RED PINE

1 TOWN CENTER RD STE 100

Overall Food Safety Rating

★★★½☆ (3.7/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 3/19/2025

Inspection #: Visit ID: 8878390

  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork walk in cooler Removed Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Utensils in hand sink At dish machine

Inspection Date: 9/3/2024

Inspection #: Visit ID: 8722662

  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. On cook line Removed Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At rice warmer. Water 75F Removed Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. First flip top cooler on cook line Operator cleaned water Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Ribs at room temperature temperature Placed in cooler Corrected On-Site

Inspection Date: 1/19/2024

Inspection #: Visit ID: 8517459

  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Temperature 0).
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Straws at bar
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked lo mein (46F - Cooling); cooked chicken (46F - Cooling) in walk in cooler. Not prepped or portioned. In unit overnight. Food did not reach 41F within 6 hours
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked lo mein (46F - Cooling); cooked chicken (46F - Cooling) in walk in cooler. Not prepped or portioned. In unit overnight. Food did not reach 41F within 6 hours

Inspection Date: 12/6/2023

Inspection #: Visit ID: 8517306

  • N/A:No Violations Were Observed

Inspection Date: 10/4/2023

Inspection #: Visit ID: 8344955

  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. ROP on site. Warning