Nutfield Steak & Ale House, 55 John E. Devine Dr, Manchester, NH - Restaurant inspection findings and violations

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Business Info

Name: Nutfield Steak & Ale House
Type: Restaurant
Address: 55 John E. Devine Dr, Manchester, NH
County: Hillsborough
Total inspections: 7
Last inspection: 2/15/2011
Score
80
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Inspection findings

Inspection Date

Score
  • HANDS WASHED - Employees were not washing hands when required.
  • TOXICS STORED - Toxic items were not stored away from food, utensils, food service items or incompatible chemicals.
 2/15/201180
  • COLD HOLDING TEMPERATURE - Potentially hazardous foods were not held at or below 41 F.
  • HANDWASHING- ACCESSIBLE - The handsinks were not easily accessible, ie. blocked, used for storing equipment.
  • TOXICS USED - Toxic items were used in a manner not approved for food service applications or contrary to their label instructions.
 9/20/201072
  • CROSS-CONTAMINATION - Foods were not protected from cross contamination.
  • SANITATION RINSE- PROPER TEMPERATURE - The sanitization rinse was not maintained at the proper temperature.
  • TOXICS USED - Toxic items were used in a manner not approved for food service applications or contrary to their label instructions.
 2/24/201077
  • SANITATION RINSE- EQUIP AND UTENSILS SANITIZED - Equipment was not sanitized prior to to use or re- use as necessary.
  • HANDWASHING- ACCESSIBLE - The handsinks were not easily accessible, ie. blocked, used for storing equipment.
 10/14/200974
  • HANDWASHING- ACCESSIBLE - The handsinks were not easily accessible, ie. blocked, used for storing equipment.
  • INSECTS - The facility has an insect infestation.
 3/17/200983
  • COLD HOLDING TEMPERATURE - Potentially hazardous foods were not held at or below 41 F.
  • COOLING OF PHF FOOD - Potentially hazardous foods were not cooled from 140F to 75F in 2 hours and from 75F to 41F within 4 more hours.
  • SANITATION RINSE- PROPER TEMPERATURE - The sanitization rinse was not maintained at the proper temperature.
 12/10/200873
  • NO SPOILAGE - Spoiled food or moldy ice observed.
  • HOT AND COLD WATER UNDER PRESSURE - There was a lack of hot and or cold running water throughout the facility.
  • HANDWASHING- ACCESSIBLE - The handsinks were not easily accessible, ie. blocked, used for storing equipment.
 5/19/200870

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