Two-week-old shrimp, dirty utensils among multiple code violations leading to closure of Grand Forks restaurant
GRAND FORKS - The Green Mill remains closed and it's unknown for how long after numerous failed inspections. The restaurant has been one of Laura Lacroin's go-to spots for a meal. "Usually I like the food and it's not an issue," Lacroin said. But...
GRAND FORKS - The Green Mill remains closed and it's unknown for how long after numerous failed inspections.
The restaurant has been one of Laura Lacroin’s go-to spots for a meal.
“Usually I like the food and it's not an issue,” Lacroin said.
But as people showed up at the Green Mill they were left hungry. But that may be a good thing.
"I expect an establishment to be going by health codes you know, it's a little important for them to do that,” said one customer.
City health inspectors say it appears that wasn't important at this restaurant.
"They've had ongoing issues with temperature violations, and date marking,” said city health inspector Javin Bedard.
The violations were first noticed during a routine inspection in March. Aside from the above mentioned violations, inspectors said the restaurant wasn't cleaning the utensils you use, food was stored under leaking machinery, and food was not being prepped in sanitized areas. In one case two-week-old shrimp was found. And according to these reports from the health department little has been done over the past 2 months to make the food safe to eat.
“We always try to work with the restaurant to correct things, onsite if possible, if not and follow up on any mechanical issues and behavior things that need to change, so for something to take this long to change is rare,” said Bedard.
Since they haven't the city told the Green Mill to lock the doors until further notice.
“For a restaurant to close completely is a pretty rare occurrence,” explained Bedard.
That’s because eating there could make you sick.
"There are a number of different symptoms that can be associated with food borne illness, bacteria, your gastrointestinal sickness and illness can occur," said Bedard.
No timetable has been established for when the Green Mill may reopen, but even when it does some guests may not return to the table.
"Maybe, I'm not really sure ta this point,” said Lacroin
We saw staff inside the Green Mill, but they ignored us as we tried to get their version of the story.