COUNTRY FOODLY
5240 NW 34 BLVD STE D
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 2/5/2025
High Priority
4
Intermediate
1
Basic
5
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 14-05-4:Basic - Cardboard used to line food-contact shelves. Cardboard box directly containing spring rolls in top part reach in freezer in back storage area.
- 14-13-4:Basic - Food-contact surface not smooth and easily cleanable. The sides on counter top is in disrepair by Three compartment sink.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest reach in freezer by silver prep table in back of kitchen.
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Onion cut in half with outside skin still attached.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Container on back storage shelf containing msg no label.
- 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 10ppm, operator added bleach retested at 100ppm. **Corrected On-Site**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked sausage gravy in sliding door reach in cooler, operator moved raw beef to the bottom. **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. sausage (106F - Hot Holding) item in pan across from cook line, operator stated it sits there until an order is received.
- 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. At front counter on server alley, tested over 200ppm chlorine.
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has plan but it is not filled out.
Food safety inspection conducted on 2/5/2025 revealed 10 total violations (4 high priority, 1 intermediate, 5 basic).
Inspection on 8/29/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee cooking on grill with long beard, employee placed on beard guard. **Corrected On-Site**
Food safety inspection conducted on 8/29/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 8/1/2024
High Priority
3
Intermediate
0
Basic
5
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Tank inside mop closet not chained.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On front line next to bread.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat on top of tin foil in back storage room.
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Multiple purple lids on rice containers that are cracked/broken.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. One clean container with old label still attached.
- 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. Employee on cooks line touched glasses on face then touched tongs and fryers handles.
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee dropped spoon on floor, picked up spoon placed it in dish area, then continued cooking/plating food no glove change or handwash.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shell eggs (72F - Cold Holding) item sitting on counter on cooks line, operator stated eggs are brought out of cooler for busy breakfast rush then placed back in cooler if some are not used, inspector spoke to operator about adding item to time as a public health control.
Food safety inspection conducted on 8/1/2024 revealed 8 total violations (3 high priority, 0 intermediate, 5 basic).