CHESTNUT MARTS INC.

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Inspection history

1. Nov 7, 2025

   ✓
   1 violation

   • Miscellaneous, Economic Violation, Choking Poster, Training.

2. Feb 14, 2025

   ✕
   2 violations

   • Single service items reused, improperly stored, dispensed, not used when required
   • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.

3. Oct 24, 2024

   ✓
   1 violation

   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

4. Sep 24, 2024

   ✕
   3 violations

   • Critical:Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

5. Jan 31, 2024

   ✓
   1 violation

   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

6. Aug 16, 2023

   ✓
   3 violations

   • Single service items reused, improperly stored, dispensed, not used when required
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

7. Jan 18, 2023

   ✓

8. Sep 14, 2022

   ✕
   1 violation

   • Critical:Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.

9. Feb 2, 2022

   ✓
   3 violations

   • Non food contact surfaces of equipment not clean
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)

10. Nov 9, 2021

    ✓
    4 violations

    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)

11. Sep 30, 2021

    ✕
    4 violations

    • Critical:All poultry, poultry stuffings, stuffed meats and stuffings containing meat are not heated to 165�F or above.
    • Pesticide application not supervised by a certified applicator
    • Critical:Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
    • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.

12. Oct 9, 2020

    ✓
    4 violations

    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
    • Wiping cloths dirty, not stored properly in sanitizing solutions

13. Dec 23, 2019

    ✕
    6 violations

    • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Non food contact surfaces of equipment not clean
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Critical:Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
    • Critical:Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.