LOOSE WILES FREEHOUSE

Order for delivery

Inspection history

1. Apr 27, 2026

   ✓
   4 violations

   • Provide a manufacturer's data plate on the warewashing machine that indicates the machines operating specifications required for washing, rinsing and sanitizing temperature, pressure requirements and conveyor or cycle speed.
   • Allow equipment and utensils to air-dry after cleaning and sanitizing; only use cloths that are clean and dry for polishing utensils that have been air dried.
   • Include one of the following statements on the consumer advisory footnote: • Consuming these items raw or undercooked may increase your risk of foodborne illness; • Consuming these items raw or undercooked may increase your risk of foodborne illness, especially if you have certain medical conditions; or • Information regarding safety of the food item is available upon request
   • Keep non-food contact equipment surfaces clean.

2. Apr 13, 2026

   ✕
   8 violations

   • Provide a manufacturer's data plate on the warewashing machine that indicates the machines operating specifications required for washing, rinsing and sanitizing temperature, pressure requirements and conveyor or cycle speed.
   • Allow equipment and utensils to air-dry after cleaning and sanitizing; only use cloths that are clean and dry for polishing utensils that have been air dried.
   • Include one of the following statements on the consumer advisory footnote: • Consuming these items raw or undercooked may increase your risk of foodborne illness; • Consuming these items raw or undercooked may increase your risk of foodborne illness, especially if you have certain medical conditions; or • Information regarding safety of the food item is available upon request
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
   • Sanitize food contact surfaces of equipment and utensils after cleaning by using an approved chemical sanitizer in manual or mechanical operations for at least 7 or 10 seconds for chlorine depending on temperature, concentration, and pH; and 30 seconds for all other chemical sanitizers or an contact time used in relation with a combination of temperature, concentration, and pH.
   • Keep non-food contact equipment surfaces clean.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

3. Apr 7, 2025

   ✕
   5 violations

   • Provide a manufacturer's data plate on the warewashing machine that indicates the machines operating specifications required for washing, rinsing and sanitizing temperature, pressure requirements and conveyor or cycle speed.
   • Allow equipment and utensils to air-dry after cleaning and sanitizing; only use cloths that are clean and dry for polishing utensils that have been air dried.
   • Include one of the following statements on the consumer advisory footnote: • Consuming these items raw or undercooked may increase your risk of foodborne illness; • Consuming these items raw or undercooked may increase your risk of foodborne illness, especially if you have certain medical conditions; or • Information regarding safety of the food item is available upon request
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.

4. May 16, 2024

   ✕
   6 violations

   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Provide a manufacturer's data plate on the warewashing machine that indicates the machines operating specifications required for washing, rinsing and sanitizing temperature, pressure requirements and conveyor or cycle speed.
   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • Allow equipment and utensils to air-dry after cleaning and sanitizing; only use cloths that are clean and dry for polishing utensils that have been air dried.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

5. May 2, 2024

   ✕
   10 violations

   • Use effective cooling methods to cool TCS foods.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
   • Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.
   • Cool raw animal foods that have been cooked using a noncontinuous cooking method to the time and temperature parameters for cooked TCS food in part 4626.0385 unless it is hot held according to part 4626.0395, item A; served immediately; or held using time as a public health control as specified in part 4626.0408 after complete cooking.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Provide a manufacturer's data plate on the warewashing machine that indicates the machines operating specifications required for washing, rinsing and sanitizing temperature, pressure requirements and conveyor or cycle speed.
   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • Allow equipment and utensils to air-dry after cleaning and sanitizing; only use cloths that are clean and dry for polishing utensils that have been air dried.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

6. May 2, 2023

   ✕
   3 violations

   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Use effective cooling methods to cool TCS foods.
   • Reheat previously cooked, refrigerated, TCS food for hot holding within 2 hours to a temperature of at least 165 degrees F (74 degrees C) for 15 seconds.