Blue Willow Cafe

Year by year

Inspections

1. Feb 16, 2026 Routine · 2 priority
   • Serious Priority Corrected on site

     WHEN TO WASH

     Employee observed not washing hands after removing soiled gloves and before applying new clean gloves.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The sanitizer in cookline wiping cloth pail was observed at a concentration above EPA registered label use instructions for bleach sanitizer.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

2. Jan 15, 2025 Routine · 2 priority, 1 core, 1 repeat
   • Serious Priority Repeat

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Food containers of chicken breasts were observed stored over spagetti sauce and pancake batter in the walk-in cooler.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables.

     Code 3-302.11 (A) (1)

   • Serious Priority

     RAW ANIMAL FOODS-COMMINUTED MEAT ON CHILDRENS MENU

     The cheeseburger is asterisked on the children's menu indicating that it may be requested undercooked.

     Correction: Remove the option for undercooking comminuted meats on the chidlren's menu. Adjust procedures to prevent and prohibit this activity.

     Code 3-401.11 (D)

   • Not serious Core

     EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

     Some food container are not ANSI/NSF certified or approved by the department.

     Correction: Unapproved equipment shall be removed from food service.

     Code 4-205.11

3. Jan 8, 2024 Follow Up · No items found

   No violations cited.

4. Dec 4, 2023 Routine · 3 priority, 5 priority foundation, 2 core, 2 repeat
   • Serious Priority Repeat Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Raw shell eggs were stored over celery in the Walk-in Cooler.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables.

     Code 3-302.11 (A) (1)

   • Serious Priority Repeat Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Food grade pails containing raw chicken were stored stacked on top of food grade pails containing pickles.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables.

     Code 3-302.11 (A) (1)

   • Serious Priority Corrected on site

     RAW ANIMAL FOODS-COOKING TEMPERATURES - 165 DEGREES

     Raw chicken breast was not cooked to a temperature of 165°F for 15 seconds.

     Correction: Adjust procedures and methods to cook chicken to 165 °F for 15 seconds.

     Code 3-401.11 (A) (3)

   • Serious Priority

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The chlorine sanitizer in the kitchen wipe bucket, was above the allowable limit for sanitizer concentration.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - RAW AND UNDERCOOKED FOODS

     The Person in Charge (PIC) is unable to demonstrate knowledge of the hazards associated with comsuming raw or undercooked animal foods. Is is regarding plating undercooked chicken breast for a customer.

     Correction: The person in charge shall obtain training or training materials on the hazards of consuming raw or undercooked animal foods so they are able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (5)

   • Not serious Priority Foundation

     PERSON IN CHARGE - SANITIZATION

     The Person in Charge (PIC) is not monitoring proper sanitization techniques in the food establishment. This is regarding the observation of the kitching wiping cloth bucket sanitizer concentration testing above the allowable limit.

     Correction: The person in charge shall ensure that utensils and equipment are properly sanitized and that proper solution temperatures, chemical concentrations, pH and exposure times are being followed..

     Code 2-103.11 (K)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Crushed strawberries in the 2 Door reach-in, kitchen cooler were not date marked as well as the cranberry sauce located in the Randall Waitress Station Cold Unit.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation Corrected on site

     THERMOMETERS - FOOD - ACCURACY

     Two dial thermometers used in food establishment were not accurate to +/- 2°F.

     Correction: Calibrate or replace thermometer. A replacement was found and brought to the kitchen during the inspection.

     Code 4-203.11

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - HANDWASHING ONLY

     The handwashing sink next to the coffee area is being used to clean coffee machine equipment.

     Correction: Handwashing sinks may only be used for washing hands.

     Code 5-205.11 (B)

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Single use condiment containers were observed being used as scoops in ice cream toppings.

     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°F.

     Code 3-304.12

   • Not serious Core Repeat

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Containers containing food (juice, fish, and other foods) were observed stored on the floor of the Walk-in Freezer.

     Correction: Store all food items 6 inches above the floor. Obtain more shelving in the Walk-in Cooler.

     Code 3-305.11 (A) (3)