This feature on Northborough Patch lists the latest health inspections conducted by the town's Health Agent Jamie Terry. Inspections are conducted regularly, and are unannounced visits.
It is important to note that Terry has often stressed that it is very rare for an establishment to always receive a perfect inspection score.
Terry started off June with an inspection of Guiseppe's Grille on June 4. The review yielded five critical violations that included using the hand washing sink for purposes other than hand washing, smoking in or near the kitchen, a malfunctioning dishwasher, and raw food that was stored above prepared food. Other violations, which were noncritical, included employees storing personal items in the food preparation area, dirty ovens, a bowl (instead of a spoon) used to scoop pasta, an unclean microwave and unlabeled food products. On a good note, the restaurant had correct walk-in cooler temperatures, raw foods that were separately properly and a well-covered milk refrigerator.
A trip to Honey Farms, 369 West Main St., on June 17 got the store three critical violations and a strongly worded note: "The establishment needs a cleaning throughout. A better job is needed on general cleanliness. Also, the establishment continues to have expired items available for purchase. I should not have to police your items and then as I come in, it is not time to run ahead of me and remove items." Boxes of expired Slim Jims, a dirty Slush Puppie machine, a spill under the ice machine and dust-covered items earned the store violations, and a return visit in the coming weeks.
One critical violation was given to Northborough Center Gas due to a few expired items found on the shelves on June 20. CVS, on the same day, received an inspection with no violations.
Food must be stored in dedicated containers. Cole slaw, for instance, should not be stored in a container that was originally for pudding, no matter how clean. The practice garnered the Bistro at the Senior Center one of its two critical violations during a June 20 inspection. The other? Chicken was stored above ready to eat foods. Otherwise, good marks included employees wearing hats and gloves and freezers at the appropriate temperatures.
The Goddard School was deemed "extremely clean and well-kept throughout," getting no bad marks on June 20, also the same day Scribbles got a shining inspection, as did the adult store Amazing. Due to a "few expired items" (power bars), Dick's Sporting Goods received one critical violation during a June 20 inspection.
Terry also hit Honey Farms at 5 West Main St. on June 20, when it received one critical violation for expired Chex mix. Other violations included expired salad dressing and medication.
The Senior Center's Meals on Wheels program got a perfect inspection, with "good" and "excellent" marks throughout, including soup at the correct temperature, a clean dumpster and employees wearing hairnets. "The establishment is very clean," Terry wrote.
Since rags were not all kept in quaternary ammonia, Festive Breads got one critical violation mark on June 27. The remaining remarks were "good," indicating a clean bathroom, clean dumpster, refrigerators at the correct temperature and employees wearing hats and gloves.
Terry marked three criticals on a visit on June 27 to Nicky D's Donuts, which included raw meats stored above ready to eat products, expired Yoplait yogurt and a hand sink used for activity other than hand washing. Other violations, including employees not wearing hats or nets, were noted.
On June 27, Davidian Brothers Farm received four critical violations during an inspection. Sponges had been used, a hand sink was used for activity other than hand-washing, there were expired chips, and raw foods were not stored properly. Terry noted that the deli case was well-dated and kept, hats were worn, the refrigerators were at the correct temperature and the farm has an "extremely clean deli area."
Tilz Diner received a "great" inspection on June 27, receiving no violations. "Very clean," Terry wrote, adding that pies were at the correct temperature, everything was well-covered and "dated and fresh."
Four criticals were given to BJ's Wholesale Club on July 1, for violations that included unclean knives stored before cleaning, expired pizza crust, food and non-food items stored together, and a soiled tray positioned over the sanitizing bay. The soap unit was "very clean," the freezers at the correct temperature, and a "very clean delis case."
Honey Dip Donuts received two critical violations: the hot water was not higher than 110 degrees, and sponges were being used. Since the hot water violation had occurred "multiple times," Terry wrote that the business was given 24 hours to correct the problem, or risk closure. It was corrected within 24 hours and compliance was reached. She noted that the bacon was at the proper temperature, as was the fridge.
Terry visited Captain Jud's Fish Market on July 2, when it received one critical violation for expired crackers and cake mixes. Otherwise, Jud's received a good inspection, noting a clean dumpster and items well labeled.
Romaine's Wood Bar and Grille received two critical violations during an inspection on July 2. Romaine's, on that day, had seafood thawed without cold, running water. Also, the orange juice was expired. Terry noted that the foods were fresh and well kept, and the dumpster was clean.
On July 2, JJ's Sports Bar had its health inspection, with Terry noting four critical violations. These included a hand wash sink that needed hot water access, melted butter kept at the incorrect temperature, bacon at the incorrect temperature, and employees making salad and not wearing gloves. Terry also noted a repeat violation of a dish area floor drain that needed to be fixed. Fruit flies were noted at the bar. "Good" comments included a salad unit at the correct temperature, and all employees wore hats and hairnets.
Sweet Treats at 60 West Main St. received no violations during an inspection on July 2.
Northborough House of Pizza received an outstanding inspection on July 2, with Terry noting, "this establishment is extremely clean." Employees wore hats, chicken thawed under cold water, the sauce was kept at the correct temperature, and toppings were kept freshly in the refrigerator.
Expired milk and raw foods stored above ready-to-eat foods landed the Pickle Haus Deli two critical violations on July 2. Otherwise, "good" marks included employees wearing hats, correct sanitizer strength and a walk-in cooler at the proper temperature.
Corporate Chefs, which operates the cafeteria at National Grid, got five criticals on July 2. Hard boiled eggs were stored at a high temperature, chips and Cheerios were expired and sanitizer strength was too weak. Positive marks included employees wearing hats, a clean deli unit and foods kept at the right temperature.
Two critical violations marked Yowza's inspection on July 22, due to a ventilation system that needs to be sealed, and topping holders needing a "thorough cleaning." Gloves, however, were in use, the refrigerators were at the correct temperature and the downstairs storage unit was well-kept.
On July 22, Terry popped in on Pepper's Fine Food Catering, giving the establishment four critical violations, which was the result of expired rice pilaf, mussels stored with a cloth rag on them, orange juice had expired, and the staging box had raw items that were not stored on the bottom shelf, and not all covered. The waitstaff who restocks the items after an event needs training, wrote Terry, who added that Pepper's "does a wonderful job cleaning up from large jobs."
No violations were found at Yama Zakura on Aug. 6. Positive comments included that employees wore hats, sushi and rice were kept at the correct temperature, raw food was stored properly, everything was "extremely clean and well-dated and maintained," and a log was kept for ordering sushi. Terry also noted clean restrooms.
The Northborough Food Pantry received one critical violation on Aug. 7 for some outdated eggs, pickles, juice boxes and cereal, which were removed promptly.
In a "pre-opening" inspection, the new Shangri-La received good marks on Aug. 11. Terry noted that the establishment was very clean, freezers were at the proper temperature and employees wore hat and gloves. "Great job!" she wrote.
Country Liquors received no violations during an inspection on Aug. 11, as did Bacon's Wine and Spirits. East Coast Golf, too, received a perfect inspection on the same day.
A few expired items were removed on Aug. 8 at Texas BBQ Company, giving it one critical violation during the inspection. A few flies were noted in the smokestack room, which was not being used to prepare food at the time, and owners assured Terry that pest control had been contacted. Otherwise, the inspection was "good," with employees wearing hats, chicken on ice for the lunch rush, beans and chili at the correct temperature, allergy notices properly displayed, and a clean and closed dumpster.