The New Cafe

Year by year

Inspections

1. Jul 28, 2026 Routine · 1 priority, 1 priority foundation, 2 core
   • Serious Priority Corrected on site

     TOXIC SUBSTANCES - SEPARATION

     Cleaning spray observed to be stored on storage cart with single service items.

     Correction: Rearrange area so that toxic materials are stored away from food, equipment and single service items by spacing or partitioning. Action Taken: Cleaning products moved to a designated area.

     Code 7-201.11 (A)

   • Not serious Priority Foundation Corrected on site

     RTE/TCS FOOD - PROPER DATE MARKING

     Date marking missing on mousse in walk-in cooler.

     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. Action Taken: Date provided on food items during inspection.

     Code 3-501.17 (A)

   • Not serious Core

     LIGHT BULBS - PROTECTIVE SHIELDING

     Protective shielding over kitchen lights observed to be cracked and damaged.

     Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.

     Code 6-202.11

   • Not serious Core Corrected on site

     DESIGNATED AREAS - EMPLOYEE ACCOMODATIONS

     Employee phones observed to be stored on food prep areas.

     Correction: Relocate employee storage lockers to prevent contamination of food, equipment, linens, single-use and single service articles. Action Taken: Phones moved during inspection.

     Code 6-403.11 (B)

2. Aug 26, 2025 Re-inspection 2 · No items found

   No violations cited.

3. Aug 20, 2025 Re-inspection · 1 priority foundation, 1 core, 2 repeat
   • Not serious Priority Foundation Repeat

     CONSUMER ADVISORY - PROVIDED

     No consumer advisory provided for any egg dishes on the menu that can be served raw or undercooked.

     Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.

     Code 3-603.11 (A)

   • Not serious Core Repeat

     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 5 days per extension.

     Code 12-201.11 (A) (1)

4. Aug 5, 2025 Routine · 1 priority, 2 priority foundation, 2 core
   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Multiple foods observed to be cold held above 41°F in prep cooler and two door True cooler. 1. Two Door Atosa cooler cold holding violations: - Fruit bowls observed at 58°F (prepped within the hour) moved to 2 door AA cooler. 2. Prep cooler cold holding violations (all foods listed discarded): Egg scramble 58°F, cooked potatoes 56°F, chorizo 54°F, raw salmon 70°F, raw beef 60°F, egg wash 63°F, sliced tomato 64°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Action Taken: All foods in prep cooler were discarded. The prep cooler will be out of service until it can properly maintain cold holding temperatures.

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

   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - COLD HOLDING, COOLING. REHEATING, AND HOT HOLDING

     The Person in Charge (PIC) is unable to demonstrate knowledge of proper temperatures regarding refrigeration storage.

     Correction: The person in charge shall obtain training or training materials in the areas of proper temperature control so they are able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (7)

   • Not serious Priority Foundation

     CONSUMER ADVISORY - PROVIDED

     No consumer advisory provided for any egg dishes on the menu that can be served raw or undercooked.

     Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.

     Code 3-603.11 (A)

   • 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 15 days per conditional permit.

     Code 12-201.11 (A) (1)

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     2 Door Atosa cooler and prep cooler are not able to maintain proper cold holding temperatures. Ambient temperatures of coolers were observed to be between 60-70°F in both coolers.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

5. May 27, 2025 Pre-inspection Follow Up · 2 core, 1 repeat
   • Not serious Core Repeat

     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

     SURFACE CHARACTERISTICS - INDOOR AREAS

     5/27/25- Walls around service sink are made of absorbent material. 5/7/25- Floor below the beer tap observed to be spongy and soft. -Walls around service sink are made of absorbent material. - Multiple acoustic ceiling tiles observed in the kitchen. -Base coving is detached from the wall in multiple areas in the bar area, and below the warewashing area in the kitchen.

     Correction: Repair area or replace with approved materials. Walls, floors and ceilings shall be smooth, durable and easily cleanable. If located in areas subject to moisture they shall also be non-absorbent. Provide FRP or other durable, smooth, and non absorbent material to cover walls around service sink. Re-seal base coving to the wall.

     Code 6-101.11

6. May 7, 2025 Pre-inspection · 1 priority, 2 priority foundation, 12 core
   • Serious Priority

     PLUMBING - BACKFLOW PREVENTION - AIR GAP

     No air gap provided on kitchen prep sink.

     Correction: Provide an air gap on water supply side to protect water supply.

     Code 5-202.13

   • Not serious Priority Foundation

     FOOD TEMPERATURE MEASURING DEVICES - PROVIDED

     No thermometer is present for monitoring temperatures in foods.

     Correction: Provide a thermometer that is easily accessible and capable of taking temperatures in food.

     Code 4-302.12 (A)

   • Not serious Priority Foundation

     TOXIC SUBSTANCES - RESTRICTION - PRESENCE AND USE

     Dichlorvos pesticide strips (commonly known as Hot Shot No Pest Strips) observed in service sink area and basement.

     Correction: Remove unapproved poisonous or toxic materials from premise.

     Code 7-202.11

   • 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

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

     1. Various cabinets and shelving units in the bar are made of exposed raw wood: a. Interior of cabinet underneath POS at bar b. Box supporting tap well. c. Shelf in the corner of the bar closest to to the entrance. 2. Block supporting cooler in kitchen is made of raw wood.

     Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth material.

     Code 4-101.19

   • Not serious Core

     EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

     Black refrigerator in bar area is not ANSI certified.

     Correction: Unapproved equipment shall be removed from food service.

     Code 4-205.11

   • Not serious Core

     EQUIPMENT AND UTENSILS - FIXED , SPACING OR SEALING - INSTALLATION

     Caulk around kitchen hand sink is peeling and deteriorating.

     Correction: Equipment shall be sealed to adjoining equipment or walls, to allow for easy cleaning. Re-caulk around the sink.

     Code 4-402.11

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Drain plugs are cracked, chipping and worn.

     Correction: Replace, repair equipment to good condition, or remove from premise.

     Code 4-501.11 (A)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Multiple Non-food contact surfaces observed to be soiled: -Bottom shelf of large kitchen prep table is soiled with old food debris and grease. -Interior of prep cooler sink cabinet is soiled with old food debris and grease. -Bar mats underneath pint glasses and cocktail ingredients are soiled with sticky residue.

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

     Code 4-601.11 (C)

   • Not serious Core

     SEWAGE - OTHER LIQUID WASTES AND RAINWATER

     Water from unknown source observed on the floor in the basement outside of the walk-in cooler.

     Correction: Provide a method of draining that meets the State Uniform Plumbing Code. Referral will be made to the department of safety and professional services for follow up.

     Code 5-403.12

   • Not serious Core

     SURFACE CHARACTERISTICS - INDOOR AREAS

     - Floor below the beer tap observed to be spongy and soft. -Walls around service sink are made of absorbent material. - Multiple acoustic ceiling tiles observed in the kitchen. -Base coving is detached from the wall in multiple areas in the bar area, and below the warewashing area in the kitchen.

     Correction: Repair area or replace with approved materials. Walls, floors and ceilings shall be smooth, durable and easily cleanable. If located in areas subject to moisture they shall also be non-absorbent. Provide FRP or other durable, smooth, and non absorbent material to cover walls around service sink. Re-seal base coving to the wall.

     Code 6-101.11

   • Not serious Core

     INSECTS AND RODENTS - OUTER OPENINGS PROTECTED

     There are holes in the cellar doors which could be the source for the entrance of insects or rodents.

     Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented.

     Code 6-202.15 (A) (1)

   • Not serious Core

     MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER

     Unused chest freezers, refrigerators, and catering equipment stored in the basement.

     Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise.

     Code 6-501.114

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     -Walls and floor of the bar area are soiled with brown sticky residue. -Water stains observed on multiple ceiling tiles in the kitchen. Multiple areas of kitchen floors and walls are soiled with grease and old food residue: 1. Wall and door behind two door cooler (west wall) 2. Floor behind two door cooler and dish storage area 3. Wall below prep and warewashing sink

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12

   • Not serious Core

     DRYING MOPS

     Mop storage area does not have a mechanism to allow for air drying of wet mops.

     Correction: Store mops to allow them to air dry without soiling walls, equipment and supplies. Install hooks or clips so mops can air dry outside of the mop bucket.

     Code 6-501.16