Which North Dakota Eateries Had The Most Health Violations In January?

Included here are 8 restaurants from all throughout North Dakota that received the most violations in the state during last month's health inspections.

Some of us may be looking for the perfect Valentine's Day spot to take our special someone, but before you commit to any, you might want to peruse the list to see whether they made it.

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In order to help you decide where to go and who to say no to, we compiled a list of the worst North Dakota offenders.

In January, the following locations had the highest number of breaches found by state health inspectors:

Chicago Burrito
Grand Forks, ND
Violations: 9

2-102.11 (A) (B) (C) [1-17] Explain Code Submit
Code Explanation
Demonstration- PIC shall demonstrate knowledge
Inspector Comments
--Food Protection Manager training needed. Several violations observed.
3-403.11(A)&(D) Explain Code Submit
Code Explanation
Reheating for Hot Holding - Reheating: TCS Food
Inspector Comments
--Observation: TCS food that is cooked and cooled on premises is rapidly reheated within 2 hours to 165°F or above for 15 seconds for hot holding. Tamales reheated for hot holding at 85 degrees in warmer.
3-501.16(A)(2) Explain Code Submit
Code Explanation
Time/Temperature Control for Safety Food, Hot and Cold Holding - Cold Holding
Inspector Comments
--Observation: PHF/TCS food maintained at 41°F or below, except during preparation, cooking, cooling, or when time is used as a public health control. Discussion occurred to pre-cool corn before placing on prep-line. Canned corn was recently added and was out of temperature along with those foods surrounding it.
4-702.11 Explain Code Submit
Code Explanation
Before Use After Cleaning - Frequency
Inspector Comments
--Observation: After being cleaned, food contact surfaces, equipment and utensils shall be sanitized. Dishes were being washed in the prep sink. Must use 3 compartment sink to wash, rinse, then sanitize dishes.
5-103.11 Explain Code Submit
Code Explanation
Capacity - Quantity and Availability
Inspector Comments
--Observation: Worker states facility runs out of hot water by the afternoon. No hot water available at hand sink or 3-compartmetn sink at time of inspection.
5-202.12(A) Explain Code Submit
Code Explanation
Handwashing sink, Installation - Hot Water Temperature
Inspector Comments
--Observation: Each handsink shall be provided with hot, running water tempered to at least 100° F through a mixing valve or combination faucet. Hot water valve at hand sink in kitchen does not work.
5-205.11 Explain Code Submit
Code Explanation
Using a Handwashing Sink - Operation and Maintenance
Inspector Comments
--Observation: Handsinks shall be accessible to employees at all times and may not be used for purposes other than handwashing. Utensil was placed in handsink.
5-205.15(B) Explain Code Submit
Code Explanation
System Maintained in Good Repair - Plumbing System Maintained in Good Repair
Inspector Comments
--Observation: Water leaks by water meter and at hand sink drain in kitchen.
7-201.11 Explain Code Submit
Code Explanation
Separation - Storage
Inspector Comments
--Observation: Personal care items, first aid supplies, medicines, and chemicals are stored separate from and not above food, equipment, utensils, linens, and single-service and single-use articles. First Aid station and medications need to be moved to a different place that is not above a food preparation counter.

3-302.11(A)(2-3) Explain Code Submit
Code Explanation
Packaged and Unpackaged Food - Separation, Packaging, and Segregation; Preventing Food and Ingredient Contamination - Separate different types of raw food
Inspector Comments
--Observation: Food shall be protected from cross contamination by separating types of raw animal food from each other during storage, preparation, holding, and display. Raw chicken shall be stored below other raw meats.
3-304.14 Explain Code Submit
Code Explanation
Wiping Cloths, Use Limitation
Inspector Comments
--Observation: Between uses, wiping cloths shall be stored in a sanitizing solution.
3-501.16(A)(1) Explain Code Submit
Code Explanation
Time/Temperature Control for Safety Food, Hot and Cold Holding - Hot Holding
Inspector Comments
--Observation: TCS food shall be maintained at 135°F or above, except during preparation, cooking, cooling, or when time is used as a public health control. Buffet line dishes shall not be held over container line and stirred to ensure hot-hold temperature is at 130 F or above.
3-501.16(A)(2) Explain Code Submit
Code Explanation
Time/Temperature Control for Safety Food, Hot and Cold Holding - Cold Holding
Inspector Comments
--Observation: TCS food shall be maintained at 41°F or below, except during preparation, cooking, cooling, or when time is used as a public health control. Items in cold-hold shall not be stored above container line and stirred to ensure temperature is at 41 F or below.
4-302.14 Explain Code Submit
Code Explanation
Sanitizing Solutions, Testing Devices
Inspector Comments
--Observation: An appropriate test kit shall be provided and used to measure sanitizing solution concentration. Lactic acid test strips shall be available to monitor chemical concentration. PIC mentioned changing chemical provider in future.
4-501.114 (A-E)(F)(1)&(2) Explain Code Submit
Code Explanation
Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness
Inspector Comments
--Observation: Sanitizing solutions shall be used in accordance with the EPA registered label-use instructions. Facility shall wash, rinse, and sanitizer with proper concentration of sanitizer.

2-301.14 Explain Code Submit
Code Explanation
When to Wash
Inspector Comments
--Observation: Food employees shall clean their hands when required. Witnessed employee put on gloves without washing hands first. Discussed proper procedure for glove use. Employee removed gloves and washed hands and put new gloves on.
2-401.11 Explain Code Submit
Code Explanation
Eating, Drinking, or Using Tobacco
Inspector Comments
--Observation: Food employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment, and unwrapped single-service and single-use articles cannot result. Employee eating in food prep area. Employee took food to proper break area.
4-101.11(B-E) Explain Code Submit
Code Explanation
Characteristics - Multiuse: Materials used in the construction of utensils and food contact surfaces are durable, sufficient in weight, smooth, easily cleanable, and resistant to damage
Inspector Comments
--Observation: Ice scoop cracked and pieces missing. Ice scoop discarded.
4-602.13 Explain Code Submit
Code Explanation
Nonfood-Contact Surfaces
Inspector Comments
--Observation: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Equipment has grease build up.
4-702.11 Explain Code Submit
Code Explanation
Before Use After Cleaning - Frequency
Inspector Comments
--Observation: After being cleaned, food contact surfaces, equipment and utensils shall be sanitized. Dishes being washed in 3 comp sink not being sanitized. Discussed sanitizing process and dishes rewashed.
6-501.12 Explain Code Submit
Code Explanation
Cleaning, Frequency and Restrictions
Inspector Comments
--Observation: Physical facilities shall be cleaned as often as necessary to keep them clean and during periods when the least amount of food is exposed such as after closing. Dirty floors under equipment and hood vents.

3-302.12 Explain Code Submit
Code Explanation
Food Storage Containers, Identified with Common Name of Food
Inspector Comments
--Observation: Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food
3-303.12 Explain Code Submit
Code Explanation
Storage or Display of Food in Contact with Water or Ice
Inspector Comments
--Observation: do not reuse cardboard boxes or plastic bags
3-402.11 Explain Code Submit
Code Explanation
Parasite destruction - Freezing
Inspector Comments
--Observation: Before service or sale in ready-to-eat form, raw, raw-marinated, partially cooked, or marinated partially cooked fish shall be frozen and stored in accordance with the Food Code for parasite destruction
3-402.12 Explain Code Submit
Code Explanation
Records, Creation and Retention - parasite destruction
Inspector Comments
--Observation: Written documentation of parasite destruction shall be maintained for 90 days for fish products that are intended for raw or undercooked consumption
3-501.16(A)(1) Explain Code Submit
Code Explanation
Time/Temperature Control for Safety Food, Hot and Cold Holding - Hot Holding
Inspector Comments
--Observation: PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time is used as a public health control. Rice held at room temperature need recorded time.
3-501.16(B) Explain Code Submit
Code Explanation
Time/Temperature Control for Safety Food, Hot and Cold Holding - Cold holding untreated eggs
Inspector Comments
--Observation: - Eggs that have not been treated to destroy all viable Salmonella bacteria shall be stored at 45°F
3-501.17 Explain Code Submit
Code Explanation
Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking
Inspector Comments
--Observation: Date marking with a 7-day shelf life is required for RTE, TCS food prepared onsite or opened commercial container held for more than 24 hours.
3-601.11 Explain Code Submit
Code Explanation
Standards of Identity - Accurate Representation: Packaged food
Inspector Comments
--Observation: Packaged food shall comply with standard of identity requirements and shall be labeled to indicate ingredient information
3-603.11 Explain Code Submit
Code Explanation
Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - Consumer Advisory
Inspector Comments
--Observation: A consumer advisory is required for raw or undercooked food
6-201.11 Explain Code Submit
Code Explanation
Floors, Walls, and Ceilings - Cleanability
Inspector Comments
--Observation: wall freezer needs cleaning
6-301.14 Explain Code Submit
Code Explanation
Handwashing Signage
Inspector Comments
--Observation: A sign or poster that notifies employees to wash their hands shall be provided at all handwashing sinks used by food employees and clearly visible.
6-501.14 Explain Code Submit
Code Explanation
Cleaning Ventilation Systems, Nuisance and Discharge Prohibition
Inspector Comments
--Observation: Hood Filters need cleaning.

2-201.11(A) Explain Code Submit
Code Explanation
Responsibility of Permit Holder, Person in Charge, and Conditional Employees - Symptoms and Diagnosis
Inspector Comments
--Observation: An employee health policy shall be available to address employee illness, reporting, restriction, and exclusion. See published comments.
2-501.11 Explain Code Submit
Code Explanation
Clean-up of Vomiting and Diarrheal Events
Inspector Comments
--Observation: A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. See published comments.
3-302.12 Explain Code Submit
Code Explanation
Food Storage Containers, Identified with Common Name of Food
Inspector Comments
--Observation: Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food. Squeeze bottles of butter substitute shall be labeled.
3-304.12 Explain Code Submit
Code Explanation
In-use Utensils, Between-Use Storage
Inspector Comments
--Observation: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a clean protected location or in the food with their handles above the top of the food. Scoops shall be stored to prevent contamination. Do not store scoops directly in the popcorn or chips.
3-304.15(A) Explain Code Submit
Code Explanation
Gloves, Use Limitation - Disposable single use gloves
Inspector Comments
--Observation: Single-use gloves shall be used for only one task, used for no other purpose, and discarded when damaged or soiled. Gloves that contact surfaces other than food utensils or ready to eat food shall be discarded, hand washed, and new gloves donned. Discussed with PIC and staff.
4-302.14 Explain Code Submit
Code Explanation
Sanitizing Solutions, Testing Devices
Inspector Comments
--Observation: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. 3rd sink sanitizer shall be bleach with chlorine test strips at 50-100ppm or Quaternary Ammonia sanitizer with pH paper, QT-40, at ~200ppm.
4-602.11(E ) Explain Code Submit
Code Explanation
Equipment Food-Contact Surfaces and Utensils - Frequency of cleaning frequency of food contact surfaces (non-TCS)
Inspector Comments
--Observation: Food contact surfaces, equipment, and utensils contacting non-TCS foods shall be cleaned at any time contamination has occurred; at least every 24-hours for iced tea dispensers and consumer self-service utensils such as tongs, scoops, or ladles; or at a frequency specified by the manufacturer for ice bins; or in accordance with the Food Code. Pop nozzles shall be cleaned and sanitized daily. Discussed with PIC.
4-702.11 Explain Code Submit
Code Explanation
Before Use After Cleaning - Frequency
Inspector Comments
--Observation: After being cleaned, food contact surfaces, equipment and utensils shall be sanitized. Use a 3 step process to wash, rinse, and sanitize; air dry dishes, do not towel dry or place clean dishes on a towel. Discussed with PIC.
6-501.11 Explain Code Submit
Code Explanation
Repairing - Premises, Structures, Attachments, Fixtures - Methods
Inspector Comments
--Observation: Replace missing ceiling tiles.
8-304.11 Explain Code Submit
Code Explanation
Responsibilities of the Permit Holder
Inspector Comments
--Observation: The permit holder shall post the permit in a location in the food establishment that is conspicuous to consumers, comply with provisions of this code, and notify customers that a copy of the most recent establishment inspection report is available upon request.

2-201.11(A) Explain Code Submit
Code Explanation
Responsibility of Permit Holder, Person in Charge, and Conditional Employees - Symptoms and Diagnosis
Inspector Comments
--Observation: An employee health policy shall be available to address employee illness, reporting, restriction, and exclusion. See attached form. Each food employee shall read and sign that they understand the information. Keep on file in office.
2-501.11 Explain Code Submit
Code Explanation
Clean-up of Vomiting and Diarrheal Events
Inspector Comments
--Observation: A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. See attached poster. Keep on file in office.
3-501.17 Explain Code Submit
Code Explanation
Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking
Inspector Comments
--Observation: Date marking with a 7-day shelf life is required for RTE, TCS food prepared onsite or an opened commercial container held for more than 24 hours. Leftovers not dated. Items dated or discarded at time of inspection.
3-603.11 Explain Code Submit
Code Explanation
Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - Consumer Advisory
Inspector Comments
--Observation: A consumer advisory is required for raw or undercooked food. Menus must have the approved consumer advisory posted on the menu. See attachment.
4-602.13 Explain Code Submit
Code Explanation
Nonfood-Contact Surfaces
Inspector Comments
--Observation: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. A general cleanup is needed throughout kitchen, especially the grill hood.
5-203.13 Explain Code Submit
Code Explanation
Service Sink
Inspector Comments
--Observation: Install approved mop sink.
5-205.11 Explain Code Submit
Code Explanation
Using a Handwashing Sink - Operation and Maintenance
Inspector Comments
--Observation: Handwashing sinks shall be accessible to employees at all times and may not be used for purposes other than handwashing. Keep items out of handwash sink. Items removed.

3-302.12 Explain Code Submit
Code Explanation
Food Storage Containers, Identified with Common Name of Food
Inspector Comments
--Content label jars containing soup.
--Observation: Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food
3-501.17 Explain Code Submit
Code Explanation
Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking
Inspector Comments
--Date label dressing and sauce containers when opened.
--Observation: Date marking with a 7-day shelf life is required for RTE, TCS food prepared onsite or opened commercial container held for more than 24 hours.
3-603.11 Explain Code Submit
Code Explanation
Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - Consumer Advisory
Inspector Comments
--Observation: A consumer advisory is required for raw or undercooked food
4-204.112(A)-(D) Explain Code Submit
Code Explanation
Temperature Measuring Devices - Cold and hot holding equipment
Inspector Comments
--Observation: Cold and hot holding equipment used for TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
--Small white refrigerator in back pantry needs a thermometer
4-602.13 Explain Code Submit
Code Explanation
Nonfood-Contact Surfaces
Inspector Comments
--Observation: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
--Small white refrigerator in back pantry needs to be cleaned.
6-301.11 Explain Code Submit
Code Explanation
Handwashing Cleanser - Availability
Inspector Comments
--Bar hand sink needs soap.
--Observation: Hand-cleansing soap shall be available at each hand sink

3-501.17 Explain Code Submit
Code Explanation
Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking
Inspector Comments
--Observation: Date marking with a 7-day shelf life is required for RTE, TCS food prepared onsite or opened commercial container held for more than 24 hours.
4-302.14 Explain Code Submit
Code Explanation
Sanitizing Solutions, Testing Devices
Inspector Comments
--has test kits for Idoin quats and clorine but does not have any sanitizer
5-202.12(A) Explain Code Submit
Code Explanation
Handwashing sink, Installation - Hot Water Temperature
Inspector Comments
--Observation: Each handsink shall be provided with hot, running water tempered to at least 100° F through a mixing valve or combination faucet.
5-205.11 Explain Code Submit
Code Explanation
Using a Handwashing Sink - Operation and Maintenance
Inspector Comments
--Observation: Handsinks shall be accessible to employees at all times and may not be used for purposes other than handwashing
5-205.15(B) Explain Code Submit
Code Explanation
System Maintained in Good Repair - Plumbing System Maintained in Good Repair
Inspector Comments
--Observation:water lines are broken need to be repaired.
6-301.13 Explain Code Submit
Code Explanation
Handwashing Aides and Devices, Use Restrictions
Inspector Comments
--Observation: A sink used for food preparation or utensil washing, or a mop/service sink may not be provided with handwashing aids or used for handwashing