Crystal Ridge

Year by year

Inspections

1. Feb 6, 2026 Routine · 1 priority, 2 priority foundation, 3 core, 2 repeat
   • Serious Priority Corrected on site

     NO BARE HAND CONTACT WITH RTE-FOODS

     Employee observed handling ready-to eat foods such as olives, string cheese and sausage sticks with their bare hands in the bar.

     Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods. Employee put gloves on during the inspection.

     Code 3-301.11 (B)

   • Not serious Priority Foundation Repeat

     FOOD CONTACT SURFACES - SOILED

     Ice machine is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation Repeat Corrected on site

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink in bar has a bucket of sanitizer sitting inside of it and is unavailable for proper handwashing.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing. Sanitizer was moved to a different location during the inspection.

     Code 5-205.11 (A) and (C)

   • Not serious Core

     VENTILATION HOOD SYSTEM - DROP PREVENTION

     There is grease dripping down in the exhaust ventilation hood system.

     Correction: Provide, repair, or replace the exhaust ventilation hood system so that grease or condensation is prevented from draining or dripping onto food, equipment, utensils, linens, single service or single use articles. Hood will be professionally serviced next week.

     Code 4-204.11

   • Not serious Core Corrected on site

     THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE

     Bar refrigerator that has some meat and dairy foods 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 Corrected on site

     EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

     Crock pot in the kitchen is not ANSI certified or approved by the department.

     Correction: Unapproved equipment shall be removed from food service. Purchase and use only equipment that is approved for commercial use. Please contact the Franklin Health Department with questions on approved equipment. A different cook and hold unit will be used.

     Code 4-205.11

2. Jan 9, 2025 Follow Up · No items found

   No violations cited.

3. Jan 2, 2025 Routine · 2 priority, 3 priority foundation, 3 core
   • Serious Priority

     TCS FOOD - COLD HOLDING

     Cheese and sausage in the bar cooler are at 47°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Items were discarded and temperature in the unit was adjusted to reduce the temperature.

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

   • Serious Priority

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

     The bleach is not being used according to EPA registered label use instructions and is at 0 PPM at the bar dish machine.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Have machine repaired to properly release bleach in order to sanitize dishes. Disposable cups will be used until repair is complete.

     Code 4-501.114 (A) - (E)

   • Serious Priority Corrected on site

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

     The bleach in the sanitzer bucket in the bar is at 0 PPM.

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

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A bleach test kit is not available for checking sanitizer concentrations.

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

     Code 4-302.14

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Ice machine is soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation Corrected on site

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink in bar is blocked by the storage of a sanitizer bucket.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing. Bucket was moved to a different location.

     Code 5-205.11 (A) and (C)

   • Not serious Core Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     A bowl is being used to scoop mozzarella cheese.

     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. Use a scoop that has a handle instead of a bowl.

     Code 3-304.12

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Boxes of oil are stored on the floor in the basement.

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

     Code 3-305.11 (A) (3)

   • Not serious Core Corrected on site

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

     Disposable cups are stored under paper towel dispenser at bar hand sink and are exposed to splash from handwashing/dripping hands.

     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. Cups were moved.

     Code 4-903.11 (A)