooling in the kitchen Avantco 2-door cooler with the lid fully covered.

     Correction: Provide containers that facilitate heat transfer, such as metal pans, and loosely cover food items during the cooling process so that heat is allowed to escape. Provided training to the PIC. Provided the DATCP fact sheet, "Proper Ways to Cool Cooked Foods". The establishment transferred the rice to two separate metal containers to further cool the rice.

     Code 3-501.15 (B)