North Dakota Eateries With The Most Health Violations In December

These 14 North Dakota eateries had the most marks against them last month from state for health inspections, featuring locations from across the state.

Some of us may have made New Year resolutions to be more adventurous when it comes to eating out; however, you may want to check the list to see if there are any places that don't make the short list. .

We looked at the worst offenders in North Dakota and put them together to help inform you on where to go and where to say no.

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Here are the places with the most state health inspector violations for the month of December:

2-103.11(A)-(O) Explain Code Submit
Inspector Comments
--Observation: The food establishment shall not be used for childcare. Discussed with PIC. Remove playpen.
2-201.11(A) Explain Code Submit
Inspector Comments
--Observation: An employee health policy shall be available to address employee illness, reporting, restriction, and exclusion. See published comments.
3-201.11(B) Explain Code Submit
Inspector Comments
--Observation: Homemade or home canned items shall be removed from the food establishment. Jelly and syrup removed by PIC during the inspection.
3-302.12 Explain Code Submit
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. Butter substitute in a plastic container shall be labeled.
4-204.16 Explain Code Submit
Inspector Comments
--Observation: Ice bins shall be constructed to have cold plates integrally within the ice storage bin. Use a hotel pan until the ice bin is installed.
8-304.11 Explain Code Submit
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. See published comments.

2-401.11 Explain Code Submit
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 drinks in food prep area. Drinks moved.
3-501.16(A)(1) Explain Code Submit
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. Pizza's in pizza warmer at 110 degrees. Temp adjusted . Pizza's will be discarded at the 4 hour mark.
4-204.112(A)-(D) Explain Code Submit
Inspector Comments
--Observation: Cold and hot holding equipment used for TCS food shall be 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. Warmers at counter do not have thermometers. Open display cooler also does not have thermometer.
4-302.14 Explain Code Submit
Inspector Comments
--Observation: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. No test strips for sanitizer. Strips ordered.
4-602.13 Explain Code Submit
Inspector Comments
--Observation: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Equipment in kitchen has build of of grease and food debris.
5-205.11 Explain Code Submit
Inspector Comments
--Observation: Handwashing sinks shall be accessible to employees at all times and may not be used for purposes other than handwashing. Garbage can in front of hand sink. Garbage can moved.

Lodging-1 Explain Code Submit
Inspector Comments
--Observation: Room 209 the smoke detector did not function properly when tested. Replace detector prior to renting the room.
Lodging-3 Explain Code Submit
Inspector Comments
--Observation: Maintain monthly smoke detector checks on a log.
Lodging-32 Explain Code Submit
Inspector Comments
--Observation: The window screen in room 213 is torn/damaged and shall be replaced.
Lodging-37 Explain Code Submit
Inspector Comments
--Observation: All chemical spray bottles in the laundry area and housekeeping carts shall be labeled.
Lodging-5 Explain Code Submit
Inspector Comments
--Observation: Laundry room fire extinguisher tagged March of 2022.
Lodging-7 Explain Code Submit
Inspector Comments
--Observation: Emergency lights shall illuminate when tested; Lights near room 203, 305, 311, and the south stairwell.

2-501.11 Explain Code Submit
Inspector Comments
--Observation: A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. See published comments.
3-202.12 Explain Code Submit
Inspector Comments
--Observation: Food may not contain unapproved additives or additives that exceed specified amounts. Discussed additives with PIC; Pink salt and collagen. Items shall not be added to food unless determined to be GRAS or an approved food additive.
3-304.14 Explain Code Submit
Inspector Comments
--Observation: Between uses, wiping cloths shall be stored in a sanitizing solution.
4-302.14 Explain Code Submit
Inspector Comments
--Observation: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Test strips are on order.
5-501.17 Explain Code Submit
Inspector Comments
--Observation: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
6-202.14 Explain Code Submit
Inspector Comments
--Observation: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
6-301.11 Explain Code Submit
Inspector Comments
--Observation: Hand-cleansing soap shall be available at each hand sink. Soap placed at hand sink during the inspection.
6-301.12 Explain Code Submit
Inspector Comments
--Observation: Disposable paper towels or an approved hand-drying device shall be available at each hand sink. Paper towels placed at hand sink during the inspection.
6-301.14 Explain Code Submit
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. Hand washing sticker provided to PIC for the hand washing sink.
8-304.11 Explain Code Submit
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. See published comments.

3-304.12 Explain Code Submit
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. Ice scoop handle in ice. Handle adjusted.
3-304.14 Explain Code Submit
Inspector Comments
--Observation: Between uses, wiping cloths shall be stored in a sanitizing solution. Wiping cloths out on counter.
3-501.16(A)(2) Explain Code Submit
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. Chicken and Beef not being cold held. Instructed staff to keep chicken and beef in cooler until needed.
3-501.17 Explain Code Submit
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. Items in cooler not date marked. Date marking started during inspection.
5-205.11 Explain Code Submit
Inspector Comments
--Observation: Handwashing sinks shall be accessible to employees at all times and may not be used for purposes other than handwashing. Milk crate on top of hand sink. Milk crate removed.
6-202.15 Explain Code Submit
Inspector Comments
--Observation: Outer openings of a food establishment shall be protected against the entry of insects and rodents. Weather stripping on back door is damaged and not making a seal.
6-301.12 Explain Code Submit
Inspector Comments
--Observation: Disposable paper towels or an approved hand-drying device shall be available at each hand sink. Towel dispenser at hand sink is empty. Towels refilled.
6-501.11 Explain Code Submit
Inspector Comments
--Observation: Blinking and burnt out lights in kitchen.
6-501.12 Explain Code Submit
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. Walls in kitchen are dirty.

2-201.11(A) Explain Code Submit
Inspector Comments
--Observation: An employee health policy shall be available to address employee illness, reporting, restriction, and exclusion; see published comments.
4-602.12 Explain Code Submit
Inspector Comments
--Observation: The food contact surfaces of cooking and baking equipment including cavities and door seals of microwave ovens must be cleaned at least once a day. Microwave oven plate placed in the ware washing area for cleaning. PIC will wipe out microwave prior to use.
4-602.13 Explain Code Submit
Inspector Comments
--Observation: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Pizza oven trays shall be cleaned. PIC placed in kitchen for cleaning. Filters above the grill shall be cleaned.
5-203.13 Explain Code Submit
Inspector Comments
--Observation: A mop/service sink shall be used to dispose of dirty mop water. Do not dump the mop water outside or down sinks/toilets. Mop water shall be poured into a drain prior to installation of the mop sink.
6-301.11 Explain Code Submit
Inspector Comments
--Observation: Hand-cleansing soap shall be available at each hand sink. Soap placed at hand sink during the inspection.
6-301.12 Explain Code Submit
Inspector Comments
--Observation: Disposable paper towels or an approved hand-drying device shall be available at each hand sink. Paper towels placed at hand sink during the inspection.
8-304.11 Explain Code Submit
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.

2-501.11 Explain Code Submit
Inspector Comments
--Observation: A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events; see published comments.
3-201.11(B) Explain Code Submit
Inspector Comments
--Observation: Homemade or home canned items shall be removed from the food establishment. Label personal items and separate from other foods. Discussed with staff and items removed from the refrigerator.
3-302.12 Explain Code Submit
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; Water and butter substitute shall be labeled in the grill area.
3-304.14 Explain Code Submit
Inspector Comments
--Observation: Between uses, wiping cloths shall be stored in a sanitizing solution. Sanitizer adjusted and retested at 100ppm.
3-603.11 Explain Code Submit
Inspector Comments
--Observation: A consumer advisory is required for raw or undercooked food. The consumer advisory requires both a disclosure and reminder statement connected to the food items with an (*); eggs, steaks. Submit new menus to foodandlodging@nd.gov for review prior to printing.
4-903.11(A)(B)(D) Explain Code Submit
Inspector Comments
--Observation: Cleaned equipment and utensils and laundered linens shall be stored in a clean, dry location, where they are not exposed to splash, at least 6 inches off the floor, in a self draining position, and covered or inverted. Kitchen utensils in a jar shall be inverted.
5-203.11(A) Explain Code Submit
Inspector Comments
--Observation: Handsinks shall be a number necessary for their convenient use by employees and not fewer then the number of handsinks required by law. Designate a hand sink in the bar. Hand washing sticker provided.
5-205.15(B) Explain Code Submit
Inspector Comments
--Observation: Bar 3 compartment sink and sinks for hand washing and dumping drinks shall be in good repair.
8-304.11 Explain Code Submit
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
Inspector Comments
--Observation: An employee health policy shall be available to address employee illness, reporting, restriction, and exclusion. See attached form. Each food employee must read and sign that they understand and keep forms on file at location.
2-401.11 Explain Code Submit
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. Employees must drink from approved containers in food prep areas. Corrected at time of inspection.
2-501.11 Explain Code Submit
Inspector Comments
--Observation: A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. See Attached form. Post near mop sink or keep on file.
3-401.11(A)(2) Explain Code Submit
Inspector Comments
--Observation: Ratites and injected or mechanically tenderized meats shall be cooked to 155°F for 15 seconds or the time/temperature relationship specified in the chart in the Food Code. Brosted chichen observed out of the fryer at less than 165. Chicken returned to fryer untilled it reached the proper temperature.
4-703.11 Explain Code Submit
Inspector Comments
--Observation: Hot water mechanical operations shall achieve a utensil surface temperature of 160°F; Chemical manual or mechanical operations shall use a sanitizing solution prepared to the proper concentration. Dishwasher final rinse doesn't meet proper sanitizing temperature. Facility must use 3 compartment sink method until dishwasher repaired.
5-205.11 Explain Code Submit
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 away from in front of handwash sinks. Corrected at time of inspection.
8-304.11 Explain Code Submit
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. See attached form. Post were accessible to the public.

3-305.11 Explain Code Submit
Inspector Comments
--Observation: Food being stored on floor. All food items shall be a minimum of 6" above floor at all times.
3-501.18 Explain Code Submit
Inspector Comments
--Observation: Food found in walk-in dated 11/30. RTE, TCS food prepared on-site or any opened commercial container that exceeds the 7-day time limit or when date-marking is not done shall be discarded
4-204.11 Explain Code Submit
Inspector Comments
--Observation: Hood filters missing in the grill/fry area during operation. Must ensure that the hood filters are in place and functional whenever cooking equipment is being utilized under the hood system.
4-602.13 Explain Code Submit
Inspector Comments
--Observation: Grill shelving and reach-in cooler found with accumulated debris. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
5-501.13 Explain Code Submit
Inspector Comments
--Observation: Trash cans missing liners. All trash cans being utilized shall be lined with plastic bags or removable liners to ensure the refuse container remains clean and does not attract pests.
6-301.11 Explain Code Submit
Inspector Comments
--Observation: Hand sink missing soap. Hand-cleansing soap shall be available at each hand sink
6-303.11 Explain Code Submit
Inspector Comments
--Observation: Overhead fluorescent fixture in back cooking/preparation area not operating. There shall be adequate lighting (minimum of 50 foot candles) at all times in food preparation areas or when staff is working with utensils or equipment.
6-501.11 Explain Code Submit
Inspector Comments
--Observation: Battery-operated soap dispensers not working. Must ensure batteries are replaced as necessary.
6-501.16 Explain Code Submit
Inspector Comments
--Observation: Mops being stored in bucket or floor. When not in use, mops must be stored in way that facilitates drying.

2-401.11 Explain Code Submit
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. Uncovered beverage at prep table was moved during inspection.
3-305.11 Explain Code Submit
Inspector Comments
--Observation: Walk in cooler condenser lines have build up of ice. Make sure items are not underneath. Ice build up on door to walk in freezer. Unit needs to be serviced.
3-501.15(A) Explain Code Submit
Inspector Comments
--Observation: Cooling shall be accomplished by using shallow pans, separating food into smaller or thinner portions, using rapid cooling equipment, stirring the food in a container placed in an ice bath, adding ice as an ingredient, or other effective methods. Soup cooling on counter was put into cooler upon questioning. Potatoes cooling in pot of water in sink - cooling needs to be done under cool running water or under refrigertion.
3-501.16(A)(2) Explain Code Submit
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. Pasta salads at salad bar reading 49 degrees. Is someone monitoring time on these items - written procedure?
3-501.17 Explain Code Submit
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. Container of cut onions and container of mushrooms in walk in cooler without dates. Items under prep table if not used within 24hrs need to be date marked.
4-602.13 Explain Code Submit
Inspector Comments
--Observation: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Grease around fryer, dust on fans by dishwasher all need to be cleaned.
6-201.11 Explain Code Submit
Inspector Comments
--Observation: Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors in kitchen need to be replaced. Please send plans and projected replacement date.

2-301.14 Explain Code Submit
Inspector Comments
--Observation: Food employees shall wash hands when required. Prior to putting on gloves. Reviewed with owner
3-302.11(A)(2-3) Explain Code Submit
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.
3-501.13 Explain Code Submit
Inspector Comments
--Observation: TTC food shall be thawed in a refrigerator at or below 41 F, under potable running water of 70 F or below, in a microwave oven as part of the cooking process, or any procedure used for frozen RTE food prepared for immediate service.
3-501.15(A) Explain Code Submit
Inspector Comments
--Observation: Cooling shall be accomplished by using shallow pans, separating food into smaller or thinner portions, using rapid cooling equipment, stirring the food in a container placed in an ice bath, adding ice as an ingredient, or other effective methods.
3-501.16(A)(1) Explain Code Submit
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. Hot hold table not adjusted. Owner discard items
3-501.17 Explain Code Submit
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. Reviewed items with owner
4-501.114 (A-E)(F)(1)&(2) Explain Code Submit
Inspector Comments
--Observation: Sanitizing solutions shall be used in accordance with the EPA registered label-use instructions. Will add chlorine manually until bucket replaced
6-201.11 Explain Code Submit
Inspector Comments
--Observation: Wall between dry storage and warewashing machine shall be in good repair

3-305.11 Explain Code Submit
Inspector Comments
--Observation: white vollrath walk in freezer condenser: large condensate drippage that is contacting boxes below. place a pan to catch any dripping and move boxes if possible. Call to service.
3-501.14(A) Explain Code Submit
Inspector Comments
--Observation: Cooked TCS food shall be cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours. Chili in walk in cooler at 88 degrees was prepped within last 2 hours. stirred and down about 8 degrees 10 minutes later. Make sure to monitor these better to ensure items are cooled within time frame.
3-501.16(A)(2) Explain Code Submit
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. Bar cooler on north side of bar with garnishes reading 49 degrees. Large amount of ice build up on condenser. Garnishes were removed and service was called for it.
4-204.112(A)-(D) Explain Code Submit
Inspector Comments
--Observation: Cold and hot holding equipment used for TCS food shall be 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. Thermometer missing in cooler at breakfast corner.
4-501.12 Explain Code Submit
Inspector Comments
--Observation: Cutting blocks and boards must be maintained and resurfaced if they can no longer be effectively cleaned and sanitized; or discarded if they are not capable of being sanitized. Large cutting board at prep station is due to be resurfaced - lots of staining.
4-602.13 Explain Code Submit
Inspector Comments
--Observation: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Beer cooler in basement: lines have lots of dust accumulation as well as floor needs cleaning. Walk in cooler #1 & #2 condensers have large dust accumulation - clean to prevent contact on food items. Grill/fryer hood is due for cleaning.
5-205.11 Explain Code Submit
Inspector Comments
--Observation: Handwashing sinks shall be accessible to employees at all times and may not be used for purposes other than handwashing. Kitchen hand sink blocked by cart and dishes on top of it. Were moved during inspection. Also seems to have a plumbing issue that needs to be addressed.
6-202.15 Explain Code Submit
Inspector Comments
--Observation: Outer openings of a food establishment shall be protected against the entry of insects and rodents. Garage door cracked open during inspection - need to remain closed at all times.

3-501.16(A)(2) Explain Code Submit
Inspector Comments
--Coke cooler was at 44 degrees. Hold temp at 41 degrees or less.
--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
3-501.17 Explain Code Submit
Inspector Comments
--Date label dressing jars 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
Inspector Comments
--Menu board should have a consumer advisory
--Observation: A consumer advisory is required for raw or undercooked food
4-204.112(A)-(D) Explain Code Submit
Inspector Comments
--Dr. Pepper cooler needs a thermometer
--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.
4-302.14 Explain Code Submit
Inspector Comments
--Observation: An appropriate test kit shall be provided and used to measure sanitizing solution concentration
6-201.12 Explain Code Submit
Inspector Comments
--Observation: Floor in front needs cleaning
--Observation: Replace missing ceiling panel in the kitchen (exposed insulation).