Cafe Hollander

Year by year

Inspections

1. Feb 4, 2026 Re-Inspection · No Reinspection Required

   No violations cited.

2. Jan 26, 2026 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     CLEAN - FOOD CONTACT SURFACES

     Interior of the ice machine in the kitchen is visibly soiled. Drip shield in the upstairs ice machine is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor)

     COOLING METHODS

     Roasted veggies and bacon cheddar mashed potatoes cooled improperly. Roasted veggies at 67F placed into deep plastic containers to finish cooling in the walk-in cooler. Bacon cheddar mashed potatoes observed cooling slowly in walk-in cooler in deep metal pan.

     Correction: Adjust methods to assure that food is rapidly cooled 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 foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

     Code WFC 3-501.15

   • Serious Priority (CDC risk factor)

     EMPLOYEE HEALTH REPORTING

     Employees have not been informed they must report symptoms, lesions containing pus, diagnosis of foodborne illness, and situations of exposure to foodborne illness to the person in charge. No signed forms to verify training.

     Correction: Person in charge shall inform or retrain food employees on required reporting of symptoms, lesions containing pus, diagnosis of foodborne illness and situations of exposure to foodborne illness. Keep signed Employee Health Reporting Agreement forms in binder in office from all food employees to verify training.

     Code WFC 2-201.11

   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING

     Hand wash sink in upstairs server area has a leak.

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.

     Code WFC 5-205.15

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The chlorine sanitizer concentration for the Main Bar low temperature dishmachine is at 0 ppm Cl.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     1) TCS dressings made in-house held in plastic squeeze bottles in top sections of prep coolers at temperatures above 41F: lemon sumac 46F, blackberry balsamic 49F, siracha mayo 52F. 2) Salted whipped butter at 69F held at ambient temperature.

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

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor)

     TIME AS A PUBLIC HEALTH CONTROL

     Operator has no written plan for using time as a public health control.

     Correction: Create a written plan for time as a public health control for dressings made in-house, whipped butter, and hollandaise sauce and maintain the documentation onsite.

     Code WFC 3-501.19

3. Apr 10, 2024 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     In walk-in cooler, brunch leftovers observed cooling slowly in plastic covered metal pans. Food temps between 68-98F after cooling for >2 hrs.

     Correction: Adjust methods to assure that food is rapidly cooled 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 foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

     Code WFC 3-501.15

   • Not serious Good Retail Practice

     HANDSINK - NON-HAND FAUCETS

     The handsink located in the Bar (near the 2nd dishmachine) is not equipped with a non-hand operated faucet.

     Correction: Provide a functional non-hand operated faucet at all hand sinks in the facility.

     Code WFC 5-202.12(C)

   • Not serious Good Retail Practice

     REFUSE - OUTSIDE RECEPTACLES

     The covers for the outdoor waste receptacles are open.

     Correction: Provide tight fitting lids, doors and covers for the receptacles and waste handling units used for refuse, recyclables and returnables. Keep covers closed.

     Code WFC 5-501.15

   • Serious Priority (CDC risk factor) Corrected on site

     SHELLSTOCK MAINTAINING IDENTIFICATION

     Shellstock tags were kept in chronological order, however, staff is not writing the last date of sale/serving on 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

   • Serious Priority (CDC risk factor) Corrected on site

     TIME AS A PUBLIC HEALTH CONTROL

     Operator has no written plan for using time as a public health control. Several dressings made in-house and other TCS food observed stored at ambient room temp and product was >41F, including bier cheese aioli 55F, basil drizzle 72F, whipped butter 68F, garlic aioli oil at grill 72F, chili butter 66F.

     Correction: Create a written plan for time as a public health control and maintain the documentation onsite.

     Code WFC 3-501.19

   • Not serious Good Retail Practice

     WAREWASHING - TEMPERATURE MEASURING DEVICE

     An irreversible registering temperature indicator is not provided. Corrective Action: Provide an irreversible registering temperature indicator for a mechanical warewashing machine that sanitizes using hot water.

     Code WFC 4-302.13(B)

4. May 3, 2022 Re-Inspection · No Reinspection Required

   No violations cited.

5. Apr 26, 2022 Re-Inspection · Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - DRAIN - Not Corrected

     The ice bin in the server hall does not have a proper air gap between the drain and the sewage system.

     Correction: Provide a 2 inch air gap to the open site floor drain.

     Code WFC 5-402.11

   • Not serious Good Retail Practice:

     CLEAN - COOKING/BAKING SURFACES - Not Corrected

     Waffle makers are heavily encrusted.

     Correction: Clean and remove deposits per manufacturer's recommended cleaning procedure.

     Code WFC 4-601.11(B)

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL - Not Corrected

     The sanitizer concentration for quaternary ammonium compounds in the 3-compartment sink is at 0ppm. Spray bottle of DDBSA sanitizer is at 0ppm. During reinspection on 4/26, quat sanitizer in 3-compartment sink was 0ppm.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Not serious Good Retail Practice

     SANITIZER TEST KIT - Not Corrected

     A test kit for quaternary ammonium compounds sanitizer is not available.

     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) Repeat

     TEMPERATURE - COLD HOLDING - Not Corrected

     Several TCS foods are above 41F. (1) Pico 50F, short ribs 58F, sausage 47F, chicken 46F in prep cooler (overstocked, stacked). (2) Tomatoes 45F, herb cream cheese 50F in prep cooler (heat from overhead heat lamp). During reinspection, herb cream cheese 47F and sliced tomatoes 44F. (3) Brussel sprouts 46F in walk-in cooler (at door).

     Correction: Maintain cold TCS foods at or below 41 degrees F. Do not overstock or stack layers. Maintain all foods in cold well with foods below pan fill lines. Cover or rearrange as necessary.

     Code WFC 3-501.16

6. Apr 19, 2022 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - DRAIN

     The ice bin in the server hall does not have a proper air gap between the drain and the sewage system.

     Correction: Provide a 2 inch air gap to the open site floor drain.

     Code WFC 5-402.11

   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FOOD CONTACT SURFACES

     Interior shield of ice machine located upstairs is visibly soiled with pink slime.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor)

     CLEAN - FREQUENCY/CONTAMINATION

     Salad prep cutting board used with TCS food is not cleaned at least every 4 hours.

     Correction: Wash, rinse, then sanitize food contact surfaces used with TCS food at least every 4 hours and any time contamination has occurred.

     Code WFC 4-602.11

   • Not serious Good Retail Practice:

     CLEAN - COOKING/BAKING SURFACES

     Waffle makers are heavily encrusted.

     Correction: Clean and remove deposits per manufacturer's recommended cleaning procedure.

     Code WFC 4-601.11(B)

   • Serious Priority (CDC risk factor)

     DATE MARK - SYSTEM

     Established date marking system is not consistently applied to all ready-to-eat TCS foods. Several prepped ready-to-eat TCS foods were not date marked in bottom section of prep coolers.

     Correction: Implement procedures so that all ready-to-eat TCS foods are date marked with a date not to exceed 7 days.

     Code WFC 3-501.17

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - DRYING

     No single-use toweling or approved hand drying device is available at the bar handsink for hand drying.

     Correction: Provide single-use toweling or an approved hand drying device at handsink to facilitate proper handwashing.

     Code WFC 6-301.12

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The sanitizer concentration for quaternary ammonium compounds in the 3-compartment sink is at 0ppm. Spray bottle of DDBSA sanitizer is at 0ppm.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for quaternary ammonium compounds sanitizer is not available.

     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) Corrected on site

     SHELLSTOCK MAINTAINING IDENTIFICATION

     Last date of sale/service is not recorded on shellstock 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

   • Not serious Good Retail Practice Corrected on site

     STORAGE - IN-USE UTENSILS

     In-use scoop stored with handle in contact with food.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135 degrees F.

     Code WFC 3-304.12

   • Not serious Good Retail Practice

     STORAGE - SINGLE-SERVICE

     Tableware is not stored covered or inverted at salad prep station and soup serving stations.

     Correction: Store equipment and utensils in a clean, dry location, a minimum of 6-inches off the floor, cover or inverted, and in a manner so they are not exposed to splash, dust, or other contamination.

     Code WFC 4-903.11

   • Serious Priority (CDC risk factor) Repeat

     TEMPERATURE - COLD HOLDING

     Several TCS foods are above 41F. (1) Pico 50F, short ribs 58F, sausage 47F, chicken 46F in prep cooler (overstocked, stacked). (2) Tomatoes 45F, herb cream cheese 50F in prep cooler (heat from overhead heat lamp). (3) Brussel sprouts 46F in walk-in cooler (at door).

     Correction: Maintain cold TCS foods at or below 41 degrees F. Do not overstock or stack layers. Maintain all foods in cold well with foods below pan fill lines. Cover or rearrange as necessary.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - SEPARATION

     Spray sanitizer is stored over side of bar hand wash sink.

     Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.

     Code WFC 7-201.11; 7-301.11

7. Dec 19, 2019 Re-Inspection · No Reinspection Required

   No violations cited.

8. Dec 12, 2019 Routine Inspection · Reinspection Required

   No violations cited.

9. Oct 15, 2018 Re-Inspection · No Reinspection Required

   No violations cited.

10. Oct 3, 2018 Re-Inspection · Reinspection Required

    No violations cited.

11. Sep 25, 2018 Routine Inspection · Reinspection Required

    No violations cited.

12. Oct 11, 2017 Re-Inspection · No Reinspection Required

    No violations cited.

13. Oct 5, 2017 Routine Inspection · Reinspection Required

    No violations cited.

14. Aug 8, 2016 Routine Inspection · No Reinspection Required

    No violations cited.

15. Oct 6, 2015 Pre-inspection · No Reinspection Required

    No violations cited.