The Goose & Gander

Year by year

Inspections

1. Mar 12, 2026 Re-inspection · 1 priority foundation, 2 core, 3 repeat
   • Not serious Priority Foundation Repeat

     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.

     Code 2-501.11

   • Not serious Core Repeat

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Food items stored in WIC on the floor.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core Repeat

     THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE

     Single Door Upright Cooler in waitress area 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)

2. Mar 11, 2026 Routine · 1 priority, 5 priority foundation, 2 core, 1 repeat
   • Serious Priority

     DATE MARKING - DISPOSITION

     Numerous food items in the facility were disposed of due to the failure to date mark or follow the 7-day date mark. The following items were not date marked, prepared in house, and disposed of under witness of inspector: -Crab Dip: 2/19 -Various Cooked Pastas: 2/11 -Numerous 6qt Containers of Dill Tartar: 2/19 -Spinach Dip: 2/24 -Spinach Artichoke Dip: 2/21 -Alfredo Sauce: 2/12 -Diced Tomatoes: Unknown Date, Presence of Biological Growth -Pesto: 2/21 -Housemade sauces such as Garlic Aioli, Red Pepper Remoulade, BBQ Sauce w/ Combined Ingredients with no manufacturer date mark for oldest ingredient

     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.

     Code 3-501.18 (A)

   • Not serious Priority Foundation

     PERSON IN CHARGE - SANITIZATION

     The Person in Charge (PIC) is not monitoring proper sanitization techniques in the food establishment. The PIC did not know that the dish machine used a chemical sanitizer, and the jug of sanitizer was empty, and stated that the booster heater was not functioning. A thermolabel was ran through the dish machine and was reaching 180F. The jug of sanitizer was replaced. The facility has a quaternary sanitizer and 3-Comp Sink.

     Correction: The person in charge shall ensure that utensils and equipment are properly sanitized and that proper solution temperatures, chemical concentrations, pH and exposure times are being followed..

     Code 2-103.11 (K)

   • Not serious Priority Foundation

     PERSON IN CHARGE - BARE HAND CONTACT

     The Person in Charge (PIC) is not monitoring employees to ensure that ready-to-eat foods are being properly handled. PIC indicated that they use a "bucket filled with sanitizer" for their hands before moving to raw foods. Gloves were not located near the cook line and were found on a bottom shelf and moved to the cookline. Discussion with PIC was conducted regarding approved methods of washing hands and using gloves, and preventing bare hand contact with foods.

     Correction: The person in charge shall ensure that employees are not handling ready-to-eat foods with their bare hands and that single-use gloves or other utensils are employed.

     Code 2-103.11 (M)

   • 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.

     Code 2-501.11

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Numerous RTE/TCS food items in the two-door prep cooler and the single door upright cooler are lacking date marks. All items in the top of the prep cooler lack date marking. Food items include spinach artichoke dip, crab/seafood dip, diced tomatoes, cucumbers, pesto, and others. These items were disposed of unless the date of preparation was known.

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

     Code 3-501.17 (A)

   • Not serious Priority Foundation Corrected on site

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at employee handwashing sink for hand drying and was identified when inspector went to wash hands. Paper towel was brought to insector and placed at sink.

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

     Code 6-301.12

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Food items stored in WIC on the floor.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core Repeat

     THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE

     Single Door Upright Cooler in waitress area 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)

3. Jun 5, 2024 Routine · 2 priority, 3 core
   • Serious Priority Corrected on site

     NO BARE HAND CONTACT WITH RTE-FOODS

     Employee in waitress station observed handling ready-to eat foods (cutting cherry tomatoes for salads) with their bare hands.

     Correction: Employee was corrected at time of inspection. Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods.

     Code 3-301.11 (B)

   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Raw meat stored over hashbrowns in kitchen drawer cooler.

     Correction: Cooler was reorganized at time of inspection. 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)

   • Not serious Core

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Seasonings and oil stored in unlabeled containers.

     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

     THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE

     Bar cooler 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

     UTENSILS, EQUIPMENT AND SINGLE USE ARTICLES, LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION

     Dishracks observed stored on the floor.

     Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.

     Code 4-903.11 (A)