COUNTRYSIDE DINER

Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in cooler gaskets at cook line. Repeat Violation - From follow-up inspection 2026-06-03: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Blodgett oven across from three compartment sink. - From follow-up inspection 2026-06-03: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets at cook line Repeat Violation - From follow-up inspection 2026-06-03: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at cook line - From follow-up inspection 2026-06-03: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by hand washing sink. Wall across from hand washing sink. Wall at three compartment sink Wall by dish washer. Repeat Violation - From follow-up inspection 2026-06-03: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler interior at front counter. White cutting board on prep table.Can opener soiled. Repeat Violation - From follow-up inspection 2026-02-19: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. - From follow-up inspection 2026-02-19: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents at front counter and dining room Vents in dish area. Ceiling tiles at front counter and dining room Repeat Violation - From follow-up inspection 2026-02-19: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in cooler gasket at front counter. - From follow-up inspection 2026-02-19: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor in dish area. Repeat Violation - From follow-up inspection 2026-02-19: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Bread in a box in walk in cooler on the floor. - From follow-up inspection 2026-02-19: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets at front counter. Repeat Violation - From follow-up inspection 2026-02-19: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by hand sink in dish area. Wall by dish washer is soiled. Repeat Violation - From follow-up inspection 2026-02-19: Time Extended

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cooked cracked eggs and grabbed shredded cheese and continued cooking with no glove change or hand washing.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer on prep table back kitchen area. White cutting board front counter Repeat Violation

Basic - Accumulation of debris inside warewashing machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent in back dish storage area.

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on dish rack.

Basic - Floor soiled/has accumulation of debris. Floor in walk in cooler.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Blodgett oven in back kitchen area. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket at front counter soiled.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in at front counter soiled.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by prep table back kitchen area Wall by dish washer.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - electric slicer. - can opener - white cutting board on front line. Repeat Violation

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Accumulation of lime scale on the inside of the dishmachine. Repeat Violation

Basic - Hood filter missing from automatic fire suppression/exhaust system. Corrected On-Site

Basic - Ice buildup in walk-in freezer.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - Blodgett oven in back area. Repeat Violation

Basic - Open dumpster lid. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting board in prep area. - white cutting board on cook's line. Repeat Violation

Basic - Accumulation of debris inside warewashing machine. Repeat Violation

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Floor soiled/has accumulation of debris. - floors in prep area at walk-in cooler - Under cooking equipment on cooks line.

Basic - Garbage on the ground and/or pad around dumpster.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - baking oven in back area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - speed rack for Can goods

Basic - Open dumpster lid.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - in prep area.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Operator corrected employee. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. -Operator recorded correct time for raw shell eggs. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - can opener - both white cutting boards on front line. - interior of fryers and baskets Repeat Violation

Basic - Accumulation of debris inside warewashing machine. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. - oven in back area.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave on front line

Basic - No copy of latest inspection report available.

Basic - Unnecessary items/unused equipment on the premises. - broke cooler stored at back door.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting board at sandwich at front counter. - electric slicer

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - small trace amount of black substance in ice machine.

Basic - Accumulation of debris inside warewashing machine. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cigarettes stored on microwave at front counter. Corrected On-Site

Basic - Ice scoop handle in contact with ice. - at drink station Corrected On-Site

Basic - Old labels stuck to food containers after cleaning.

Basic - Soiled floors in walk-in cooler.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - behind dish machine.

High Priority - Container of medicine improperly stored. Cough drops stored on microwave on cooks line.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Electric slicer

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Carbon dioxide/helium tanks not adequately secured. Tanks located next to bag n box rack. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep station next to fryers.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Dish person.

Basic - Employee with no hair restraint while engaging in food preparation. Dish person

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door.

Basic - Food stored on floor. Cooking oil stored in dry storage/ prep area.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cooks line.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Saba Cooling unit.

Basic - Working containers of food removed from original container not identified by common name. Bulk flour

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut lettuce not date after 24 hours

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on prep table by cook station has grooves. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Cook preparing food not wearing hair restraints. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Emergency exit door in dining room.

Basic - Food stored on floor. Oil on floor by prep table across from walk in freezer. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoops for flour and grits stored in the food

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on walk in cooler/ freezer and reach in coolers, hood filters, soda machine drain

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Two door reach in cooler by fryers

Basic - Silverware/utensils dried with a towel/cloth. Dishwasher using a towel to dry clean plates.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by bag in the box soda area and ware wash area

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Towels on the cook line and paper dispensers.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher not washing hand in between task.

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Bacon held at 80F

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 3 eggs cracked on cooks line. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41F raw shell unpasteurized eggs at 10:30 (45F - Cold Holding); raw shell unpasteurized eggs at 9:30 (47F - Cold Holding) bacon (80F - Cold Holding) Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Quaternary tablets stored above prep table in dry storage room. Window cleaner and other bottles with chemicals stored on front line with prepared food.

Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Dishwasher could not identify proper test strips. Prep employee has no knowledge of cooling process and temperature knowledge. Coached employees on proper cooling temperatures.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips provided for dish machine

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory posted in building or on menu for eggs served. Consumer advisory poster provided to operator. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Missing ceiling tiles above mop sink.

Basic - Cosmetics/toiletries stored with food, clean equipment and utensils, clean linens or single-service items. Body mist among food items on frontline.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable. Small cutting board by tea machine has deep grooves.

Basic - Duct tape used to repair nonfood-contact surface. Duct tape on slicer handle.

Basic - Dumpster/cans/garbage disposal location improper because it is causing a nuisance or public health hazard. Small trash can stored on top of employee refrigerator.

Basic - Employee eating in a food preparation or other restricted area. Dishwasher drinking while handling clean dishes.

Basic - Employee with no hair restraint while engaging in food preparation. Employees observed not wearing hair restraints nor beard guards while preparing food.

Basic - Food stored on floor. Oil in dry storage room stored on floor.

Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. In use knife stored above cases of garbage bags in dish area. Utensil in flour container buried. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Bathroom used by employees no hand washing signs. Hand sink by door between kitchen and frontline missing hand washing signs.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Mop sink and cooler doors walls soiled. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Batter mix container not labeled Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee cracked raw shell eggs and then handled ham scoop without changing gloves. Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Degreaser stored over container of biscuits.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water at warewash entrance handsink.

Basic - Ceiling tile missing. Over mop sink.

Basic - Employee with no hair restraint while engaging in food preparation. Cook.

Basic - Food stored on floor. Cooking oil in rear prep area.

Basic - Ice scoop handle in contact with ice. At wait station.

Basic - In-use wet wiping cloth/towel used under cutting board. Rear prep area.

Basic - No handwashing sign provided at a hand sink used by food employees. Handsink at warewash entrance.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Stored on prep table in rear prep area.