TANGLETOWNS WISE ACRE EATERY

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Inspection history

1. Jan 9, 2026

   ✓
   2 violations

   • Submit complete plans and specifications to the regulatory authority for review and approval at least 30 days prior to beginning any new construction, conversion, change of type of food establishment or food operation, or extensive remodeling of a food establishment.
   • Keep the physical facilities in good repair.

2. Jan 5, 2026

   ✓
   3 violations

   • Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
   • Submit complete plans and specifications to the regulatory authority for review and approval at least 30 days prior to beginning any new construction, conversion, change of type of food establishment or food operation, or extensive remodeling of a food establishment.
   • Keep the physical facilities in good repair.

3. Jan 8, 2025

   ✓
   1 violation

   • Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.

4. Jan 17, 2024

   –

5. Jan 11, 2024

   ✕
   7 violations

   • Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
   • Maintain the temperature at the manifold of the hot water sanitizing rinse at a maximum temperature of 194 degrees F (90 degrees C) and no less than 165 degrees F (74 degrees C) for a single tank, stationary rack, single temperature machine or 180 degrees F (82 degrees C) for all other machines.
   • Provide the proper wash water temperature for the warewashing machine as specified in rule and the manufacturer's data plate.
   • Clearly label working containers of toxic chemicals with the common chemical name.
   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • The licensee must train employees to report when they have any of the following: • Symptoms of an illness that can be transmitted through food • Infectious diseases that can be transmitted through food, as diagnosed by a health practitioner • Exposure to a suspected or confirmed disease outbreak
   • The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked

6. Jan 19, 2023

   –

7. Jan 5, 2023

   ✕
   7 violations

   • Use effective cooling methods to cool TCS foods.
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
   • Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.