FRESH COUNTRY CAFE
6834 GALL BLVD STE 101
Overall Food Safety Rating
★☆☆☆☆ (1.3/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 5/9/2025
High Priority
6
Intermediate
4
Basic
3
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 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. In walk in cooler Commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At hand washing sinks throughout kitchen no hand washing sign provided, discussed with operator and emailed hand washing sign printout to operator.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. All shelves in walk in cooler heavily rusted, discussed with operator to repair or replace. Repeat Violation
- 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 in kitchen fixed hair and eye glasses with hands and without washing employees handled clean and sanitized cutting board, discussed with operator employee washed hands. Corrected On-Site
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. In steam table cooked rice hot holding inside of thank you take out bag, discussed with operator who removed rice from bag. Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in low boy cooler under flat top raw ground beef stored above raw scallops, discussed with operator who corrected storage of products. Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. In kitchen on dish storage rack unlabeled spray bottle of cleaning agent stored with and above clean and sanitized dishes, discussed with operator bottle moved to floor. Corrected On-Site
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. In kitchen mop sink hose faucet no vacuum breaker installed. Discussed with operator
- 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. Sanitizer Bucket (Chlorine 200+ppm) discussed with operator who corrected to Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee used hand washing sink in kitchen preparation area to wash and rinse soiled cloth, discussed with operator who educated employee.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Hand washing sink located near dish washing area no soap available, discussed with operator who provided soap. Corrected On-Site
- 01C-07-4:Intermediate - Raw, in-shell clams/mussels/oysters from different original containers mixed together prior to preparation for service. In walk in cooler bin containing raw shell oysters with 2 tags, discussed with operator who stated they added the last few oysters from last batch to bin, discussed with operator proper storage of oysters.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. In kitchen unlabeled spray bottle containing cleaning agent, discussed with operator who added label to bottle with marker. Corrected On-Site
Food safety inspection conducted on 5/9/2025 revealed 13 total violations (6 high priority, 4 intermediate, 3 basic).
Inspection on 1/14/2025
High Priority
2
Intermediate
1
Basic
11
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
- 14-05-4:Basic - Cardboard used to line food-contact shelves. Service window lined with soiled cardboard Shelves in walk-in cooler
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Prep area and kitchen
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 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 purse and phone over steam table, removed Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease and food debris behind equipment on cook line. Cooler gaskets soiled
- 22-16-4:Basic - Reach-in cooler and freezers interior/shelves have accumulation of soil residues. Cook line
- 08B-12-5:Basic - Stored food not covered. Ice cream in chest freezer
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind dish machine
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Cook line
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter - coconut cream cake (64F - Cold Holding), held less than 4 hours, recommend items be held on time as a public health control
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. stuffing (64F - Hot Holding) next to steam table, recommend item be held on time as a public health control
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cook line
Food safety inspection conducted on 1/14/2025 revealed 14 total violations (2 high priority, 1 intermediate, 11 basic).
Inspection on 4/18/2024
High Priority
1
Intermediate
0
Basic
6
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cups in rice and flour bag. Operator removed cups. Corrected On-Site
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. In ware washing area. Operator put chain on tanks. Corrected On-Site Repeat Violation
- 14-05-4:Basic - Cardboard used to line food-contact shelves. On expo window shelf. Repeat Violation
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives in between reach in cooler on cook line by expo line.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door on cook line. Operator removed tongs.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. In walk in cooler. Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Beef over shrimp in reach in cooler on cook line. Corrected On-Site
Food safety inspection conducted on 4/18/2024 revealed 7 total violations (1 high priority, 0 intermediate, 6 basic).
Inspection on 10/4/2023
High Priority
4
Intermediate
1
Basic
10
Total
15
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.
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. In front of soda boxes Repeat Violation
- 14-05-4:Basic - Cardboard used to line food-contact shelves. Pass through shelf at expo, discussed alternatives, operator removed Corrected On-Site
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Kitchen Walk in cooler Walls in dish room
- 22-08-4:Basic - Interior of oven has accumulation of black substance/grease/food debris. Oven on cook line Ovens in prep area
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At either hand wash sink in kitchen, inspector provided signs and operator put at sink Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floor fan in prep area Walk in cooler shelves Shelves in kitchen
- 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On floor by hand wash sink, operator put on crate Corrected On-Site
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons at ice cream station Corrected On-Site
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
- 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Total wash time was time 12 seconds, discussed proper hand wash with operator
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 small flies in mop sink area
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In lift top cooler on end of cook line -sour cream (48F - Cold Holding); moved from walk in cooler to lift top less than 2 hours ago, moved back to walk in cooler. **Corrective Action Taken**
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. > 200 ppm, corrected to 50 ppm Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand wash sink on cook line, discussed use of hand wash sink with manager on duty
Food safety inspection conducted on 10/4/2023 revealed 15 total violations (4 high priority, 1 intermediate, 10 basic).