Tina's 400 Club

Year by year

Inspections

1. Jan 14, 2026 Re-inspection · 3 priority, 1 priority foundation, 4 repeat
   • Serious Priority Repeat

     WHEN TO WASH

     Employee observed not washing hands after changing tasks.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority Repeat

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

     The chlorine sanitizer is not being used according to EPA registered label use instructions and is at 200+ PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Serious Priority Repeat

     PLUMBING - BACKFLOW PREVENTION - AIR GAP

     No air gap provided on food prep sink.

     Correction: Provide an air gap on water supply side to protect water supply.

     Code 5-202.13

   • Not serious Priority Foundation Repeat

     CONSUMER ADVISORY - DISCLOSURE STATEMENT

     Consumer advisory is missing the asterik on the menu that relates to the consumer advisory.

     Correction: Properly identifiy those food items that require a consumer advisory.

     Code 3-603.11 (B)

2. Nov 21, 2025 Routine · 4 priority, 2 priority foundation, 1 core
   • Serious Priority

     WHEN TO WASH

     Employee observed not washing hands after changing tasks.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority

     REHEATING FOR HOT HOLDING

     Clam chowder was not reheated to 165 or greater in 2 hours or less.

     Correction: Adjust procedures and methods to properly reheat food. Discussed reheating soup to 165 or greater in 2 hours or less. Unsafe food shall be discarded.

     Code 3-403.11

   • Serious Priority

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

     The chlorine sanitizer is not being used according to EPA registered label use instructions and is at 200+ PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Serious Priority

     PLUMBING - BACKFLOW PREVENTION - AIR GAP

     No air gap provided on food prep sink.

     Correction: Provide an air gap on water supply side to protect water supply.

     Code 5-202.13

   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - DIAGNOSIS AND SYMPTOMS OF ILLNESS

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

     Correction: Obtain training on foodborne illness signs and symptoms.

     Code 2-102.11 (C) (3)

   • Not serious Priority Foundation

     CONSUMER ADVISORY - DISCLOSURE STATEMENT

     Consumer advisory is missing the asterik on the menu that relates to the consumer advisory.

     Correction: Properly identifiy those food items that require a consumer advisory.

     Code 3-603.11 (B)

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within [time period].

     Code 12-201.11 (A) (1)

3. Dec 18, 2024 Routine · 1 priority foundation, 1 core
   • Not serious Priority Foundation

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination. Will provide examples and fact sheet with report.

     Code 2-501.11

   • Not serious Core Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Ice scoop was stored in ice.

     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°F.

     Code 3-304.12

4. Mar 27, 2024 Routine · 1 priority, 2 priority foundation
   • Serious Priority Corrected on site

     NO BARE HAND CONTACT WITH RTE-FOODS

     Employee observed handling buns with their hands. Corrected.

     Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods.

     Code 3-301.11 (B)

   • Not serious Priority Foundation Corrected on site

     RTE/TCS FOOD - DATE MARKING METHODS

     Date marking method for bacon needs revision. Bacon observed with date mark 3/13. Corrected.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with an approved method of date marking. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (D)

   • Not serious Priority Foundation Corrected on site

     WAREWASHING MACHINES - AUTOMATIC DISPENSING OF DETERGENT AND SANITIZERS

     The warewashing machine does not dispense detergent or sanitizer automatically. Call in to John from EcoLab to service machine. Using wash tubs as a 3 compartment sink until fixed.

     Correction: Repair or replace the warewashing machine. Warewashing machines shall automatically dispense detergents and sanitizers.

     Code 4-204.117 (A)