LIL BIT KUNTRY RESTAURANT
4999 71 AVE N
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 2/6/2025
High Priority
5
Intermediate
2
Basic
6
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior soiled with black mold like substance. Repeat Violation
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Store on rack next to clean coffee cups across from dish machine. Discussed with employee and drink was moved. Corrected On-Site Repeat Violation
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. The cook line area has missing and cracked floor tiles. Observed accumulation of grease and food debris that needs to be cleaned thoroughly to maintain cleanliness. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Boxes of oil stored on the floor next to hand sink by the cook line. Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Coolers and freezers throughout the kitchen prep area.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls above steam hot holding well on cook line.
- 12A-13-4: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. Observed dishwasher handling dirty dishes and began handling clean dishes to put away.
- 03B-15-5:High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Food items stored at steam hot holding wells: home fries potatoes (81F - Hot Holding); sausage patties (95F - Hot Holding); sausage links (96F - Hot Holding) Discussed with PIC that items can either be hot held at 135 F or higher, or they can use Time as a Public Health Control. Operator currently has paperwork and needs to be filled out.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 2/1/2025.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stored on cutting board of reach in deli cooler on cook line: butter (71F - Cold Holding) Discussed with PIC that item must be cold held at 41 F or lower or they can use Time as a Public Health Control. Operator currently has paperwork but still needs to be filled out.
- 03F-02-5: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. See stop sale. Inspector assisted employee with time stamping the following food items: raw shelled eggs 8:35am, Butter 8am, Sausage patties 7:30 am, Sausage links 7:25 am, and Home fries potatoes 7am. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food slicer near hand sink on kitchen cook line soiled with food debris. Cutting boards stained next to steam wells on cook line. Can opener and slicer in prep area soiled with food debris. Repeat Violation
- 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. A blank copy of the Time as a Public Health Control written procedures was observed posted on the corkboard in the manager's office. I discussed with the PIC that the procedures must be filled out in order to use time as a control for the food items that were out of temperature during the inspection. **Corrective Action Taken**
Food safety inspection conducted on 2/6/2025 revealed 13 total violations (5 high priority, 2 intermediate, 6 basic).
Inspection on 9/5/2024
High Priority
5
Intermediate
2
Basic
18
Total
25
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior heavily soiled with mold like substance.
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Exterior heavily soiled with lime scale.
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler door handles throughout kitchen soiled with food debris. Repeat Violation
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles broken and missing throughout the kitchen.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles heavily soiled throughout kitchen.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed dishwasher not store clean utensils inverted at expo window in cook line.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. License displayed expired 2020. Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line grooved.
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drink stored on prep table near slicer and container storing clean utensils. Repeat Violation
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor soiled with grease buildup up on cook line. Repeat Violation
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Floor tiles missing and disrepair throughout kitchen. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Oil stored on floor near hand sink on cook line. Repeat Violation
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up at the bottom of white single door freezer.
- 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 touching sugar stored in container in back kitchen area.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled with food debris. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods heavily soiled with grease build up.
- 14-06-4:Basic - Wood food-contact surface not properly sealed. Unsealed wood lining shelves above reach in deli cooler and steam wells on cook line.
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 1 dented 6Lbs 10 oz can of Cheddar cheese sauce. 1 dented 7lb can of strawberry pie filling. Repeat Violation
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shelled eggs wearing single service gloves and began handling bottle of spice, vanilla extract and clean utensils with out taking changing his gloves and washing his hands. Repeat Violation
- 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 3 cracked In use raw shelled eggs on time as a public health control. Employee discarded eggs.
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Dishwasher wearing single service gloves washing dirty dishes and began handling clean dishes with the same gloves.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 1 bulging 6lbs 12oz can of Lima beans.
- 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. Gallon of milk in white single door fridge in server wait station not date marked.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food slicer near hand sink on kitchen cook line soiled with food debris. Cutting boards stained next to steam wells on cook line. Can opener and slicer in prep area soiled with food debris. Soda dispenser outer areas of soda nozzles soiled in server wait station. Repeat Violation
Food safety inspection conducted on 9/5/2024 revealed 25 total violations (5 high priority, 2 intermediate, 18 basic).
Inspection on 3/6/2024
High Priority
4
Intermediate
2
Basic
16
Total
22
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior soiled with mold like substance. Repeat Violation
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Refrigerator and freezer door handles throughout the restaurant heavily soiled with food debris.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. License displayed expired on 2/1/2020. Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line and in prep area have cut marks that are no longer cleanable. Repeat Violation
- 08B-20-4:Basic - Damaged/spoiled/recalled food not properly segregated. Dented cans of cheddar cheese, Corned beef hash, Kidney beans on dry storage shelf with foods to be served to the public.
- 35A-03-4:Basic - Dead roaches on premises. 1 dead roach near containers of flour, pancake mix and air conditioning unit in back area.
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee cup without lid store on prep table next to foods being prep.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups wet nesting in server wait station.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floors throughout kitchen soiled with build up of food debris.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Floor tiles crack and missing cook line area. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Box of oil stored on floor near hand sink on kitchen cook line.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer in prep area has ice build up at the bottom.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Stored on heavily soiled oven handle. Corrected On-Site Repeat Violation
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves on cook line heavily soiled with food debris. Oven interior soiled with food debris. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outer areas off fryer and oven soiled with build up of food debris and grease.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Stored on top of reach in deli cooler on cook line and prep table near slicer. Employee moved wet cloths to sanitizer bucket. Corrected On-Site
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Dented cans of cheddar cheese, Corned beef hash, Kidney beans on dry storage shelf with foods to be served to the public.
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cracked raw shell eggs then plated food no glove change or hand wash. Educated employee on proper hand washing procedures. Employee washed hands and put new gloves on. **Corrective Action Taken**
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Cases of frozen bacon stored over ready to eat frozen biscuits inside reach in freezer near dish machine. Employee moved biscuits above bacon. Corrected On-Site
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw pork sausage stored over unwashed tomatoes inside reach in cooler near ice machine. Raw pork sausage was moved. Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained. Food slicer and can opener heavily soiled with food debris. Potato sliced attached to wall near cook line heavily soiled with food debris. Area around soda nozzles soiled at wait station. Repeat Violation
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Meat loaf inside reach in cooler near ice machine not date marked.
Food safety inspection conducted on 3/6/2024 revealed 22 total violations (4 high priority, 2 intermediate, 16 basic).
Inspection on 10/17/2023
High Priority
1
Intermediate
1
Basic
10
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over prep area
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over cook line
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cook line Repeat Violation
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Cook line
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.oven door handle Repeat Violation
- 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 bin
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Portable fan with accumulation of dust on cookline Repeat Violation
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked shell eggs then proceeded to handle in use equipment and touch shredded cheese with no glove change or hand wash
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line Can opener blade soiled Repeat Violation
Food safety inspection conducted on 10/17/2023 revealed 12 total violations (1 high priority, 1 intermediate, 10 basic).