Rustic Dough Works

The inspector came back and found the problems fixed.

Problems were found that had to be fixed. The inspector will come back to check.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in pizza make cooler overnight cut meatballs (46°F - Cold Holding); sausage crumbles (47°F - Cold Holding); shredded cheese (46°F - Cold Holding)operator discarded items
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Observed in pizza make cooler cut meatballs (46°F - Cold Holding); sausage crumbles (47°F - Cold Holding); shredded cheese (46°F - Cold Holding)
• Food-contact surfaces designed and maintained
  • Basic: Equipment in poor repair. Observed pizza make cooler gasket in poor repair. Operator has them on order.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade has build up. Operator cleaned during inspection.
  • Basic: Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler shelves on main cook line has build up.
  • 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. Observed dishwasher chlorine sanitizer 0ppm.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled with food debris. Observed hood filter covers soiled with grease buildup.
• Clean equipment storage and air drying
  • Basic: Cleaned and sanitized equipment or utensils not properly stored. Observed 2 ice buckets 1 stored directly on floor and another on top.
  • Basic: Equipment and utensils not properly air-dried - wet nesting. Observed cups at front counter station wet nesting.

The inspector came back, found the problems fixed and allowed the business to reopen.

• Food-contact surfaces designed and maintained
  • Basic: Equipment in poor repair. Operator have gasket on order.
• Current license displayed
  • High priority: Operating with an expired Division of Hotels and Restaurants license. Operator made contact with customer service to get issue resolved.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Labeling, date marking and consumer advisory
  • Intermediate: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict on menu not identified as raw or undercooked on menu.
• Clean clothes, hair restraints, jewelry
  • Basic: Employee with no hair restraint while engaging in food preparation. Employee on cookline engaging in food prep no hair restraint.
• Food-contact surfaces designed and maintained
  • Basic: Equipment in poor repair. Reach in pizza cooler gasket in disrepair.
• Food-contact surfaces clean and sanitized
  • Basic: Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves on cookline soiled with build up.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters cover soiled with dust build up. Reach in cooler gaskets on cookline soiled with debris.
• Single-service items
  • Basic: Single-service articles improperly stored. Pizza boxes stored on floor in hallway.
• Plumbing and backflow prevention
  • Basic: Standing water in bottom of reach-in-cooler. Standing water in reach in cooler at salad station.
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. Observed 7 dead roaches in kitchen and storage/hallway area.
  • High priority: Roach activity present as evidenced by live roaches found. Observed 14 live roaches 6 live in kitchen area on wall and under ice machine, 8 in storage/hallway on pizza boxes and behind reach in cooler.
• Floors, walls, ceilings and ventilation
  • Basic: Floor not cleaned when the least amount of food is exposed. Behind and underneath equipment soiled with old food debris.
• Chemicals and toxic substances
  • Intermediate: Spray bottle containing toxic substance not labeled. Spray bottle with blue liquid substance not labeled. Operator labeled sanitizer.
• Current license displayed
  • High priority: Operating with an expired Division of Hotels and Restaurants license. Operator open and operating with an expired license 6/1/2026.