THE DRUNKEN POET CAFE
1572 MAIN STREET
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 12/4/2024
High Priority
1
Intermediate
0
Basic
5
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean utensils stored in a soiled drawer in the back area. Employee removed the utensils to be sanitized and cleaned the drawer. Corrected On-Site
- 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Duct tape used to repair the door on the small black reach in cooler on the cook line.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor under all equipment on the cook line soiled. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Containers of corn starch, cooking oil and soy sauce stored on the floor in the back kitchen area. Manager placed the items on a shelf. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves above the reach in coolers on the cook line soiled.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottles containing cleaning fluid stored above the bag in box soda rack. Manager removed the bottles. Corrected On-Site
Food safety inspection conducted on 12/4/2024 revealed 6 total violations (1 high priority, 0 intermediate, 5 basic).
Inspection on 8/8/2024
High Priority
3
Intermediate
0
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Metal on the exterior and interior of the door on the walk in cooler torn and broken. Repeat Violation
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floors soiled under all equipment in the kitchen.
- 38-10-4:Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in women's bathroom area.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several wet towels not stored in sanitizer solution on the cook line. Employee placed the towels in a sanitizer solution. Corrected On-Site
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel for drying hands after washing use in direct contact with crab in the reach in cooler on the cook line. Employee removed the towel. Corrected On-Site
- 08A-13-5:High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw shrimp stored over ready to eat sauces in the reach in cooler on the cook line. Employee removed the sauce. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork 52F stored stacked above the fill line of a pan in the top section of the make reach in cooler on the cook line. Employee stated the pork had been stored in the reach in cooler for approximately 1 hour. Employee placed half the content of the pan in the bottom section of the reach in cooler. **Corrective Action Taken**
Food safety inspection conducted on 8/8/2024 revealed 7 total violations (3 high priority, 0 intermediate, 4 basic).
Inspection on 3/29/2024
High Priority
0
Intermediate
0
Basic
4
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 36-36-4:Basic - - From initial inspection : Basic - Ceiling tile missing. 5 ceiling tiles missing in the hallway area. Warning - From follow-up inspection 2024-03-29: **Time Extended**
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Several cutting boards in the kitchen. Warning - From follow-up inspection 2024-03-29: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Metal on the interior and exterior of the walk-in cooler door peeling and broken. Warning - From follow-up inspection 2024-03-29: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dry storage shelves in the back preparation area soiled. Warning - From follow-up inspection 2024-03-29: **Time Extended**
Food safety inspection conducted on 3/29/2024 revealed 4 total violations (0 high priority, 0 intermediate, 4 basic).
Inspection on 3/21/2024
High Priority
3
Intermediate
2
Basic
4
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-36-4:Basic - Ceiling tile missing. 5 ceiling tiles missing in the hallway area. Warning
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Several cutting boards in the kitchen. Warning
- 14-11-5:Basic - Equipment in poor repair. Metal on the interior and exterior of the walk-in cooler door peeling and broken. Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dry storage shelves in the back preparation area soiled. Warning
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Sanitizer dishmachine reading 00ppm chlorine. Manager stoped using the dishmachine, set up the 3 compartment sink to properly sanitize equipment until the dishmachine is repaired, and called the technician. Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna stored over washed , peeled and cut avocados in the reach in cooler on the sushi line. Employee removed the tuna. Corrected On-Site Warning
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer reading +200ppm. Manager replaced the sanitizer new reading 100ppm. Corrected On-Site Repeat Violation Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket stored in the hand washing sink in the front counter. Manager removed the bucket. Corrected On-Site Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink. Hand washing sink in the front counter area. Employee placed soap at the hand washing sink. Corrected On-Site Repeat Violation Warning
Food safety inspection conducted on 3/21/2024 revealed 9 total violations (3 high priority, 2 intermediate, 4 basic).
Inspection on 12/19/2023
High Priority
3
Intermediate
1
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice bin. Interior of the ice bin on the soda machine in the wait station soiled.
- 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. Approximately 8oz of commercially processed reduced oxygen packaged grouper stored thawed in the reach in cooler on the cook line. Manager voluntarily discarded the fish **Corrective Action Taken**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Manager removed the utensils to be sanitized. **Corrective Action Taken**
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw chicken then changed their gloves and handled clean utensils without washing their hands. Employee removed the utensil to be sanitized, washed their hands and changed gloves. **Corrective Action Taken**
- 12A-02-4:High Priority - Server handled soiled dishes and utensils and then prepared a beverage without washing hands. Employee washed their hand. Corrected On-Site
- 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. Rice on time as a public health control stored on the sushi line at room temperature has no time mark. Employee stated the rice started on time at 10:00am. Employee placed a time mark on the item. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. Hand washing sink in the dishwasher area. Manager placed soap at the hand washing sink. Corrected On-Site
Food safety inspection conducted on 12/19/2023 revealed 7 total violations (3 high priority, 1 intermediate, 3 basic).
Inspection on 8/28/2023
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets on two reach in coolers on the cook line torn. - From follow-up inspection 2023-08-28: **Time Extended**
- 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall. The wall on the exterior and interior of the walk-in cooler has peeling steel. Repeat Violation - From follow-up inspection 2023-08-28: **Time Extended**
Food safety inspection conducted on 8/28/2023 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 8/24/2023
High Priority
4
Intermediate
0
Basic
2
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Gaskets on two reach in coolers on the cook line torn.
- 36-24-5:Basic - Hole in or other damage to wall. The wall on the exterior and interior of the walk-in cooler has peeling steel. Repeat Violation
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. All the following items were stored in the middle reach in cooler on the cook line. Eel (54F - Cold Holding); Cut lettuce (56F - Cold Holding); Tofu (57F - Cold Holding); cooked vegetables (55F - Cold Holding); Shrimp (53F - Cold Holding); Duck (54F - Cold Holding); Chicken (52F - Cold Holding) .Owner stated all the items were stored in the reach in cooler overnight. Owner discarded the items.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All the following items were stored in the middle reach in cooler on the cook line. Eel (54F - Cold Holding); Cut lettuce (56F - Cold Holding); Tofu (57F - Cold Holding); cooked vegetables (55F - Cold Holding); Shrimp (53F - Cold Holding); Duck (54F - Cold Holding); Chicken (52F - Cold Holding) .Owner stated all the items were stored in the reach in cooler overnight. Owner discarded the items. **Corrective Action Taken** Warning
- 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. Rice on time as a public health control stored on the sushi line has no time marks. Employee stated the rice had been at room temperature for approximately 2 hours. Employee placed a time mark on the rice.
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer solution reading + 200 chlorine. Manager replaced the sanitizer new reading 100ppm. Corrected On-Site
Food safety inspection conducted on 8/24/2023 revealed 6 total violations (4 high priority, 0 intermediate, 2 basic).