Which North Dakota Eateries (And One School) Had The Most Health Code Violations In February?

Some of us may be looking to get away for spring break, but before you commit to a location or stop for a bite to eat along your getaway, you might want to peruse the list to see whether they made it.

Included here are 21 restaurants, hotels, shops, and even a public school from all throughout North Dakota that received the most violations last month.

Get our free mobile app

In order to help you decide where to go and who to say no to, we compiled a list of the worst North Dakota offenders.

In February, the following locations had the highest number of breaches found by state health inspectors:

Glen Ullin Super Valu
Glen Ullin, ND
Violations: 6

Time/Temperature Control for Safety Food, Hot and Cold Holding - Cold Holding
Inspector Comments
--Observation: TCS food shall be maintained at 41°F or below, except during preparation, cooking, cooling, or when time is used as a public health control. Walk in cooler at 43 degrees, this needs attention asap.

Ready-to-Eat Time/Temperature Control for Safety Food, Disposition
Inspector Comments
--Observation: RTE, TCS food prepared on-site, or any opened commercial container that exceeds the 7-day time limit, or when date-marking is not done shall be discarded.Cloverdale half ham beyond sell by date, this was removed from sale during inpsection. This ready to eat item also had a "safe handling" label for indication of pricing, which is not compatible. There should not be safe handling labels on items that do not require cooking-this applies to all ready to eat meats as well as salads and cold case items. A plain label should be used for these items.

Nonfood-Contact Surfaces
Inspector Comments
--Observation: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. This includes the ovens, interior of walk in cooler/freezer, open front refrigeration units.

Other Liquid Wastes and Rainwater
Inspector Comments
--Observation: Ice buildup in walk in freezer continues. This is to the point that plans need to be made to shut down the unit and store frozen goods elsewhere OR repair the unit.

Outer Openings, Protected
Inspector Comments
--Observation: Outer openings of a food establishment shall be protected against the entry of insects and rodents.back door "delivery" door has light leak around the edges, this will allow pest entry, repair/replace seal to eliminate this entry.

Hand Drying Provision
Inspector Comments
--Observation: Disposable paper towels or an approved hand-drying device shall be available at each hand sink. No paper towels available at hand sink station.

Krafty's Bar and Grill
Harvey, ND
Violations: 6

Thawing
Inspector Comments
--Observation: TTC food shall be thawed in a refrigerator at or below 41 F, under potable running water of 70 F or below, in a microwave oven as part of the cooking process, or any procedure used for frozen RTE food prepared for immediate service. Cooked chicken must be thawed in refrigerator.

Time/Temperature Control for Safety Food, Hot and Cold Holding - Cold Holding
Inspector Comments
--Observation: TCS food shall be maintained at 41°F or below, except during preparation, cooking, cooling, or when time is used as a public health control. Prep-cooler temped high.

Equipment Food-Contact Surfaces and Utensils - Frequency of cleaning frequency of food contact surfaces (non-TCS)
Inspector Comments
--Observation: Food contact surfaces, equipment, and utensils contacting non-TCS foods shall be cleaned at any time contamination has occurred; at least every 24-hours for iced tea dispensers and consumer self-service utensils such as tongs, scoops, or ladles; or at a frequency specified by the manufacturer for ice bins; or in accordance with the Food Code. Ice machine.

Cooking and Baking Equipment
Inspector Comments
--Observation: The food contact surfaces of cooking and baking equipment including cavities and door seals of microwave ovens must be cleaned at least once a day. Pizza oven and Microwave.

Using a Handwashing Sink - Operation and Maintenance
Inspector Comments
--Observation: Handsinks shall be accessible to employees at all times and may not be used for purposes other than handwashing. Item removed from sink.

Sanitizers, Criteria - Chemicals
Inspector Comments
--Observation: Sanitizer shall be used according to EPA registered label use instructions. Tested high.

Stage Stop Liquors
Mandan, ND
Violations: 7

When to Wash
Inspector Comments
--Observation: Food employees shall clean their hands when required. Bartender did not wash hands through any of the services happening from taking orders, making drinks, order delivery etc.

Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness - Chemical sanitizer generating device
Inspector Comments
--Observation:Bar dish washer not attaining chlorine at 100 ppm. Both the detergent and rinse aid bottle close to empty. Bartender was informed to hand wash rinse, sanitize bar ware until dish machine is operational.

Single-Service and Single-Use Articles, Use Limitation - May not be reused
Inspector Comments
--Observation:Articles that are not constructed of multiuse materials may not be reused as they are unable to withstand the rigors of multiple uses, including the ability to be subjected to repeated washing, rinsing, and sanitizing. Mixing of ranch in used mayo containers is not allowed.

Equipment, Food Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Objective
Inspector Comments
--Observation: Equipment food-contact surfaces and utensils shall be clean to sight and touch.Cutting boards in kitchen are scored and marred with dark stains, these need to be repaired or replaced so they can be properly sanitized.

Nonfood-Contact Surfaces
Inspector Comments
--Observation: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Facility is in need of close attention and responsibility when things happen or need attention. Discussed the kitchen shelving, open equipment that needs to be maintained cleaned at all times, suggest storing items near the grill in separate areas that keep them clean. The bar has sticky surfaces in multiple areas, the mug coolers have debris in the bottom, there is a cigarette in the bottom of one, broken glass in another. These items should be taken care of ASAP to maintain clean and sanitary areas in the facility.

Using a Handwashing Sink - Operation and Maintenance
Inspector Comments
--Observation: Handwashing sinks shall be accessible to employees at all times and may not be used for purposes other than handwashing. Bar hand sink blocked by sani bucket and no paper towels available. Sink in pizza prep area blocked by ovens and has no soap or paper towels for use. The sinks are intended for hand washing only and shall be available at all times.

Outer Openings, Protected
Inspector Comments
--Observation: Outer openings of a food establishment shall be protected against the entry of insects and rodents. west door in back room has no seal at the bottom, this allows for entry of pests. This needs to be repaired or replaced to prevent entry.

Oakes Public School
Oakes, ND
Violations: 11

When to Wash
Inspector Comments
--Observation: Food employees shall wash hands when required. PIC reviewed with staff

In-use Utensils, Between-Use Storage
Inspector Comments
--Observation: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a clean protected location or in the food with their handles above the top of the food. baking ingredients shall have scoops with handles.

Time/Temperature Control for Safety Food, Hot and Cold Holding - Cold Holding
Inspector Comments
--Observation: TCS food shall be maintained at 41°F or below, except during preparation, cooking, cooling, or when time is used as a public health control. Cottage cheese on salad bar shall be maintained 41F.

Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking
Inspector Comments
--Observation: Date marking with a 7-day shelf life is required for RTE, TCS food prepared onsite or opened commercial container held for more than 24 hours. Items including diced tomatoes pulled pork not marked.

Nonfood-Contact Surfaces
Inspector Comments
--Observation: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Reach in cooler (kitchen) fan cover shall not be secured with duct tape

Equipment and Utensils, Air-Drying Required - Drying
Inspector Comments
--Observation: Dishes shall be aired dried prior to storage

Storage of clean equipment and utensils
Inspector Comments
--Observation: Dishes shall be aired dried prior to storage

Using a Handwashing Sink - Operation and Maintenance
Inspector Comments
--Observation: Handsinks shall be accessible to employees at all times and may not be used for purposes other than handwashing. Handsink accessible in kitchen.
--Observation: Handsinks shall be accessible to employees at all times and may not be used for purposes other than handwashing. Portable handsink not plugged in.
--Observation: Handsinks shall be accessible to employees at all times and may not be used for purposes other than handwashing. Portable handsink properly maintained.

Floors, Walls, and Ceilings - Cleanability
Inspector Comments
--Observation: Baseboard shall be in place or wall floor juncture sealed.

Hand Drying Provision
Inspector Comments
--disposable towels shall be stored off counter

Sanitizers, Criteria - Chemicals
Inspector Comments
--Observation: Sanitizer shall be proper strength. Sanitizer from dispenser at two compartment sink not diluted to required strength. Will have to make sanitizer by hand until dispenser is properly working

Z's Fresh Market

Ellendale, ND

Violations: 6

Responsibility of Permit Holder, Person in Charge, and Conditional Employees - Symptoms and Diagnosis
Inspector Comments
--Observation: An employee health policy shall be available to address employee illness, reporting, restriction, and exclusion. Print poster and have each employee read, understad and sign form on sick employee restrictions.

Clean-up of Vomiting and Diarrheal Events
Inspector Comments
--Observation: A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. Copy and post poster by mop sink.

Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness
Inspector Comments
--Observation: Sanitizing solutions shall be used in accordance with the EPA registered label-use instructions. Meat department must have an approved sanitizer and test strips.

Handwashing sinks - Numbers and Capacities
Inspector Comments
--Observation: Handsinks shall be a number necessary for their convenient use by employees and not fewer then the number of handsinks required by law. A handwashing sink is required in the meat room.

Floors, Walls, and Ceilings, Utility Lines
Inspector Comments
--Observation: Replace all wood shelves and floors, walls, ceilings in walk in coolers and freezers.

When a HACCP Plan is Required
Inspector Comments
--Observation: Before engaging in an activity that requires a HACCP plan, a license holder shall submit a properly prepared HACCP plan to the department. A HACCP plan is required for ROP of steaks only.

El Milagro

Bowman, ND

Violations: 6

Food Storage Containers, Identified with Common Name of Food
Inspector Comments
--Observation: Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food
--Several bags of repackaged food in the freezer in unmarked bags. Content and date label the bags.

Time/Temperature Control for Safety Food, Hot and Cold Holding - Hot Holding
Inspector Comments
--Bacon temperature was at 91 degrees. Hold at 135 degrees or warmer.
--Observation: PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time is used as a public health control

Temperature Measuring Devices - Cold and hot holding equipment
Inspector Comments
--Make sure all of the refrigerators have a thermometer in them.
--Observation: Cold and hot holding equipment used for TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.

Handwashing Signage
Inspector Comments
--Observation: A sign or poster that notifies employees to wash their hands shall be provided at all handwashing sinks used by food employees and clearly visible.

Controlling Pests - Premises maintained free of insects, rodents, and other pests
Inspector Comments
--Observation: mouse droppings were seen under the 3 compartment sink.

Cleaning, Frequency and Restrictions
Inspector Comments
--Observation: small fan by the 3 compartment sink needs to be cleaned.

Chino Latinos, Steers / Dados Restaurant

Grand Forks, ND

Violations: 15

Demonstration- PIC shall demonstrate knowledge
Inspector Comments
--Observation: The PIC shall demonstrate knowledge by complying with Code by having no violations of priority items during the current inspection, by being a certified food protection manager through passing a test that is part of an accredited program, or by responding correctly to the inspector's questions. PIC did not have current CFPM training certificate.

Packaged and Unpackaged Food - Separation, Packaging, and Segregation; Protecting food from environmental contamination
Inspector Comments
--Observation: Food shall be packaged and protected from environmental contamination. Broken water bottle in with bread products in freezer. Food to be discarded.

Time/Temperature Control for Safety Food, Hot and Cold Holding - Hot Holding
Inspector Comments
--Observation: PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time is used as a public health control. Chicken in hot holding at 127 degrees F.

Time/Temperature Control for Safety Food, Hot and Cold Holding - Cold Holding
Inspector Comments
--Observation: PHF/TCS food maintained at 41°F or below, except during preparation, cooking, cooling, or when time is used as a public health control. Chicken in prep-line fridge at 46 degrees F. Sauces are at room temperature but label states to refrigerate after opening.

Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking
Inspector Comments
--Observation: Date marking with a 7-day shelf life is required for RTE, TCS food prepared onsite or opened commercial container held for more than 24 hours. Foods held overnight including beans for multiple days in walk in fridge are not dated.

Equipment, Food Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Objective
Inspector Comments
--Observation: To prevent cross contamination, food contact surfaces of equipment and utensils must be washed, rinsed, and sanitized after each use or at the prescribed frequency. Dishes not clean to sight and touch: can opener, knives in knife rack, dishes in clean storage area.

Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Objective
Inspector Comments
--Observation: Pots have encrusted residues.

Equipment Food-Contact Surfaces and Utensils - Frequency
Inspector Comments
--Observation: Food contact surfaces, equipment, and utensils contacting TCS foods shall be cleaned throughout the day at least every four hours; or in accordance with the Food Code. Water and food debris on bottom of make-line fridge in drive through area.

Nonfood-Contact Surfaces
Inspector Comments
--Observation: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Exteriors of stove and equipment are soiled.

Handwashing sink, Installation - Hot Water Temperature
Inspector Comments
--Observation: Each handsink shall be provided with hot, running water tempered to at least 100° F through a mixing valve or combination faucet. Hot water valve was shut off at handsink in drive through.

Floors, Walls, and Ceilings - Cleanability
Inspector Comments
--Observation: Cleaning of walls and floors needed by ware washing sink, stove and prep line.

Handwashing Cleanser - Availability
Inspector Comments
--Observation: Hand-cleansing soap shall be available at each hand sink. Men's room is out of hand soap.

Hand Drying Provision
Inspector Comments
--Observation: Disposable paper towels or an approved hand-drying device shall be available at each hand sink. Women's room towel dispenser not stocked.

Intensity - Lighting
Inspector Comments
--Observation: Makeshift lighting in walk in fridge. Light is not working in prep area. Dry storage area missing bulbs and sheild.

Maintaining Premises, Unnecessary Items and Litter
Inspector Comments
--Observation: Clean up bucket of cigarette butts and litter by shed.

At The Hop Bar & Grill

Langdon, ND

Violations: 6

Responsibility of Permit Holder, Person in Charge, and Conditional Employees - Employee Responsibility to Report
Inspector Comments
--Observation: No employee reporting policy in place. Will attach a copy of the policy to inspection. Print and make copies and have all food service employees sign. Keep agreements on site to present do inspector during inspection.

Clean-up of Vomiting and Diarrheal Events
Inspector Comments
--Observation: A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. No vomit/diarrhea clean up policy on hand. Will attach policy to inspection. Print and post by mop sink or keep on file to present to inspector during inspection.

Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - Consumer Advisory
Inspector Comments
--Observation: A consumer advisory is required for raw or undercooked food. No consumer advisory on menu. Temporary sign posted to inform public.

Service Sink
Inspector Comments
--Observation: No mop sink in facility.

Hand Drying Provision
Inspector Comments
--Observation: Disposable paper towels or an approved hand-drying device shall be available at each hand sink. Towel dispenser in men's rest room and kitchen do not work. Paper towels placed at hand sink till dispensers can be fixed.

Cleaning, Frequency and Restrictions
Inspector Comments
--Observation: Physical facilities shall be cleaned as often as necessary to keep them clean and during periods when the least amount of food is exposed such as after closing. Hood over grill is dirty.

China Express

Stanley, ND

Violations: 7

Responsibility of Permit Holder, Person in Charge, and Conditional Employees - Symptoms and Diagnosis
Inspector Comments
--Observation: An employee health policy shall be available to address employee illness, reporting, restriction, and exclusion. See attached form. Make copies of the Food employee reporting agreement and have each employee read and sign. Keep copies on file at location.

Clean-up of Vomiting and Diarrheal Events
Inspector Comments
--Observation: A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. See attached poster. Post near mop sink or keep on file at location.

Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking
Inspector Comments
--Observation: Date marking with a 7-day shelf life is required for RTE, TCS food prepared onsite or an opened commercial container held for more than 24 hours. Date all prepared food item containers in walk in and reach in coolers. Items were discarded or e date was corrected at time of inspection.

Sanitizing Solutions, Testing Devices
Inspector Comments
--Observation: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Need test strips for a chlorine sanitizer.

Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness
Inspector Comments
--Observation: Sanitizing solutions shall be used in accordance with the EPA registered label-use instructions. The proper wash, rinse, sanitizing method must be used when washing food equipment. The final rinse must be a chlorine solution of 50-200ppm. Corrected at time of inspection.

Handwashing sink, Installation - Hot Water Temperature
Inspector Comments
--Observation: Each handwashing sink shall be equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet. Handwashing sink for front food buffet must have work hot and cold water.

Floor and Wall Junctures, Covered, and Enclosed or Sealed
Inspector Comments
--Observation: Repair junction of metal floor in walk in cooler so that the seam is smooth and waterproof.

Sakura Dickinson

Dickinson, ND

Violations: 12

Food Storage Containers, Identified with Common Name of Food
Inspector Comments
--Observation: Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food

Food storage - Preventing Contamination from the Premises
Inspector Comments
--Observation: do not reuse plastic bags Need to have place marked for employee food

Parasite destruction - Freezing
Inspector Comments
--Observation: Before service or sale in ready-to-eat form, raw, raw-marinated, partially cooked, or marinated partially cooked fish shall be frozen and stored in accordance with the Food Code for parasite destruction

Records, Creation and Retention - parasite destruction
Inspector Comments
--Observation: Written documentation of parasite destruction shall be maintained for 90 days for fish products that are intended for raw or undercooked consumption

Time/Temperature Control for Safety Food, Hot and Cold Holding - Hot Holding
Inspector Comments
--Observation: PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time is used as a public health control Rice needs to be at 135Deg F

Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking
Inspector Comments
--Observation: Date marking with a 7-day shelf life is required for RTE, TCS food prepared onsite or opened commercial container held for more than 24 hours.

Food Temperature Measuring Devices - Use
Inspector Comments
--Observation: Thermometers shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures

Sanitizing Solutions, Testing Devices
Inspector Comments
--Observation: An appropriate test kit shall be provided and used to measure sanitizing solution concentration

Prohibited storage areas for clean equipment and utensils
Inspector Comments
--Observation: The storage of food, equipment, utensils, or single service articles in locker rooms, garbage rooms, under open stairwells, toilet rooms, or vestibules is prohibited.

Backflow Prevention, Air Gap
Inspector Comments
--Observation: Food Prep Sink

Floors, Walls, and Ceilings, Utility Lines
Inspector Comments
--Observation: Ceiling tile need replaced

Handwashing Signage
Inspector Comments
--Observation: A sign or poster that notifies employees to wash their hands shall be provided at all handwashing sinks used by food employees and clearly visible.

Comfort Inn & Suites

Mandan, ND

Violations: 6

Demonstration- PIC shall demonstrate knowledge
Inspector Comments
--Observation: The PIC shall demonstrate knowledge by complying with this Code by having no violations of priority items during the current inspection, being a certified food protection manager through passing a test that is part of an accredited program, or responding correctly to the inspector's questions. Food safety training certificate not on file. Please update.

Cooling
Inspector Comments
--Observation: Cooked TCS food shall be cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours. bag of ham and egg mixture in cooler temped at 55 degrees.

Temperature Measuring Devices - Cold and hot holding equipment
Inspector Comments
--Observation: Cold and hot holding equipment used for TCS food shall be equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing. Small fridge by juice dispenser should have visible internal therm.

Nonfood-Contact Surfaces
Inspector Comments
--Observation: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Microwave and underside of juice dispenser should be wiped more frequently. Warmers need to be cleaned - water and food particles inside.

Handwashing sink, Installation - Hot Water Temperature
Inspector Comments
--Observation: Each handwashing sink shall be equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet. hot water at handsink does not appear to be working.

Using a Handwashing Sink - Operation and Maintenance
Inspector Comments
--Observation: Handwashing sinks shall be accessible to employees at all times and may not be used for purposes other than handwashing. obvious signs of coffee dumping in hand sink.

Teddy's Residential Suites

New Town, ND

Violations: 6

Responsibility of Permit Holder, Person in Charge, and Conditional Employees - Symptoms and Diagnosis
Inspector Comments
--Observation: An employee health policy shall be available to address employee illness, reporting, restriction, and exclusion. See attached form. Each food employee must read and sign a copy. Keep copies on file at location.

Clean-up of Vomiting and Diarrheal Events
Inspector Comments
--Observation: A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. See attached poster. Must be posted by mop sink or on file.

Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking
Inspector Comments
--Observation: Date marking with a 7-day shelf life is required for RTE, TCS food prepared onsite or an opened commercial container held for more than 24 hours. Several items in the walkin cooler not dated. Items evaluated and dated or discarded as required.

Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - Consumer Advisory
Inspector Comments
--Observation: A consumer advisory is required for raw or undercooked food. Meu consumer advisory not approved. Summit a new menu for review of the consumer advisory.

Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness
Inspector Comments
--Observation: Sanitizing solutions shall be used in accordance with the EPA registered label-use instructions. Dishwasher final rinse must be a sanitizing solution of 200-400ppm. 0ppm observed. Facility must use the 3 compartment sink and/or disposal food service items until dishwasher is repaired.

Responsibilities of the Permit Holder
Inspector Comments
--Observation: The permit holder shall post the permit in a location in the food establishment that is conspicuous to consumers, comply with provisions of this code, and notify customers that a copy of the most recent establishment inspection report is available upon request. See attached poster. Post where bublic has access to the QR code.

The Beach Bar

Beach, ND

Violations: 8

Responsibility of Permit Holder, Person in Charge, and Conditional Employees - Symptoms and Diagnosis
Inspector Comments
--Observation: An employee health policy shall be available to address employee illness, reporting, restriction, and exclusion. Each employee must read and sign a food employee reporting agreement. Form attached. Make one copy for each employee and keep on file at location.

Clean-up of Vomiting and Diarrheal Events
Inspector Comments
--Observation: A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. Make copy of attached instructions and post by mop sink.

Wood, Use Limitation
Inspector Comments
--Observation: Wood can't be use as a food prep. surface for air fryer and pizza ovens. Must be a smooth easily cleanable approved surface.

Temperature Measuring Devices, Ambient Air and Water
Inspector Comments
--Observation: All refrigerators and freezers must have thermometers.

Handwashing sinks - Numbers and Capacities
Inspector Comments
--Observation: Handsinks shall be a number necessary for their convenient use by employees and not fewer then the number of handsinks required by law. There are no approved hand wash sinks in backbar area or food prep area. Fourth sink behind bar is not approved for use for handwashing.

Service Sink
Inspector Comments
--Observation: Facility must have an approved mop sink.

Floors, Walls, and Ceilings - Cleanability
Inspector Comments
--Observation: Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Walls and ceiling in food prep area must be a smooth easily cleanable approved material.

Responsibilities of the Permit Holder
Inspector Comments
--Observation: The permit holder shall post the permit in a location in the food establishment that is conspicuous to consumers, comply with provisions of this code, and notify customers that a copy of the most recent establishment inspection report is available upon request. Post attached poster so public has access to QR code.

The Rustic Bean

Stanley, ND

Violations: 6

Time/Temperature Control for Safety Food, Hot and Cold Holding - Cold Holding
Inspector Comments
--Observation: TCS food shall be maintained at 41°F or below, except during preparation, cooking, cooling, or when time is used as a public health control. Prep table temperature observed at 45 degrees F. Food items discarded or moved to another refrigerator as required. Thermostat adjusted.

Food Labels - Labeling
Inspector Comments
--Observation: Packaged baked goods must have an approved label.

Food Labels - Labeling: Allergens
Inspector Comments
--Observation: Packaged baked goods must also list allergens on the label.

Temperature Measuring Devices, Ambient Air and Water
Inspector Comments
--Observation: All refrigerators and freezers must be equipped with working thermometers.

Floors, Walls, and Ceilings - Cleanability
Inspector Comments
--Observation: Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Food prep area flors, ceilings must be repaired with approved materials and disposable food container shelving in basement and under till cannot be made of wood.

Responsibilities of the Permit Holder
Inspector Comments
--Observation: The permit holder shall post the permit in a location in the food establishment that is conspicuous to consumers, comply with provisions of this code, and notify customers that a copy of the most recent establishment inspection report is available upon request. Post attached sign where the public has access to QR code.

White House Restaurant

Devils Lake, ND

Violations: 6

Packaged and Unpackaged Food - Separation, Packaging, and Segregation; Preventing Food and Ingredient Contamination - Separating raw and RTE food
Inspector Comments
--Observation: Food shall be protected from cross contamination by separating raw animal food from raw RTE food and from cooked RTE food during storage, preparation, holding and display. Eggs above ready to eat food in walk in cooler. Eggs moved to lowest shelf.

Wiping Cloths, Use Limitation
Inspector Comments
--Observation: Between uses, wiping cloths shall be stored in a sanitizing solution. Wiping cloth out on counter.

Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking
Inspector Comments
--Observation: Date marking with a 7-day shelf life is required for RTE, TCS food prepared onsite or an opened commercial container held for more than 24 hours. Items in walk in cooler not date marked. Date marking started during inspection.

Floor and Wall Junctures, Covered, and Enclosed or Sealed
Inspector Comments
--Observation: Cove base missing or damaged in many areas.

Outer Openings, Protected
Inspector Comments
--Observation: Outer openings of a food establishment shall be protected against the entry of insects and rodents. Door in back room is not sealed well at the bottom.

Repairing - Premises, Structures, Attachments, Fixtures - Methods
Inspector Comments
--Observation: Ceiling damage in mop sink room. Floor damage in dishwashing area.

Market Press Coffee

Dickinson, ND

Violations: 7

Food storage - Preventing Contamination from the Premises
Inspector Comments
--Observation: Ice Machine needs cleaning

Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking
Inspector Comments
--Observation: Date marking with a 7-day shelf life is required for RTE, TCS food prepared onsite or opened commercial container held for more than 24 hours.

Manual Warewashing, Sink Compartment Requirements
Inspector Comments
--Observation: A sink with at least three compartments shall be provided for manually washing, rinsing, and sanitizing equipment and utensils. need to correct by next inspection in August

Sanitizing Solutions, Testing Devices
Inspector Comments
--Observation: An appropriate test kit shall be provided and used to measure sanitizing solution concentration

Using a Handwashing Sink - Operation and Maintenance
Inspector Comments
--Observation: Handsinks shall be accessible to employees at all times and may not be used for purposes other than handwashing

Handwashing Signage
Inspector Comments
--Observation: A sign or poster that notifies employees to wash their hands shall be provided at all handwashing sinks used by food employees and clearly visible.

Cleaning, Frequency and Restrictions
Inspector Comments
--Observation: Ice machine needs cleaning has mold in ice box

Grand Junction Grilled Subs

Mandan, ND

Violations: 7

Food storage - Preventing Contamination from the Premises
Inspector Comments
--Observation:Pathogens can contaminate and/or grow in food that is not stored properly. Drips of condensate and drafts of unfiltered air can be sources of microbial contamination for stored food. Shoes carry contamination onto the floors of food preparation and storage areas. Even trace amounts of refuse or wastes in rooms used as toilets or for dressing, storing garbage or implements, or housing machinery can become sources of food contamination. Moist conditions in storage areas promote microbial growth. Walk in freezer is dripping water and ice.

Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking
Inspector Comments
--Observation: Date marking with a 7-day shelf life is required for RTE, TCS food prepared onsite or an opened commercial container held for more than 24 hours. Container in upright prep cooler with 1/6 date, should be

Food Contact Surfaces - Cleanability: Multiuse food contact surfaces are smooth, durable, and easily cleanable
Inspector Comments
--Observation: french fry bins have scale buildup which indicates inadequate cleaning between uses and need for replacement. All stained or damaged equipment needs to be discarded or replaced.

Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Objective
Inspector Comments
--Observation: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations, dust, dirt, food residue, and other debris.

Nonfood-Contact Surfaces
Inspector Comments
--Observation: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Cleaning, Frequency and Restrictions
Inspector Comments
--Observation: Physical facilities shall be cleaned as often as necessary to keep them clean and during periods when the least amount of food is exposed such as after closing.

Drying Mops
Inspector Comments
--Observation:mops shall be rinsed and hung to dry after use, leaving them in a bunch, wet in the sink allows for bacterial growth.

Champs Sports Club / Paragon Bowl

Dickinson, ND

Violations: 7

Food Storage Containers, Identified with Common Name of Food
Inspector Comments
--Observation: Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food

Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking
Inspector Comments
--Observation: Date marking with a 7-day shelf life is required for RTE, TCS food prepared onsite or opened commercial container held for more than 24 hours.

Backflow Prevention, Air Gap
Inspector Comments
--Observation: Food Prep area

Floor and Wall Junctures, Covered, and Enclosed or Sealed
Inspector Comments
--Observation: ceiling tile need replaced
--Observation:General cleaning needed behind equipment

Handwashing Signage
Inspector Comments
--Observation: A sign or poster that notifies employees to wash their hands shall be provided at all handwashing sinks used by food employees and clearly visible.

Repairing - Premises, Structures, Attachments, Fixtures - Methods
Inspector Comments
--Observation: cooks cooler have broken seals.

Cleaning Ventilation Systems, Nuisance and Discharge Prohibition
Inspector Comments
--Observation: vent needs cleaning

Country Rose Cafe

Dickinson, ND

Violations: 7

Food Storage Containers, Identified with Common Name of Food
Inspector Comments
--Observation: Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food

Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking
Inspector Comments
--Observation: Date marking with a 7-day shelf life is required for RTE, TCS food prepared onsite or opened commercial container held for more than 24 hours.

Sanitizing Solutions, Testing Devices
Inspector Comments
--Observation: An appropriate test kit shall be provided and used to measure sanitizing solution concentration

Backflow Prevention, Air Gap
Inspector Comments
--Observation: Food Prep Sink

Handwashing Sinks - Location and Placement
Inspector Comments
--Observation: A handwashing sink shall be located to allow convenient use by food employees. Hand Sink is located in backroom restroom

Heating, Ventilating, Air Conditioning System Vents
Inspector Comments
--Observation: need vent over dishwashing machine

Handwashing Signage
Inspector Comments
--Observation: A sign or poster that notifies employees to wash their hands shall be provided at all handwashing sinks used by food employees and clearly visible.

The Pipe Bar & Grill / Coffee Cabin

Killdeer, ND

Violations: 9

Packaged and Unpackaged Food - Separation, Packaging, and Segregation; Preventing Food and Ingredient Contamination - Separating raw and RTE food
Inspector Comments
--Avoid storing buns underneath raw meat in the cooler.
--Observation: Food shall be protected from cross-contamination by separating raw animal food from raw RTE food and from cooked RTE food during storage, preparation, holding and display

Time/Temperature Control for Safety Food, Hot and Cold Holding - Cold Holding
Inspector Comments
--Miller Lite cooler temperature was at 48 degrees and the chef's cooler in the kitchen was at 53 degrees. Maintain temperatures of 41 degrees or lower.
--Observation: PHF/TCS food maintained at 41°F or below, except during preparation, cooking, cooling, or when time is used as a public health control

Ventilation Hood Systems, Adequacy
Inspector Comments
--Observation: Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings.
--Small grill is not completely under the vent hood and is causing a significant buildup of grease on the walls and ceiling directly above. The hood should be extended at least 3 inches beyond the outside edge of the small grill or the grill should be removed.

Sanitizing Solutions, Testing Devices
Inspector Comments
--Observation: An appropriate test kit shall be provided and used to measure sanitizing solution concentration

Nonfood-Contact Surfaces
Inspector Comments
--Insides of several of the coolers need cleaning.
--Observation: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Equipment, Utensils, Linens, and Single Service and Single Use Articles - Storing
Inspector Comments
--Observation: Single-service and single-use articles shall be stored in a clean, dry location, where they are not exposed to splash, and at least 6 inches off the floor.
--Store Styrofoam cups off the floor in the back store room.

Using a Handwashing Sink - Operation and Maintenance
Inspector Comments
--Hand sink in the coffee shop is not working.

Toilet Room Receptacle, Covered
Inspector Comments
--Observation: Unisex bathroom wastebasket needs to have a cover.

Floors, Walls, and Ceilings, Utility Lines
Inspector Comments
--Observation: Floor in the coffee shop as well as in the main kitchen need to be repaired or replaced.
--Observation: Vent fan and housing on the outside east wall of the kitchen needs to be cleaned.
--Observation: Walls and ceiling around the left side of the vent hood need cleaning. Lots of grease buildup.

Powerhouse Bar & Grill

Mandan, ND

Violations: 6

Demonstration- PIC shall demonstrate knowledge
Inspector Comments
--Observation: The PIC shall demonstrate knowledge by complying with this Code by having no violations of priority items during the current inspection, being a certified food protection manager through passing a test that is part of an accredited program, or responding correctly to the inspector's questions. Food safety training needs to be updated - currently no one on file has current certificate.

Food storage - Preventing Contamination from the Premises
Inspector Comments
--Observation: Boxes on floor of walk in freezer should be 6in up.

Ready-to-Eat Time/Temperature Control for Safety Food, Disposition
Inspector Comments
--Observation: RTE, TCS food prepared on-site, or any opened commercial container that exceeds the 7-day time limit, or when date-marking is not done shall be discarded. Sliced tomatoes in prep table dated 1.19.24

Temperature Measuring Devices - Cold and hot holding equipment
Inspector Comments
--Observation: Cold and hot holding equipment used for TCS food shall be equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing. Thermometers needed in bar coors light and coke coolers.

Covering Receptacles
Inspector Comments
--Observation:Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use Garbage in kitchen looks to have residue from last night(?)

Hand Drying Provision
Inspector Comments
--Observation: Disposable paper towels or an approved hand-drying device shall be available at each hand sink. No paper towels at bar handsink - were brought when inspector asked.