Katy's Log Cabin Restaurant

Year by year

Inspections

1. Nov 10, 2025 Follow Up · No items found

   No violations cited.

2. Nov 7, 2025 Routine · 3 priority, 2 priority foundation, 5 core
   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Raw perch and raw haddock are not just put out for lunch rush, but are cold held on ice at room temperature throughout the afternoon in the kitchen at 56°F and 47°F, respectively.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. The establishment moved the raw fish into a cooler to cool and cold hold during the inspection.

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

   • Serious Priority Corrected on site

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

     The CMA dishmachine in the kicthen tested at 0 PPM for the First Mark Quintet Chlorine Sanitizer that it uses. .

     Correction: Repair or adjust warewashing equipment to provide proper sanitizer concentration. During the inspection, the establishment replaced the sanitizer solution and the dishmachine tested at 100 PPM.

     Code 4-501.114 (A) - (E)

   • Serious Priority Corrected on site

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

     The bar 4-compartment sanitizer concentration tested at 100 PPM for the 1-G Steramine Tablet quaternary ammonium compound (QAC) sanitizer. The manufacturer instruction states to use the sanitizer at 200-400PPM.

     Correction: Provided training to employees and the employee increased the sanitizer concentration to 200 PPM.

     Code 4-501.114 (A) - (E)

   • Serious Priority

     SEWAGE - BACKFLOW PREVENTION

     1. The food prep sink only has about a half inch of air gap at the catch recepticle. 2. The bar ice chest only has an air break at the catch recepticle.

     Correction: Provide an air gap per plumbing code, SPS 382, for the food prep sink and the bar ice chest. Please email the inspector pictures for verification once the corrections are completed.

     Code 5-402.11

   • Not serious Priority Foundation Corrected on site

     DEMONSTRATION OF KNOWLEDGE - DIAGNOSIS AND SYMPTOMS OF ILLNESS

     Person in charge (PIC) is unable to demonstrate knowledge regarding signs and symptoms of foodborne illness.

     Correction: Provided training to the PIC on foodborne illness signs and symptoms. Provided the DATCP Employee Illness Decision Guide.

     Code 2-102.11 (C) (3)

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     The quaternary ammonium compound (QAC) sanitizer test kit is expired.

     Correction: Provide a non-expired QAC test kit or other device for measuring the concentration of sanitizing solutions.

     Code 4-302.14

   • Not serious Core

     EQUIPMENT AND UTENSILS - MATERIAL FOR CONSTRUCTION AND REPAIR

     The cutting board on the True prep unit in the kitchen has extensive scoring and is not longer easily cleanable. There is an accumulation of black grime on these scored surfaces.

     Correction: Discard equipment and utensils that are not: corrosion resistant, durable, able to withstand repeated warewashing, smooth, easily cleanable, nonabsorbent, and resistant to pitting, scratching, scoring or decomposition.

     Code 4-101.11 (B) - (E)

   • Not serious Core

     THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE

     The True prep unit in the kitchen is not equipped with an integral or permanently affixed temperature measuring device.

     Correction: Provide a integral or permanently affixed temperature measuring device.

     Code 4-204.112 (B)

   • Not serious Core

     EQUIPMENT AND UTENSILS - FIXED , SPACING OR SEALING - INSTALLATION

     The handwashing sink and 3-compartment sink in the kitchen are not sealed to the wall. This risks water and residue from running down the wall behind the sinks and allowing for bacteria and mold growth.

     Correction: Seal the sinks to the wall.

     Code 4-402.11

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     1. The walk-in cooler floor has an accumulation of old grime and old food debris under the shelving units. 2. The interior wall and ceiling panels of the walk-in cooler have mold growth. 3. The walk-in freezer floor have an accmuuluation of old food debris under the shelving units. 4. The exterior surfaces of equipment (such as the True prep unit, pizza oven, Recon Vector oven, and wooden counter cabinets) in the kitchen are soil with old residue.

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

     Code 4-601.11 (C)

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     The floor under the cookline equipment have an accumulation of old grease and old food debris.

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

     Code 6-501.12