CODFATHERS LLC
14841 MAIN ST
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 7/31/2024
High Priority
8
Intermediate
3
Basic
3
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table shelf next to sauces. Manager had employee remove drink from shelf. Corrected On-Site Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket of reach-in cooler in front of walk-in cooler. Repeat Violation
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Pans stored on shelf across from dish machine.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flies in kitchen area.
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Hand towels used to line pan for lobster stored in reach-in cooler in front of walk-in freezer.
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Sour cream stored in wait station coke cooler. Manager stated sour cream was portioned on 7/28. Manager had employee place proper date mark on sour cream. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Item in reach-in cooler next to prep table in front of passenger through window: rice (44F,45F - Cold Holding). Manager stated rice was portioned on 7/28. Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler next to prep table in front of passenger through window: rice (44F,45F - Cold Holding). Manager stated rice was portioned on 7/28. Item in reach-in cooler in front of walk-in freezer: sour cream (45F - Cold Holding). Manager stated sour cream was at proper temperature at opening. Manager moved item to walk-in freezer to reduce temperature to 41F.
- 01B-38-5:High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Ranch dressing stored in wait station reach-in cooler: ranch dressing (45F - Cooling). Manager stated item was prepared on 7/28. Repeat Violation Admin Complaint
- 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Ranch dressing stored in wait station reach-in cooler: ranch dressing (45F - Cooling). Manager stated item was prepared on 7/28.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item in warmer on kitchen prep table across from walk-in freezer: macaroni (110F - Hot Holding). Manager stated macaroni was reheated one hour prior to temperature being taken. Manager added more water to warmer and turned up temperature to reheat macaroni. **Corrective Action Taken**
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Whipping cream stored in reach-in cooler next to table top warmer. Manager stated cream was opened on 7/28. Manager placed proper date on item. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwave on cook line. Soda gun in upstairs bar area. Repeat Violation
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for dish machine. Repeat Violation
Food safety inspection conducted on 7/31/2024 revealed 14 total violations (8 high priority, 3 intermediate, 3 basic).
Inspection on 4/12/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 4/12/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/10/2024
High Priority
6
Intermediate
4
Basic
20
Total
30
Disposition: Follow-up Inspection Required
Inspection Details:
- 21-05-5:Basic - Cloth used as a food-contact surface. Proteins being dried on wiping clothes on cookline. Manager removed. Corrected On-Site
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna and salmon thawing in standing water in package that bears label stating to remove from package prior to thawing. Stop sale issued.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened bottle of water on shelf over clean dishes.
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Half eaten cake on shelf over cups of dressing. Moved during this inspection. Corrected On-Site Repeat Violation
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table under pass thru window.
- 13-03-4:Basic - Employee with no hair restraint and/or beard guard while engaging in food preparation. Two male employees with no hair restraints. One male employee with no beard guard.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses wet nested in server station.
- 14-10-4:Basic - Equipment or utensils not designed or constructed in a durable manner. Gaskets of reach in cooler torn.
- 36-22-4:Basic - Floor area(s) covered with standing water. Near ware wash area and in back room.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor under warewash area soiled with food debris.
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour.
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In lemon cream in reach in cooler, scoop handle in product.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach in cooler on cookline.
- 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Quat bucket stored on shelf over sauces on cook line. Moved. Corrected On-Site
- 42-03-5:Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Screw driver on shelf over sauces on cookline. Trash bags on top of drinks in upstairs bar.
- 08B-12-5:Basic - Stored food not covered. Container of tea in server station with no lid. Manager placed lid over tea. Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Tuna 58F. Salmon 57F. Thawing in standing water. Repeat Violation
- 29-03-4:Basic - Water draining onto floor surface. Water draining onto floor under dish machine.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. One towel in prep area.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bottle of water not labeled in upstairs bar.
- 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched hair then clean dishes without washing hands. Male employee touched hair then began preparing food without washing hands. Warning
- 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched hat then put on gloves and began cooking without washing his hands. Male employee adjusted shirt then put on gloves and moved clean pan without washing hands. Warning
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Lowe's bucket being used for ice on top of ice machine.
- 35A-09-4:High Priority - Presence of insects, rodents, or other pests. One live ant on wall in back prep area. Spider webs along walls in back rooms containing soda machine, prep area, and dry storage.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Opened case of raw bacon on shelf over bucket of pickles in reach in cooler. Moved during this inspection. Corrected On-Site Repeat Violation Admin Complaint
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Lemon cream made with heavy cream has a date mark of 3/16, discard date is 3/22.
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Two tags provided with no date.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of two reach in coolers on cookline soiled with food debris.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine strips for dish machine.
- 11-26-1: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. Missing for one new employee.
Food safety inspection conducted on 4/10/2024 revealed 30 total violations (6 high priority, 4 intermediate, 20 basic).
Inspection on 2/22/2024
High Priority
3
Intermediate
1
Basic
7
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee can of Red Bull in reach-in cooler across from hand washing sink next to dish machine. Manager removed can of Red Bull from cooler. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cups stored in wait station.
- 14-11-5:Basic - Equipment in poor repair. Gasket for reach-in cooler across from hand washing sink next to dish machine.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back door to kitchen.
- 08B-38-4:Basic - Food stored on floor. Case of cooking oil stored on floor in dry storage area. Manager placed cooking oil on shelf. Corrected On-Site
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Containers stored on shelf across from dish machine.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing at room temperature in kitchen prep sink. Managed placed shrimp in reach-in cooler to finish thawing. Corrected On-Site
- 08A-14-5:High Priority - Raw animal food not separated from ready-to-eat food during preparation. Cooked shrimp stored in pan with raw shrimp during thawing process. Manager removed cooked shrimp from pan with raw shrimp. Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item stored in warmer on prep table across from cook line oven: macaroni (120F - Hot Holding). Manager reheated item in oven, 167F. Items in crock pots on prep table next to kitchen ice machine: bisque (125F - Hot Holding); clam chowder (123F - Hot Holding). Manager turned up crock pots to reheat items, clam chowder (166F - Reheating); bisque (169F - Reheating). Corrected On-Site
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet in wait station. Faucet above kitchen prep sink.
- 02A-01-4:Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. No consumer advisory available. Inspector provided operator with consumer advisory, operator posted consumer advisory. Corrected On-Site
Food safety inspection conducted on 2/22/2024 revealed 11 total violations (3 high priority, 1 intermediate, 7 basic).
Inspection on 12/27/2023
High Priority
0
Intermediate
2
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on ice machine in kitchen.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach-in cooler across from grill.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler next to fryer. Neater nozzle of tea machine in wait station.
- 27-17-4:Intermediate - Water pressure lacking at fixtures that require the use of water. No cold water at hand washing sink in wait station.
Food safety inspection conducted on 12/27/2023 revealed 4 total violations (0 high priority, 2 intermediate, 2 basic).