Cobblestone Hotel Restaurant

Year by year

Inspections

1. Aug 5, 2026 Follow Up · 1 priority, 1 priority foundation, 1 core, 3 repeat
   • Serious Priority Repeat

     TCS FOOD - COLD HOLDING

     Waffle batter in waffle batter cold hold unit is cold held at 60°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Batter is held in cold hold unit for 3 hours (6 a.m. - 9 a.m.); providing Time As A Public Health Control form with procedures for waffle batter.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation Repeat

     ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

     Waffle batter cold hold unit is not sufficient in capacity to hold foods at 41*F or colder.

     Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment.

     Code 4-301.11

   • Not serious Core Repeat

     CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

     There is no approved or current food protection manager’s certificate posted in the food establishment.

     Correction: Post current food protection manager certification in conspicuous view within the food establishment.

     Code 12-201.11 (B)

2. Apr 30, 2026 Routine · 1 priority, 1 priority foundation, 2 core
   • Serious Priority

     TCS FOOD - COLD HOLDING

     Waffle batter in waffle batter cold hold unit is cold held at 60°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Batter is held in cold hold unit for 3 hours (6 a.m. - 9 a.m.); providing Time As A Public Health Control form with procedures for waffle batter.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation

     ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

     Waffle batter cold hold unit is not sufficient in capacity to hold foods at 41*F or colder.

     Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment.

     Code 4-301.11

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days

     Code 12-201.11 (A) (1)

   • Not serious Core

     CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

     There is no approved or current food protection manager’s certificate posted in the food establishment.

     Correction: Post current food protection manager certification in conspicuous view within the food establishment.

     Code 12-201.11 (B)

3. Jan 22, 2025 Routine · 1 priority foundation
   • Not serious Priority Foundation

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

     Code 2-501.11

4. Dec 19, 2023 Routine · 1 priority foundation, 1 core
   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A quat test kit is not available for checking sanitizer concentrations.

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

     Code 4-302.14

   • Not serious Core

     THERMOMETERS - FUNCTIONALITY - EASILY READABLE

     Thermometer in Hubert cooler in customer area is not easily readable (located in customer area) thermometer is located on top of cooler & is not readily readible.

     Correction: Provide a thermomter that is easy to read.

     Code 4-204.112 (D)