Kitchen

Inspection history 5 visits

1. 2026
2. Passed Jul 21 Score 96 ▲2

   Routine Inspection

   1 violation

   • Minor Food safety manager certificate and employee food handler cards unavailable for review at this time. Maintain food safety documentation available for review on site.
3. 2025
4. Passed Dec 10 Score 94 ▲8

   Routine Inspection

   1 violation

   • Minor Observed employee washing utensils at 3-compartment sink and submerged utensils in quaternary ammonia sanitizer at third compartment for less than the required contact time. Utensils that are manually washed with quaternary ammonia as sanitizing agent shall be submerged in quaternary ammonia solution of minimum 200 PPM at final step (i.e. third compartment) of manual warewashing. Corrected on site: utensils returned to sanitizer solution during inspection.
5. Passed Apr 11 Score 86 no change

   Follow-up Inspection

   No violations

6. Passed Apr 9 Score 86 no change

   Follow-up Inspection

   2 violations, 2 critical

   • Critical <div>Bakery display case refrigerator:</div><div>lemon tart: 44 degrees F</div><div><br></div><div>Two door under counter refrigerator underneath the espresso machine:</div><div>open container of heavy cream: 45 degrees F</div><div><br></div><div>Salad station prep refrigerator: </div><div>upper section: cooked quinoa made 4/9: unknown when finished cooking: 49 degrees F, cooked zucchini labeled 4/9 - unknow when </div><div>finished cooking: 49 degrees F, tuna salad: 41 degrees F - made 4/9 - in compliance.</div><div>bottom section: all potentially hazardous foods observed at 35 - 41 degrees F, except grilled chicken at 64 degrees F labeled 4/9 (unknown</div><div> when chicken finished cooking.) food handler was contacted. Chicken finished cooking between 10:00 ~ 10:30 a.m.. See #9 for grilled</div><div> chicken on page 2. </div><div><br></div><div>Prep refrigerator across from cookline: upper section: </div><div>whole shell eggs: 46.8 - 53.3 degrees F, cooked potatoes labeled 4/8: 44 degrees F, grated cheddar and jack cheese: 45 degrees F, </div><div>sliced white cheddar cheese: 48 degrees F, yellow cheddar cheese labeled 4/8: 51 degrees F (3 slices)</div><div>Bottom section: tofu in back: 41 degrees F, sliced white cheddar cheese: at front area: 43 degrees F. </div><div><br></div><div>Walk-in refrigerator: </div><div><br></div><div>Whole shell eggs in hotel pan: 45.8 - 46.4 degrees F, open packages of Canadian bacon: 51 - 53 degrees F, cheddar and jack cheese: </div><div>3 bags at 5 lbs each, 50 degrees f, 51 degrees F, 60 degrees F. packaged Gruyere cheese internal temperature: 52 degrees F (Black + </div><div>Barrel)~ 6 lbs , German gruyere packaged - internal temperature : 49 degrees F, unopened mascarpone cheese ( internal temperature</div><div> of of 49 degrees F. Other potentially hazardous foods ranged from 45 - 49 degrees F. </div><div><br></div><div>Maintain all potentially hazardous foods at or below 41 degrees F, except whole shell eggs and unopened containers of milk shall be</div><div> maintained at or below 45 degrees F. All potentially hazardous foods at or above 50 degrees F were voluntarily discarded. Repair all</div><div> refrigeration, so they maintain potentially hazardous foods at 41 degrees F or colder. </div><div><br></div><div><br></div><div><br></div>
   • Critical <div>Observed grilled chicken at 64 degrees F in salad prep refrigerator in Ziplog bag. This chicken finished cooking at ~ 10:00 - 10:30 a.m.</div><div> today. Observed grilled chicken in Ziplog bags in the walk-in refrigerator at 61 degrees F. This grilled chicken was cooked at the same</div><div> time as the batch in the salad prep refrigerator. Observed cooked tri-tip in Ziploc at 71 degrees F. Unknown when finished cooking</div><div> (~3.5 lbs tri-tip.) ~ 5lbs cooked potatoes at 48 - 49 degrees F made on 4/8 observed in walk-in refrigerator. Observed quinoa at 49</div><div> degrees F in salad prep refrigerator labeled 4/9 - unknown when finished cooking. Observed cooked zucchini in salad prep refrigerator</div><div> at 49 degrees F labeled 4/9. ~ 3 cups of cooked zucchini and ~ 3 cups of cooked quinoa. </div><div><br></div><div>Rapidly cool potentially hazardous foods from 135 degrees F- 70 degrees F within 2 hours and from 70 degrees F to 41 degrees </div><div>F within four hours. </div><div>Grilled chicken, cooked quinoa, and cooked zucchini voluntarily discarded. </div>

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