Cadre Restaurant

Year by year

Inspections

1. Jun 15, 2026 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     GOOD REPAIR - CUTTING SURFACES - Not Corrected

     The preparation table by the grill line cutting board is heavily scratched is no longer easily cleanable.

     Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.

     Code WFC 4-501.12

   • Serious Priority (CDC risk factor) Corrected on site

     HANDSINK - ACCESSIBLE/CONVENIENT - Not Corrected

     Handsink in the main kitchen area is not accessible blocked by the trash bin.

     Correction: Provide an accessible handsink to facilitate handwashing by food employees.

     Code WFC 5-203.11; 5-204.11; 5-205.11

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING - Not Corrected

     In cooler #1: steak sauce 45F, mashed potatoes at 47F. in cooler number #2: kimchi 47F.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COOLING - Not Corrected

     Booyah in the walk-in cooler is at 47 degrees F after 24 hours.

     Correction: Rapidly cool cooked food from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS food prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less.

     Code WFC 3-501.14

2. Jun 11, 2026 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     GOOD REPAIR - CUTTING SURFACES

     The preparation table by the grill line cutting board is heavily scratched is no longer easily cleanable.

     Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.

     Code WFC 4-501.12

   • Serious Priority (CDC risk factor) Corrected on site

     HANDSINK - ACCESSIBLE/CONVENIENT

     Handsink in the main kitchen area is not accessible blocked by the trash bin.

     Correction: Provide an accessible handsink to facilitate handwashing by food employees.

     Code WFC 5-203.11; 5-204.11; 5-205.11

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     In cooler #1: steak sauce 45F, mashed potatoes at 47F. in cooler number #2: kimchi 47F.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COOLING

     Booyah in the walk-in cooler is at 47 degrees F after 24 hours.

     Correction: Rapidly cool cooked food from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS food prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less.

     Code WFC 3-501.14

3. Mar 26, 2025 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     GOOD REPAIR - CUTTING SURFACES

     The preparation table by the grill line cutting board is heavily scratched is no longer easily cleanable.

     Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.

     Code WFC 4-501.12

   • Serious Priority (CDC risk factor) Corrected on site

     HANDSINK - ACCESSIBLE/CONVENIENT

     Handsink in the main kitchen area is not accessible blocked by the trash bin.

     Correction: Provide an accessible handsink to facilitate handwashing by food employees.

     Code WFC 5-203.11; 5-204.11; 5-205.11

4. Mar 30, 2023 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Non-food contact surfaces are soiled and unclean: inside drawer surfaces (for utensil storage) are soiled of the prep table to the left of the two compartment food prep sink.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code WFC 4-601.11(C)

   • Serious Priority (CDC risk factor) Corrected on site

     CONSUMER ADVISORY

     Consumer advisory on menu is missing on poached egg.

     Correction: Provide a consumer advisory with required disclosure and reminder components for animal foods served in a raw or undercooked condition.

     Code WFC 3-603.11

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     RTE food being cold held is not accurately datemarked: items prepared, frozen and then pulled from freezer have had an inaccurate date mark because the date was not updated when pulled from freezer (example: container of Pommes and mornay sauce in undergrill cooler).

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Not serious Good Retail Practice

     HANDSINK - SIGNAGE

     No handwashing signage is provided at primary employee handwash sink in kitchen.

     Correction: Provide a sign or poster at each employee handwash sink that reminds food employees to wash their hands.

     Code WFC 6-301.14

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for the sanitizer quaternary ammonia is expired, dated 05/21..

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

   • Serious Priority (CDC risk factor)

     SHELLSTOCK MAINTAINING IDENTIFICATION

     Shellstock tags not dated with date last sold/served (two tags missing dates on the February/March collection of tags).

     Correction: Shellstock shall be held in original container until emptied and not commingled with other shellstock. Shellstock tags shall be held at food establishment for a minimum of 90 days after the shellstock container is emptied. Tags shall be kept in chronological order with last date of sale/serving recorded on tag. Discard shellstock where tags are not available.

     Code WFC 3-202.18; 3-203.12

5. Mar 6, 2020 Routine Inspection · No Reinspection Required

   No violations cited.

6. Sep 10, 2018 Routine Inspection · No Reinspection Required

   No violations cited.

7. Aug 23, 2017 Routine Inspection · No Reinspection Required

   No violations cited.

8. Jul 21, 2016 Routine Inspection · No Reinspection Required

   No violations cited.

9. Jul 30, 2015 Routine Inspection · Reinspection Required

   No violations cited.

10. Oct 30, 2014 Pre-inspection · No Reinspection Required

    No violations cited.